Olivia Simpson kicks off The Dep’s new Thursday-night Drop-In Dinner, showcasing the best in student talent from George Brown College’s Culinary Management & Nutrition program.
Complex and satisfying, Olivia’s Pasta de Cereza features nutty whole wheat pasta dressed with kale, homemade garlic-infused oil and a mix of dried and fresh cherries, along with lean turkey sausage from St. Lawrence Market and a crumbled feta garnish. $12
House soup ($4) & salad ($3) is also available.
Gluten-free pasta or Tofurkey sausage can be substituted on request.
• Whole wheat pasta provides a source of fibre and is low in the glycemic index
• Cherries contain anti-inflamatory properties and are rich in antioxidants
• Kale is high in copper, potassium, vitamin C, vitamin K, phosphorus, helping lower blood cholesterol and lowering the risk of heart disease
Olivia Simpson is a student at George Brown College, in her second year of the Culinary-Management Nutrition program with an adventurous palate and a passion for food, writing, and photography.