There is nothing better than harvesting something and eating it right away. Herbs are our flavour makers, they bring joy to our food and fill our hearts with the flavour of home. In this activity we share some tips for a mini herb garden, especially geared toward young people and what we know they love. If you have never really grown anything before, pick one plant you like to use in the kitchen, and try growing it.
This one-pan recipe has lots of colours, is incredibly delicious, and is quick to make. It ticks all the boxes. A gratin is a dish that originated in France. It’s often made with vegetables, is topped with cheese and sometimes breadcrumbs. This recipe uses different types of vegetables common in the south of France and a special herb combination called herbes de Provence. If you are missing some of these herbs, it is easy to replace them with what you have at home. Give this delicious Vegetable au Gratin a try!
Yield: 4 – 5 servings
Preparation Time: About 15 minutes
Cooking time: About 25 – 30 minutes
This “big bowl of red” is perfect for practising knife skills and feeding a crowd. It’s a one-pot meal loaded with goodness. The spices add amazing flavours making it deep and rich in taste, but not overly hot. A bonus is that many of the veggies you will be eating grow locally in BC. This recipe can be made with canned pantry ingredients, spices and frozen vegetables, all of which have a long shelf-life. It is also inexpensive and great for batch-cooking making it the perfect recipe to add to your repertoire. Making chili can be competitive as everyone thinks their chili recipe is the best, including us! We think our Project CHEF chili is THE best recipe out there. Try it out, we’ll let you decide.
Yield: Serves 5 – 6 people
Preparation Time: About 20 minutes
Cooking time: About 45 minutes
Sometimes you just want to do a quiet, relaxing activity all by yourself. The ingredients you find in your fridge or garden, and kitchen tools you find in the drawers or cupboards can provide you with inspiration and objects for drawing.
Some of the classes of students we teach come to the Project CHEF kitchen to gather a few ingredients we’ll be cooking with that day and some of the kitchen tools we will be using. They take them back to their classroom and set them out in different areas in the classroom. Students silently choose what they want to draw, open their food journal and sketch what they are looking at.
A magical spell comes over the classroom as students really focus on what they are looking at and drawing what they see. You dare not make a sound as creative minds are at work and a calm tone prevails in the room.
Scientists keep records, so do farmers, and so do we! Since planting your potatoes, what have you noticed? What can you observe? After planting your seed potatoes, in Part 1 of this activity, your Project CHEF task over the next two months is to look closely, pay attention to the details, and write down your observations. The more specific, the better.
It’s almost Mother’s Day. What are you doing for your mum this year? It’s a tricky year, how can we get creative with what we have at home to show our loved ones gratitude? Well, we are still grocery shopping. If you have some paint and paper around the house, try making some veggie prints for a card. This is a 5-star kid-approved activity. The flower pictured above is made from dipping a bok choy stem in paint and then pressing it into paper with a little twist (just like a stamp).