We had a little beef for dinner… Tatiana thought that the burger needed a little cheese to really “get there”. I disagreed.

So here you are with a BIG decision to make. No matter what you decide you have a pretty good thing right here.

INGREDIENTS for 1 patty

• Beef patty or tofu (let’s not forget our vegan friends!) of your choice. I have a preference for a mix of bison and veal
• A slice of your favorite cheese, or not…
• 5 tbsp of Le Grand’s Roasted Red Pepper Pesto
• 1 minced green onions

PREPARATION

• Mix  3 tbsp of Pesto and some green onion into the meat
• Cook to your liking. I cook at high and add a little water to cool down the cooking of the meat (it steams it a bit)
• When you’re almost done add the cheese, the remaining pesto and green onions and let the flavors mix

Friday  night, week’s almost over, but not quite, one meal to go. We know the feeling… Well, I have a little recipe that will cheer everybody, but will not burden the cook (the true hero of modern life, really… ).

INGREDIENTS for 4

• 4 to 6 boneless chicken thighs
• 5 tablespoons (75g) of  Le Grand’s Roasted Red Pepper Pesto
• 1 cup of 35% cream
• 2 tablespoons of dried thyme
• 1 teaspoon of sea salt

PREPARATION

• Sprinkle the rosemary and the salt in a pan, heat up at high
• When the pan is hot and  the pungent rosemary fills  the air,but before it burns, lay down the chicken thighs
• Lower the heat a bit and do not move them until they stop sticking to the pan (about 4 to 6 minutes)
• Then turn them and let them cook for 3 to 5 minutes then add the cream and the pesto
• Lower the heat, let it simmer and reduce for about 5 minutes, until you have a nice and thick sauce and serve this TGIF freedom chicken!

We love chicken, but like anything, even your favorite recipe can get “unloved” after a while… In this sauce it tastes completely different than your “everyday chicken”; it’s almost like wild game, but so easy to make. All it requires is a little time!

INGREDIENTS for 4

• 2 lbs of chicken thighs cut in 4 ( or bite size )
• 1 box ( 900ml ) of chicken stock
• 2 medium onions ( diced )
• 1 cup (250ml) of 35% cream
• About 1/2 cup of rum ( or other “brown” alcohol )
• 5 tablespoon (75ml) of  Le Grand’s Sun dried Tomato Pesto
• 2 tablespoon (30g) of Dijon mustard
• 2 ounces (60g) of dried shiitake mushroom (or other dried mushrooms)
• 4 green onions (chopped)

PREPARATION

• Heat up half of the chicken broth and rehydrate the mushrooms for about 1/2 hour
• In a cast iron cooking pot, sauté the onions for about 5 minutes
• Add the chicken and cook in the onions for about 10 minutes at medium/high heat (stir regularly )
• Add the rest of chicken stock, lower the heat and cook at medium/low heat for 20 minutes
• Then add the pesto, the rum, the cream, the mustard,  the mushrooms and their juice and cook for another 20 minutes or so at low heat.
• Add the green onions and cook for a couple minutes, serve on rice or pasta.

INGREDIENTS Serves 4

• 600g (21 ounces) of chicken breast, cut in bite sizes. ( I use clean scissors over a big bowl; no mess, no clean up…)
• 100g (4 ounces) of Le Grand’s Sun Dried Tomato Pesto
• 50g (2 ounces) of crumbled blue cheese
• 60g (3ounces) of olive oil
• 15ml (1 tablespoon) of honey
• 15ml (1 tablespoon) of balsamic vinegar
• 4 green onions finely chopped

PREPARATION

• Mix all the ingredients, except the chicken,  in a bowl
• Add the chicken and mix well
• Let marinade ( for up to 48 hours ) or use right away!

Our kids are picky eaters… Except, when it comes to junk-food, they love it all!  This recipe  almost generated the same enthousiasm amongst them, if I may brag. And remember it’s easy and quick, but it does taste like slow lovin food…

INGREDIENTS for 4

• 1/2 a spanish onion,minced
• 3 peppers, red, orange, and yellow ( or the most colorful ones… )
• 5 or 6 merguez sausages
• 4 tablespoons (60ml) of Spicy or Mild Tapenade
• 1 bunch of fresh coriander, minced

PREPARATION

• Heat up some oil in a pan and “sauté” the onion at medium heat
• Add a little water if it gets too dry
• Add the Merguez sausages and cook for about 10 minutes
• Remove the saussages from the pan cut them in 1 inch size and put them back in the pan (you cant do that when they are not cooked because Merguez are not firm enough)
• Mix a the Tapenade with a cup of water cup and add to the mixture
• Cook for 5 minutes
• Add the coriander, mix and serve!

INGREDIENTS for 1 chicken breast

• 1 chicken breast
• 5 tbsp (75ml) of Le Grand’s Tzatziki Sauce
• 2 tbsp (30ml) of fresh chives, chopped
• 2 tablespoon (30ml) of lemon juice
• Sea salt to taste

PREPARATION

• Grill the chicken breast your favorite way, adding a pinch of sea salt and the lemon towards the end
• Onced cooked, cut it lengthwise to “sandwich” the Tzatziki inside and on top
• Add the chives and serve!

First recipe with our brand new Tzatziki! Really everything from vegetables to meat and salads benefits from this summery version of Tzatziki. Of course this recipe is simple and tasty, time is of the essence, but taste is THE essence… of a good meal!

INGREDIENTS for 1 chicken thigh

• 1 chicken thigh
• 2 tablespoons of Le Grand’s Tzatziki

PREPARATION

• Gently pull the skin from the meat and fill with Tzatziki as much as you can
• Cook on the BBQ or in the oven for about an hour @ 375F    ”et voilà!”

• 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

This recipe is a must for lamb afficionados because unlike most lamb recipes it doesn’t take hours to get to the precious lamb land. In fact 30 minutes if you’re a slow driver will get you there. Here is the map…

INGREDIENTS for 4

1 lamb shoulder slice in half inch steaks

1 cup (250ml) of white wine

4 tbsp (60ml) of Le Grand’s Lemon Confit Sauce

5 tbsp (75ml) of 35% cream

2 tbsp (30ml) of minced corriander

1 tbsp (15ml) of sea salt (preferably coarsed)

1 tsp (7ml) of cumin powder

PREPARATION

Spread the salt and the cumin in a pan(no oil) and heat them up until the salt start’s to pop

Add the lamb and cook for 5 to 10 min at high heat and put aside before it is completely cook

Add the wine (deglaze) in let it reduce for a few minutes

Add the Lemon Confit Sauce,  the coriander, and the cream

Bring back the lamb that will finish to cook in this sauce (be carefull not to overcook!)

Serve the lamb and top with tis delicious sauce of yours…

• 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