• 1 pannini bread
• 3 slices of smoked salmon
• 6 small bocconcinis, sliced
• 1/4 of red pepper, diced
• 3 slices of cheddar cheese
• 1 leaf of romaine lettuce or other
• 1 tbsp (15ml) of minced fresh mint (optional)

THE SAUCE

• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of olive oil
• A few drops of Tabasco sauce

PREPARATION

• In a bowl mix the Orange Sauce, the oil, and the Tabasco
• Cut the pannini lenghtwise, spread the sauce on both sides
• Add the salmon, red pepper, bocconcini, and the cheddar
• Cook in the pannini machine from 5 to 8 minutes or untill the cheese melts
• Let it cool down just a bit and add the lettuce leaf

INGREDIENTS for 2 steaks

• 2 tbsp (30ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of honey
• A handfull of minced green onions

PREPARATION

• Simply grill the pork chops on a fine layer of sea salt
• During that time mix all the ingredients together
• Spread on the meat just before removing from heat

INGREDIENTS

• Half a Toblerone (yes the big one…)
• 4 squares of the Lindt Swiss Hazel Nuts chocolate bar
• 35% cream, enough to make it more liquid to your liking
• 2 tbsp of Le Grand’s Orange Aromatic Sauce

PREPARATION

• Heat up the chocolates in a “bain marie” (a large pan with water with a smaller pan inside to prevent burning)
• Add the cream after a few minutes
• Then add Le Grand’s Orange Aromatic Sauce
• Let it warm up a little et voilà!
• Top with your favorites berries and let it cool just a bit

• 2 chicken breasts, cut in small strips
• 4 tortilla breads
• 1 full cup of grated mozzarela
• 1 red pepper, cubed
• 1/4 red onion minced
• 2 green onions minced
• 2 tbsp (30ml) of fresh coriander minced
• 2 garlic cloves, crushed
• 1 tsp of cumin

SAUCE

• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of tamari
• 1 tbsp (15ml) of Dijon mustard
• 1 tbsp (15ml) of rice vinegar
• 1 tbsp (15ml) of honey
• 3 tbsp (45ml) of sour cream

PREPARATION

• Sauté the chicken until golden
• During that time mix all the ingredients of the sauce
• Add to the chicken and set aside
• Sauté the onion with the cumin, set aside
• In another pan heat up the tortilla, sprinkle with mozzarela first, then chicken and the onion and pepper mix
• Add the coriander, green onion, and spots of sour cream, here and there
• On the other tortilla (the top one) spread the Orange Sauce and place on top
• With a big spatula flip the tortilla delicately
• Let it cool for a few minutes before serving

Bring a new twist and zing to your salads, vegetables or even dips with this new creation… of yours of course!

INGREDIENTS

• 4 tbsp (60ml) of Le Grand’s Orange Aromatic Sauce
• 4 tbsp (60ml)  of olive oil
• 2 tbsp (30ml) of Le Grand’s Sun dried Tomato Pesto
• 2 tbsp (30ml) apple cider vinegar
• 2 tbsp (30ml) of lemon juice
• 1 tbsp of fresh and minced corriander

PREPARATION

• Mix all ingredients delicately and add to your dish!

Frozen scallops (why not?) some bok choy, a tomato… Sounds easy right? Exactly, and easy it is!

INGREDIENTS FOR  serves 2 to 3

• About 80 small scallops frozen or not
• 2 small bok choy, minced
• 1 tomato, deseeded and cubed
• 2 garlic cloves, crushed
• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 3 tbsp (45ml) of coconut milk
• 1 tbsp (15ml) of Dijon mustard
• 1 tbsp (15ml) of apple cider vinegar
• 1 dried chilli pepper, crushed

PREPARATION

• In a pan, heat up some butter and oil and sauté the scallops 2 to 3 minutes, enough to get them a bit golden, put aside
• Put all the ingredients in a bowl except the tomato and bok choy
• In another pan sauté the bok choy, but just a little. Then add all the other ingredients except the scallops
• Sauté for a few minutes and add the scallops
• Sauté for another minute and serve

INGREDIENTS for 4

• 450g (1 lb) of rotini or fusilli pasta
• 4 ripe tomatoes deseeded
• 175g (3/4 cup) of 35% cream
• 200g (70n) of  prosciutto (sliced)
• 1 small red onion
• 45 ml (3 tbsp) of Le Grand’s Orange & Sunflower Seed Sauce
• 20 ml ( 4 tsp) of vodka
• 1 dried pepper crushed

PREPARATION

• Cook the pasta, during that time…
• Sauté the onion until soft
• After 7 minutes or so add the red peppers
• When they are soft add the prosciutto, the hot pepper, and the Orange Sauce
• After 5 minutes burn in the vodka (light it with a match)
• Once it’s burned off add the cream &  tomatoes.
• Do not cook tomatoes and cream; simply warm them

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!

This recipe has guidelines rather than precise quantities, you can’t miss!

RECIPE / GUIDELINES

-3 to 6 oz (100g/200g) turkey or chicken leftovers (not cold cuts)
-2 cups cooked quinoa (follow instructions on the box)
-1 or 2 bags of spinach (Tatiana insists on removing the stems, I think it is a waste of time, but since she does it…)
-2 Tbs (30ml) sour cream  (I use Liberté)

-A big handful of cranberries (for all the precision lovers!) I suggest adding them to the quinoa just before it finishes cooking, they will flavour it lightly and they will plump up, Mmmm…
-The same quantity of cherries (pitted, pity…)
-Green olives or kalamata, maybe a few less than cherries
-Arugula to taste
-2 belgian endives, finely chopped
-half a spanish onion
-3 Tbs (45ml) Le Grand’s Mild Tapenade
-3 Tbs (45ml) Le Grand’s Orange Aromatic Sauce
-juice of one lime
-Sea salt to taste
-Pepper (ground rather coarsely)

-If you have the time, let the quinoa cool a bit
-In a large bol, mix the quinoa, turkey, olives, endives, cherries, Tapenade, Orange Sauce and sour cream.
The consistency of this salad is rather thick, it is important to mix it very well.
-Mix in the spinach, the arugula and the lemon juice
This simple salad will leave you with an incredible feeling of satisfaction, yet you will feel light as a feather!