Adapted from an Ottolenghi recipe via The Guardian
Omnivore recipes
“It’s one of my favourites for a big get together.” –Riley Aitken, Smokey Bear
Levi Biddlecomb, Why Not Café
My favourite comfort food recipe for freshly dug potatoes. –Harold Wollin, Blue Chair Café
To make a dish that showcased saskatoon berries we chose to go the savoury route and prepared a braised smoky pork shoulder with saskatoon salsa and pickled saskatoons. -Chef Dylan Prins
Austrian Sauvignon Blanc is known for high quality and the impressive elegance of the wines from south Styria—especially from a producer like Sattlerhof
“Asian dumplings get a bad rap,” says Mai Nguyen, scientist, former health and safety advisor, MasterChef finalist and dumpling maker
“Dumplings are democratic. Every Asian family eats dumplings, rich or poor. Every Asian kid thinks his mum makes the best dumplings, but my mum really does make the best.” – Andrew Fung
The cabbage dumpling is traditional for Chinese New Years Eve. Use store-bought Double Happiness brand wonton wrapper or round dumpling wrappers
This substantial soup features the pulse soup mixes which are ubiquitous at farmers market. Recipe courtesy Alberta Pulse Growers
Adapted from the New Italian Kitchen by Ethan Stowell and Leslie Miller, Ten Speed Press
“This classic Tuscan soup is best served warm as it allows you to fully taste all of the ingredients.” –Daniel Costa, Corso 32
This dish is made with a salt crust which gives it a nice even cooking and increases the flavours of the aromatics inside and seasons the chicken as you cook it. The key to this cooking method is the long rest period before opening that salt crust. –Roger Letorneau
Oysters are fully into their season in December and doing two preparations will showcase their diversity of flavour. Use west coast oysters for grilling, due to their creamy texture and use freshly-shucked east coast oysters due to the clean brininess that pairs well with acidity. – Roger Letorneau
Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes -Kristina Pappas
Risotto is one of my desert island foods and I would eat this everyday.” –Blair Lebsack
A reward for getting to the end of all these vegetable dishes. Old-timey grandma desserts — the bettys, the crumbles, and the fools are always good as gold