A selection of our favorite recipes.

A selection of recipes.


Cream of Tomato Soup

Serves 2

½ onion 

2 tbsp butter

1.5-2 lbs tomato 

1 tsp sugar

½ tsp salt

½ tsp pepper

½ tsp dried oregano

2 tsp dried basil

2 tbsp flour

1 cup milk

1 cup water

Fresh basil for serving

  1. Saute onions in butter until translucent.
  2. Add tomatoes, sugar, salt, pepper, oregano, and basil, boil for ten minutes.
  3. Mix flour into milk until smooth, then combine with the water and mix into tomatoes. 
  4. Stir while bringing it back to the boil, then simmer for 30 minutes or until tomatoes are soft, stirring occasionally.

Curried Zucchini Soup

1 onion, diced

1 tbsp oil

3 cloves minced garlic

1 tsp grated ginger

2 tsp curry powder

2 cups cubed potatoes

5 cups cubed zucchini or spaghetti squash

2 ½ cups water

1 ½ tsp salt

1 cup milk

¾ cup yogurt

1 tbsp apple cider vinegar

Yogurt for serving

  1. Cook onions in oil until translucent, then add garlic, ginger, and curry powder, and saute another minute.
  2. Add potatoes, zucchini, water, and salt, cover, and simmer until soft. Mash or blend soup once soft.
  3. Add milk, yogurt, and apple cider vinegar, then serve with yogurt.

Cream of Potato Soup

1 onion, diced

1 ½ cups diced carrots

1 cup chopped celery

6 cups chopped potatoes

⅓ cup butter

4 cups water or broth

2 ½ cups milk

⅓ cup flour

Salt and pepper to taste

Sour cream, yogurt, cheese, bacon, green onions for serving (optional)

  1. Saute the onions, carrots, and celery in half the butter until onions are translucent.
  2. Add potatoes and water and boil until potatoes are soft.
  3. Make a roux by melting the other half of the butter in a small pot, then add flour and cook while whisking for about a minute. Slowly add in milk, whisking until smooth between additions. 
  4. Cook milk until it starts to thicken, then add it to the potatoes. Cook until potatoes begin to break down. Season to taste with salt and pepper.


Tomato Cucumber Salad

6 cups chopped cucumber

2 cups chopped tomato

½ cup chopped basil

2 tbsp olive oil

4 tbsp vinegar

1 tbsp lemon juice

1 ½ tsp salt


Red onion

Purple basil






Combine ingredients in bowl


Green Onion Pancakes

2 cups flour

¾ hot water

3 tbsp sesame oil

3 tbsp neutral flavoured oil

1 tsp salt

1 tsp pepper

12 tbsp chopped green onions (2-4 green onions)

Oil for frying

  1. Combine flour and water, kneading until a dough forms. DIvide into quarters and allow to rest 30 minutes.
  2. Mix together the oils and salt and pepper.
  3. Roll dough out into a rectangular shape, as this as possible. Brush oil onto dough, then sprinkle on 3 tbsp of green onions. Tightly roll dough into a log, and then coil the log into a circle. Flatted to about ¼ inch thick with a rolling pin. Repeat until all the dough is used up.
  4. Fry pancake in a very hot oiled pan (About 1 tbsp of fat per pancake), until golden brown and crispy, flip halfway through cooking. Replenish fat in pan between pancakes. Cut into quarters to serve.


Serves 4

200g raw egg (Approx 4 medium/large eggs)

300g flour (Approx 3 1/4 cups) + more for kneading

  1. Combine egg and flour in a bowl, then transfer to a floured work surface and knead, adding more flour until a soft non-sticky dough forms. Allow to rest 30 minutes, longer if using whole wheat flour.
  2. Laminate the dough by rolling it out, then folding into thirds, rotating, and repeating. Do this three times. You don’t have to roll it particularly thin for this step.
  3. Roll dough as thin as possible, you should be able to see your hand through the dough. Then cut into thin strips. I find it helpful to let the dough dry slightly before cutting. 
  4. Boil in salted water until desired doneness for fresh eating, or allow to completely dry at room temperature to store for up to 2 months.


Fresh Tomato Sauce

6 cups chopped tomatoes

6 tbsp olive oil

5+ cloves of garlic

1 tsp salt

1 tsp pepper

2 tbsp basil

1 tbsp cornstartch (optional)

1 tbsp water (optional)

  1. Add tomatoes, olive oil, garlic, salt, pepper, and basil in saucepan. 
  2. Bring to a boil, and cook to desired consistency. For a faster thickening, add 1 tbsp cornstarch mixed with 1 tbsp water slowly into the sauce. Use as pasta sauce, pizza sauce, dipping sauce, ect.

All Seasons

Minted Potatoes

2 lbs potatoes, cut into ½ inch cubes

6 tbsp olive oil

½ cup finely chopped mint

4 tbsp vinegar

1 tsp salt

½ tsp pepper

  1.  Heat oil in pan, then cook potatoes in low/medium heat, stirring occasionally until light brown and soft all the way through. To speed up this step, boil potatoes until partially cooked before cubing and frying at a higher temperature, or use leftover cooked potatoes.
  2. Remove from heat and mix in other ingredients.


Rhubarb Sorrel Crisp

3 cups chopped rhubarb (385g)

1 cup finely chopped sorrell (70g)

1/2 cup + 2 tbsp sugar (35g)

1/2 tsp vanilla (2.5mL)

4 + 1/2 tsp cornstarch (12g)

2 tbsp water (30mL)

3/4 cup oats (95g)  

3/4 cup flour (120g)

6 tbsp brown sugar (70g)

6 tbsp butter (75g)

1/2 tsp cinnamon (5g)

  1. Combine rhubarb, sorrel, sugar, and vanilla in a medium pot and bring to a boil, boil for 4 minutes. 
  2. DissoIve cornstarch into water, then add to rhubarb mixture. Cook until thickened. Remove from heat. 
  3. Combine oats, flour, brown sugar, butter, and cinnamon until crumbly. Press part of the mixture into a greased 8×8 baking dish to create a bottom crust, then pour in rhubarb mixture, and sprinkle remaining crust on top. 
  4. Bake for 30-45 minutes at 350°

Zucchini Brownies

2-3 cups grated zucchini (300-475g)

1 egg

¾ cup sugar (170g)

¼ cup + 2 tbsp honey (115g)

½ cup yogurt (125g)

½ cup oil (90g)

1 tsp vanilla (5g)

1 cup white flour (150g)

¾ cup whole Wheat Flour (90g)

⅓ cup cocoa powder (20g)

½ tsp baking soda (2.5 mL)

½ tsp salt (3g)

½-1 cup chocolate chips (85-170g)

  1. Combine zucchini, egg, sugar, honey, yogurt, oil, and vanilla.
  2. On top of the surface of the wet ingredients, mix together the flours, cocoa powder, salt, and baking soda. Then incorporate wet and dry ingredients together.
  3. Pour batter into a greased 9×13 baking dish, then sprinkle the chocolate chips on top, and bake for 35-45 minutes (Or longer) at 350°, until a knife or toothpick inserted into the center comes out clean.

Honey Custard

3 eggs

½ cup honey

2 ¾ cup milk

½ tsp lemon extract

½ tsp vanilla

Nutmeg for sprinkling

  1. Beat eggs together with a whisk until pale, but not frothy. Add honey, vanilla and/or lemon extract and mix until dissolved.
  2. Heat milk to scalding (180°f)
  3. Slowly drizzle hot milk into egg mixture, whisking continuously in order to temper the eggs.
  4. Divide mixture into individual buttered custard cups, then sprinkle with nutmeg and place in a pan and fill it with 1 inch of hot water. Bake at 375° for 45 minutes or until set. (It took me longer than 45 minutes). Serve cooled


Zucchini Salsa

Makes 6-8 pints

10 cups grated zucchini

3 cups chopped onions

2 red & 2 green bell peppers

5 tbsp salt

¾ cup brown sugar

2 tbsp dry mustard

8 cups diced tomatoes

2 cups vinegar

2 chopped jalapenos

1 tin tomato paste

1 tsp garlic powder

1 tsp turmeric

1 tbsp cumin

1 tbsp crushed chillies

  1. Combine zucchini, onions, bell peppers, and salt in a colander and drain overnight.
  2.  The next day, boil together all the ingredients for 30 minutes, stirring frequently.
  3. Fill jars, leaving a ½ inch headspace, remove bubbles, and wipe the rim of jars with a damp cloth. Add lids, and process in the canner for 25 minutes.