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Recent Posts

Eggplant Roulade

Eggplant roulade stuffed with goat cheese gets a kick from its chili spiked marinara. Salty capers and fresh herbs brighten every bite with bold flavour. Phil Andrews Blaze Restaurant and…

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Beet Fritters

Beet fritters are a play on the popular fried vegetable patty popular in cultures around the world. These savoury snacks are made Manitoban with roasted beets. Chef Gurdeep Singh Prairie's…

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Mushroom Perogies

Mushroom perogies take a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. Chef Colin Dick Pineridge Hollow Ingredients…

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Beet Bowl

This hearty dish uses beet four ways,  including powdered. One XL bowl makes a festive and colourful starter for four. Ingredients Beet hummus 1 medium beet 15 oz can of chickpea,…

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Meatless Loaf

An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. Ingredients Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1…

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Tamarind Tofu

Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in Africa and Asia. Ingredients Tamarind Sauce 6 full pieces tamarind fruit 4…

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Wild Rice Polenta & Portobello Ragoût

Chef Barry Saunders Green Gates Ragoût traditionally refers to a rich French stew of meat or vegetables. This one uses large crimini mushrooms which have a dense, meaty flavour. Ingredients…

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