Grass-fed Beef Burger
Stella's Café and Bakery Brawny and lean, these Manitoba made patties standout sandwiched in fluffy, fresh-baked foccacia. Ingredients Grass-fed Burger Patties 1 1/2 lb grass-fed ground beef 1/3 cup sour…
Recent Posts
Gravlax -Scandinavian Cured Salmon
Stella's Café and Bakery Sweet and salty mingles throughout the delicate flesh of this no-cook meal. Ingredients Gravlax 1/4 cup coarse sea salt 1/3 cup white sugar 1 Tbsp cracked…
Penne with Chorizo
Chef David Hyde, Cafe Carlo This fragrant penne dish is rich with Italian and Mediterranean flavours thanks to a made-from-scratch sauce and relish. Local chorizo from Miller’s Meats adds southwestern…
Panko-Crusted Tilapia Tacos
Chef David Hyde Cafe Carlo These mini tacos deliver sweet and spicy southwestern tang with satisfying crunch. Ingredients Chipotle Mayo 1 cup mayonnaise 1 Tbsp chipotle peppers in adobo 1…
Bison Burger
Chef Beth McWilliam, Fresh Café For a more robust taste, substitute ground beef patties with bison. Zingy horseradish aïoli made from scratch adds a nice bite. Ingredients horseradish AÏoli 1…
Grilled Grass-Fed Beef Steak with Potato Gratin
Chef Lorna Murdoch, Fusion Grill Lean and tender grass-fed beef has a distinct brawny taste. Ingredients Potato Gratin 3 lbs Yukon gold potatoes, peeled, cut into 1/8"-thick slices 1 1/2…
Curry Chicken Stir-Fry with Coconut Rice
Chef Gord Harris Prairie Ink Restaurant and Bakery This dish has a great aroma. The combination of coconut milk and shredded coconut make it a winner - good for company!…
Pickerel with Dill Cream Sauce
Chef Gord Harris, Prairie Ink Restaurant and Bakery This mild fish readily absorbs flavours from complementary dill sauce and fragrant rice pilaf. Ingredients Dill Cream Sauce 1/4 cup finely diced…
Hot Mustard Reuben Sandwich
Marla Bernstein, Bernstein’s Deli Using Elman’s hot mustard and sauerkraut gives this classic hot crusty sandwich extra zip. Ingredients 1 1/2 tsp butter 2 slices Canadian rye bread 1 tsp…
Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant Serve with citrus-infused lemon pistachio couscous and buttery braised spinach greens. Ingredients Lamb 1 tsp olive oil 1 sprig fresh…
Cocoa Chimichurri Prawns
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant This subtle cocoa chimichurri sauce complements the lightly-seasoned, pan-seared garlic prawns. Ingredients Prawns 8 Tbsp garlic oil 4 tsp butter…