MAINS

Grilled Sausage Mushrooms and Peppers

Chef Michele Di Fonte Monticchio Spicy Italian sausage adds heat to this versatile side Ingredients 1 pkg whole button mushrooms 2 Tbsp olive oil 4 Italian sausages, grilled 2 cloves garlic, minced 1 red or yellow pepper, cut in 1/4″ strips 1 Tbsp white wine pinch of salt Method 1. Sauté mushrooms in olive oil […]

Grilled Teriyaki Game Hen by Jane's Restaurant

Grilled Teriyaki Game Hen

Jane’s Restaurant Serve these plump pieces of poultry slathered in a delicious sticky-sweet scratch-made teriyaki with seasonal vegetables of your choice. Ingredients Game Hen 3 Cornish game hens 1 cup low sodium soy 1 cup brown sugar 1/2 cup chopped green onion Teriyaki Sauce 2 cups game hen bones 1 cup water 1 cup soy […]

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 Vegetable Sandwich by Chef Gary Patson and Sous Chef Mac Nurse, Maxime Restaurant

Grilled Vegetable Sandwich

The Flavours of Canada, edited by Anita Stewart After roasting the red peppers, let them sit in a paper bag for a few minutes. This makes the skins easier to remove. Ingredients Dressing 1 cup yogurt 3 Tbsp Dijon mustard Freshly ground pepper, to taste 1/8 tsp hot sauce 2 Tbsp minced shallot (1 small) […]

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 […]

Hausfrauen art (herring-fillets) by Chef/owner Kurt Wagner of Gasthaus Gutenberger

Hausfrauen Art (Herring Fillets)

Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a delicate base for the tang of the sauce, which is offset by the sweetness of the apple and onion. Ingredients 8 herring fillets 1 cup mayonnaise 1 cup heavy cream 1 cup sour cream 1/2 cup pickle brine 1 large onion, sliced 1 apple, cored […]

Hawaiian Pizza

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Rich marinara, juicy pineapple, and fresh basil make a perfect summertime combination. Gluten-free pizza crusts are sourced from Cocoabeans Bakeshop. Ingredients Sauce 2 cups diced tomatoes (with juice) 2 Tbsp tomato paste 1 Tbsp sugar 1/4 cup minced garlic 1/2 Tbsp dried basil 1/4 tsp red chile […]

Hemp Pasta and Pesto with Roasted Tomatoes by Chef Ben Kramer of Dandelion Eatery

Hemp Pasta and Pesto with Roasted Tomatoes

Chef Ben Kramer, Dandelion Eatery Hemp flour imparts an earthy, nutty flavour to this pasta. Find hemp products and organic ingredients at Organza Market. Ingredients Pasta 2 cups hemp flour 2 cups all-purpose flour 1 tsp salt 4 eggs 1 Tbsp hemp oil Pesto 1/4 cup fresh organic lemon juice 1 cup organic almonds, toasted […]

Hemp-Crusted Northern Pike by Chef Ben Kramer of Dandelion Eatery

Hemp-Crusted Northern Pike

Chef Ben Kramer, Dandelion Eatery This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation. Ingredients Hemp Crust 3 Tbsp minced fresh herbs (basil, chives, parsley) 4 Tbsp butter 1 Tbsp hemp oil 1/4 cup panko bread crumbs 1/4 cup […]

Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter by Chef Grant Mitchell of Nicolino's

Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter

Chef Grant Mitchell,  Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed. Ingredients Lemon-Caper Butter 2 cups salted butter, room temperature 2 Tbsp capers 2 Tbsp caper brine zest and juice of two lemons 1 tsp salt […]

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 […]

Herb-crusted Pickerel with Lemon-Basil Sauce by Chef Darryl Riddle of Le Garage Café

Herb-crusted Pickerel with Lemon-Basil Sauce

Chef Darryl Riddle, Le Garage Café A herbaceous crust coats tender pickerel fillets that flake with the light touch of a fork. Drizzle a light lemon-basil sauce for perked up tang. Ingredients Pickerel 3 Tbsp fresh thyme leaves 1 cup panko 1 tsp salt 1 tsp pepper 1 egg 4 pickerel fillets 1 Tbsp oil […]

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 […]

Hot Mustard Reuben Sandwich by Marla Bernstein of Bernstein’s Deli

Hot Mustard Reuben Sandwich

Marla Bernstein, Bernstein’s Deli Using Elman’s hot mustard and sauerkraut gives this classic hot crusty sandwich extra zip. Ingredients 1 1/2 tsp butter 2 slices Canadian rye bread 1 tsp Elman’s hot mustard 3 oz shaved corned beef 2 slices Swiss cheese 1/4 cup Elman’s sauerkraut Method 1. Preheat grill on medium heat. 2. Butter […]

House made Porcini Gnocchi by Chef Grant Mitchell of Nicolino's

House-made Porcini Gnocchi

Chef Grant Mitchell,  Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium russet potatoes 1 1/4 cups flour plus more for dusting 1 egg, beaten 2 Tbsp porcini oil 8 oyster mushrooms, stemmed and torn along gills […]

Irish Stew

Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Chef Gerard pairs this hearty stew with classic soda bread from the local stalwart, Gunn’s Bakery. INGREDIENTS 1 lb leg of mutton, or spring lamb leg or loin, cubed 1 large white onion, diced large 2 medium carrots, diced large 2 large potatoes peeled, cooked and diced […]

Jerk Beef Goulash

Chef Lawrence Warwaruk, Lux Solé Ingredients 2 Tbsp butter 1 pound stewing beef (chuck or flank steak, cubed 1″ pieces) 1 tsp paprika 1 medium onion, diced 4 cloves garlic, minced 2 ribs celery, chopped 1 red bell pepper, diced 1/2 lb crimini mushrooms, whole or cut in half 1 (16 oz) can cooked tomatoes, […]

Jerk Chicken

Jerk Chicken Chef Andrea Tiwari Bindy’s Caribbean Delights Bindy’s pre-made jerk seasoning can be purchased at the restaurant INGREDIENTS 6-7 chicken legs and thighs (attached with skin on) 2 tsp garlic granules 2 tsp curry powder 2 tsp dark soy sauce 2 tsp jerk seasoning 1/2 cup water METHOD 1. Wash chicken and pat dry. […]

Jerk Shrimp

Jerk Shrimp Chef Andrea Tiwari Bindy’s Caribbean Delights Add these fiery shrimp to salad to give your greens some kick INGREDIENTS 24 large shrimp, deveined 1 small onion, finely chopped 1 tsp salt 2 tsp garlic granules 2 tsp jerk seasoning 1 tsp curry powder 4 cups mixed vegetables, chopped 2 tsp vegetable oil 1/4 […]

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) […]