A simple and healthful recipe to try at home. 

From Edyta Lorek, Executive Chef of Kale restaurant

Asparagus With Béarnaise from Chef David Kokai, Executive Chef of Loic Gourmet

This salad welcomes the spring with a mix of bitter greens, sweet flavours and a healthy crunch.

by Brad Long, Executive Chef of Veritas and My Place: A Canadian Pub

A Must-Try Soup from The Local Company

by Steven Wilson - Executive Chef of The Local Company

This Ontario rack of lamb with roasted garlic & rosemary crust , ratatouille & gremolata sauce will motivate your kitchen.

by Trevor Wilkinson - Executive Chef of The Roosevelt Room

Serve this Trout with an Almond Gratin over French Beans, Fingerling Potatoes and Oven Dried Tomatoes

by Kyle Demingo - Executive chef of The Ceili Cottage

Red Wine Braised Beef Short Ribs

by Ezra Title - Chef and owner of Chez Vous Dining

Yellow Fin Tuna Tartar with Pineapple and Ontario Wild Leek Salad, Chili & Sesame Soy

by Michael Steh - Executive Chef, Reds Bistro & Wine Bar