MAINS

Mango Chicken Heroshima

Mango Chicken Heroshima This multilayered sub sandwich uses a 7” egg bun, available at KUB Bakery. INGREDIENTS Chicken Skewers 2 lbs white chicken breast, ground 1/2 lb chicken thigh, ground 1/2 tsp salt 1/4 cup sugar 1 Tbsp garlic, minced 1 tsp black pepper 1 tsp chilli flakes 2 Tbsp potato starch 1/4 cup water […]

Manila Clams with Grilled Portuguese Water Bread by Chef Shaun Ursell of Bonfire Bistro

Manila Clams with Grilled Portuguese Water Bread

Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent of an Italian feast—use slices of crispy grilled bread to sop up the leftovers. Pick up juicy Manila clams at Mariner Neptune. Ingredients 1 Tbsp extra virgin olive oil pinch of saffron pinch of crushed chilli flakes 1 Tbsp garlic, puréed or finely chopped 4 […]

Manitoba Arctic Char with Fruit Salsa by Chef Helena Fontaine of Fude Inspired Cuisine & Wine Bar

Manitoba Arctic Char with Fruit Salsa

Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Prepare your choice of side for this flaky fish. Chef Helena recommends basmati rice cooked with lime juice or summer potato salad. Ingredients 1 cup chopped fresh pineapple 1 cup chopped fresh mango 1 cup chopped red pepper 1/2 cup chopped red onion 1 tsp lime […]

Manitoba-Arctic-Char-with-Wasabi-Glaze by Chef Helena Fontaine of Fude Inspired Cuisine & Wine Bar

Manitoba Arctic Char with Wasabi Glaze

Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar All Japanese ingredients for this recipe, such as sake and wasabi powder, can be purchased at Wasabi @ Home in the Village. Ingredients Marinade 1/2 cup sake 2 Tbsp soy sauce 1/4 cup rice vinegar 1 Tbsp grated fresh ginger 4 fillets Manitoba Arctic char Wasabi […]

Manitoba Bison Stew by Chef Talia Syrie of The Tallest Poppy

Manitoba Bison Stew

Chef Talia Syrie,  The Tallest Poppy Slow cooking gives all the flavours in this hearty bison stew time to properly mature and mingle. The apples and red wine add a sweet touch to this memorable Manitoba meal. Ingredients 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 3 cloves chopped garlic 1 […]

Manitoba Jambalaya

Manitoba Jambalaya Consider this your introduction to rye berries. Mixed with locally grown quinoa, these plump grains add textural pop. Add in two types of local sausage and Manitoba trout for a provincial smorgasbord. INGREDIENTS 4 oz trout, skinless 1/2 cup rye berries, cooked 1/2 cup quinoa, cooked 1/2 cup garlic sausage, cooked 1/2 cup breakfast […]

Manitoba Pork with Apricot Chutney by Chef Michael Neil of Pineridge Hollow

Manitoba Pork with Apricot Chutney

Chef Michael Neil, Pineridge Hollow A vibrant apricot topping dresses up this Manitoba staple, bringing a candied nuance to the meat. Chef Michael recommends using local pork that is still on the bone and has a small a cap of fat. Ingredients 4 10 oz Manitoba pork loin chops Apricot Glaze 3/4 cup chopped apricots […]

Manitoba Smoked Goldeye with Mediterranean Star Frittatas by Chef Marie Caldwell, Star Grill

Manitoba Smoked Goldeye with Mediterranean Star Frittatas

Chef Marie Caldwell, Star Grill Ingredients Smoked goldeye 1 smoked goldeye, skin intact Mediterranean star frittatas 6 eggs 1 smoked goldeye, skinned and deboned, cut into bite-sized pieces 1/4 cup sun-dried tomatoes, diced 1/2 tomato, diced 1/3 cup green onions 6 pitted kalamata olives, diced 1/2 Tbsp minced fresh garlic 1/2 Tbsp lemon zest, finely […]

Maria's Garlic Butter Jumbo Shrimp in White Wine Sauce by Owners Maria and Tom De Nardi of Piazza De Nardi

Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce

Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients 3 Tbsp garlic butter 1 clove fresh garlic, finely chopped 8-12 jumbo shrimp Salt & pepper, to taste 2 green onions 1/2 red pepper 1/2 green pepper Fresh parsley, to taste 1/2 cup parmesan cheese, freshly grated 1 cup white wine 1/2 roma tomato, chopped […]

Marinated Squab Pan Roasted • Potato Purée • Garlic Infused Squab Jus by Chef Makoto Ono of Gluttons Bistro

Marinated Squab Pan Roasted • Potato Purée • Garlic Infused Squab Jus

Chef Makoto Ono, Gluttons Bistro The exotically scented, salty squab is balanced with its earthy and vibrant jus. The rich potato purée is to die for. Ingredients Marinade 4 squab breasts 2 tsp garlic, minced 2 tsp ginger, minced 1/4 cup shallots, minced 1 Tbsp five spice powder 2 Tbsp rice wine vinegar 1 Tbsp […]

Market Vegetable Shakshuka

Chef Ben Kramer Diversity Food Services Prep this dish night before for a stunning and simple breakfast. Mix it up each season by using whatever veggies are fresh at the market. Ingredients Assorted seasonal vegetables (garlic scapes, peas, carrots, zucchini, and greens) olive oil salt and pepper 3 Tbsp olive oil 1 yellow or white […]

Market Vegetable Soup by Owner/baker Tom Janzen Bread & Circuses

Market Vegetable Soup

Chef Tom Janzen, Bread & Circuses’   This finely-diced vegetable cream soup relies on the starchiness of potatoes to add thickness. The combination of fresh herbs and vegetables make for its distinctively full-bodied flavour. This soup tastes great on the first day and even better the days after.   Ingredients 3 Tbsp butter 1 1/2 […]

Masala Dosa with Sambar and Coconut Chutney by Chef Peter Bastian of Taste of Sri Lanka

Masala Dosa with Sambar and Coconut Chutney

Chef Peter Bastian, Taste of Sri Lanka Chef Peter buys exotic ingredients like sambar powder and tamarind pulp at Dino’s Grocery Mart, 460 Notre Dame Ave. Ingredients Masala Dosa 1 cup urudu (white) dhal 4 cups basmati rice salt oil for frying Potato Filling 5 medium red potatoes, boiled and peeled 1/2 large onion, chopped […]

Matelote Bourguignon with Morvan Forest Orzo by Chef Blue Harland of Beaujena's

Matelote Bourguignon with Morvan Forest Orzo

Chef Blue Harland, Beaujena’s Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds a rich flavour of full-bodied red wine and violet hue to the pale fish. Creamy morvan forest orzo is studded with currants, hazelnuts and mushrooms. […]

Meatless Loaf

Meatless Loaf An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. INGREDIENTS Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1 lb firm tofu 1/2 lb crimini mushrooms 2 cloves minced garlic 1 cup wheat germ 1 cup oats 1/4 cup chopped Italian […]

Mediterranean Baked Eggs

Chef Andre Desautel Promenade Café & Wine Chef Andre brings culinary comfort food to the ever-popular Promenade Café & Wine kitchen. Mediterranean baked eggs are inspired by the saucy shakshuka; while Norwegian crêpes are a French take on a classic combinations of bagels with lox and cream cheese. Served as a homage to owner Shawn […]

Mee Kha Tee by Chef Toui Savangsengouthay, Bangkok Thai

Mee Kha Tee

Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile before following up with a spoonful of noodles to heat up the flavour of this otherwise sweet coconut dish. Ingredients 1/4 cup red chiles 1/4 cup garlic cloves 1/4 cup lemongrass stalks 1/4 cup shallots 1 Tbsp vegetable oil 2 cup Coconut milk 1/2 tsp […]

Mixed greens with hemp-seed Yogurt Cheese by Mixed Greens with Hemp-Seed Yogurt Cheese by Chef Talia Syrie of The Tallest Poppy

Mixed Greens with Hemp-Seed Yogurt Cheese

Chef Talia Syrie,  The Tallest Poppy Homemade yogurt cheese takes two days to make but adds a savoury touch. Ingredients Yogurt Cheese 3 cups 3% plain yogurt 1 tsp salt 1 cup hemp seed Salad Dressing 1 cup olive oil 1/4 cup balsamic vinegar 1 Tbsp grainy Dijon 1/2 tsp salt 1/2 tsp pepper 1/2 […]

Mock Turtle Soup by Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks

Mock Turtle Soup

Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients Soup 2 lbs roma tomatoes, cut lengthwise 1/2 cup olive oil 2 heads garlic, peeled 1 L chicken stock 1/2 cup maple syrup 1/2 cup whipping cream Salt and pepper, to taste Turtle ravioli 8 round won ton wrappers 1/3 cup diced cooked scallops 1/3 […]

Moules Flamande au Pernod with Tempura Leeks by Chef/Owner Fern Kirouac of In Ferno's Bistro

Moules Flamande au Pernod with Tempura Leeks

Chef/Owner Fern Kirouac, In Ferno’s Bistro The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or two of your favourite sausages and a pungent blue cheese. Ingredients Mussels 2 cups whipping cream 1 1/3 cups white wine 1/2 tsp garlic 2 […]