Grickle Grass Green Room Session



  • 8 avocados, ripe 
  • 2 ripe roma tomato
  • 2 jalapeno peppers 
  • 4-5 limes (adjust to taste)
  • 4 cloves garlic 
  • 4 tablespoon very finely diced red onion 
  • ½ cup cilantro, finely chopped 
  • salt to taste 



Finely dice the garlic and red onion, Add to bowl. (Alternately roughly chop, and add to bowl of food processor to chop finely). 

Quarter the tomato and discard core and seeds, finely dice tomato and add to garlic and onion 

half the jalapeno, and scrape the seeds into bowl with other ingredients. Remove viens of jalapeno, then very finely dice and place into bowl with other ingredients. 

Pick ¼ cup of cilantro and wash, dry and chope finely. (Tomato and jalapeno can also be chopped in the food processor with cilantro). 

juice 2 limes and set aside juice. 

Half the avacados and remove pits. Carefully with knife, cube the avocado in the shell and scoop out with a spoon, add to other ingredients. Add lime juice and begin to mash together all ingredients with fork, until a mostly smooth consistency is reached (there should be a little bit of chunks through). 

Add salt to taste, adjust with more lime juice if needed. 



Mango Salsa 

  • 3 large mangoes, peeled and diced 
  • 1 cup cucumber, peeled and diced 
  • 2 tablespoons jalapeno, finely chopped
  • ½ cup red onion, finely diced 
  • 2 tablespoons lime juice 
  • ½ cup cilantro leaves, roughly chopped 
  • salt to taste 



Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt to taste. 


Samosa wraps 

Samosa potatoes Ingredients 
  • 4 teaspoons grapeseed oil 
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds 
  • 1 jalapeno pepper, chopped
  • 1 tablespoon ground tumeric 
  • 2 tablespoons ground cumin 
  • 4 teaspoons ground coriander 
  • 1 teaspoon cayenne 
  • 2 cloves garlic 
  • salt to taste 
  • 4 lbs medium potatoes, peeled, boiled and mashed corsely 
  • 1 cup peas 
  • ¼ cup minced ginger 
  • 2 teaspoon amchur (dry mango powder) or sumac 
  • ¼ cup cilantro, chopped  
  • ¼ cup mint, chopped 
  • juice of 1 lemon 


Spiced Chickpeas ingredients 

  • 1 tablespoon olive oil 
  • 2 cans of chickpeas 
  • 1 teaspoon ground cumin 
  • 1 teaspoon coriander 
  • 1 teaspoon garlic powder 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon cayenne 
  • ½ ginger powder 
  • salt to taste 


Wraps Ingredients 
  • 1 large chopped tomato 
  • 1 chopped onion 
  • ½ bunch of cilantro 
  • wraps x 16 



Samosa Mixture: heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper colour. Add the jalapeno pepper and cook fro a minute.

Add all the species and mix in. Add the mashed potatoes, salt and mix in. Break any larger pieces, cover and cook for 2 minutes. 

Add peas, ginger, chutney and mix in. Add chaat masala or amchur (mango powder) or both and mix in. Add more lemon juice if imitting these spices. Taste and adjust salt to flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop. 

Chickpeas: Heat oil in a skillet. Add the chickpeas and spices and salt and mix well. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 minutes. Taste and adjust salt and flavor.

Wraps: Layer any greens if using. Add potoato mixture. Then some chickpeas, chopped tomato, onion, and cilantro. Wrap it all ip by folding in the left and right sides. Then folding the edges closet to you over the filling. Tuck in and tighten, then continue to roll and tuck. 


Quinoa Tabbouleh Salad 

  • 4 cups quinoa, rinsed well 
  • 2 teaspoons salt plus more to taste 
  • ½ cup fresh lemon juice 
  • 4 garlic cloves, minced 
  • 1½ cups extra-virgin olive oil 
  • freshley ground black pepper 
  • 3 large english houthouse cucumbers, cut into ¼-inch pieces 
  • 3 pints cherry tomatoes, halved 
  • 1⅓ cup chopped flat-leaf parsley 
  • 1 cup chopped fresh mint 
  • 1 bunch scallions, thinly sliced 



Bring quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low conver, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. 

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over. 


Chicken Shawarma Wraps 

  • 8lb chicken thigh fillets, skinless and boneless 
Marinade Ingredients 
  • 4 large garlic cloves, minced 
  • 4 tablesoons ground coriander 
  • 4 tablespoons ground cumin 
  • 4 tablespoons ground cardamon 
  • 2 teaspoons groun cayenne pepper 
  • 3 tablespoons smoked paprika 
  • 3 tablespoons salt 
  • 4 teaspoons black pepper 
  • ½ cup lemon juice 
  • 1 cup olive oil 
Yogurt Garlic Sauce 
  • 4 cups greek yogurt 
  • 4 cloves garlic, minced 
  • 4 teaspoons cumin 
  • juice of 1 lemon 
  • salt and pepper to taste 
To serve 
  • 24 wraps 
  • romaine lettuce 
  • tomato slices 
  • pickled turnips 
  • white onions 
  • pickles 
  • hummus 

Rhubarb Crisp Bars

  • 2 cups rolled oats 
  • ¾ cups all-purpose flour 
  • 1 cup light brown sugar 
  • heaped ½ teaspoon table salt 
  • ¾ cups unsalted butter, melted 
  • 2 teaspoons cornstarch (optional, but helps firm up the filling)
  • 2 tablespoons granulated sugard, divided 
  • 2 cups small-diced rhubarb
  • 2 cups small-diced strawberries 

Heat oven to 375°F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.

Place oats, flour, brown sugar, and salt in bowl and mix. Pour melted butter over, and stir until clumps form. Set aside ½ cup of hw crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Place fruit in a bowl. Sprinkle in evenly with cornstarch, then lemon juice, and granulated sugar. Spread fruit over the crust. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toast and amazing. 


Chia and date balls (do 3x recipe, one with craisins, 1 with chocolate, and one plain)

  • 6 large medjool dates, pitted (1 cup)
  • ½ cup chia seeds 
  • 2 tablespoons coconut oil 
  • ½ teaspoon vanilla, pr pinch of cinnamon 
  • 2 tablespoons dark chocolate chips (substitute craisins or remove)



Remove the pits from the dates and pulse the dates in a food processor or blender until it froms a paste. In a medium bowl, mix the date paste with the chia seeds and coconut oil. It will form a thick dough. 

Next add in the chocolate chips or craisins. 

Roll the dough into balls, it can be eaten immediately in dough-form. Preferably put it in the fridge or freezer to give it more of a chewy texture. 


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