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) …

Osso Bucco

-courtesy of Piazza Bistro, Oakville Osso BuccoServes 4 4 veal shanks 1 tbsp kosher salt and pepper½ cup flour ½ cup oil, for searing1 onion, roughly chopped1 carrot, chopped½ fennel bulb, chopped 3 celery sticks, chopped4 Roma tomatoes 4 cloves garlic 4 springs fresh thyme2 springs fresh rosemary2 bay leaves2 …

Roasted Tomato & Brie Tart

– recipe courtesy of Maluca Roasted Tomato & Brie Tart For the tart dough185 grams flour 100 grams unsalted butter 1 egg 2 tbsp cold water For the tart filling2 pounds Roma tomatoes, cut in half lengthwise 600 grams Brie cheese 5 eggs 200 mL heavy creamolive oil salt and …

Shrimp with Sambuca Sauce

– recipe courtesy of Piatto, Mississauga Shrimp with Sambuca Sauce 1 lb large shrimp, peeled1 lb oyster mushrooms2 cloves garlic, minced2 tsp (10 mL) Sambuca1 cup ( 250 mL) 35% creampinch saltfresh parsley2 oz (60 mL) extra virgin olive oil Sauté shrimps for about one minute. Add garlic and oyster …

Grilled Goat Cheese, Asparagus & Prosciutto Sandwiches

– recipe courtesy of Whole Foods Market Grilled Goat Cheese, Asparagus & Prosciutto Sandwiches 1 pound asparagus, trimmed and halved crosswise 1 tbsp extra-virgin olive oil 1/2 tsp fine sea salt 1/4 tsp freshly ground black pepper 1/4 cup prepared basil pesto 16 slices Health Starts Here® Whole Grain Bread …

Strawberry Salad

Strawberry Salad -courtesy Farmers' Table at Southbrook Chef Shawn Murphy says, “Get the strawberries the day you want to make the salad from your local farmer and do not place them in the fridge. Just like tomatoes, they are best left out and eaten at their peak. Double the amount …