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

Tomorrow is lent… well not for everyone, but for everyone to enjoy is this shrimp casserole. Easy to make and quick, (my trademark!) it is nevertheless delicious and light.

Tapenade and sour cream are a pefect blend, spicy, but onctuous. Tatiana doesn’t  like shrimp… well exept for this new recipe!

INGREDIENTS serves 3 to 4

• 3 cups of shrimps, frozen or fresh
• 1 green pepper minced
• 1 red pepper  minced
• 1 orange or yellow pepper minced
• 1 cup of green beans (raw) cut in bite sizes
• 6 tablespoons of sour cream
• 5 tablespoons of Le Grand’s Spicy Tapenade
• 4 garlic cloves, crushed
• 2 green onions, minced
• 3 tablespoons of olive oil

PREPERATION

• Heat up the olive oil at medium heat and add the garlic and the peppers, cook for 10 minutes mixing often, make sure the heat is not too high
• Add the shrimps, if they are frozen just add them as is, if they are fresh you may want to add a little water, maybe 1/2 a cup to make sure that at this point you will “steam” this mixture rather then browning it, so cook gently for 8 to 10 minutes
• Add the green beans 2 or 3 minutes after the shrimps, I like these vegetables to still be green and a bit crunchy, but cook them to your liking. Keep in mind that they do cook quickly
• Add the  Spicy Tapenade, the green onions and the sour cream, mix gently for a minute or 2, serve over rice and put some cajun music on!

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!

You've been sitting there for hours glued to your screen and you've lost track of time, but your stomach did not and now, BIG PANIC you're hungry, but don't want to take too long to eat because your work is fascinating! Maybe it is as boring as income tax… You still need to recharge your batteries in 20 minutes though…

Been there and this is what I did!  A tasty pizza loaded with lots of vegetables just nicely warmed but still vibrant and fresh!

Don't worry, after this little délice, you will be nourrished, but your brain will be sharp and your body quiet!

INGREDIENTS

• 1 naan bread or pizza bread 
• 1/3 of minced red pepper
• 1/4 of avocado sliced
• 1/2 endive minced
• 1 cup of baby spinach
• 2 slices of mozzarela or other cheese
• 1 green onion, minced
• 2 tbsp (30ml) of Le Grand's 4 Nuts and cheese Pesto or Garden Pesto
• Pepper to taste

PREPARATION

• Spread the naan bread or other support with pesto
• Follow with the avocado and the rest of the ingredients and top with cheese
• Grill for about 7 minutes or untill the cheese looks like a sunset…

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!

The Lemon Confit  in this mix blends to make a sauce that will surprise you. It has zing, flavour, colour and a smooth texture. Great on meat, but don’t limit your imagination. Fish, rice, vegetables, sandwiches and pasta are also highly compatible.
INGREDIENTS

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 2 tbsp (30ml) of mayonnaise
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of capers

PREPARATION

• Simply mix the ingredients together

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

INGREDIENTS  serves 4

• 1lb (450g) of shrimps (remove tail)
• 1/2 of minced fennel
• 4 tbsp (60ml) of white wine
• 2 tbsp (30ml) of lemon juice
• 1 cup (250ml) of 15% cream
• 6 tbsp (75ml) of Le Grand’s Lemon Confit Sauce
• 3 tbsp (45ml) of gratted romano or parmesan cheese
• Your choice of pasta for 4
• Butter & Olive oil

PREPARATION

• Sauté the shrimps in a mix of butter and olive oil, set aside
• Sauté the fennel until golden brown ( not long)
• Add the garlic and soon after the wine
• Cook at low heat for 20 minutes
• Add the lemon juice, cream, and the Lemon Confit Sauce and cook for 5 to 10 mins
• Add the shrimps and the cheese
• 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

Leak, smoked salmon and Pesto on a pizza will turn this baked disc… with a new spin…

INGREDIENTS serves 4 (small portions)

• 1  medium pizza crust (13 inches)
• 4 on (120g) of minced leak
• 4 on (120g) of grated mozzarella
• 4 on (120g) of smoked salmon
• 4 tbsp (45ml) of Le Grand’s 4 nuts & cheese Pesto

PREPARATION

• Spread Pesto on the pizza crust
• Add the leak & the smoked salmon
• Top with mozzarella
• Cook @ 350F for about 20 to 25 minutes, then broil until golden