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

• 1 pork filet, about 8 onces (400g)
• 1 apple, minced
• 1 or 2 cups of prunes, cut in half and soaked in hot water for 15 minutes (at least double the volume of the prunes, you will need it to “steam” this recipe)
• 5 garlic cloves, crushed
• 8 onces (200ml) of 35% cream
• 2 tablespoons (30ml) of Dijon’s mustard
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade or Mild Tapenade or Sundried Tomato Pesto

PREPARATION

• Soak the prunes for about 15 minutes in hot water
• Cook the pork to about 80% in the oven or BBQ
• In the meanwhile sauté the apples in oil and butter for 5 minutes at high then lower the heat a bit
• Add the garlic and brown lightly
• Add half of the prune juice
• Simmer for 5 to 10 minutes
• Once the pork filet is cooked cut in very thin slices
• Add the pork, mustard, Tapenade and stir gently
• Add the rest of the prune water, bring to a boil, lower the heat and simmer for 2 to 5 minutes

I used to be intimidated by mussels because I did not have a good and easy recipe to test. Intimidated no more!
This recipe is very flexible , you can play with it, make it your own. As long as the garlic, the Tapenade and mussels are in the casserole, you can’t go wrong!

INGREDIENTS serves 4

• 2 lbs (1k) of mussels (washed)
• 10 onces (300g) of fresh or frozen shrimps
• 10 onces (300g) of fresh or frozen scallops
• 2 cups of green beans, cut in bite size
• 3 cups of cooked fusili pastas
• 1 cup (250ml) of white wine
• 5 tablespoons (75ml) of Le grand’s Spicy Tapenade or Mild Tapenade or even Sun dried Tomato Pesto
• 5 garlic cloves, crushed

PREPARATION

• Sauté the garlic in oil for a minute and add the Tapenade
• Cook for 2 minutes and add the scallops, the shrimps and the white wine
• Cook for 5 minutes at low heat (or more if frozen) and add the mussels and add water to cover
• Cook for about 5 minutes then add the cooked pasta and the greenbeans which should take another 5 minutes to cook.
• Remove from heat and serve!

Turkey leftovers are delicious any old way, but in this Pizza with our sundried tomato pesto it becomes a must for the holiday season!

INGREDIENTS

• 1 pizza crust
• 5 oz (140g) of Le Grand's Sundried tomato Pesto or Tapenade
• 7 oz (200g) of cooked turkey
• 1 large tomato, diced without the juice
• 1/2 red onion, minced
• Soft goat cheese to cover loosly
• 1 cup (250g )of  shredded swiss cheese to sprinkle
• 1 green onion, minced

INSTRUCTIONS

• Preheat oven to 400F
• Spread Pesto on pizza crust
• Add turkey, tomato, onion, both cheeses and green onion
• Bake for about 20 mins and broil just a little
• Let it cool a bit and serve!

Dont get fooled by the title… This recipe delivers a full load of tasebuds satisfaction. I know you cant realy say that in english, but I’m french voilà tout!

INGREDIENTS serves from 4 to 6

• 4 filets of tilapias ( big ones )
• 1 leak, washed and minced
• 1 cup (250ml) of dried cranberries
• 1 cup of shitaké mushrooms (soaked for 30 mns)
• 5 tbsp (75ml) of Le Grand’s Tapenade (mild or spicy )
• A hint of truffle oil  (optional but so good!)
• 2 cups of water (if you dont have water melt some snow…)

PREPARATION

• Sauté the leak at high for 5 mins
• Add all the ingredients, mix a bit, cover and cook at low heat for 45 mins.
• Enjoy doing nothing, it is so rare!

• 300g (10on) of minced meat
• 150g (5on) of crumbled feta cheese
• 5 tbsp (75ml) of spicy or mild  Le Grand’s Tapenade
• A handfull of minced chives

PREPARATION

• Mix all the ingredients thoroughly
• Form in 2 patties
• Grill on the BBQ with the lid closed and a little water for moisture or in a friyng pan

It was high time for me to give you a pizza recipe. I appologize… Well, dry up your tears, here it is!

INGREDIENTS Serves 4 (small portions)

• 1 medium pizza crust (13 inches)
• 4 oz (100g) of crumbled feta
• 4 oz (100g) of grated mozzarella
• 3 medium size Portobello mushrooms, minced
• 1 grated zucchini
• 4 tbsp (60ml) of Le Grand’s Tapenade, mild or spicy
• A handfull of green onions

PREPARATION

• Spread the Tapenade on the pizza crust
• Add the mushrooms, zucchini, green onions and the feta and sprinkle with the mozzarella
• Cook in the oven @ 350 for 20 to 25 minutes and then broil until golden

Wonderfull harvest in a bowl! All it needs is a little taste…

INGREDIENTS

• 1 radiccio, minced
• 1 yellow pepper, cubed
• 1 red pepper cubed
• 1/4 lb (225g) of green beans cut in 3

VINAIGRETTE

• 4 tbsp (60ml)of olive oil
• 3 tbsp (45ml) of Le Grand’s Pink Peppercorn & Sesame Aromatic Sauce
• 2 tbsp (30ml) of Le Grand’s Tapenade (mild or hot)
• 2 tbsp (30ml) of lemon juice

PREPARATION

• Steam your green beans
• In a bowl mix all the ingredients
• Place all your vegetables in a salad bowl
• Top with the wonderful vinaigrette

Ground beef on the grill can be delicious when it’s well prepared. I have developed a way to make it tasty as well as healthier…

INGREDIENTS for 2 servings

• ½- ¾ lbs (200-300 g) ground beef. I like good quality, lean beef, so I choose a piece of meat and ask the butcher to grind it for me.
• 3-4 tbsp (45ml) Le Grand Sun-dried Tomato Pesto (you can also use one of the Tapenades)
• 5 garlic cloves, smashed
• 3tbsp (45ml) tamari
• 2 tbsp cider vinegar
• 2 tbsp olive oil
• ¼ cup water
• Salt and pepper to taste
• 2 slices Swiss, Cheddar or any other cheese you prefer
• 1 minced scallion

PREPARATION

• Mix together the first 8 ingredients, setting aside the cheese and scallion.
• Marinate for an hour or two
• Shape into patties and place on a perforated grilling pan; this keeps the heat from charring the meat, and as the water evaporates, it keeps the meat moist. I discovered this little trick while emptying a pesto container; I always swish a little water in the bag to get all the sauce out. It’s great to add to vinaigrettes or to thin a sauce.
• When the burgers are almost done, top with the cheese and the minced scallion. You are now ready to savor this guilt-free burger!

Remarks

Too much ham (nitrites and the rest…) too often in the kids lunch motivated me to make this pork roast. It’s delicious and surprisingly affordable for something of this caliber.

INGREDIENTS

• 1 Pork roast
• 10 garlic cloves (cut in slivers)
• Curry or Garam Masala
• Le Grand’s Lemon Confit Sauce ( or any of Le Grand’s sauce will shine in this role!)
• Sea Salt

PREPARATION

Heat up the oven @ 200F

With a knife, make small incisions in the meat and insert the garlic

In a pan roast some Garam Masala over a very fine layer of sea salt

When the Garam Masala or Curry starts to release its fragrance, roast the pork on both sides for a couple minutes

Remove from pan and spread the Lemon Confit sauce or any Le Grand’s Sauces!

Cook slowly for 2 hours

Garnish with chives or anything green, but chopped finely

Play some Bob Dylan!