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.

Delicious! I had to restrain myself to shoot this pic… A pretty good combination of taste and texture, the subtle blend of thyme and red pepper and the crunchiness of the crust makes it a must for last minute treats.

INGREDIENTS for a small pizza

• 1 pizza or naan bread
• 3 tablespoons (45ml) of Le Grand Red Pepper Pesto
• 3 tablespoons (45ml) of finely chopped onion
• 4 tablespoons of chopped basil
• 3 tablespoons (45g) of goat cheese (spread)

PREPARATION

• On the pita bread spread;
• The Red Pepper Pesto
• The onions
• The basil
• Then place the goat cheese in little “drops”
• Broil until you get a nice golden color (3 to 4 minutes)

A little recipe for a rainy night… Might come in handy!

INGREDIENTS FOR 4 or 6

• 1 1/2 lb (680g) of frozen shrimps peelled and deveined
• 2 cups of green beans, cut in 2 or 3
• 12 onces (350ml) of pasta of your choice (uncooked)
• 1 cup (250ml) of sour cream or yogurt
• 5 tablespoons (75ml) of  Le Grand’s Spicy Tapenade, or Mild or Sundried Tomaoes Pesto
• 1 bunch of coriander, chiseled
• 4 green onions cut in 3
• 4 garlic cloves, crushed

PREPARATION

• Cook the pasta
• In a big pan, “sauté” the garlic in oil (High heat)
• Ad the frozen shrimps and cook them until they turn to pink (turn down the heat)
• Ad the green beans and cook until they turn dark green (not grey…) 1 or 2 minutes, then ad the Tapenade and the sour cream
• Toss a little then ad green onions and the coriander, let them warm up and serve!

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!

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