Dessert Thursday March 29, 2018

Candied Orange Slices


Today we are useing oranges fro a dessert!

  1. Ingredients

    • 4 small oranges I used tangelos
    • 4 cups water
    • 2 cups granulated sugar plus more for coating


    1. Fill a large bowl with ice water and set aside.

    2. Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.

    3. In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

    4. Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.

    5. Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.

    6. Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.





Dessert Thursday March 8, 2018

Pan Fried Cinnamon Bananas


This week we have a quick dessert made with bananas.



  • 2 bananas Slightly Overripe
  • 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • oil spray


  1. Slice the bananas into rounds, approximately 1/3 inch thick.
  2. In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
  3. Spray a large skillet with nonstick oil spray. Warm over medium heat.
  4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top,
  5. Cook for about 2-3 minutes.

  6. Flip the rounds, sprinkle with the remaining cinnamon mixture

  7. Cook for 2-3 more minutes until the bananas are soft and warmed through.


This recipe is from:

Food Education Thursday February 22nd, 2018

How much education is out there on healthy eating, and how much of it is easy to access? The reality this should be a focus on our education, and what better place to start then in schools? Children should know how the food they eat effects them, and what are some healthy alternatives.

Children our the future, and they should be learning what is best for them. We owe it to them to do what we can to give them he best life possible, and this should be the goal of the government as well.

“Children who go to school without eating a nutritious breakfast are less likely to succeed in school, and face bullying, anxiety and depression, impacting their mental health.”


Canada national school food program

Imagine if we had a national school food program? if students were learning about more that effects them on a daily basis. Skills like math, writing, and reading are great of course, but they should also learn about their health, and how what they eat actually has an affect on them. access to healthy food at the schools should also be increased.

Children should be learning these necessary skills at school, because parents don’t always have the time. Simple steps like this can go a long way to helping improve the overall health in our children, and society as a whole.

“In Finland’s national food school program, children are fed a balanced, healthy meal every day while sitting around a table in a communal way, as a supervisor teaches them about nutrition, healthy eating and about table manners.”

We should be able to learn from other countries about what works, and what doesn’t. Not everything that works somewhere else might work here, but we can always use it as a starting point to find out what works best for us. The main thing is always improving how we do things. Here is an article on the the benefits, and all quotes in this post are from there.


Healthy Food Thursday February 15th 2018

  Healthy Eating

Food is an important aspect or our life. We need it for energy, and even just to live. How often do we find ourselves not really thinking about what we are putting into our bodies though. We live in a busy world where we always need to be going, some appointment to get to, getting to and from work, and even just getting some shopping done. It can be hard to find time to relax, let alone prepare a healthy meal.

The important think to remember is how much a healthy diet can help your through these busy days. You will have more energy, and just overall feel a lot better about yourself. Even simple things like grabbing an apple for a snack instead of a chocolate bar. Eating a healthier brand of cereal instead if something covered in sugar can go a long way to a better life.

No change is to small to start you down the path of healthy eating. Here at the Good Food Market we strive to give you easy accesses to these healthy alternatives, and provided advice, and recipes, to help you get started. It might not always be easy, but you deserve to have a healthy life style. Not because someone says you should, but because you want it. With the help of places like food by ward this can be made easier.

Food by Ward

Finding healthy food is not always easy, and it is very important to know where you can find it near you. Food by ward will help you find the nearest food bank to you. Community gardens that are in your areas, and where you can find farmer markets in the city.

They work at showing how complex it can be to to even find these resources, Help with building the tools, and skills you need to be a food leader. Work towards strengthening local, and city-wide food networks

You can find out more at

March 2015 Recipes


Jamie Oliver’s Tomato Soup


  • 2 Carrots
  • 2 Sticks of celery
  • 2 medium sized onions
  • 2 cloves of garlic
  • olive oil
  • 2 vegetable stock cube
  • 2 cans of diced tomatoes
  • 6 large tomatoes
  • 1 small bunch of fresh basil
  • salt
  • pepper


  1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
  2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Blend until smooth in a blender or with an immersion blender.

Spinach and Romaine Salad with Citrus and Honey Dressing


This recipe feeds 10. You can adjust the portions to suit you.


  • 2-3 heads of iceberg lettuce
  • 1 bunch of spinach
  • 1/2 bunch of green onions
  • Approximately 2-3 handfuls of snap peas
  • 2 large carrots
  • 2 lemons
  • 2 limes
  • 1/4 cup of honey
  • salt and pepper


  1. Wash all vegetables in cold water
  2. Tear up lettuce and spinach into bite sized pieces and mix together in a bowl
  3. Shred carrots, finely chop green onions and toss in with the greens.

Directions for dressing:

  1. Roll lemons and limes to soften and make easier to juice
  2. Juice two lemons and two limes into a measuring cup
  3. Add approximately 1/4 cup of honey and approximately 1/2 cup of oil and stir
  4. Add salt and more honey to taste.

 Grilled Vegetable Wraps With White Beans and Feta Cheese



  • 1 head of garlic
  • 2 packages cherry tomatoes
  • 1 bag of whole carrots
  • 1-2 Cans of beans (any type).
  • Olive oil
  • salt and pepper
  • 1 package of flour tortillas

*For our burritos we used a peach chutney made by the GBC culinary students. Feel free to get creative with yours and add a dressing or spread on the inside!


  1. Begin by roasting the garlic. Cut off the top of the head of garlic and drizzle to top with olive oil and season with salt and pepper. Wrap in tinfoil and bake for 20-25 minutes at 350c.
  2. Wash and peel carrots. Cut them into long thin strips.
  3. When finished, put all the carrot sticks in a bowl and season with olive oil, salt and pepper. Bake in oven for 20-25 minutes or until the carrots are soft but not mushy.
  4. Satay beans in a pan with salt and pepper until hot.
  5. Spread beans on a baking sheet and bake in the oven for 20-25 minutes. This is to dry out the beans a bit.
  6. Cut cherry tomatoes in half and place in a bowl. Season with salt and pepper and set aside.
  7. Heat tortillas until soft in a pan or flat top.
  8. Spread ingredients evenly inside. Roll. Cut each wrap in half and serve.

Carrot Cake Mix Made by the GFM 


For dessert we made a carrot cake from a mix made (from scratch) by one of the placement students running the Good Food Market. She is working on creating easy mixes that customers can purchase at the weekly market. They will be available in the next few weeks. Stay tuned!


Quick ‘n’ Easy Pickles

Prices on our regular English cucumbers have gone up a bit in price lately – so we’ve brought back field cucumbers! These cucumbers have a bit of a thicker flesh which makes some people not as fond of them – but trust us, they’re just as good and when prepared as below, can bring you quite a different but refreshingly tangy taste. Yep, you guessed it, we’re talking about pickles!

In addition to picking up a few pickles, we’d suggest throwing some garlic cloves into the mix for some… garlic-y goodness. Mm-mm-mm…



Better Late Than Never: Our May Supper Club Recipes!

SOUP: Deceptively Simple Gazpacho

By Kendra PeloJoaquin at



  • 6 -8 tomatoes, chopped (Roma or plum are best Don’t lose the juice!)
  • 1/2 large white onion, chopped finely (red is a nice alternative)
  • 1/2 large white onion, chopped in 1/4 inch chunks
  • 2 small cucumbers or 1 large cucumber, chopped
  • salt (preferably sea salt)
  • fresh ground black pepper
  • virgin olive oil
  • 1 lemon, juice of
  • chopped basil or cilantro (preferably fresh)
  • 2 cloves garlic (or a tablespoon of diced garlic from a jar)


  1. Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
  2. Add the vegetables, then the seasonings.
  3. I start with a little and add more after I’ve mixed it all up.
  4. Use the “chop” or”grate” function until the gazpacho is soupy but still has some good sized chunks.
  5. Taste and then add more salt, pepper, oil or basil to your preference.
  6. I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesan cheese on the side, and some good crostini or bread.


SALAD: Avocado and Cucumber Salad

By Emma Braz at



  • 175g baby salad leaves
  • 2 medium avocados, chopped
  • 4 green onions, thinly sliced
  • 2 cucumbers, halved, thinly sliced
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Salt


  1. Combine salad leaves, avocado, onion and cucumber in a bowl.
  2. Place lemon juice and olive oil in a screw-top jar and shake. Season with salt to taste and drizzle on top of salad.


MAIN ATTRACTION: Stuffed Tomatoes

By Sunny Anderson at



  • 2 vine-ripened tomatoes
  • Salt
  • 1/2 cup bread crumbs
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh basil leaves
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil


  1. Preheat oven to 400 degrees F.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.
  4. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.
  5. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.


DESSERT: Rhubarb crumble

By Felicity Rooney at




  • 10 stalks of rhubarb, rinsed and chopped
  • 75g caster sugar

Crumble Topping:

  • 125g cold unsalted butter, chopped
    175g plain flour
  • 50g brown sugar
  • 25g raisins


  1. Preheat oven to 170°C degrees.
  2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
  3. Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins.
  4. Sprinkle the crumble mixture on top and bake for 15 minutes. Serve warm with custard.

Healthy Creamy Avocado Cilantro Lime Dressing

Summer has us dreaming of fresh salads, but sometimes you can feel like your salad game is in a rut. While a trusty olive oil/balsamic/Dijon dressing never fails, sometimes you need something new to shake things up.

Enter this recipe from GimmeDelicious.

Like the blog post title tells you, it’s a combo of avocado, cilantro, and lime, and – oh boy – it is the  perfect combination of avocado, cilantro, and lime. I made this this past winter and I swear it felt like a blast of refreshing summer.

You’re probably drooling right about now (I definitely am) so without further ado, here’s the recipe:


  • 1 avocado
  • 1 clove garlic
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup low-cost sour cream or Greek yogurt
  • 1 tbsp fresh lime juice (or lemon juice or white vinegar)
  • 3 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • water


  1. Place all ingredients in a food processor or blender
  2. Process until smooth, stopping to scrape down the sides a few times
  3. Thin the dressing out with about 1/3 cup of water (give or take, adjust to your preference)
  4. You’re done! If you have leftovers, keep them in an airtight container for up to 1-2 weeks.

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Serves: 1 cup

Original author: Layla, GimmeDelicious

Jamie Oliver’s Basic Basil Pesto



  • ½ clove garlic, chopped
  • sea salt
  • freshly ground black pepper
  • 3 good handfuls fresh basil, leaves picked and chopped
  • 1 handful pine nuts, very lightly toasted
  • 1 good handful Parmesan cheese, freshly grated
  • extra virgin olive oil
  • 1 small squeeze lemon juice, optional


  1. Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove.
  2. Add the pine nuts to the mixture and pound again.
  3. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
  4. Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again.
  5. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Photo and recipe courtesy of

Wilted Chard With Shallots And Vinegar

This week we have Swiss chard and shallots and garlic, so this recipe is worth bookmarking. Everything else is for the most part are pantry staples. This recipe from Bon Appétit will walk you through how to make this easy sautéed dish – with only six ingredients.


Photo by Peden + Munk


[Serves 4]

  • 1 bunch Swiss chard, ribs and stems separated from leaves
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 2 garlic cloves, grated
  • Kosher salt
  • 2 teaspoons Sherry vinegar or red wine vinegar


  • Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).
  • Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
  • Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
  • Mix in vinegar; taste and season with more salt if needed.

And that’s it! Post in the comments your experience making this dish and how many stars you’d rate it out of 5.

Original recipe by Jeremy Fox.