The Mitchell Block Sriracha Macaroni
Chef Sean McKay THE MITCHELL BLOCK The smoky subtlety of the saffron in this cozy macaroni dish plays well with the spice of the housemade sriracha pasta, neither flavour overpowering…
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Prairie Salad
Prairie salad is a vibrant, texturally intriguing mix of spicy and sweet flavours. Chef Camila Gamboa Marion Street Eatery Ingredients Pickled onions 2 cups water 1 cup white vinegar 1/2…
Warm Potato Leek Salad with Mornay Sauce
Warm potato leek salad is a perfect side dish, and cheesy mornay sauce makes it extra special. Serve it family style in a big bowl with a spoon. Chef Chris…
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…
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…
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…
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,…
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…
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…