Basil Pesto

A pesto is a sauce or dip of crushed ingredients. Traditionally, a mortar and pestle is used to pound and crush the ingredients together to form a smooth paste. The most commonly known pesto is the Genoese Pesto originating from Genoa, Italy, which is made with fresh basil, garlic, pine nuts, Parmigiana Reggiano and olive oil. This is the flavour profile we will be using in our recipe. Pine nuts can sometimes be hard to find and are very expensive, therefore can be replaced with other nuts such as cashews, walnuts or pumpkin seeds. Check your pantry and use what you have. If you are growing basil, you can use this fragrant herb fresh from your garden. Before getting started, ask an adult to set up the food processor and help you to use it.

Yield: 4 servings
Preparation Time: About 10 minutes

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Salmon en Papillote

En papillote is a French term and a cooking method that means “in paper.” Today we are cooking our ingredients inside paper, not just any paper, but parchment paper that is designed for food and can withstand high temperatures.  We are creating a tightly sealed paper parcel where the salmon will cook by steam.

Steam is a versatile moist cooking method where liquid is vapourized into steam. The steam carries heat to the food and cooks the food. Steaming food preserves many of the nutrients and seals in the flavours.

Be sure to use BC Ocean Wise salmon to ensure that the salmon was sustainably caught.

Yield: 4 small servings
Preparation Time: About 20 minutes
Cooking Time: About 10 minutes (longer for larger pieces of fish)

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Making Pizza

Everyone loves pizza! The Project CHEF team is here to show you how to make whole wheat pizza from scratch, an activity the whole family can enjoy. The best thing about pizza is that you can add any toppings you like. What will you put on your pizza?

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Stove Top Safety

Have a look at Project CHEF’s best tips to work safely when working with the stove. In this video, you will learn all about the “chicken wing arm” and the “shield,” just to name a few of our safety technique recommendations.

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Greens Galore

Salad greens we grow ourselves are phenomenal! Why do they taste so different? In a word, freshness. We have seen it time and time again in schools, kids who start out “allergic” to greens soon become salad green lovers by tasting all the different flavours of greens they are cooking with in the classroom, some even from their school garden. If you don’t try growing anything else with us this season from home, try one pot of salad greens. From seed to plate in a bit more than a month, the satisfaction can’t be beat.

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Rhubarb-Strawberry Crumble

We have made this traditional recipe with Kindergarten to adult cooks and the response has always been a resounding two thumbs up. Make this recipe in the springtime when BC rhubarb is in season. Although it may be tempting to make this early in the season, try to wait for BC strawberries as they explode with flavour and colour taking this recipe off the chart with local goodness.

Yield: Serves 6 – 7
Preparation Time: About 20 minutes
Baking Time: About 45 minutes @ 350 F

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Veggies en Papillote

To be a chef you need to be part artist, part hard worker and part scientist. To really understand cooking it is important to understand the science behind behind the recipes. En papillote is a French term and a cooking method that means “in paper.” You guessed it, today we are cooking our ingredients inside paper, not just any paper, but parchment paper that is designed for food and can withstand high temperatures.  We are creating a tightly sealed paper parcel where the vegetables will cook by steam. Steam is a versatile moist cooking method where liquid is vaporized into steam. The steam carries heat to the food and cooks the food. Steaming food preserves many of the nutrients and seals in the flavour. Try using different combination of herbs, vegetables, and even spices to create your very own veggies en papillote.

Yield: 4 parcels
Preparation Time: About 20 minutes
Baking Time: About 20 minutes

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