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Thursday 26 April 2018
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What She Said! with Christine Bentley & Kate Wheeler

Fresh & Fabulous Spring Inspired Recipes

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with locations in Bracebridge and Huntsville.

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White Bean & Sweet Pea Dip

Dips are a fun, healthy and fuss free way to satisfy a crowd while whipping up Easter dinner.

1 can (540 mL) white kidney beans, drained and rinsed

1 cup (250 mL) frozen green peas, thawed

¼ cup (60 mL) roughly chopped fresh mint

zest and juice of 2 limes

2 cloves minced garlic (*or to taste)

1 tsp (5 mL) salt

½ tsp (2 mL) paprika

¼ tsp (1 mL) pepper

Pinch chili flakes

1/4 cup (60 mL) olive or avocado oil

Place beans in bowl of food processor fitted with metal blade. Pulse until well chopped. Add remaining ingredients (except for oil). Pulse until well combined. With motor running, drizzle in oil. Pulse until well combined (if you find dip too thick, add a tbsp or two of water). Serve with an assortment of veggies & flatbreads and/or crackers.

Makes about 3 cups (750 mL).

Other serving ‘tips for your dip’:

~stir ½ cup (125 mL) with a can of tuna for a sandwich filler.

~ slather a spoonful on a piece of cooked salmon or chicken.

Roasted Carrot Fries with Crumbled Feta and Mint

A simple and nutritious side dish.

1 lbs (500 g) carrots, well washed *skin left on

1 tbsp (15 mL) melted coconut oil or vegetable oil

1 tsp (5 mL) ground cumin

½ tsp (2 mL) minced garlic *or to taste

Hefty pinch salt, pepper and paprika

⅓ cup (75 mL) crumbled feta

¼ cup (60 mL) green pumpkin seeds

3 tbsp (45 mL) chopped fresh mint

Preheat oven to 400 F (200 C). Cut carrots in half crosswise, then in thick ‘french fry’ sticks.

Toss with oil, cumin, garlic, salt, pepper and paprika. Place carrots on a large baking sheet lined with parchment paper. Bake in center of oven for about 25 minutes (until golden on edges), tossing once during cooking. Remove from oven and place on platter. Garnish evenly with feta, pumpkin seeds and chopped fresh mint. Serves 4 as a side dish.

Coconut Lemon Cheesecake

A perfect sweet treat if you’re entertaining an Easter crowd.

This lemony cheesecake comes in a portion of the calories and fat compared to a traditional cheesecake = an ideal excuse to have seconds!!

Crust

1 ½ cups (375 mL) Graham cracker crumbs

½ cup (125 mL) flaked sweetened coconut

¼ cup (60 mL) melted butter or coconut oil

Filling

1 (454 g) tub Ricotta Cheese

⅓ cup (75 mL) Canadian maple syrup

¼ cup (60 mL) brick style cream cheese, softened

2 tbsp (30 mL) finely grated lemon zest

1/3 cup (75 mL) fresh squeezed lemon juice

3 eggs

1 ½ tsp (7 mL) coconut extract

1 tsp (10 mL) pure vanilla extract

Pinch salt

Garnish: melted white chocolate and large flaked toasted coconut (found at bulk food or speciality food shops).

Preheat oven to 325 F (165 C).

Stir together crumbs, coconut and butter. Press evenly on to bottom of a well greased 10-inch springform pan.

Bake in centre of oven for about 10 minutes (or until edges are light brown). Remove from oven and cool completely.

Meanwhile, place all cheesecake ingredients (except for ganishes) in bowl of food processor fitted with a metal blade. Pulse until well combined. Scrape sides when needed. Pour mixture onto prepared crust and bake in center of oven for 45 minutes (or until edges are firm and centre of cake is slightly jiggly).

When finished baking, turn oven off and open oven door slightly. Let cake cool in oven for 15 minutes (with door open) before removing. Remove from oven and cool completely.

Cover and refrigerate until ready to serve. When ready to serve, drizzle with melted white chocolate and sprinkle with toasted coconut flakes. Makes 8 servings.

All recipes written and developed by Charmaine Broughton

Food Styling and Photography by Meagan Broughton




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