Nicoise Salad (Summer Sizzler)

Niçoise salad in a white dish. Two half boiled eggs, blanched green beans, olives, cherry tomatoes and poached salmon arranged nicely on top of mixed greens.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of UBC Residence Dining Halls. He loves local ingredients and simple recipes. Learn how to build a salad with Farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest—July 26, 27, 28.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 7 to October 25.

Yield: 2 servings


Salad (serves 2)

  • 250 g UBC Farm mixed greens (4 big handfuls)
  • 2 cooked eggs
  • 10-15 green beans
  • 10 grape tomatoes, cut in half
  • 10 olives
  • 4 nugget potatoes, cooked, cooled, quartered
  • 80-100 g tuna (optional or salmon)
  • 4-6 tbsp vinaigrette

Vinaigrette (yield 2 cups)

  • 2 tbsp grainy Dijon mustard
  • 125 ml apple cider vinegar
  • 250 ml olive oil
  • salt & fresh cracked black pepper


Blanched Green Beans

  1. trim green beans
  2. bring large pot of salted water to a boil
  3. prepare a large bowl of ice water
  4. drop beans, in batches, into boiling water for 1-2 minutes ensuring they have some bite to them after cooking
  5. drain and plunge in ice water for 2 minutes or until completely cool
  6. remove, dry, reserve for recipe

Cooked Eggs

  1. place eggs into a pot of cold water
  2. bring to a boil 
  3. turn off heat as soon as water reaches a boil
  4. let stand for 8–12 minutes covered, depending on your preference
  5. 8–9 minutes for medium well cooked yolk (think ramen)
  6. 10–12 minutes for a well done yolk
  7. drain after timer and place eggs in a bowl of ice water for 5-10 minutes
  8. remove and peel


Grainy Mustard Vinaigrette

  • in a bowl with a whisk or in a mason jar with a lid
  • add all ingredients and whisk or shake to combine
  • store any remaining vinaigrette in the fridge

Plate Salad

  • cut potatoes in quarters
  • cut tomatoes in half
  • cut eggs in half
  • toss greens with 4–6 Tbsp of vinaigrette in large bowl, enough to coat
  • divide and place in bowl or plate
  • arrange vegetables and remaining salad ingredients on greens
  • season with salt and freshly cracked pepper

Stuffed Pork Chop with Blueberry Onion Jam

Virtual Blueberry Fest continues… add BC blueberries to all your meals. While we can’t be together to share samples and celebrate the BC Blueberry season, we can still share our favourite meals virtually. Watch Chef Demo with Chef Chelsea Ashcroft, Restaurant Chef, at The Point. The full recipe is further down this page. Share your results with us on Instagram and tag us at @ubcfoodie, @bcblueberries #gobluebc

UBC Chefs are always trying and creating new recipes for menu ideas. Follow Chef Chelsea prepares Stuffed Pork Chop with Blueberry Onion Jam in the video below.

Not in the mood to turn on the stove?! Order it for take-out at The Point. Its on the menu until July 31. ENJOY!

YouTube video

Yield: 1


Blueberry Onion Jam (use leftovers for toasts, see blueberry jam toasties recipe)

  • 2 cups bc blueberries (frozen or fresh)
  • 2 tbsp olive oil
  • 2 cups diced red onion (approx. 1 large onion) 
  • 2 or 3 fresh thyme sprigs (2 or 3)
  • salt and pepper
  • 2 tbsp balsamic vinegar 
  • ¼ cup red wine (use water, apple juice or orange juice if preferred) 
  • ¼ cup honey 
  • 2 tbsp brown sugar
  • ½ lemon juiced 

Herbed Goat Cheese Filling

  • 1.5 oz goat cheese  
  • ½ lemon juiced
  • 2 tsp chopped herbs of your favourite combination (parsley, thyme, rosemary, oregano, basil ect..) 
  • salt and pepper
  • In small mixing bowl combine goat cheese, lemon juice, salt and pepper and your herbs of choice. Mix until smooth, put aside 

Pork Chop Assembly + Cooking

  • 4 oz boneless pork loin chop
  • .5 oz arugula 
  • herbed goat cheese mixture 
  • 30 ml olive oil 


Blueberry Onion Jam

  1. heat oil in a small saucepan or pot to medium
  2. add onions, salt and pepper and the thyme sprigs
  3. cook over medium heat until onions softened and coloured. (5 – 6 minutes)
  4. turn the heat down to low, continue cooking stirring occasionally, cook for another 20 – 25 minutes (if your onions start to stick to the bottom of the pan add a couple tablespoons of water) 
  5. cook until onions are dark brown and jammy, add the balsamic vinegar and wine (if prefer, substitute wine with water, orange juice or apple juice) cook until liquid is almost gone 
  6. turn heat up to medium, add blueberries, honey and sugar
  7. cook for another 10 – 12 minutes. Blueberries will pop and release juice to thicken the jam naturally
  8. smash the rest of the blueberries with the flat side of a rubber spatula or wooden spoon
  9. add ½ lemon juice when most the blueberries have popped
  10. remove from heat and cool to room temperature
  11. pull out sprigs of thyme when the mixture has cooled 

Assemble + Cook

Stuffed Pork Chop

  1. heat oven to 400F 
  2. use a sharp paring knife, cut a small pocket in the pork chop from one end. See video
    • be sure you don’t puncture the sides of the pork chop. Important note: this will keep all the yummy filling inside the chop as it cooks.
  3. fill the pocket with arugula and goat cheese mixture. Close the end of the pork chop with a tooth pick if prefer. 
  4. season the outside of the pork chop with salt and pepper, set aside
  5. heat olive oil in frying pan with a heat resistant handle, medium – high heat
  6. place pork chop in the frying pan when oil is hot
  7. sear until golden brown on the first side
  8. flip and sear the second side until golden brown
  9. put entire frying pan in the oven 
  10. cook for 7 – 8 minutes or until centre of pork chop reaches 145F 
  11. plate with 2 – 3 tbsp of blueberry onion jam on top
  12. serve with roast garlic potatoes and seasonal vegetable of your choice* 

Scallop Crudo with Lavender Pickled Blueberries

Virtual Blueberry Fest continues… Chef Demo is the most popular event during our annual Blueberry Fest. While we can’t be together to share samples and celebrate the BC Blueberry season, we can still try something new together virtually. The full recipe is further down this page. Share your results and tag us at @ubcfoodie, @bcblueberries #gobluebc

UBC Chefs are always trying and creating new recipes for menu ideas. Introducing Chef Amanda Rehel, our newest chef at Feast, Residence Dining Room at Totem Park Residence. Watch Chef Amanda prepare Scallop Crudo with Lavender Pickled Blueberries in the video below.

Try something new with your scallops. This fresh and light recipe is meant to be served as an amuse-bouche*.

YouTube video

Yield: 6 – 8 servings


  • 12 very fresh large scallops
  • 1 sprig of mizuna for garnish
  • maldon salt or your favourite flaky finishing salt
  • extra virgin olive oil or any finishing oil of preference

Pickling the Blueberries

  • 200g bc blueberries
  • 150g white balsamic vinegar
  • 20g sugar
  • 150g water
  • 1bunch of lavender


Pickling Blueberries — Chef Amanda calls this a “quickle”

  1. combine vinegar, water, sugar, lavender in small saucepan
  2. bring to simmer for 5 minutes to allow the lavender to steep and infuse the liquid
  3. remove from heat
  4. fill glass jar with blueberries
  5. pour the slightly hot (strained) pickling liquid over the blueberries, place lid on jar
  6. allow to cool to room temperature before placing in the fridge for a minimum of 24 hours


Plating the Scallop Crudo

  1. slice scallops evenly, about 3mm thick
  2. tessellate around the plate (slightly overlapping)
  3. spoon a small amount of the pickling liquid over the scallops to season them
  4. cut the blueberries in half and alternate around the plate/scallops with torn mizuna
  5. lightly drizzle olive oil on top of everything
  6. gently sprinkle with Maldon/flaky salt
  7. finish with a few lavender buds