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Recent Posts

Asparagus Salad

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Asparagus is in season by mid-April. Take advantage of this fact with a simple spring salad. Ingredients Dressing 1/2 cup…

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Pomegranate Salad

Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which is an actual pomegranate reduction, to give the salad a festive colour. Ingredients Dressing 1 1/2 Tbsp canola oil 1/2…

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Celery Root and Arugula Salad

Jane's Restaurant Peppery arugula balances tart apples in this stunner of a salad. Ingredients Dijon Dressing 1 Tbsp yellow mustard seeds 1/4 cup white balsamic vinegar 1/2 Tbsp Dijon mustard…

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Wurstsalat (Sausage and Cheese Salad)

Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of…

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Roasted Red Pepper Salad

Executive Chef Michael Dacquisto 529 Wellington This is an excellent recipe to use with that ultra-high quality extra virgin olive oil you’ve been saving. The fruity notes of the oil…

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Grilled Zucchini-Tomato Salad

Owner/General Manager Marnie Feeleus Fresh Option Organic Delivery The smokiness of the grilled vegetables complements the rich, roasted garlic flavour. A burst of piquant onion picks up the tempo. The…

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Family Garden Salad

Chef Ben Kramer Dandelion Eatery This salad was inspired by Chef Ben’s daughter Heidi—an avid gardener who tries to grow everything for which she can find seeds. This mayonnaise-free salad…

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Smoked Manitoba Goldeye Salad

Chef Gojko Bodiroga, Restaurant Dubrovnik Although goldeye counts are sadly not what they used to be, this local specialty is usually available at Gimli Fish and Independent Fisheries. Call for…

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Pickerel Ceviche Salad

Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot…

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