All Recipes

The Great Canadian Lentil Wild Mushroom Ravioli

By Chef Norman Aitken

In busy restaurants it’s important to be able to assemble the ingredients for a great dish like this in minutes. In fact, that’s the point of this multi-layered recipe. Norm creates all the pieces, holds them till service and then, bingo, he has a wonderful entrée. He uses wild mushrooms for the filling of his ravioli but if they’re not available, he says portabellas will work.

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The Great Canadian Beluga Lentil Burger - A Whale of a Burger

By Chef Charles Part

As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen. Then I read…and headed to my local lentil purveyor immediately. You could substitute dried cranberries (Canadian-only please) for the apricots or serve it in a flatbread as a wrap. Brilliant!

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Smoked Bacon Lentil Ragout

By Executive Chef Dana Hauser

The Waterfront Centre has a marvellous herb garden and was the second hotel in Canada to have its own beehives. When Dana serves this at Heron’s, it’s a menu component in her Pan-seared Qualicum Bay Scallops, Smoked Bacon ~ Lentil Ragout, Sherry Jus & Petite Pea Greens.

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Crispy Pickerel with Chorizo and Lentil Ragout

By Chef Stephen Pynn

Both Harissa with it characteristic heat and the lemony-flavoured Sumac are available at Persian food markets. Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own.

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Foie Gras & Upper Canada Guernsey Ricotta-Potato Gnocchi Poutine

By Executive Chef/Sommelier Ryan Crawford

When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door of his restaurant as possible. Upper Canada cheese, made with Guernsey milk, makes my favourite surfaced-ripened Brie-style cheese in the country ~ Comfort Cream. One of their newest products is ricotta…it hardly gets any better. He’s lucky to live in wine country because he has access to not only Cabernet Franc wine but also a vinegar fermented from the same grape.

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