Category Archives: Cooking

Easy Vegetable Broth

This easy vegetable broth is made entirely of leftovers from holiday meal prep! So, grab those celery leaves, those carrot tops, that kale no one eats before they go to the compost and extract all the nutrients you can. What We Use In Our Vegetable Broth: any veggies that may have gotten a bit sad…

How to Make the Most of Holiday Leftovers

It's the most wonderful time of the year! And that means spending valuable time with friends and family, enjoying delicious food at holiday parties, and celebrating! With leftovers and “food waste” often high, and so many diversions and parties to go to, we sometimes forget to take only what we can finish, especially when buffets, and potlucks taunt us at…

Taste of Summer in a Bowl – Salad Recipe

Provided by Michelle Bohanec, Burlington Instructor I have left out the measurements for most of the ingredients in this recipe because really it's up to you.  Mix up the ratio of veggies to your liking, but do adhere to the dressing instructions for the perfect taste of summer in a bowl!   Ingredients: Celery Bell Peppers…

Summery Mango Salsa

I started making this tomato-salsa alternative years ago when I began my career in children's garden education. That summer (and it seems every summer since) the kids were obsessed with mangos, so at their request I found an easy recipe you can make in the garden, at a picnic and especially at home. Kids love the…

Helen’s Rad Radish Dip

It’s Farmers Market season! Here are some great recipes you can make with the fresh food from your trip to the market! Helen’s Rad Radish Dip Ingredients: 1 bunch radishes 8-oz package cream cheese 1/4 c (or more) plain Greek yogurt 1 Tbsp Italian seasoning 2 tsp minced garlic (or 2 cloves, minced) 1/2-1 tsp…

Creamy, Pan-fried Kale Recipe

I wouldn’t say this about many vegetable recipes, but I would almost die to this kale recipe. It’s creamy, garlicky and pairs nicely with potatoes, roasts and all things fall. Not to mention, kale is considered a dark, leafy green. Canada’s Food Guide recommends we have at least one dark green vegetable each day. For…

Celebrate Canada 150 with a Berry Grunt

Celebrate Canada’s 150th Birthday with a traditional East Coast berry dessert – grunt! Yes, it has a funny name, but there is nothing funny about how easy and tasty this dessert is. Berry grunt, most commonly blueberry grunt is an East Coast traditional dessert. Berries are cooked in a sweetly-spiced sauce, and then topped with…

Summertime arugula salad

Along with warming temperatures come fresh, local greens. Be on the lookout for dark green produce like broccoli, arugula, asparagus and spinach at your local farmer’s market this month. Dark green vegetables, especially leafy greens like spinach and arugula are an important source of nutrients like folate, vitamins A and C.(1)  Canada’s Food Guide recommends…

Celebrate Spring with a Rhubarb Chutney

With its bright green leaves and ruby red stalks, rhubarb is springtime in plant form. As tasty as those leaves look they are not safe for consumption. Rhubarb leaves contain oxalic acid which can irritate the mouth and can be fatal.1 If you are growing rhubarb, be careful if you have pets. Technically a vegetable,…

Save your leftovers for this cheesy frittata

Leftovers are timesavers and can be added to many dishes. Try adding leftover vegetables to soups, stews or stir frys. Leftover rice works great in traditional fried rice. Meat that is leftover can be used in quesadillas, wraps or sandwiches. Leftovers work great for lunches or for quick weeknight dinners. Try this veggie frittata for…