Cooking up somethin' somethin' good... I am talking about the Neighbourhood Table. Again. This summer. 🤗.
Excited for my summer 🌞 partnership with St.Philip's Lutheran Church to host our second Neighbourhood Table in conjunction with The Arab Community Centre of Toronto (ACCT). I will be cooking with kids (6 to 12) for 8 weeks, in preparations of serving a free healthy and delicious dinner to the registered families and guests. 👩🍳👨🍳🥗🍧. This year, our weekly themed multi-program will coincide with the Good Food Market (FoodShare) on location, and there's something fun for everyone. The neighbouring communities can come by and shop for a variety of fresh produce, kids learn to cook, parents learn about health and nutrition in our new workshop, and there are lots of amazing arts and crafts, science and outdoor activities have been planned. 🍓🥑🤸♀️🤸♂️.
.
With themes like Rainbow and Magic, Meals in Minutes and Luau Party, it promises to be yet another summer blast of fun, learning and recreation for the church, volunteers, program hosts and participants! For last summer's themes and the backstory of how The Neighbourhood Table came to be, check out my Post.
Just coming off Canada's Day weekend, we kicked everything off with a Canada's Day Picnic, indoors on July 4th for 40 people! On the menu: BBQ Chicken Breast Burgers, Mediterranean Grilled Vegetables, Corn on the Cob with Herb Butter, Vinaigrette Coleslaw and Summer Berry Fools. The entire event was a delicious success! A huge thank you to our team of volunteers for all their hard work, and to Raija and Sandy for sharing their photos used here.
**Press Release** Good Food Market & Neighbourhood Table Launches in Etobicoke!
TORONTO, June 28, 2019 -- Multicultural families in Central Etobicoke will have access to fresh, affordable produce --and opportunities to cook together and learn healthy recipes-- right here at St. Philip's Lutheran Church, starting July 4.
This year, we’re looking forward to blending two of our popular summer initiatives, The Good Food Market and The Neighbourhood Table, into one weekly on-site program at St. Philip’s.
"A key partner and community stakeholder for this project is the Arab Community Centre (ACCT), and we’re delighted to continue our collaboration this summer," said St. Philip's Lutheran Church Pastor Tuula Van Gaasbeek.
This project seeks to address issues of food security “in our immediate neighbourhood, particularly concerning access to fresh, affordable produce for families who are new to Canada," said St. Philip's Lutheran Church Learning and Engagement Coordinator Victoria Mlynko.
It's happening each Thursday for eight weeks, from July 4 until August 23.
The Good Food Market runs in partnership with Foodshare, and "aims to source and provide fresh, culturally relevant produce at affordable prices," said Mlynko. "We’re looking forward to experiencing the convenience and flexibility of having the market on church property this year." It was previously held at Capri Park.
The main kitchen program focuses on engaging children through experiential learning about healthy recipes, cooking skills and food literacy. "We’re excited to be adding new, mom-focused kitchen programming this year, too, centred on nutritional education and budget-conscious healthy food," said Mlynko. The success of this program relies on the skills and commitment of volunteers.
Looking fresh and awesome gang!
Dining room all decked out in our proud red and white!
I couldn't help but chuckle at one of the first things I saw walking into the kitchen again- my blue knife cover, the one I lost exactly a year ago. I think it knew I'll be back for it lol.
 |
| Only farm fresh carrots could look this lush! |
All the fresh produce washed and decked out waiting for their preparations.
Jerry, the King of The Grill for the Day! What a trooper in that sweltering heat... he was grilling marinated chicken breasts in BBQ sauce, and sliced eggplants, zucchinis and bell peppers basted in a garlic thyme oil, and flat breads.
The combined ingredients created a heavenly slight sweet and savoury aroma with garlic and hints of spices. Marinated overnight or even two days, the breasts cooked up super tender-moist and flavourful! Believe me when I say good-bye, good riddance to hard and dry chicken breasts...never ever again!
BBQ Marinated Chicken Breast Burgers
Serves 8
8 medium-sized chicken breasts
Marinade:
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1 tsp. dried or 1 Tbsp. fresh thyme
2 large garlic cloves, chopped
Juice of 1 lime
Large handful parsley, chopped about 4 Tbsp.
1 tsp. salt & ¼ tsp. ground black pepper
Stubbs Original BBQ Sauce (finishing brush-on sauce)
8 burger buns
Garnishes: lettuce, tomato, red onions, sliced pickles
Condiments: mayonnaise, BBQ sauce, hot sauce, mustard, ketchup
Marinate chicken with soy sauce, balsamic vinegar, olive oil, brown sugar, mustard, dried thyme, chopped garlic, lime juice, and salt/pepper in a large plastic bag or sealed tupperware. Refrigerate overnight best, flipping bag or tupperware over 1-2 times a day.
Preheat grill to medium-high heat. Shake off excess marinade before adding to grill. Grill chicken, flipping once, for 5 to 8 minutes on each side, or until chicken is cooked through, being careful not to overcook. Brush on with BBQ sauce and cook both sides one minute more. Remove from grill. Rest 5 mins. then serve hot.
 |
| We got 8 to 10 kids in the kitchen in timed intervals at several supervised stations. |
With my lovely pal Angie! I haven't cooked with this girl since our days at Kraft in the Kitchen (been a decade). She saw my instagram post, and living super close by, sure enough she had her hand up to volunteer. It was a hectic first session getting reacquainted with everything and getting my groove on, but WoW was she ever a reassurance for me. She steps into the kitchen for the first time and is instantly on top of it, working with the kids, the trickier parts of the menu recipes and keeping me in check. I can't thank you enough! 😘
The kids had so much fun slicing and dicing, especially mashing the fruit for the dessert.
We got two hours to cook for 40 while teaching kids at the same time! 😄
Meanwhile, our newly added parents-focused program with moms in attendance was led by Food and Cooking lecturer, Sandra Gavinchuk. Her first session focused on BBQ Food Safety. She says, "Everyone loves a picnic and everyone wants to enjoy the food. Just a few simple steps to avoid cross contamination and keeping foods cold is important to the success of your day out. But please don’t forget to leave the picnic area clean not just for the next group but to also remember that human food isn’t the best for our furry forest friends." At the end of the session, participants made a Canadian flag out of cherry tomatoes, halloom cheese, cauliflower pieces and the maple leaf from red bell pepper. The cherry tomatoes and halloom can be put on skewers and cooked on the BBQ as appetizers. Or a vinaigrette can be poured over the flag and eaten as a salad. Looks AmaZing Sandy. Great work!
 |
| An edible Canadian Flag- how cool! |
Outdoors, alongside The Good Food Market, guest Chef Erika demoed a double green guacamole blended with spinach (it was soo goood) served with tortilla chips, and made fresh mango sticks for guests to enjoy!
 |
| So colourful and delicious. What a lovely pop up station to have join us! |
Indoors, we got colourful sandals at the arts and crafts station!
The Canada's Day Picnic spread waiting to be devoured. But first a super quick photo!
And our first summer Neighbourhood Table dinner begins...
 |
| Our lovely Raija serving grilled flatbreads to be served with mint yogurt and hummus. |
The kids helped prepare the fresh toppers for burgers, and ingredients in the coleslaw.
Corn On The Cob With Herb Butter
Serves 6 to 8
2 sticks unsalted butter, room temperature
½ tsp. salt
1/2 Tbsp. finely chopped parsley
1 tsp. chopped thyme, removed from stems
1 tsp. finely chopped basil leaves
6 to 8 corn on the cobs
Paprika for garnish (optional)
Use a hand mixer to beat the butter and salt for a couple of minutes, or until fluffy. Add the herbs; stir to combine well. Transfer the herb butter onto a sheet of plastic wrap; roll up to form a cylinder shape. Twist both ends tight and refrigerate until cold and firm.
Preheat barbecue to high heat. Grill husked corn for 20 minutes or until tender. Cut a piece of cold butter and let it melt on the corn, slather it before eating. Sprinkle with paprika.
Vinaigrette salads keep longer and safer in the heat than mayonnaise.
Best for picnics and can double up as a crunchy burger topper!
Vinaigrette Coleslaw
Makes 12 servings (1/2 recipe to serve 6)
½ large green cabbage, finely shredded
½ large purple cabbage, finely shredded
1 large carrot, shredded or thinly peeled with a vegetable peeler
1 medium jicama, peeled, thinly sliced into matchsticks
1 colour bell pepper, thinly sliced
1/2 large red onion, thinly sliced
1/4 cup chopped fresh parsley (optional)
Dressing:
1-1/2 cups apple cider vinegar
4 Tbsp. honey
2 Tbsp. Dijon mustard
Salt and ground black pepper to taste
1/2 cup olive oil
Great Additions: For variety, include sliced radishes, fennel strips, shredded zucchini, sliced crisp apples or pears.
Mix all the ingredients in a large serving bowl.
Dissolve honey, mustard, salt and pepper in the vinegar. Incorporate well with olive oil. Serve over coleslaw and toss well. Store leftovers covered in the refrigerator for two days.
Grilled Mediterranean Vegetables
Serves 6 to 8
2 zucchinis, thinly sliced lengthwise (a mandolin works great)
2 eggplants, thinly sliced lengthwise
2 coloured bell peppers, sliced into 8 pieces
Olive oil
Salt and black pepper to taste
Garlic oil (1/4 cup olive oil, 2 chopped garlic cloves and ½ tsp. dried thyme or 1 tsp. fresh)
Prepared hummus
Mint yogurt sauce (1/2 cup Balkan-style yogurt, ½ tsp. salt and 1 Tbsp. chopped mint)
Flat breads or naan
Pickled Onions (sandwich topper):
Paprika for garnish (optional)
Use a hand mixer to beat the butter and salt for a couple of minutes, or until fluffy. Add the herbs; stir to combine well. Transfer the herb butter onto a sheet of plastic wrap; roll up to form a cylinder shape. Twist both ends tight and refrigerate until cold and firm.
Preheat barbecue to high heat. Grill husked corn for 20 minutes or until tender. Cut a piece of cold butter and let it melt on the corn, slather it before eating. Sprinkle with paprika.
 |
| The homemade herb butter and coleslaw got rave reviews! |
Vinaigrette salads keep longer and safer in the heat than mayonnaise.
Best for picnics and can double up as a crunchy burger topper!
Vinaigrette Coleslaw
Makes 12 servings (1/2 recipe to serve 6)
½ large green cabbage, finely shredded
½ large purple cabbage, finely shredded
1 large carrot, shredded or thinly peeled with a vegetable peeler
1 medium jicama, peeled, thinly sliced into matchsticks
1 colour bell pepper, thinly sliced
1/2 large red onion, thinly sliced
1/4 cup chopped fresh parsley (optional)
Dressing:
1-1/2 cups apple cider vinegar
4 Tbsp. honey
2 Tbsp. Dijon mustard
Salt and ground black pepper to taste
1/2 cup olive oil
Great Additions: For variety, include sliced radishes, fennel strips, shredded zucchini, sliced crisp apples or pears.
Mix all the ingredients in a large serving bowl.
Dissolve honey, mustard, salt and pepper in the vinegar. Incorporate well with olive oil. Serve over coleslaw and toss well. Store leftovers covered in the refrigerator for two days.
 |
| What a great mason jar for the pickled onions. |
Grilled Mediterranean Vegetables
Serves 6 to 8
2 zucchinis, thinly sliced lengthwise (a mandolin works great)
2 eggplants, thinly sliced lengthwise
2 coloured bell peppers, sliced into 8 pieces
Olive oil
Salt and black pepper to taste
Garlic oil (1/4 cup olive oil, 2 chopped garlic cloves and ½ tsp. dried thyme or 1 tsp. fresh)
Prepared hummus
Mint yogurt sauce (1/2 cup Balkan-style yogurt, ½ tsp. salt and 1 Tbsp. chopped mint)
Flat breads or naan
Pickled Onions (sandwich topper):
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. kosher salt
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a mason jar or bowl. Pour vinegar mixture over the onions and let sit at room temperature for at least one hour, but best after refrigerating at one day. Pickled onions will last for a few weeks stored in the refrigerator.
Season vegetables with olive oil, salt and pepper. Grill until cooked and nicely charred. Brush with garlic olive oil on both sides during the last minute of cooking. Serve grilled vegetables in flat breads or naan with hummus and/or mint yogurt sauce, or serve as a side.
Fools got their name because they are foolishly simple and quick to make- with strawberries and/or raspberries, fresh in season, frozen (thawed) when not layered with fresh whipped cream. It's a perfect not-too-sweet red and white delight for everyone to enjoy. Since our event was on July 4th, a couple of blueberries as a nod to our US neighbours!
Summer Berry Fools
Makes 8 individual servings
3 cups strawberries
1 cup raspberries
Icing sugar, optional
2 cups whipping cream
1/4 cup (4 Tbsp.) granulated sugar
1 tsp. of vanilla extract (optional)
garnish with more berries, crushed amaretto or meringue cookies or chocolate cookie sticks
Mash or purée berries (4 cups berries makes 2 cups crushed). Add a little icing or granulated sugar if the berry mix is not sweet and adjust to your taste.
Place mixer bowl and whisk in freezer for ½ hour. Pour whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about two mins- do not over beat. (2 cups yields 4 cups whipped).
You can present it in a number of ways: i) Pour crushed fruit over top of whipped cream and fold in leaving streaks. Spoon into individual clear bowls or cups; ii) Layer individual cups with whipped cream, crushed berries, more whipped cream then topped with crushed berries or as I'm doing iii) Using 3/4 purée layer bottom of cup, then next with 1/4 purée mixed in 3/4 of the whipped cream and finished with remaining whipped topping.
Serve with whole or sliced berries on top, crushed cookies or chocolate cookie sticks.
Extending our thanks that evening, and inviting everyone back for our following sessions.
1/2 cup apple cider vinegar
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. kosher salt
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a mason jar or bowl. Pour vinegar mixture over the onions and let sit at room temperature for at least one hour, but best after refrigerating at one day. Pickled onions will last for a few weeks stored in the refrigerator.
Season vegetables with olive oil, salt and pepper. Grill until cooked and nicely charred. Brush with garlic olive oil on both sides during the last minute of cooking. Serve grilled vegetables in flat breads or naan with hummus and/or mint yogurt sauce, or serve as a side.
Last but not least, dessert....
Fools got their name because they are foolishly simple and quick to make- with strawberries and/or raspberries, fresh in season, frozen (thawed) when not layered with fresh whipped cream. It's a perfect not-too-sweet red and white delight for everyone to enjoy. Since our event was on July 4th, a couple of blueberries as a nod to our US neighbours!
Summer Berry Fools
Makes 8 individual servings
3 cups strawberries
1 cup raspberries
Icing sugar, optional
2 cups whipping cream
1/4 cup (4 Tbsp.) granulated sugar
1 tsp. of vanilla extract (optional)
garnish with more berries, crushed amaretto or meringue cookies or chocolate cookie sticks
Mash or purée berries (4 cups berries makes 2 cups crushed). Add a little icing or granulated sugar if the berry mix is not sweet and adjust to your taste.
Place mixer bowl and whisk in freezer for ½ hour. Pour whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about two mins- do not over beat. (2 cups yields 4 cups whipped).
You can present it in a number of ways: i) Pour crushed fruit over top of whipped cream and fold in leaving streaks. Spoon into individual clear bowls or cups; ii) Layer individual cups with whipped cream, crushed berries, more whipped cream then topped with crushed berries or as I'm doing iii) Using 3/4 purée layer bottom of cup, then next with 1/4 purée mixed in 3/4 of the whipped cream and finished with remaining whipped topping.
Serve with whole or sliced berries on top, crushed cookies or chocolate cookie sticks.
 |
| Can't wipe the bright wide smiles off their faces 😁 |
Extending our thanks that evening, and inviting everyone back for our following sessions.
Come back in a week to my blog and see what we're doing at our next-- Herbs 🌿
 |
| With Anna, Community Outreach Developer and Victoria, Program Coordinator. |
- This is our fourth year running the Good Food Market.
- The Neighbourhood Table began in 2018 and averaged 40 guests (a mix of children and adults).
- Some produce left from the Good Food Market is given away to Neighbourhood Table participants. Other remaining produce goes to local food banks.
- The church is one of approximately 45 Good Food Markets in Metro Toronto.
- FoodShare delivers about 250,000 lbs of fresh vegetables and fruit per year to these markets. Their mission is to make fresh produce accessible in neighbourhoods where availability is limited
- They order according to weekly availability and match the needs of our neighbourhood.
- A typical weekly offering has a variety of 30 to 40 different fruits and vegetables.
- Popular items include cultural favourites such as plantains and eddoes.
