Sweet Corn Crêpes with Strawberry Tomato Jam
Corn comes off the cob for a sweet and savoury treat. Ingredients Crêpes 1-2 ears corn, cooked 1/2 cup all-purpose flour 1 cup milk 2 large eggs 1 Tbsp sugar…
Recent Posts
Kolokithokeftethes (Zucchini Patties)
Irene Adamopoulos, Greek Market These crispy, golden patties can be tucked into a bun for a vegetarian burger substitute, or simply served with a smear of tzatziki and a sprig…
Zucchini Hazelnut Dip
Alena Feldman Organza Market Serve this dip as is, with crostini or cut vegetables, or heat it up for a warm dip. Ingredients 1 1/2 Tbsp olive oil 2 medium…
Gazpacho
Chef Arnold Carreira, Orlando's Seafood Grill Ingredients 2 cups tomato juice 2 tomatoes, chopped 8-10 cucumbers, chopped 2 tsp cilantro 1/2 tsp oregano 5-6 leaves fresh mint 1 tsp virgin…
Vegetarian Beet Borscht
Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets, shredded 1/2 cup fresh lemon juice 1 onion, chopped 1 pound roma tomatoes, chopped (about 6-8) 1/2 pound green…
Carrot and Butter Bean Soup
Chef/owner Marla, Bernstein's Deli Ingredients 2 L chicken stock 2 cups dry jumbo lima beans 1 1/4 lb carrots, chopped large black pepper to taste Method Add all ingredients in…
Curried Pea Bean & Lentil Soup
Chef/owner Marla Bernstein, Bernstein's Deli Ingredients 2 litres vegetable stock 1 stick celery, sliced thin 1/2 jumbo yellow onion, diced 1/2 cup dry green split peas 3/4 cup dry green…
Roasted Butternut Squash and Wild Rice Soup
Chef Kim Hayes, Just Off Broadway Combine after dinner drinks and dessert with this play on a holiday favourite. Ingredients Soup 3/4 cup wild rice 2 1/2 cups water 2…
Grilled Vegetable Sandwich
The Flavours of Canada After roasting the red peppers, let them sit in a paper bag for a few minutes. This makes the skins easier to remove. Ingredients Dressing 1…
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…
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…