Burnaby Community Kitchens

  Salad with canned salmon                               serves 4 This is perfect for a light lunch or dinner. Paired here with crunchy vegetables and tossed in a mouth watering avocado ranch dressing, it is completely irresistible. If you don’t want to make the dressing, it would be good with a light dressing of olive oil and lemon juice. Ingredients For the salad 1 tin salmon (415 grams) 3 cups cos/romaine lettuce (½ head - approximately 120 grams) 2 cups carrots, grated (2 medium, approximately 200 grams) 2 cups celery, diced (4 stalks, approximately 300 grams) ¼ cup soft fresh herbs (we used dill, parsley and chives) 1 medium avocado (approximately 200 grams) Salt and pepper   For the avocado ranch dressing 2 medium avocados (ripe) ½ cup yogurt ¼ cup lemon juice (juice from 1 lemon) 1 tbsps Dijon mustard 2 cloves garlic minced 2 tbsps fresh parsley leaves chopped 1 tablespoon fresh chives/green onions, chopped 1 tablespoon fresh dill, cho

 

  Easy Savoury Strata            serves 4 Ingredients 6 large eggs 1 ½ cup milk (fresh or evaporated milk) ½ cup cream (or milk) Salt and pepper to taste Herbs and spices of your choice (optional) 3 handfuls chopped vegetables of your choice –e.g. zucchini, red pepper, mushrooms, spinach, broccoli 1 cup cooked meat or cooked beans (optional) – e.g. ham, chicken, black beans, lentils 2 ½ cups torn, stale bread (may include English muffins, bagels, baguette, sliced bread) ¾ cup grated cheese Directions 1.       Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 6 cup baking dish with butter or with cooking spray. 2.       Whisk the eggs, milk, cream, salt and pepper together in a large bowl. Add any desired herbs and spices.  Fold the vegetables, meat, bread and ½ cup of the grated cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese. 3.       Cover with foil and bake for 35 minutes

  Christina’s Scones This recipe is for both savoury and sweet scones. Whisk: 2 c. Flour 1/2 c. Sugar (2 T if savoury) 1/2 tsp salt 2 1/2 tsp baking powder   Grate: 1/2 c. (1 stick) frozen unsalted butter   Add: 1/2 c. Heavy cream/Buttermilk 1 large egg 1/2 tsp vanilla extract (none if savoury) 1/2 c. Add-ins (berries, raisins, cheese)   P reheat oven 400 F To finish: - mix wet and dry ingredients - form into 3/4" disks, cut, brush with milk - refrigerate for at least 15 minutes   Bake: 400 F for 20-25 minutes    Enjoy!

  Frittata – five variations                     serves 3-4 This is a quick and easy dish that uses eggs.   It’ll only take 30 minutes to make! Ingredients: Basic Frittata Recipe: 6   large eggs ,  use 8 eggs for a 12-inch skillet ¼   cup   unsweetened almond milk ,  or any milk 2   garlic cloves ,  minced ¼   teaspoon   sea salt ,  more for sprinkling Freshly ground black pepper Extra-virgin olive oil ,  for drizzling Choose ingredients for one of the variations below: Variation #1: Broccoli Feta (pictured) 6   scallions ,  chopped 2   cups   chopped broccoli or broccolini ⅛   teaspoon   smoked paprika ¼   cup   crumbled feta cheese Variation #2: Roasted Red Pepper & Spinach 1   shallot ,  chopped 2   roasted red bell peppers ,  chopped 2   cups   spinach ⅓   cup   crumbled feta cheese Variation #3: Spring Veggie 4   spring onions or scallions ,  chopped ½   cup   chopped asparagus ,  tender parts ½   cup   froz