For the main meal, Michelle prepared an Open Faced Chia Bread with Avocado Feta Spread.
The Avocado Feta Spread is not only good as a sandwich spread but it will make a good dip too.
Michelle got the recipe from Cobs Bakery.
It is so generous of Cobs Bakery to donate the Chia Bread, some Chia shots and some $5 gift cards for the attendees of the South Arm Older Adults Cooking Club.
- Chia is a flowering herb, that is related to the mint family.
- It is grown for its seeds, which is high in Omega 3′s, fiber and protein
- Raw chia seeds can be put into smoothies,m oatmeal or yogurt
- Soak in almond, soy or coconut milk for a tapioca-like gel
- Chia bread
- 2 large ripe avocados
- 2 teaspoons lemon juice
- 1 cup crumbled feta
- salt and pepper
- 1 cup spinach leaves
- Roasted red pepper
- thinly sliced cucumber
Source: Cobs Bakery
Besides all the sandwiches posted earlier, the teenager volunteers also assembled some Ham and Cheese Croissant for the food concession at the South Arm Christmas Craft Fair. Here is the recipe for 30.
The above photo was taken by Stella.
30 croissants, sliced in half horizontally
3 pounds thinly sliced ham
1 1/2 pounds sliced Swiss cheese
1/2 cup mayonnaise
1/4 cup Dijon mustard
Mix together mayonnaise and mustard in a small bowl.
Spread a thin layer of mustard mixture on the inside halves of each croissant, and layer with a slice or two of ham and a slice or two of cheese and a lettuce.
Wrap each croissant in plastic wrap and refrigerate until ready to serve.
Stella was pleased to announce that the fund raising was a successful one and raised $800 for the Richmond Food Bank. A sincere thank you for all who volunteered.
Minoo also prepared some Baba Gha-Hummus for making Baba Gha-Hummus Sandwiches for the South Arm Christmas Craft Fair fund raising. Minoo was given a lot of ready made hummus and all she did was to roast some eggplant to make Baba Gha-Hummus. If you’ll like to make Baba Gha-Hummus from scratch, here is the recipe.
Baba Gha-Hummus Sandwiches is a sandwich with middle eastern twist. It is not a common sandwich that you’ll find in the store.
While the fillings of the sandwiches were prepared by volunteers from the South Arm Community Kitchen, the assembly of the sandwiches was done by another group of participants from the South Arm Cooking Club for Seniors and also 4 teenagers volunteers on the morning of the craft fair. This team was led by Phil. Thank you all who volunteer.
- 2 tubs hummus
- 1 large eggplant, roasted
- salt and pepper to taste
- 1 cucumber, sliced
- 60 sliced whole wheat bread
Source: Minoo; makes 30 sandwiches
The South Arm Community Kitchen volunteers also prepared an Egg Salad fillings for Egg Salad Sandwiches which was very popular in last year’s fund raising at the South Arm Christmas Fair.
We used ciabatta bread to make this Egg Salad Sandwiches instead of regular sliced bread.
- 6 peeled hard-boiled eggs, chilled
- 1/3 cup mayonnaise
- 1 teaspoon curry powder
- salt and pepper to taste
- 1 stick of celery, finely chopped
- 1 green onion, finely chopped
- 6 lettuce leaves
- 12 slices of whole wheat bread or 6 ciabatta bread, sliced in half
Please note that the garlic should not be in this picture.
Source: unknown; Makes 6 sandwiches
The South Arm Christmas Fair fund raising also made some sandwiches for the food concession at the fair. The fillings of the sandwiches were prepared a day before the fair.
Another group of volunteers from the South Arm Community Kitchen participated in the preparation of the fillings. Thank you for all who volunteered.
One of the sandwiches that we made is Faux Smoked Salmon Sandwiches. It is made with canned salmon instead of smoked salmon but we flavoured the salmon with smoked paprika to gives it the smoky flavour. Use canned salmon with bones for much higher calcium content.
- 1/2 cup cream cheese, softened (4 oz or half a block)
- 1 x 7oz can salmon, drained
- 1 tablespoon lemon juice
- 1 tablespoon grated onion
- 1/2 teaspoon smoked paprika/pimenton (or use a scant 1/4 teaspoon liquid smoke)
- 1/4 teaspoon salt
- 1/2 teaspoon dried dill or 1 teaspoon fresh dill, optional
- 1/4 teaspoon garlic powder, optional
- 8 slices whole wheat bread
- 4 lettuce leaves, or 12 thin cucumber slices