Crouch Resources Centre Cooking Class Recipes

Tomato Sauce


  • 12 fresh tomatoes diced
  • 1 large onion diced
  • 3 medium carrots peeled and diced 3 stalks of celery diced
  • 1 can tomato paste
  • 3 cloves of garlic
  • 1 tbl. Oregano
  • 3 tbl. Olive oil
  • Salt and pepper


Sautee the onion, carrot and celery in the olive oil until soft. Add the tomato paste and oregano and cook out for about 3-5 minutes. Stir in the fresh tomatoes and season. Let simmer until tomatoes break down and start to evaporate their moisture. Once tomatoes are fully cooked blend until smooth.

Vegetable Bean Soup


  • 3 zucchini neatly diced 1 large onion diced
  • 1 carrot diced
  • 1 bunch kale
  • 1 bunch chard
  • 2 litres chicken stock 1 can white beans
  • 1 tbl. Olive oil
  • Salt and pepper


Sautee the carrots and onion in olive oil until soft. Add the chicken stock and bring to a simmer. Once soup is simmering add in the zucchini and beans. Continue to simmer until the zucchini is just cooked through. Add in the diced chard and kale. Season and serve.

Cheesy Garlic Bread


  • 1 large loaf of bread
  • 1 clove garlic minced
  • 1⁄2 bunch of parsley
  • 1 cup shredded mozzarella


Mix garlic, oil and parsley together. Brush mixture onto bread and top with cheese. Bake until bread is crisp and cheese has melted. 


 Urban Harvest Landscape