Quinoa Salad with Fresh Herbs & Veggies

This Quinoa Salad recipe is amongst the Project CHEF team’s favourite lunch recipes – it’s delicious, nutritious & fun to make! Quinoa is a super-grain that has been cultivated for over 5000 years. Why “super” grain? Quinoa is a complete protein, an ideal substitute for animal protein and is high in fibre. Quinoa is a tough wholegrain that can thrive even through a drought.

Yield: Serves 6 – 7
Preparation Time: About 30 minutes

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veggie brown rice maki rolls

Veggie & Brown Rice Maki Rolls

Our Veggie & Brown Rice Maki Rolls recipe is a classroom-certified crowd favourite. Rolling sushi is a fun activity for kids! You can make this recipe your own by choosing ingredients that you like to roll up inside. This is a great opportunity to try new vegetables, increase your vegetable intake and include some more wholegrains in your diet.

Yield: 6 maki rolls
Preparation Time: About 1 hour 40 minutes, including cooking the rice

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miso soup

Miso Soup

Miso Soup is a staple in Japan – it is enjoyed for breakfast, lunch and dinner, and many people have it every day! The ingredients can differ by region as well as family traditions & preferences. 

Yield: 4 – 5 servings
Preparation Time: About 20 minutes
Cooking Time: About 15 minutes

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salmon yakitori

Salmon Yakitori

Delicious Salmon Yakitori Skewers! A popular street food in Japan, yakitori is traditionally skewered chicken grilled over special charcoal.  In this recipe, we are using BC’s finest sockeye salmon. When purchasing salmon, look for the Ocean Wise symbol next to the fish. This symbol ensures that the salmon was sustainably caught and the best choice for the health of our oceans. Sustainable seafood means that the seafood was caught or farmed in a way that ensures the long-term health of that species and the ocean it lives in. If you are not sure the seafood was sustainably caught, ask your fishmonger. Let your fishmonger know that sustainable seafood is important to you and our oceans.

Yield: 4 servings
Preparation Time: About 20 minutes
Cooking Time: 6 – 10 minutes

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frittata

Frittata

Our Fresh Flavourful Frittata is easy & versatile. You can create frittatas using many different ingredients – it’s a great recipe to use up any vegetables left in your fridge. This recipe can be eaten for breakfast, lunch, dinner or snack! Eaten hot or cold, this is a recipe the whole family can enjoy.

Yield: 4 – 5 servings
Preparation Time: about 20 minutes
Cooking Time: About 15 minutes

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Double Corn Cornbread

Cornbread, warm from the oven, is a tasty treat. Serve alongside chili, soup or a glass of milk. If you don’t have buttermilk, no worries. Add 1 tablespoon of lemon juice to milk, stir and let sit for 15 minutes.

Yield: One 20cm (8″) square pan or cast iron skillet
Preparation time: About 20 minutes
Cooking time: 20 – 25 minutes

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Pita Bread

Making pita is a wonderful thing. The feel of cool flour then sticky dough on your hands; the energy and repetition required for kneading the dough; the miracle of watching yeast raise the dough; the yeasty smell in the kitchen; and finally watching pita quickly puff up in the oven before your eyes. This Greek bread is a feast for your senses.

Yield: 12 pita bread
Preparation Time: About 2 hours 15 minutes (including rising and resting times)
Baking Time: 3minutes @ 245 C (475 F)

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Tzatziki

If there’s one thing we know at Project CHEF, it’s that kids love snacks! Mix up tzatziki today and serve it with vegetable crudités but be sure to save some. Tzatziki tastes even better the next day

Yield: 500mL
Preparation Time: About 20 minutes

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soda bread

Soda Bread

Bread is “very satisfying” to make, our young chefs tell us. This whole wheat and oats soda bread is a wholesome, hearty bread , especially good made with BC local ingredients. Perfect any time of day.

Yield: 2 X 6-inch loaves
Preparation time: About 20 minutes
Baking Time: About 45 minutes

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