Burnaby Community Kitchens

Yummy!  Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients  Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.  Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.  Enjoy! www.loveandlemons.co

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.  

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

 Strawberry Feta and Mint Salad serves 10-12 This salad is super refreshing and the perfect balance between savory and sweet…the sweet honey homemade dressing is absolutely delicious!  INGREDIENTS WHITE BALSAMIC VINAIGRETTE INGREDIENTS ⦁ 1/2 cup white balsamic vinegar (or other vinegar of your choice)  ⦁ 1/2 cup extra virgin olive oil - light flavor ⦁ 2 tablespoons of honey ⦁ 1 teaspoon salt ⦁ 1 teaspoon pepper ⦁ 2 garlic cloves ⦁ 1 shallot SALAD INGREDIENTS ⦁ 5 ounces spring salad mix (one container) or lettuce of your choice, cut into bite-sized pieces  4-5 sage leaves, julienned (optional) ⦁ 5-6 mint leaves, julienned ⦁ fresh strawberries, sliced (8-10 strawberries) ⦁ 1 medium red onion (1 cup thinly sliced) ⦁ 5 ounces crumbled feta cheese ⦁ 1 cup of chopped walnuts INSTRUCTIONS salad dressing STEPS 1. Make the vinaigrette by adding the vinaigrette ingredients into a blender. 2. Mix for 30-45 seconds until fully emulsified.  Or, you can put ingredients

 Pinakbet Tagalog Recipe This is a recipe for Pinakbet or bulanglang that makes use of deep fried crispy pork belly or lechon kawali. Prep: 5minutes minutes     Cook: 35minutes minutes  Ingredients ⦁ ▢1 lb ⦁ lechon ⦁ kawali sliced ⦁ ▢1 piece Knorr Shrimp Cube ⦁ ▢12 pieces sitaw cut into 2 inch length ⦁ ▢1/2 piece kalabasa cubed ⦁ ▢12 pieces ⦁ okra ⦁ ▢1 piece ⦁ Chinese eggplant sliced ⦁ ▢1 piece ampalaya sliced ⦁ ▢1 piece kamote cubed (optional) ⦁ ▢2 pieces ⦁ tomato cubed ⦁ ▢2 thumbs ⦁ ginger crushed (optional) ⦁ ▢1 piece ⦁ onion chopped ⦁ ▢4 cloves ⦁ garlic crushed ⦁ ▢2 teaspoons ⦁ bagoong ⦁ alamang ⦁ ▢2 ½ cups water ⦁ ▢3 tablespoons cooking oil ⦁ ▢¼ teaspoon ground black pepper Instructions 0. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens. 1. Add lechon kawali. Saute for 1 minute. 2. Pour water. Let boil. 3. Add Knorr Shrimp Cube. Cover the pot and cook in mediu

 Lemonade 8 servings  This is a favourite summer drink!   It’s very cheap to make, and it’s especially good if you use freshly squeezed lemon juice. Ingredients: 1 cup sugar 6 cups water 1 cup lemon juice- freshly squeezed or bottled Method: Put sugar and water into pot.  Heat and dissolve the sugar.  You’ve just made a simple syrup!  Let it cool. Combine syrup with lemon juice.  Chill. Enjoy over ice cubes in a glass! Notes:  ⦁ you can substitute lime juice (or mix lemon and lime juice) ⦁ feel free to add less sugar ⦁ garnish with citrus slices  

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them a

 Perfect Fried Tofu serves 3 You won’t believe how easy it is to make Perfect Fried Tofu! Tossed in a simple marinade, these golden nuggets are pan-fried and ready to eat in just 15 minutes (after pressing your tofu). Prep: 5minutes mins Cook: 10minutes mins Tofu pressing time: 30minutes mins Total: 45minutes mins  Servings: 3 servings PrintPinCommentSave Ingredients  ▢14.5 ounce extra-firm tofu ⦁ ▢1 tablespoon soy sauce ⦁ ▢2 tablespoons ⦁ cornstarch ⦁ ▢1/2 teaspoon garlic powder, optional ⦁ ▢2-3 tablespoons ⦁ olive oil Instructions  0. Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week. 1. Cut the pressed tofu

 Here’s a recipe contributed by Louvaine.  It’s from a book called From the Sea and Shore. Collected from senior members of the Steveston Japanese Canadian community, the recipes in this book reflect their frugality and ingenuity in preserving Japanese tastes and culture using ingredients local to the West Coast.