Back to the Garden

Here in our Garden you can check out pictures, art and journals from our classroom projects, recipes from our cooking sessions and stories & testimonials from our guest chefs, volunteers and from you!

Have something to share? Did you invent a recipe, or are you proud of something you made? We want to hear from you! Click here and send us your story, question, recipe or photos now.

Wild Foods

Rose Hip, Ginger and Lemon Syrup Ingredients 200 grams dried rose hips 500ml water + 250ml water 200 grams sugar Zest and juice from 1 lemon 5 slices fresh ginger Directions  Combine 500ml of water, sugar, lemon zest...

Kid's Monthly Cooking Class Recipes ~ Carrots!

Menu: Moroccan Carrot and Chickpea Salad Carrot Cake Pancakes  Carrot- Ginger Smoothie Carrot sticks with sunshine dip Carrot -Cheddar and Dill Cheese Balls    Moroccan Chickpea Salad Ingredients 1 lemon, finely...

Windley Ely Inc. Cooking Class - Caribbean Theme

Menu:   Jerk Chicken Fried plantains with pineapple salsa Turmeric/ coconut rice and beans Coleslaw Mango Fool with coconut kisses   Jerk Chicken Ingredients 2 medium onion, coarsely chopped6 medium scallions,...

Adult Monthly Cooking Class ~ Vegan Cuisine

Menu:  Lentil Sausage Rolls Eggplant Schnitzel with German Potato Salad and Quick Pickled Kraut Chocolate Stout cake with Chocolate Ganache Lentil Sausage Rolls  Ingredients 1/2 cup brown or green lentils,...

Soups On! YMCA Winter 2019 Session

Menu Tortilla soup Creamy tomato soup with grilled cheese croutons Miso ramen Coconut curry squash soup   Tortilla Soup Ingredients 2 large onions, diced by chef 3 cloves of garlic, minced A splash of grapeseed...

Cornestone Session 2 - Breakfast!

Basic omelette 2 eggs 1 TBLS water Salt and pepper Canola oil for cooking desired vegetables/meats/cheese of choice Crack eggs into small bowl, add water and whisk with fork until yolks and whites come together....

Cornerstone Session 1 - Pasta!

Andrew’s awesome sauce - Regular Canola oil for cooking 1 ½ cups peas 1/2 pound bacon, 2 clove garlic, minced 1 small shallot, minced 1/4 cup white wine 3/4 cup chicken stock 2 tablespoons grainy mustard 1/3 Cup...

Alzheimer Society Cooking Class

MENU: Rosemary Focaccia Big Italian salad Tuscan kale soup with Italian sausage Cookies two ways- Madeleines/ Chocolate Crinkle Cookies Rosemary Focaccia Ingredients 3 cups water (slightly warmer than...

Cake Off - Victoria Public School

MENU: Banana chocolate monkey cupcakes Lemon zucchini sunflower cupcakes Coconut cherry hamburger cupcakes Banana chocolate monkey cupcakes Ingredients 1 1/4 cup spelt flour 1/2 cup cocoa powder 1 teaspoon baking...

YMCA Growing Chefs! Ontario Cooking Classes

YMCA Growing Chefs! Ontario Cooking Classes December 1 – 18th  Hors D’oeuvres for the Holidays MENU Turkey and cranberry pinwheels on a spinach tortilla with garlic and rosemary cream cheese Mulled apple cider Mini...

  The Clark Family Foundation
   
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness