Brussels Sprouts with Romesco Sauce
Sous Sol – Chef Kurt Kolbe Brussels Sprouts with Romesco
Sous Sol – Chef Kurt Kolbe Brussels Sprouts with Romesco
Sous Sol – Chef Kurt Kolbe Squash Three Ways INGREDIENTS
Amsterdam Tea Room – Chef Aron Epp Pickled Tuna Beautifully cured tuna
Amsterdam Tea Room – Chef Aron Epp Klein Pannekoeken “Little Pancakes” INGREDIENTS
Sous Sol – Chef Kurt Kolbe Braised Beef Short Rib
Bonfire Bistro – Chef Shaun Ursell A meal for kitchen
Harth – Chef Brent Genyk It takes hours for the
Cafe 22 – Tony Anastasio The pervasiveness of plant-based diets
Nicolino’s – Nick Zifarelli Beloved tastes are brought into the
Red Ember Common – Quin Ferguson Stunning in its simplicity
Bellissimo – Chef Anthony Gagliardi Classic Hawaiian pizza is elevated
Hildegard’s Bakery – Michael Harms Inspired by a traditional Mennonite
The Oakwood – Chefs John Lindenbach and Wendy May Prince
Resto Gare – Chef Jaime Briones Maple Sugar Pie Whipped
Nipon’s Fish Umami-rich soy sauce delivers a balance of salt,
Country Style Curry This aromatic cream-free dish is Siam Thai’s
Warm Potato Leek Salad with Mornay Sauce Cheesy mornay sauce
Smoked Arctic Char and Pommes Paillasson Chef Gama recommends subbing
Brussels Waffle with Lemon Curd, Roasted Strawberries and Lemon Poppy
Prairie Salad This vibrant salad is a textural mix of
Maxime’s Restaurant – Chef Peter Long Honey Raspberry Field Green Salad
Maxime’s Restaurant – Chef Peter Long Honey Agrodolce Ribs This sauce
Perogy Bowl Local producer Perogy Planet shares its exclusive recipe
The VG Restaurant – Chef Daniel Davyduke Muesli Bowl This
Vegan Sandwich Veggies and protein-packed nut spread get wedged between
Mac & Cheese Bothwell Old Cheddar adds sharpness and pretzel
This sweet nectar is the ultimate pantry staple, perfect for
Local producer Perogy Planet shares its exclusive recipe used in
Veggies and protein-packed nut spread get wedged between slices of
This salad is the picture of summer. Fresh raspberries and