Toronto's Top Chefs Share Recipes for Feeding Toronto's Hungry Students Week

Sunday, September 30, 2012

This week, the City of Toronto is celebrating its 8th annual Feeding Toronto's Hungry Students Week (October 1-5, 2012). To mark this special week, Toronto's top chefs are asking parents to try their personal, childhood-inspired school lunch recipes at home, and to also consider making a donation to The Angel Foundation for Learning, a 25-year-old registered Canadian charity that’s dedicated to supporting the Toronto Catholic District School Board's most vulnerable students. These recipes have been donated by Chef Corbin Tomaszeski from the ROM's C5, Chef John Horne from Oliver & Bonacini's Canoe (see recipe below), and Chef James Gao from Kanji, in the hopes of raising awareness and funds to fight student hunger.

FAST FACTS STUDENT HUNGER IN THE CITY OF TORONTO

This year, October 1-5, 2012 marks the 8th annual Feeding Toronto's Hungry Students Week. It's an initiative designed to promote awareness of the important link between child nutrition programs and learning in the City of Toronto
Almost 40 per cent of students within the Toronto Catholic District School Board (TCDSB) live below the poverty line, and for many of them, childhood hunger is a sad reality
Within the TCDSB:

one in three children uses a breakfast program every day
over 30,000 TCDSB students rely on student nutrition programs daily

Studies show student nutrition programs reduce absenteeism, improve children's health, behaviour and academic performance. Conversely, hungry students tend to get sick more often and have lower academic performance

ABOUT THE ANGEL FOUNDATION FOR LEARNING

The Angel Foundation for Learning is the charitable organization that serves the needs of students of the TCDSB
In the 2011-12 school year, The Angel Foundation for Learning provided financial assistance to over 35,000 students and disbursed $2,000,000 through four wings of support:

Student nutrition programs
Educational experiences
Funding for emergency needs
Administering yearly bursaries, awards and funds

The Angel Foundation for Learning’s student nutrition programs serve a staggering 6.8 million breakfasts, lunches and snacks each school year

Ham & Cheese on Buttermilk Biscuit with Apple Coleslaw & Crunchy Corn on the Cob

Ingredients for Apple Coleslaw:
(Makes 1 to 2 servings)

1 cup shaved green cabbage (can buy precut)
1⁄2 apple sliced
1 tbsp apple cider vinegar or any vinegar
1 tsp sugar pinch of salt
touch of ground cinnamon (optional)

Method:

Place all ingredients in a small container with a lid. Give it a quick stir and place the lid on and shake it up. Allow it to marinate.

Ingredients for Buttermilk Biscuits:

(Makes 10 to 16 Biscuits)
2 1⁄2 cups all purpose flour
2 tbsp sugar
4 tsp salt
4 tsp baking powder
1 tsp baking soda
1 tbsp raisins (optional)
1 cup cold butter
1 1⁄2 cups buttermilk

Method:

Combine all dry ingredients in a bowl. Cut cold butter into the dry ingredients and mix with a fork or pastry cutter. Add in buttermilk. Allow to sit for 5 to 10 minutes in the fridge. Roll out to 3⁄4 inch thickness and use a large cookie cutter to cut rounds out of the dough. Place on a baking sheet and bake at 325 ̊F for 15 to 18 minutes. Once cooled, cut open and layer with your favourite country ham and cheese.

Ingredients for Crunchy Corn:

corn on the cob
honey, hummus, or any other preferred spread
salted corn nuts

Method:
Boil corn on the cob and cool in refrigerator. Once chilled, brush corn with your desired spread.

For more recipes, visit angelfoundationforlearning.org and while your there, please donate if you have five dollars to spare. Just $5 can feed a hungry child breakfast for a week.