Pickerel Cheek Pops
Pickerel cheek pops accent tender pickerel with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice. Chef Gurdeep Singh Prairie's Edge Ingredients Garlic Confit 6 garlic…
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Mushroom Perogies
Mushroom perogies take a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. Chef Colin Dick Pineridge Hollow Ingredients…
Beet Chips
Beet chips are a sweeter take on the salty snack, made by replacing potatoes with beets. Chef Colin Dick Pineridge Hollow Ingredients Goat Cheese Ranch Dip 1 cup goat cheese,…
Smoked Salmon and Goat Cheese Tart
Goat cheese and a bright herb garnish complement the briny smoked salmon in this mild yet exciting tart. Ingredients Pie Crust 2 3/4 cups organic white flour 1 tsp salt…
Beet Bowl
This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and colourful starter for four. Ingredients Beet hummus 1 medium beet 15 oz can of chickpea,…
Pesto Tomato Baked Brie
The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased pesto can be used. Ingredients 1 cup chopped tomatoes 3/4 cup pesto 1 1/2 cups olive…
Caesar Salad
This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what makes the Caesar a superstar. Ingredients 1 lb Romaine lettuce (washed, dried and cut…
Tamarind Tofu
Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in Africa and Asia. Ingredients Tamarind Sauce 6 full pieces tamarind fruit 4…
Dungeness Crab Cake with Apple Slaw
Chef Wayne Martin Capital Grill & Bar Delicate gourmet crab meat is balanced by the sweet-tart tang of matchstick Granny Smith apples. Ingredients 1 cup Dungeness crab meat, shredded 1…
Wedge Salad
Chef Wayne Martin Capital Grill & Bar A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried onion rings. Ingredients 1 head Iceberg lettuce,…
Wild Rice Polenta & Portobello Ragoût
Chef Barry Saunders Green Gates Ragoût traditionally refers to a rich French stew of meat or vegetables. This one uses large crimini mushrooms which have a dense, meaty flavour. Ingredients…