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
- 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!
- 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
- 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…
- 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
- 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