Community Classroom

MABRRI's Garden Cafe: Side Dish Recipes

oil, lime and an avocado

On the Garden Café menu this week, three delicious side dishes.

Did you miss our first blog post that talks about the Garden Café, which is a collaborative project between Vancouver Island University’s Mount Arrowsmith Biosphere Region Research Institute (MABRRI) and Snaw-naw-as First Nation? Learn more by going to the Zucchini Recipes Garden Café blog post.



2 ripe avocados                                                           2 tablespoons (30 ml) lime juice

1 green onion, finely chopped                                    ¼ cup (60 ml) chopped fresh cilantro

Chili sauce (Tabasco-style) to taste                            1 pinch cumin

Salt and pepper to taste


Mash together avocados, lime juice and salt and pepper. Stir in onions and cilantro. Add chili sauce and cumin to taste.

Roasted Red Pepper Hummus


1 can chickpeas, but reserve liquid                            ½ cup roasted red peppers roughly chopped

¼ cup aquafaba (reserved chickpea liquid)                1 tablespoon lemon juice

1 tablespoon tahini                                                     1 glove garlic

1/8 teaspoon cumin                                                   Salt to taste


Blend all ingredients in a food processor or immersion blender until desired consistency.



750 ml of 11% Greek yogurt                                       1 garlic clove

1 lemon                                                                       2 cucumbers

Salt and pepper


Juice the lemon. Dice and mash the garlic clove. Grate and strain the cucumbers. Mix all ingredients together. Add salt and pepper to taste. Use dip for pita, tortilla chips, vegetables and as a sauce for sandwiches or wraps.


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