Recipes from Cooking Classes with Meals on Wheels

We've partnered with Meals on Wheels London and the Village Table to organize fun and interactive community cooking classes! These classes are held at the Food Incubator in London, a place in the OEV for small business to get their roots and continue to grow.  

Salad Bar

  • 4 boxes Slegers leafy greens
  • 2 boxes Slegers micro greens
  • Lemon Vinaigrette
  • Classic Vinaigrette
  • Craisins
  • Sunflower seeds 
  • 1 Cucumber, diced
  • 2 Colourful Carrots, peeled for ribbons
  • 1 Red pepper, diced
  • 1 Yellow pepper, diced
  • 1 pint Strawberries, chopped
  • 3 Apples, diced
  • Edible Flowers (optional)


Classic Vinaigrette recipe

  • ¼ cups apple cider vinegar
  • ¾ cup canola oil
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • salt and pepper to taste


Lemon Vinaigrette recipe

  • 1/4 cup lemon juice
  • 3/4 cup canola oil
  • 1 tablespoon honey
  • 5 mint leaves, minced
  • salt to taste


Stuffed Baguette


  • 2 baguettes
  • 500g cream cheese
  • 1 cucumber, diced
  • 1 red pepper, diced
  • 10 sundried tomatoes, diced
  • 150 g salami, sliced thinly and cut into thin strips


Slice the baguette down one side and pull out most of the filling, so that you have a hinged piece of bread that is easy to fill. Weigh the cream cheese into a mixing bowl and give it a good mix with a wooden spoon to make it nice and smooth. Once everything is sliced up into small pieces, add the ingredients to the cream cheese and mix to combine. Grab the baguette shells and a spoon and stuff each piece of baguette with the mixture. Make sure they pack it in firmly as this will make it so much easier and neater to slice later on. When the baguettes are full to the brim, wrap them in cling film and place in the fridge until the cream cheese becomes more firm.


Ham, Apple, Brie Melt


  • 10 slices whole wheat bread
  • 2 apples, sliced very thinly
  • 20 slices ham
  • 1 (10-ounce) wedge brie, sliced
  • About 2 cups of arugula
  • softened butter 


Butter one side of each slice of bread. On five slices (non-buttered side), layer cheese, ham, apples, arugula, and then finish with a layer of cheese (this will help keep the sandwich together). Stack the last five slices of bread on the sandwiches (butter side facing out). Once the sandwiches are built, fry them in a frying pan until the cheese melts and each side is golden brown. 


Italian Sliders


  • 12 slider buns, cut in half
  • 12 slices ham
  • 12 slices salami
  • 12 slices provolone cheese.
  • 2 beefsteak tomatoes, sliced thinly
  • 2 cups lettuce, shredded
  • 1 red onion, sliced thinly
  • 1 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 cloves garlic, minced
  • salt and pepper


In a bowl, combine mayonnaise, dijon mustard, garlic and salt and pepper to taste. On each slider, spread mayonnaise mixture and top with ham, salami, cheese, tomatoes, onion, and lettuce. Cut each slider in half and place a toothpick in each half to hold sandwich together. 


 Urban Harvest Landscape