Smoked Fish Pate

– courtesy Cascata Bistro, Carlisle Smoked Fish Pate 2 sides of smoked trout, skin removed 1/3 cup minced roasted red peppers zest of half a lemonjuice of half a lemon4 oz mascarpone2 tbsp sour creamsalt and pepperdash of Tabasco  Mash all ingredients together until well combined. Serve with crackers.

Three Mushroom & Asparagus Risotto

– recipe courtesy of The Open Cork, MississaugaThree Mushroom &  Asparagus Risotto 1 medium or half one large portobello mushroom, sliced6 small oyster mushrooms, sliced 8 small button mushrooms, sliced1 tbsp (15 mL) unsalted butter2 tsp (10 mL) red onion, diced1 tsp (5 mL) sundried tomato, diced1 cup (250 mL) …

Shrimp Tacos

Shrimp Tacos-courtesy Barra Fion, Burlington This is an easy but delicious dish that can be prepared to serve a few, or many. Grilled tortilla shell filled with guacamole, lime slaw, pico de gallo and sautéed shrimp with crumbled queso fresco. At the restaurant the dish is served with yucca frites …

Naval Orange Salad

– courtesy Fraticelli's, Burlington Naval Orange Salad 4 naval oranges, peeled and cut into rounds3 cloves garlic, chopped1 small red onion2 tbsp dried oreganoHandfull arugula Mix all ingredients except arugula. Set aside on counter to warm for a minimum 45 minutes, to come to room temperature. Toss arugula with olive oil …

19th Hole Martini

– recipe courtesy of Lowville Bistro, Burlington 19th Hole Martini With so many golf courses in the area, General Manager Robert Small developed this signature cocktail for the bistro. He says it's become a customer favourite. 1oz Sky Vodka or Gin½ oz Dry Vermouth½ oz CointreauCrème de Cassis Add all …

Ricotta Gnocchi with Minted Peas & Asparagus

– recipe courtesy of Spencer's at the Waterfront, Burlington Ricotta Gnocchi with Minted Peas & Asparagus 2 cups (500 mL) whole-milk ricotta2 large eggs, lightly beaten½ cup (2 oz) grated Parmesan¼ tsp (1 mL) coarse black pepper1 ¼ cup (300 mL) all-purpose flour¼ stick unsalted butter1 small bunch garden mint1 …

Mango Slaw with Cashew Crusted Shrimp

Recipe courtesy Chef Matt Kershaw, The Alex, Burlington 1 cup (250 mL) julienned mango 1 cup (250 mL) shaved white cabbage one bunch fresh mint, chopped ¹⁄₃ cup (75 mL) lime juice 3 tbsp (45 mL) honey 3 tbsp (45 mL) vegetable oil salt and pepper to taste ½ lb cleaned white …

Indian Spiced Red Lentil Soup

– courtesy Foodland Ontario/Ontario.ca/foodland Indian Spiced Red Lentil SoupSweet potato adds a touch of sweetness and balances the warm spices while the red lentils provide fibre. Serves four. 1 tbsp vegetable oil1 Ontario onion, chopped2 cloves Ontario garlic, minced2 tsp grated fresh gingerroot1 tsp ground cumin1 tsp ground coriander seed1/2 …

Category 5 Mojito

– courtesy The Ivy, Burlington Category 5 Mojito2 oz Bacardi rum3 lime slices4 mint leaves1 oz simple syrup1 oz lime juice5 oz ginger beer Add rum, lime slices and mint leaves to a mixing glass. Muddle in glass. Add ice. Add simple syrup and lime juice and shake vigorously. Pour …

Pan-seared Chilean Sea Bass with Saffron Sauce

– courtesy of Salvatore's of Oakville Pan-seared Chilean Sea Bass with Saffron SauceServes 22 9oz Chilean sea bass fillets 1 tbsp (15 mL) butter 1 shallot, finely chopped 1⁄4 cup (60 mL) white wine 1 pinch (about 1⁄2 tsp) Italian saffron 2 tbsp (30 mL) 35% cream1 tsp (5 mL) …