Cooking with Tradition

Indigenous Cook program is thriving at Algonquin College

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Tomato & Chevre Sandwich

The layering of textures with raw and cooked vegetables

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Zucchini fritters

with whipped mascarpone cream

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Warm Feta & Artichoke Spread

This dish is ideal as an appetizer or for lunch

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From Past to Future

Diners are the big winners in the ByWard Market

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Stacked Lump Crab Meat Salad

This sunny tropical dish will brighten your day

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Crispy baked ravioli

Fresh ravioli gets transformed into a dippable treat

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