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What's Cooking: Orzo Salad with Cherries and Lime Vinaigrette

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Orzo Salad with Cherries and Lime Vinaigrette

Recipe by Best of Bridge Chef Elizabeth Chorney-Booth

  • 1 cup dried orzo pasta
  • 1 avocado, chopped
  • 1 cup cherries, halved and pitted
  • ½ cup chopped red bell pepper
  • 2 tbsp chopped cilantro
  • 2 tbsp slivered almonds

  • ¼ cup olive oil
  • Zest and juice of one lime
  • ½ tsp sugar
  • salt and pepper to taste


  • Cook the orzo according to package instructions, drain, and let cool. In a large bowl, toss with the avocado, cherries, pepper, cilantro, and almonds.
  • In a small bowl whisk together the olive oil, lime juice and zest, garlic, sugar, and salt and pepper. Pour over the salad. Toss until the orzo is fully coated. Refrigerate until ready to serve.


What's Cooking: Green Pea Hummus


Green Pea Hummus

By Jan Hansen, Executive Chef, Hotel Arts Group


  •  1 Tbsp olive oil
  •  1/2 cup chopped onion
  •  2 cups shelled peas, fresh or frozen
  •  3/4 cup water
  •  2 Tbsp tahini
  •  3 Tbsp chopped fresh mint (spearmint)
  •  2 Tbsp sour cream
  •  1/2 teaspoon black pepper
  •  Salt to taste


1.  Sauté onions: Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes.

2.  Add peas and water, boil: Add the peas and the water, cover and bring to a boil. Let this cook 2 minutes, then drain the peas and onions. Cool mixture in a bowl over another bowl of ice.

3.  Purée in food processor: Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.


What's Cooking: Sorrel and Fennel Soup

Sorrel and Fennel Soup
By: Michael Allemeier

Yield 6-8 portions

  • 30ml canola oil
  • 1 large yellow onion - peeled and diced
  • 1 head of fennel - washed and diced
  • 1 russet potato - peeled and diced
  • 2L chicken stock
  • 2L sorrel leaves - washed (about 40 leaves)
  • salt to taste


  1.  Heat soup pot over medium heat and add canola oil.
  2.  Add diced onions and fennel and cook for about 10-12 minutes until the onions and fennel are tender and just starting to colour. Stir often.
  3.  Add the diced potato and stir for 1 minute.
  4.  Add chicken stock and bring to a simmer.
  5.  Simmer 30 minutes until the fennel is very tender.
  6.  Add sorrel leaves and remove from heat - do not cook further.
  7.  Puree soup well in a blender until it is smooth.
  8.  Season with salt.
  9.  Reheat and serve. It's best not to cook or heat this soup for too long as it will dull the flavour.
  10.  Enjoy!