SPRING PEA SOUP with MINT
Recipes

SPRING PEA SOUP with MINT The key to the vibrant green colour and fresh flavor of this pea soup is to only cook the peas for a few minutes, and to not cover the pot as you do. The accents of the mild leeks and the spring herbs of thyme, mint and tarragon that are first to peek out of our gardens, make for an updated version of this classic.  Serves 10 to 12 Prep Time: Under 15...

Chez Piggy Hummus by Chef Rich Nicholas
Recipes

4 cans chickpeas or dried chickpeas 2 cloves garlic 1Tea spoon lemon juice 2 Tea spoon tahini 2 Tea spoon olive oil Salt and pepper to taste Drain chickpeas, reserving some liquid. (If using dried, soak overnight, drain and reserve some liquid) Mash garlic with the flat of a knife, and mince. (You can also use a microplane or grater.) In a food processor combine all ingredients except...

Red Curry Cod from The Social Bar + Table Port Hope
Recipes

Red Curry Cod from The Social Bar + Table Port Hope. Serves 4 4 6oz cod loin 8 bok choy Cilantro for garnish Black Rice 1 ½ cups of black rice 3 cups of water 6 cilantro stems ½ shallot Red Curry Sauce 2 tbsp canola oil ½ medium onion diced 2 cloves garlic minced 1 tbsp ginger minced 1/3 cup red curry paste Juice of 1 lime 2 kaffir lime leaves minced ¼ cup of cilantro leaves minced 1 plum tomato roughly...

Pinot Noir Braised Short Rib with Glazed Vegetables
Recipes

Pinot Noir Braised Beef Short rib with Glazed Vegetables and Pain Rustique by Scott Royce, Karin Devaux and John Schneeberger Why this recipe works: This dish is perfect for cozy evenings by the fire. It’s all about when fall is turning to winter. Glazed vegetables can easily be adjusted with whatever is on hand. Though this dish is prep heavy, much can be done the night before. It’s...

Pinot Noir Braised Short Rib with Glazed Vegetables - 5.0 out of 5 based on 1 vote

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