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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Roast Butternut Squash and Beef Tataki Salad
Chef/owner Scott Bagshaw Deseo Bistro Ingredients 1/2 butternut squash, oven roasted at 375°F for 90 min juice of 1 lemon salt and pepper 1 Tbsp Dijon mustard 400 g gleaned…
Grilled Summer Vegetable Salad with Baked Feta
Chef Tom Janzen Bread & Circuses' In the tradition of visiting the market to gather essentials for the week ahead, Bread & Circuses collects the finest of the market’s offerings…
Grilled Salad
Chef/owner Morgan Carnegie, Luce Only the dressing stays off the grill for this smoky, meal-sized salad. Ingredients Dressing 1/2 cup mayonnaise 1/4 cup extra virgin olive oil 3 cloves garlic,…
Tomato Tapas Trio
Chef/owner Morgan Carnegie Luce This trio showcases distinct flavours: the sweetness of ripe tomato, the richness of roasted tomato and the tartness of its flavour cousin, the tomatillo. Ingredients Lamb…
Golden Beet Carpaccio with Fennel Salad
Chef Barry Saunders, The Current The aroma of this fresh dish combines the earthy qualities of beets and fennel with a hint of sweetness from vanilla. The silky carpaccio is…
Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad
Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish…
Pulled Bison Salad
Chef Talia Syrie, The Tallest Poppy This recipes takes some time, so plan to cook the roast a day ahead. Dill pickles and dijon mustard add a zesty flavour to…
Spring Potato Salad
Chef Heiko Duehrsen, The Gates on Roblin This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an…
Avocado, Mango Salad, Red Curry Vinaigrette
Chef Alan Shepard, Step'N Out Buttery avocado and tart mango add refreshing notes to the lingering heat of the red curry dressing. Ingredients Vinaigrette 1/2 cup fresh basil leaves, firmly…
Watermelon, Tempura Goat Cheese Micro Salad
Sous chef Cameron Huley, St. Charles Country Club This juicy salad adds a splash of summer to the winter months. Sainte-Maure Caprifeuille goat cheese can be purchased at De Luca’s…