Fresh Rhubarb is one of the ingredients that ushers in summer. Grab it while you can, and make this easy rhubarb stew that you can scoop on your favourite summer treat. 20 minutes total prep, cook and serve time.

Hi there! Ever wanted to brew kombucha at home? It's simpler than you think. 

Kombucha is just sweet tea that's been fermented until it's fizzy and tangy. The SCOBY (a mix of bacteria and yeast) makes this transformation happen. Imagine brewing a large pot of tea, adding cane sugar, cooling it down, and then letting the SCOBY do its thing. The SCOBY is also called the mother, the mushroom, and the pellicle.

Brewing kombucha is about experimenting and adjusting to get the taste you like. Each batch allows you to explore different flavours, making your kombucha unique. Plus, you'll grow a new SCOBY with every batch, so you can keep brewing or share with friends. This process combines creativity and science, making kombucha brewing truly special.

Spring is here, and we're already planning for picnics, barbecues, and other summer get-togethers. Our friends at Big Cove Foods wanted to share a recipe that helps with meal prep for the week, or sharing larger dishes with friends. Read on for an inexpensive side (or meal!) that is packed with flavour.

We love braising our vegetables and legumes for a powerhouse of flavour that will keep delicious all week long.

Chickpeas are quickly becoming a staple in our house for a few different reasons;

• Their versatility is out of this world!
• High fiber 💩 and great protein source!
• They are deliciously inexpensive to keep stocked in your pantry.

Aside from grabbing a spoonful every time I passed through the kitchen, we also found a few different ways to enjoy throughout the week;

• Serve warm over arugula
• Scoop up with some good quality crusty bread! 
• Makes a great side dish to complement your shining star 

Swap out any of these ingredients for something similar you already have on hand. We didn't want to let that last, lonely leek go to waste, and it made for the perfect addition here! But white onion, red onion or shallot will do that trick. Don't have lemon? Use a vinegar you have on hand instead to get some acidity into your dish. Don't like feta? Goat cheese or cubed mozzarella would also be amazing.

If you have another Big Cove blend in your pantry, or you are not a fan of heat, easily sub out a different flavour. Our Mary Had a Lot of Lamb, Taco Enhancer or Red Rub would welcome these ingredients with a huge hug of flavour.

And don't forget salt to taste! Our blends are low salt to keep you still in charge, this is your mealtime.

Enjoy!

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 leek, cut in half length wise and sliced thin and washed
• 1 head of garlic, smashed and skins removed
• 1-2 tbsp Big Cove's Egyptian Summer spice blend (use 2 tbsp's if you like it spicier)
• 2 tbsp capers, drained
• 2/3 cup olive oil
• 1 lemon
• 1 cup crumbled feta cheese
• salt to taste

Instructions:
Preheat the oven to 375 F.

Pile the chickpeas, leeks, garlic, capers, Big Cove's Egyptian Summer blend and olive oil to a medium sized oven safe dish; mix thoroughly. Cut the lemon in half and remove visible seeds. Gently squeeze all over and nestle the halves in the dish with the chickpea mix. Cover with foil, bake 40 minutes.

Turn off the oven and enjoy as is, or turn on the broiler and continue with this next step. 

Remove the foil and allow the chickpeas to sit under the broiler until you see some colour, about 5-7 minutes. Keep a close eye to prevent burning.

Uncover and allow to sit for 5 minutes before mixing in the feta cheese. Salt to taste.

Serve warm over arugula lettuce or with crusty bread! Makes a great side for your other proteins, or a quick snack right out of the fridge. This mixture will last 4-5 days in the fridge, so make ahead of time and enjoy healthy bites every day!

March is Nutrition Month, and this year marks 50 years of the campaign. The theme this year is "Fuel for the Future" - encouraging eating with sustainability in order to nourish ourselves and help protect the environment.

Guest recipe by Stephanie Pimentel

March is Nutrition Month, and this year marks 50 years of the campaign. The theme this year is "Fuel for the Future" - encouraging eating with sustainability in order to nourish ourselves and help protect the environment.

Guest recipe by Stephanie Pimentel

Make these sweets for yourself or someone you love this Val/Gal/Pal-entine's Day! 

Simple, affordable, and great for any sweet tooth. The best part is the minimal cooking and prep time!