This website has been optimised for more recent browsers. For an improved user experience, please update your web browser.
Search
AA
Print This Page
Visitor Information Panel
Connect With Us:
Join us on Instagram
Welcome to Our Virtual Information Desk
Close
Need directions to a department or clinic? Want to visit a patient? We're here to help!

Use our "Virtual Information Desk", accessible at the top of any page on our website by clicking on this Visitor Information Panel icon icon, to help answer common questions or help you find your way before and during your hospital visit.

Of course, you can visit our onsite main Information Desk located at the Melnyk Entrance (off of the Queensway) which is open from 7am to 9pm, Monday to Friday, and from 9am to 9pm Weekends and Holidays. Feel free to call us at 416-530-6000.

Find us at St. Joes
St. Joseph's Health Centre Toronto

Local vegetables we love this month

One of the best things about spring is the fresh produce it brings in season. Asparagus and strawberries are just two of the fibre-rich foods you can find this month to include in salads and snacks, and if you live close to one of the many farmers’ markets in Toronto, you may even want to consider picking them up there to support local food growers.

If you’re looking for a way to use some of this fresh, local produce, try these recipes – recommended by our dietitians Ashley Mendes and Melissa Murray.

BEET GREENS 1Sautéed beet greens and asparagus

Ingredients:

  • 1 bunch local beet greens, stems removed
  • 1 bunch local asparagus, cut up
  • 2 tbsp olive oil
  • 3-4 garlic cloves, chopped
  • Fresh lemon juice
  • Any other seasonings you like i.e. crushed red pepper flakes, salt, Italian seasoning, etc.

Preparation:

Boil water in a small pot. Add chopped asparagus for 2-3 minutes. Drain water. In a pan add olive oil. Add chopped garlic and cook for 1-2 minutes. Add other seasonings. Stir. Add the beet greens and cover. Cook for a few minutes, then add the cooked asparagus. Add a splash of lemon juice, stir and serve. Enjoy!


COLLARD GREENSCalde verde (Portuguese collard green soup with chorizo)

Ingredients:

  • 3 large potatoes, peeled and cut into fours
  • 1 bunch collard greens, stems removed and chopped finely
  • 1 bouillon cube
  • 1 chorizo sausage, sliced into thin rounds
  • 1 tbsp olive oil

Preparation:

Add 8 cups water to pot. Once boiled, add potatoes. When potatoes are cooked, use a fork to pierce and add olive oil and bouillon cube. When bouillon cube has dissolved, remove pan from heat and using hand blender, blend the potatoes. Add pot back to stove and add chopped collard greens and chorizo. Cook until collard greens are cooked. Enjoy!

Stay up to date on news, health tips and more from Unity Health Toronto at UnityHealth.to/newsletter.

Top of Page