Posted on August 21, 2014 by Dan
Juice of 3 limes (about 1/4 cup) 1/4 cup extra virgin olive oil 1 teaspoon fish sauce (optional – leave out for a vegetarian or vegan dish) 2 garlic cloves, roughly chopped 1/4 cup cilantro leaves 1/2 teaspoon salt 1/2 teaspoon cayenne 1/4 teaspoon sugar Lime wedges, to serve 1 head green cabbage Grapeseed or… Read more »
Posted on August 21, 2014 by Dan
1/2 head red cabbage 1/2 head Savoy cabbage Olive oil 1 1/4 cup hazelnuts 1 lemon, juiced, about 3 tablespoons 1 teaspoon honey Flaky salt and freshly-ground black pepper 1 ounce Gruyere cheese, optional Heat the broiler (top element) of your oven.Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline,… Read more »
Posted on August 21, 2014 by Dan
2 fleurs d’ail (ou 2 gousses d’ail pelées) 1 c. à thé graines d’aneth 1 piment fort, tranché 1 lb de haricots verts ou jaunes, parés 2 tasses d’eau 2 tasses de vinaigre 1 c. à soupe de sel pour marinades 1.Dans un pot à marinades de 1,25 L (5 tasses) ou deux pots… Read more »
Posted on August 21, 2014 by Dan
Ingredients: 2 lbs fresh yellow beans 4 dried cayenne chile peppers, whole 2 teaspoons dill seed 4 garlic scapes or 4 garlic cloves, peeled 2 ½ cups water 2 ½ cups vinegar ¼ cup salt Remove stem tops from beans. Cut them if necessary so that they will fit standing upright in pint jars,… Read more »
Posted on August 21, 2014 by Dan
1 bulbe de fenouil 4 cuisses de poulet ou 8 hauts de cuisse 2 c. à soupe d’huile d’olive 2 gousses d’ail épluchées et tranchées 3 tomates pelées, épépinées et hachées (en canne ou frais) 1 c. à thé de basilic 1 feuille de laurier 1 t. de bouillon de poulet chaud sel et poivre… Read more »
Posted on August 21, 2014 by Dan
1 head leaf lettuce 3 large beets, trimmed 1 small bulb fennel, base trimmed, top cut off, and cut into matchstick strips 1 small sweet onion, thinly sliced and separated into rings 1 large hard boiled egg, peeled and chopped 1 T rice vinegar, cider vinegar or red wine vinegar 1/3 cup olive oil… Read more »
Posted on August 21, 2014 by Dan
(makes 10-12 muffins) Preheat oven to 400 degrees F. Grease muffin pan or line with cups. In a large bowl, add and combine well: 2 Eggs 2/3 cup brown sugar 1/2 cup oil 1/4 cup milk 1 tsp vanilla 1 1/2 cups grated unpeeled zucchini In a separate bowl, combine well: 1 1/2 cups all… Read more »
Posted on August 21, 2014 by Dan
1 lb egg noodles (or wheat pasta) 1 Tbsp dark sesame oil1 large head broccoli (6 cups) 1 cup carrots, julienned (or grated) 2 green onions, chopped 2 Tbsp sesame seeds, toasted Sweet Soy Dressing: 2 Tbsp rice vinegar 2 Tbsp soy sauce 2 Tbsp dark sesame oil 1 Tbsp water 1 tsp dijon… Read more »
Posted on August 21, 2014 by Dan
1 cabbage, finely chopped 2 carrots, grated 3 scallions, finely sliced 1/4 cup lime juice 1/4 cup rice vinaigre 1 Tbsp fish sauce 2 Tbsp sesame oil 2 Tbsp honey 1/4 cup peanuts, chopped cilantro and basil, finely chopped (optional) salt pepper 1. Place cabbage, scallions, carrots and herbs in a bowl. Add lime juice, rice vinegar, fish… Read more »
Posted on August 21, 2014 by Dan
1 botte de bettes à carde 1 citron 5 c à soupe d’huile d’olive 1 gousse d’ail sel, poivre Lavez les feuilles de bette, les essorer, les hacher en lanières. Chauffez 2 c à soupe d’huile dans une casserole y mettre les bettes ajoutez l’ail pressé, salez et poivrez. Laissez fondre à feu doux 5 min… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1035 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
