Hurray For Arayes...

 

Hurray for Arayes 🥙!!! 

Arayes is a popular street food in Lebanon that is basically kafta meat (I use lean ground beef) stuffed inside pita bread and then grilled, pan-fried or oven baked. What’s great about arayes is that they’re so versatile. You can eat it as a lunch or dinner or entertain with as I did over Father's Day weekend with family! Packed with flavour-  garlic, grated onions, parsley, cumin, ground coriander, smoked paprika, all spice and kashmiri chili it is wonderfully aromatic and delicious with every crispy bite! It was perfect dipped in garlicky tzatziki I made on the side for the chicken shish kebabs.

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g lean ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- a simple rendition could be chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice. 

Served at our summer family gathering as part of a mixed spread

This has been my go-to to pack for my kids lunches and they love it! I pack lettuce, sliced tomatoes and onions on the side for DIY or open the cooked arayes to top 🇱🇧💓 #betterthantakeout 

Full Recipe:

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice. 

Japanese Rice Sandwich Onigirazu...

Hearty onigirazu sandwiches cause I got inspired on a youtube vid last night and I have the ingredients on hand 🍙! And did I say how much I ❤ onigiliiii, especially squeezing these plushies? #inspiration

Instead of stuffed Japanese rice balls (onigiri) then wrapped with nori, make it easier and textural with a layered onigirazu sandwich. These ones are sushi rice bottoms and tops with flaked tuna & mayo, shredded cucumbers and lettuce in between, placed onto a nori sheet and corners fold up to form a firm parcel. Saran wrap keeps the sandwiches in place. Can be refrigerated for up to one day. Cut in half when ready to serve.

Love me 'em Japanese kewpie mayo for creaminess. 

Cute comfort lunch on a snowy day in 🌨... Oishiiiii 🇯🇵😋😋😋!

Tuna and mayo is a popular combo!

Portable perfect for the lunchbox and picnics in the future, I have my eyes set on another filling combo- runny fried egg and SPAM 😁🍳🍙! The skies the limit... #funeats

Wet your sharp knife to make slicing a cinch.

Sooo Tasty 😋✌!

You my colourful friend... will be next 👀❤!

SPAM and fried egg
Photo Credit: Youtube- Delicious Day

 

Better Burgers From The Global Kitchen Community...

WHO is the Global Kitchen Community Burger Meester?

Photo Credits: From top left clockwise- Chef Damien, Lindsey Shifley,
Thomas Stahlmann, BestRecipeBox.com, Lara Butteriss and Jaroslav Guzanic 

Reunited with fellow ambassadors from the voluntary global foundation Food Revolution which I was a proud member of for four years- check here for more. This time around, our much smaller motivated group came together to create a Global Kitchen Community comprising of chefs, nutritionists, and real food & health enthusiasts on a mission to help our local communities get affordable, accessible, delicious and family-friendly meals on their tables 🥘🍲🥣🥗.

We dish out recipe challenges to inspire cooking together, sharing and drawing on each other's specialties and strengths to adapt our collective resources to our community outreach goals 💟.

Global Connection.
Local Execution.
Food For Everyone!

Thank you Chef Damien from the Netherlands who has been tirelessly working to feed the homeless for bringing us together again 🥰. 

Our first group challenge: better burger!

I got the idea of a messy beef burger thinking back of salisbury steaks in mushrooms gravy I made months ago that easily goes from skillet to a bun (for a saucy Salisbury Steak Burger) and serve with your favourite toppings. The sad fact is that I haven't a chance to make it again in burger form with my head and heart entrenched in my recent home things. Alas, my home sold but I am past the July end submission deadline. In exchange of lateness, I will share our talented group's burger efforts. Be prepared to have your taste buds transported below. I chose the best on-line photo with credit to showcase my idea.

To meet the participation criteria, I have simplified my recent Savoury Mushroom Salisbury Steaks post to make it more affordable with less ingredients priced accordingly to my local lower-end grocery store. The key to the savoury flavour boost is a part pkg. of onion soup mix in the burger and gravy.

Savoury Mushroom Salisbury Steaks

For 6, priced per portion at $2.33 Cdn or 1.48 euros

Savoury Mushroom Salisbury Steak Burgers

Makes 6 Patties

For the patties:

1-1/2 lb. lean ground beef

1 egg

2 cloves garlic, minced
1 medium onion, finely chopped

1/4 package (40 g) of onion soup mix

Salt and ground black pepper

1/2 cup dry bread crumbs

For the sauce:

1 lb. mushroom, sliced

1 package of gravy mix powder or a can of prepared gravy, brown or mushroom flavour

1 Tbsp. onion soup mix

Add in to taste: Dijon mustard and/or ketchup

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook meat patties four minutes each side or until nicely brown. Remove patties aside. Drain excess oil. In the same skillet, sauté mushrooms for a few minutes then stir in gravy powder (add water according to pkg. instructions) or prepared gravy and stir. Add 1 Tbsp. onion soup mix and ketchup and Dijon mustard if desired to preferred taste.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Serve salisbury steak and mushroom gravy on a burger or kaiser bun with your fave toppings.

Photo Credit: BestRecipeBox.com

Here is a handful of our group's burger submissions that is surecto whet appetites!

From top left clockwise: Chef Damien's hearty Santorini Adani Burger is dressed with creamy feta yogurt and topped with roasted red peppers, black olives and dill inspired by his favourite travel destination Greece and love of Greek Food.

Lindsey Shifley from Illinois, U.S. created this burger with her special sauce, gruyere cheese garnished with beautiful purple basil.

Special Sauce:
2 Tbsp Mayo
1.5 tsp mustard 
1.5 tsp ketchup
1 tsp basil paste 
1 tsp garlic paste
1 tsp banana pepper juice
Salt & pepper to taste

Thomas Stahlmann from Germany created his Balkan burger with layers and layers of flavour. From his seasoned meat patties to marinated salad mix, crunchy coleslaw and kajmac-creme and luti sauce (spicy chili sauce with onion cubes).

My versatile comfort Savoury Mushrooms Salisbury Steak Burger with photo credit to BestRecipeBox.com.

Lara Butteriss from London showcases her Hamburger di Nonna inspired by her grandma's meatball recipe with a twist- adding boiled potato to the meat mixture and topping with rocket and Dolcelatte cheese on a brioche bun.

Jaroslav Guzanic in Miami, US created his Parmigiana-Style burger inspired by the fond summer memories of his trips to Italy. Oregano and rosemary spices grace his burgers along with olive tapenade, homemade marinara sauce, eggplant, cheese and fresh basil pesto.

In addition, a big deal actually... Chef Damien has been working hard to create and has finished his Magnificent Mince cookbook with 120 fully tested 'simple' recipes (with ground meats), all costed using Aldi/ LidL catalogue (a popular economical grocery store in Europe and US) with minimal equipment needed.

The goal of the book is very much in line with the mission of our Global Kitchen Community 'To empower people to eat better' with fully costed, simple recipes, with ingredients from a budget supermarket and the book is absolutely free and open sourced. Grab the fabulous pdf e-cookbook on DamienChef.com.

A great example of his affordable delish creation is Moroccan Meatball Shakshouka.

Strong Southeast Asian Cuisines Cooking Series...

What a great few weeks of teaching my favourite Southeast Asian dishes at my TDSB cooking programs with both newcomer parents and seniors. From Filipino to Thai to Vietnamese, these popular delicious fare are sure to whet and stir up the appetite at your family or entertaining table. The run down of the deliciousness starts here!

Ahhh.... Filipino palabok-- noodles smothered in shrimp gravy topped with cooked shrimp, pork, boiled eggs, crushed chicharon fried pork rind, fish flakes, green onions, and fried garlic.  Hearty, noodles soft and slightly sticky, saucy and flavours seafoody and comfy under a bevy of textural chicharon, onions, and garlic... mmmm! There are many versions and presentation-- thin or thick clear noodles, noodles cooked in the sauce, or ladled over top like gravy, ground pork in the sauce, or cooked pork pieces and served on top, sliced eggs or wedged eggs, fish flakes sprinkled or not, addition of other seafoods... and the list goes on. So happy to share this with the seniors and they absolutely adored it!

Palabok and Mango Salad

Mangoes not so green (for its tartness) but still complementary in this refreshing tropical salad. And a perfect side to serve with palabok.

Green Mango Salad (adapted from I Am A Filipino)
Serves 4 to 6

¼ cup lemon juice (about 2 lemons)
¼ cup lime juice (about 3 limes)
2 to 3 Tbsp. bagoong alamang (fermented seasoned shrimp paste)
1 Tbsp. Dijon mustard
1 Tbsp. white sugarcane vinegar
1-1/2 cups olive oil
2 medium to large green mangoes, coarsely chopped
1 cup cherry tomatoes, halved
1/3 cup coarsely chopped peeled jicama
1 shallot, thinly sliced
1 green onion, green part only, thinly sliced
Salt (if needed) and ground white pepper, to taste

In a small bowl, whisk together the ingredients up to vinegar until thoroughly combined. Whisk in slowly the olive oil until blended. Set aside.

Combine mangoes, tomatoes, jicama, shallot and green onions. Drizzle the vinaigrette over the salad to taste. Add salt if needed, then season with white pepper.

Leftover vinaigrette can be kept sealed in the refrigerator up to a week.

*************************

Thai night out with my dear sis... Hanging with @estheticiantracy for some scrump Thai- pad see ew with shrimps for me, yellow coconut curry shrimps and rice for her, and a dose of spicy larb chicken wings and fried soft shell crab to share! Always nice to spend a little rare face time away from our busy work and fam schedules- she's got three kung fu boyz too! Thanks for treating ah mui 😘

At BKK Thai Kitchen in North York

Thai Spicy Coconut Curry Pumpkin Soup with Cilantro Lemon Pesto 🎃🥣...

It was a South-East Asian soup and sandwich kind of cooking session with Seniors one day- Thai pumpkin soup and Vietnamese banh mi lemongrass pork chop sammies (below). And more of this soup with newcomer moms the next...

The mellow pumpkin off-sets the richness of coconut milk and the gentle blessing of spicy Thai curry paste making the soup really delightful to sip and savour. The key to taking this soup from good to scrump is the cilantro lemon garlic pesto swirled on top. It truly elevates the taste to another dimension- one with tang and bite! Such delightful flavours to warm the soul!

Thai Spicy Coconut Curry Pumpkin Soup with Cilantro Lemon Pesto

At Fraser Mustard's Parent Engagement Culinary Program

Prepared twice the week of Halloween-- showcases what to do with leftover pumpkin #nowaste.

Thai on the go... with an authentic pad Thai recipe cooked by the head chef to the Royal family in Thailand 😯💥.

As part of my friend chef Sang Kim's pilgrimage around our six to find the best and truest pad Thai, he ventured to get the dibs on the real deal all the way to its motherland where he learned directly from the distinguished Headmaster chef Wandee Na-Songkhla to the Thailand's Royal family. As aired on @yourmorning, Sang says 🚫 to ketchup and yes to tamarind juice, palm sugar and fish sauce for the signature brown tangy sweet sauce! Other intricacies- baby dried shrimps, and sweet pickled radish! Served with a spicy side of morning glory (ong choy) tossed with Thai chilies, garlic and ground bean sauce, we were all in Thai paradise baby!!! He returned and headed the restaurant consulting for Markham's Lanna Cuisine.

What a beautiful pad Thai ready spread!

Palm sugar can be found in different formats. I like these pucks.

If you don't have green or yellow chives, substitute with green onions.

Perfect Pad Thai (by Chef Sang Kim)
Serves 2

3 Tbsp. fish sauce
3 Tbsp. palm sugar
3 Tbsp. tamarind juice
140 g dried thin flat rice noodles, soaked for 30 minutes
1/4 cup oil, divided
1/4 cup fried bean curd tofu, diced
2 garlic cloves, chopped
1 shallot, chopped
2 Tbsp. sweet pickled radish, chopped
1 to 2 Tbsp. dried tiny shrimps
8 shrimps, peeled and deveined
1 egg, beaten
1 cup bean sprouts
1/4 cup green onions or chives, sliced into 2”

Garnishes: Sliced lime, bean sprouts, banana blossom, roasted peanuts, chopped, slivered green onions, sambal oelek, chili sauce.

For Tamarind Juice: Boil shelled tamarind in 3/4 cup water for five minutes and run through sieve, or purchase tamarind juice concentrate and adjust according to taste.

In a pot, heat fish sauce, palm sugar and tamarind juice until boiling for about two minutes. Remove from heat.

Heat three Tbsp. oil in a skillet/wok. Fry bean curd, then add dried shrimps and fry until slightly crisp. Add garlic, shallot, sweet pickled radish and stir until fragrant. Add shrimps and stir until cooked. Add noodles and seasoning sauce mixture. Stir fry for one minute. Add the beaten egg. Swirl around and let cook. Toss slightly with noodle mixture.

Add half portion of bean sprouts and green onions and toss well. Serve with the garnishes at the table.

Authentic Pad Thai served to the Thai Royal Family!

Served with hot-fire morning glory (or ong choy aka water spinach), a popular stir-fried green vegetable side is so super easy, and absolutely fragrantly delicious wok-tossed with ground bean sauce, garlic and spicy chopped chilies 🔥!

Hot-Fire Morning Glory

Southeast Asia is a snacker's paradise, and the one country that holds dear to my heart when it comes to food and family is Vietnam. My husband's from Sóc Trăng, a province in the Mekong Delta in Southern Vietnam. We were lucky to go visit his family in 2004, and during the trip we were exposed to a frenzy of exotic foods. Other than the amazing and elaborate meals we had at the family table with all his extended relatives, the best eating experiences were had by hitting the streets.

Vietnamese banh mi lemongrass pork chop sammies and its fixin's.

Colonial rule has left its mark on Vietnamese cuisine with mini French baguettes sold widely on street corners- modified by bakeries in the region to a light, white baguette-roll with a crispy crust, and filled into sub sandwiches as a hearty lunch or snack. And we all know how delicious, cheap and cheerful these Vietnamese (banh mi) sandwiches are with its contrasting colours, taste and textures. Fillings range from Vietnamese pâté to ham, cooked sausages and grilled meats, alone or in combination, and includes cucumbers, pickled daikon and carrot shreds, fresh herbs and chilies. Instead of prepared meats, and for a different spin on the ubiquitous pâté and ham filling, make your own homemade version with thin pork chops, adding fish sauce and lemongrass, and grilled in coconut oil for full-on Southeast flavours. Check this post for making the crunchy sweet and sour radish and carrot pickles from scratch.

DIY is always the best! Customize to your heart's content!

Constructed Banh Mi

Finishing the Southeast Asian cuisines series strong in my seniors' Asian Cooking program with North Vietnam's beloved fish noodle dish- Pan-Fried Fish with Turmeric and Dill (Chả Cá) 🐟🍜.

There is actually an entire street named after it in Hanoi, riddled with restaurants serving only this specialty fare- one that originated 130 years ago by the local Doan family who served it to troops during French colonial rule. This rich aromatic traditional dish combines turmeric, garlic, galangal, shrimp paste and fish sauce to marinate the fish, that is then seared with lots of dill and green onions, served over a bed of thin rice noodles. Seasoned fish sauce, bean sprouts, herbs, sliced chilies and crunchy peanuts adds texture and more pow to a super flavourful dish. The seniors absolutely loved it- so healthy and fresh 💕!

We did not have a blender or mortal & pestle for the paste. We minced the ingredients instead.

Pan-Fried Fish with Turmeric and Dill (Chả Cá)

Sweet ending with Vietnam's fruits, it was the first for many to taste and discover rambutan, yellow pithaya (dragon fruit's cousin) and the King of Fruits durian 🤗. Durian wasn't pleasant for some but so happy they tried it- which is what my cooking classes are mostly about- exploring new ingredients and flavours together.

Enjoy my friends!

For more, check out my previous posts with a consecutive series on Southeast Asian Street Foods.

Ramadan and Healthy Eating...

Ramadan Mubarak 🙏 to all my Muslim friends celebrating Ramadan, starting Sunday, May 5th for one month!

I was honoured to get a day of learning last week at my Parents Engagement Cooking Class over at Fraser Mustard's community kitchen with moms mainly from Sri Lanka and Pakistan, sharing Ramadan traditions, stories and foods they serve with their families to break their since-sunrise 🌅 fast at sunset 🌇.

I learned about the five pillars of Islam (and within this Ramadan, a spiritual and sacred month). 

First and foremost, you must first recognize you are Muslim. 

Five brief prayers are conducted each day starting from sunrise to sunset to midnight. It is done with intention and silent meditation, kneeling and bowing with the forehead touching the ground. This grounding is significant in which you acknowledge one God, and one only. The month of Ramadan is that in which was revealed the Quran; a guidance for mankind, with the criterion (of right and wrong). And whosoever of you is present, let him fast the month, and whosoever of you is sick or on a journey, a number of other days. Allah desires for you ease; He desires not hardship for you; and that you should complete the period, and that you should magnify Allah for having guided you, and that perhaps you may be thankful (this description I give credit to my friend Asma living in Pakistan).

Muslims also engage in increased charity during Ramadan. A general 2.5% of their yearly income is donated for charitable causes if families are able. This creates a cycle of help to the community for those in need- the poor, the widowed.

The practice during Ramadan is fasting from dawn to sunset- no sipping water or eating. The pre-dawn meal before the fast is called the suhur, while the meal at sunset that breaks the fast is the iftar. Pregnant women and children are exempt. It is a month to practice increased self-discipline. Where physical energy are low, good will and spirits are high. To break the fast, one or three dates are eaten with three sips of water, and then the evening meal begins.

The Kaaba, which Muslims believe was built by Abraham and his son Ismail as a monotheistic house of worship, is considered Islam's most sacred site located in Saudi Arabia. Believers around the world face the Kaaba during their five daily prayers. The holy Zamzam water (historical significance), literally meaning "stop flowing" started as a small spring in the bare dry dessert in Mecca, Saudi Arabia, when it miraculously appeared while Ismail's mother was frantically searching for food to ease her crying son's hunger. It kept flowing since... I had the incredible opportunity to sip some holy water from that well- imported in bottles. Thank you mom Athira for sharing 💧💦.

At the end of Ramadan, the next day is celebrated, called Eid, where Muslims wear new clothes and go for meal outings with family and friends. Then you would wish Eid Mubarak! I Learned So Much- Thank you lovely ladies, especially Shazna for articulating with such passion and love on this important holy month of fasting!

If you know your collegue, friend or neighbour is celebrating Ramadan, say to them "mashallah" which means "that good things has happened under God's will." It is the ultimate heart-felt wish and blessing! 💕 May we all give and receive kindness, compassion and understanding here and around the world! 🙏

Parents brought in homemade foods that were healthy, flavourful and delicious! We had a morning feast of spicy green chili chicken soup with oats, tuna and sweet corn sammies, bhajia- a potato and onion fritter with a spicy cilantro dip, flaked mackeral buns, spicy chicken kothu roti, chicken kebab (sauteed in tomatoes and onions) and loaded mini chicken buns. To finish off, countering the spiciness, a refreshingly cool mango lassi yogurt drink. 

What a wonderful way to exchange cultural identity and traditions through a heart-felt meal together! 

I want to use this post to also share the incredible efforts of my joint partners TDSB Newcomer Services and Michael Garron Hospital in bringing the Healthy Together initiative to the Thorncliffe Community. Our aim is to empower these parents to share our learnings forward by leading similar group sessions with other members, families and friends in their communities. To bring on real positive change and influence, it takes a village...

With community builder Ashima and TDSB facilitator Sofie.

Healthy Snacks and Dips Session courtesy of me...

Roasted Chickpeas, Tuna Avocado Salad, White Bean Dip with Oven-Toasted Pitas and Edamole.

Crispy Roasted Chickpeas
Makes 2 cups

1 cup dried chick peas, soaked overnight covered in water 2-inches over (will double)
1 Tbsp. olive oil
1/2 tsp. sea salt
1 tsp. seasonings of choice (chili powder, dried thyme leaves, paprika, curry)

Preheat oven to 350 F and set out a bare baking sheet.

Drain chickpeas well. Spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.

Bake for a total of 45-50 minutes or until golden brown and dry/crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.

Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.

White Bean Garlic Dip with Pita

1 (425 g) can cannellini beans (aka white kidney beans), drained and rinsed
2 cloves garlic
2 Tbsp. fresh lemon juice
1/3 cup olive oil, plus ¼ cup
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 tsp. dried oregano

Preheat the oven to 400 F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in colour. Serve the pita toasts warm alongside the bean puree.

Simple Avocado Tuna Salad
Makes 4 to 6 servings

2 cans flaked or chunk tuna, well drained
3 to 4 medium-sized ripe avocados, cut into chunks
1 medium cucumber, diced
1/4 medium red onion, sliced and diced
lemon wedge
EVOO
sea/kosher salt and freshly ground black pepper

Toss tuna, avocado, cucumber and onions together in a large bowl. Splash with lemon juice, drizzle well with EVOO and season with salt and pepper. Toss again and serve.

To Jazz it Up: top with cilantro, hot sauce or pickled jalapeno peppers.

If your family likes guacamole, try this twist with edamame beans chocked full of nutrients and punctuated with Asian flavours like fish sauce, soy sauce and sambal oelek.

Asian Edamole served with sesame rice crackers.

Mom Athira explaining that tuna avocado can be served in mini sweet pepper boats.

How fun and yum for the kids!

Healthy Snacks and Food Session courtesy of parents...

Parents brought in foods that represents what they prepare for their families at various meals of the day. They each presented their dish describing the flavours and the components making it a healthy choice. From top left clockwise: Herbs and Cheese Egg Frittatas with an insert of ketchup, Black Beans and Corn Quinoa Salad, Mixed Fruit and Yogurt Parfaits with chia seeds and crunchy corn flakes, and Egg Salad Sandwiches (crustless) to show the pretty mashed carrot or beets infused for extra nutrients! Well Done everyone- the food spread was colourful and delicious!

Mom presenting idli, a popular South Asian breakfast savoury rice cake with shredded veggies served with a complimenting spicy shredded coconut chutney. The light spongy texture of idlis were elevated with the zing of the piquant sauce. 

A beautiful satisfying South Asian spread of healthy deliciousness (and a chewy raisin oatmeal cookie for good measure).

Sharing and caring is what our community kitchen is all about!

Excerpt: Did you know you can experience Ramadan hosted iftars in nine cities across Canada? Prospective guests and hosts sign up through Mariam Shirazi's website- ramadan.fyi and Shirazi connects them. (Arabic: إفطار‎‎ ʾifṭār 'breaking of the fast') is an evening meal when Muslims end their daily Ramadan fast at sunset. Started three years ago, Shirazi says, "People come in not knowing about what Ramadan is or not knowing what Muslims are like because they've never had a chance to ask questions. It's a really cool way for people to come in and understand a little bit of our culture, and have a good time and enjoy a celebration with us."

It's a two way learning, and you really get to know someone over conversations about not only cultural and faith values but core family values breaking bread in a stranger's house. I am so lucky I get to cook with the Thorncliffe parents in our community kitchen and share talks, modern and traditional food together on a regular basis. You build relationships and connect on a much deeper human level. Mashallah! 💕