Garlic stem is in season. It is 99cents for a bunch.
We cooked this Stir Fried Pork Belly with Garlic Stem as a side dish to go with steamed rice.
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I love this dish called Ants Climbing Tree. So, Ben made it for me one day.
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Source: The woks of Life
I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.
Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.
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The South Arm Multicultural Community Kitchen made a side dish of Stacked Potato Gratin.
Minoo shared this recipe of Stacked Potato Gratin just in time for Thanksgiving as we met the week before Thanksgiving.
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Source: South Arm Community Kitchen
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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Source: South Arm Community Kitchen
The South Arm Women Community Kitchen serves a side dish of Garlic Parmesan Roasted Broccoli with the Beef Stew with Noodles.
These roasted broccoli flowerets come together with just few minutes of preparation time. It’s the perfect and easiest side dish to any meal.
Broccoli Health Benefits from Medical News Today
Broccoli contains high level of fiber (both soluble and insoluble) and is a rich source of vitamin C.
In fact, just a 100 gram serving of broccoli will provide you with more than 150% of your recommended daily intake of vitamin C, which in large doses can potentially shorten the duration of the common cold.
Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients.
Phyto-nutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers, according to the USDA’s Agricultural Research Service.
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Source: This recipe is from http://damndelicious.net/
Marianne served the Roasted Tilapia with a side dish of Fried Banana Plantain at the South Arm Multicultural Community Kitchen.
These Fried Banana Plantain has the texture that is similar to fried yuka.
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Source: Marianne
Marianne, thank you for sharing in the South Arm Multicultural Community Kitchen.
The South Arm Older Adults Cooking Club goal is to introduce economic and healthy recipes to its participants. Here is another healthy recipe with quinoa which some of the participants like to learn more about its usage.
Pronounced as “”keen-wah”, this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavour or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein. — from epicurious.com
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P/S: missing from the ingredients photo are chives and Parmesan.
The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.
This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.
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Source: this recipe is adapted from Waitrose Recipe Cards
P/S: Michelle confirmed that the amount of ingredients for the filings for this recipe has to be doubled
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.
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.
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Source: Minoo