Our Recipes

Some recipes that we have made in the classrooms and others we are discovering as we celebrate growing, cooking and eating local fruits and vegetables.

Okanagan Start Smart Smoothie

  • 1 cup Yogurt
  • 1 cup Spinach
  • 1 whole Apple (peeled and cored)
  • 1/2 cup Kale
  • 1 cup Berries – your choice (fresh or frozen)
  • 1/2 cup Ice

Add all ingredients to the blender and puree until smooth. Enjoy!

Makes about 2-3 servings

Breakfast Scramble

  • 1 dozen Eggs
  • 1/4 cup Milk (optional)
  • 1/2 Red of Green Bell Pepper
  • Chives
  • Salt & Pepper, to taste

Rinse the eggs and crack them into a bowl. Whisk the eggs and add (optional) milk. Rinse and dice the pepper and chives, then add to the egg mixture. Add salt and pepper.

Put a little oil in a frying pan and wait for it to heat up. Add the egg and veggie mixture to the frying pan and stir occasionally until cooked.

Chef’s Tip:

You can get your ingredients ready the night before so that the only thing scrambling in the morning is your breakfast!

 Easy Strawberry Galette

  • 1 refrigerated pie crust (we use the Pillsbury one)
  • 2 cups of strawberries, washed & quartered with the stems cut off
  • 3 tbsp flour
  • 1/3 cup + 1 tbsp brown sugar
  • 1 tbsp butter
  • 1 tsp vanilla
  • 2 tbsp milk

Preheat the oven to 400 degrees

Place pie crust on top of parchment paper on top of a baking pan

Spread 1 tbsp sugar and 1 tbsp flour on top of the pie crust (this prevents it from getting too soggy.)

Mix strawberries with remaining 1/3 cup sugar and 2 tbsp flour with vanilla

Pour strawberry mixture over the pie crust

Dot with butter

Crimp the crust around the strawberry filling and brush crust with milk

Bake on centre oven rack for 35 – 40 mins.  It is done with the centre is bubbly and the crust is nice and brown

Cherry BBQ Sauce

  • 1 medium onion, chopped
  • 2 tbsp butter
  • 2 garlic cloves
  • 2 cups fresh sweet cherries, pitted & coarsely chopped
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp ground mustard
  • 1/2 tsp pepper

 In a large saucepan, sauté onion in butter until tender.

Add garlic, cook 1 minute longer.

Stir in remaining ingredients.

Cook uncovered on medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Brush onto steak, chicken, ribs, burgers…anything you love on the bbq will taste even better with Cherry BBQ sauce.

10 Minute Corn Chowder

  • 3 slices bacon, finely diced (optional)
  • 1/2 small yellow onion, finely diced, about 1 /2 cup
  • 2 stalks celery, finely diced
  • 1 – 14 oz can creamed corn
  • 1 cup milk (2% or greater)
  • 1/2 cup frozen corn
  • salt & pepper to taste

 In a heavy saucepan over medium-low heat, cook the bacon until the fat is mostly rendered and the bacon is fully cooked.  Remove the bacon and place o a plate lined with paper towel.

In the same saucepan, cook the onion and celery until fragrant and transparent, about 4-5 minutes, stirring.  Add the bacon, creamed corn, milk and frozen corn and bring to a simmer.

Season with salt and pepper and serve!

Thank you to Food Network for this delicious and easy recipe.

Spaghetti Squash with Parmesan Cheese

  • 1 medium spaghetti squash
  • 1/2 cup grated Parmesan cheese
  • 1/2 stick butter(1/4 cup)
  • salt & pepper

 Preheat the over to 350° F.  Use a paring knife to prick squash all over.  Place in a baking dish and bake 1 hour or until soft.  Cut squash in half.  Scoop out and discard seeds.  Using a fork, scrape flesh in strings into serving bowl.  Toss with parmesan and butter and season to taste with salt and pepper.

Mama Mia! Pasta Sauce

  • 10 Tomatoes (local), diced
  • 1 Yellow Onion, small dice
  • 1 Carrot, small dice
  • 1 Celery, small dice
  • 1 Bell Pepper, small dice
  • 1 Garlic Clove, small dice
  • 1-2 tsp Olive Oil
  • Fresh Herbs from garden
  • Salt & Pepper
  • Pasta of your choice

Wash and chop vegetables. In a pot, heat olive oil. Cook onion until softened. Add carrot, celery, bell pepper, and garlic. Add tomato. Cook until vegetables are soft, but not too mushy.

You may choose to blend, or leave your sauce chunky. Season with salt and pepper. Pour over cooked pasta!


Apple Sauce Muffins

  • 1/2 cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 2 Eggs
  • 5 tablespoons Butter, melted
  • 2/3 cups Brown Sugar
  • 1 cup Applesauce
  • 1/2 cup grated carrot or zucchini

Preheat the oven to 350°.  Butter the cups of a muffin pan, or line with paper liners.

Measure the flour, baking powder, baking soda, salt and cinnamon into a large mixing bowl and stir it all together.

Crack the egg into a separate bowl and whisk.  Mix in the brown sugar.  Then add the melted butter, applesauce and grated carrot or zucchini.

Pour the applesauce mixture over the flour mixture and stir until the batter comes together. 

Spoon the batter into the muffin cups, filling each about two-thirds full.

Bake the muffins for 15 minutes.


Cheesy Mashed Potato Bites

  • 2 cups mashed potatoes
  • 3 large eggs
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup broccoli
  • salt & pepper

Preheat the oven to 400°.  Spray a muffin tin with a non-stick cooking spray

Steam the broccoli

Combine the mashed potatoes, eggs, cheese and salt & pepper into a medium sized bowl

Gently stir in steamed broccoli

Scoop into 8 muffin tins for larger bites or 12 for smaller bites

Bake at 400° for 20 minutes.

Chunky Peach Popsicles

  • 3 – 4  medium peaches, halved and pitted
  • juice from 1 lemon
  • 1/4 cup orange juice
  • 1/4 cup sugar (optional or to taste)
  • 1/4 tsp vanilla extract

Chop peaches in a food processor.  Transfer 1 cup (keep the peaches somewhat chunky) to a medium bowl.

Add the lemon juice, orange juice and sugar (optional) to the food processor.  Purée until smooth.

Add to the bowl with the peaches, and stir in vanilla.

Divide the mixture among twelve 2 oz or eight 3 oz freezer pop molds.  Freeze until beginning to set (about 1 hour).

Insert frozen treat sticks into molds and freeze until completely firm (one hour more).

Roasted Brussels Sprouts with Balsamic Glaze

  • 1 1/2 lbs brussels sprouts, halved
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 2 tbsp olive oil
  • 3 tbsp balsamic glaze

Preheat oven to 425ºF.

Place halved brussels sprouts on a large rimmed sheet pan.

Drizzle with olive oil and sprinkle with salt & pepper.

Toss together until evenly coated.  Spread out on the pan to avoid overcrowding.

Bake for 20-25 minutes, tossing halfway through until fork tender and browned.

Drizzle with balsamic glaze and serve.