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

Christmas is almost here. Menus are beeing planned, turkeys are bought and we are ready to celebrate in a grand way… Let's not forget our precious salad, this version is far too exquisite to play second fiddle to some ham…

INGREDIENTS

• 7 oz (200g) of arugula
• 1 orange cut in bite size pieces
• 2 oz (56g) of soft goat cheese cut in bite size pieces
• 2 oz (56g)  of crushed pistachios
• 2 oz (56g) of dried cranberries
•  
• VINAIGRETTE
•  
• 5 tbsp (75ml) of olive oil
• 3 tbsp (45ml) Le Grand's Garden or 4 Nuts & Cheese Pesto
• 1 tbsp (15ml) of balsamic vinegar

PREPARATION

• Lay the arugula in a bowl
• Add the orange, goat cheese, pistachios and cranberries
• In a small bowl combine the ingredients of the vinaigrette and mix well
• Add to salad and toss 

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

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

INGREDIENTS serves 4

• 1/2 celeri stalk, minced
• 1/2 radiccio, minced
• A handful of gratted mozzarela
• 1/4 cup walnuts
• A few mint leaves minced

VINAIGRETTE

• About 4 on (100ml) of good olive oil
• 3 tbsp (45ml) of Le Grand’s Garden Pesto
• The juice of a lemon
• Sea salt & pepper to taste

PREPARATION

• Mix the ingredients of the vinaigrette and top this delicious and simple salad

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

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!

INGREDIENTS serves 4

• 200g (7oz) fusilli pasta, cooked
• 10 cherry tomatoes
• 5 tablespoons (75ml) plain yogurt
• 3 tablespoons (45ml) Le Grand’s 4 nuts and Cheese Pesto or Le Grand’s Garden Pesto
• 1 bunch chives or 2 scallions, minced
• 12 pitted and halved kalamata olives
• 2 teaspoons (10ml) capers
• Romano or Parmesan cheese, freshly grated, to sprinkle on top
• Salt and pepper

PREPARATION

• Combine the Pesto, yogurt, capers, olives and chives in a bowl.
• Delicately add this to the cherry tomatoes and drained pasta.
• Season with salt, pepper to taste, and top with cheese (optional)

YES! It is spring, a beautiful day, yet the night will be cool, a little too cool… So here is a salad with some protein, not too much, just enough to feel replenished after that exhausting spinning class…
SERVES 4

• 10 cherry tomatoes
• 6 small new potatoes, cooked and quartered
• 1 red pepper, finely chopped
• 1 yellow or orange pepper, finely chopped
• 1/2 spanish onion, finely chopped
• 5 hard-boiled eggs
• 1 english cucumber, chopped
• 2 cups spinach (baby maybe…)
• A few chopped olives,
• Feta cheese, crumbled

VINAIGRETTE

• 3 tablespoons (45ml) Le Grand’s Pink Peppercorn Aromatic Sauce or Le Grand’s Garden Pesto
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) tamari sauce
• 2 tablespoons (30 ml) wine vinegar
• A little water to make the sauce creamy if you use the Pink peppercorn Aromatic Sauce because it is quite thick!
• Salt & pepper to taste

PREPARATION

• Make the vinaigrette by whisking together all the ingredients
• Combine all the other ingredients in a bowl
• Add the vinaigrette, toss gently and sprinkle with Feta cheese…

It’s always spring with this kind of salad, but in Quebec it’s wise to add a little protein… just in case its snows!

INGREDIENTS

• 1 container of cherry tomatoes cut in 2 or 4 (how sharp is your knife?)
• 5 to 10 bocconcini pearls
• 5 slices Prosciutto ham, cut in bite sizes or the equivalent in bacon

• 2 cups arugula
• 3 tbsp (45ml) Le Grand’s Garden Pesto or 4  nuts and cheese  Pesto
• 4 tbsp (60 ml) olive oil
• 3 green onions, finely chopped

PREPARATION

• In a bowl mix the pesto, the oil and the green onions
• Add the rest of the ingredients in a salad bowl and top with the sauce
• Mix very delicately and let the flavours mingle a few minutes before serving