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,…
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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…
Hummus & Tahini Dips
Lisa Reiss Desserts Plus The healing power of sesame seeds in tahini boost immunity and heart health. Ingredients Tahini 1 head of garlic 3/4 cups lemon juice 1 1/2 tsp…
Pan Seared Scallops in Squid Ink Adobo
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture…
Baked Falafel Board
Chef Steven Strecker Era Bistro Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and pickles with baked falafels. Ingredients 1 can (approx.…
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…