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…
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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…
Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a smoky char lend land elements to aquatic octopus, while syrup-soaked oranges inject pops of sweetness. Ingredients 1 octopus 1/2 cup…
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down under, red snapper is spiced up with twists of orange-herb butter and curried baked beans. Purple potatoes heighten visual interest…
Dragon Bowl
Collective member Esan Azore Mondragon Bookstore & Coffeehouse Get vitamins and energy with this Thai-flavoured salad packed with proteins such as seeds and tofu. Ingredients Miso Dressing 1/2 cup white…
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly with sweet and tangy cranberry maple sauce. Ingredients Chicken 4 slices bacon, cut into lengthwise strips 2-3 shallots, julienne cut…
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves with a lavish glaze enriched with dark port and sweet cherry flavours. Ingredients Lamb (4) 12-14 oz New Zealand lamb…