This celebration of spring rings all the right notes for a lovely gathering around the Sunday dinner table. The surprise here are the radishes when...

There aren't many foods more nostalgic than classic baked beans on toast, an easy and totally satisfying meal that is perfect in so many ways....

We know for many people the culinary practice of cooking chickpeas from scratch can be intimidating. But fear not, it's easier than you think to...

Make this 30 minute winner with our wildly popular Flourist Kabuli Chickpeas (batch cooked of course). With intense flavours, feel free to omit the anchovies...

We served this salad for the first time while hosting a group of friends at Bodega Ridge on beautiful Galiano Island. It's an easy way...

Make this extremely flavourful frittata for your next special Sunday brunch. Slow roast tomatoes the day before for the best results, and don't be shy...

This salad is the tastiest, best way to use up some of our favourite winter vegetables (yes, we are still eating winter foods here!). The...

This tasty salad will wake up your taste buds and make you feel amazing too. The combination of highly nutritious Lacinato kale, roasted nuts and...

Last night we had the pleasure of celebrating the release of a wonderful new cookbook, Naturally Nourished, by Sarah Britton of My New Roots. Held...

We love this soup with a thick slice of crusty bread (always with a nice pad of butter). The richly flavoured broth is perfect topped...

This recipe is the first of three recipes developed from batch cooking a single box of our premium Flourist Laird Lentils. This delicious pasta dinner...

We're big advocates of batch cooking here at Flourist, and always make sure to have cooked and frozen Flourist Kabuli Chickpeas in the freezer. With...