Swiss Chard Pesto

For the last kitchen held at the Gilmore Park Church before the summer break, we made a couple of dishes with Swiss chard. The Richmond Sharing Farm shared some of their produce to the community kitchens especially during the abundant harvest in the summer.

The community kitchen made a Swiss Chard Pesto which is good to go with a tomato based pasta or just used as a dip like we do.

Ingredients

  • olive oil
  • 3 cloves of garlic, minced
  • 1 bunch Swiss chard, stems removed (about 6 cups)
  • 1 cup chopped walnuts
  • 250g cream cheese
  • 1 bunch of basil leaves
  • salt and pepper to taste

Source: Gilmore Park Church Community Kitchen

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Vegan Artichoke Dip

The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.

In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.

Ingredients

  • 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
  • 1 can (15 ounce) white kidney beans
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice (we used the juice of a whole lemon)
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • salt or to taste
  • black pepper to taste
  • crackers, raw veggies or fresh toasted bread, for serving

Source: South Arm Community Kitchen

Yield: 6 servings

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Swiss Chard Tzatziki (Yogurt Dip)

The South Arm Community Kitchen served the Zucchini Feta Fritters with Swiss Chard Tzatziki.

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Ingredients

  • 1 cup finely chopped Swiss Chard leaves (ribs removed)
  • 2 garlic cloves, minced
  • 1/4 teaspoons salt
  • 1 cup plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • a dash of cayenne and cumin

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Source: South Arm Community Kitchen

Serves 4

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Mexican theme: Guacamole

Minoo shared a Mexican theme menu for the South Arm Community Kitchen. The Mexican theme was inspired by one of the participant who would like to learn how to use avocado.

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Ingredients

  • 1 to 2 jalapeno, finely minced
  • 1/2 onion, finely chopped
  • 3 to 4 avocados (mashed)
  • a bunch of cilantro, chopped, optional
  • 1 to 2 cloves of garlic, finely minced, optional
  • 1 to 2 lemon, juiced
  • salt to taste

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Source: South Arm Community Kitchen

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Yogurt Dip

We served the Moussaka with a Yogurt Dip at the South Arm Multicultural Community Kitchen.

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The yogurt dip is good with any meat dish.

Ingredients

  • 1 to 1 1/2 cups plain or Greek yogurt
  • half a cucumber, grated or finely chopped
  • 3 green onions, chopped
  • 2 cloves garlic, finely minced
  • a few sprigs of cilantro, chopped
  • salt and pepper to taste

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Instructions

  • Combine all ingredients in a bowl. Stir to combine. Refrigerate until ready to serve.

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Feta and Roasted Red Pepper Dip with Pita Chips

Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.

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These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.

Ingredients

  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 8 ounces crumbled feta cheese (about 1 1/2 cups)
  • 1 bag of whole wheat pita bread

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Source: this recipe is adapted from chow.com

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Swiss Chard Pesto

Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.

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Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.

Ingredients

  • Olive oil (1/2 cup plus more)
  • 3 cloves of garlic, roughly chopped
  • 1 bunch Swiss chard (about 2 cups chopped leaves)
  • 1 cup walnuts
  • 2 ounces feta cheese
  • 1 bunch of basil leaves, wash, remove leaves and pat dry
  • salt and pepper to taste

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Source: Minoo

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Creamy Spinach Dip

The second dip that Minoo prepared in the South Arm Community Kitchen is a Creamy Spinach Dip.

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This Creamy Spinach Dip is made with fresh spinach unlike the one that I made with frozen chopped spinach which has a coarser texture . You can serve this dip with pita chips or crunchy vegetables or spread it on a sandwich.

Ingredients

  • 1 small shallot, peeled and roughly chopped
  • 1 x 5-ounce can water chestnuts, rinsed
  • 1/2 cup cream cheese
  • 1/2 cup cottage cheese
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 6 ounces baby spinach
  • 3 tablespoons chopped fresh chives

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Source: via Minoo

Tips: try to drain the excess liquid from the yogurt so that the dip is less liquidy; You can strain the yogurt over cheesecloth overnight to get a thicker consistency. Greek yogurt will be a good substitute.

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Crab and Avocado Dip

Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.

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We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.

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The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.

Ingredients

  • 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
  • 1/4 cup sour cream
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives
  • salt and freshly ground black pepper
  • 15 ounces artificial crabmeat  (use fresh one if possible)
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced fresh basil
  • 1 whole jalapeno chili (finely chopped)

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Source: via Minoo

Tips: keep avocado in paper bag to speed up ripening

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