Roasted Asparagus Mac & Cheese

Ingredients

1 bunch asparagus, washed, ends trimmed, and then cut into 1-inch chunks

3 stalks green garlic washed, trimmed, and roughly chopped

1 log goat’s cheese, sliced

Cooking oil

Salt & pepper

Red pepper flakes

3 cups pasta of choice

½ cup reserved pasta water

½ cup cream

½ cup grated parmesan (optional)

¼ cup breadcrumbs (optional)

Instructions

1. Preheat oven to 425°F.

2. Add the prepared asparagus and green garlic to a baking sheet lined with parchment paper and drizzle with cooking oil. Toss until veggies are coated.

3. Season with salt, pepper, and red pepper flakes and again stir until coated.

4. Add slices of goat’s cheese on top of veggies and spray tops with cooking oil spray.

5. Place in the oven and roast for 20 minutes, until veggies are softened and browned.

6. While the veggies roast, cook your pasta according to package instructions. Once finished cooking, drain and drizzle with oil (so the noodles don’t stick!). Be sure to reserve ½ a cup of pasta water, though!

7. Transfer roasted veggies and goat’s cheese to a bowl, then add pasta water and cream. Blend with an immersion blender until smooth.

8. Pour asparagus sauce on top of cooked pasta and mix until noodles are evenly coated.

9. You can enjoy this take on mac & cheese as-is, or you can transfer to an oiled baking dish and top with parmesan and breadcrumbs. I transferred to some mini baking dishes to make cute single-serve portions, but a 9x13 would work just fine!

Recipe developed and photographed by Alex Chesney, RD

Asparagus Soup

Ingredients

1 tablespoon canola oil

1 tablespoon butter

1 small onion, diced

2 stems green garlic, trimmed and diced

½ teaspoon red pepper flakes

Salt & pepper to taste

1 bunch asparagus, washed and trimmed, then roughly chopped

1 potato, peeled and pureed

4 cups vegetable broth

1 tablespoon lemon juice

½ cup cream

Cottage cheese, for serving

Instructions

1. Heat oil and butter in a medium sized pot over medium heat, until butter is melted. Add one piece of diced onion, and when it starts to sizzle, add the rest along with the diced green garlic.

2. Cook until onions and garlic are softened. Season with red pepper flakes, salt, and pepper.

3. Next, add asparagus and potato to the pot and mix until coated with spices and oil.

4. Add the broth to the pot and bring the mixture to a boil. Lower the heat and simmer for 10 – 12 minutes, until asparagus and potato pieces are soft.

5. Use an immersion blender to purée the soup until smooth and silky.

6. Finish off the soup by stirring in the lemon juice and whipping cream, stirring to combine.

7. Serve soup with a dollop of cottage cheese and enjoy! Pair with a protein and a piece of crusty bread for a delicious and nutritious meal.

Recipe modified from a newspaper clipping (from my grandma!) & photographed by Alex Chesney, RD

Homemade Strawberry-Raspberry Pop Tarts

For the pie crust:

2 1/2 cups flour

3 tablespoons sugar

1 teaspoon kosher salt

1 cup cold unsalted butter, cubed

1/4 cup ice water, plus more as needed

For the filling and glaze:

225g strawberries, washed and hulled

225g raspberries

1/2 cup  granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 pinch kosher salt

1 teaspoon lemon juice

Cream or milk, for brushing the dough (optional)

1 cup confectioners' sugar, plus more as needed

1 tablespoon milk, plus more as needed

1/2 teaspoon vanilla extract

Rainbow sprinkles!

Mix the flour, sugar, and salt together in the bowl of a stand mixer or food processor. If using a stand mixer, fit with the paddle attachment. Mix until thoroughly combined. Add the butter to the flour mixture and mix/pulse until the butter has been cut into pea-sized pieces. Add the water and mix/pulse again to combine. Add more water if needed, a tablespoon at a time, just until the dough comes together. Divide the dough in two, wrap with plastic wrap, and refrigerate for at least 30 minutes or as long as overnight.

While the dough chills, add the berries, sugar, cornstarch, salt, and lemon juice to a medium pot and stir to combine. Heat the mixture over medium-low, until berries start to soften and release their juices. Continue cooking until berries are broken down and mixture is glossy and thick. Remove the mixture from heat and let cool/

Next, preheat the oven to 400° F. Tear off a large piece of parchment paper and lay each on a standard-size cookie sheet. One at a time, roll out the two pieces of dough to about 10- by 14 inches. Don’t worry if it’s not a perfect rectangle, and you can cut off any excess pieces and patch up other corners or cracks if needed.

Lay one of the crusts onto the prepared baking sheet. Make sure there’s enough dough on all sides to form a rim. Spread the berry filling evenly over the crust. Top with the other rolled out pie crust (you can use the parchment paper to invert the dough sheet over the filling). Carefully crimp together the edges and fold the excess dough over and under the edge, lifting up the parchment paper underneath to help with this process. Brush with cream, then use a fork to prick the top crust evenly all around.

Place in the oven and bake for 20 minutes. After that, check to make sure that the holes you made are still open (sometimes they shrink and seal up); if not, prick again with a fork—this is to ensure steam can exit. Rotate and return to the oven for another 20 minutes, or until golden brown.

In the meantime, make the glaze by mixing together the icing sugar, milk, and vanilla extract. Add more icing sugar if the glaze is too thin or add more milk if it's too thick.

Allow the pie to cool then spread the glaze over the pie, leaving a small border. Immediately top with the rainbow sprinkles. Slice and serve!

Recipe slightly modified from food52.com and photographed by Alex Chesney, RD

Rhubarb Sticky Pudding

Ingredients

3 cups rhubarb, diced

½ cup all-purpose flour

½ cup whole wheat flour

1/2 cup sugar (more or less depending on sweetness preference)

1 teaspoon baking powder

¼ teaspoon salt

½ cup butter, melted

¼ cup milk

1 teaspoon vanilla

½ cup icing sugar

1 tablespoon cornstarch

1 cup water

Instructions

1. Preheat the oven to 350°F.

2. Grease 4 small oven-safe containers with butter or cooking spray. I used some ceramic French onion soup bowls! Divide the rhubarb evenly between the containers.

3. In a medium-sized bowl, combine flour, granulated sugar, baking powder, and salt and whisk to combine.

4. In a separate bowl, combine the melted butter, milk, and vanilla.

5. Add the wet ingredients to the dry and stir until smooth. Batter will be quite thick!

6. Spread ¼ of the batter on top of the rhubarb in the ceramic baking dishes.

7. In another bowl, combine the icing sugar and cornstarch. Sprinkle the mixture evenly over top of the rhubarb and batter mixture.

8. Pour ¼ cup of water on top of each ceramic dish.

9. Bake in preheated oven for 1 hour.

10. Remove from oven, cool, and serve. Pairs deliciously with whipped cream or vanilla ice cream!

 Recipe modified from hoteatsandcoolreads.com and photographed by Alex Chesney, RD

Lasagna ft. TRM Pasta Sauce

Lasagna is a classic winter comfort food, don’t you think? It can be pretty time-consuming to make, though, so this past weekend we used a jar of our Pasta Sauce to speed up the process.

We didn’t take exact measurements, and were trying to use up some ingredients in the fridge, but we put together a rough guide for you. Head to our website to see the full recipe, and let us know if you give it a try. It may be the perfect meal to help get you through this snow storm that’s on its way to us tomorrow!

Ingredients

1 jar Thames River Melons Pasta Sauce

12 lasagna noodles

1 pound ground beef

1 bell pepper, diced

1 carrot, peeled & diced

6 mushrooms, diced

1/2 head of broccoli, minced

1/2 tub of ricotta cheese

1/2 cup milk

1/2 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

1 cup provolone cheese, shredded

Salt & pepper to taste

Cooking oil

Instructions

1. Add a generous glug of cooking oil to a shallow pot and heat on the stove over medium. Add one piece of bell pepper to the pan to test the temperature. Once it starts to sizzle, you’re good to go!

2. Add the remaining diced bell pepper along with carrots and mushrooms. Cook for 6-7 minutes, until veggies are softened.

3. Add the ground beef and cook until browned. You can also use a ground meat alternative!

4. Once meat is cooked, drain any extra fat. I like to drain it into a small cup lined with tinfoil. Once the fat hardens you can wrap it up and dispose of it!

5. While the meat cooks, cook your lasagna noodles according to package instructions. When done, drain and lay out on a baking sheet lined with a kitchen towel.

6. Add the jar of pasta sauce to the meat and veggie mixture, and stir evenly until coated. Remove from heat and set aside.

7. Whisk together ricotta, 1/2 of the Parmesan, 1/2 the mozzarella, milk, and minced broccoli. Season with salt and pepper and stir until evenly combined.

8. Now it’s time to assemble!

9. Grab your favourite 9x13 casserole dish and coat the bottom & sides of the pan with cooking spray.

10. Next, add a generous scoop of the sauce mixture. Lay 3 noodles on top, followed by more sauce and 1/3 of the ricotta mixture.

11. Add 3 more noodles, more sauce & ricotta, and then sprinkle on the remaining mozzarella and half of the provolone.

12. Again, add 3 noodles followed by sauce and the remaining ricotta.

13. Finish with 3 final noodles and top with the rest of the sauce, followed by the remaining provolone and Parmesan. Make sure the top noodles are completely covered by sauce and/or cheese so they don’t dry out during the baking process! You may need to shred more cheese at this time.

14. Cover the lasagna with either a lid or tinfoil (spray with cooking oil so it doesn’t stick to the cheese!) and then bake at 425°F for 50 minutes.

15. After 50 minutes, remove lid or tin foil and bake for another 5 - 10, until top cheese is fully browned.

16. Remove from the oven and let sit for 10 minutes before serving.

Recipe developed and photographed by Alex Chesney, RD

Vegetable Pesto Gnocchi

Ingredients

2 tbsp olive oil

2 cups broccoli florets

2 cups leeks, sliced

1 pepper, sliced

1 tbsp garlic, minced

2 handfuls fresh spinach

700g gnocchi

2 cups heavy cream

½ cup pesto

1 cup parmesan cheese, shredded

Salt

Pepper

Instructions

1. Follow cooking instructions for gnocchi and set aside

2. If wanting to add a choice of protein such as chicken, shrimp, lentils, etc make now and set aside with gnocchi.

3. In a medium sauce pan add cream and pesto and season with salt and pepper. Bring to a boil. Once boiling bring heat down and simmer for about 10 minutes, occasionally stirring the mixture. During this time the vegetables can be started in the following step.

4. In a medium frying pan add olive oil, then add broccoli and peppers. Sauté on medium-high heat for 3 minutes. Then add chopped leeks and sauté for another 5 minutes.

5. Add garlic to pan and sauté for 1 minute before adding in fresh spinach. Continue stirring mixture around until spinach is cooked.

6. Going back to the sauce, after 10 minutes stir in 1 cup of parmesan and then let simmer another 5 minutes, until sauce begins to thicken. Sauce should be able to coat the back of a spoon when finished.

7. Once sauce is done add to pan with vegetables. At this time also add gnocchi and choice of protein to the pan. Top with a bit of parmesan cheese and serve hot.

Recipe Developed and photographed by Dietetic intern Rae Wilcox.

Homemade Hashbrowns

*Makes ~8 hashbrowns

Ingredients

2 medium potatoes, about 1 pound

¼ - ½ an onion, diced (1/2 cup)

4 tablespoons cooking oil

Salt

Pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne

Instructions

1. Wash and scrub potatoes thoroughly, removing any eyes or spots. Leave the skin on otherwise though, for extra flavour and nutrients!

2. Once potatoes are prepped, shred them using a box shredder.

3. Transfer all potato shreds to a thin tea towel, and pull up the edges so they are contained within the cloth. Squeeze the tea towel, expressing as much liquid as possible from the potato shreds.

4. Place the drained potato shreds into a medium-sized bowl and set aside.

5. Next, dice the onion, then add to the bowl with the potato shreds.

6. Finally, add the spices, salt, and pepper to the bowl then mix to combine.

7. Add 2 tablespoons of cooking oil to a large frying pan, and heat over medium. Add one piece of diced onion to the pan to test the temperature of the oil. Once the onion starts to sizzle you know the pan is ready!

8. Use a large spring-loaded scoop to portion out the hashbrowns. Add one scoop at a time to the pan with preheated oil. You should be able to fit about 4 hasbrowns at a time. Use a spatula to flatten the scoop of hashbrowns. Cook for about 5 minutes, until the bottom is golden brown and hashbrown holds its’ shape.

9. Carefully flip, press down, and cook for another 5 minutes, again until golden brown.

10. Transfer the cooked hashbrowns to a plate lined with papertowel and place in the oven to keep warm. I like to preheat the oven to approximately 180°F before doing this!

11. Add the remaining 2 tablespoons of oil to the frying pan and repeat the process of making the final four hashbrowns.

12. Serve with a protein and vegetable for a delicious meal! Pictured here is crumbled tofu and roasted bell peppers but they would also pair well with a fried sunny side up egg, sausages, or grilled chicken. A side salad would make a great accompaniment as well!

Recipe developed and photographed by Alex Chesney, RD

Cheesy Orzo with Roasted Broccoli

Ingredients

1 head broccoli, cut into florets

2 tablespoons canola oil, divided in half

Salt

Pepper

Red pepper flakes, to taste

1 small onion, diced

4 garlic cloves, minced

1 cup orzo

2 cups vegetable broth

1 cup shredded cheddar cheese

2 tablespoons cream cheese, softened

1 ½ cups diced protein of choice (we used ham, but roasted chicken or pinto beans would work well also)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for now.

2. Chop head of broccoli into florets.

3. Toss broccoli florets with 1 tablespoon of the canola oil and season with salt and pepper.

4. Spread the broccoli out evenly on the prepared baking sheet.

5. Transfer the broccoli to the oven and roast for 30 minutes.

6. Meanwhile, heat canola oil over medium heat in a deep frying pan or shallow pot.

7. Add one piece of onion to the oil. When it starts to sizzle, add the rest of the onion and cook for 2-3 minutes, stirring frequently, until onion is softened.

8. Next add the minced garlic, and cook for an additional minute, until fragrant.

9. Now add the orzo, and cook for 2 – 3 minutes, until lightly browned and toasted.

10. Season with salt and pepper.

11. Add the vegetable broth and stir thoroughly.

12. Bring the mixture to a boil, then reduce heat to maintain a simmer and cover.

13. Cook the orzo mixture for 10 minutes, until broth is absorbed, and mixture is thickened.

14. While the orzo cooks, prepare your protein. We recommend lightly pan-frying to reheat and give some crisp.

15. Once the orzo has cooked for 10 minutes, remove from heat, and add shredded cheese and cream cheese and stir to combine, until melted.

16. Serve cheesy orzo topped with broccoli and protein and enjoy!

Twice-Baked Sweet Potatoes

Ingredients

4 small-medium sweet potatoes

1 tablespoon canola oil

2 cups kale or spinach, roughly chopped

1 small onion, diced

4 cloves garlic, minced

1 tablespoon balsamic vinegar

Salt

Pepper

¼ teaspoon red pepper flakes

¼ teaspoon cayenne pepper (optional, omit if you don’t like spice)

¼ teaspoon paprika

¼ cup cream cheese, softened

1 cup mozzarella cheese, grated + 2 additional tablespoons

1 cup protein of choice (we used a mix of shredded chicken & bacon!)

2 tablespoons Parmesan, grated

Instructions

1. Preheat the oven to 425°F.

2. Poke holes in the sweet potatoes (using a knife or fork), then lay on a baking sheet lined with parchment paper or aluminum foil.

3. Transfer to the oven and roast until potatoes are soft, around 40 minutes.

4. Remove sweet potatoes from the oven and allow to cool slightly, for 10 minute or so.

5. While the potatoes cool, add canola oil to a pan over medium heat.

6. Add one piece of diced onion to the pan, and when it starts to sizzle you know the pan is hot enough!

7. Add the remaining onion and saute for 2-3 minutes, until softened slightly.

8. Add the kale, garlic, and balsamic vinegar, and cook for an additional 5 minutes or so, until kale is wilted and softened, vinegar is evaporated, and garlic is nice & fragrant. Season the mixture with salt and pepper.

9. By now the potatoes should be cool enough to touch.

10. Slice each potato in half, being careful to keep the skin intact.

11. Carefully scoop the potato out of the skin, and place in a large mixing bowl.

12. Reserve the potato skins and leave them on the baking tray.

13. Mash the sweet potato thoroughly, until smooth with just a few lumps here and there. If you prefer a very smooth texture you can blend with a hand mixer.

14. At this point you can remove about ½ cup of the potato and reserve for another use. I like to save for making soup or homemade dog treats! If you don’t remove some potato the recipe will still work, but you will likely have very full potatoes 😊

15. Add the cream cheese, and 1 cup of the shredded mozzarella to the sweet potato. Mix to combine, until cheeses are melted and evenly combined.

16. Add the kale mixture and protein and again mix to combine.

17. Season with salt and pepper and give the filling a final mix together.

18. Next transfer the sweet potato filling back into the potato skins, about 1 cup per potato.

19. Top each potato with a sprinkling of the remaining mozzarella and the Parmesan cheese.

20. Transfer the stuffed potatoes back to the oven and bake for an additional 10-15 minutes, until the cheese is melted and browned.

21. If you find the cheese isn’t browning quickly enough, throw the broiler on for a minute or so at the end!

Recipe developed and photographed by Alex Chesney, RD

Chocolate Fruit Skewers

*Makes 6 medium-sized skewers.

Ingredients

3 cups of fruit — we used seedless watermelon, muskmelon, and blueberries! You could also use strawberries, raspberries, etc. depending on the season.

1/4 cup dark chocolate chips

Instructions

1. Assemble the fruit onto skewers in any order you wish!

2. Microwave the chocolate chips for about 45 seconds, until melted.

3. Drizzle the chocolate over the fruit skewers.

4. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Stuffed Eggplant Parm

*Serves 4

Ingredients

2 eggplants, washed and stems trimmed

4 cloves garlic, thinly sliced

Olive oil

Salt & pepper to taste

½ onion, diced

2 tomatoes, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon dried basil

1 teaspoon dried oregano

¼ - ½ teaspoon red pepper flakes

2 teaspoons red wine vinegar

2 tablespoons cream

¼ cup breadcrumbs

8 slices hot Genoa salami

¼ cup Parmesan cheese

1 cup mozzarella cheese

2 cups pasta of choice

Instructions

1. Preheat oven to 425°F.

2. Slice eggplants in half, then carefully score the inside by making long diagonal cuts. Be sure not to cut all the way through the eggplant, though, as we want to keep the skin intact!

3. Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.

4. Drizzle each eggplant half with olive oil and then season with salt and pepper.

5. Grease a non-stick baking pan with more olive oil, then place the eggplant halves cut side down onto the pan. Place in the oven and bake for 20 – 25 minutes, until skin is wrinkled and browned, and flesh is soft.

6. While the eggplant bakes, heat an additional tablespoon of olive oil in a large pan. Add one piece of diced onion to the pan to test the heat. Once it starts to sizzle, add the rest!

7. Cook the onion for 2 – 3 minutes, until softened.

8. Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.

9. Next add the vinegar and cook until evaporated.

10. Next, add the chopped tomatoes and water. Bring to a simmer, then reduce heat and cook until thickened, smashing down the tomatoes every once in a while.

11. Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.

12. By this time, the eggplant should be done baking. Remove the baking pan from the oven and scoop out the flesh (and the roasted garlic slices!) and add to the tomato sauce. Mash until evenly combined.

13. Be sure to reserve the eggplant skin and keep it intact after removing the flesh.

14. Place a generous scoop of the tomato and eggplant filling back into each of the eggplant skin. Sprinkle with some of the Parmesan and mozzarella and add 2 slices of salami per half.

15. Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.

16. Place the tray back in the oven for an additional 10 minutes.

17. While the eggplant bakes, cook your pasta following the package instructions.

18. Remove the eggplant from the oven. The cheese should be melted and browned.

19. Serve alongside pasta, and pair with a green salad for a balanced and delicious meal!

Recipe was developed & photographed by Alex Chesney, RD

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Spread the pizza sauce over the naan bread.

3. Add the cheese on top.

4. Place the pepperoni slices and vegetables on the naan bread.

5. Bake at 375°F for 15-20 minutes until the cheese is melted.

6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Watermelon Pizza

Ingredients

1-inch thick circle of watermelon (we recommend our seedless variety for this one!)

1/4 cup plain yogurt

1 teaspoon honey

1/4 cup granola

1/2 cup blueberries

Instructions

1. Cut the watermelon into a 1-inch thick circle. You can also cut the watermelon into six 1-inch thick slices and decorate each slice if that’s easier for you!

2. Spread the yogurt over the watermelon to act as the “sauce”.

3. Pour the honey over the yogurt.

4. Spread the granola over the watermelon and then the blueberries.

5. Cut the watermelon pizza into 4-6 slices and enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Chocolate Zucchini Loaf

Ingredients:

1 ½ cups all-purpose flour

1 cup whole wheat flour

1/3 cup hemp seeds

½ cup chopped pecans (optional)

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

¾ cup sugar

3 eggs

¾ cup canola oil

2 tsp vanilla extract

3 cups grated zucchini (unpeeled)

½ cup chocolate chips (add more or less, depending on preference)

Instructions:

1. Preheat oven to 350 ̊ F.

2. Grease two small loaf tins and line with parchment paper.

3. In a large bowl, whisk together flours, hemp seeds, pecans, cocoa powder, baking soda, baking powder, salt and sugar.

4. In a medium bowl, beat the eggs. Add the oil, vanilla, and zucchini.

5. Add the wet ingredients to the dry ingredients and mix until just incorporated.

6. Fold in the chocolate chips. Divide between the loaf pans.

7. Bake for 45–55 minutes, or until a toothpick comes out clean when inserted into the middle.

NOTE: the batter will seem quite dry at first but keep mixing and you should end up with a thick, wet batter

Yogurt Coated Strawberries

Ingredients:

Strawberries, halved

Vanilla Greek yogurt

Instructions:

1. Dip the halved strawberries in Greek yogurt with a toothpick and place them on a rimmed baking sheet lined with parchment paper

2. Place baking sheet in freezer for 1-2 hours, or overnight if desired.

3. Remove from pan and store in an airtight bag or container until ready to consume.

NOTE:Some Greek yogurts are thicker than others but use a yogurt that you like

Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Roasted Cinnamon Muskmelon

Ingredients

1 muskmelon

1 tablespoon honey

1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Wash the muskmelon with a produce brush. Cut off the outside skin and cut the muskmelon into curved slices.

3. Combine the muskmelon, honey, and cinnamon in a medium-sized bowl.

4. Place the mixture on the baking sheet and bake for 20 minutes, flipping the muskmelon halfway. The muskmelon slices should be hard around the edges and softer on the inside.

5. Wait 5 minutes for the muskmelon to cool then serve on yogurt, ice cream, or by itself! You can eat the muskmelon cold or hot and for breakfast, a snack, or dessert.

Recipe developed and photographed by dietetic internship student Amy Campbell.

Rhubarb Simple Syrup

Ingredients

1 bunch of rhubarb stalks, roughly chopped

1 1/2 cups water

1/4 cup sugar

Instructions

1. Roughly chop 1 bunch of rhubarb stalks: should give you approximately 2 cups.

2. Add to a small pot along with 1 1/2 cups water.

3. Sprinkle 1/4 cup of sugar overtop.

4. Cook over medium heat until rhubarb is softened and sugar is dissolved, around 5-6 minutes.

5. Strain the liquid, reserving it for your drink!

6. The rhubarb mash can be saved and eaten on top of yogurt or oatmeal.

7. Makes around 1 3/4 cups (14 oz). Mix together 2 oz. rhubarb simple syrup, 1/2 oz. lemon juice, 1/2 cup sparkling water or soda, and 1 oz. liquor of your choice

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Homemade Strawberry Coconut Ice Cream

Ingredients

1 can full-fat coconut milk (400mL)

½ cup crushed strawberries (5-6 large berries)

¼ cup sugar

1 tsp vanilla

Pinch of salt

Instructions

1. Combine coconut milk and crushed strawberries and whisk together until smooth.

2. Add sugar, vanilla, salt, and whisk again until combined.

3. Pour into an ice cube tray and freeze overnight.

4. The next day, transfer frozen cubes to a high-powered blender or food process, and mix for 1-2 minutes. Mixture will go from large chunks to small shavings, and eventually will become smooth.

5. You can enjoy immediately or return to the freezer for a few hours to allow it to harden more.

6. This is best enjoyed the day-of but can be eaten for several days after as well, it will just need time to thaw before it is scoop-able

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney