Charitable meals

Annette Hamm and chef Shawn McCarty of the Mortar and Pestle; Morning Live, May 6, 2014

Food banks typically struggle during the summer months, but a group of 15 of Canada’s leading chefs have joined together to help. Chef Shawn McCarty of the Mortar and Pestle is here to share a charitable meal idea.

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Catelli® Healthy Harvest® Raspberry Salad
Chef Shawn McCarty, Mortar & Pestle, Hamilton

Prep time: 15 min
Cook time: 12 – 15 min
Servings: 4

1 pkg (375 g) Catelli® Healthy Harvest® Spaghetti
1 (250 g) yellow pepper
Half (250 g) an English cucumber
1 cup (200 g) walnuts
2/3 cup (200 g) feta cheese
1 pint (114 g) raspberries

1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) balsamic vinegar
4 tbsp (60 ml) olive oil
1 pint (114 g) raspberries

Garnish: Try fresh herbs such as basil, oregano or thyme, sprinkled on top for garnish.

Step 1: Bring a large pot of water with salt to a boil. Add the Catelli® Healthy Harvest® Spaghetti, stirring until the water returns to a boil. Keep the water simmering until pasta is al dente (about 12 minutes). Strain and rinse lightly to cool.
Step 2: In a large bowl, combine Dijon mustard (or your favourite mustard) with the vinegar. Stir to combine, then add the oil and mix vigorously to combine. Add 1 pint of raspberries and, using a fork, mash the raspberries into the sauce.
Step 3: Combine the vinaigrette with the pasta and toss to coat.
Step 4: Chop the pepper and cucumber into small bite size pieces and toss. Add salt and pepper to taste.
Step 5: Add the walnuts, feta cheese and remaining pint of raspberries over top of the dressed pasta.

Tip: “Season to taste” means more than salt and pepper – try vinegars and sweeteners (honey) to balance and develop flavours.