INGREDIENTS

• 1 steamed cauliflower, seperated in bite sizes
• 1 minced red pepper
• 3 minced green onions

THE SAUCE

• 3 tbsp of  Le Grand’s Sesame & Pink Peppercorn Sauce
• 2 tbsp (30ml)  of truffle oil
• 2 tbsp (30ml) of olive oil
• 1 tbsp (15ml) of rice vinegar
• A few drops of Tabasco sauce

PREPARATION

• Mix all the ingredients of the sauce
• In a bowl delicately mix everything

This is a tasty sauce that requires a minimum of effort and yields a bounty of flavour.

It’s good with fish, meat and vegetables. Does nothing for a cake…
INGREDIENTS

• 2 red onions minced
• 2 cubed and deseeded tomatoes
• 4 garlic cloves, crushed
• 4 tbs (60ml) of Le Grand’s Sesame & Pinkpeppercorn Aromatic Sauce
• 2 tbsp (30ml) of apple cider vinegar (raw if you can)
• A handfull of sliced green olives

PREPARATION

• Sauté the onions in butter and olive oil
• When transparent, lower the heat and add the garlic and cook for 5 minutes
• Add the vinager, Sesame Sauce,  simply warm them up and serve

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

INGREDIENTS serves 4

• 4 chicken breasts cut in 2 inch cubes
• 2 red peppers cut in 2 inch squares
• 2  yellow peppers cut in 2 inch squares
• 1/4 lb (1 pack) of regular mushrooms (without stem)

MARINADE

• 1/2 cup (125ml) of Le Grand’s Pink Peppercorn& Sesame Aromatic Sauce
• 4 tbsp (60ml) of tamari
• 4 tbsp(60ml) of rice vinegar
• 4 garlic cloves crushed
• 2 tbsp of fresh basil (chopped) or Le Grand’s Garden Pesto
• 4 tbsp of orange juice or Le Grand’s Orange Aromatic Sauce

PREPARATION

• Mix all the ingredients of the marinade
• Add the chicken and marinate from 12 to 24 hrs in the refrigerator
• Embrocher, (Put on a spit) and BBQ at medium heat

Chicken breasts have a tendency to be on the dry side, but with my little recipe it’s no longer the case. Alleluia…

INGREDIENTS  FOR 4

3 chicken breasts cut in small strips

• 1/2  a spanish onion sliced
• 1/2 cup (125ml) of soaked cranberries (10 minutes in lukewarm water to cover)
• 6 tbsp (90ml) of Le Grand’s Pink Peppercorn Sauce
• 3 tbsp (45ml) of Dijon mustard
• 1/2 cup (125ml) of 10% cream
• 2 tsp (10ml) of capers
• 2 green onions minced
• 1 tsp (5ml) of cumin

PREPARATION

• Sauté the red onions  5 to 10 minutes
• Add the chicken and cook 10 minutes
• Add the cranberries and their water
• In a bowl mix the ingredients of the sauce
• Add to the chicken and cook at medium heat for about 10 minutes
• Add the green onions, remove from stove, wait 5 minutes and serve

Easy, tasty, creamy, yet subtle and complex. This salad dressing has a very low acidity and is perfect for all your greens.

INGREDIENTS

• 3 tbsp (45ml) of Le Grand’s Pink Peppercorn & Sesame Sauce
• 1 tbsp (15ml) of dijon mustard
• 4 tbsp (60ml) of olive oil
• 2 tbsp (30ml) of lemon juice

PREPARATION

• Mix everything well

INGRÉDIENTS for 4

• Around 450g (1/2 pound) of chicken breast sliced
• 200g (8on) of  mushrooms sliced
• 1/2 a red pepper diced
• 1/2 a yellow pepper diced
• 1 bok choy finely chopped
• 3 green onions finely chopped

THE SAUCE

• 4 tbsp (60ml) of Le Grand’s Sesame & Pink Peppercorn Sauce
• 2 tbsp (30ml) of Worcestershire sauce (French people can’t pronounce that… ever…)
• 3 garlic cloves crushed
• 4 tbsp (60ml) of tamari sauce
• 2 tbsp of rice vinegar

PREPARATION

• Heat up a wok, add the sauce
• Add the chicken, sauté a bit, then add the green beans, followed by the mushrooms, red peppers and green onions.
• Toss regularly and cook for about 20 minutes at medium heat

Only a few hours will transform ordinary chicken into a tasty feast. Two hours! That’s enough time to reorganize all the kitchen drawers, wash the floors, sort unpaid bills in order of emergency, and have a cup of tea on the deck of your tight ship! During that time the thought of the chicken also working by actively marinating gave you wings…

INGREDIENTS  serves 2 to 4 

• 6 chicken thighs
• 1 cup (250ml) plain yogurt
• 6 tbs (75ml) Le Grand’s Tapenade mild or spicy
• 5 garlic cloves (crushed) I use organic garlic, in this case I can see, feel and taste the difference…
• The juice of one lemon
• 4 tbs (60 ml) fresh, chopped coriander
• 2 green onions, finely chopped 
• Sea salt
• PREPARATION
• In a bowl rub the chicken with lemon juice
• In a bowl mix the Tapenade and the yogourt, set aside to top the chicken before serving
• Marinate for 2 h or more
• Heat up the BBQ at medium heat
• Cook to your liking, but don’t let it burn and scorch, slow cooking is preferable
• When you are done “flipping” your chicken, brush it with lemon juice and sprinkle a pinch of sea salt
• Spread the rest of the sauce on the chicken, let it cook a little longer
• Add the coriander and green onion
• Let it sit and have another sip…

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!