In Good Food for All, a new cookbook put out by The Stop, a community food centre in Toronto, chef Joshna Maharaj writes, "My first day in the kitchen at The Stop was overwhelming, to say the least. Our program director laid out what seemed like some sort of reality-TV challenge: Make a healthy lunch for 150 people on a minimal budget using a small team of volunteers with varying levels of kitchen skills -- in three hours. I took a deep breath and got to work."
It didn't take long before Maharaj understood -- and began teaching others -- that you don't need a lot of money to eat well, but a little knowledge and a soupcon of confidence doesn't hurt. And neither does owning a copy of The Stop's cookbook.
Divided under seasonal headers (the cookbook's subtitle is actually Seasonal Recipes from a Community Garden), there are fresh-sounding recipes throughout, alongside delicious-looking photographs.
Food writer Sasha Chapman, who wrote and edited the non-recipe side of the book, asks, "What other food bank slips local organic ground beef into its hampers? Or tomatillos?" She tells me The Stop is all about respect: respect for each other, respect for the food on the plate, respect for the farmers who grow it and the cooks who prepare it. "There's a reason they have a long waiting list for volunteers," Chapman says. "The many cooking and gardening programs at The Stop don't just feed hungry bellies. They feed a universal hunger for community."
With the warm weather finally here, I skipped ahead to summer in Good Food for All and was excited to find a recipe for za'atar, my favourite spice blend: it's like a savoury taste of the Middle East. Used as seasoning or as a dip--try it sprinkled on hummus -- za'atar, like The Stop, makes good food taste better.
ZA'ATAR
Makes 1 cup
Za'atar can be used as a seasoning or as a dip. It's also great sprinkled on hummus.
- ¼cup (60 mL) sesame seeds
- 2 tbsp (30 mL) dried thyme
- 2 tbsp (30 mL) dried oregano
- ¼cup (60 mL) ground sumac
- 2 tsp (10 mL) Kosher salt
1. Preheat oven to 350F (180C). Sprinkle sesame seeds on a baking sheet and toast for 5-7 minutes, or until lightly browned and fragrant. Remove from heat and set aside to cool.
2. Combine thyme, oregano and sumac in small bowl. Add sesame seeds and salt and stir to combine. Store in an airtight container in a cool, dark place.