Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup…
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Roasted Corn Salad
Chef Melissa Hryb Marion Street Eatery Feta adds a sharp tang to this sweet and savoury dish. Ingredients 1 cup bacon, raw and diced 2 cups corn kernels (approx 4-5…
Market Salad
Chef Sean McKay Mitchell Block Sunchokes are available at local markets in the summer. Ingredients Dijon Apple Cider Vinaigrette 1/3 cup Dijon mustard 4 Tbsp local honey 1 ¼ cups…
Tabbouleh
Chef Mohamed Ali Ben Ahmed Shawarma Khan This summer salad is traditionally served as an appetizer with wine. Ingredients 1/2 cup white bulgur wheat 1 cup of warm water 4…
Beet & Apple Salad
Chef Mohamed Ali Ben Ahmed Shawarma Khan Icing sugar emphasizes the natural sweetness of beets Ingredients 4 large beets 4 green apples 4 Tbsp icing sugar 1 cup red wine…
Radish Salad
Chef Ben Kramer Diversity Food Services Waste not, want not: this dish uses the whole radish. Miso butter is a complex flavour addition to the peppery root vegetable. Ingredients 2…
Root Vegetable Salad
Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. Ingredients 1 yellow beet, boiled…
Spinach Salad with Sherry Vinaigrette
Chef Fraser MacLeod, 529 Wellington Make a large portion of this piquante dressing to store in the fridge for up to a few weeks. Ingredients Dressing 1 cup sherry vinegar…
Zucchini Soba Salad
Alena Feldman Organza Market Pickled ginger, ume-su, soba noodles, and rice vinegar can be found at Organza Market. Ingredients Dressing 1 Tbsp minced pickled ginger 2 Tbsp ume-su (pickled plum…
Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce
Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients 3 Tbsp garlic butter 1 clove fresh garlic, finely chopped 8-12 jumbo shrimp Salt & pepper, to taste 2 green…
Rabbit Food Salad
Chef Jonathan Buffie and Pastry Chef Doug Krahn Breadworks Ingredients 3/4 cup balsamic vinegar 1/4 cup sun-dried tomato, blended to paste 1/2 tsp basil pesto 2 cups extra virgin olive…