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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Eggs on Toast
Chef Erin Deller, The Terrace Unbelievably, Cheez Whiz has been around since 1953. The cheesy sauce helps this recipe go retro and will be a surefire hit with kids. A…
Elk Saltimbocca
Chef Alexander Svenne Pineridge Hollow Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You…
Empanada
Chef/Owner Alfonso Maury Corrientes Make chimichurri ahead if possible and set in fridge for three days to let flavours develop. Ingredients Empanada Shells 1 cup all purpose flour 1 tsp…
Erbsensuppe (Pea Soup)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of…
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…
Escargots Bourguignonne
Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France are an ancient delicacy. Prehistoric sites have shown piles of snail shells indicating that humans have been eating them for…
Eye <3 GC
Owner Obby Khan Green Carrot Juice Co Unexpected pairing of grapefruit and bell pepper gives bright juice depth. Ingredients 1 orange bell pepper 1 grapefruit 2 medium carrots, peeled 1 pear small…
Family Garden Salad
Chef Ben Kramer Dandelion Eatery This salad was inspired by Chef Ben’s daughter Heidi—an avid gardener who tries to grow everything for which she can find seeds. This mayonnaise-free salad…
Fantaisie Aux Noix
Chef Dave Bergmann Bergmann's on Lombard This festive nut pie has a subtle sweetness that isn’t too rich for a midday holiday feast. The smokiness of roasted nuts adds depth…
Fennel, Arugula and Radicchio Salad with Oil-Cured Olives
Chef Anna Paganelli, De Luca’s Cooking School Christmas on a plate, this stunning salad playfully combines sweet, salty and bitter. Ingredients 1 cup arugula 1 small head radicchio 1 small…
Festive Chèvre
Owner Mo Razik, Fenton's Gourmet Foods, The Cheese Shop Ingredients 8 oz (200 g) piece of unripened goat cheese 1 tsp minced dry garlic 1 tsp dry parsley 4 oz…
