Friday, February 24th, 2017
On February 23, lovers of good food warmed up with some of Toronto's best dishes and drinks at the St. Lawrence Temporary North Market in support of FoodShare Toronto's fundraiser, Recipe for Change.
FoodShare Toronto is a non-profit that has been working with schools and communities to deliver healthy food and food education since 1985. When 30 of the city's best chefs, caterers, craft brewers and vintners fill the event space in support of food literacy, everyone wins. You can read more about what the organization does here.
The 2017 event was sponsored by Tangerine for the second year running. The event was part of Tangerine's sponsorship and community investment platform, #BrightWayForward, an initiative that believes in building up confident, optimistic individuals who take positive actions in their lives to support strong communities.
“Food literacy is always top of mind at FoodShare, and we at Tangerine also believe that it is important to educate kids about healthy food choices, and to really understand where their food comes from. Both organizations believe in empowerment, critical thinking and decision making," says Community Investment Lead Lyndsay Alves. “Tangerine's support for Recipe for Change is another way for us to cheer on this amazing agency, as they continue their quest to change how we look at food."
Event highlights for Alves last year included Hooked Inc's sustainable oysters. This year, she had her eye on Santo Pecado's Mexican creations, as well as new additions to the lineup, which included Nuit and Jeff Regular's Pai Northern Thai Kitchen, Dave Mottershall from Loka and traditional Anishnawbe (Nish) chef Johl Whiteduck Ringuette from NishDish Marketeria & Catering.
In the spirit of trying something new, we share this delicious Egyptian rice, lentil and pasta dish from FoodShare's cookbook, Share - Delicious Dishes From FoodShare and Friends. It's a healthy meal that can be made for under $20 and serves 6. Bon appétit!
5 tbsp vegetable oil
3/4 cup long grain white rice
3 tsp salt
3/4 cup elbow macaroni
3 onions thinly sliced
3 cloves garlic
6 tomatoes finely chopped or 1 can crushed tomatoes
1/4 cup tomato paste
1/4 cup white vinegar
1 tsp black pepper
4 tsp ground cumin
1/4 tsp cayenne pepper
2 cups brown lentils, or 1 can drained and rinsed
In a small saucepan, heat 2 teaspoons of oil over medium heat. Add rice, stir until coated with oil and lightly toasted, about 3 minutes. Add 1 1/2 cups of water and 1/2 tsp salt and bring to a boil. Reduce heat, cover and simmer for 20 -25 minutes until rice is tender. Fluff with a fork and set aside once cooked.
In a medium saucepan, bring to a boil 4 cups of water and 1 tsp salt. Add macaroni; cook approximately 8 minutes or until tender. Drain and return to pot, cover to keep warm.
In a large frying pan on medium-high heat add 3 tablespoons of oil. Sauté onions until caramelized and crisp, 15-20 minutes. Remove onions from pan and set aside to drain on a paper towel-lined plate. To the same pan, add the remaining oil and garlic. Sauté on medium heat for one minute. Add tomatoes, tomato paste, vinegar, remaining salt, black and cayenne peppers and cumin. Bring to a boil and simmer for about 10 minutes.
To serve: Layer in a large bowl or platter: rice, macaroni, lentils, tomato sauce. Top with fried onions.