Each Spring, many of our classes grow potatoes with the Spuds in Tubs BC Agriculture in the Classroom program. Their joy when harvesting potatoes is contagious. After counting the harvest, we have helped the students trade their gardening hats for chef toques to cook up their crop. If you want to try growing your own potatoes at home, check out our Potato Planting Activity.
Yield: 6 servings Preparation Time: About 15 minutes Cooking Time: 30 – 40 minutes at 425 F
Fresh Tomato Salsa is amazing in late summer when local tomatoes are showing up at markets and in stores. But even now in the spring, it brings a bit of brightness and a splash of summer. In Spanish, Pico de Gallo literally means beak of the rooster. Why do you think they might call salsa “the beak of the rooster”?
Yield:About 1 cup Preparation Time:About 15 minutes
Summer Black Bean Dip is a favourite recipe of the Project CHEF team. Not only is it delicious, but it’s also fun to make. Practice your mashing skills using a fork and your hands. Test your knife skills by precisely cutting onion into super thin slices. Serve it with chips for a snack or with tacos, burritos or quesadillas. We added some feta crumbles to yum it up. See our guacamole and tomato salsa recipes to make this a meal.
Yield: About 1 cup
Preparation Time: About 20 minutes
This is one of our favorite ways to spice up a Friday night dinner when we are all too tired to be fancy in the kitchen but want our food to feel like a celebration. You can use guacamole in many ways including as a dip, spread on toast or tostadas and serving it with tacos or quesadillas. This recipe is often one that kids make again and again after completing our classroom program.
Yield:About ¾ cup (175mL) Preparation Time:About 10 minutes
Couscous is wheat semolina flour formed into tiny, tiny balls. It’s commonly served in North African, Moroccan, and Algerian cuisine. It is very fast to cook and can be used as an alternative to rice or pasta. Cous Cous can be served with curry or stew, as a side dish, in a salad or as a main meal by adding some protein and vegetables. Pair our Cous Cous with our Tofu & Veggie Kebabs for a delicious, easy, healthy meal. In this recipe, we have used a whole wheat cous cous for extra fibre and nutrition.
Naan a type of flatbread popular in Western & Southern parts of Asia. If you are new to baking, this is an easy recipe to develop your skills and learn about chemical leaveners such as baking powder. A warm and wet environment activates baking powder, creating a gas releasing chemical reaction. These gas bubbles are what make many baked goods rise. Have you ever cracked open a muffin and noticed tiny air pockets (or holes) inside? That’s the result of the baking powder doing it’s job.
Yield: 9 naan Preparation time: About 35 minutes Resting time: 1 to 1 ½ hours Cooking time: About 7 to 8 minutes
In Project CHEF, we believe that a Chef is part Scientist. There is a lot of science in cooking. A simple favourite amongst many, this Critterless Caesar Salad recipe will teach you all about emulsification. To emulsify something means to combine two ingredients together that normally don’t mix. Some of you may already know that oil & water don’t mix well together, but when making this salad dressing you will do just that.
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