Imagine a buckwheat crêpe; The texture is “country” or if you want, a bit coarse, but the melting cheese is steaming the spinach and the “sweetness” of the roasted red peppers unite this trio with perfect harmony…

INGREDIENTS for 1 or 2

• Batter for crêpe
• 1 cup of buckwheat flour
• Enough milk or water to make a fluid and “pourable” paste
• 1 egg

TOPPING

• 1 cup of raw spinach
• 1 cup of cheddar or mozzarella (shredded)
• 3 tablespoon (45ml) of Le Grand’s Roasted Red Pepper Pesto
• 3 green onions (diced)

PREPARATION

• Whip the ingredients of the batter until smooth
• Heat up a little oil in a pan and sauté the green onions for a minute
• Pour the batter right over the green onions and spread evenly by rotating your pan from right to left ( Big effect! )
• Lower the heat and cook for a minute and add the cheese, spinach and pesto
• After a minute or 2 when the cheese has melted a bit and the spinach is wilted fold the crêpe and flip
• Remove from the pan and separate gently, flip  and let the crêpe sit in the pan for a minute to allow flavors to blend and serve!

This vinaigrette is different from the other ones, yet not at all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!

INGREDIENTS vinaigrette for 4

• 5 tablespoons (75 ml) of olive oil
• 4 tablespoons (60ml) of Le Grand’s Roasted Red Peppers
• 2 tablespoons (30ml) of apple cider vinegar
• 1 tablespoon (15ml) of  dijon mustard
• 1 tablespoon (15ml) of maple syrup
• 1 garlic clove (crushed)

PREPARATION

• Whisk all the ingredients together

SALAD

INGREDIENTS

• 1 salad mix bag or 1 romaine head washed and cut
• 2 ripes tomatoes
• 8 slices of feta

PREPARATION

• Mix the lettuce and tomatoes and add the feta

This little omelette has a taste that will make you happy. Sounds corny? It does, you see, our vocabulary (mine really…) is limited when it comes to food. But in a nutshell; the red pepper seems almost sweet when rubbing shoulders with the very “mineral” spinach, but the two are reconciled with an aged and creamy cheddar, and the green onion incrusted in the buckwheat is the last, but not the least thing you will remember.

Et voilà l’omelette!

INGREDIENTS for one or two

• 2 or 3 eggs
• 1 cup of loosely chopped spinach
• 4 tablespoons (45g) of cheddar cheese
• 4 tablespoons of Le Grand’s Red Pepper Pesto
• A drop of 35% cream (optional)
• Salt & pepper to taste

PREPARATION

• Heat up a little oil in a pan
• Sauté the green onions for 1 minute
• During that time whisk the eggs and cream
• Pour the mix on the green onions
• Wait  for about 30 seconds and add the cheese and Pesto
• Add the salt and peeper if needed
• When the cheese starts to melt close the omelette
• Wait a little bit to further melt the cheese, flip and serve

Here’s a simple, yet tasty and original dip. The yogurt carries the flavors of the  fresh thyme and savory particularly well, leaving a feeling of spring in the mouth! Nothing less…

INGREDIENTS

• 1 lb (500ml) of yogurt
• 3 ounces (80 g) of Le Grand’s Red Pepper Pesto
• 1 bunch of chive finely chopped

PREPARATION

• Mix all ingredients by hand and add a spoonful of pesto to decorate the middle

Do you get the blues when fall comes around, when the light changes and the north winds blows the last sunny days in the yonder. I do. This “not too spicy “omelette however, is a modest contribution to ease the transition between seasons. To boost the effect, serve with a glass (or two) of good cab.

INGREDIENTS

• 3 eggs
• 100g (3,5 ounces) of mozzarella or cheddar cheese
• 75g (4 tablespoons) of Spicy or Mild Tapenade or Le Grand’s Sundried Tomatoes
• 2 green onions, minced
• 1/3 of zucchini, shredded

PREPARATION

• Sauté the onion and zucchini in a little oil (a minute or 2 @ high heat)
• During that time whisk the eggs and Tapenade and pour over your “sauté”
• As soon as it gets a little firm, add the cheese
• Fold the omelette when the cheese starts to melt
• Flip and serve!

Creamy, easy and tasty. Yes it is poetry! Not poultry…

INGREDIENTS, for 4

• 1 Romaine  lettuce head, washed and cut in bite sizes
• 2 cups (500g) of  croutons
• 7 tablespoons ( 105 ml ) of  Tzatziki
• 10 anchovies, sliced  (optional)
• 3 tablespoons (45 g) of chopped chives (optional)
• 3 tablespoons (45 ml)  of olive oil

PREPARATION

• Mix the croutons and the romaine in a salad bowl
• In a small bowl, mix the Tzatziki, olive oil, anchovies and chives
• Toss this mixture into the salad

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.