Winter Cooking Class Recipes: Cod, Kale and Blueberries

On Jan 25,  we had our first cooking class of the Wintertime Harvest series, and what a yummy success it was!

Our instructor, Katrina, a nutrition student from Mount Saint Vincent University and dedicated Food Action Committee volunteer, joined us to share some delicious and nutritious recipes with everyone. Being a nutrition student, Katrina planned a meal for us that was refined sugar, lactose and gluten free.  She was very informative about the health and environmental benefits of this kind of diet! Continue reading “Winter Cooking Class Recipes: Cod, Kale and Blueberries”

Summer Cooking Class Recipes: Grilled Fish, Chocolate Hazelnut Brownie Cake

Though the growing season got off to a cold and rainy start, it was summer in the kitchen of Local Source Market, as we kicked off our summer cooking series on Monday night.

The evening’s menu included grilled arctic char with herbed aioli and roasted asparagus, arugula and radish salad, and a fair trade chocolate hazelnut brownie cake garnished with strawberries and whipped cream.  Yum!  Continue reading “Summer Cooking Class Recipes: Grilled Fish, Chocolate Hazelnut Brownie Cake”