Satisfying Pesto and Pasta Recipes (2024)

Happy New Year!

If you’re on a journey to embrace a healthier lifestyle this year or simply looking to elevate your daily meals, we’ve got you covered. Say goodbye to bland salads and embrace culinary delight that nourishes your body from the inside out. If you were a fan of our ’76 Sips Cafe To-Go Meals, you’ll definitely enjoy these recipes!

Pesto Pasta Salad

Did you know that pesto has many health benefits? An essential part of the Mediterranean and Blue Zone diets, ingredients in pesto are linked with a lower risk of many chronic health conditions, including heart disease, diabetes, cancer, and Alzheimer’s disease!

Ingredients: (Makes abut 6 Servings)

Kamut, Brown Rice, or Quinoa Pasta

2 Containers of Basil Pesto (We love Sunflower Kitchen’s No-Nuts-Added Pesto)

1 Carton of Organic Chopped Cherry Tomatoes

1 Block of Sheep’s Milk Feta Cheese (Or Preferred Alternative)

2 Cups of Vegan Mayo (We love Chosen Food’s Avocado Oil Mayo)

Salt and Pepper to taste

Directions:

1. In a large bowl mix cooked pasta, pesto, and vegan mayo – carefully to not tear the pasta

2. Chop tomatoes into quarters

3. Chop feta into small pieces

4. Mix all together and season with salt and pepper to taste

5. Let cool and enjoy!

Creamy Potato Salad

When consumed in moderation, potatoes are a great source of fibre, potassium, Vitamin C, Vitamin B6 – all of which support heart health. If you’re looking for a filling, wholesome lunch option – try this recipe!

Ingredients: (Makes 8 Servings)

2 lbs Baby Yellow potatoes or potatoes of choice

1.5 Cups of Vegan Mayo

Directions

1. Place potatoes in a large pot and cover with water. Place the pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer.

2. Cook until potatoes are slightly fork tender and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.

3. While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.

4. When potatoes are cool enough to handle, cut into quarters. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.

5. Place in the fridge until completely cool – at least 1 hour. Serve and Enjoy!

All ingredients are available at Jo Anne’s Place – See our store hourshere.

Made this recipe?Tag us on Instagram @joannesplace – We’d love to share your creation!

< Older Post Newer Post >

Celebrating Women in Wellness: International Women's Day 2024

By April Allen • 29 Feb, 2024

Who run the world? Girls! March is Women's History Month, and March 8th is International Women’s Day. What better time than this to lift up the women around us! Because of the entrepreneurial courage of our founder Jo Anne & the continued efforts of our now owners & team (which is over 80% women), we have been serving Peterborough & The Kawarthas for over 45 years! We are thankful not only for the amazing women in our team, but for the meaningful connections we have made with so many inspiring women in our community. It is important to us to continue fostering an environment where women feel safe, supported & inspired. We are excited to look to the future and continue to evolve to meet the needs of our community.

Gluten Free Easter Sugar Cookies

By April Allen • 27 Feb, 2024

Folks who are gluten-free should not have to miss out on the joy of Easter baking! These sugar cookies can be easily made with what you already have on hand and delicious enough to please gluten-free and non gluten-free eaters alike! INGREDIENTS COOKIES: 3/4 cup of salted butter, softened to room temperature but not melted (vegan substitute can be used) 1-1/2 cups sugar 2 large eggs 1-1/2 teaspoons of vanilla extract 2-3/4 cups gluten-free flour blend with binder (such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour) 3/4 teaspoons of baking powder A heaping 1/4 teaspoon of salt FROSTING: 1/2 cup softened vegan butter OR 1 can of coconut cream or milk 1/4 tsp of vanilla extract 1-2 cups of powdered sugar 1 splash of preferred milk 1 packet of natural food colouring OR BERRY GLAZE: 1 cup berries fresh or frozen (you can use one kind or a medley) 1½ cups powdered sugar, sifted 1 teaspoon of vanilla paste or extract 1-4 tablespoons of water, cream, milk, or citrus juice Water or citrus juice will produce a deeper colour, while cream will produce a lighter pastel glaze!

Sourdough Bread Recipe

By Jonathan Tessier • 22 Feb, 2024

Baking Bread

TikTok Wellness Mocktails and Why They Work

By April Allen • 20 Feb, 2024

Wellness Mocktails are trending on TikTok...

10 Ways to Practice Self-Love

By Jonathan Tessier • 13 Feb, 2024

February can be a tough month for many... that's why it's important to learn to love yourself.

Valentine's Day Gift Ideas!

By April Allen • 02 Feb, 2024

Struggling to find unique Valentine's Day gifts?

Family Day Activities

By April Allen • 30 Jan, 2024

Our guide to keeping the whole family active this Family Day! SUSTAINABLE ACTIVITIES Do you often find yourself wishing that crafts were a little more eco-friendly? We know the feeling. Which is why we highly recommend making sustainable bird feeders this Family Day! All you need is some bird seed and materials that you likely already have around the house. Follow our instructions below to make the best winter snack for your local birdies.

Raspberry Cream Delight Smoothie

By Jo Anne's Place Staff • 26 Jan, 2024

This smoothie is more like a breakfast dessert! We’re especially big fans of the coconut whipped cream. Give it a try this Valentine’s Day!

Hearty Vegetarian Soup