Cindy’s Fresh Beet Soup with Yogurt Ingredients 5 kg (10 lbs) fresh beets 5 large onions, chopped ¼ cup (75 ml) oil 1 cup (250 ml) lemon juice ½ cup (125 ml) horseradish 5 large carrots, chopped 5 cups (1.25 l) stock 10 cups (2.5 l) water Salt and pepper,
Dana’s New York Style Gravy Ingredients 1/2 rack of back ribs 2 large cans of crushed tomatoes 1 can tomato paste 3 cloves fresh garlic, crushed 3 tbsp olive oil Salt and pepper, to taste 1/2 cup chicken broth 2 tbsp basil Pinch of baking soda (if necessary) Shredded parmesan,
Karley’s Chocolate Wonders Ingredients 1/2 cup butter 2 cups sugar 1/2 cup milk 6 tsp cocoa powder 1/2 tsp salt 1 tsp vanilla extract 1/2 cup shredded coconut 3 cups oatmeal Directions In a saucepan over medium heat, bring the butter, sugarm and milk to a boil and remove from
Jess’ Banana Chocolate Chip Muffins Ingredients 1 cup Miracle Whip 1 tsp vanilla extract 1 cup sugar 1 egg, slightly beaten 3 ripe bananas, mashed 2 cups flour 2 tsp baking soda Chocolate Chips Directions Preheat oven to 350°F Mix the Miracle Whip, vanilla, sugar, and egg very well Stir
Jess’ Blackened Chicken Loaded Caesar Salad Ingredients Salad Base 1 large head romaine lettuce, chopped 2 cups Brussels sprouts, thinly shredded (raw) 2 cups Brussels sprouts, halved or thinly sliced (for roasting) 1-2 tbsp olive oil Salt and pepper, to taste Toppings Caesar dressing, to taste Grated Parmesan, to taste
Mykala’s Rice and Cheese Broccoli Casserole Featured Recipe This recipe was chosen for feature at Community Lunch | March 25, 2026 Ingredients 2lbs broccoli 2 medium onions, chopped 2 cups rice, cooked 2 10oz cans cream of mushroom soup 2 cups cheese, grated 1/2 cup butter salt and pepper to
Jess’ Middle Eastern–Inspired Breakfast Skillet Ingredients 400g ground beef (approx) 2 eggs 1 small yellow onion, roughly chopped 2 tomatoes, roughly chopped Roughly chopped fresh parsley, to taste 1 tbsp turmeric ¾ tbsp curry powder ¼ tsp salt ¼ tsp onion powder ¼ tsp garlic powder Black pepper, to taste
Kat’s Greek Roasted Chicken and Lemon Potatoes Featured Recipe This recipe was chosen for feature at Community Lunch | February 25, 2026 For the Potatoes 10-12 medium potatoes ½ cup fresh lemon juice 1 tbsp oregano 1/4 tsp black pepper 1 tsp salt 1¼ cups oil (ideally olive) 1 medium
The gazebo you know and love is getting a new lease on life this summer thanks to the support of Civic Grid and funding from The Charity Tree!
Mobile food van delivers food insecurity solution in Brock Township, neighbouring communities Global News highlights Mobile Food Market Back in July, we felt a bit like local celebrities when Global News dropped by our offices to cover Mobile Food Market and its impact on our community. The opportunity to use
Mobile Food Market Expansion Coming in 2025! We’re excited to share some big news… Thanks to a generous $50,000 grant from RBC Foundation, The Nourish and Develop Foundation (TNDF) will be expanding our Mobile Food Market in 2025 and 2026! This funding will allow us to add three new stops
Ice Storm 2025: Updates and Impact Responsiveness is one of our core values at TNDF—and during April’s ice storm, we lived it fully. On Sunday, March 30, our Township declared a state of emergency, and by 9 AM the next morning (Monday, March 31), we had our emergency warming centre
