APPETIZERS

Stuffed Zucchini

Irene Adamopoulos, Greek Market Choose large zucchini (about 6-8 inches in length) to hollow out and pack with even more of the good stuff. Ingredients 2 Tbsp kalamata extra virgin olive oil 1 zucchini, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 small yellow onion, diced 4-6 celery sticks, diced 4-6 […]

Summer Oysters by Chef Cho Venevongsa, Wasabi On Broadway

summer oysters

Chef Cho Venevongsa, Wasabi On Broadway Each variety of oyster has a unique taste, making this a great dish to share. Ingredients Oysters 2 kumamoto oysters 2 royal miyaki oysters 2 stellar bay gold oysters 2 golden mantle oysters 2 Tbsp chopped green onion 3 Tbsp finely grated white daikon 1 Tbsp togarashi (Japanese chile […]

Summer rolls by Executive Chef Tristan Foucault of Hu's on First

Summer Rolls

Executive Chef Tristan Foucault, Hu’s on First These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting chiles in the nuoc cham sauce. Ingredients ­6 sheets rice paper wraps 2 cups vermicelli noodles 1/2 mango, julienned 18 medium shrimp, cooked and sliced […]

Sweety Beety Cones

Chef Cho Venevongsa, Wasabi on Broadway Earthy prairie beets get a creamy fresh twist in these handheld cones. Visit Lucky Supermarket (pg 50) for soy sheets, pickled ginger and sweet seaweed sprinkles. Ingredients Sushi Rice 5 cups short grain rice 5 cups water 1/2 cup rice vinegar 5 1/2 Tbsp sugar 1 1/2 Tbsp salt […]

Tabbouleh

Tabbouleh Chef Mohamed Ali Ben Ahmed Shawarma Khan This summer salad is traditionally served as an appetizer with wine INGREDIENTS 1/2 cup white bulgur wheat 1 cup of warm water 4 cups curly parsley, finely chopped 1 cup diced roma tomatoes 1 cup diced cucumber 1 cup diced onion 2 lemons, juiced 2 Tbsp olive […]

Tabbouli Salad by Chef/co-owner Ami Hassan of Falafel Place

Tabbouli Salad

Chef/co-owner Ami Hassan,  Falafel Place Mediterranean flavours ring clear in this refreshing chopped salad. The bulgar to parsley ratio in tabbouli typically varies according to personal taste. Ingredients 1/2 cup bulgar wheat, medium or fine cut 1 cup boiling water 1/2 cup fresh lemon juice 4 Tbsp extra virgin olive oil 1/8 tsp salt 1/8 […]

Tall Grass Harvest Bread by co-owner Tabitha Langel of Tall Grass Prairie Bakery

Tall Grass Harvest Bread

Co-owner Tabitha Langel, Tall Grass Prairie Bakery This bread celebrates the fall harvest. At Tall Grass they try to include every grain and seed used in the bakery throughout the year. This recipe is a slight variation to save you from an even lengthier shopping list. *Please note that the soaked seeds need to be […]

Tamarind Tofu

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 cups water 2 cups hot water 1 cup sugar 1/4 cup ketchup 1/8 cup hoisin 1/8 cup vinegar 2 Tbsp potato starch 2 […]

Tandoori Chicken Tikka

Tandoori Chicken Tikka A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour. INGREDIENTS 1 lb skinless chicken breast, cut into bite-sized pieces 2 Tbsp yogurt 2 tsp chickpea flour 4 cloves garlic, crushed 1 piece ginger, peeled and crushed 1 tsp mild paprika 1/2 […]

Tempura Almond Shrimp by Chef Chris Chornopyski of Liberty Grill

Tempura Almond Shrimp

Chef Chris Chornopyski, Liberty Grill The shrimp to use in this recipe are 26/30 count. This refers to the number of shrimp in a one pound bag. The lower the number of shrimp per bag, the larger the size. Ingredients Tempura batter 2 1/2 cups flour, divided 2 Tbsp cornstarch 1 Tbsp baking soda Salt […]

Thai mango pickerel cheeks by Chef Marie Caldwell, Star Grill

Thai mango pickerel cheeks

Chef Marie Caldwell, Star Grill Ingredients Thai basil mango 1/2 fresh mango, cubed 1/8 red onion, cut and diced 2 Tbsp fresh-squeezed lime juice 1/2 tsp minced garlic 1 Tbsp finely chopped Thai basil 3 drops hot sauce Salt & pepper, to taste Pickerel cheeks 1/2 cup flour 1 1/2 tsp lemon pepper 1/4 lb […]

Tiropitakia

Owner Katy Louridas, Greek Market The rose petal preserve can be bought at the Greek Market. Ingredients 1 cup butter 1 cup flour 2 1/2 cups milk, warmed 10 oz (280 g) feta cheese, crumbled 1 tsp nutmeg 3 eggs Cracked black pepper, to taste 1 lb (450 g) phyllo pastry 1 cup rose petal […]

Tom Yum Kung

Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken stock 1/4 cup lemongrass, cut into pieces 1/4 cup shallots, slightly crushed 1/2 cup straw mushrooms, cut in half 2 Tbsp fish sauce 2 Tbsp lime juice 1 Tbsp Thai chile, crushed 1/4 cup whole basil leaves 1/4 cup sweet basil leaves 10-12 prawns 1 […]

Tomato & Basil Sorbet with Pernod by Chef Greg Callis by Nicolino's

Tomato & Basil Sorbet with Pernod

Chef Greg Callis, Nicolino’s Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to the finish. Ingredients 8-10 large, firm tomatoes 8-10 fresh basil leaves 2 Tbsp Pernod (or 1 1/2 Tbsp Ouzo) 1 1/2 cups fine sugar 4 […]

Trout Trifle with Horseradish Dressing by Chef Barry Saunders of The Current

Trout Trifle with Horseradish Dressing

chef barry saunders, The Current This vibrant dish marries Manitoba lakefish with sweet mango and buttery avocado. The slight saltiness of trout is enhanced by the subtle spiciness of horseradish. Each spoonful is a lesson in how textures complement taste. Ingredients Trifle 1 ripe mango, peeled and diced 1 ripe avocado, peeled and diced 8 […]

Truffle Cheese Fondue

Chef Jocelyn Harron, The Melting Pot Fondue goes gourmet with Bothwell’s truffle cheese as a base. A fresh baguette or sliced veggies contrasts with this recipe’s natural saltiness. Ingredients 1/4 cup dry white wine 1/2 clove of garlic, finely chopped 5 tsp cornstarch 2 cups shredded Bothwell truffle cheese 1 French baguette, cut into cubes […]

Tuna Carpaccio by Chef/owner Arnaldo Carreira of Orlando’s Seafood Grill

Tuna Carpaccio

Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill For a refreshing first course, these fine morsels of tuna practically melt on the tongue with light, savoury finish. Ingredients 12 oz tuna steak 4 tsp sesame seed oil 1 tsp olive oil pinch of sea salt 1/2 tsp toasted sesame seeds Method 1. Using a sharp knife, cut […]

Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops by Chef/owner Michael Schafer of Sydney's

Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops

Chef/owner Michael Schafer, Sydney’s “Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish. Ingredients Purée 1 large turnip 1 medium russet potato 2 cloves garlic 1/2 onion, chopped 1 celery stalk, chopped 3 cups chicken stock 1/2 cup grated […]

Vegan Caesar Salad by Collective member Esan Azore, Mondragon Bookstore & Coffeehouse

Vegan Caesar Salad

Collective member Esan Azore, Mondragon Bookstore & Coffeehouse This vegan salad has a strong tahini taste and holds many nutritious benefits like vitamin B12 with its use of nutritional yeast, which can be found at most organic food stores. Ingredients Caesar Dressing 1 cup nutritional yeast 1/4 cup tahini, stirred well 1/4 cup tamari 1/4 […]

Vegetable Bruschetta by Dave Schultz of Saucer's Café

Vegetable Bruschetta

Owner Dave Schultz, Saucer’s Café The classic Italian appetizer gets a winter-appropriate twist with heaps of roasted vegetables. A goat cheese spread adds tang to this substantial, comforting starter. Ingredients Balsamic Syrup 1 cup balsamic vinegar 1/4 cups white sugar Goat Cheese Spread 1/2 cup goat cheese 1/2 Tbsp whipping cream Vegetables 1 cup diced […]