Fresh Food Frenzy - May 20th & 28th

Thank you to all the students who came out this Thursday to our Fresh Food Frenzy! We hope you had a fantastic time, because we know we sure did. What was the best thing you tasted? 

If you would like more great recipes for kids in the kitchen, peruse our Fresh Food Frenzy recipe book, found hereIf you have any questions, or would like to share your own recipe or photo of a meal you've cooked, we'd love to see it! Email us at

Come join us in the kitchen!



  • Fava bean hummus, spring crudite & baguette
  • Asparagus frittata & arugula salad
  • Garlic scape soup with pesto
  • Rhubarb cupcakes


Rhubarb Cupcakes 


 For the muffin mix:


  • 1 ¼ cup icing sugar
  • 1 ½ cup rhubarb, very small dice
  • 2 tbsp canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  •  1 ½ cup all purpose flour
  •  1 tsp baking powder
  • 1 tsp baking soda


For the crumble topping:


  • ¼ cup light brown sugar
  •  ¼ cup all purpose flour
  • 2 tbsp oats
  •  1 tsp ground cinnamon
  • 2 tbsp butter 


Directions: Heat oven to 375. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the brown sugar with the flour, oats and cinnamon, then rub in the butter until the butter is in pea size clumps with your fingertips.

Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Now, add the flour, baking powder and baking soda and stir well.

Spoon into the cupcake liners, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a cupcake comes out clean. Cool on a wire rack. 


Fresh fava bean hummus



  • 1 lb. fresh fava beans (removed from pods)
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic chopped
  • 2 Tbsp lemon Juice
  • 3 Tbsp fresh Italian parsley chopped
  • Salt to taste 


Directions: Blanch fava beans in boiling water for approx. 1 min. Place in ice bath.
Remove outer skin.
In a food processor, add favas, olive oil, garlic, lemon juice, parsley and salt to taste.  Blend to consistency (may need to add some water to help emulsify mixture).


Asparagus and parmesan frittata



  • Extra-virgin olive oil as needed
  • Salt
  • 1 pound thin asparagus spears, ends removed and cut into 1 ½-inch pieces
  • 8 eggs
  • ¼ cup whole milk
  • 1 tablespoon all-purpose flour (optional)
  • 6 to 8 tablespoons grated Parmesan cheese
  • Pinch of freshly grated nutmeg
  • 2 teaspoons salt
  • Freshly ground black pepper
  • ¼ cup chopped green onions


Directions: Preheat the oven to 350°F. Using about 1 tablespoon olive oil, liberally oil a ceramic pie plate.

Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain.

In a bowl, whisk together the eggs, green onions, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper.

Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into wedges. Serve warm or at room temperature.


Lemon vinaigrette 



  • 1 small shallot, chopped
  • ¾ cup canola oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Kosher salt and freshly ground black peppper


Directions: Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.


Garlic Scape Vichysoisse


  •  3 onions, chopped
(substitute ramps if possible, about three small bunches)
  • 4 tbsp butter
  • 12 cups chicken stock
  • 3 lb potatoes, peeled and quartered (that will be 10-12 potatoes)
  • 1 lb by weight garlic scapes, cut into pieces about 1inch long
  • 1 tsp nutmeg
  • 2 tsp pepper
  • 1 tbsp salt
  • 1 ½ cups heavy cream

Directions: In a large pot over medium heat, melt the butter and sweat the onion until its transparent.

Add the chicken broth and salt, and bring to a boil.

Add the potatoes and scapes; when the water starts boiling again, reduce to a simmer. Simmer for about an hour, until the potatoes are cooked and the scapes are tender.

Add nutmeg and pepper and remove from heat.

After it has cooled a little, blend with an immersion blender, or put it in a blender or food processor and process until smooth.

Add whipping cream and stir well to incorporate, then chill for a few hours before serving if desired.

If the soup thickens too much when it is cold, add some milk to thin it to a nice cream soup consistency. Check the seasoning, and adjust to taste.


Garlic Scape Pesto


  •  8 large garlic scapes with the bulb removed, cut into 1/2 inch pieces
  • 1/2 cup (lightly packed) clean and dry basil leaves
  • 1/4 cup sunflower seeds
  • 1/4 - 1/2 teaspoon Kosher salt
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup of grated Parmesan Cheese 

Directions: Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add parmesan and process until completely mixed in.

Stop processing and all of the sunflower seeds. Pulse processor until seeds are roughly chopped and fully mixed in. This gives the pesto a great texture.

  The Clark Family Foundation
Urban Harvest Landscape
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