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!

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!

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

INGREDIENTS

• 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
• 3 tablespoons (45ml) of balsamic vinegar
• 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
• 3 tablespoons (45ml) of maple sirup
• A handfull of fresly chopped chives

PREPARATION

• Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
• Marinate the fish for 1/2 hour or more
• Cook on very low heat for about 15 minutes
• Add the chives and serve

INGREDIENTS for 1 chicken breast

• 1 chicken breast
• 5 tbsp (75ml) of Le Grand’s Tzatziki Sauce
• 2 tbsp (30ml) of fresh chives, chopped
• 2 tablespoon (30ml) of lemon juice
• Sea salt to taste

PREPARATION

• Grill the chicken breast your favorite way, adding a pinch of sea salt and the lemon towards the end
• Onced cooked, cut it lengthwise to “sandwich” the Tzatziki inside and on top
• Add the chives and serve!

First recipe with our brand new Tzatziki! Really everything from vegetables to meat and salads benefits from this summery version of Tzatziki. Of course this recipe is simple and tasty, time is of the essence, but taste is THE essence… of a good meal!

INGREDIENTS for 1 chicken thigh

• 1 chicken thigh
• 2 tablespoons of Le Grand’s Tzatziki

PREPARATION

• Gently pull the skin from the meat and fill with Tzatziki as much as you can
• Cook on the BBQ or in the oven for about an hour @ 375F    ”et voilà!”

He took the time, nevertheless, on saturday the 8th of may in “Le Journal de Montréal” to analyse and rank 6 pestos made in Quebec. His criteria was highs, but he was not out to “destroy” anyone. A few competitors lost a couple feathers though.

Le Grand’s Garden pesto ranked first with 17 points on 20. The lowest was 3 on 20. You think it made our day? You bet it did! He was judging taste, color, texture and freshness. In all fairness most pestos did ok, and that’s good for the industry. Pestso is growing in sales and usage and overall quality is improving.

We won’t sit on our laurels, you dont do that to such a fine herb, but what great motivation for us to be ranked by such a fine palate…

We have worked hard to bring you a light and yet tasty version of this summery Meditarenean sauce.

We have privileged real fresh herbs, such as dill and mint. The garlic takes a back seat so you can enjoy our Tzatziki and have a social life…  We also use premium Greek style yogourt  and no sour cream. No sugar, no oil and no gum of any kind are to be found in our Ttzatziki. In one word it’s natural.

Fresh like a summer breeze our Tzatziki brings the Mediterranean touch for your eveyday “cuisine”.

Right now you can find our Tzatziki in independant stores of the greater Montreal region and in Quebec’s IGA starting the 17th of May.

Email us your  impressions and recipes and we will send you a coupon for a free Le Grand’s product.

• 1 pork filet, about 8 onces (400g)
• 1 apple, minced
• 1 or 2 cups of prunes, cut in half and soaked in hot water for 15 minutes (at least double the volume of the prunes, you will need it to “steam” this recipe)
• 5 garlic cloves, crushed
• 8 onces (200ml) of 35% cream
• 2 tablespoons (30ml) of Dijon’s mustard
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade or Mild Tapenade or Sundried Tomato Pesto

PREPARATION

• Soak the prunes for about 15 minutes in hot water
• Cook the pork to about 80% in the oven or BBQ
• In the meanwhile sauté the apples in oil and butter for 5 minutes at high then lower the heat a bit
• Add the garlic and brown lightly
• Add half of the prune juice
• Simmer for 5 to 10 minutes
• Once the pork filet is cooked cut in very thin slices
• Add the pork, mustard, Tapenade and stir gently
• Add the rest of the prune water, bring to a boil, lower the heat and simmer for 2 to 5 minutes