Our kids are picky eaters… Except, when it comes to junk-food, they love it all! This recipe almost generated the same enthousiasm amongst them, if I may brag. And remember it’s easy and quick, but it does taste like slow lovin food…
INGREDIENTS for 4
- 1/2 a spanish onion,minced
- 3 peppers, red, orange, and yellow ( or the most colorful ones… )
- 5 or 6 merguez sausages
- 4 tablespoons (60ml) of Spicy or Mild Tapenade
- 1 bunch of fresh coriander, minced
PREPARATION
- Heat up some oil in a pan and “sauté” the onion at medium heat
- Add a little water if it gets too dry
- Add the Merguez sausages and cook for about 10 minutes
- Remove the saussages from the pan cut them in 1 inch size and put them back in the pan (you cant do that when they are not cooked because Merguez are not firm enough)
- Mix a the Tapenade with a cup of water cup and add to the mixture
- Cook for 5 minutes
- Add the coriander, mix and serve!
Easy and tasty! A perfect idea for unannounced guests…
INGREDIENTS for 1 cracker
- 1 cracker
- cocktail bocconcinis
- 1 slice of tomato
- 1 slice of provolone cheese
- Enough Le Grand Pesto of your choice to cover the cracker
PREPARATION
- Spread the Pesto on the cracker
- Add a slice of tomato
- Cut the bocconcini in 2 and lay on top
- Cover with the slice of provolone
- Grill until golden!
A tasty Pizza for all occasions!
INGREDIENTS for 1 small pizza
- 1 pizza crust
- Le Grand’s Sundried Tomato Pesto or Tapenade (enough to cover)
- A few thin slices of red or orange pepper
- A few slices of red onion
- 5 to 6 slices of Brie
- Chopped chive or green onion to sprinkle
PREPARATION
- Spread Le Grand’s Sundried Tomato Pesto or Tapenade on the pizza crust
- Add the peppers, onion, Brie, and chives
- Cook untill the crust has hardened and the cheese has melted
Salmon can be quite bland if it’s overcooked or not seasoned enough. This recipe doctors the taste and remedies that situation!
INGREDIENTS
- 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
- 3 tablespoons (45ml) of balsamic vinegar
- 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
- 3 tablespoons (45ml) of maple sirup
- A handfull of fresly chopped chives
PREPARATION
- Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
- Marinate the fish for 1/2 hour or more
- Cook on very low heat for about 15 minutes
- Add the chives and serve
Well, I don’t have anything to add… except that Toronto’s Good Food Festivals is one of the biggest consumer’s fare in this city, with 29,000 visitors.
