I had the opportunity to meet Véronique at the last Expo Manger Santé, in Montreal. She was telling me about different recipes she was doing with our products. Amongst them, one stood out because of its basic simplicity. Few ingredients, lots of taste, little time, easy to make… That’s along my alley.

Thank you Véronique!

INGREDIENTS

• One trout fillet (about 1lb)
• One tomato divided in 8 quarters
• 4 tablespoons of Le Grand’s 4 Nuts & Cheese Pesto
• One tablespoon of Balsamic vinegar
• 2 minced green onions
• A little butter

PREPARATION

• In a pan melt the butter and quickly sauté the green onions
• Place the trout (skin side) on the onions and pour the vinegar on the fish
• Cover and cook at low heat for about 7 to 10 minutes
• During that time mix the pesto and tomato in a bowl
• When the trout is almost ready spread the pesto and tomato mix
• Wait a little bit for the flavors to mix and serve!

After the euphoria and the excess of the Super Bowl,”Life” continues…  For those of you who anticipate with joy the firsts buds of spring, I have a delicious vibrant  and green powerhouse entrée disguised as an innocent salad; It goes like this…

INGREDIENTS

• 3 cups of arugula
• 4 leaves of romaine, chopped
• A handfull of green beans, diced
• 1 red pepper, diced
• 3 scoops of Mozzarella di Buffala or the equivalent in bocconcini cheese
• 3 tablespoons of Le Grand’s Garden or 4 Nuts and Cheese Pesto
• 3 green onions, chopped
• Olive oil to taste
• Lemon juice to taste
• Salt & pepper

PREPARATION

• Toss all the ingredients (except the cheese) together, season to taste
• On a plate, place the Mozzarella on the side and top with  Pesto
• Arrange salad in the middle

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!

This is just before I folded the crêpe, click! Fold & Flip! Now… wash the floor…
I have a sweet tooth that caused me to gain at least 10 pounds over the past few years.  The only way for me to cut sweets was to replace them with something better. Good bye chocolate bunny! I will  see you again when I’m 20, untill then, hello savory crêpes!

PS I still enjoy our sunday brunch’s maple, strawberry, and whipped cream, but sunday ONLY comes once a week, and I lost that 10 ponds spare (flat) tire…

INGREDIENTS for the crêpe batter, serves 4

You can use your own crêpe recipe or use this one, it’s a little more “hardy” then the tipycal batter, but is well suited for the savory crêpe

• 1 cup of bucweat flour
• 1 cup of kamut flour
• 3 eggs
• 3 cups of soy milk or milk or even water, you may  add more liquid to adjust the liquid to the consistency  as desired

PREPARATION for the batter

• Using a mixer, blend all the ingredients together until you get a smotth texture

INGREDIENTS for the filling (for 1 crêpe)

• 2  fried eggs, sunny side up
• 6 tablespoons of shredded mozzarela
• 3 tablespoons of Le Grand’s 4 Nuts & Cheese Pesto
• 4 cherry tomatoes, cut in 4
• 2 tablespoons of freshly chopped chives
• 3 pieces of soft goat cheese (optional but festive!)

PREPARATION

• Fry your 2 eggs, make sure not to poke them, put aside
• Heat up a little oil in a non stick pan and pour the batter in once the oil is hot, just before the oil begins to smoke, cook for a minute or 2 then flipp your crêpe
• Spread the pesto all over the crêpe  then add the cheese on one side and the tomatoes on the other, sprinkle the chives all over
• Add the eggs and fold, heat up at low heat
• When the cheese is melting remove from pan, wait a minute and serve!

It's time for all the intellectuals of the nation to come together in a massive celebration! For the occasion I have prepared this delicious Pesto dip, just to get the ball rolling…

INGREDIENTS

• 7 oz sour cream or plain yogourt
• 4 tablespoon Le Grand’s Garden or 4 Nuts & Cheese Pesto
• 3 tablespoon fresh & minced cilantro
• 2 tablespoon of spanish onion
• 2 tablespoon of fresly squeezed lime juice

 PREPARATION

• Mix all of the ingredients gently and regfrigerate until serving.

You've been sitting there for hours glued to your screen and you've lost track of time, but your stomach did not and now, BIG PANIC you're hungry, but don't want to take too long to eat because your work is fascinating! Maybe it is as boring as income tax… You still need to recharge your batteries in 20 minutes though…

Been there and this is what I did!  A tasty pizza loaded with lots of vegetables just nicely warmed but still vibrant and fresh!

Don't worry, after this little délice, you will be nourrished, but your brain will be sharp and your body quiet!

INGREDIENTS

• 1 naan bread or pizza bread 
• 1/3 of minced red pepper
• 1/4 of avocado sliced
• 1/2 endive minced
• 1 cup of baby spinach
• 2 slices of mozzarela or other cheese
• 1 green onion, minced
• 2 tbsp (30ml) of Le Grand's 4 Nuts and cheese Pesto or Garden Pesto
• Pepper to taste

PREPARATION

• Spread the naan bread or other support with pesto
• Follow with the avocado and the rest of the ingredients and top with cheese
• Grill for about 7 minutes or untill the cheese looks like a sunset…

Christmas is almost here. Menus are beeing planned, turkeys are bought and we are ready to celebrate in a grand way… Let's not forget our precious salad, this version is far too exquisite to play second fiddle to some ham…

INGREDIENTS

• 7 oz (200g) of arugula
• 1 orange cut in bite size pieces
• 2 oz (56g) of soft goat cheese cut in bite size pieces
• 2 oz (56g)  of crushed pistachios
• 2 oz (56g) of dried cranberries
•  
• VINAIGRETTE
•  
• 5 tbsp (75ml) of olive oil
• 3 tbsp (45ml) Le Grand's Garden or 4 Nuts & Cheese Pesto
• 1 tbsp (15ml) of balsamic vinegar

PREPARATION

• Lay the arugula in a bowl
• Add the orange, goat cheese, pistachios and cranberries
• In a small bowl combine the ingredients of the vinaigrette and mix well
• Add to salad and toss 

Leak, smoked salmon and Pesto on a pizza will turn this baked disc… with a new spin…

INGREDIENTS serves 4 (small portions)

• 1  medium pizza crust (13 inches)
• 4 on (120g) of minced leak
• 4 on (120g) of grated mozzarella
• 4 on (120g) of smoked salmon
• 4 tbsp (45ml) of Le Grand’s 4 nuts & cheese Pesto

PREPARATION

• Spread Pesto on the pizza crust
• Add the leak & the smoked salmon
• Top with mozzarella
• Cook @ 350F for about 20 to 25 minutes, then broil until golden

INGREDIENTS serves 4

• 200g (7oz) fusilli pasta, cooked
• 10 cherry tomatoes
• 5 tablespoons (75ml) plain yogurt
• 3 tablespoons (45ml) Le Grand’s 4 nuts and Cheese Pesto or Le Grand’s Garden Pesto
• 1 bunch chives or 2 scallions, minced
• 12 pitted and halved kalamata olives
• 2 teaspoons (10ml) capers
• Romano or Parmesan cheese, freshly grated, to sprinkle on top
• Salt and pepper

PREPARATION

• Combine the Pesto, yogurt, capers, olives and chives in a bowl.
• Delicately add this to the cherry tomatoes and drained pasta.
• Season with salt, pepper to taste, and top with cheese (optional)

It’s always spring with this kind of salad, but in Quebec it’s wise to add a little protein… just in case its snows!

INGREDIENTS

• 1 container of cherry tomatoes cut in 2 or 4 (how sharp is your knife?)
• 5 to 10 bocconcini pearls
• 5 slices Prosciutto ham, cut in bite sizes or the equivalent in bacon

• 2 cups arugula
• 3 tbsp (45ml) Le Grand’s Garden Pesto or 4  nuts and cheese  Pesto
• 4 tbsp (60 ml) olive oil
• 3 green onions, finely chopped

PREPARATION

• In a bowl mix the pesto, the oil and the green onions
• Add the rest of the ingredients in a salad bowl and top with the sauce
• Mix very delicately and let the flavours mingle a few minutes before serving