We can all agree that we're happy to see 2020 in our rear-view mirrors. But if last year had any benefits, it’s that it forced us to be more appreciative of the little things. So as we embark on this new annum, maybe it’s time to look to some lesser-loved ingredients that could use a bit more appreciation. We’ve enlisted three of the West’s top chefs to help us on our journey to sear, sauté and sing the praises of these hidden gems.

Photos by Tracey Kusiewicz.

Braised Venison Pannekoek

1. Braised Venison Pannekoek

Dish up this savoury recipe from Blair Lebsack of Edmonton's Rge Rd.

Grilled Mackerel with Chunky Romesco Sauce and Scallions

2. Grilled Mackerel with Chunky Romesco Sauce and Scallions

Frank Pabst of Vancouver's Blue Water Cafe shares his catch of the day.

Castelfranco Radicchio and Quince Salad with Stracciatella3. Castelfranco Radicchio and Quince Salad with Stracciatella

The prettiest salad you ever did see from Andrea Carlson of Vancouver's Burdock and Co.