Posted on August 21, 2014 by Dan
1 bunch arugula or mustard greens 2 carrots 1 bunch radishes 4 whole green onions Vinaigrette 5 Tbsp peanut oil 1 Tbsp sesame oil 4 tsp soy sauce 4 tsp rice wine vinegar 6 tsp lemon juice 1 1/2 tsp sweet-hot mustard (or dijon) Wash and dry the greens. Peel and grate the carrots. Wash… Read more »
Posted on August 21, 2014 by Dan
Salt and freshly ground black pepper 3/4 pound whole-wheat dried spaghettini 3/4 pound zucchini 1/4 cup olive oil 2 tablespoons minced garlic 1/2 teaspoon red pepper flakes 3 tablespoons coarsely chopped fresh basil leaves 1/2 cup grated Parmesan, plus a small piece Bring a large pot of water to a boil and add salt. Add the… Read more »
Posted on August 21, 2014 by Dan
Makes 1 1/3 cups For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs… Read more »
Posted on August 21, 2014 by Dan
2 lbs bette à carde ou feuilles de betteraves, lavées, parées, blanchies, rincées, essorées et hachées ½ t. de beurre 3 c. à soupe d’huile 1 gousse d’ail pilée 1lb de champignons lavés et émincés 1 t. de fromage Ricotta ou autre 2 c. à coupe de parmesan 3 jaunes d’œufs 1 t. de… Read more »
Posted on August 21, 2014 by Dan
1 cuillère à soupe d’huile végétale 15 g de beurre 1 poireau haché 1 gousse d’ail hachée 300 g de pommes de terre, épluchées et coupées en dés 200 g de topinambours lavés et coupés en morceaux 1 litre de bouillon de légumes ou de volaille Sel et poivre du moulin Un peu de noix… Read more »
Posted on August 21, 2014 by Dan
1 bunch bok choy 2 slices ginger 2 tablespoons soy sauce 1 teaspoon sugar, or to taste 1/4 teaspoon salt, or to taste 1/4 cup water A few drops sesame oil 1 1/2 tablespoons vegetable oil for stir-frying Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and… Read more »
Posted on August 21, 2014 by Dan
1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice… Read more »
Posted on August 21, 2014 by Dan
12 chard leaves 1 cup onions, finely chopped 3 Tbsp butter 1 Tbsp sugar 1 Tbsp salt 1 Tbsp pepper 1.5 cups rice 0.5 cups chopped fresh herbs (such as dill and parsley) lemon juice 1.5-2 cups chicken broth olive oil In a bowl, put large, perfect chard leaves from which you have trimmed… Read more »
Posted on August 21, 2014 by Dan
▪ 1 botte de kale lavée et grossièrement tranchée ▪ 1 petit oignon hâché ▪ 1/2 à 1 tasse de lait de coco, au goût ▪ 1/2 tasse d’arachides (de préférence non-salées: ça ferait beaucoup de sel!) ▪ Un curry (cari) commercial, au goût ▪ Un corps gras: huile d’olive, de canola, beurre, etc. (les… Read more »
Posted on August 21, 2014 by Dan
2 Tbsp olive or sunflower oil 1 onion, diced 1 1/2 lbs jerusalem artichokes, scrubbed and sliced 1/4 inch thick (about 5 cups) juice of 1/2 lemon salt and pepper Heat the oil in a large skillet over medium-high heat. Add the onion and the jerusalem artichokes and sauté until the jerusalem artichokes are… 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
