3 recipes perfect for any Spring occasion

Whether you’re prepping for Easter dinner or a Sunday brunch, home economist and cookbook author Emily Richards shared three delicious Spring recipes perfect for any occasion.

Roasted Tomato Soup with Goat Cheese Dumplings
Sweet grape tomatoes are perfect to roast and create a simple soup for during the week or to serve to guests for a special meal. Delicate goat cheese dumplings give a unique and tasty twist to the soup. Serves 6.
2 pints grape tomatoes
4 cloves garlic
2 tbsp (30 mL) extra virgin olive oil
1/4 cup (60 mL) chopped fresh Italian parsley
1 tsp (5 mL) chopped fresh rosemary or 1/2 tsp/2 mL
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) vegetable broth
1 small log (140 g) goat cheese
1 large egg
3 tbsp (45 mL) seasoned breadcrumbs
In a bowl, combine tomatoes, garlic, oil, 2 tbsp (30 mL) of the parsley, rosemary, and a pinch each of the salt and pepper.  Spread onto a parchment paper lined baking sheet and roast in a 400°F (200°C) oven for about 25 minutes or until golden and soft.
Scrape into a blender or food processor and puree until smooth.  Place in a saucepan and add broth. Bring to a gentle boil and let simmer for 10 minutes or until flavours develop.
Meanwhile, in a bowl stir together goat cheese, egg, breadcrumbs and remaining parsley. Using a small teaspoon, drop dough by teaspoonfuls (5 mL) into soup and stir for 5 minutes.
Tip: You can make the dumplings while the soup is simmering then stir them all in gently to cook through.
Soup can be made up to 2 days ahead or frozen for up to 2 weeks.

Sriracha Egg Salad Sandwiches
We love a twist on a simple classic. The egg filling gets a little crunch from the celery and flavor kick with one of our favorite ingredients – Sriracha!
Serves 4.
1/3 cup (75 mL) mayonnaise
1 tbsp (15 mL) Sriracha
1 tsp (5 mL) grainy mustard
1 tsp (5 mL) cider vinegar
1/2 tsp (2 mL) each salt and pepper
8 large hard-cooked eggs, peeled and coarsely chopped
3 celery stalks, finely diced
2 green onions, finely chopped
3 tbsp chopped fresh cilantro
8 slices toasted bread
In a medium bowl, combine mayonnaise, Sriracha, mustard, vinegar, salt and pepper; stir to combine. Add eggs, celery, green onions and cilantro, gently stir to combine.
Spoon onto bread to make sandwiches.
Tip: filling can be made ahead, covered and refrigerated for up to 3 days.

Quinoa Salad with Veggies
With a nutty flavour and texture this salad is packed with produce and a snappy vinaigrette. Serves 12.
2 cups (500 mL) quinoa
4 cups (1 L) vegetable broth
2 cups (500 mL) sugar snap peas or 1 cup (250 mL) frozen peas, thawed
2 vine ripened tomatoes, chopped
1 cucumber, peeled and chopped
1/3 cup (75 mL) chopped fresh parsley
Lemon Vinaigrette:
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) basil pesto
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) salt
Pinch pepper
2 tbsp (30 mL) chopped fresh mint or parsley
Place quinoa in a large nonstick skillet over medium high heat. Toast, stirring frequently for about 6 minutes or until fragrant and beginning to hear quinoa pop. Add broth and bring to boil. Cover and reduce heat to low; simmer for about 15 minutes or until liquid is absorbed. Remove from heat and add sugar snap peas, return cover and let stand 5 minutes. Using fork, fluff quinoa into large bowl. Let cool slightly.
Add grape tomatoes, cucumber and parsley.
Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, vinegar, pesto, mustard, salt and pepper. Pour over salad and add mint; stir to combine.