Grow Cook Learn Session Recipes

  • The Colour Orange October 25th Recipes

    Creamy Carrot Soup Ingredients: 1 tbsp. vegetable oil 1 tbsp. butter 1 medium onion few sprigs of thyme 1 bay leaf 1 tsp. grated ginger (optional) 6 medium-sized carrots, washed and peeled 1 litre of vegetable or chicken stock salt and pepper ¼ cup 18 % or heavy cream Directions: In a heavy saucepan, heat oil and butter. Add onions […]

  • Cooking for Today and Tomorrow September 27th Recipes

    Lazy Lasagna Ingredients: 2 or 3 cups dried pasta, prepared according to package directions. 3 cups Roasted Tomato sauce 2 balls fresh mozzarella torn in small pieces or 2 cups grated regular mozzarella cheese. ½ cup finely grated Parmesan cheese 1 tbsp. extra virgin olive oil 8 oz. ricotta cheese 1 small bag baby spinach or kale 1 clove garlic, […]

  • Around the BBQ

    Barbecuing is a summer tradition in Canada. We take advantage of the nice weather and gather outside to share a meal. There is so much more to cooking on the BBQ then just throwing on a steak (although that sounds delicious too!). Dianne shared safety tips, handy ticks, and some of the unconventional ways to use the BBQ at our […]

  • Reducing Food Waste in the Kitchen!

    Dianne has all sorts of tricks up her sleeve for reducing food waste in the kitchen! Here are some creative ways to use veggies that have been sitting in your fridge a bit too long, or tips for using wilted fruit from the fruit bowl!

  • Spring Comfort Foods

    Pea Salad with Oriental Dressing Peas are easily grown in Ontario gardens.  Boiling or steaming peas brings out there sweetness by breaking down the tough outer shell (the cell wall). Although fresh peas are a spring delight, canned or frozen peas are available year round and are fairly inexpensive. Enjoy! Ingredients: 2 cups fresh shelled peas (or frozen) 3 cups […]

  • Pulses

    Veggie Burgers with Black Beans and Sprouted Lentils Lentils are extremely good for you. They are low in fat, a good source of fibre and other essential nutrients, and are also high in protein. Lentils are an inexpensive, easy to store  alternative to meat in the diet. You don’t have to be a vegetarian to enjoy them! (Note: regular brown […]

  • A Squash Adventure

    Butternut Squash Macaroni and Cheese with Sage Butternut squash is a type of winter squash that is grown on a vine. It has a sweet, nutty flavour and a deep orange flesh. Roasting brings out the best flavour! It is a good source of fibre, vitamins, and minerals. Added to a classic mac and cheese – you can’t go wrong! Ingredients: […]

  • Fresh off the Tree

                       Beet, Plum and Goat Cheese Salad Ingredients: 12 2-inch diameter beets, washed and tops trimmed 1 ½ lbs. ripe but still firm plums, pitted and cut into ½ inch pieces. 1 medium red onion, finely sliced About 10 oz. baby arugula or spinach 8 oz. soft fresh goat cheese, crumbled Dressing: 1 tsp. finely grated orange zest Juice of […]

  • People’s Choice

    This month we featured zucchini, leeks, kohlrabi, corn, Saskatoon berries, and eggplant. Kohlrabi and Apple Salad with Lime Dressing Ingredients: 3 medium kohlrabis, peeled and thinly sliced 2 medium Granny Smith apples, cored and julienned 2 green chilies (optional) 2 green onions, thinly sliced Sprinkling of fresh herbs (mint, coriander, basil) I usually use just one or two Dressing: Juice […]

  • Early Garden Bounty

    Oriental Noodle Salad Ingredients: 10 oz. pkg. Chinese noodles (steam fried, chow mein) 2 or 3 tbsp. good soy sauce 2 tsp. sesame oil 2 cups blanched broccoli 2 cups finely shredded cabbage, (red, napa, or  savoy) 4 green onions, thinly sliced 1 large carrot, julienne or thinly sliced 1 red pepper, cored, seeded and thinly sliced 2 cups sugar […]

  • Kick Start to the Garden

    Green Garlic Aioli Ingredients 2 eggs 1/2 teaspoon salt dash of hot sauce (optional) 4 or 5 stalks of green garlic 3 teaspoon lemon juice 2 teaspoon white wine vinegar 1 and 1/4 cup of light oil (avocado or grapeseed) Directions Wash and clean garlic, roughly chop Blend all ingredients except oil While blender is still running slowly add oil in […]

  • Egg Recipes

    Basic Crèpe Recipe Ingredients: 2 eggs, beaten 1 ½ cups whole milk 2 tbsp. melted butter slightly cooled ½ tsp. kosher salt 1 cup all-purpose flour (for dessert crèpes, add 1 tbsp. sugar or honey) Directions: Beat eggs and milk together. Add butter and mix well Add flour and salt and whisk until most of lumps have incorporated. Allow to […]

  • Maple Syrup Recipes

    Maple Baked Beans Ingredients: 6 cups assorted cooked beans (instructions follow) 6 slices good quality bacon, diced 1 large onion, diced ½ cup maple syrup 2 tablespoons ketchup 2 tablespoons grainy Dijon mustard 1 tsp. red pepper flakes (optional) salt and pepper to taste 2 tbsp. raw apple cider vinegar Directions: Drain beans and place in a large dutch oven […]

  • Maple Syrup Resource

    Maple Syrup Resource Information on Maple Syrup, our featured food/natural sweetener at our upcoming Grow Cook Learn session! Include as a Part of a Healthy Diet  1 serving= 1 tablespoon Natural energy source that is free of artificial colours Excellent source of many vitamins to add a boost of health to your cooking, eg. Manganese, Vitamin B­­­­­2, and Zinc Contains […]

  • Comfort Foods in the Slow Cooker

      Grow Cook Learn Recipes: Comfort Foods in the Slow Cooker Tuesday, February 24th, 2015. Here are the recipes demonstrated at tonight’s Grow Cook Learn Session.   Slow Cooker Cheddar Corn Chowder Recipe Ingredients: 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons (1/2 stick) unsalted butter 1/2 cup flour […]