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Recipes
Wider Horizons Past Issues
Leading the Way - Winter 2023
Winter 2023
Murder, She Wrote
Fall 2022
Never Enough Nature - Spring 2022
Spring 2022
Step Inside the ICU
Winter 2022
Recipes
Sundried tomato pesto and spinach beef wellington

From our kitchens: Sundried tomato pesto and spinach Beef Wellington

Spring 2017
In honour of Lethbridge College’s 60th anniversary, our chefs have again looked to the Culinary program’s past for inspiration and updated an old favourite with a modern twist.
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Recipes
Chocolate raspberry pavlova

From our kitchens: Chocolate raspberry pavlova

Winter 2017
In celebration of Lethbridge College’s 60th anniversary, Wider Horizons asked the chefs to find recipes that link the Culinary program’s past and future, as well as ones that are easy to make and delicious to eat.
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Recipes
Vegetarian Moroccan Tagine

From our kitchens: Vegetarian Moroccan Tagine

Fall 2016
- This slow-cooked Moroccan stew is the ideal way to showcase some of fall’s most luscious flavours.
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Recipes
NUT AND CITRUS TILAPIA

From our kitchens: Nut and citrus tilapia with sauce Provencale

Spring 2016
Every semester, students in the Lethbridge College Culinary program showcase their skills using the region’s best locally-grown or produced food at various lunches, dinners and celebrations.
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Recipes
Gelato duo

From our kitchens: Gelati duo

Winter 2016
The history of gelato dates back to the 16th century, although the origins can be traced back to ancient Rome and Egypt, where frozen desserts made of snow and ice brought down from the mountaintops and preserved below ground were welcome treats.
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Recipes
Homemade pizza

From our kitchens: Homemade pizza topped with figs, arugula and gorgonzola

Fall 2015
From our kitchens:
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Recipes
Carne asada with guacamole

From our kitchens: Carne asada with guacamole and pico de gallo

Spring 2015
From our kitchens
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Recipes
Strawberry cream puff swans

From our kitchens: Strawberry cream puff swans

Winter 2015
It’s a recipe that has been around since the Middle Ages in one form or another – and perfecting it will provide endless options for main courses and desserts.
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Recipes
Creole jambalaya

From our kitchens: Creole Jambalaya

Fall 2014
With its radiant red colour and savoury smells, jambalaya is the perfect choice to dress up a dinner table this autumn.
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Recipes
Quick braised pork chop

FROM OUR KITCHENS: Quick braised pork chop

Spring 2014
Lethbridge and southern Alberta are great places to find local products, such as savory cheeses, fresh, full-bodied yogurts, seasonal fruits and vegetables and succulent, sustainably-raised meat.
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