Irish Red Ale, Cheddar and Potato Soup

Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

Brined Turkey With Potato & Parmesan Stuffing

Tasty Tourtière Turnovers

Roast Turkey With Hazelnut Gremolata

Toasted hazelnuts, vibrant parsley, a hint of orange and diced prosciutto get tucked under the skin of a turkey to make a super moist bird for your holiday table. It's not pretty work, but it's worth it to gently loosen the skin from the tops of the legs, too. This allows the flavour of the gremolata to permeate both the white and dark meat so no one misses out.

Classic Cabbage Rolls

Definitely a full days work but well worth the effort.

Broccoli Soup with Cheddar Croutons

Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.

Lamb & Herb Pies

Beef Stew with Potato Crust

November nights are meant for enjoying the rich flavours of a stew made from root veggies and tender beef and topped with an epic potato crust.

Roast Beef with Mushroom Gravy

Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.