Welcome Back to Busy….Fall is here and the crisp and cooler weather gives us renewed energy and appetite. As we gear up our fall schedules, why not order a dinner for pick-up or delivery to make it one less task to think about! This semester’s team of food entrepreneurs learning how to start their own businesses through Newcomer Kitchen’s “Willing to Work” program have called themselves The Hearty Cooks. This group of women come from several countries in the Middle east and Myanmar via Taiwan. They are learning about each other’s cuisines and how to meld flavors to make delicious combinations. They hope you enjoy their menu!
The W2W Entrepreneurship Training Program is funded by the federal government department IRCC. 100% of the proceeds of the sale of the dinners go directly to the women participants.
Each meal is a Dinner for Two so there is not so much packaging.You can order a half & half to try both main dishes!
OUR PICK UP LOCATIONS:
For our West End Customers our Pick-Up Location is at:
The Common Cafe, 1071 College Street, Toronto, M6H 1B2, Pick-Up Time: 5pm-7pm
For our East End Customers our Pick-Up Location is at:
Boutique Meals Event Center (our home kitchen), 1100 Millwood Road, East York, M4H1A3, Pick-Up Time: 5pm-7pm
FREE DELIVERY in a 10 kilometer radius for orders of 3 meals or more (maybe get together your neighbors for an order!) Order from your closest location, put your address in the notes area and/or and call us for delivery details at 416 464-1864.
Hearty Cooks September Super Supper
A pile of freshly made crunchy baked pita chips sprinkled with lemony sumac accompany a silky, smokey eggplant and tahini dip. It’s addictive. A perennial favorite. Did you know that the story behind Babba (father) Ganoush (indulged) is that is was a dish created by a devoted daughter for her aging father that needed his favorite grilled eggplant mashed for eating! Rayyan’s version is delicious.
This popular Middle Eastern dish is still a well kept secret in North America. This vegetarian dish is like the Beyond Meat of the Middle East. Soaked and ground bulgar groats are ground with spices to give it a hearty texture and satisfying bite. Served wrapped in fresh lettuce leaves with a squeeze of lemon and drizzle of pomegranate molasses this is a treat that is a family recipe handed down through Maissa’s family. Her mother Amina was one of the founding Syrian women who established the recipe repertoire of Newcomer Kitchen.
Aasma learned this recipe from her mother and she has fond memories of preparing it for family celebrations. It is known as a ‘drape pilaf’ in Turkey because the rice filling is covered with a billowing curtain of layers of pillow light pastry. It is traditionally served as the welcoming meal of a bride in her parents-in-laws home.
Chicken & spiced rice stuffed puff pastry sprinkled with toasted almonds and currents.
Mushroom, vegetable & spiced rice stuffed puff pastry sprinkled with toasted almonds and currents.
Sweet & Sour Chopped Salad
This Taiwanese style salad is colorful and refreshing, designed to please the eye and awaken the palate. A crunchy slaw of cabbage and carrot with a light touch of cilantro is dressed with a sweet and sour dressing that is the ‘soul of the salad’.
Lily learned this dish during her time in Taiwan and it is her ‘go to’ for parties and picnics alike.
Desserts made with cookies, sweet cheese and fruit can be found the world over. As the Hearty Cooks put their ideas together the idea of light cheesecake with a seasonal fruit topping came to mind. Seyma, a superb baker, hails from Turkey, and this is her version with a biscuit base, a light and creamy filling and topped with fresh compote of local flavorful peaches. Two pomegranate seeds nestle together finish the flavour profile. Seyma says they are both her two sons and her old and new home.
| GF- gluten free | V – vegan | VG – vegetarian |