Mother’s Day



Beet and Ricotta Salad

Shrimp Tomato Pesto Pasta

Boccone Dolce with Berries and Chocolate





Made by Mira

Hummus and Vegetables

Cheese and Fig Spread


Beet and Ricotta Salad

Made by Devin


Shrimp Tomato Pesto Pasta

  • Rice Pasta
  • Shrimp
  • Kirkland Pesto (Yay Costco)
  • Cherry tomatoes
  • Parmesan Cheese
  • Pine nuts
  1. Toast pine nuts in frying pan over medium heat. Take off heat at when about three quarters done, they will toast further if left in the pan. Watch closely and stir often, they burn easily.
  2. In large frying pan, heat oil over medium heat. Add tomatoes and saute until they start to split. Add shrimp. Cook until shrimp heated through.
  3. Boil later pot of water and add pasta, cook for 2-3 mins (or according to package)
  4. Strain pasta and add back to pot. Add pesto, 1/4 cup at a time, until well coated.
  5. Top with tomato and shrimp. Sprinkle with parmesan and toasted pine nuts. Serve.



Boccone Dolce with Berries and Chocolate

Made by Lauren

A family favourite!

  • 6 egg whites
  • pinch of salt
  • 1/4 tsp cream of tartar
  • 1 1/4 cups sugar
  • 1 tsp vanilla
  • strawberries, raspberries, blackberries
  • melting chocolate
  • whipping cream
  • toasted almonds
  1. Preheat oven to 250F.
  2. Beat eggs and salt until frothy, add cream of tartar. Beat until soft peaks. Gradually add sugar.
  3. Line cookie sheets with parchment paper. Spread with egg mixture, making 8″ circles. Makes enough for 5 circles but only 4 can fit in the oven at a time.
  4. Bake for 1 hour, turn off oven and leave in for 1 more hour.
  5. Let cool before assembly.
  6. Layer whipping cream, chocolate, and berries on each layer. Top with almonds.


This didn’t come out that well, but still had to include it!



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