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The PACT Urban Peace Program is an award-winning, outcome-driven, and equity-minded registered Canadian charity.

We are committed to supporting and empowering under-served youth, families, and seniors in the community as well as youth in the criminal justice system.

LEARN MORE

Cover of the 2024 PACT Annual Impact Report.png

Click here to download our 2024 Annual Impact Report.

🌟 Celebrating Our Amazing Team Member, @azaleta.ish! 🌟

We’re so proud of Azaleta, who was recently recognized by the Simon Penn Co-Education Unit for her incredible work as a mentor through the PACT Life Coaching Program. 🙌

Her dedication to youth empowerment and restorative justice continues to inspire us all. Through her work with the Simpson Penn Centre for Boys, the Ministry of Social Services, and our amazing partners at the Rotary Clubs of The Bahamas, Azaleta is helping transform lives and build stronger communities.

👏 Congratulations also to Principal Bowe on his recognition from the Minister of Education, the Hon. Glenys Hanna Martin, for launching this impactful program at the school!
Thank you, Azaleta, for embodying the spirit of service and for your unwavering commitment to mentorship and youth development.

Together, we’re making change happen. 💛

🔗 Learn more: www.pactprogram.ca
#YouthJusticeBahamas #MentorshipMatters #PACTProgramCanada #Rotary #ServiceAboveSelf #CommunityLeadership #RestorativeJustice #RoadToPeace #RotaryDistrict7020

🌟 A heartfelt thank you to the Dan and Mary Cornacchia Foundation at Toronto Foundation for their generous support of the PACT Program! 🙏

Your contribution is helping us empower young people through hands-on learning, mentorship, and community engagement. Together, we’re building brighter futures.

#ThankYou #PACTProgram #YouthEmpowerment #CommunitySupport #TorontoFoundation

We’re hiring! 🚀 Apply today on Indeed and join our team! #NowHiring #JobOpportunity

Apply today through the links in our bio!

Join us in our vision of creating vibrant, thriving communities. 🏡 Every person deserves the opportunity to reach their full potential. Let’s make a difference together! #PACTUrbanPeaceProgram #CommunityWellness

Every child deserves a quality education. 📚 Our curriculum-linked workshops provide experiential learning opportunities for students in Toronto. Let’s shape the future together! #PACTEducation #ExperientialLearning

As we bid farewell to 2024, we look back with gratitude for the incredible support we’ve received from our community. Our mission to strengthen community wellness continues into the New Year. Let’s make 2025 a year of change, growth, and peace. From all of us at The PACT Urban Peace Program, we wish you a Happy New Year filled with joy and prosperity! 🎉🍾 #PACTUrbanPeace #NewYear #CommunityWellness

As we gather around the table this holiday season, let’s remember those who are less fortunate. At The PACT Urban Peace Program, we’re working tirelessly to provide food security and empowerment to under-resourced communities. Join us in spreading the holiday cheer by donating or volunteering. Every bit counts! Happy Holidays from our PACT family to yours! 🎄🎁 #PACTUrbanPeace #FoodSecurity #HappyHolidays

Our volunteers are the heart of our organization. ❤️ Thank you for dedicating your time and efforts to make our community a better place. Want to join our team? Get in touch with us today! #PACTVolunteers #CommunityService

Our 2024 Annual Impact Report is out. Check out all the great initiatives that took place this year and how you can help today! www.pactprogram.ca/donate

The report can be viewed on our website, link in bio.

Check out our new site at Elmbank Junior Middle Academy! 🌳🍎 We’re creating an accessible garden to enhance inclusivity and community engagement. Join us in our mission! #PACTUrbanPeaceProgram #InclusiveCommunity

Exciting news! 🎉 We’re expanding our Grow-to-Learn program to the Elmbank community. Together, we can create more green spaces and enrich education. Stay tuned for updates! #PACTGrowToLearn #CommunityGardening

🎉 Proud to support @trca_hq as they celebrate 15 years of sustainable impact! Check out their anniversary page and share your thoughts on how SNAP has made a difference: trca.ca/SNAP15
#SNAP15Years #CollaborationForChange

Did you know? Our Grow-to-Learn program has produced and distributed over 100,000 pounds of fresh produce since 2012! 🍅🥕 Together, we can make a difference. #PACTGrowToLearn #SustainableLiving

Food security is a right, not a privilege. 🧄🍅 Our Fresh Food Box Program ensures that families in need have access to fresh, healthy produce. Join us in our mission to end hunger. #PACTFreshFoodBox #FoodSecurity

Experience nature at its best with our Grow-to-Learn Outdoor School Gardens. 🌳🌻 Learn about environmental issues and the beauty of organic food. Book a tour with us today! #PACTGrowToLearn #OrganicGardening

This weeks recipe is a: Turkish Red Cabbage Salad

Ingredients:
- ½ head red cabbage
- ¼ cup olive oil
- 1 fresh lemon juice
- 1 tsp salt

Directions:
1. Wash the cabbage and cut it into thin slices.
2. Pour olive oil, lemon juice, and salt in a bowl followed by shredded cabbage.
3. Give it a good mix, and massage for 5 minutes to get the oil coated all over the cabbage.
4. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
5. Serve it cold with kebabs.

Recipe from: https://sourandsweets.com/best-turkish-red-cabbage-salad/#recipe

Did you know that The PACT Urban Peace Program has been transforming lives since 1995? 🌍 We are committed to supporting and empowering our community. Join us in our mission! #PACTUrbanPeaceProgram #CommunityWellness

This week we have a 2 for 1 recipe, brought to us by our Fresh Food Box Community member, Lien!

Cheesy Corn Casserole and Sautéed Beans and Carrots

Cheesy corn:
- Kernel from 2 plump ears of *peaches and cream corn (2 cups)
- 1 tbsp ghee or butter
- 1/4 yellow onion, diced
- 1-2 pinches of sea salt
- 2 slices provolone or mozzarella cheese, break in half
- 2 tbsp kewpie mayonnaise or regular mayonnaise
Optional:
- 1 tbsp Mirin
- Garnish with paprika, grated cheese, black pepper
*If using yellow corn or canned corn, add 1/2 tsp cane sugar

Instructions:
- Preheat toaster oven to 400F
- In medium low heat, melt the ghee or butter in a skillet
- Add diced onions and sautéed for 5 minutes until lightly browned and caramelized, stirring occasionally.
- Add in corn kernel and mirin, gently stir until combined and cooked through (5 minutes), should not see any liquid remaining
- Remove from heat and spoon half into a oven safe dish
- Squeeze in a zigzag pattern or spread approximately 2 tbsp kewpie mayonnaise or mayo over corn
- Lay cheese slices until it covers the top completely
- Add in other half of the sautéed corn
- Place in bottom rack of toaster oven or middle rack of regular oven and bake 10 minutes.
- Remove, add the garnish and enjoy!

Flambe beans and carrots:
- 1 carrot, peeled and sliced 1/4 think
- A small bag of mixed beans washed and cut into 1 inch length
- 1 tbsp rendered fat, ghee or EVOO
- 1-2 pinches of cane sugar
- 1/8 tsp sea salt
Optional:
- 1-2 tbsp rum or brandy

Instructions:
- In a skillet used for corn, heat to medium and add in fat, ghee or EVOO
- Once melted, add carrot slices in single layer. Cook each side for 5-6 minutes. Lower heat if needed; do not let it burn
- Add the beans, sugar and salt
- Stir until beans are cooked through (3-7) minutes
- Add the rum and set alight
- Transfer to serving bowl once the alcohol burns completely (15-30 seconds)

Enjoy!

This week’s recipe comes from our very own Fresh-Food Box community member Lien! It is a: Hearty Lentil Soup with Root Vegetables 🍲

This lentil soup is made with root vegetables, it is both hearty and delicious!

Ingredients:
- 1½ cups red lentils, rinsed and drained
- ½ onion, finely chopped (about 1 cup)
- ½ carrot, peeled and cubed (about 1 cup)
- 2 cloves garlic, minced
- 3 small potatoes, peeled and cubed (about 1 cup)
- 6 cups stock (chicken, vegetable, or water)
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp turmeric
- Pinch of oregano
- ⅛ tsp cayenne pepper or paprika

Instructions:
- In a large pot, sweat the onion in 2 tbsp of extra virgin olive oil, butter, or ghee over medium heat for 5-7 minutes.
- Add the carrots and potatoes, stirring for an additional 2 minutes.
- Stir in the lentils, stock, and remaining ingredients. Bring to a low boil, then reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking and overflow.
- Before serving, garnish with a sprig of parsley or coriander, and season with sea salt, black pepper, paprika, and a few drops of extra virgin olive oil.

This soup is great on its own as a meal or served as an appetizer.

Enjoy!

🌱 Today in our Grow-to-Learn Outdoor School Gardens, students are learning about the environment and the impact of growing local organic food. We believe in the power of experiential learning. #Education #Sustainability #PACT

This weeks recipe is: Orange Salad Dressing (Vinaigrette)

Ingredients:
- 2 tablespoons vinegar, like white wine vinegar apple cider vinegar, champagne vinegar, or rice vinegar
- 2 -3 teaspoons grated orange zest
- ⅓ cup fresh orange juice, from 1 orange
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- ⅓ cup extra-virgin olive oil
- 2 tablespoons minced onion, cooking (yellow onion)
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper

Instructions:
In a small bowl, whisk together vinegar, orange zest, orange juice, honey, mustard, olive oil, onion, salt, and pepper until fully emulsified. Store refrigerated in an airtight container for up to 1 week.

Note: You can also add the ingredients to a small jar with a tight fitting lid and shake until emulsified.

Makes 3/4 cup

Recipe adapted from: https://themodernproper.com/orange-vinaigrette

#Pactprogram #growtolearn #urbangardening #communitycookbook #saladdressing

🎨 We love seeing our students express their creativity! Check out these vibrant signs and murals by the arts program at John Polanyi C.I., adding color to our garden spaces. #ArtsEducation #CommunityEngagement #PACT

This weeks recipe is: Sweet Peppers And Zucchini Salad 🥗

Ingredients:
- 1 lb sweet peppers (approx. 3 sweet peppers)
- 2 zucchini sliced diagonally to ¼ inch slices
- 3 cloves garlic finely minced
- ½ bunch fresh parsley chopped
- ½ bunch fresh cilantro chopped (optional)
- 2 tablespoon Balsamic vinegar
- 7 tablespoon grapeseed oil or olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper

Instructions:
- Heat 3 tablespoons of oil in a large pan and on a medium heat.
- Add sweet peppers and cook stirring frequently until slightly softened and browned on the sides, about 7-10 minutes. With a slotted spoon transfer the peppers into a medium bowl.
- To the same pan, add zucchini and cook for about 5 minutes until softened. Don’t overcrowd the pan. You might need to cook in batches.
- Transfer cooked zucchini to the bowl with the sweet peppers.
- Add garlic, parsley, cilantro, vinegar, remaining 4 tablespoons of oil, pepper and salt to a small mixing bowl and whisk until all ingredients are incorporated.
- Drizzle cooked vegetables with a parsley and cilantro dressing and serve.

Recipe adapted from: https://www.lavenderandmacarons.com/georgian-salad-baby-sweet-peppers-zucchini/#recipe

#Pactprogram #growtolearn #urbangardening #communitycookbook #saladrecipe

👦👧 Through our Grow-to-Learn Curriculum-Linked Workshops, we’re enhancing the educational experience for thousands of young students each year. We believe in the power of outdoor, experiential learning. #Education #ExperientialLearning #PACT

This weeks recipe is: BASIL ROASTED EGGPLANT WITH HEIRLOOM TOMATOES 🍅

Ingredients:

Eggplant Ingredients:
- 2 medium eggplants (see notes)
- 1 teaspoon fine sea salt
- 3 medium heirloom tomatoes, thinly sliced
- 5-10 basil leaves, julienned
- 1 teaspoon balsamic vinegar
- flake salt (optional garnish)

Basil Sauce Ingredients:
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 packed cup basil leaves
- 1 garlic clove

Instructions:

1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
2. Wash and dry the eggplant, cut the ends off and slice lengthwise. Sprinkle the cut side of the eggplant with the salt and rest for 10 minutes.
3. Pat the eggplant dry and remove any remaining visible salt. Place the eggplant cut side down on the baking sheet and roast for 10 minutes.
4. While the eggplant is roasting make the basil sauce. Combine the olive oil, lemon juice, salt, pepper, basil and garlic in a blender and process until completely smooth.
5. Take the eggplant out of the oven and flip over. Brush the basil sauce liberally over cut side of the eggplant and return it to the oven. Roast for 20 minutes or until cooked throughout.
6. Remove it from the oven and rest undisturbed for 5 minutes.
7. Transfer the eggplant to a cutting board and top it with the tomatoes, julienned basil leaves, balsamic vinegar and flake salt if desired.
8. Slice and serve as is, or chill and serve cold.

Notes:
-Medium sized eggplants not exceeding 5 inches in diameter work best.
- Recipe from: https://withfoodandlove.com/basil-roasted-eggplant/#more-9152

#Pactprogram #growtolearn #urbangardening #summercooking #communitycookbook

🌍 Every day, we’re working towards our vision of vibrant, thriving communities that are inclusive and accessible. Join us in creating a world where every person has the opportunity to reach their full potential. #Inclusivity #Community #PACT

We are absolutely thrilled to announce that The Rotary Club of Toronto and its Foundation has generously donated $25,000 to our Fresh Food Box Program. This incredible support will make a significant difference in our efforts to provide healthy, fresh produce to families experiencing food insecurity in Toronto.

The Fresh Food Box Program is a vital part of our mission at The PACT Urban Peace Program. With this generous donation, we can continue to deliver nutritious and fresh produce boxes to families in need, ensuring they have access to the healthy food they need during these challenging times.
We are deeply grateful to The Rotary Club of Toronto for their commitment to our cause and their belief in our mission. Their support not only helps us continue our work but also sends a powerful message about the importance of community, compassion, and caring for one another.

Thank you to The Rotary Club of Toronto, for your generous donation and for standing with us in our mission to strengthen community wellness. Together, we are making a difference!

#RotaryClubToronto #FreshFoodBox #PACTUrbanPeaceProgram #CommunitySupport #Toronto #FoodSecurity #ThankYou

💚 We’re proud to be a certified Good Food Organization and a leader in food-security programming. Our Fresh Food Box Program ensures that families experiencing food-insecurity have the fresh produce they need. #FoodSecurity #CommunityImpact #PACT

🌳 We’re thrilled to share the progress of our accessible garden at Elmbank Junior Middle Academy. With raised flower beds and widened pathways, every individual can enjoy the beauty of nature. #Accessibility #Inclusivity #PACT

🍅 Our Fresh Food Box Program ensures families experiencing food-insecurity in Toronto have the healthy, fresh produce they need. We’ve delivered upwards of 19,839 Fresh Food Boxes to those in need. #FoodInsecurity #Toronto #PACT

Join us in congratulating Azaleta Ishmael-Newry as she has been awarded Adler’s 2024 Coach Training Program Scholarship. Be sure to read the full press release on our LinkedIn account. You can find the link in bio.

🥗This Week’s Recipe: Bean & Beet Salad

Ingredients:
- 2 cups chopped beets (about 3 large or 5-6 small)
- 1 pound fresh green beans
- 1 cup freshly cut corn (no need to cook!)
- ½ cup fresh chopped parsley
- 2 cans organic black beans
- ¼ – ½ cup balsamic vinaigrette + 1 tablespoon raw honey (see dressing recipe below)
Optional: You can substitute any store-bought balsamic vinaigrette or dressing of your choice

Instructions:
1. Chop the beets into small ¼-inch cubes.
2. Steam the beets for 8-10 minutes.
3. Chop the green beans into ½-inch sections and add them to the steamer on top of the beets for the last 4-5 minutes.
4. While the vegetables are steaming, prepare the dressing and be sure to add the tablespoon of honey.
5. Remove the steamer from heat to prevent the green beans and beets from becoming too soft.
6. Cut the kernels off the fresh corn.
7. Drain and rinse the black beans, then add them to a bowl with the corn.
7. Once the beets and green beans have cooled, add them to the bowl with the corn and black beans, and mix gently.
8. Pour the dressing over the salad and mix gently. Add the chopped parsley and toss to combine.

Dressing (Balsamic Vinaigrette - Optional)

Ingredients:
- ½ cup organic, cold-pressed olive oil
- ⅓ cup organic balsamic vinegar
- 2 fresh, organic garlic cloves
- 1 teaspoon Dijon mustard

Directions:
1. Mince the garlic cloves or use a garlic press, and add them to a pint-sized mason jar.
2. Add the olive oil, balsamic vinegar, and Dijon mustard.
3. Secure the lid and shake until well combined.
4. For best flavour, let the dressing sit for 30-60 minutes before serving.

Please note this recipe was inspired by: Beth Gordon
Link: https://thekandidkitchen.com/bean-beet-salad/

#Pactprogram #growtolearn #urbangardening #summersalad #communitycookbook

👩‍🌾 We’re proud to share that our Grow-to-Learn program has produced and distributed over 100,000 pounds of fresh produce since 2012, feeding families and seniors in under-resourced neighborhoods. #FoodSecurity #CommunityImpact #PACT

🌱🍽️ What an incredible day at The PACT Urban Peace Program! We just wrapped up our second community meal of the season and it was a resounding success. We had the pleasure of serving up delicious, fresh, and nutritious meals to approximately 80 wonderful community members.

Seeing everyone come together to share food and stories truly embodies our mission of strengthening community wellness and fostering inclusivity. We believe in the power of food to unite and nourish, and today was a perfect example of that.

A huge thank you to our dedicated volunteers and staff who worked tirelessly to make this event possible. Your commitment to our cause is truly inspiring.

Stay tuned for more updates and remember, our table always has a place for you. Together, we are building vibrant, thriving communities. 🌿🏡🤝

#PACTUrbanPeaceProgram #CommunityMeal #FeedingCommunities #NonProfit #Toronto #UrbanPeace #FoodSecurity #CommunityWellness

🥗This Week’s Recipe: Summer Corn & Chickpea Salad (adapted)

Ingredients:
2 teaspoon olive oil
2 green onion, cut small and separated by white & green color
2 ears corn, uncooked, kernels removed
15 ounce chickpeas, rinsed and thoroughly dried
1 large cucumber, quartered & sliced
1 tablespoon lime juice, more or less to taste
1/2 cup cilantro or parsley, roughly chopped

Instructions:
In a small skillet over medium-high heat, warm olive oil. Add white part of the green onion to the skillet and simmer for 30 seconds. Toss in the green part of the onion and let simmer for 15 seconds more. Remove pan from skillet and allow dressing to cool.
Add corn, chickpeas, cucumber, green onion dressing, lime juice, and cilantro or parsley to a large serving bowl. Toss to combine.
Serve as desired.

Please note this recipe was adapted from: https://homemadehooplah.com/summer-corn-chickpea-salad/#recipe

#Pactprogram #growtolearn #urbangardening #summersalad #communitycookbook

🍃 Our mission at the PACT Urban Peace Program is to strengthen community wellness by supporting and empowering youth, families, and seniors. Join us in making a difference! #CommunityWellness #PACTUrbanPeaceProgram

🌳 Our Grow-to-Learn gardens are not just about growing food, they’re about growing minds. Let’s nurture our future leaders. #PACTUrban #YouthEmpowerment #Gardening

This week’s recipe is a: Quinoa, Pea and Mint Tabbouleh 🫛

Adapted from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook.

Ingredients:
1/2 cup quinoa
1 cup thawed frozen or regular peas
1 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1/4 cup diced onion
3 tablespoons lemon juice
3 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon Aleppo pepper (for a mild kick of heat) or substitute it for sweet paprika (for no heat)

Instructions:
1. Bring 1 cup of salted water to a boil over high heat in a small saucepan, stir in the quinoa, reduce heat to medium-low, cover the pan and cook until all the water is absorbed, about 15 to 20 minutes. While it’s cooking, bring another small pot of salted water to a boil, add the peas and cook until tender, about 2 minutes. Drain and run cold water on them to cool them, then place them in a large bowl and smash them with a fork or potato masher. Don’t worry if they’re not very smashed – you just want to break them up so they’re mostly not whole.

2. Add the quinoa to the bowl with the peas, along with the parsley, mint, red onion, lemon juice, olive oil, salt and Aleppo pepper (or sweet paprika, if substituting). Toss well to combine. You can serve it right away, or let it sit for a while.

#communitycookbook #growtolearn #localproduce #pactprogram #foodsecurity #freshfoodbox #gta

We are having a wonderful season at JPCI! Come hang with us! Tuesdays and Thursdays through July + August we have community volunteering from 10am-1pm. We tackle the weeds, we prune the tomatoes, we harvest, we laugh.

1. 😍 🍆 🌸
2. Grapes grow along the fence lining Varna Dr
3. Pollinator garden working it’s magic
4. Marcelle’s zinnias in full bloom
5. Hungarian wax pepper looking gorg
6. Our first watermelon fruits!!! We freaked
7. Sunflower about to burst
8. Our first big carrot harvest! 50 lbs 💪
9. Raspberry season come onnnnn
10. Our community volunteers stringing up our tomatoes!! This could be you!! We appreciate our volunteers SO much.
11. 🌧️

🌍 Sustainability is at the heart of what we do. Our Fresh Food Box Program ensures that families experiencing food insecurity have access to healthy, fresh produce. Together, we can make a difference. #PACTUrban #FoodSecurity #Community

🌱 Join us on Monday’s for PACT Program’s amazing TCI Community Compost Exchange! 🌱

Bring your fruit and veggie scraps (no meat, oil, or cooked food) and exchange them for market dollars - $1 for every quarter pound of compost! 🍎🥕🌽

📅 When: Every Monday (except holidays)

🕛 Time: 12 PM - 4 PM

Let’s keep our community green and sustainable, together! 🌍💚 #CommunityCompost #Sustainability #GoGreen #PACTProgram #LocalMarkets #CompostForCash

This weeks recipe is: Kale, Pea and Quinoa Salad

Directions:
Bring 2 cups of water and a pinch of salt to a boil in a small saucepan. When boiling, add 1 cup rinsed quinoa and return to a boil. Cover and lower heat simmer for 13 min. Remove from heat and let stand covered for another 2-5 minutes. Fluff with fork.

To make pea puree. Bring 3-4 cups of water to a boil in a medium saucepan. Add peas and return to a boil. Cook for 2-3 minutes. Drain and rinse with cool water. Add 1/2 of the peas to a blender with 4 tablespoons of olive oil, juice of 1 lime (or lemon) and salt and pepper to taste. Blend until smooth and creamy.

Heat 2 tablespoons of olive oil and saute chopped garlic with a pinch of red chili flakes (omit if not using) for a few minutes until lightly browned, add zucchini and kale and cook until soft (5-8 minutes).

In a large salad bowl, add the kale and zucchini mixture, cooked quinoa, and remaining peas. Add salt and pepper to taste.

Serve with the pea puree on the side or dollop it on top.

Note, this recipe was adapted from: https://www.pureloveraw.com/kale-pea-and-quinoa-salad-with-tamari-almonds/

#communitycookbook #growtolearn #localproduce #pactprogram

👫 Our mission is to empower youth, families, and seniors within nurturing, inclusive, and accessible environments. Join us as we build vibrant, thriving communities. #PACTUrban #Empowerment #CommunityBuilding

We’re back with another recipe and this week it’s: Roasted Potatoes and Carrots

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients:
-1 pound (454 g) small potatoes, clean and dry
-1 pound (454 g) carrots, peeled and cut into 1 inch thick slices
-3 tablespoons (42 g) butter, melted or substitute with 3 tablespoons of olive oil
-3 cloves garlic, minced
-1 sprig rosemary, finely chopped
-2 sprigs fresh thyme, finely chopped
-2 teaspoons (3.6 g) Italian seasoning
-Salt and pepper, to taste
-1 tablespoon (4 g) fresh parsley, finely chopped for garnish

Instructions:
-Preheat oven to 400 F.
-In a large mixing bowl, toss potatoes and carrots in melted butter or olive oil. Make sure they are evenly coated.
-Add garlic, rosemary, thyme, Italian seasoning, salt and pepper. Mix well.
-Transfer to a baking sheet and bake for 30 to 40 minutes until tender and crispy.
-Sprinkle with parsley and serve hot.

This weeks recipe is adapted from: https://www.africanbites.com/roast-potatoes-and-carrots/

#summerrecipesharing #growtolearn #ontariogrown #communityrecipe

We hosted our first community meal of 2024 last night and it was a huge success! 🥳 We served delicious sweet potato lentil curry to around 50 wonderful community members. Join us for the next meals on July 25, August 29, and September 26 at JPCI. Hope to see you there! #CommunityLove #PACTUrban #CommunityMeals 🍛✨

This weeks recipe is a Stir-Fried Baby Kale with Vegetables and Lime. Feel free to update our recipe for your liking, and always tag us in your creations!

Instructions:

Prepare the mini red potatoes:
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil or vegetable oil.
Add the mini red potatoes and cook for about 5 minutes until they start to soften.

Cooking the Vegetables:
Add the sliced onions and carrots to the skillet. Stir-fry for another 3-4 minutes until they begin to soften.
Add the minced garlic and cook for another minute until fragrant.

Add Baby Kale:
Stir in the chopped baby kale to the skillet. Cook for 2-3 minutes, tossing frequently, until the kale is wilted but still vibrant.

Prepare Lime Sauce:
In a small bowl, combine the juice of 2 limes and soy sauce.

Combine and Finish:
Pour the lime-soy sauce mixture over the vegetables in the skillet. Toss everything together to coat evenly. Cook for another 1-2 minutes until everything is heated through and well combined.
Season with salt, pepper, and red pepper flakes to taste.
Serve.

Remove from heat and serve immediately while hot. Optionally, garnish with fresh herbs like cilantro or parsley, and lime wedges.

👩‍🏫 Our curriculum-linked workshops provide hands-on, experiential learning that goes beyond the classroom. Here's a sneak peek of our students in action! #PACTUrban #Education #ExperientialLearning

It’s that time of year where we share some of our favourite recipes using fresh ingredients! As always, feel free to make changes to the recipes as you see fit, we even updated this one so it’s just the way we like it! #beets #growtolearn

Moroccan Beet Salad:

Ingredients:
5 medium sized beets, tops removed
1 onion, cut in half and thinly sliced
1 tbsp olive oil
1/4 cup freshly squeezed orange juice
1 tbsp orange zest
2 tsp cumin
1 tsp salt
1/4 cup fresh mint leaves, packed
1/4 cup fresh cilantro leaves, packed

Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and let it cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.

2. In a small bowl combine orange juice, orange zest, olive oil, cumin and salt. Stir well and set aside.

3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.

Note: Without the fresh herbs, salad will store well for up to 5 days in the refrigerator.

Recipe Source: https://themodernproper.com/moroccan-beet-salad

🍅 From seed to harvest, our students are learning the value of self-sufficiency and the importance of fresh, local produce. Check out the fruits of their labor! #PACTUrban #GrowToLearn #FreshProduce

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