Many people are familiar with basil-based pesto. This one adds a twist by throwing spinach into the mix for added nutrition and taste.
Tired of tomato sauce? Change up your pasta dinner with this creamy squash-based pasta sauce.
Make your own fresh, whole wheat pasta with this simple, easy to follow recipe!
Prepared by participants in Nourish Food Skills programming, butternut squash is the star in hearty soup packed full of locally-available ingredients.
A favourite at Nourish Community Dinners, you can now enjoy this delicious cornbread recipe at home!
Red fife wheat has deep cultural ties to Peterborough county. We sourced ours from Merrylynd Farm, based out of Selwyn. You can check out their website here: http://merrylyndorganics.ca. Their products are available also available Joanne’s, The Main Ingredient and The Lakefield Pantry.
Irish soda bread is known as a quick bread because the recipe calls for buttermilk and baking soda instead of yeast. The acid present in buttermilk acts on the baking soda immediately, so there is no wait time for the dough to rise like there is with a yeast bread. If you use regular milk or a milk alternative, you will get a dense bread. By acidulating the milk with 1 tbsp of vinegar or lemon juice, you not only get a great subtle flavour, but the acid interacts with the baking soda and puffs up the bread beautifully in the oven.
Pizza dough is a great introduction to the art of bread making. You mix the yeast with honey and warm water, and in five minutes you can see how yeast works. Bubbles will start to form and soon, the water will be covered with a foam. This will give rise to the dough and if you set the dough in a warm place, it will double in volume within an hour. This is easy to mix with a wooden spoon and knead with your hands. Kids love making pizza dough too!
Beets add a burst of colour to this healthy dip. Use it in sandwiches in place of sandwich meats for a delicious lunchtime meal.
Black beans give structure of protein to this tantilizing gluten-free treat.