Field Trips to Growing Chefs! Recipes


  • Wood fire oven focaccia with garden herbs and olive oil
  • Early fall: creamy tomato basil soup, Late fall: spiced butternut squash apple soup
  • Chicken pesto pasta
  • Kale salad with apple, carrot, craisins, pumpkin seeds, feta and maple garlic vinaigrette
  • Poached pears with whole wheat shortbread and various garnishes

Herbed Focaccia


  • 3 cups water (slightly warmer then room temperature)
  • 2 tablespoons yeast
  • ¼ cup olive oil
  • 7 cups all purpose flour
  • 4 teaspoons salt
  • 6 tablespoons olive oil
  • ¼ cup fresh chopped herbs
  • 3 tablespoons salt


In stand mixer, pour in flour, then pour in water, yeast, olive oil, and salt. Turn machine on number 1, and mix for 3 minutes. Turn machine on number 2, and mix for 4 more minutes.  (Adjust dough as needed with a little bit of water or flour.) Spread about 1 tablespoon olive oil in a large bowl, and then scrape dough into the large bowl.  Cover with saran wrap, and leave to rise in a warm place for 30 minutes.   Knock down the dough, and divide dough in half.  Place each half on a baking sheet lined with parchment paper, and spread dough all over the pan. Press down with fingers to create dimples all over the dough, and stretch as much aspossible to reach the outside of the pan. Brush olive oil all over the top of the dough, and sprinkle all over with herbs, and salt.   Let dough rise an additional 10 minutes, and then load into the oven.  Bake until golden brown, about 25 minutes.  


Tomato Basil Soup


  • 5 pounds ripe plum tomatoes, chopped
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups fresh basil leaves
  • ¼ cup fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
  • 2 litres chicken stock


In an large stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the tomatoes, basil, oregano, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes. Using an immersion blender, blend soup. Taste for seasonings.

Chicken Pesto Pasta


  • 3 lb. of whole wheat pasta, cooked
  • 3 green zucchini, diced
  • 3 yellow zucchini, diced
  • 1 eggplant, diced
  • 3 red peppers, diced
  • 3 orange peppers, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup olive oil
  • 2 teaspoon of salt
  • 1 teaspoon of ground pepper
  • 2 chickens, cooked and meat pulled (a 4 lb chicken yields about 2.5 lbs of chicken)
  • 3/4 cup pesto
  • 1 cup parmesan cheese, shredded, plus additional for serving


Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta when done and reserve 1 cup of cooking liquid. Preheat two large frying pans over medium high heat, and add ¼ cup olive oil to each pan.  Add eggplant, salt and pepper, and sauté for 3 minutes, then add peppers and sauté for another 2 minutes.  Add zucchini and cherry tomatoes, sauté for an additional 3 -5 minutes, or until all vegetables are soft. In a large bowl add cooked pasta, roasted vegetables, basil pesto, and parmesan.  If the sauce seems too thick, add a small amount of the reserved cooking liquid. Toss to coat. Serve. Top with additional parmesan cheese if desired.

Basil Pesto


  • 4 cups basil leaves
  • 1 cup sunflower seeds
  • 6 cloves garlic
  • ½ cup olive oil
  • ½ cup canola oil
  • juice of 2 lemons
  • 2 teaspoons salt
  • 1 teaspoon pepper


In a food processor or high speed blender, puree basil leaves and garlic cloves until finely chopped. Add in sunflower seeds, salt, pepper, and lemon juice and blend until seeds are broken down. Drizzle in 1/2 cup of olive oil and blend until all ingredients are combined and it has reached your desired consistency.

Kale Salad with Maple Garlic Vinaigrette


  • 1 large bunch of kale, veins removed and finely shredded
  • 1 carrot, grated
  • 2 apples, cored 1 cm dice
  • ½ cup craisins
  • ½ cup pumpkin seeds
  • ½ cup feta, crumbled


  • 1 teaspoon garlic, minced
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • ¼ cup red wine vinegar ½ teaspoon cinnamon
  • salt to taste


For dressing, pour Dijon, maple syrup, and garlic into a large mason jar.  Add vinegar, oil, and season with salt to taste.  Shake jar well until ingredients are combined.

To assemble salad: in a large bowl, combine shredded kale, carrot, apple, craisins, pumpkin seeds and feta.  Add dressing and stir together.


Poached Pears


  • 8 litres water
  • 2 litres sugar
  • 32 Bosc pears; peeled, cored, and halved
  • 2 cinnamon stick
  • 2 teaspoons whole cloves
  • 2 star anise
  • 6 pods cardamom


1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.

2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.

3. Keep the liquid at a very low boil and simmer the pears until cooked through, about 10 minutes, depending on the ripeness of the pears.

4. Remove from heat and let the pears cool in their liquid.


Whole Wheat Shortbread Cookies

Yields 24 cookies


  • 8 ounces (2 cups) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ½ cup unsalted butter, very cold
  • 1/4 cup cold milk


Preheat oven to 350°F. Ready a cookie sheet with parchment paper or a silicon baking mat.

Cube the butter (1/2 inch pieces or so).

By hand: Combine the flour, baking powder, salt and sugar in a mixing bowl and whisk to combine the ingredients. Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture is pebbly. Add the milk and work through to form a stiff dough. Turn out on a floured surface and knead until smooth.

Using a food processor: Measure the flour, baking powder and sugar into the bowl of a food processor. Pulse 10-15 seconds to ensure all the dry ingredients are evenly combined. Add the cold butter and pulse until butter is evenly combined, 4-5 pulses. Add the milk and process 1-2 seconds. Turn out onto a well-floured surface and knead slightly until you have a smooth dough.

Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough. (If you prefer, use a sharp knife to create square cookies and forget the whole scraps issue.)

Transfer the biscuits to your baking pan and, if desired, use a strand of uncooked spaghetti to prick the biscuits with holes. Bake 15-20 minutes until biscuits are pale gold.




 Urban Harvest Landscape