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.


Snap Pea Citrus Shrimp Salad (with Romaine Hearts)


Sweet and crunchy snap peas are combined with Shrimp, Cucumbers, Oranges and Romaine Lettuce in this healthy and quick to prepare salad.




  • 4 Cups Sugar Snap Peas
  • 3 Medium Sized Oranges
  • 2 Ibs Shrimp, cooked with the tails off
  • 1 Small English Cucumber
  • 3 Tbsp Mint, fresh
  • 1 Tbsp Tarragon
  • 3 Romaine Hearts


  • 1/2 Cup Olive Oil
  • 1/4 Cup White Wine Vinegar
  • 2 Tsp Dijon Mustard
  • Salt/ Pepper to taste


Using a zester or a vegetable peeler, zest one of the oranges, Chop the zest very finely and place in a large bowl, Whisk dressing ingredients together. Set aside in refrigerator to chill.

Using a sharp knife, remove the rest of the peel from the orange, and all the peel from the remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, snap peas, cucumber, mint, and tarragon ingredients with chilled dressing. Gently toss to taste.

Cut ends off of the romaine hearts. Separate leaves from the hearts and wash well with cold water, pat dry with paper towels.

To serve, arrange romaine leaves on plates. Divide salad evenly among plates. Serve Immediately.



Arugula Salad with Wonderful Sweet Scarlets, Red Grapefruit & Goat Cheese




  • 4 Cups (1 L) Arugula
  • 4 Cups (1 L) Spinach
  • 1 Small Red Onion , Sliced
  • Segments of 2 Wonderful Sweet Scarletts  Red Grapefruit
  • 3 Tbsp (45 mL) Extra Virgin Oil
  • 2 Tbsp (30 mL) Fresh Wonderful Sweet Scarletts Red Grapefruit Juice
  • 1 Tbsp (1 5mL) Champagne Vinegar
  • 1 TSP (1 mL) Sea Salt
  • 1 TSP (1 mL) Ground Black Pepper
  • 4 oz (115 g) Goat Cheese
  • 3 Tbsp (45 mL) Toasted Walnuts


Preparation Time = 15 Minutes

Combine the Arugula, Spinach , Onion and Grapefruit segments in a medium sized serving bowl.

In a small dish, whisk together the Olive Oil, Red Grapefruit Juice, Champagne Vinegar, Salt  and Pepper. Pour this dressing over the salad and toss until it is well coated.

Top the salad with the crumbled Goat Cheese and the Walnuts before serving

Easy Eggplant Parmesan



  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cups panko bread crumbs (Japanese style bread crumbs. Can be purchased at most grocery stores )
  • 2 tablespoons olive oil
  • 1 (25-ounce) jar pasta sauce (any variety)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese


  1. Preheat oven with a baking sheet inside to 375°F.
  2. Coat eggplant slices with beaten egg, then bread with panko crumbs.
  3. Spread oil on baking sheet and place eggplant slices on it in a single layer.
  4. Bake 15 minutes, flip and bake another 10 minutes.
  5. Increase oven temperature to 475°F.
  6. In an 8×10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese.
  7. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Fruit of the Week: Eggplant pt. 1




-Eggplant, also known as aubergine is a species of nightshade (a family of plants that includes potatoes and tomatoes)grown for its edible fruit.

-Different varieties of the plant produce fruit of different size, shape, and colour, but they are typically purple.

-A much wider range of shapes, sizes and colours is grown in India and elsewhere in Asia.

-Eggplant can be grown year round in warmer climates. In temperate ones like this, it is best to sprout them indoors and move them outside when all frost has passed.

Selection and Storage:


-Various eggplant varieties may be used interchangeably in most recipes.

-Smaller eggplants have fewer seeds and thinner skin. When cooked they taste slightly sweeter and contain less seeds.

-Choose eggplants with smooth, shiny skin, heavy for their size, and that have no blemishes, bruises or brown spots.

-Wrinkled, loose skin is an indication of age, and the fruit will be more bitter.

-When selecting an eggplant press your finger lightly against the skin. If it leaves a light imprint, it is ripe. If it is too soft, or wrinkled it is too old and will taste bitter.

-Eggplant can last between 5-7 days in the fridge.

-If purchased in a plastic bag, remove the fruit and wrap it in a paper towel.

Preparation and Serving:


-The flesh of the fruit is smooth, like a tomato Inside there are numerous seeds that are soft and edible. The skin of the fruit is also edible however, larger varieties of eggplant may have tougher skin. This can be peeled before or after cooking, depending on the dish.

-A raw eggplant will have a bitter taste, but it becomes tender when cooked and develops a rich, complex flavour.

-Due to its texture, eggplant is often used as a meat substitute in vegan and vegetarian cooking.