vegetables au gratin

Vegetables au Gratin

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 herbs 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

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roast potatoes

Roast Potatoes

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

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spelt bread

Spelt Bread

We love making bread and eating it warm from the oven is such a delight. Practice measuring dry and wet ingredients with this recipe. Spelt is considered an ancient grain and is a type of wheat. Like wheat, spelt contains gluten. Fun fact: In Greek mythology, spelt was a gift to the Greeks from the goddess Demeter. Grab your ingredients and enjoy the wonderful and satisfying process of bread making.

Yield:1 round loaf
Preparation Time: About 15 minutes
Cooking Time:About 30 – 35 minutes 

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spanakopites

Spanakopites

Today we are making delicious savoury spinach pies, or Spanakopites in Greek. The dough we need for this recipe is called phyllo pastry. While it is possible to make at home, making phyllo is an art and we can leave this to the professionals. When working with phyllo pastry, your preparedness, organizational skills & cleanliness will be of the utmost importance. Let’s heat up the oven and cook some pies!

Yield: 6 pies
Preparation Time: About 35 minutes
Baking Time: About 30 minutes @ 350 F

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tomato soup

Tomato Soup

This delicious Tomato Soup recipe comes from Caren McSherry, owner of Gourmet Warehouse, who is a long-time supporter of Project CHEF.

The main ingredient in a Tomato Soup ought to be tomatoes, right? While that may be the case, you don’t necessarily need to use fresh tomatoes. In today’s recipe, we are using canned tomatoes. It is possible to make a delicious & nutritious meal from ingredients in your pantry. If using canned or packaged foods, it is important to read the list of ingredients. In Canada, by law, anything that comes in a package has to tell you what’s in it. The ingredients in our can of tomatoes are organic tomatoes & organic tomato juice.

Yield: About 4 – 5 servings
Preparation time: About 30 minutes
Cooking Time: About 40 minutes

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black bean dip

Summer Black Bean Dip

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

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tofu veggie kebabs

Tofu & Veggie Kebabs

Tofu is a plant-based protein made from soybeans. It is very versatile and can be used as a meat alternative in a lot of recipes. Tofu is available in different consistencies, from super soft, like yogurt, to extra firm. The tofu to use will depend on your recipe. For our Tofu & Veggie Kebabs, a firm Tofu is preferred to maintain the shape while threading onto a skewer. In this recipe, we learn how to marinate tofu. A marinade is a sauce that food soaks in before cooking. Tofu acts like a sponge to soak up all the flavours of the marinade. Summer is approaching quickly and this is a great recipe to have up your sleeve for a barbeque. Get your whole family involved and get creative building your own kebabs.

Yield: 4 – 5 servings
Preparation Time: About 30 minutes
Cooking Time: About 10 minutes

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ratatouille

Ratatouille

Ratatouille is chunky vegetable stew from the south of France. In Project CHEF, we like to promote eating all the colours of the rainbow and this recipe definitely accomplishes that! Our bodies need a whole variety of vitamins & minerals in order to grow and stay healthy. One way to accomplish that is by eating the colours of the rainbow. Pair this dish with our Whole Wheat Baguette to add some delicious whole grains to the meal.

Yield: 6 servings
Preparation Time: About one hour

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whole wheat baguette

Whole Wheat Baguette

Today’s delicious baguette is a whole grain recipe. Canada’s Food Guide recommends that about a 1/4 of our plate should be whole grains. Grains are made up of three parts, the Germ, the Bran & the Endosperm. Each part contains different and valuable nutrients to keep us healthy. White breads have the germ and bran removed. Does it make sense to take away two parts of the nutrition before eating it? We recommend eating whole grain breads to fuel your body with all three parts of nutrition from the grain. Try baking this French style of bread.

Yield: 1 baguette
Preparation time: About 2 hours
Baking time: About 45 minutes

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