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From the Italian word ​“pestare,” meaning to ​“pound or crush,” pesto is a perfect way to use up a surplus of basil and other greens. Traditionally made with pine nuts, we substitute pumpkin seeds to keep it nut free.

This delicious Italian bread comes together in less than two hours, from prep to bake! Get creative with your focaccia toppings to make it extra special.

Feta is a salty, crumbly cheese that tastes great with cucumber, sundried tomatoes, and herbs. Made more ​“dippable” with the addition of cream cheese, it’s the perfect summer snack with veggies and crackers.

Making butter at home requires surprisingly little equipment and ingredient! Taking the extra step to culture the butter will result in a very tasty treat, perfect for spreading on homemade bread or pastry.

This omelette is so cute, it is just so fluffy! Makes a great surprising breakfast or lunch, this recipe will take your omelette skills to the next level.

Pasties were traditionally a lunch for miners; they would carve their initials into the pastry to identify their lunch, and would heat them up by flipping over their tin pail and putting a candle underneath it to warm it through.

This salsa makes the perfect snack in late summer when peaches are at their best! Try it with tortilla chips or as a delicious topping on cooked chicken or fish.

Guest Chef Maryam’s Fonio Porridge, a hearty and nutritious breakfast porridge! Fonio is a small but mighty millet, traditionally grown and cooked in Sahel regions of Africa. You can find fonio at Bulk Barn or the health food section of most major grocery stores!

Baking is fun for every member of our family, even the furry ones! These dog biscuits are made with wholesome, healthy ingredients which means even you can eat them (…if you really wanted to)

Guest Chef Maryam’s Yaro Yassa Sauce and Mushrooms with Steamed Fonio, a flavourful vegetarian version of a West African dish. Fonio is a small but mighty millet, traditionally grown and cooked in Sahel regions of Africa.