The South Arm Multicultural Community Kitchen resumes it’s regular programming in September. We meet twice a month on Wednesday.

The first recipe shared in the kitchen was a Red Radishes Salad. The red radishes add spiciness to the salad.

Ingredients

• 8 radishes, thinly sliced
• 2 apples, cored and diced
• 1/2 seedless cucumber, diced
• 2 teaspoons sugar
• 1 lemon, juiced
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill or 2 teaspoons dried ones
• salt and pepper to taste

Source: South Arm Community Kitchen

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The South Arm Community Kitchen made a French Potato and Green Bean Salad for the main course.

Ingredients

• 2 pounds medium potatoes, diced
• 1 pound small French beans, or small romano or wax beans
• 4 large eggs
• 1 tablespoon thinly sliced green onion (or chives)
• 2 tablespoons roughly chopped parsley
• 2 tablespoons roughly chopped basil
• 1 bay leaf
• l large sprig of thyme
• 3 garlic cloves, minced
• 1 tablespoon anchovy paste (or chopped anchovy)
• 1 tablespoon chopped capers
• 2 teaspoons Dijon mustard
• 4 tablespoons wine vinegar
• 1/3 cup extra virgin olive oil
• salt and pepper to taste
• 6 to 8 anchovy fillets, optional, for garnish

Source: this recipe is adapted from NYTimes Cooking

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The South Arm Community Kitchen met at Gilmore Park Church again one more time for the summer.

We started off with an Asian Apple Slaw recipe. This recipe is a good source of potassium and Vitamin C. The mint makes it so refreshing.

Ingredients

• 2 apples, julienne
• 1 medium size jicama, peeled and julienne
• 3 to 4 green onions, thinly sliced
• 3 to 4 sprigs of mint, use leaves only, tear in pieces
• juice from a lemon
• rice vinegar to taste
• fish sauce to taste
• sugar to taste
• salt to taste

Jicama can be eaten raw or cooked. It is high in dietary fiber, low in saturated fat, cholesterol and sodium.

Source: South Arm Community Kitchen

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For the summer months, the South Arm Community Kitchen only have one kitchen in July and another in August. The kitchen has to be conducted in the Gilmore Park Church due the the kitchen in the South Arm Community Center is being used for summer programs.

Minoo shared a few vegetarian recipes in the month of July. She received a lot of vegetables donated by the Richmond Sharing Farm for the use in community kitchens. For this particular kitchen, the donated vegetables included Swiss Chard, Zucchini and Turnips.

The Richmond Sharing Farm grows food to feed Richmond families in need. The harvest goes to community meals and Richmond Food Bank for distribution. This non-profit organization is operated by volunteers. You can find out more about the Richmond Sharing Farm in their website: www.sharingfarm.ca.

We started off with a salad made with some of the turnips donated from the Sharing Farm.

Ingredients

• 1 to 2 bunches small salad turnips and/or radishes, peel and dice
• 1 carrot, peel and cut into matchsticks
• 1 sweet-tart apple (like Gala, Fuji or Honey Crisp), unpeeled and cut into thin wedges
• 4 cups of mixed salad greens of your choice, optional
• 1/4 cup diced dried apricot
• 1/4 cup craisins
• 1/4 cup shelled slivered pistachio (can be substituted with toasted pecans or walnuts)

Dressing

• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon balsamic reduction
• 1/2 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste

P/S: Minoo bought the pistachio from Persia on Main St., Vancouver

Source: South Arm Community Kitchen

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The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.

The arugula adds a peppery flavour to the salad.

Ingredients

• 1 pound fresh Spinach plus Arugula
• 1/3 cup sunflower seeds
• 1 can Mandarin oranges, drained
• 1/4 red onion, minced

Dressing

• 1/4 cup cider vinegar
• 3 tablespoons olive oil
• 3 tablespoons water
• 1 tablespoon sugar
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove, minced

Minoo also shared a general make your own salad dressing recipes as below.

Source: South Arm Community Kitchen

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I had the opportunity to return to the South Arm Multicultural Community Kitchen led by Minoo on their last meeting in December. The opportunity came when I introduced a new friend to the community kitchen.

Minoo prepared three recipes for this kitchen. The first recipe is a Carrot Salad.

Ingredients

• 4 carrots, peeled and shredded
• 1 apple – peeled, cored and shredded
• 1 tablespoon lime juice
• 2 tablespoons honey
• 1/4 cup blanched slivered or slice almonds
• salt and pepper to taste
• finely chopped Italian parsley, optional
• 1 or 2 sticks of celery, finely chopped, optional

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