What I'm Feeding My Family This Month: Fresh, Local, and Made with Love

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5 days ago
5 min read

I strongly believe every meal is an opportunity to connect, heal, and nourish the body and soul. This month, I’m excited to share the recipes that are lighting up our dinner table—recipes that celebrate seasonal ingredients, local produce, and a flexible, sustainable way of eating that keeps our family energized and happy. Whether you’re looking for a colourful pasta dish, a vibrant salad, healthy energy balls, or a hearty snack with a twist, this guide has something special for you.

A Fresh Take on Family Meals

Spring has arrived in all its glory, and with it comes a burst of fresh ingredients perfect for uplifting our menus. I’ve curated a month-long plan of meals that are not only nourishing but also fun to make. Here’s what’s on our menu this month:

1. Sunshine Pasta with Fresh Vegetables

It’s SPRING! Time for the soups and stews to step aside. Bring on the sunshine with this colourful pasta dish!

Ingredients:

300g Yupik Organic Fusilli
2 tbsp butter
1 shallot, finely diced
1 small purple onion, sliced
½ large zucchini, halved and sliced
7 spears of asparagus, cut into 1 ½ inch pieces
1 cup fresh shelled peas
1 tsp salt
1 cup cherry tomatoes, diced
Juice of 1 lemon
1 cup grated parmesan cheese
½ cup packed basil, chopped
2 tbsp Yupik Pine Nuts, toasted

Method:

In a large pot of salted water, boil the pasta until al dente.
In a large frying pan, melt the butter over medium heat. Add the shallot and sauté for 2 minutes.
Stir in the onions, zucchini, asparagus, peas, and salt, and cook until the vegetables are just tender.
Drain the pasta and add it to the pan along with the cherry tomatoes, parmesan, and lemon juice.
Toss everything together and finish by sprinkling the chopped basil and toasted pine nuts over the dish.
Serve immediately and enjoy the burst of spring flavors!

Tip: This dish is perfect for an afternoon lunch or a light dinner paired with a crisp local white wine.

2. Vibrant Spring Salad

Try this vibrant spring salad that combines hearty grains, fresh greens, and a burst of colour!

Ingredients:

½ cup Yupik Pot Barley
1 cup water
¼ tsp salt
1 bunch of lacinato kale, chopped
1 avocado, chopped
½ yellow beet
½ candy cane beet
¼ cup pomegranate seeds
1 tbsp parsley, chopped
1 tbsp mint, chopped
2 tbsp Yupik Organic Pumpkin Seeds, toasted
2 tbsp Yupik Sliced Almonds

Dressing:

½ cup olive oil
¼ cup apple cider vinegar
2 tbsp nutritional yeast
1 tbsp maple syrup
1 tbsp Dijon mustard
Salt & pepper to taste

Method:

Pressure cook the barley with water and salt for 18 minutes. Rinse and drain well.
In a jar, combine all dressing ingredients, seal it tightly, and give it a good shake.
In a small bowl, lightly toss the chopped kale with a drizzle of olive oil and a pinch of salt.
In a shallow salad bowl, combine the barley and kale.
Using a mandolin or sharp knife, thinly slice the beets.Arrange the beet slices, avocado, pomegranate seeds, chopped herbs, pumpkin seeds, and almonds over the salad.
Drizzle the dressing over the top just before serving.

Tip: This salad not only brings a pop of colour to your table, but it’s also packed with vital nutrients to keep you energized throughout the day.

3. Energy Balls: A Grab-and-Go Snack

One of my pantry must-haves is a big batch of energy balls. These are perfect for busy mornings, after-school snacks, or a pick-me-up during a hectic day. Best of all, they require no food processor and are incredibly easy to make!

Ingredients:

1 cup Yupik’s Sunflower Seeds, shelled, roasted, and unsalted
1 cup Yupik’s Organic Natural Sunflower Seeds
1 cup Yupik’s Organic Rolled Oats
1 cup Yupik’s Organic Vegan Chocolate Chips (small size)
1 cup Yupik’s Sultana Raisins
1 cup Yupik’s Cranberries, apple juice infused
½ cup cocoa powder
2 cups Yupik’s Organic Peanut Butter
⅓ cup maple syrup
1 ½ cups Yupik’s Toasted Coconut (reserved for coating)

Method:

In a large bowl, combine all the dry ingredients except for the toasted coconut.
Pour in the wet ingredients (peanut butter and maple syrup) and stir until fully mixed—don’t be afraid to use your hands!
Roll the mixture into 1 ½ inch balls.
Roll and press each ball in the reserved toasted coconut.
Store in an airtight container in the refrigerator or freezer and enjoy these nutritious, delicious treats whenever you need a boost!

Tip: These energy balls are perfect for when you’re on the go or need a quick, protein-packed snack during long days.

4. Rosemary-Roasted Parsnip Fries with Creamy Tahini Dip

For a snack that’s both satisfying and nutritious, these rosemary-roasted parsnip fries paired with a homemade creamy tahini dip are a must-try.

Ingredients for Parsnip Fries:

2 lbs parsnips, peeled and sliced into fries
2 tbsp olive oil
2 tsp dried rosemary (minced) or 1 tbsp fresh rosemary
1 tsp salt

Ingredients for Dip:

½ cup tahini
2 tbsp olive oil
1 tbsp Dijon mustard
Juice of 2 lemons
Zest of 1 lemon
2 tsp maple syrup
1 clove garlic, minced (optional)
Water (to thin out the dip to your desired consistency)

Method:

Preheat your oven to 400°F (using convection) or 425°F if using a standard oven.
In a large bowl, toss the parsnips with olive oil, rosemary, and salt.
Arrange the seasoned parsnips in a single layer on two baking sheets.Bake for about 25 minutes, tossing halfway through, until the fries are crispy and lightly golden.
While the parsnips bake, prepare your dip by combining all dip ingredients in a bowl. Whisk until smooth, adding water gradually until you reach the desired creamy consistency.
Serve the hot parsnip fries with the dip on the side and enjoy a snack that’s full of nutrients and flavor.

Tip: These fries are a great way to switch up your snack routine while still keeping it wholesome. The dip adds a burst of tangy, nutty flavor, making every bite irresistible.

With Love Family Meals

This month is all about celebrating fresh, local ingredients and taking a mindful approach to family meals. Each recipe reflects my dedication to using seasonal produce and ethically sourced ingredients, ensuring that every dish is as nourishing as it is delicious. I hope these recipes inspire you to experiment in your kitchen and create meals that bring joy and connection to your family.

I’d love to see what you’re feeding your family! Share your favorite seasonal recipes with us in the comments below or tag me on Instagram at @WithLoveFromJamey using the hashtag #WithLoveFamilyMeals. For more meal prep tips and seasonal guides, subscribe to our newsletter and follow along on social media.

Thank you for joining me on this journey of thoughtful eating. Here’s to a month of vibrant meals and joyful moments around the dinner table. Enjoy every bite, and remember—every meal is made with love.

With love,

Jamey