During the spring season, we tend to opt for lighter meals. Of course, there is still an underlying craving for comfort foods similar to that feeling we get in winter. Whether you are looking for a delicious between meal snack or an impressive appetizer to serve your guests, these recipes will have everyone’s tongues wagging!

Fresh veggies with dip

The key to enjoying fresh vegetables is to serve the most delicious dip. It’s this dip that makes all the difference and turns even the most bland of ingredients into a taste sensation. To make a yummy green dip, follow this recipe:

Ingredients:

  • ½ cup sour cream
  • 1/3 cup mayonnaise
  • 1 anchovy fillet, rinsed and patted dry
  • ¼ cup fresh basil leaves
  • ¾ cup flat leaf parsley
  • 2 scallions (white and pale green parts separated from the dark green tops)
  • 2 Tbsp fresh chopped tarragon
  • Course salt and ground pepper

Method:

  • Combine sour cream, mayonnaise, parsley, basil, anchovy, white and light green parts of the scallions, ½ teaspoon of salt and a pinch of pepper in your food processor.
  • Puree until smooth and transfer to a bowl.
  • Chop the dark green scallion tops and stir into the dressing.
  • Add tarragon and season with salt and pepper.
  • Serve with your favourite fresh veggies and crackers.

Baby Potatoes and Aioli

Ingredients:

  • 2 ½ pounds baby potatoes
  • 2 tsp coarse salt (divided)
  • 1 tsp Dijon mustard
  • 1 garlic clove (grated)
  • 1 egg yolk
  • 1 cup grapeseed oil
  • 2 Tbsp lemon juice
  • 2 Preserved lemons
  • 4 tsp poppy seeds (for garnish)
  • ¼ cup chopped chives (for garnish)

Method:

  • Boil potatoes with 1 teaspoon of salt.
  • Once cooked, allow them to sit in the water for 10 minutes before you drain.
  • Whisk together the garlic, mustard, 1 teaspoon of salt and the egg yolk.
  • Whisk the oil into the mixture until it is thickened.
  • Whisk in the lemon juice.
  • Rinse the preserved lemon in cold water and remove any lemon flesh. Cut the rind into small pieces.
  • Cut the warm (not hot) potatoes in half and smear some aioli on each half.
  • Arrange them on a platter.
  • Sprinkle the poppy seeds and chives over the top to garnish.

White-Bean Hummus

Ingredients:

  • 1 can white beans (like cannellini) and 2 Tbsp of liquid reserved
  • ¼ cup tahini (sesame seed paste)
  • 1/3 cup fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
  • 1 garlic clove
  • Course salt

Method:

  • Puree the beans with the tahini, lemon juice, oil and garlic in your food processor.
  • Once smooth, you can add some of the liquid from the beans to the hummus until you reach the desired consistency.
  • Season with salt to taste.