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For this recipe, Chef Ryan will be making a kale and white bean dip. Instead of throwing out the leftover kale stems he will be transforming them into crackers to serve with the dip, check out that video next!

Save your flavourful kale stems from the garbage with this delicious recipe! Chef Ryan prepares Kale Stem Crackers for our April Kid’s Cooking Class!

Join Chef Tim Drew, the Head Chef at the Beet Kitchen, as he makes savoury Carrot Pancakes for our April Kids’ Cooking Class!

Get to know Chef Tim Drew, the Head Chef of the Growing Chefs Beet Kitchen at the Grove! Chef Tim is very passionate about plant-focused eating and local farming, and the school lunch menus from the Beet Kitchen reflect that.

Grow your own delicious and fresh pea shoots on a sunny windowsill at home with these simple steps! Join Ilana, Garden Educator, as she shows you that pea shoots are as fun to grow as they are to eat!

This salad that features the colours of the Italian flag is a great way to showcase the mighty tomato! Join Chef Ryan in our Classroom Kitchen to prepare this recipe!

These baked ​“dinosaur” (fish) fingers are crunchy on the outside and tender on the inside, perfect for dipping! Join Chef Ryan for this super fun recipe that will be a hit with the whole family!

Pickling vegetables is a great way to preserve fresh harvested vegetables from the garden, and make a tasty snack or a beautiful addition to a charcuterie board. Join Executive Chef Katherine as she shows you that pickles are very quick and easy to make!

For our May Kid’s Cooking Class ​“All Things Spring!” This refreshing sweet and sour drink is the perfect shade of pink and uses fresh spring rhubarb!

For our May Kid’s Cooking Class ​“All Things Spring!” Primavera means ​“Spring” in Italian and this pasta dish is a great way to use the first greens of Spring!