Don’t we all feel a little discombobulated? Returning to class for some, changing family schedules, waiting for the weather to turn to crisp days, and the leaves turning colours. Are our lives finally returning to normal (ish)?? It all FEELS so familiar. Hope and hesitation reside side by side as we consider what we have lost and what we have gained.

A new semester has started at Newcomer Kitchen with two new teams of women from around the world. “Hearts and Hands Kitchen” and “S & NNN’s” (the initials of the four cooks). This term we have women from India, Bangladesh, Mexico, Syria, Egypt and  four ladies from Afghanistan!

We had a delightful and very successful time at the Evergreen and Leslieville Farmers markets. Customers jumped on boxes of delicious family recipe cookies and a trio of dips and chutneys with pita chips and everything sold out! There were such lovely interactions between the teams and the customers and some of the ladies wore their traditional costumes which were absolutely beautiful. It is days like this that speak to the heart of Newcomer Kitchen.

This coming Thursday’s dinner is a fusion of flavours. The ladies work hard to make it a harmonic whole. The learn so much from each other! As usual the entire proceeds of the sale of the meals goes directly to the cooks.

This term we have 3 pick-up locations:

WEST END PICK-UP at THE COMMON ESPRESSO: 1071 COLLEGE STREET, M6H 1B2, 5:30-7:00pm

CENTRAL PICK at THE CENTER FOR SOCIAL INNOVATION: 192 SPADINA AVE. MT5 2C7 5:00-6:30pm

EAST END PICK-UP at GLEN RHODES UNITED CHURCH: 1470 GERRARD ST. E. M4L 2A3, 4:00-6:00pm

(Delivery may be possible for orders over 6 meals – Please call 416 464-1864 for more information or any questions)

FALL INTO FALL DINNER

Thursday, September 22, 2022

Meat Option

Mole Poblano con pollo. ( Roast Chicken in Mole Sauce)

Mole is a thick, spicy cocoa and mixed pepper sauce and every Mexican cook has their regional favorite. Fiany’s is a peppery, smokey , spicy, and deeply satisfying sauce that is simmered with her roast chicken.

” This is my Grandmother, Juanita’s recipe. My best memories are her showing my mother and I how to make it. Three generations together cooking”

Vegetarian Option

Chana Palak Masala (Spinach and Chickpea Curry)

Tender seasoned chickpeas in a tomato-onion gravy with soft spinach boldly flavored with sauteed Indian spices. Shanchita’s curry is vegan, healthy, spicy, and has just enough kick to earn the name. Topped with fresh cilantro.

” The aroma of my Mother’s curry simmering on the stove always made me grab a bowl and a spoon”

Seasoned Naan

This leavened flatbread is crispy on the outside and soft and chewy on the inside. Dunya grills hers with roasted garlic and sprinkles with fresh cilantro.

” How else are you going to enjoy all the sauce?”

Roz bil Shareya (Rice Pilaf with Toasted Vermicelli & Pinenuts)

A staple in Middle Eastern Cuisine, this Pilaf is made all the more flavourful by toasting the pasta and nuts and seasoning with fresh herbs.

” Every table has a special rice. We cannot make the table without it”

Cucumber & Sweet Red Pepper Salad

Crunchy cucumber with sliced red onion and sweet bell peppers in a tangy lemon yogurt dressing, topped with fresh parsley

” Every meal needs to be sweeter by salad”

Orange Custard filled Puff Pastry Cones

A crisp and sweet puff pastry horn filled with orange and cardamom custard and topped with whipped cream and toasted pistachios

” These are a special treat that we have to celebrate Eid, the end of Ramadan”