Cookbook author Emily Richards loves serving this salad with fresine, a long pasta similar to fettucine. Then, once most of the tomato and cucumber is eaten, you can break up the pasta to soak up all the tasty vinegar dressing....
Continue ReadingWith the arrival of warm weather comes the barbecue season. Coriander Root Paste is a kind of all purpose barbecue rub or marinade that takes its flavours from the southeast Asian cuisines of Thailand and Vietnam. It makes use of...
Continue ReadingA hands down favourite of the West Coast Seeds staff, Sungold Cherry Tomatoes are one of our most popular tomato seeds. The beautiful tangerine-coloured cherry tomatoes have a rich, fruity and unique tropical flavor when left on the vine to ripen. We...
Continue ReadingIf you’ve never tried fennel, now is a great time to get acquainted. Although fennel takes more time than arugula to grow, when the two meet up in a salad, it’s a wonderful culmination of your garden – spicy, juicy,...
Continue ReadingI love the combination of broccoli and cheddar cheese and for those who agree or to those who want to try a taste new combo, give this soup a try. This soup is made in two parts. The first is...
Continue ReadingEverything tastes better with bacon – especially home grown asparagus picked fresh from the garden. This Bacon Wrapped Asparagus recipe is quick to prepare, easy to produce, and can be prepared ahead of time for a BBQ party or in an oven....
Continue ReadingTry this creamy leek and potato soup recipe on a cold winter day –it’s very easy to make. Serve it with a thick piece of crusty bread and a salad of winter greens. Ingredients: 1125 mL (4.5 cups) leeks (approximately three...
Continue ReadingIf you’re a fan of this perennial kids’ favourite, this is Grilled Cheese Sandwich for adults. Add a bit more kick to your sandwich by creating it with the strong flavours of parmesan cheese and mustard microgreens. This is the perfect...
Continue ReadingSALAD lb spinach (I pinch off the larger stems) 1 pint strawberry, sliced set a few aside (egg slicer works wonders) 1/2 cup pecans, toasted DRESSING 1 cup(s) strawberries (6 large berries), rinsed, hulled and sliced 1 tablespoon(s) balsamic vinegar...
Continue ReadingWe like to make a batch of this recipe every time we make regular hummus, tabouli, and other Mediterranean salads. This colourful Hummas and beets recipe adds colour and playful flavour offering a nice contrast to the meal. 540 mL can...
Continue ReadingIngredients: 2 Organic Red Chilli Peppers (diced) 1 Onion (diced) 1 bunch of Organic Kale 2 tablespoons of Olive Oil 1 Organic Yam 10 pistachios (crushed) 1. Roast Yam at 325 degrees for 45-60 minutes 2. Chop Kale into bite...
Continue ReadingPerhaps the most fragrant of all herbs is lavender (Lavendula species). The word lavender is derived from the Latin word for wash, so it isn’t surprising that this herb is associated with bathing and a fresh clean scent. What is...
Continue Reading3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained...
Continue ReadingChickpea Pulau Recipe Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce...
Continue ReadingThe best thing about Thanksgiving isn’t the turkey – it’s the dressing! This vegan,Butternut Squash and Quinoa Dressing gluten free recipe is packed with protein and features all of the delicious seasonings that you expect from your Thanksgiving meal. 5 cups...
Continue ReadingThe ingredient list for this Cabbage pakoras recipe may not be immediately familiar to you, but they are all readily available these days. You may not use very much ajwain, but it is one of the essential flavours here. When...
Continue ReadingLots of potato varieties will work as Organic French fries, but Goldrush potatoes are ideal due to their large size, oblong shape, and thin, smooth skins. They’re also less starchy than russets. Scrub your potatoes, and peel if you wish....
Continue ReadingThe end of winter is bittersweet. It spells the end of cold, crisp days, but it’s also the beginning of gardening season, and what could be better than that? This Bittersweet winter wrap uses some of the storage vegetables from...
Continue ReadingWhen I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically...
Continue ReadingFattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a...
Continue ReadingTry making the tasty treat 1 cup instant oats 1/2 cup amarantus/popping 1/2 cup expanded buckwheat 1/2 cup goji berries 3 chopped dates a handfull of coconut flakes about 1/2 a cup a handfull of chocolate chips about 1/2 cup 2...
Continue ReadingThis Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with...
Continue ReadingIs chocolate a vegetable? While all chocolate might be rich in cacao beans, these brownies have even more veggies than usual. This Veggie Brownies recipe is a sneaky yet delightful way to turn the frozen zucchini in your freezer into...
Continue Reading3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of...
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