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Cooking and Food Skills

Category: Cooking and Food Skills

Mobile Food Market Basket – Snack and Meal Ideas March 24-28

Snack Ideas:

Meal/Side Dish Ideas:

Blueberry Yogurt Parfaits

Ingredients:

  • Fresh blueberries
  • Plain or vanilla yogurt (can substitute with canned coconut milk mixed with a bit of sugar if yogurt is not available)
  • Optional: granola or crushed cereal for crunch

Instructions:

  1. In a glass or bowl, layer yogurt, blueberries, and granola (or cereal).
  2. Repeat layers and top with a few extra blueberries.
  3. Chill for a few minutes or eat immediately.

Tomato Snack

Ingredients:

  • Fresh tomatoes, sliced
  • Green onions, finely chopped
  • Crackers or toast (use whatever bread or cracker substitute is available)
  • Optional: sprinkle of salt and pepper

Instructions:

  1. Top each cracker or piece of toast with sliced tomato.
  2. Sprinkle chopped green onion over the top.
  3. Add a little salt and pepper or a drizzle of olive oil if available.

Kale & Celery Stir Fry

Ingredients:

  • Green kale, washed and chopped
  • Celery, chopped
  • Red onion, sliced
  • Oil (any kind)
  • Salt, pepper, and a splash of vinegar or lemon juice (optional)

Instructions:

  1. In a large pan, heat oil and sauté red onion until soft.
  2. Add celery and cook for 3–4 minutes.
  3. Toss in kale and stir until wilted and tender.
  4. Season with salt, pepper, and a splash of vinegar or lemon juice if you have it.

Substitutions:

  • No kale? Use cabbage or spinach if on hand.
  • No vinegar? Just skip or add a squeeze of tomato juice for acidity.

Simple Fresh Tomato, Kale and Onion Pasta

Ingredients:

  • Tomatoes, diced
  • Red onion, chopped
  • Olive oil or any cooking oil
  • Salt, pepper, and any dried herbs (optional)
  • Pasta or rice

Instructions:

  1. Cook pasta or rice according to package instructions.
  2. In a pan, heat oil and cook red onion until softened.
  3. Add tomatoes and cook until soft and juicy, about 5 minutes.
  4. Toss tomato mixture with pasta or rice, season with salt and pepper, and top with chopped green onion if desired.

Substitutions:

  • No pasta or rice? Serve over toast or baked potatoes.
  • No herbs? The simple onion and tomato mix will still be delicious.

Follow the steps above or you can substitute with what you have at home.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.

Mobile Food Market Basket – Snack and Meal Ideas March 17-21

Snack Ideas:

Meal/Side Dish Ideas:

 Roasted Kabocha Squash Bites

A simple, nutritious snack that’s naturally sweet and caramelized.

Ingredients:

  • 1 small Kabocha squash, seeds removed and cut into bite-sized cubes
  • 1 tbsp oil (vegetable or olive)
  • 1 tsp cinnamon (optional)
  • ½ tsp salt
  • 1 tbsp honey or maple syrup (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the Kabocha squash cubes with oil, cinnamon, and salt.
  3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until soft and golden.
  4. Drizzle with honey or maple syrup if using and enjoy warm or at room temperature.

Passionfruit Yogurt Parfait

A refreshing and tropical snack packed with flavour.

Ingredients:

  • ½ cup yogurt (plain or vanilla)
  • 1 passionfruit
  • ¼ cup granola or crushed cereal (optional)
  • 1 tsp honey or sweetener (optional)

Instructions:

  1. Scoop the passionfruit pulp into a small bowl.
  2. Layer yogurt, granola, and passionfruit pulp in a glass or bowl.
  3. Drizzle with honey if desired.
  4. Enjoy as a quick and nutritious snack!

Leek & Yellow Potato Soup

A simple, comforting soup that’s budget-friendly and filling.

Ingredients:

  • 2 leeks, cleaned and sliced
  • 3 yellow potatoes, peeled and cubed
  • 1 tbsp oil or butter
  • 3 cups broth (vegetable or chicken)
  • 1 cup milk (or plant-based alternative)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. In a large pot, heat oil or butter over medium heat.
  2. Add leeks and sauté until soft, about 5 minutes.
  3. Add potatoes and broth. Bring to a boil, then simmer for 15–20 minutes until potatoes are soft.
  4. Blend until smooth (or mash for a chunkier texture).
  5. Stir in milk, salt, and pepper. Simmer for another 5 minutes.
  6. Serve warm with bread or crackers.

Substitutions:

  • Use water instead of broth with extra seasoning.
  • Swap milk for coconut milk for a richer flavour.

Roasted Rainbow Carrots & Kabocha Squash

A colourful, flavorful side dish perfect for any meal.

Ingredients:

  • 3 rainbow carrots, sliced into sticks
  • ½ small Kabocha squash, cut into small wedges
  • 1 tbsp oil
  • ½ tsp salt
  • ½ tsp garlic powder or dried herbs (thyme, rosemary, or oregano)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots and Kabocha squash with oil, salt, and seasoning.
  3. Spread on a baking sheet and roast for 25–30 minutes, stirring once, until tender and golden.
  4. Serve as a side dish or toss into salads or grain bowls.

Follow the steps above or you can substitute with what you have at home.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.

Mobile Food Market Basket – Snack and Meal Ideas March 10-14

Snack Ideas:

Meal/Side Dish Ideas:

  • Apple Slices

    • Wash apple.
    • Slice into thin or thick pieces.
    • Serve with peanut butter or enjoy on its own.

  • Sliced Cuumbers

    • Wash and slice cucumbers thinly.
    • Sprinkle with a pinch of salt and pepper.
    • Enjoy as a fresh and crunchy snack!
  • Sliced Tomatoes
    • Wash and slice tomatoes.
    • Sprinkle with salt, pepper, and drizzle with olive oil (optional).
    • Enjoy as a light, flavorful snack!

  • Mushroom & Onion Stir-fry

    • Slice mushrooms and yellow onions.
    • Stir-fry in hot oil or butter with garlic.
    • Season with salt, pepper, and soy sauce. Cook until tender. 

  • Golden Beet & Apple Salad

    • Peel and slice golden beets and apples.
    • Toss with fresh greens and drizzle with olive oil and lemon juice.
    • Optional: Add feta cheese for extra flavor.

  • Tomato, Cucumber & Onion Salad

    • Slice tomatoes, cucumbers, and yellow onions.
    • Toss with olive oil, salt, pepper, and fresh herbs.
    • Let sit for 15 minutes to meld the flavors.

  • Roasted Golden Beets & Mushrooms

    • Cube golden beets and slice mushrooms.
    • Toss with olive oil, garlic, salt, and pepper.
    • Roast at 400°F for 20-25 minutes, until tender and golden.

  • Toasted Tomato and Cucumber Sandwich

    • Slice tomatoes and cucumbers.
    • Toast bread and spread butter, mayo, or cream cheese.
    • Layer cucumber and tomato slices, season with salt, pepper, and herbs.
    • Top with second slice of bread and enjoy!

Follow the steps above or you can substitute with what you have at home.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving canning, or dehydrating techniques.

March 3-7 Easy Ideas: Snacks, Meals & reducing waste

Snack Ideas:

Meal/Side Dish Ideas:

  • Apple Slices

    • Wash apple.
    • Slice into thin or thick pieces.
    • Serve with peanut butter or enjoy on its own.

  • Cantaloupe Cubes

    • Wash cantaloupe.
    • Cut cantaloupe in half and scoop out seeds.
    • Slice into cubes and enjoy.

  • Roasted Zucchini & Green Peppers

    • Preheat oven to 400°F.
    • Wash zucchini and green peppers
    • Slice zucchini and green peppers.
    • Toss with oil or melted butter salt, and pepper.
    • Roast for 20 minutes, flipping halfway through.

  • Garlic Mashed Potatoes

    • Wash potatoes
    • Peel (optional) and chop potatoes.
    • Boil until tender, about 15-20 minutes.
    • Mash or blend potatoes and add with garlic, butter, and a splash of milk (optional).

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving, canning, or dehydrating techniques.

February 24-28 Easy Ideas: Snacks, Meals & reducing waste

Side Dishes

Side Dishes

  1. Garlic Roasted Green Beans

    • Preheat the oven to 400°F.
    • Toss green beans with olive oil or butter and minced garlic.
    • Season with salt and pepper.
    • Roast for 15-20 minutes, shaking halfway through.

  2. Carrot & Orange Salad

    • Peel and slice carrots into thin rounds.
    • Peel and segment oranges, removing seeds.
    • Toss together with a light drizzle of honey or olive oil or any dressing for a refreshing snack.

  3. Tomato & Garlic Bruschetta

    • Dice tomatoes and garlic.
    • Mix with olive oil, salt, pepper, and fresh basil (optional)
    • Serve on toasted bread slices as a quick, fresh snack.

  • Garlic Mashed Potatoes

    • Boil peeled potatoes until tender.
    • Mash with garlic, butter or margarine (optional), salt, and pepper.
    • Add a splash of milk for creaminess (optional)

  • Carrot and Green Bean Stir-fry

    • Slice carrots into thin matchsticks.
    • Heat oil in a pan and stir-fry carrots and green beans.
    • Add minced garlic and season with (soy sauce, oil, butter) and pepper.

  • Tomato & Potato Bake

    • Slice potatoes and tomatoes.
    • Layer in a baking dish, alternating the slices.
    • Drizzle with oil, garlic, salt, and pepper.
    • Bake at 375°F for 30-35 minutes.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving, canning, or dehydrating techniques.

February 17-21 Easy Ideas: Snacks, Meals & reducing waste

Snacks: Blueberries

Snacks: Sliced Cucumbers

Blueberries are a tasty and healthy snack. Here’s how to prepare them:

  1. Wash First – Rinse blueberries under cool running water to remove dirt and pesticides. Use a strainer or a bowl of water.
  2. Eat as They Are – Blueberries are ready to eat—just grab a handful and enjoy!
  3. or Add to Other Foods – Try blueberries with yogurt, cereal, nuts, granola, a smoothie, or oatmeal.
  4. Store Correctly – Keep unwashed blueberries in the fridge. Wash only what you need to keep them fresh longer.

Now you’re ready to enjoy a simple, healthy snack!

Cucumbers are a refreshing and healthy snack. Here’s how to prepare them:

  1. Wash First – Rinse the cucumber under cool running water and gently scrub the skin with your hands or a vegetable brush.
  2. Slice or Peel (Optional) – You can eat the skin or peel it off with a vegetable peeler if preferred.
  3. Cut Into Pieces – Slice into rounds, sticks, or cubes, depending on how you like to eat them.
  4. Pair with Other Foods – Enjoy as is or dip in ranch,  hummus, dip, salt & pepper, or add to a salad.

Now you’re ready to enjoy a crisp and tasty snack!

Meals: Sandwich or Wrap

Meal-Side Dish: Oven Roasted Sweet Potato Chips or Fries

How to Make a Toasted Tomato, Lettuce, and Cucumber Sandwich

A fresh and crunchy sandwich that’s easy to make!

  1. Toast the Bread – Lightly toast two slices of bread until golden brown.
  2. Wash & Slice – Rinse the tomato, lettuce, and cucumber. Slice the tomato and cucumber into thin rounds.
  3. Layer the Ingredients – Place lettuce on one slice of bread, then add tomato and cucumber slices.
  4. Add Extras (Optional) – Spread mayo, mustard, or a favourite dressing for extra flavour or you can add a little salt or pepper.
  5. Assemble & Enjoy – Place the second slice of bread on top, press gently, and enjoy your sandwich!

How to Make a Tomato, Lettuce, and Cucumber Wrap

A fresh and easy wrap packed with crunch!

  1. Prepare the Wrap – Use a wrap or flatbread as the base.
  2. Wash & Chop – Rinse the tomato, lettuce, and cucumber. Chop them into small pieces.
  3. Add Ingredients – Spread lettuce over the tortilla, then add chopped tomato and cucumber.
  4. Add Extras (Optional) – Drizzle with dressing or add shredded cheese for more flavour.
  5. Wrap & Enjoy – Fold in the sides, roll it up tightly, and enjoy your fresh wrap!

How to Make Oven-Roasted Sweet Potato Chips or Fries

A crispy and healthy snack or side dish!

  1. Preheat the Oven – Set to 400°F (200°C).
  2. Wash & Slice – Rinse the sweet potato, then slice into thin rounds for chips or strips for fries.
  3. Season – Toss with a little oil (or use alternatives like melted butter, or broth for a lighter option). Add salt and seasonings like pepper, garlic powder, or paprika or whatever seasonings you might have.
  4. Bake – Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through.
  5. Enjoy – Let cool slightly and enjoy crispy sweet potato chips or fries!

Meals-Side Salad:

Extras - Reducing Waste

How to Make a Simple Garden Salad

A fresh and easy salad you can customize!

  1. Wash & Prep – Rinse the lettuce, tomatoes, and cucumber under cool running water.
  2. Chop & Slice – Tear the lettuce into bite-sized pieces, chop the tomatoes, and slice the cucumber.
  3. Mix Together – Add everything to a large bowl.
  4. Customize (Optional) – Add any other vegetables or proteins you have at home, like carrots, bell peppers, cheese, nuts, chicken, or beans.
  5. Dress & Enjoy – Toss with your favourite dressing, leave it as is or add salt and pepper  and enjoy a fresh, homemade salad!

Purchasing a Mobile Food Market basket can be an adventure—especially when you’re unsure how to use all the items! In addition to our snack and meal ideas, consider ways to save extra food for later. 

Can Be Frozen:

    • Blueberries
  • Tomatoes
  • Sweet Potatoes (blanched or mashed)

Can Be Canned:

  • Tomatoes (whole, diced, crushed, or as sauce)
  • Cucumbers (as pickles)
  • Sweet Potatoes (cubed, pressure canned)

Can Be Dehydrated:

  • Blueberries
  • Romaine Lettuce (for powder)
  • Tomatoes (sliced or powdered)
  • Cucumbers (as chips)
  • Sweet Potatoes (sliced or grated)

Click here to learn more about food preserving.

Click here and follow Health Canada’s food safety guidelines when following any suggested recipes, preserving, canning, or dehydrating techniques.