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NEW YOUTH INTENSIVE TREATMENT NEW YOUTH INTENSIVE TREATMENT INTRODUCTORY SPECIAL PRICE $299 FOR 3 TREATMENTS (REGULAR PRICE $390) OFFER VALID UNTIL NOVEMBER 30, 2017 Limited time lease offer available from Toyota Financial Services on approved credit. †2.49% lease APR for 40 months on a new 2018 RAV4 FWD LE (Model ZFREVTB) with an all-in price of $29,529 equals a weekly payment of $70 for 173 payments with a $3,400 down payment or trade equivalent. First weekly payment due at lease inception. Total lease obligation is $15,524. All-in lease includes freight and fees (PDE, EHF, OMVIC fee and air condition tax, where applicable). HST, licensing, registration and insurance are extra. Dealer may lease for less. Based on a maximum of 60,000KM. Additional KM charge of $0.10 for excess kilometres, if applicable. ®Aeroplan and the Aeroplan logo are registered trademarks of Aimia Canada Inc. ΩDealer Fees may be added and may be comprised of administration/ documentation fees, VIN Etching, anti-theft products, cold weather packages or other fees. Fees may vary by Dealer. Offer is valid between October 3 to October 31, 2017, and is subject to change without notice. All rights are reserved. Dealer may lease or sell for less. Dealer order/trade may be required, but may not be available in all circumstances. Please see your participating Ontario Toyota Dealer for full details. Your local Dealer may charge additional fees of up to $989. Charges may vary by Dealer.Ω AWD Limited model shown. 2018 RAV4 ALL�IN LEASE | 2018 RAV4 FWD LE $70 † 2.49%aprat weekly for 40 months $3,400 down payment. Includes freight and fees. HST extra. 6.1" Touchscreen Display Audio with Bluetooth® Capability Pre-Collision System with Pedestrian Detection 17" Aluminum Alloy Wheels Backup Camera ALL STANDARD 2018s,COMING INHOT. .nwsho odelm edtiimL DWA V4A8 R102 2018s, COMING IN HOT, • Free Blood Glucose Monitor & Teaching • Free Blood Pressure Check • Compounding Friendly Professional Team... where your total health is our goal! hours Mon.-Fri. 9am-7pm • Sat. 9am-4pm 519-747-0320 373 Bridge St. Waterloo www.thpharmacy.com 14 • WATERLOO CHRONICLE • Th ursday, October 19, 2017 Serving your community since 1856 CITY LIFE Just as we were preparing for our 30-Minute Meal cooking class last April our chef-instructor Kate Dow- han called. "Donna-Marie, is there any way you can cover for me? I have to go for a biopsy and things don't look good." Kate had found a lump in her breast and further testing concluded she had Stage 3 breast cancer. All of us at Relish were heartbroken -- that this vibrant, talented chef and mom of three young children could be struck by this inva- sive disease. For the past six months, we have watched Kate bravely battle through eight rounds of chemotherapy, a radical mas- tectomy and now radiation treatment. Wanting to fi nd a way to support her we decid- ed to produce a cookbook. Having amassed hundreds of Kate's recipes, it was her 30-Minute Meal classes that anyone who is stressed for time in the kitchen appreci- ated. But Th e Best Of 30 Min- ute Meals cookbook also has a bigger purpose. Proceeds from the sale of the book will go to The Grand River Hospital Foun- dation supporting breast can- cer awareness programs. To launch it, we are hosting a public event from 6 p.m. to 8 p.m. on Oct. 26 called Kate's Cook For The Cure. This unforgettable evening will allow you to taste samplings from the book, meet Kate and purchase an autographed copy for your kitchen. The cookbook is also available for purchase online through our website. For now, here's a taste of one of our favourite recipes (we even made it the cover shot). Savoury and simple, this Asian-inspired dinner comes together in about 20 minutes with just a few ingre- dients. Crunchy Noodle Cakes With Hoisin Chicken (Makes four to six servings) Ingredients • 1 lb. dried rice vermicelli noodles • 1/4 cup toasted sesame oil • 8 boneless skinless chicken thighs, cut in 1/2 inch cubes • Kosher salt • 1/2 cup hoisin sauce • 2 tbsp. soy sauce • 1/4 cup rice vinegar • 1/4 cup vegetable oil • 5 cups thinly sliced shii- take mushrooms, stems removed • 1 carton (5 oz/142 g) aru- gula or baby spinach • Sriracha chili sauce Method Bring pot of water to boil. Turn off heat and add noo- dles. Soak them until tender, about fi ve minutes. Drain and transfer to bak- ing sheet lined with paper towels. Pat dry. Toss noodles with 2 tbsp sesame oil. Toss chicken with remain- ing sesame oil and salt Mix together hoisin sauce, soy sauce and vinegar. Heat half oil in large non- stick skillet over medium- high heat until hot. A d d m u s h r o o m s a n d cook, stirring, until softened, about four minutes. Add chicken and cook until no longer pink, about four minutes. Add spinach and cook until it wilts, about one min- ute. Add hoisin mixture and cook, stirring until the chick- en is cooked through, about four minutes. Transfer to bowl. Wipe out skillet with paper towel. Heat remaining oil over medium heat. Divide noodles and put a small batch in pan, form- ing a pancake. Sprinkle with salt and cook until bottoms are lightly browned and crisp, about five minutes. Flip, sprinkle with salt and cook until the other side is browned and crisp, about 4 minutes. Continue with remaining noodles. Transfer to serving plates. Top with chicken mixture and serve with chili sauce. ••• Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school. It's located at 56 Regina St. N., Visit www.relishcookingstu- dio.com or call 519-954-8772. Cooking for a cancer cure with new 30-minute meals ADDING A LITTLE RELISH DONNA-MARIE PYE & MARIA BURJOSKI