After the euphoria and the excess of the Super Bowl,”Life” continues…  For those of you who anticipate with joy the firsts buds of spring, I have a delicious vibrant  and green powerhouse entrée disguised as an innocent salad; It goes like this…

INGREDIENTS

• 3 cups of arugula
• 4 leaves of romaine, chopped
• A handfull of green beans, diced
• 1 red pepper, diced
• 3 scoops of Mozzarella di Buffala or the equivalent in bocconcini cheese
• 3 tablespoons of Le Grand’s Garden or 4 Nuts and Cheese Pesto
• 3 green onions, chopped
• Olive oil to taste
• Lemon juice to taste
• Salt & pepper

PREPARATION

• Toss all the ingredients (except the cheese) together, season to taste
• On a plate, place the Mozzarella on the side and top with  Pesto
• Arrange salad in the middle

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

These little “hors d’oeuvres” will make a big impression on your guest’s palates. They are creamy yet light and crunchy and so easy to make…

INGREDIENTS for 1 cracker

1 cracker

Enough mascarpone to cover

Enough Le Grand Red Pepper Pesto to create a “little” mountain in the middle

PREPARATION

You gotta be kidding…

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!

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.

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 

You have a delicious but rich menu and are looking for something fresh to accompany it? This is it. Endive’s fresh and cripy texture are “awakened” in this great little salad…

INGREDIENTS serves 4

• 8 endives (minced)
• 225 g (1/4lb) of minced and steamed white mushrooms
• 8 dried apricots, minced (soak overnight or soak in very wharm water for 20 mins)
• 10 kalamata olives pitted and minced

VINAIGRETTE

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 3 tbsp (45ml) of olive oil
• 1 tbsp (15ml) of balsamic vinager
• salt to taste

PREPARATION

• For the salad mix up all the ingredients together and top with vinaigrette
• For the vinaigrette, mix all ingedients well