Growing Chefs! Ontario: Search:

“Oil and water don’t mix – or do they? Learn about the emulsification process by making scratch-made mayo – a blend of oil and water (eggs)! Roasted garlic adds a lot of flavour depth to make a delicious aioli that is great on sandwiches, as a dip, or even on pizza.”

“Tender heirloom carrots gently cooked sous vide, then finished with a buttery, sweet glaze and fresh parsley for a vibrant side dish.”

“This method of cooking works well with any root vegetables such as parsnips or celeriac. Coloured carrots are our favourites for a colourful side dish.”

“A fun experiment that uses vacuum compression to intensify watermelon’s flavor and texture — perfect for a tasty taste-test comparison!”

“Rich, creamy, and fresh, this homemade butter adds a deliciously smooth and wholesome touch to any meal.”

“A golden, airy focaccia with a crisp, olive oil crust that’s effortless to make and perfect for any occasion.”

“Smoothies are great for any time of day, but these make for a beautiful breakfast, and you can dress them up in so many ways! Let your inner artist shine and have fun decorating your smoothie bowl with fresh fruits and other yummy garnishes.”

“A tangy, spiced twist on watermelon rinds, transforming what’s usually discarded into a crunchy, flavorful pickle perfect for snacking or adding zing to dishes.”

“A classic, moist vanilla cake with a tender crumb, perfect for any celebration or simple sweet treat.”

“A rich and moist chocolate cake with deep cocoa and coffee notes, baked in a large sheet pan — perfect for sharing at any gathering.”