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Mediterranean Baked Eggs

Chef Andre Desautel Promenade Café & Wine A creamy, harmonious blend of salty, sweet.. and comfort. Ingredients Tomato Sauce 2 cups canned plum tomatoes 2 1/4 cups water 1 tsp…

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Wake Me Up

Owner Obby Khan Green Carrot Juice Co Skip the coffee—tart apple juice shot through with lemon and ginger will put pep in your morning. Ingredients 3 Granny Smith apples 1 lemon 1/4 inch…

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Crêpe, Pesto and Egg

Chef  Norm Pastorin The Cornerstone Swap a salad course for this filling dish that works as an appie, light lunch, or a side. Ingredients Crêpes 2 eggs 1 cup milk…

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Cinnamon Buns

Tall Grass Prairie Bakery Remember sweet smelling cinnamon buns coming out of Grandma’s oven? A whiff of these tasty treats will bring you back to childhood. Ingredients Buns 5 1/2…

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Pancakes

Chef Michelle Chapdelaine, Three Sisters Teahouse Born Nancy Green as a slave in Kentucky, Aunt Jemima was the first living trademark. She became the spokesperson for the famous pancake mix,…

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Eggs on Toast

Chef Erin Deller, The Terrace Unbelievably, Cheez Whiz has been around since 1953. The cheesy sauce helps this recipe go retro and will be a surefire hit with kids. A…

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Old-fashioned Oatmeal

Hannah Glasse’s The Art of Cookery Made Plain and Easy, 1747, includes a recipe for water gruel made of oatmeal and water, and flavoured with butter and pepper. It was…

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Mini Not-So-Devilled Eggs

Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for little hands. The spice factor can be easily adjusted to your child’s taste. Ingredients Devilled Eggs 8 quail eggs a…

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