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Dandelion & Red bell-pepper Sauté

July 7, 2011

[aka hindibah eb’zayt – “dandelion”]

This recipe is courtesy of Suemiya, SFU Pocket Market Volunteer. 


  • one bunch of organic dandelion; approx 3 cups, chopped (stem and  leaf)
  • one no-spray/organic red bell-pepper, diced
  • one medium white onion, finely chopped
  • salt & pepper to taste
  • a pinch of hot chili pepper powder
  • juice of one freshly squeezed lemon
  • 2 table spoons of oil [canola to keep it local…but olive oil is traditionally used]


  1. Thoroughly wash dandelion; chop, including stems, parboil*, and drain (squeeze water out if you must!) – set aside *The reason why we parboil the dandelion before adding to the skillet, is that it takes away some of the bitterness
  2. Throw chopped onions into the oiled skillet/frying pan on medium-high heat, saute and stir when required until onions are golden to brown colour – not burnt!
  3. After onions are done, reduce heat to medium and add dandelion & bell pepper for approx 10 minutes – stirring occasionally so veggies don’t stick to pan

Once dandelion has cooked through, add the salt/pepper/chili/ and lemon juice. You may slice another lemon and keep it on-hand if you feel the need to squirt a little more when served 🙂

This plate is to be served at room temperature, or even tastes good coming right out of the fridge!
It can also be enjoyed by eating it with a side of pita bread.
Tip: for a little protein, throw in a handful of black eyed peas (precooked).


Swiss Chard & Tahini

July 7, 2011

 Another fantastic recipe from Suemiya, SFU Pocket Farmers Market Volunteer!

  • Swiss chard stems, veins – boiled, chopped
  • 1⁄2 cup sesame paste
  • 1⁄4 cup plain yogurt (optional, as it makes for a lighter-creamier taste – otherwise substitute with water)
  • 1⁄4 cup lemon juice
  • enough water to give the tahini mix a saucy-loose consistency – not pasty, otherwise it’s too thick
  • 2-3 cloves garlic mashed
  • Salt to taste
  • 1 tsp chopped parsley, for garnish

Mix sesame paste with garlic, yogurt/water and lemon juice, adding salt to taste – then mix in Swiss chard and garnish with parsley; Serve cold with other appetizers.
[keeping mixing the tahini with the water/lemon juice/yoghurt until smooth and creamy/saucy…sometimes it takes the extra mixing to turn out well]

btw – if using red chard – the tahini mix will go pink! but it tastes so lovely that you won’t even care 😉

Zesty Swiss Chard Rolls

July 7, 2011

Zesty Swiss Chard Rolls
[aka seluq eb’zayt – ”chard with oil”]

This recipe is from one of the SFU Pocket Market volunteers, Suemiya – obviously an excellent cook! Check out the market to get more of her recpes first hand!

– Serves two people, as a meal

Rice mixture:

  • 1 1/2 cups uncooked white rice, pref jasmine…(rinsed with water or soak for 1/2 hour)
    • 1 cup parsley, finely chopped (approx one small bunch)
    • 2 med tomatoes, diced
    • 2/3 cup green onion, finely chopped
    • 1 small-medium carrot, peeled and shredded (optional – great for colour, and vitamins of course)
    • salt, pepper, and all-spice/ bharat to taste[there are many variations of the ‘all-spice’, but I find one of the best is comprised of: nutmeg, cinnamon, black pepper, cardamom, cloves, coriander – what is typically used is the: ‘Syrian’ all-spice]
    • 1 tbsp olive oil
    • 2 tbsp lemon juice
  • 2 bunches of chard, preferably white stemmed [wash thoroughly, remove stems, steam for literally 3-4 seconds, then set aside]
  • 2 medium potatoes, 3-4 carrots – peeled and sliced (optional)
  • one reasonably heavy dish [ceramic]

Broth mixture:

  • fresh juice of 4-5 lemons [a little bit more if adding potatoes to bottom of pot – to taste]
  • 1/3 – 1/2 cup extra virgin olive oil
  • 3 cups water
  • salt to taste
  • a pinch more of the all-spice
  • dried mint (optional)


  • prepare rice mixture, mix well and set aside
  • for the chard, preferably white stemmed, as the red ones may make the rice turn a bit pink – which is fine, as it still tastes the same!
    • Wash thoroughly, remove stems, steam for literally 3-4 seconds, then set leaves aside,
    • but let stems boil on med-high for another 5-minutes, until soft – remove from heat, drain and place in cold water and drain again
    • the stems can be used for a soup or another dish…see below
  • cut away leaf portion from thick mid-vein, set aside with stems/stalks – each leaf can make approx 3 separate pieces to roll, if they are large
  • prepare stove-top pot, put the potatoes and carrots at the bottom if you wish
  • spoon approx 1 tbsp of rice mixture along the top part of your leaf portion, spread out and roll ‘like a cigar’!
    • best way to know that the chard leaf is big enough, is that you’re able to roll the rice at least two times to three times;
    • preferably this much, so that when the rice expands upon cooking that it doesn’t rip the chard leaf open
  • line up and stack rolls in pot for as many as you make…
    • IMPORTANT – as the water boils and bubbles, the rolls tend to float up to the top and may unravel all your hard work!
    • So before it boils – even before you add the broth if you can, place a plate directly on top of the rolls [obviously not the best chinaware you have or any thin plates]
    • I actually placed another ceramic bowl with water in it  on top of the plate, as my little plate was not heavy enough to keep the rolls from floating to the top
    • plate can be removed after about 35-40 of cooking…
  • …add the [premixed] broth and place pot on high heat, and bring to a boil – after it boils, bring heat down to medium and simmer for appox 45 min – or test a roll on the top to see if rice is cooked through…ALL DONE, enjoy! Optional to eat along side [whole-wheat] pita bread…like make a sandwich.

Also, if you’re super ambitious and just happen to have a jar of tahini  lying around [sesame paste used in ‘hummous’] – then you can make this accompanying AWESOME dip with the remaining chard stems and veins…I just pour this stuff over rice, scoop it up with a piece of pita, or usually some folks eat it along side the rolls, as a dip perhaps?

Spicy Szechuan Eggplant

May 11, 2011

One of my favourite restaurants in Vancouver is Green Lettuce on Kingsway. They have a fantastic spicy eggplant dish, and although this one isn’t quite the same. Its still is fantastic!


1 1/2 pounds  eggplant
1/4 cup vegetable stock
2 tablespoons chili bean paste
2 tablespoons dark soy sauce
2 tablespoons dark rice vinegar
1 tablespoon yellow rice wine
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons Szechuan peppercorn, or 1 teaspoon ground Sichuan pepper


  1. Slice the eggplant into quarters lengthwise.
  2. Mix stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar in a small bowl. Set aside.
  3. Heat oil to very hot in a wok. Stir fry the eggplant until the outside is golden and the insides soften (3-4min).
  4. Add garlic, ginger, Szechuan peppercorns and stir fry until fragrant (30sec).
  5. Pour in the stock mixture and mix well. Simmer for 2 minutes for the eggplant to absorb the sauce.
  6. Remove from heat, and enjoy! Serve with rice or on its own.

Find this recipe originally on PlanetGreen.

Apple Crisp

March 11, 2011

This recipe calls for whichever apples you fancy


  • 4 cups thinly sliced cored apples
  • 1⁄4 cup white sugar
  • 2 Tbsp flour
  • 2/3 cup packed brown sugar
  • Another 1⁄2 cup of flour
  • 1⁄2 cup rolled oats
  • 1 tsp. cinnamon
  • 1/3 cup butter, cut into cubes


  1. Preheat oven to 350F and grease an 8 inch square pan.
  2. Toss apples with white sugar and first bit of flour. Spread out on pan.
  3. Mix dry ingredients well then cut the butter into them until it’s crumbly.
  4. Sprinkle over the apple mixture. Bake for 30-40 minutes until apples are tender.
  5. Serve warm with ice cream if you like, should serve dessert for 6.

(modified from Many Hands: Community Kitchens Share Their Best)

Tomato & Peach Salad

March 11, 2011
Can’t get any simpler – or fresher!


  • Three large tomatoes, sliced
  • Three large peaches, sliced
  • Fresh mint to taste (from the garden!)
  • Balsamic Vinegar to taste

1.    Stir & eat

Adapted from
http://mabelshouse.blogspot. com/2009/07/tomato-peach-salad.html

Stuffed Red Peppers

March 11, 2011

4 large red bell peppers
1 cup uncooked rice
1⁄2 cup finely chopped onion
1 Tbsp butter
3⁄4 cup water
1⁄2 cup shredded Cheddar cheese
salt and pepper
2 teaspoons dried (or 2 Tbsp fresh) chopped parsley


  1. Cut peppers in half and remove seeds (leave stems on for show but don’t eat ‘em!) Preheat oven to 350F.
  2. Place peppers in a large pot of boiling water; cook for about 5 minutes. Drain, reserve liquid.
  3. Cook rice according to package directions. In a fry pan, cook onions in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley.
  4. Fill pepper halves with the mixture. Put in a shallow baking pan with a little water in the bottom and bake for 30 minutes or until peppers are tender.