Salsa Burger
Chef/owner Anneen DuPlessis Boon Burger Cafe Ingredients Black Bean Patty 1 Tbsp sunflower oil 1 medium onion, diced 1 Tbsp diced garlic 1 stalk celery, minced 1 vegetable bouillon cube…
Recent Posts
Wild Rice, Mushroom & Chèvre Phyllo Cup
Chef Roger Wilton MTS Centre [now Bell MTS Place] Vegetarian popstar Gwen Stafani went gaga over this robust appetizer on June 10, 2007. Ingredients Pastry 1 cup butter, melted 8…
Market Vegetable Soup
Chef Tom Janzen, Bread & Circuses' This finely-diced vegetable cream soup relies on the starchiness of potatoes to add thickness. The combination of fresh herbs and vegetables make for its…
Zucchini Noodles Pasta
Chef Talia Syrie, The Tallest Poppy Surprise your picnic partner with this trompe l’oeil. Spaghetti-like strands of zucchini are served raw, delivering a refreshing and satisfying crunch. Garnish with a…
Hemp Pasta and Pesto with Roasted Tomatoes
Chef Ben Kramer Dandelion Eatery Hemp flour imparts an earthy, nutty flavour to this pasta. Find hemp products and organic ingredients at Organza Market. Ingredients Pasta 2 cups hemp flour…
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…
Orecchiette with Sausage and Rapini
Chef Anna Paganelli, De Luca’s Cooking School Chef Anna’s favourite pasta throughout the year adds festive colour to holiday tables. Bitter rapini and piquant chiles add depth of flavour to…
House-Made Porcini Gnocchi
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium…
Creamy Egg Salad Sandwich
Marla Bernstein, Bernstein’s Deli This egg salad recipe is super creamy and lightly seasoned compared to traditional fillings. Ingredients 2 hard boiled eggs 1 Tbsp mayonnaise 1 Tbsp chopped green…
Vegetarian Cassoulet
Ben Kramer, Diversity Food Services at the University of Winnipeg Cooked beans and lentils pack this hearty cassoulet with protein power. Ingredients 2 Tbsp olive oil 1 large onion, diced…
Stuffed Vine Leaves
Chef Rami Aboumrad Baraka Pita Bakery & Mediterranean Deli At markets year-round in pickled form, these grape leaves flourish on Winnipeg vines during summer months. The unique texture and briny…