Recipes

Small Change, Big Impact

Get inspired with delicious recipes using this week’s fresh produce!

This Week’s Recipes

Cherry & Nectarine Salsa with Lime

This vibrant and tangy salsa pairs sweet cherries and juicy nectarines with a zesty lime dressing, making it a perfect accompaniment for grilled plant based dishes or as a fresh dip for chips.

Grilled Zucchini & Broccoli Salad

A hearty and healthy salad featuring grilled zucchini and broccoli, tossed with a lime dressing, ideal for a summer lunch or dinner side. 

Acorn Squash Stuffed with Rainbow Carrot & Kale Quinoa

Roasted acorn squash stuffed with flavorful quinoa mixture made with kale and rainbow carrots, offering a perfect blend of textures and fall flavors. 

Organic Galia Melon & Black Currant Salad

A refreshing and sweet fruit salad that pairs juicy Galia melon with tart black currants, dressed lightly with a hint of mint for a perfect summer treat.

Organic Zucchini & Snow Pea Stir-Fry

A vibrant and quick stir-fry featuring crisp zucchini and snow peas with flavorful garlic and soy sauce. This meal is perfect for a healthy and speedy dinner option.

Organic Apple & Spinach Salad with cucumber Vinaigrette

A crisp and energizing salad that combines sweet apples with fresh spinach, topped with a light cucumber vinaigrette for a delightful lunch or side dish.

Recipe Instructions

Cherry & Nectarine Salsa with Lime

Ingredients

  • 1/2 lb cherries, pitted and chopped
  • 1/2 lb nectarines, pitted and diced
  • 1/4 cup red onion, finely chopped
  • Juice of 2 limes
  • 1 small jalapeño, seeded and minced (optional)
  • Salt and pepper to taste
  • A handful of cilantro, chopped
 

Instructions

  1. In a mixing bowl, combine cherries, nectarines, red onion, and jalapeño.
  2. Squeeze lime juice over the mixture, and season with salt and pepper.
  3. Stir in chopped cilantro.
  4. Let the salsa sit for at least 10 minutes to meld the flavors before serving alongside tortilla chips or over tofu tacos.

Grilled Zucchini & Broccoli Salad

Ingredients

  • 1lb local zucchini, sliced lengthwise
  • 1 head local broccoli, cut into florets
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup almonds, slivered and toasted
  • 1/4 cup raisins or dried cranberries
 

Instructions

  1. Preheat grill to medium-high heat.
  2. Toss zucchini slices and broccoli florets with 1 tablespoon olive oil, salt, and pepper.
  3. Grill zucchini and broccoli until charred and tender, about 4-5 minutes per side for zucchini and 5-7 minutes for broccoli.
  4. Chop the grilled vegetables into bite-sized pieces and place them in a salad bowl.
  5. Add lime juice, remaining olive oil, almonds, and raisins. Toss to combine.
  6. Season with additional salt and pepper if needed and serve warm or at room temperature.

Acorn Squash Stuffed with Rainbow Carrot & Kale Quinoa​

Ingredients

  • 2 organic acorn squash, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1lb local organic rainbow carrots, diced
  • 1 bunch local kale, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
 

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place acorn squash halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for about 25-30 minutes, or until the flesh is tender.
  4. Meanwhile, heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent.
  5. Add diced carrots and cook until slightly tender. Stir in kale and cook until wilted.
  6. Combine the vegetable mixture with cooked quinoa, adjust seasoning with salt and pepper.
  7. Stuff the roasted squash halves with the quinoa mixture and return to the oven for an additional 10 minutes.
  8. Serve warm, garnished with nuts or seeds if desired.

Organic Galia Melon & Black Currant Salad​

Ingredients

  • 1 organic local Galia melon, cubed
  • 1 pint organic local black currants
  • Juice of 1 lime
  • 1 tablespoon honey
  • Fresh mint leaves, finely chopped

Instructions

  1. In a large bowl, combine the cubed Galia melon and black currants.
  2. In a small bowl, whisk together lime juice and honey until well blended.
  3. Pour the lime-honey dressing over the fruit and toss gently to coat.
  4. Sprinkle chopped mint leaves over the salad for added freshness.
  5. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Organic Zucchini & Snow Pea Stir-Fry​

Ingredients

  • 1lb organic local zucchini, sliced into half-moons
  • 225g organic local snow peas
  • 2 cloves organic local garlic, minced
  • 1 organic local white bulb onion, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Toasted sesame seeds for garnish

Instructions

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add the sliced onion and minced garlic, sautéing until fragrant.
  3. Add the zucchini slices and snow peas, stir-frying for about 5-7 minutes until the vegetables are tender yet crisp.
  4. Stir in the soy sauce and season with salt and pepper.
  5. Cook for an additional minute to let the flavors meld.
  6. Garnish with toasted sesame seeds before serving.

Organic Apple & Spinach Salad with cucumber Vinaigrette​

Ingredients

  • 4 organic apples, cored and thinly sliced
  • 1 bunch organic local spinach, washed and dried
  • 1 organic local field cucumber, peeled and diced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Walnuts, toasted and chopped for garnish

Instructions

  1. In a blender, combine the diced cucumber, apple cider vinegar, olive oil, salt, and pepper. Blend until smooth to create the dressing.
  2. In a large salad bowl, arrange the spinach leaves and top with thinly sliced apples.
  3. Drizzle the cucumber vinaigrette over the salad and toss gently to combine.
  4. Garnish with toasted walnuts for added crunch.
  5. Serve immediately for the freshest taste.

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Eat Impact operates on the ancestral lands of the Haudenosaunee, Anishinaabeg , Anishinabewaki, Mississaugas of the Credit First Nation, Mississauga and Huron-Wendat peoples. We acknowledge their territory and are committed to honouring Indigenous history and culture.