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.

Watermelon Basil Salad


  • 1 cup watermelon
  • 1 cup kale (cut into ribbons/slaw-style)
  • 1/2 pint cherry tomatoes
  • 5 leaves basil
  • 1/4 onion
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt & pepper


  • Wash kale, tomatoes, and basil under cold water – this keeps them crisp and fresh!
  • Julienne the kale [click here for a quick video on how to do this]
  • Cut cherry tomatoes in half
  • Cut watermelon into cubes
  • Julienne the basil
  • Slice the onion
  • Combine the balsamic vinegar, olive oil, and salt and pepper – adjust to your preferred taste
  • Toss all the ingredients together – voila!


This recipe is brought to you by PeerConnect’s chef peer coaches. Come out to the market for free samples of a new recipe each Thursday!

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.

Fruit of the Week: Lemon pt. 3

Selection and Storage:

– When selecting lemons, choose those that are firm, plump and feel heavier
– Avoid selecting lemons that feel soft and spongy, and those that have bruised soft spots on the skin
– Store the lemon in a plastic or paper bag inside the fridge and it should keep for 1-2 weeks
– Lemons sealed in plastic ziploc bags and stored in the fridge can keep for even longer
– Lemons can also be stored outside of the fridge if you intend to use them between 2-5 days after purchasing them

Preparation and Serving:
– Wash lemons in cold water before using, particularly if you are using the skins for zest
– Lemons can be sliced in order to be used as garnish
– Otherwise the lemon can be cut in half in order to squeeze for juice, either by hand or with small juicer
– The skin can also be used for zest, and lemon can be zest by using a hand-held peeler or grater
– But when zesting a lemon make sure not to cut into the underlying white skin beneath the yellow as this part is very bitter.
– Lemons can be used for many different purposes including: in salads, soups, on pasta, meat, on vegetables that have been baked, steamed or raw, rice, for lemonade and much more!









Parmesan Lemon Zucchini
Makes 4 servings

– 3 tablespoons butter
– 2 cloves garlic, minced
– 4 zucchinis, thinly sliced to 1/2-inch thick rounds
– 1/2 teaspoon dried thyme
– Zest of 1 lemon
– Salt and black pepper, to taste
– 1/4 cup grated Parmesan
– 2 tablespoons lemon juice, or more, to taste

1. Melt butter in a large frying pan or skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
2. Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
3. Serve immediately, sprinkled with Parmesan and lemon juice.

Note: Ingredients for today’s recipe can be found at the St. James campus Good Food Market (200 King Street East, main lobby every Thursday 11:45 am – 3:00 pm)! Lemon ($0.40 each or 3 for $1.00), Garlic ($0.50), Zucchini ($0.50)

(Recipe adapted from