Blueberries, Arugula, & Fonio Salad with Spiced Cashews (Summer Sizzler 2025)

This year’s Summer Sizzler cooking demo is lead by Amanda Réhel, Sous Chef of Residence Dining at Feast in Totem Place. Get the recipe below for her Blueberries, Arugula, & Fonio Salad with Spiced Cashew and Ginger Vinaigrette, and join us for a cooking demo from 12:00 – 1:00pm on June 4th at the Bookstore Plaza.

Summer Sizzler also celebrates the opening day of the UBC Farm Wednesday Campus Market! Now open every Wednesday at the Bookstore Plaza, 11:00am – 2:00pm, from June 4 – Oct 29.

Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest — July 23, 24, 25.

Ginger Vinaigrette

Ingredients

  • 500ml – Olive oil
  • 250ml – Lime juice
  • 40g – Garlic, pureed
  • 115g – Fresh ginger, pureed
  • 2g – Salt
  • 2g – Pepper
  • 45ml – Agave syrup

Method

  1. In a blender combine pureed garlic, ginger, agave syrup, salt, pepper, lime juice. Emulsify with oil, slowly drizzling in.
  2. Taste and adjust for seasoning if necessary.
  3. Reserve.

Spiced Cashews

Ingredients

  • 4g – Ground coriander
  • 4g – Ground cumin
  • 4g – Sweet smoked paprika
  • 30ml – Canola oil
  • 1g – Salt
  • 1g – Pepper
  • 500g – Cashews

Method

  1. Preheat oven to 325F.
  2. Combine oil and spices and whisk together to thoroughly combine.
  3. Toss in cashews and ensure they are evenly coated.
  4. On a parchment lined sheet tray place seasoned cashews in an even layer with spaces in between to ensure roasting and not steaming is happening!
  5. Roast for 12-15 minutes (check half way).
  6. Allow to fully cool on the tray.

Steamed Fonio

Ingredients

  • 225g – Fonio
  • 350ml – Water
  • 1.5g – Salt

Method

Fonio is very similar to quinoa (just smaller) use your favorite quinoa steaming method here. I like to use my rice cooker.

  1. Mix all ingredients together and steam for 5-6 minutes.
  2. Much like rice or Quinoa Fonio should be fluffed when it comes out of the steamer to prevent over cooking and clumping.
  3. Allow to cool fully before using in salad.

Building a combined salad

Ingredients

  • 60g – Fresh blueberries
  • 10g – Red onion, julienned
  • 80g – Arugula
  • 25g – Cherry tomatoes, sliced in half
  • 45g – Fonio, steamed and cooled
  • 45ml – Ginger vinaigrette
  • 30g – Roasted spiced cashews

Method

  1. Combine all ingredients (except cashews) in a mixing bowl and dress with ginger vinaigrette.
  2. Place in center of serving bowl and garnish with roasted spiced cashews.

Black Bean Smash Burger (Summer Sizzler 2024)

Two veggie burger sitting on a round platter. Topped with spinach, yellow peppers, tomatoes and burger sauce. Looks delicious.

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 Residence Dining at UBC. He loves local ingredients and simple recipes. Celebrate Veggie Burger Day (June 5th) with us and learn how create a yummy veggie burger 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 24, 25, 26.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 5 to October 30.

Yield: 8 burgers

Ingredients

  • 1/2 cup Mayonnaise (can sub Vegan Mayo)
  • 2 Tbsp      Adobo sauce (from canned adobo chilies)
  • 1 small Red onion (finely chopped)
  • 2 tsp         Salt
  • 3 cloves   Garlic (minced)
  • 1 tsp         Cumin (toasted & ground)
  • 1 tsp         Coriander (toasted & ground)
  • 1 slice       Jalapeno Havarti Cheese
  • ¼ cup       Jalapeno Havarti (grated)
  • 1 can Black beans (small can – rinsed)
  • 1               Egg (beaten)
  • 2 pieces Chipotle chilies (from can – finely chopped)
  • ½ cup      Breadcrumbs (toasted)
  • as needed, burger bun, shredded lettuce, sliced tomato, pickled onions

Method

  1. Stir mayonnaise and adobo sauce to combine. Chill until ready to serve.
  2. Heat heavy bottomed pan over medium heat. Add oil, red onion & salt and cook until soft and fragrant (2-3 minutes).
  3. Add garlic & spices and cook 1-2 minutes. Remove from heat.
  4. Coarsely mash black beans with a potato masher or fork. Add grated cheese, egg, chipotle chilies, breadcrumbs, salt & onion mixture.
  5. Mix until evenly distributed. Divide into 8 equal portions.
  6. Put each portion between parchment paper and using a pot lid press until 1-2 cm thick.
  7. Heat heavy bottomed pan to medium/ high heat, when hot add oil and place burgers in making sure to not overcrowd the pan. This will drop the temperature and you will not get a nice crust.
  8. Flip burger, add cheese slice until melted.
  9. Toast bun, add adobo mayonnaise and other toppings and finish with the warm burger.

Chef Q&A with Amanda Réhel

Amanda Rehél, Sous Chef of Residence Dining at Feast in Totem Place, shares the journey she took to become a chef, her passion for local food, her low and slow approach to food, and the condiments that are always on her shelf.

Chef Q&A with Andy Chan

Andy Chan, Executive Sous Chef of Retail, Restaurants and Catering, shares what inspires and influences his food program, who brings him the most joy in the kitchen, and why customers’ happiness matter the most.

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

Ingredients

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

Method

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

Assemble

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!

Yield: 1

Ingredients

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 

Method

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*