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w at er lo oc hr on ic le .c a W at er lo o C hr on ic le | T hu rs da y, Ja nu ar y 10 ,2 01 9 | 14 www.sunsetgrill.com 584Weber St.,Waterloo • 519-746-4444 HappyNewYear Waterloo! Breakfast & Lunch Fast Take-Out Service Available Open 7 days a week vailable Bring in this ad for a FREE COFFEE with anypurchase! NOTICE PROPOSED FEE CHANGES The Council of the Corporation of the City of Waterloo will consider proposed fee changes to the 2019 City Utilities rates at a public meeting which will be held on Monday, January 21, 2019, at a time to be determined, in the Council Chambers on the 3rd Floor located at City Hall, 100 Regina Street South, Waterloo, Ontario, N2J 4A8. If you would like to appear before Council on January 21, 2019 regarding this matter, please contact Legislative Services at 519-747-8549 or clerkinfo@waterloo.ca no later than 10:00 am, January 21, 2019. Further information is available by contactingMichael Pugliese at 519-886-2310 x30264. P. 519-886-1550 TTY. 1-866-786-3941 waterloo.ca/publicnotices R 00 14 92 92 49 NOWOPEN!! Largest Buffet in Town! All You Can Eat Buffet Open 7 Days a Week Lunch 11am to 2:30pm • Dinner 3pm to 9:30pm LUNCH: $12.99 • DINNER: $15.99 (Pop included in Buffet) TAKE OUT MENU AVAILABLE ALL DAY TAKE OUT BOX $9.99 519-742-9000 700 Strasburg Road, Kitchener (Forest Glen Plaza) www.spiceindia.ca It's quite something when you get to work along- side an idol. Such is the case when cookbook writer and food personality Bonnie Stern made her way into the Relish kitchen last No- vember. Many people would recognize Bonnie's name as the founder of Bon- nie Stern's School of Cook- ing in Toronto and now a regular contributor to the National Post newspaper as well as numerous maga- zines across Canada and the U.S. What a joy it was to have her here in K-W shar- ing some of her favourite Middle Eastern dishes - es- pecially ones that she has brought back to Canada from the culinary trips she leads to Israel. If you have decided to kick-start the new year with a new approach to eat- ing then today's recipe might just fit the bill. Bon- nie gave us permission to reprint one of the recipes she demonstrated. It's a per- fect dip to serve with pita crisps or veggies. Bonnie first learned about this deli- cious spread from her friend, Israeli food journal- ist Gil Hovav. His version is spicier and more garlicky but her family loves it pre- pared this way best. Bonnie likes to serve it with z'hug, a pestolike mixture made with cilantro, but you can just drizzle thick yogurt or sprinkle goat cheese over the top. It is a perfect vege- tarian/vegan appetizer. Hopefully we will see more of Bonnie in 2019, as she promised to make a return trip. CHIRSHI (TRIPOLITAN PUMPKIN SPREAD) INGREDIENTS: 1 ½ lbs butternut or but- tercup squash 1 lb sweet potato(es) 1 tbsp extra virgin olive oil 1 tsp kosher salt 1 tbsp fresh thyme leaves 2 cloves garlic, peeled and grated (or pressed) 3 tbsp fresh lemon juice or to taste ½ cup tahini 1 tsp harissa* 1/2 tsp smoked paprika, or to taste 1 to 2 tsp kosher salt to taste Z'hug: 1 cup chopped cilantro ½ jalapeno pepper 1 clove garlic, minced ½ tsp kosher salt ¼ cup extra virgin olive oil (plus more if needed) *Available at Relish Cooking Studio METHOD: 1. Cut squash and sweet potato(es) (if large) in half and rub cut surfaces with oil, salt and thyme. Place cut side down on a baking sheet lined with parchment paper and roast in a pre- heated 400 F oven for 40 to 50 minutes or until tender. Cool. Remove squash and potato pulp from skin and mash with a potato masher or fork, or purée coarsely in a food processor. You should have about 3 cups. 2. Mix in garlic, lemon juice, tahini, harissa, smoked paprika and salt. Season to taste. Serve on a platter or in a bowl. Drizzle with Z'hug if using or serve as is, sprinkled with chopped cilantro and per- haps a drizzle of thick yo- gurt. 3. Z'hug: In a blender or food processor, combine ci- lantro, jalapeno pepper, garlic and salt until well blended. With blender run- ning, slowly drizzle in olive oil until it is completely mixed. Makes approximately 3 cups Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school at 70 Victoria St. N. Visit www.relishcookingstudio- .com or call 519-954-8772. CHIRSHI IS A PERFECT VEGETARIAN/VEGAN APPETIZER OPINION IF YOU HAVE DECIDED TO KICK-START THE NEW YEAR WITH A NEW APPROACH TO EATING, THIS RECIPE MIGHT JUST FIT THE BILL, SAYS DONNA-MARIE PYE AND MARIA BURJOSKI DONNA-MARIE PYE MARIA BURJOSKI Column Got plans for the weekend? FIND MORE LOCAL EVENTS AT WATERLOOCHRONICLE.CA