Vicky Goes Foreign

• Pan seared Lamb Chops in Malvani Masala

  Lamb chops marinated in an Indian flavors of a malvani masala, served with a chunky vegetable salad.

• Niagara Tomato Salad

  A colorful salad with different types of tomatoes.

• Panini with Leftover Chicken

  A fresh and wholesome sandwich with chicken bits, peppers, rocket leaves, an eggplant-tomato chutney and all good things.

• Maple, Walnut and Butter Tart

  Very close to the chef's heart, the recipe of this dish was created by Chef Peter Goerge's mother. A warm and delicate tart with walnuts, raspberries and a butter-maple sauce.

• PEI Blush Curry Mussels

  Seafood lovers rejoice, Chef Vicky Ratnani shares an easy recipe of mussels and veggies with an Indian tadka.

• Vegetable Ash Tofu in Blueberry Sauce

  A delight for your eyes as well as your taste buds. This dish meshes up the goodness of tofu, carrots, brinjal and other veggies with the tang of a blueberry-beetroot sauce.

• Pets-de-soeur or Teacher's Pet Dessert

  Simple ingredients like flour, butter and milk come together to make this exotic dessert topped with some vanilla sauce.

• Canadian Salmon

  Chef Vicky assumes the role of a sous chef in a traditional Acadian kitchen on Vicky Goes Foreign-Canada Tadka and cooks an amazing salmon dish.

• Coldwater Lobster with Spinach and Mushrooms

  Lobster cooked in the flavors of thyme and butter with a spinach-mushroom topping.