An Indulgence Edmonton favourite: Kitchen by Brad, Mo-Na Food, Red Rooster Winery
Starters: Herbivore recipes
Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa
Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Got some green tomatoes? Make a tangy salsa for nachos, sandwiches or use as a dip.
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
This salad is easy to make and you can use any vegetables you want as long as you keep in mind the cooking times of the vegetables. For example, if you have really large carrots and your parsnips are small, consider halving or quartering the carrots prior to roasting.- Roger Letourneau
This is a traditional dish made in Holland and Belgium that uses caramelization and a couple other techniques to bring out the sweetness of this vegetable, counterbalancing the bitterness. If you’re averse to the bitterness of the endive, you can cut out the root before serving. Immediately before serving, add your strips of raw endive and toss them in the sauce.- Roger Letourneau
A cheese and potato gratin originating from the Savoie region where potato is referred to as tartifle, giving the name to the dish. It calls for a cheese called reblochon, from reblocher, meaning to milk a second time, resulting in more cream in the milk.- Roger Letourneau
Zucchini blossoms, spinach and garlic can all be purchased from Peas on Earth at the Old Strathcona Farmers’ Market.
–Rosario and Lisa Caputo, Cibo Bistro
This recipe is inspired by Sicily and is a classic combination of high spice and fresh, cooling mint. A long noodle such as spaghetti also works beautifully with this sauce
This recipe is one of my favourites from Micah Joffe (chef of Bar Bricco). I love the rich and creamy ricotta combined with the pop of the lemon and basil. This dish is also very adaptable to other combinations such as chili and parsley instead of basil and pine nuts
Salty pancetta and sweet peas are such a delicious combination! Try substituting smoky speck for the pancetta or remove the sage and parsley and stir in fresh mint for a variation on this classic recipe
This is best made with summer beets, when they are still quite small and soft. The charring takes away moisture and brings out that sweet minerality that beets possess in spades Adapted from a recipe by Israeli chef Eyal Shani, Gourmet Traveler
Serve this at your next brunch or as part of Thanksgiving celebrations. –Larry Steward, Hardware Grill
This recipe works best with really good sausage and bacon so grab some good stuff from Meuwly’s or your local butcher! –Ryan Hotchkiss, Bündok