Garlic Sweet Potato Noodles

Recipe by Eat Well 101, Published by Yummly, Adapted for Food Hub Members

Recipe by Eat Well 101, Published by Yummly, Adapted for Food Hub Members


  • 2 medium sweet potatoes, peeled and spiralized or julienned
  • 4 – 5 garlic cloves, minced
  • 3 tablespoons butter, divided
  • 1 tbsp Chili pepper paste
  • 1/2 cup (125ml) vegetable broth (or chicken broth)
  • Fresh cracked pepper
  • Sesame seeds and cilantro for topping


1. Melt 1 tablespoon butter in a medium skillet. Add sweet potato noodles and stir fry gently for about 2 minutes, until cooked through but still crisp. Set aside.

2. In the same skillet, melt remaining butter then add garlic and chili pasta. Stir well and cook for 2 minutes, then add  broth and simmer for another 2 minutes to thicken the sauce.

3. Add sweet potato noodles back to the skillet. Stir well to combine and cook for 2 to 3 minutes more, noodle should be still al dente.

4. Serve the garlic butter sweet potato noodles immediately, topped with sesame seeds, chopped cilantro and additional black pepper if you want.

Note: Don’t overcook sweet potato noodles, so they remain deliciously crisp! You can add more chili paste if you like spicy dishes.



Spicy Kale & Swiss Chard Saute

Recipe by EA Stewart, Published by Yummly,  Adapted for Food Hub Members

Recipe by EA Stewart, Published by Yummly, Adapted for Food Hub Members


  • 1 tablespoon extra virgin coconut oil or ghee
  • 1 bunch green onions*, thinly sliced
  • 3 cloves garlic*, minced
  • 1 jalapeño, thinly sliced (optional)
  • 1 bunch (500g) Swiss chard, stems removed, thinly sliced, and reserved and leaves thinly sliced
  • 1 bunch (500g) kale, stems and leaves thinly sliced
  • 1 tablespoon hot sesame oil
  • Optional: 1 tablespoon raw sunflower seeds
  • Optional: 1 tablespoon raw pumpkin seeds
  • Optional: 1 tablespoon raw sesame seeds


  1. In a large frying pan or sauté pan set over medium–high heat, melt the coconut oil. Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden.
  2. Add the chard stems and cook for another 3 to 4 minutes. Add the rest of the chard and the kale. Cover the pan with a lid to help the greens wilt, about 5 minutes. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat.
  3. Add the sunflower, pumpkin, and sesame seeds and continue to sauté, uncovered, for 10 minutes, or until cooked through.

Miso Glazed Cod


  • Six 6-oz. cod fillets
  • 1/3 cup low-sodium blond or white miso
  • 1/4 cup firmly packed dark brown sugar
  • 1 tsp. toasted sesame oil
  • Optional: 2 Tbs. mirin (Japanese cooking wine)


Rinse the fish fillets and pat dry with paper towels.

Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.

Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.

Kale & Sweet Potato Quesadillas


  • 4 large corn tortillas
  • 2 cups kale , stems removed and cut into thin strips
  • 2 medium sweet potatoes , peeled and large diced
  • 1 cup grated cheddar cheese
  • 3 tablespoons olive oil , divided
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 2 red onions, medium, thinly sliced into semi-circles
  • 2 garlic cloves , minced
  • salt and freshly ground pepper, to taste


  1. Place diced sweet potatoes in a pot with salted water, bring to boil and cook on low for about 15 minutes, or until potatoes are tender. When cooked, drain well. Using a potato masher or the back of a large fork, mash them. Season with salt and pepper to taste and set aside.

  2. In a small bowl, combine the vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper. In a large pan, heat 2 tablespoons of olive oil over medium heat and add the onion. Cook until tender and slightly translucent, about 3-4 minutes. Add the balsamic sauce to the onions, mix well and cook over low heat for 8-10 minutes. Add in the garlic and kale and continue cooking for another 3-4 minutes, until the kale has wilted. Remove from heat.

  3. Place the tortillas on a work surface. Spread about 1/3 cup of the potato mixture on half of the tortilla. Then layer with 1/4 cup of kale/onion mixture and sprinkle with 1 tablespoon of sliced olives. Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla on top of the filled side and press down gently. Repeat with remaining tortillas.

  4. Wipe out the pan, reheat over medium-high heat and spray lightly with nonstick cooking spray. Cook the quesadillas for 2 to 3 minutes on each side, or until golden brown and the cheese is melted. Remove from the heat and cool slightly. Cut quesadillas into wedges. Serve with sour cream, hot sauce, or any dipping sauce you like. Enjoy!


Swiss Chard & Sweet Potato Gratin


  • 1/4 cup (1/2 stick or 2 ounces) butter
  • 1 small onion, finely chopped
  • 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
  • Pinch of freshly grated nutmeg
  • 2 cups heavy cream or whole milk
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 2 pounds medium sweet potatoes, peeled and cut into 1/8-inch thick rounds
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon minced fresh thyme
  • Fine sea salt
  • Freshly ground black pepper
  • 1 1/4 cups (about 5 ounces) coarsely grated cheese 


Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Blackened Cod Fish Tacos

Recipe by Mira, Published by Cooking LSL, Adapted for Food Hub Members

Recipe by Mira, Published by Cooking LSL, Adapted for Food Hub Members


  • 1 1/2 lb cod fish (cut into 3 inch long fillets)
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp canola oil
  • 12 flour tortillas

Optional Toppings:

  • 2 ripe avocados sliced
  • 1 cup grape tomatoes (or 1 cup diced tomatoes)
  • 1 jalapeño pepper chopped into small pieces
  • lime wedges (halves) and cilantro for serving


  • In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
  • Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
  • To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.



Hot and Sour Mushroom Soup with Bok Choy

Recipe by Raymund, Published by Ang Sarap, Adapted for Food Hub Members

Recipe by Raymund, Published by Ang Sarap, Adapted for Food Hub Members


  • 1.5 litres vegetable stock
  • 1 dozen oyster mushrooms 
  • 1 dozen shiitake mushrooms
  • 1 dozen white button mushrooms
  • 3 bunches baby bok choy, sliced
  • 4 stalks spring onions, thinly sliced
  • ½ thumb size ginger, thinly sliced
  • 2 red chillies, sliced
  • 2 tbsp vinegar
  • 1 tbsp Sriracha
  • sesame oil
  • sea salt
  • freshly ground black pepper


  1. Clean and slice your mushrooms. Set it aside.
  2. In a pot pour the broth and add the mushrooms, bring to a boil then simmer in low heat for 8 minutes.
  3. Add the bok choy, ginger and chillies continue to simmer for 2 minutes.
  4. Turn heat off then add the black vinegar, Sriracha and sesame oil.
  5. Season with sea salt and freshly ground black pepper, then serve topped with spring onions.

Sweet Potato Fries with Garlic and Herbs


Recipe By Williams Sonoma 


  • 2 lb. (1 kg) orange-fleshed sweet potatoes
  • 2 Tbs. olive oil
  • 1/4 tsp. coarse sea salt, plus more, to taste
  • 3 Tbs. grated Parmigiano-Reggiano cheese
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 garlic clove, minced



  • Preheat an oven to 450°F (230°C).
  • Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
  • Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.
  • In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

Thai Coconut Soup with Bok Choy & Mushrooms


Recipe by Season with Spice


  • 1 tbsp coconut oil (or your choice of oil)
  • 1 tbsp freshly minced ginger
  • 10 oz  cremimi mushrooms - thinly sliced
  • 1 tbsp Season with Spice’s Thai BBQ Seasoning
  • 1/2 tsp Season with Spice’s Turmeric Powder, or more to taste
  • 2 1/2 cups vegetable broth, or water
  • 12 oz package of firm silken tofu – cut into small cubes
  • 1/3 cup to 1/2 cup coconut milk
  • Sea salt to season
  • 4-5 bunches of baby bok choy – thinly sliced


  • Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begin to evaporate, add in our Thai BBQ Seasoning and turmeric powder. Stir to mix in.
  • Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute. Season with our Sweet Ginger Sea Salt. Taste, and adjust any seasonings   to your taste. If you like the soup to be a richer consistency, just add in a bit more of the coconut milk.

  • Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.


  • The soup keeps well for 2-3 days in the refrigerator. When reheating, feel free to add in more liquid or coconut milk if the soup gets too thick.
  • For an even fresher tasting bok choy in the soup, add them in right at the table before you dig in.

Mushroom and Microgreen Omelette

Published by on January, 2013


  • 1 tablespoon unsalted butter, divided
  • 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
  • Coarse salt and freshly ground pepper
  • 3/4 cup microgreens
  • 3 large eggs


  1. Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

  2. Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.