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!

This is just before I folded the crêpe, click! Fold & Flip! Now… wash the floor…
I have a sweet tooth that caused me to gain at least 10 pounds over the past few years.  The only way for me to cut sweets was to replace them with something better. Good bye chocolate bunny! I will  see you again when I’m 20, untill then, hello savory crêpes!

PS I still enjoy our sunday brunch’s maple, strawberry, and whipped cream, but sunday ONLY comes once a week, and I lost that 10 ponds spare (flat) tire…

INGREDIENTS for the crêpe batter, serves 4

You can use your own crêpe recipe or use this one, it’s a little more “hardy” then the tipycal batter, but is well suited for the savory crêpe

• 1 cup of bucweat flour
• 1 cup of kamut flour
• 3 eggs
• 3 cups of soy milk or milk or even water, you may  add more liquid to adjust the liquid to the consistency  as desired

PREPARATION for the batter

• Using a mixer, blend all the ingredients together until you get a smotth texture

INGREDIENTS for the filling (for 1 crêpe)

• 2  fried eggs, sunny side up
• 6 tablespoons of shredded mozzarela
• 3 tablespoons of Le Grand’s 4 Nuts & Cheese Pesto
• 4 cherry tomatoes, cut in 4
• 2 tablespoons of freshly chopped chives
• 3 pieces of soft goat cheese (optional but festive!)

PREPARATION

• Fry your 2 eggs, make sure not to poke them, put aside
• Heat up a little oil in a non stick pan and pour the batter in once the oil is hot, just before the oil begins to smoke, cook for a minute or 2 then flipp your crêpe
• Spread the pesto all over the crêpe  then add the cheese on one side and the tomatoes on the other, sprinkle the chives all over
• Add the eggs and fold, heat up at low heat
• When the cheese is melting remove from pan, wait a minute and serve!

Guacamole is a delicious dipp, but with the Spicy Tapenade contribution kick, flavor and body are now in the mix, for a different and exciting guacamole!

It's time for all the intellectuals of the nation to come together in a massive celebration! For the occasion I have prepared this delicious Pesto dip, just to get the ball rolling…

INGREDIENTS

• 7 oz sour cream or plain yogourt
• 4 tablespoon Le Grand’s Garden or 4 Nuts & Cheese Pesto
• 3 tablespoon fresh & minced cilantro
• 2 tablespoon of spanish onion
• 2 tablespoon of fresly squeezed lime juice

 PREPARATION

• Mix all of the ingredients gently and regfrigerate until serving.

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!

• 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

• 1 pannini bread
• 3 slices of smoked salmon
• 6 small bocconcinis, sliced
• 1/4 of red pepper, diced
• 3 slices of cheddar cheese
• 1 leaf of romaine lettuce or other
• 1 tbsp (15ml) of minced fresh mint (optional)

THE SAUCE

• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of olive oil
• A few drops of Tabasco sauce

PREPARATION

• In a bowl mix the Orange Sauce, the oil, and the Tabasco
• Cut the pannini lenghtwise, spread the sauce on both sides
• Add the salmon, red pepper, bocconcini, and the cheddar
• Cook in the pannini machine from 5 to 8 minutes or untill the cheese melts
• Let it cool down just a bit and add the lettuce leaf

INGREDIENTS for 1 pannini

• 1 pannini bread
• 100g of cooked turkey or other cold cuts
• 1/4 of red pepper, minced
• 1 green onion, minced
• About 5 to 10 olives, sliced
• 1 romaine leaf

THE SAUCE

• 3 tbsp (45ml) of Le Grand’s Lemon Confit Sauce
• 2 tbsp (30ml) of mayonnaise
• A few drops of Tabasco sauce

PREPARATION

• Put aside 1 tbsp (15ml) of Lemon confit to spread on the pannini
• Mix all the ingredients of the sauce together in a large bowl
• Add the turkey, red peppers and green onions to the sauce and mix well
• Garnish the pannini
• Cook about 5 to 8 minutes in a pannini machine or in the oven
• Let it cool just a bit, then add the lettuce

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