Some recipes from Cityline are pea and mint dip; beer-battered zucchini blossoms; and hummus, red bean and kale pesto. Some main dish recipes available include Niagara cherry-glazed chicken breast, honey roasted salmon with smashed wasabi peas, pan-seared pickerel with garden pea salad and market-fresh gazpacho.
Make easy market-fresh gazpacho by pureeing one peeled and seeded English cucumber, one chopped red bell pepper, one chopped green pepper, half of a chopped white onion and four peeled and seeded vine tomatoes. After blending the vegetables, pour the puree into a large bowl and set aside.
Add four more tomatoes to the food processor, along with 1/4 cup of olive oil, 2 tablespoons of chopped fresh coriander, 1 tablespoon of white wine vinegar, two garlic cloves and the juice from one lime. Season the mixture with salt, pepper and hot sauce to taste. Puree the ingredients and mix them into the bowl with the vegetable puree. Chill the soup before serving.
To make pea and mint dip, add 3 cups of peas, the zest and juice from one lemon, four sprigs of mint, 2 tablespoons of olive oil and 2 tablespoons of tahini to a food processor. Add salt and pepper to taste. Blend the ingredients until the dip is smooth, and serve it with vegetables or crackers.