Bread of Life Food Share

09/02/2026

Another zucchini recipe for you! Zucchini and patty pan squash, like carrots, are everywhere right now.

This recipe is zucchini with your choice of sausage or protein. Chicken, turkey, pork, or beef sausage will all work here. Spicey or mild are all good. Tofu or textured vegetable protein will work as well if marinated for a couple of hours in your choice of marinade before cooking the recipe.

What you will need:

4 zucchini (about 6 oz. each)
3 tsp. oil, divided
2 small links sausage or equivalent tofu (about 6 oz. total)
2 scallions, thinly sliced
3 oz your choice of cheese, coarsely grated
1/2 cup cilantro, chopped, plus more for sprinkling. If you don’t like cilantro, just use more green onions.
Kosher salt and pepper

Putting it all together:

Place rimmed baking sheet in oven and heat to 450°F. Cut zucchini in half lengthwise and, using teaspoon, remove seeds and hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.

Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage or substitute and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.

Add scallions to protein and toss to combine.

Fold in cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide protein mixture among zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more. Sprinkle with cilantro or green onion if desired.

 Keep an eye on it as it cooks, some ovens run hotter than others so you want to avoid it over cooking.

These go well with sweet chili sauce, Sriracha mayo, ketchup, or your condiment of choice. Leftovers are also really good for breakfast with an egg on top.

Enjoy!!!

08/27/2026

Carrots are everywhere right now. It’s the season. Here is a recipe for a salad I make a lot. The vegetables can all be found at the Bread of Life food share.

Asian Carrot Salad

You will need:

Vegetables:

3 medium carrots. You can shred them or cut them into match sticks
2 red, orange or yellow bell peppers cut into thin slices. Don’t use the green ones, they need to be sweet.
1/4 cup chopped green onion
2 tbsp chopped cilantro

Dressing:

2Tbsp white vinegar
1 tbsp sugar
1 tbsp soy sauce
1 tsp sesame oil
1/4-1/2 tsp crushed red pepper flakes (this is optional but they add a nice kick to the salad)

Garnish to taste:

1/3 cup chopped roasted nuts - peanuts and cashews are good. I also add extra cilantro and chopped green onion.

Putting it all together:

Add vegetables to a bowl, mix dressing and add to vegetables. Cover the bowl and let it sit in the fridge for 20 minutes or so. Give the salad a good stir and add nuts just before serving.

08/15/2026

After a summer hiatus Recipe of the Week is back. Zucchini is everywhere right now and nothing is easier to make than Zucchini fritters. We eat them with sweet chili sauce. They are also excellent with sour cream, chipotle mayo and ketchup. You can add other vegetables to them as well. Corn is a favourite addition. Enjoy!

07/10/2026

07/10/2026

When you become a Member of Mid Island Co-op, you’re supporting and giving back to your Community!
Mid Island Co-op's profits go right back into the community, and you also receive equity rebates based on your purchases within the Co-op - and since you're a Member, you have a voice in how the Co-op runs!
Click here to sign up online :https://www.midislandco-op.crs/sites/midisland/membership - there's also lots of information about other benefits for Members!
Or we can sign you up in-store - it's just $10 for a lifetime membership!

06/18/2026

Hobo Casserole

My app for creating the recipe of the week template is being temperamental so I am doing this the old fashioned way. Hobo casserole - Mom’s name for it - is a good way to use up leftovers. We had it in many forms as we were growing up. Mom grew up during the depression so I imagine there is a story here.

The casserole combines cooked ground protein (beef, chicken or tofu) with cooked rice and shredded cheese in a 1:1:1 ration. Combine all the ingredients, season to taste and heat on the stovetop in a frying pan or in the microwave until the cheese is melted and the rice and meat are heated through. Once done, sprinkle with your favourite herbs and enjoy. Ketchup, sweet thai chili sauce and barbecue sauce can be used as a condiment with this. Add a salad and it makes a good dinner with leftovers (if there are any 🙂 ) for lunch.

06/07/2026

Before I discovered it had a name, Shakshuka was part of my menu planning particularly during periods of my life when times were tough. We still eat it because it is good. Shakshuka is basically thick tomato sauce in which you poach eggs, with variations found in most cultures and cuisines . I have seen all sorts of complicated recipes for it but they all boil down to that. You can make your favourite tomato sauce or use your favourite out of a can - either works well as long as it is thick. The toppings are what makes it special, ranging from all types of cheese, to peppers and chopped herbs. A couple of my favourite topping combos are feta cheese and peppers, or sharp cheese and cilantro/parsley/chopped green onions.

Shakshuka can be made on the stovetop cooker or hot plate in a Tagine (Moroccan clay cooker) or frying pan with a lid. I use cast iron but a regular metal frying pan is fine. It is excellent for breakfast, lunch or dinner.

05/29/2026

05/25/2026

Lunch and dinner bowls are easy to make and a nice way to use up leftovers. The basics are a carbohydrate of some kind (e.g. for an asian theme use rice or rice vermicelli, for a greek theme use cous cous or quinoa), cooked protein, fresh vegetables, garnishes and dressings or seasonings. A salmon bowl I make starts with white rice, which is then topped with cubed salmon cooked in teriyaki sauce, sliced cucumbers and sliced avocados. Garnishes include cilantro and green onions. You can top it with hoisin sauce or a chipotle mayo which adds a nice kick. A greek themed bowl can contain herbed chicken slices, feta cheese, tomatoes, cucumbers and olives as a garnish. A nice greek style dressing ties it all together.

The combination possibilities are varied and fun to play with. Enjoy!

05/07/2026