You've been sitting there for hours glued to your screen and you've lost track of time, but your stomach did not and now, BIG PANIC you're hungry, but don't want to take too long to eat because your work is fascinating! Maybe it is as boring as income tax… You still need to recharge your batteries in 20 minutes though…
Been there and this is what I did! A tasty pizza loaded with lots of vegetables just nicely warmed but still vibrant and fresh!
Don't worry, after this little délice, you will be nourrished, but your brain will be sharp and your body quiet!
INGREDIENTS
- 1 naan bread or pizza bread
- 1/3 of minced red pepper
- 1/4 of avocado sliced
- 1/2 endive minced
- 1 cup of baby spinach
- 2 slices of mozzarela or other cheese
- 1 green onion, minced
- 2 tbsp (30ml) of Le Grand's 4 Nuts and cheese Pesto or Garden Pesto
- Pepper to taste
PREPARATION
- Spread the naan bread or other support with pesto
- Follow with the avocado and the rest of the ingredients and top with cheese
- Grill for about 7 minutes or untill the cheese looks like a sunset…
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
Turkey leftovers are delicious any old way, but in this Pizza with our sundried tomato pesto it becomes a must for the holiday season!
INGREDIENTS
- 1 pizza crust
- 5 oz (140g) of Le Grand's Sundried tomato Pesto or Tapenade
- 7 oz (200g) of cooked turkey
- 1 large tomato, diced without the juice
- 1/2 red onion, minced
- Soft goat cheese to cover loosly
- 1 cup (250g )of shredded swiss cheese to sprinkle
- 1 green onion, minced
INSTRUCTIONS
- Preheat oven to 400F
- Spread Pesto on pizza crust
- Add turkey, tomato, onion, both cheeses and green onion
- Bake for about 20 mins and broil just a little
- Let it cool a bit and serve!
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
