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

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

Source: South Arm Community Kitchen

Serves 4

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Michelle has a mission to use up some cream cheese in stock. She prepared this Cream Cheese and Greek Yogurt Fruit Dip as dessert for the South Arm Cooking Club for Seniors.

This Cream Cheese and Greek Yogurt Fruit Dip is Michelle’s family favourite. Her kids will eat the double amount of fruit whenever this dip is served. The dip tastes like caramel and it’s very creamy.

Greek yogurt or strained yogurt is much higher in protein than regular yogurt. It adds nutrition to recipes that usually call for cream, sour cream or plain yogurt. If you usually use sour cream, try mixing together half sour cream and half low fat Greek yogurt for more protein and calcium.

Based on PC choice brand product; plain yogurt has 8 grams of protein per 175g serving while Greek yogurt can have 18 grams of protein per 175g serving.

More protein keeps you feeling fuller longer.

Ingredients

• 1 package cream cheese (light or regular), softened
• 1 cup Greek yogurt (low fat or regular)
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• assorted cut fruit

Source: via Michelle

Serve: 10 to 12

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