From Scratch Cooking is an awesome yearly initiative from the Academy of Culinary Nutrition. It is a digital cookbook for a cause, and this year's edition is benefitting Pencils of Promise. I am so proud of the work that all of the graduates of the CNE Program do, and this digital cookbook puts together 44 of their amazing recipes. The cookbook is available with a donation of your choice and all money raised will go towards Pencils of Promise.
Since I was on the team who helped to put together the book, I had the pleasure of pouring over all of the recipes and photos extensively. The recipes are gluten free, nourishing and delicious with awesome photos. So far I have made Robyn's breakfast cookies and Sondi's halvah oatmeal. (I was on an oat kick it seems)
Both were awesome!! I'm looking forward to making my way through the book and trying some more of the recipes. (These veggie burrito bowls and chocolate almond butter cups are definitely on my list!)
While the recipes are wonderful, this digital cookbook is about so much more than that. Pencils of Promise does amazing work helping to provide education, educational tools and schools to children in Ghana, Guatemala and Laos. Through their programs, they're working to change learning experiences for children in need and it's incredible to play a role in that.
Since launching From Scratch last Monday we've raised more than $5,000, which is enough to send 200 kids to school for a year. It's been a very exciting week in the kitchen as we've seen the orders come in! We would love to increase that number to make an even bigger donation to help even more children have access to education.
And to give you a sneak peek into the awesome recipes that have been included, I'm happy to share this Mediterranean Frittata from Vanessa Gilic! It makes for a great breakfast (and can be prepped in advance to enjoy throughout the week) or you can enjoy it as a protein-rich dish at any meal.
Recipe + Photo Credit: Vanessa Gilic
Prep Time: 5 minutes
Cook Time: 7-10 minutes
Number of Servings: 4
1 Tbsp olive oil or ghee
1 small red onion, thinly sliced
2 handfuls baby spinach
¼ cup chopped Kalamata olives
½ red pepper, diced
4 large pastured eggs
1 tsp dried oregano
Freshly ground pepper, to taste
¼ cup crumbled goat feta cheese, optional
Handful torn basil for garnish
1. Preheat the oven broiler to high.
2. Heat olive oil or ghee in an 8-inch cast iron pan (or other oven-safe pan) over medium heat. Add the red onion and cook until it begins to colour (add some water if it starts to stick).
3. Add the spinach, olives and red pepper and cook for 1-2 minutes until the spinach is cooked down.
4. Meanwhile, whisk the eggs in a bowl with the oregano and pepper. Pour into the pan over the veggies. Sprinkle over the feta cheese, if using, and cook over low heat for 4-5 minutes or until the frittata begins to set.
5. Place under the broiler for 2-3 minutes or until the frittata is golden and cooked through.
6. Let it sit for 5 minutes before garnishing with torn basil and slicing into thick wedges.