All Our Recipes

  • Edited from a recipe from Zara’s Pasta. A classic from the Public Market’s own Zara’s Pasta. If you want to take a crack at making your own fresh pasta by hand but are not yet ready to invest in any special equipment, this gnocchi recipe is a good dabble.
  • From Chef Ryan Gaultier of the Glowbal Group. Heirloom tomatoes are an exciting way to explore the countless different colours and flavours of the not-so-humble tomato. Use your favourite types of heirloom tomatoes, or use this recipe as an opportunity to try varietals new to you. This chilled soup, with dramatic flavours of vanilla, chilies and mangoes, is an extravaganza for your palate!
  • Roasted Wild Salmon BC Blueberry ‘Pickle’ Local Honey & Hazelnuts, SOLE Food Farms Greens From Four Seasons Hotel Vancouver Executive Chef Ned Bell This amazing dish serves up the best of local BC summer produce with fresh sockeye salmon, BC blueberries, local honey, hazelnuts and even the Venturi-Schulze balsamic vinegar is a BC local product! Try it with your favourite fish and favourite fruit, this versatile recipe is about cooking with what is fresh and what you like.
  • Hubertus's West Coast Salad with Indian Candy Excerpted and modified from Farm Folk City Folk, Douglas & McIntyre, 1988 (Serves 4)
  • Mesclun Salad with Feta cheese and Grapefruit Honey Vinaigrette Dressings made from fruit juices are particularly good with flavourful mixed green salads that contain herbs and unusual greens, not to mention they are more wine-friendly than their vinegary counterparts. Try using tangerine, pineapple juice, peach nectar or unsweetened (non-alcoholic) apple cider for interesting variations.  (Serves 4)