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

• 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!

Time is of the essence! If you want to make a good little tomato sauce, but  don’t have the time to do something elaborate here is the solution, tasty, lovely and kid friendly, if you know what I mean…

INGREDIENTS serves 4

• 1  can of tomatoes  (diced) 796ml (28 oz)
• 4 tablespoons (45ml) of Le Grand’s  Sundried Tomato Pesto
• 6 garlic cloves, crushed
• 1 medium size bok choy, minced or another green vegetable, like spinach
• 3 slices of prosciutto minced (optionnal)
• 4 tablespoons (45ml) of 35% cream (optionnal, but delicious!)
• 2 tablespoons  (30ml) of olive oil
• Pepper to taste

PREPERATION

• Heat up the olive oil in the pan (medium) and add the garlic
• Let it cook gently, for 4 to 5 minutes, but don’t brown it
• Add the bok choy and cook for another 5 minutes
• Add the tomatoes and their juice, and cook for 4 minutes
• Then add pesto, cream and prosciutto let them get warmed 1 or 2 minutes and serve!

Steamed bock choy is a joy! This little cabbage topped with a Sundried Tomato Pesto vinaigrette makes a distinguished side dish!

INGREDIENTS serves 1 or 2

• 3 small bock choy or one large

VINAIGRETTE

• 3 tbsp (45ml) of le Grand's Sun Dried Tomato Pesto
• 3 tbsp (45m) of olive oil
• 1 tbsp (15ml) of lemon juice
• PREPARATION

 In a bowl simply mix all the ingredients and top the bock choy or any vegetable or salad

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!

It’s important to treat yourself every once in a while… Grouper is a little pricy but its soft texture and delicate aroma are worth every dime of sacrifices…

Sun dried tomatoes Pesto is a natural here. Close your eyes and picture yourself in a little bistro in Provence, they bring your  mérou fish. You think to yourself “that’s living”…

INGREDIENTS for 4

• 4 filets of grouper
• Half a fennel bulb cut in thin slices
• 1 glass of wine
• 5 garlic cloves, crushed
• 5 tbsp (75ml) of Le Grand’s sundried tomato pesto
• 2 tbsp (30ml) of Dijon mustard
• 1 bunch of chives, minced
• A hint of crushed  chili
• 5 garlic cloves, crushed

PREPARATION

• Heat up a little butter in some olive oil
• Add the garlic and the fennel, cover and cook for about 10 minutes
• Add the wine, the pesto, the mustard and the chilis
• Place the grouper delicately in the pan
• With the lid on cook ay slow heat for about 20 mins or when the fish breaks appart on the side, over cooking will dry up  this delicate grouper
• Serve and top with your “sauce provençale”

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!

The minute I get home it starts raining. My plan to fire up the BBQ goes up in smoke, or rather, fizzles. Quick, I need to come up with another dinner. What’s in the fridge ? I see eggs, all kinds of veggies —not so popular with the kids.

Let’s see… zucchini, garlic, Lemon Confit sauce. That’s it, there’s my menu!

INGREDIENTS , serves 4

• 4 to 6 eggs, lightly beaten
• 1 cup grated cheese, your choice
• a splash cream, ideally 35%, but half-half works too
• ½ zucchini, coarsely grated
• 3 garlic cloves, put through a press
• 2 tbsp (30ml) Le Grand’s Lemon Confit sauce
• 2 tbsp (30ml) Le Grand Sun-dried Tomato pesto
• 1 small bunch arugula
• Olive oil

PREPARATION

• Sauté the garlic and the zucchini for 2-3 minutes
• Add the eggs, the cream and the cheese, mixing in gently
• Add the Lemon Confit sauce, the Sun-dried Tomato pesto and the arugula
• Cook, stirring occasionally, to the doneness and texture you like, but it should be moist
• Serve on toasted bread
• Everyone enjoyed the meal, and it has stopped raining…