Alberta Love

Preheat oven to 350ºF.

Toss fingerlings in olive oil, salt and pepper. Bake in preheated oven for 45 minutes. Let the fingerlings rest at room temperature.

Once just cool enough to handle, press the cooked fingerlings with your palm to partially crush them. Sprinkle with Parmesan and chives.

Slice lemon in half. Place lemon halves cut-side down on hot grill. Grill until charred. Set aside.

Combine all ingredients and mix together thoroughly. Set aside for steak preparation.

Combine all ingredients in a food processor and puree till slightly chunky.

Heat pan over high heat with oil. Add baby bok choy. Once it starts to change colour, add garlic and chili flakes.

Score tenderloin ¼-inch deep in crosshatch pattern. If using skirt steak, do not score. Sprinkle with salt and add generous amount of blackening spice to both sides and rub into meat.

Pan sear over high heat or grill over high heat. Sear or grill until the spice rub blackens and sticks to steak, flip and repeat. Cook until medium rare. Clean pan or grill between batches.

Puree cannellini beans and water in food processor until smooth.

Slice sourdough loaf crosswise into 1-inch-thick slices. Lightly drizzle bread slice with Chimichurri. Toast bread just to warm through and create a light crunch.

Over medium high heat, add olive oil to a sauté pan and heat. Add cremini mushrooms and season with salt and pepper.

Once the cremini mushrooms have browned and soften slightly, add shiitake mushrooms. Saute until shiitake mushrooms soften slightly and add oyster mushrooms; sauté until oyster mushrooms begin to soften.

Add garlic and thyme. Add 4 Tbsp cannellini bean puree mixture to sauté pan and toss mixture to coat. Spoon mixture onto warm toast.