Manitoba Bison Stew
Chef Talia Syrie The Tallest Poppy Slow cooking gives all the flavours in this hearty bison stew time to properly mature and mingle. The apples and red wine add a…
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Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce
Chef Talia Syrie, The Tallest Poppy This hearty loaf gets a spike of citrusy tartness from cranberries and orange. Ingredients 3 lbs ground chicken 2 Tbsp roughly chopped cranberries 3…
Potato-Wrapped Pork Tenderloin with Corn and Apple Salsa
Chef Eldon Brink Holiday Inn Winnipeg South This sweet ‘n’ sassy salsa complements succulent pork. Ingredients 1 2 lb pork tenderloin, trimmed 4-5 large baking potatoes, peeled and sliced length-wise…
Corned Duck Breast with Corn and Citrus Relish
Chef Cameron Huley, Four Points by Sheraton Winnipeg South A fine balance of savoury and tangy tastes complement tender duck meat. Ingredients Corned Duck and Brine 4 cups water 2…
Chickpea Pakoras
Ben Kramer, Diversity Food Services at the University of Winnipeg Chickpea flour forms the crunchy batter of this savoury, cilantro- stuffed patty. Serve with tomato-ginger chutney and cucumber raita. Ingredients…
Vegetarian Cassoulet
Ben Kramer, Diversity Food Services at the University of Winnipeg Cooked beans and lentils pack this hearty cassoulet with protein power. Ingredients 2 Tbsp olive oil 1 large onion, diced…
Stuffed Vine Leaves
Chef Rami Aboumrad Baraka Pita Bakery & Mediterranean Deli At markets year-round in pickled form, these grape leaves flourish on Winnipeg vines during summer months. The unique texture and briny…
Deluxe Vermicelli
Linh Tran, Viva Vietnamese Restaurant Don’t be intimidated by this multi-step recipe, star of this issue’s cover. The effort is worth the reward: a hearty meal in a bowl to…
Duck with Sea Buckthorn Demi-Glaze
Chef Lorna Murdoch, Fusion Grill Pan roasted duck with Solberry sea buckthorn infused demi-glaze, wilted greens and wild rice potato latke at fusion grill. Ingredients 1 whole duck, cut into…
Duck Breast with Potatoes and Wild Mushrooms
Chef Alexander Svenne Bistro 7 1/4 Earthy and rich, this local duck dish evokes our province on a plate. Ingredients Duck 4 large duck breasts, score the skin salt and…
Gnudi With Asparagus, Tomato and Poached Egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a poached egg creating a yolky sauce for this celebration of summer. Ingredients Gnudi 500 g tub ricotta 1 egg 2…