100-Mile Veggie Burger with House-Made Ketchup
Chef Dana Gresswell, Mondragon Bookstore and Coffeehouse This vegetarian burger is a showcase for locally grown vegetables where roasted garlic adds a hint of sweetness. Store ketchup in an airtight…
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887 Smoothie
Chef Giorgo Mantas, Verde Juice Bar Get your greens with a healthy dose of natural sugars! This raw spinach smoothie is sweetened by mango, pineapple and the dense, caramelly impact…
African Roasted Red Pepper and Peanut Soup
Chef Ryan Muir, Soup Pierre The aroma of freshly roasted peanuts fills the senses, followed by a bold, nutty taste. The grainy texture of the crushed peanuts complements the smooth…
Agnello Con Pomodori Secchi
Chef/co-owner Greg Anania Bellissim0 The simplicity of grilled lamb and peppers demonstrates true Italian cuisine. This dish offers a delightful contrast of textures and flavours, and delivers homey comfort. Ingredients…
Agnolotti with Roasted Corn Salsa
Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter…
Ahi Tuna Tartare with Sesame Tuile
Chef Makoto Ono, Edohei The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon…
Albacore Tuna a la Plancha, Mojo Rojo
Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy, albacore tuna are imbued with the pungent flavours of cumin and smoked paprika in this light dish from the Andalucía region of southern Spain.…
Alfajores – Dulce de Leche
Creamy, confectionery dulce de leche is sandwiched between buttery cake-like cookies in this sweet traditional South American treat. Ingredients 2/3 cup cornstarch 3/4 cup flour, plus more 1 tsp baking…
Almond Chicken Pasta
Chef Peter Karamchand, Buffalo Stone Café This fragrant pasta dish makes for a light summer entrée served cold. Chef Peter uses locally produced Nature's Pasta and combines it with the…
Almond Crescents
Pastry Chef Peyman Esfehani, The Cottage Bakery Chef/owner Peyman is the third owner of this Fort Garry bakery established in 1932. While bread still draws loyal and new customers, Peyman’s…
Almond Pulla
Chef Scott Evans Stella's Bakery Pulla is a traditional Finnish cardamom bread that is light, sweet and best served straight from the oven. Ingredients Dough 3 1/2 tsp yeast 1…
Almond-Crusted Stuffed Chicken Breast
Chef Greg Anania, Bellissimo The almond crust adds a satisfying crunch to each bite of this ultra-juicy chicken loaded with rich flavours. Ingredients 4 6 oz Prairie Orchard Farms omega-3…
