Mobile Food Market Basket – Snack and Meal Ideas March 17-21
Snack Ideas:
Meal/Side Dish Ideas:
Roasted Kabocha Squash Bites
A simple, nutritious snack that’s naturally sweet and caramelized.
Ingredients:
- 1 small Kabocha squash, seeds removed and cut into bite-sized cubes
- 1 tbsp oil (vegetable or olive)
- 1 tsp cinnamon (optional)
- ½ tsp salt
- 1 tbsp honey or maple syrup (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Toss the Kabocha squash cubes with oil, cinnamon, and salt.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until soft and golden.
- Drizzle with honey or maple syrup if using and enjoy warm or at room temperature.
Passionfruit Yogurt Parfait
A refreshing and tropical snack packed with flavour.
Ingredients:
- ½ cup yogurt (plain or vanilla)
- 1 passionfruit
- ¼ cup granola or crushed cereal (optional)
- 1 tsp honey or sweetener (optional)
Instructions:
- Scoop the passionfruit pulp into a small bowl.
- Layer yogurt, granola, and passionfruit pulp in a glass or bowl.
- Drizzle with honey if desired.
- Enjoy as a quick and nutritious snack!
Leek & Yellow Potato Soup
A simple, comforting soup that’s budget-friendly and filling.
Ingredients:
- 2 leeks, cleaned and sliced
- 3 yellow potatoes, peeled and cubed
- 1 tbsp oil or butter
- 3 cups broth (vegetable or chicken)
- 1 cup milk (or plant-based alternative)
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- In a large pot, heat oil or butter over medium heat.
- Add leeks and sauté until soft, about 5 minutes.
- Add potatoes and broth. Bring to a boil, then simmer for 15–20 minutes until potatoes are soft.
- Blend until smooth (or mash for a chunkier texture).
- Stir in milk, salt, and pepper. Simmer for another 5 minutes.
- Serve warm with bread or crackers.
Substitutions:
- Use water instead of broth with extra seasoning.
- Swap milk for coconut milk for a richer flavour.
Roasted Rainbow Carrots & Kabocha Squash
A colourful, flavorful side dish perfect for any meal.
Ingredients:
- 3 rainbow carrots, sliced into sticks
- ½ small Kabocha squash, cut into small wedges
- 1 tbsp oil
- ½ tsp salt
- ½ tsp garlic powder or dried herbs (thyme, rosemary, or oregano)
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots and Kabocha squash with oil, salt, and seasoning.
- Spread on a baking sheet and roast for 25–30 minutes, stirring once, until tender and golden.
- Serve as a side dish or toss into salads or grain bowls.
Follow the steps above or you can substitute with what you have at home.
Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.
