Our Rosée Sauces are delicious with pasta, but also with grilled meats and fish; thanks to their fabulous flavor.

The Rosée Sauces: 3 different versions, but all of them great on pasta, meat, tofu and quinoa just to name just a few…

Classic Rosée Sauce

The Classic Rosée Sauce: Light, yet rich in fragrance and taste!

Rustic Rosée Sauce

The Rustic Rosée Sauce: Tasty ! With chunky pieces of roasted red peppers, caramelized onions and sun-dried tomatoes. A Rosée Sauce that “think’s outside the plate” .

Spicy Rosée Sauce

The Spicy Rosée Sauce: Has that extra kick you didn’t think a Rosée Sauce could have!

Available everywhere in Quebec!

Naturally… Le Grand!

INGREDIENTS for 1 Roulade or roll (calculate 1 roulade per person)

• 1 turkey cutlet (about 5 to 7 ounces)
• 2 tablespoons (30g) of Le Grand 4 Nuts& Cheese Pesto or Garden Pesto
• 1/3 tomato, cubed
• 1 green onion, finely chopped
• 1 slice of Havarti cheese
• 1 tablespoon (15g) of dried cranberries
• 2 tablespoon (30g) of sesame seeds

PREPARATION

• Place the cutlets in a lèchefrite (dripping-pan)
• Spread the cutlets with the pesto and add the tomatoes, the green onions, the cheese and the cranberries
• Roll it carefully and secure it with 1 or 2 toothpicks ad the sesame seeds
• Place in the oven @ 375 for 20 minutes, be sure to not overcook it, that’s the only danger here…

Nothing could be more simple then this turkey soup. You can make it with left-over turkey, you see me coming? Right behind Santa, when everyone is gone and it’s you and a mountain of leftover turkey. This will give you a fantastic soup and time to play with your brand new toys…

INGREDIENTS for 4 to 6

• 2 pounds of turkey, fresh or cooked
• 2 litres of water (about 1/2 gallon)
• 2 large carrots, cubed
• 1 sweet potato, cubed
• 1 onion, minced
• 1 leek, minced
• 2 green onions, minced
• 7 tablespoons of Le Grand’s Sundried Tomato Pesto
• 1 sprig of fresh rosemary, if you can…
• 1 fresh thyme, same here…

PREPARATION

• In a cast iron pan (Creuset type) sauté the onion and leek
• Add the turkey and brown on all sides
• Add the carrots and sweet potatoes and sauté them
• Add the pesto, the herbs and the water
• Cook from 3 to 4 hours at low heat, stir from time to time…When it’s almost ready add the green onions!

This is my first recipe with our new Pesto with a kick! You can use it on anything from crackers to fine cuisine or you can go vegan with it because it IS a vegan sauce! But gourmets, raw-fooders or vegans; are we not one happy family? Food lovers that is!

INGREDIENTS for 4

• Pasta of your choice, for 4
• 2 to 3 duck legs confit (wich means already cooked), but chicken will do!
• 1 cup of 35% cream, but 10% will do!
• 4 tablespoons of Le Grand’s Pesto with a kick!
• A handfull of green beans, cut in 3
• 2 green onions minced

PREPARATION

• In a little water warm-up the duck for a few minutes and remove the bones(if you use chicken cook it and remove the bones)
• Put the duck back in the pan, add the beans, if necessary add a bit of water and cook at low heat for 5 minutes
• Add the cream the pesto, the green onions and let it warm up at low heat while stirring lightly, Et Voilà!

We had a little beef for dinner… Tatiana thought that the burger needed a little cheese to really “get there”. I disagreed.

So here you are with a BIG decision to make. No matter what you decide you have a pretty good thing right here.

INGREDIENTS for 1 patty

• Beef patty or tofu (let’s not forget our vegan friends!) of your choice. I have a preference for a mix of bison and veal
• A slice of your favorite cheese, or not…
• 5 tbsp of Le Grand’s Roasted Red Pepper Pesto
• 1 minced green onions

PREPARATION

• Mix  3 tbsp of Pesto and some green onion into the meat
• Cook to your liking. I cook at high and add a little water to cool down the cooking of the meat (it steams it a bit)
• When you’re almost done add the cheese, the remaining pesto and green onions and let the flavors mix

I had the opportunity to meet Véronique at the last Expo Manger Santé, in Montreal. She was telling me about different recipes she was doing with our products. Amongst them, one stood out because of its basic simplicity. Few ingredients, lots of taste, little time, easy to make… That’s along my alley.

Thank you Véronique!

INGREDIENTS

• One trout fillet (about 1lb)
• One tomato divided in 8 quarters
• 4 tablespoons of Le Grand’s 4 Nuts & Cheese Pesto
• One tablespoon of Balsamic vinegar
• 2 minced green onions
• A little butter

PREPARATION

• In a pan melt the butter and quickly sauté the green onions
• Place the trout (skin side) on the onions and pour the vinegar on the fish
• Cover and cook at low heat for about 7 to 10 minutes
• During that time mix the pesto and tomato in a bowl
• When the trout is almost ready spread the pesto and tomato mix
• Wait a little bit for the flavors to mix and serve!

Berlin is the “cool capital” of Europe, combining history, beauty, reasonable prices and lots of young people. We decided to visit Berlin to get a “feel” for how people lived and eat.

First of all the quality of food is superior, organic or not. Speaking of organic, there is a chain of small supermarkets, called BIO, that sells only organic food at very competitives prices. That in itself was a shock for us.

As for the food trends it’s hard to make generalizations, but the way people eat in general is more traditional. The quality is impeccable, anyway for what we experienced, and the focus revolves around meat. Though a lot of young germans are very conscious of what they eat and the environmental foot print in food and agriculture is a big concern.

So unlike in North America the latest fad in food trends is not a big subject of interest.

They start their day with a good breakfast that typically involves; muesli, cold cuts, dark sourdough bread, yogurt and fruit.

For the rest of the day bear in mind that we visited Berlin on cold winter days, so we were quite happy with the comforting german cuisine, not exotic or too creative, but based on tradition and continuity. If it ain’t broke why fix it…

Every year in february is the largest trade fair of organic producers and transformers, BIOFACH; we had to check it out!

Being a certified organic transformer we were curious to see and taste the latest trends in Europe.

Millet milk, sophisticated vegetarian cold cuts, organic-free-range-grass-fed-meat, name it it was all there and all organic… It’s impossible to describe the thousands of products we have seen, but one thing is for sure BIOFACH is there to stay, prosper and grow as more and more europeans embrace this increasingly affordable option.

Next; Berlin New-York of Europe!

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

INGREDIENTS

• 2 racks spare ribs (10-12 bones each)
• 4 tbs (60 ml)  Le Grand’s Sun Dried Tomato Pesto
• 4 tbs (60 ml)  maple syrup
• 2 tbs (30 ml)  Dijon mustard
• 1 tbs (15 ml)  Tamari or soy sauce
• 1 tsp (5 ml)  fresh ginger, peeled and crushed
• 1 green onion, finely chopped just to garnish and tempt a vegetarian…

PREPARATION

• Simmer the ribs for 30 mins with a little dried thyme (optional)
• Remove excess water
• Mix Pesto, mustard and  maple syrup in a bowl
• Spread on top and bottom of the meat
• Cook @ 350ºF  for 15 min.*
• Broil for 5 min., look for a golden color –not brown!