Gingerbread Spiced Nuts

Gingerbread Spiced Nuts

Master Chocolatier, Fred Morden Mordens’ of Winnipeg Simple and quick to prepare, this laid back snack combines classic spices that radiate Christmas coziness. Ingredients 1 ½ cups walnut halves 1 ½ cups pecan halves ¾ tsp cinnamon ¾ tsp ground ginger ¼ tsp ground allspice ¼ tsp ground nutmeg 1/8 tsp ground cloves 3 Tbsp […]

Goat Cheese Parcels with Red Onion Compote by Chef Darryl Riddle of Le Garage Café

Goat Cheese Parcels with Red Onion Compote

Chef Darryl Riddle, Le Garage Café Each golden flake of these crispy parcels is complemented with creamy, tangy goat cheese and glass-like slices of caramelized red onion. Ingredients Red Onion Compote 1 red onion, sliced 3/4 cup balsamic vinegar 1/4 cup sugar Goat Cheese Parcels 4 sheets phyllo pastry 1 cup goat cheese 1 Tbsp […]

Golden Beet Carpaccio with Fennel Salad by Chef Barry Saunders of The Current

Golden Beet Carpaccio with Fennel Salad

chef barry saunders, The Current The aroma of this fresh dish combines the earthy qualities of beets and fennel with a hint of sweetness from vanilla. The silky  carpaccio is a nice contrast in texture with the crisp fennel.  Ingredients Beet Carpaccio 3 medium golden beets 1 small red beet 2 Tbsp white balsamic vinegar […]

Green Carrot Juice Co

Owner Obby Khan RECIPE INSPIRATION Former Blue Bomber Obby Khan married his background in nutritional science and culinary passion to open Green Carrot Juice Co. Today the location on Osborne St squeezes 800 bottles of juice every two days. An apple-ginger-lemon blend is designed to impart morning energy, while vision-friendly, vitamin A rich ingredients amp up a collaboration with neighbour Eyes […]

Green Deluxe Shrimp Dumpling by Chef Ming Chen and Chef Geoffrey Young of Kum Koon Garden

Green Deluxe Shrimp Dumpling

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Cool to the touch, the first note is textural as you bite through the chewy wrapper into the firm meatiness of the shrimp and the crunchiness of the bamboo shoots. The sweet shrimp is accented by the garden freshness of the carrot and pea. Shrimp […]

Green spider roll by Chef Cho Venevongsa of Wasabi On Broadway

Green spider roll

Chef Cho Venevongsa, Wasabi On Broadway Ingredients Roll 1 cucumber 1/2 sheet nori Filling 1 soft shell crab 1/2 tsp salt 1/4 cup cornstarch 1 cup cooked sushi rice 1 Tbsp tobiko (fish roe) 1 Tbsp mayonnaise 1/2-1 tsp spicy sauce 20 radish sprouts 1 tsp sesame seeds Method To serve 1.   Place one length […]

Grilled Gin Shrimp with Ginger and Garlic by Chef Denise Friesen of Denise et Jean Louis Catering

Grilled Gin Shrimp with Ginger and Garlic

Chef Denise Friesen, Denise et Jean Louis Catering Prepare the ginger garlic sauce in advance, then add the gin while grilling. The alcohol is diluted during cooking, lending the slightly bitter tang of juniper berry to the ginger garlic. Tamari is a thicker, darker and more mellow version of soy sauce. It is available in […]

Grilled-Salad by Chef/owner Morgan Carnegie of Luce

Grilled Salad

Chef/owner Morgan Carnegie, Luce Only the dressing stays off the grill for this smoky, meal-sized salad. Ingredients Dressing 1/2 cup mayonnaise 1/4 cup extra virgin olive oil 3 cloves garlic, crushed 3 anchovy fillets, finely chopped 1/8 cup red wine vinegar 1 tsp ground black pepper 2 tsp salt, or to taste 1 whole lemon, […]

Grilled Summer Vegetable Salad with Baked Feta by Owner/baker Tom Janzen, Bread & Circuses

Grilled Summer Vegetable Salad with Baked Feta

Chef Tom Janzen, Bread & Circuses’ In the tradition of visiting the market to gather essentials for the week ahead, Bread & Circuses collects the finest of the market’s offerings and prepares this adaptable salad of greens and roasted veggies. A zingy vinaigrette completes this garden feast. Ingredients 2 cups greens (romaine, butter lettuce, spinach […]

Grilled Vegetable Casserole by Chef Patrick Shrupka of Amici

Grilled Vegetable Casserole

Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole is perfect served at brunch, lunch or dinner. Ingredients Casserole 2 eggplant, skin removed 3 zucchini 2 bundles aparagus 5 bell peppers, varying colours Olive oil, as needed Salt & pepper, to taste Non-stick cooking spray 1 small tub feta cheese Method Casserole 1.   Preheat […]

Grilled Zucchini Tomato Salad by Owner/General Manager Marnie Feeleus of Fresh Option Organic Delivery

Grilled Zucchini-Tomato Salad

Owner/General Manager Marnie Feeleus, Fresh Option Organic Delivery The smokiness of the grilled vegetables complements the rich, roasted garlic flavour. A burst of piquant onion picks up the tempo. The final note is the pungent freshness of the basil. This healthful salad can be made without grilling the vegetables. Mix the vegetables, without lettuce, in […]

Guadalupe Island Salad by Chef Rachid El Kafi of Rembrandt's Bistro

Guadalupe Island Salad

Chef Rachid El Kafi, Rembrandt’s Bist The textures and flavours in this tropical island tribute are perfectly balanced. Sweet papaya and tart kiwi mingle perfectly with the crispness of white asparagus and taut, chile-flecked shrimp. A drizzling of bold honey mustard dressing finishes this bright and refreshing salad with a zing. Ingredients Salad 1 half […]

Gwen Stefani’s Wild Rice Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis by Chef Roger Wilton of MTS Centre

Gwen Stefani’s Wild Rice, Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis

Chef Roger Wilton, MTS Centre The vegetarian popstar went gaga over this robust appetizer on June 10, 2007. Ingredients Pastry 1 cup butter, melted 8 sheets of phyllo pastry Filling 1 cup cooked wild rice 1 cup cooked white rice 1/4 cup mixed dehydrated wild mushrooms 1 Tbsp minced garlic 1/2 medium yellow onion, diced […]

Halibut cheeks with wasabi pepper sauce by Chef Cho Venevongsa, Wasabi On Broadway

halibut cheeks with wasabi pepper sauce

Chef Cho Venevongsa, Wasabi On Broadway The wasabi oil adds a little kick to this dish and can also be used in salad dressings and sauces. Ingredients Wasabi pepper sauce 1 tsp wasabi paste 5 Tbsp soy sauce 2 Tbsp water 1 tsp dashi powder 1 tsp wasabi oil Halibut 1 Tbsp vegetable oil 4 […]

Heidi's Salad by Chef Ben Kramer of Dandelion Eatery

Heidi’s 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 travels well and is made with foods that Heidi loves and grows in Chef Ben’s family garden. Ingredients Salad 226g new potatoes 113g green beans, […]

Herb-crusted Bison Carpaccio with Tomato Chutney by Jane's Restaurant

Herb-crusted Bison Carpaccio with Tomato Chutney

Jane’s Restaurant Bison, with its assertive flavour and natural tenderness, makes a great regional alternative to beef. Ingredients Bison Carpaccio 1/5 bison tenderloin 1 tsp canola oil 2 tsp Dijon mustard 1 tsp cracked black pepper 1 tsp fresh rosemary, finely chopped 1 tsp fresh dill, finely chopped 1 tsp fresh basil, finely chopped Tomato […]

Hong Kong Lettuce Wrap by Chef/owner Lawrence Wararuk of Luxalune Gastropub

Hong Kong Lettuce Wrap

Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food is fun, these lettuce wraps serve as a tasty reminder. Sweet, yet savoury Asian sauces soak tender chicken, while crunchy noodles add terrific texture. Wrap, dip and devour this low-carb finger food to your heart’s delight. Ingredients 1/2 cup hoisin sauce 1/3 cup barbeque sauce […]

Huitres de Colville Bay au Champagne by Chef Bernard Mirlycourtois of Mirlycourtois' Brasserie

Huitres de Colville Bay au Champagne (Champagne oysters)

Chef Bernard Mirlycourtois, Mirlycourtois’ Brasserie Fresh oysters are popular raw, but this elegantly rich recipe calls for poaching them in wine and shallots, which is also good. French truffles may be a challenge to dig up. Ingredients ­Oysters 6 Colville Bay (PEI) oysters 1 Tbsp black truffle, crumbled 2 Tbsp shallots, diced 1/4 cup white […]

Hummus with Toasted Garlic Pita Chips by Chef/owner Wendy Murray of The Underground Café

Hummus with Toasted Garlic Pita Chips

Chef/owner Wendy Murray, The Underground Café Simple ingredients and little effort yield this hummus a perfect balance of bright citrus and garlicky goodness. Making toasted chips is a great way to breathe new life into less-than-fresh pitas. Ingredients Hummus 1/4 cup fresh lemon juice 3 cloves garlic 1/4 tsp sea salt 3 Tbsp canola oil […]

Jets Roll by Chef/owner Don Hoang, Meiji Sushi

Jets Roll

Chef/owner Don Hoang, Meiji Sushi A shout out to the returning home team, the Jets Roll celebrates Manitoba with each explosive bite of pickerel and smoked goldeye. The sushi rice recipe on the previous page will yield enough for sweety beety cones and the Jets Roll.  Ingredients 1 cup sushi rice (see recipe pg 12) […]