Stir the Pot #2 - Sanctuary Kitchen

no. 2
ACTIVISM SERIES
FOOD
the food enthusiast and activist
for

Kitchen, a program of CitySeed in partnership with a network of
Sanctuary
volunteers, was formed in 2017 to promote and celebrate the
community
traditions, cultures, and stories of refugees resettled in
culinary
In addition to its historical diversity as a refugee resettlement
Connecticut.
New Haven alone received over 500 refugees in 2016 and expects a
hub,
number in 2017. With this diversity comes delicious opportunities for
similar
exchange, enriching the community at large and building ties
cultural
demographic divides.
across
and immigrants arrive here with the potential to contribute their
Refugees
unique skills and passions to the diverse and changing face of the
own
New Haven Area. Sanctuary Kitchen seeks to highlight these skills in
Greater
viable culinary pursuits that provide personal income
economically
while promoting their culinary traditions, cultures, and stories to
potential,
understanding and appreciation throughout our community.
improve
Sanctuary Kitchen, we believe that sharing a meal and personal stories
At
a strong and meaningful gesture of welcome and acceptance, an
is
space in which the simplest and most genuine cultural exchanges
intimate
occur. We believe in community and hope that our programs will
can
authentic connections between local residents and new arrivals.
cultivate
brings people to the table, enriches lives, and fosters mutual
Food
across diverse cultures in the most delicious ways
understandings
attending a Sanctuary Kitchen event, you're helping refugees
possible.By
asylum seekers receive training, support, income and opportunities to
and
their skills in meaningful ways.Find out more about Sanctuary Kitchen
share
its creation: sanctuarykitchen.org (Get involved
and
https://www.sanctuarykitchen.org/get-involved/)
Introducing Sanctuary Kitchen

FEBRUARY
Sancturay Kitchen
Tuesday, February 21, 5:30 - 7:30 pm
CitySeed, 817 Grand Ave., New Haven
Reading: How Food Can Impact Communities, Caleb Zigas, Executive Director of La
Cocina
Cooking: food from Sanctuary Kitchen
Kitchen Table Talk: What power are you willing to sacrifice or what privilege are you
willing to share to make the food system more equitable and sustainable?

peace or war, the ultimate refuge the sanctuary of all that is
“In
lies distilled within the warmth of the kitchen.
humane
remember always, that all of us, and you and I
“Remember,
are descended from immigrants and revolutionists.”
especially,
SANCTUARY KITCHEN
— Paul Salopek, National Geographic
― Franklin D. Roosevelt

power are you willing to sacrifice or what privilege
What
you willing to share to make the food system more
are
New Haven
The
Policy Council
Food
on the third
meets
of every
Wednesday
from 8:30 –
month
am at City
10:00
to a Go
Team
Management
a Incubate
idea at
business
Grove, Collab,
the
Food the
Meet
Entrepreneur
Group Up
T A R T A S
A R D E N G
to the Land Trust
Go
New Haven
of
and the
website
a Garden
Start
the Land
Attend
Garden
Trust
Meeting
Committee
last Tuesday of
the
Month 6:00pm –
the
7:30pm
Seedlings from
Buy
Ground,
Common
Farmers Market,
the
your local farm
or
D U C A T E
E
O U R S E L F
Y
a cooking class
Take
Common Ground,
at
Global
CitySeed,
Gourmet, and
Local
out a book
Check
food from the
about
a food
Watch
documentary
recipes with
Share
neighbors
your
with your
Garden
or children
elders
to the Farmers
Go
Market
for a
Volunteer
organization
food
Sanctuary
like
New Haven
Kitchen,
Solar Youth
Farms,
a Downtown
or
Soup
Evening
Kitchen
at your Eat
Joint
Neighborhood
equitable and sustainable?
(google the organizations, book lists, restaurants, meeting info, etc.)
P A R T I C I P A T E
S U P P O R T
Shop Local
page
Cooking Matters.
Hall.
library
Meeting
Join a Farm CSA

cup fine bulgur
3
cup walnuts, chopped (plus some for garnish)
1
medium onions
2
large red bell pepper
1
large hot red pepper
1
cup tahini
1/3
cup pomegranate molasses
1/4
bread sticks (crackers)
2
teaspoon ground cumin
1
teaspoon oregano
1
cup Extra virgin olive oil
1/3
T. salt (or to taste)
1
bulgur in bowl, rinse with cool water, and drain. Set aside.
Place
the onions, and quarter the peppers
Chop
to food processor: onions, garlic, hot and bell peppers, walnuts (keeping some to
Add
on top), and bulgur. Blend.
sprinkle
tahini, pomegranate molasses, salt, oregano, and cumin. Blend.
Add
bread sticks and blend.
Add
M U H A M M A R A - W A L N U T A N D R E D P E P P E R D I P
Makes approx. 6 servings
Mint leaves, sliced radish for garnish
Spread onto a tray, top with olive oil, and garnish with mint and walnuts.

MEDAMES
FUL
SUDANESE/FOUL
FAVA
MOUDAMAS,
BREAKFAST
BEANS
15 ounce cans cooked small fava beans or
2
beans black
tablespoon ground cumin
1
tablespoon smoked paprika
1
medium red onion, finely chopped
1
ripe tomatoes, diced
2
bunch parsley, finely chopped
1
or rocket leaves
arugula
cheese feta
and pepper to taste
salt
the cooked fava beans with the liquid
Pour
a heavy saucepan. Add the minced
into
the cumin and smoked paprika, the
garlic,
and the pepper. Bring to a boil. Using a
salt,
masher, mash the fava beans partially
potato
cook over medium heat for 10 minutes.
and
the lemon juice, the olive oil and half of
Add
chopped vegetables. Stir, adjust the
the
and remove from the heat.
seasoning
the foul moudamas into a shallow
Spoon
dish and top with the rest of the
serving
vegetables. Add tomatoes, red
chopped
feta cheese, and arugula or rocket
onions,
a generous amount of sesame
leaves.Spread
DISH
cloves garlic, minced
4
cup lemon juice
½
cup olive oil
¼
sesame oil to taste
.
WE HELP
YOU GET
WHAT
YOU NEED
IN LIFE.
oil over the top. Serve with bread.
by Nadine Nelson of Global Local Gourmet

tablespoon salt for water, plus 1/8 teaspoon for dip
1
pound carrots, washed and cut into 1-inch chunks
1
tablespoons olive oil
3
tablespoons orange juice
3
tablespoon honey
1
teaspoons ground cumin
1-1/2
teaspoons sweet paprika
1-1/2
teaspoon
1/2
to 1/4 teaspoon hot red pepper flakes
1/8
olive oil, paprika, minced cilantro
Garnish:
3 quarts water and 1 tablespoon salt to a boil. Add the carrots and simmer
Bring
a fork easily pokes through them, about 12 minutes. Drain well. (Don't peel the
until
carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a
Place
processor. Process until the dip is totally smooth. Taste and adjust seasonings
food
needed (it should have a tangy sweet-tart balance with a bit of heat). To serve,
as
the top of the dip with a fork to make ridges. Drizzle with some olive oil,
swirl
M O R O C C A N C A R R O T D I P
Makes 2 cups
3 cloves garlic
¼ cup red wine vinegar
carrots; they pack more nutrients with the peels on.)
sprinkle with paprika and serve at room temperature with pita chips or crudités.
by Nadine Nelson of Global Local Gourmet

Wish list: As a small non-profit with big ideas, CitySeed and our newest program,
Amazon
Kitchen, relies on the generosity and commitment of our supporters to help us meet
Sanctuary
many needs of our organization. Now there is another way to donate to Sanctuary Kitchen!
the
out our Amazon Wish List for much-needed items you can purchase directly for CitySeed-
Check
a fun way to support us this year! Your donation of these items will help us reduce the
-
cost of our programs, and return more money directly to our chefs and future programs
overhead
yourself in he and
“Recognize
who are not like you and
she
me.”
CARLOS FUENTES
SUPPORT & LEARN MORE
of Sanctuary Kitchen. http://a.co/8NnxC3A
Interview with Culinary Citizen Podcast - https://soundcloud.com/theculinarycitizen/s2ep6