Panko-Crusted Tilapia Tacos
Chef David Hyde, Cafe Carlo These mini tacos deliver sweet
Category: Mains
Bison Burger
Chef Beth McWilliam, Fresh Café For a more robust taste,
Grilled Grass-Fed Beef Steak with Potato Gratin
Chef Lorna Murdoch, fusion grill Lean and tender grass-fed beef
Curry Chicken Stir-Fry with Coconut Rice
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge This dish has
Pickerel with Dill Cream Sauce
Chef Gord Harris, Prairie Ink Restaurant and Bakery This mild
West African Peanut Soup
Chef Gord Harris, Prairie Ink Restaurant and Bakery Prairie Ink’s
Creamy Egg Salad Sandwich
Marla Bernstein, Bernstein’s Deli This egg salad recipe is super
Hot Mustard Reuben Sandwich
Marla Bernstein, Bernstein’s Deli Using Elman’s hot mustard and sauerkraut
Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant
Cocoa Chimichurri Prawns
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant
Korean Chicken Cold Noodle Salad
Damian Belanger, Bon Vivant! The built-in heat of the Korean
Chocolate Chili
Damian Belanger, Bon Vivant! A classic chili gets new life
Stir-Fried Chinese Vegetables with Mango and Hoisin Chicken
Chef Henry Yan, Dim Sum Garden Mango adds a sweet
Lemon Roasted Potatoes
Tom Papaioannou, Pembina Village Restaurant Take plain roasted potatoes up
Chicken Souvlaki
George Karasoulis, Pembina Village Restaurant Instead of sandwiches, pack this
Spinach Goma Ae
Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose
Mixed Greens with Hemp-Seed Yogurt Cheese
Chef Talia Syrie, The Tallest Poppy Homemade yogurt cheese takes
Manitoba Bison Stew
Chef Talia Syrie, The Tallest Poppy Slow cooking gives all
Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce
Chef Talia Syrie, The Tallest Poppy This hearty loaf gets
Potato-Wrapped Pork Tenderloin with Corn and Apple Salsa
Chef Eldon Brink, Holiday Inn Winnipeg South This sweet ‘n’
Corned Duck Breast with Corn and Citrus Relish
Chef Cameron Huley, Four Points by Sheraton Winnipeg South A
Chickpea Pakoras
Ben Kramer, Diversity Food Services at the University of Winnipeg
Vegetarian Cassoulet
Ben Kramer, Diversity Food Services at the University of Winnipeg
Stuffed Vine Leaves
Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli At
Deluxe Vermicelli
Linh Tran, Viva Vietnamese Restaurant Don’t be intimidated by this
Duck with Sea Buckthorn demi-glaze
Chef Lorna Murdoch, fusion grill Pan roasted duck with Solberry
Pea Soup with Bacon Brittle
Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam
Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of
Duck Breast with Potatoes and Wild Mushrooms
Chef Alexander Svenne, Bistro 7 1/4 Earthy and rich, this
Gnudi with Asparagus, tomato and poached egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a