Whipped Feta, Strawberry and Cippolini Dip

Incredibly Fancy Looking and Delicious but so Easy to Make

Serves 4 as a Snack or Appetizer


  • 2 Cippolini Onions, peeled and thinly sliced
  • 2 tbsp Olive Oil
  • 1 lb Strawberries, cleaned and sliced in half
  • 1 tbsp Balsamic Vinegar
  • 4 oz Feta Cheese
  • ¼ Cup Plain Greek Yoghurt
  • Salt and Pepper
  • 1 tbsp Fresh Basil (Optional)
  • Fresh Bread or Crackers to Dip


  1. Heat a medium frying pan on medium-low heat. Add 1 tbsp of olive oil and the onions. Sauté, stirring occasionally, for 10 minutes, until soft.
  2. Add the strawberries to the onion, and drizzle the balsamic vinegar overtop. Stir to combine, then continue to sauté, stirring occasionally, for 20-30 minutes, until the onions are caramelized and the strawberries have become jammy. You want to make sure they don’t burn, so keep an eye on the pan, and the heat low.
  3. Meanwhile, combine the feta cheese, Greek yoghurt and 1 tbsp olive oil in a food processor, and blitz until combined. Taste, and season with black pepper and salt. Pour into a bowl, cover and refrigerate.
  4. Once the strawberry mixture is finished, pour it into a second bowl, cover and refrigerate for at least an hour.
  5. To serve, pour the strawberry mixture over the whipped feta (make sure both are cool, or the feta will melt). Thinly slice the basil leaves, if using, and sprinkle over top. Serve with fresh bread or crackers. Enjoy!

Green Bean and Potato Salad with Mustard Dressing

Serves 4, or 6 as a side

This easy salad is great with grilled meat, but hearty enough for a meal itself


  • 2 Pounds of Potatoes
  • 1 Pound Green Beans
  • ¼ Cup Olive or Canola Oil
  • 2 tbsp White Wine or Champagne Vinegar
  • 2 tbsp Dijon Mustard, preferably Grainy
  • Salt and Pepper to taste
  • ¼ Cup Green Onions or Parsley


  1. Put a large pot of salted water on the stovetop on high. Scrub the potatoes, then cut them into bite-sized pieces. You can peel the potatoes if you want, but I prefer them with the skin left on. When the water comes to a boil, add the potatoes, and reduce to a simmer. Cook for 12-15 minutes, until you can pierce the potatoes with a fork.
  2. Remove the stem tips from the green beans, then cut them into 1-inch sized segments and wash them under running water in a colander. After the potatoes have cooked for 12-15 minutes, add the green beans directly to the pot of potatoes, and continue cooking for 2-3 minutes, until they are cooked but still firm. Drain the vegetables into a colander.
  3. Combine the oil, vinegar, mustard, salt and pepper in a mason jar. Shake for 15 seconds to combine. Taste and add more salt or pepper if desired.
  4. Pour the potatoes and green beans into a large serving bowl, pour over the dressing, and toss everything together. If using, thinly slice the green onions, or roughly chop the parsley, add to the salad, and gently toss to combine. Serve, and enjoy!

Summer in April Salad

This Strawberry and Citrus Salad with a Simple Vinaigrette can give you a Summer Feeling any Time of Year

 Serves 6, as a side dish


  • 1 Head of Lettuce
  • 2 Cup Strawberries
  • 1 Large or 2 Small Carrots
  • 2 Mandarin Oranges
  • ½ Cup Walnuts, Roughly Chopped
  • Handful of Mint (optional)
  • For the Vinaigrette:
  • ¼ Cup Olive Oil
  • 2 tbsp of Balsamic Vinegar
  • 1 tsp of Honey
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste


1.   Remove and discard the root end of the lettuce. Roughly chop or tear the leaves, then rinse in a large colander or salad spinner. Set aside to dry.

2.   Thinly slice the strawberries, then add them to a large bowl. Scrub or peel the carrots. Using either a sharp knife or a vegetable peeler, shave the carrots into long ribbons, then add them to the bowl of strawberries.

3.   Peel and segment the mandarins. Add them, and the walnuts, to the large bowl. 

*Note* You can use different nuts, pumpkin or sunflower seeds, or even croutons instead of the walnuts.

4.   To make the vinaigrette, combine the olive oil, balsamic vinegar, honey and mustard in a mason jar, along with a pinch each of salt and pepper. Tightly seal the jar, and then shake for at least 15 seconds, until everything has combined. Taste the dressing and add more salt and pepper if you desire.

5.   Add the lettuce to the large bowl, then pour the dressing over everything. Gently toss to combine evenly, making sure to bring everything up from the bottom of the bowl.

6.   If using, thinly slice the mint leaves, and sprinkle them over the salad. Enjoy!

St Patrick’s Day Recipes

Have a fantastic and fun St Patrick’s Day.  Don’t forget to upload pictures of your recipe adventures and tag us on Instagram or Facebook @cambfoodbank and @cambyouthfb.

Shaved Apple and Celery Salad

Use Your Food Processor to Make This Salad in Minutes

Serves 4 as a side dish


  • 1 Celery, Washed and Root End Removed
  • 2 Apples
  • 1 Bunch Green Onions, Root Ends Removed
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Olive Oil
  • 2 Tbsp White Wine Vinegar or Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1 Tbsp Honey (Optional)
  • Salt and Pepper to taste


  1. Thinly Slice the ribs of celery. This is very easy in a food processor if you have one. Core the apple and cut it into matchsticks, or use the food processor to thinly slice it as well. Add the celery and apple to a large bowl.
  2. Slice the Green Onion and separate the whites from the greens.
  3. In a small bowl, combine the garlic, oil, vinegar or lemon juice, mustard and honey. Whisk to combine. Add the whites of the green onion and salt and pepper and mix together.
  4. Pour the dressing over the salad and mix thoroughly to combine. Divide into four salad bowls, then top with the remaining green onion. Enjoy!

Carrot Ginger Soup

A Warming and Gently Spicy Soup

Serves 4 with Leftovers


  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Cups Carrot, washed and roughly Chopped
  • 1/2 Tbsp Salt
  • 2 Tsp Pepper, plus more to taste
  • Vegetable or Chicken Stock
  • 1/3 Cup Milk or Heavy Cream (Optional)



  1. Warm oil in a large saucepan over medium heat.
  2. Add the onion and garlic sauté for 3-5 minutes until softened.
  3. Add the ginger and carrot and sauté for 5 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Once the carrots have softened, add the salt and pepper, then enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 15 minutes, until the carrots are tender.
  5. Let the soup cool slightly, then puree. You can either do this in batches in a blender, or with an immersion blender, until smooth.
  6. Add milk or heavy cream, if using, and stir to mix. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!