This marshmallow recipe comes from Greg Wade of Publican Quality Bread in Chicago. Their ooey gooey meltability factor is amazing, and using honey adds a delicious depth of flavour. Make the best s’mores ever with this secret ingredient!

Cook along with Chef Ryan as he makes these fresh little vegetable pancakes. They are light, crispy and delicious!

For our May Kid’s Cooking Class ​“All Things Spring!” Making pasta dough at home is super easy, fun, and best of all: you can make almost any shape you want! Lasagne, spaghetti, penne, the list goes on and on.

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!

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!

This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District. Panzanella is a tuscan bread salad that is perfect for summer when tomatoes are at their peak!

This recipe is super simple and perfect to pack for a school lunch or an after school snack!

Maple Glazed Root Vegetables for our March Kid’s Cooking Class! The maple glaze in this recipe can be used in a variety of ways, including for tofu, tempeh, or bacon. Any combination of root vegetables will work!