Posted on August 21, 2014 by Dan
1 bunch carrots, grated 2 tablespoons Sherry vinegar 1 tablespoon packed dark brown sugar 1 teaspoon cumin seeds, toasted 6 tablespoons extra-virgin olive oil 1/2 pound cabbage, thinly sliced (about 6 cups) 1 cup chopped parsley Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add… Read more »
Posted on August 21, 2014 by Dan
1 L (4 tasses) de chou rouge ou vert râpé 250 mL (1 tasse) de carottes râpées 1 piment vert haché finement 1 petit oignon haché finement Vinaigrette 125 mL (1/2 tasse) de mayonnaise 125 mL (1/2 tasse) de yogourt nature (les mayonnaise et yogourt peuvent être 250 mL de juste un des deux si… Read more »
Posted on August 21, 2014 by Dan
1 medium eggplant 1 small clove garlic, minced (or 1 garlic scape) olive oil freshly squeezed lemon juice salt and pepper Peel eggplant and cut into 1 inch pieces. Steam until fully cooked. Remove from heat and drain.Blend together cooked eggplant with remaining ingredients until you reach desired texture and taste. Serve cold with… Read more »
Posted on August 21, 2014 by Dan
1 lbs green beans, trimmed 1 Tbsp olive oil Coarse-grained sea salt or kosher salt Preheat the oven to 450 F. Lightly grease a large sheet pan or shallow roasting pan with oil.Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans… Read more »
Posted on August 21, 2014 by Dan
500g de bette à carde, cisellé finement 4 oeufs 50g de parmesan, râpé 1 gousse d’ail, hâchée 2 c. à soupe d’huile d’olive sel et poivre 1 croûte à tarte, achetées ou bien faites à la maison Allumer le four (425 F). Faire sauter l’ail avec les tiges de bette à carde 1 minute. Ajouter… Read more »
Posted on August 21, 2014 by Dan
1 pint cherry tomatoes 4 celery branches 1 cucumber sunflower oil balsamic or cider vinegar salt and pepper to taste Cut cherry tomatoes in half Cut celery and cucumbers in chunks Add a bit of oil and vinegar Mix everything and savor the freshness of summer! Alternatively, add lettuce or arugula leaves, a pinch… Read more »
Posted on August 21, 2014 by Dan
2 leeks, sliced into rounds 1 clove garlic, minced 1 small squash, peeled and cut into cubes 1 rutabaga, cut into cubes 1 or 2 carrots, chopped 2 medium sized potatoes, cut into cubes 1 cup mushrooms, sliced 3 Tbsp flour mixed in a jar with 1/2 cup of water 1 tsp dried savory… Read more »
Posted on August 21, 2014 by Dan
Cake: 2 cups unbleached all purpose flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp baking soda 1 tsp salt 1 1/2 cups sugar 1 cup vegetable oil 4 eggs 1 3/4 cups cooked and mashed pumpkin or winter squash Cream cheese frosting: 8 oz cream cheese, softened 1/2 cup butter, softened 1… Read more »
Posted on August 21, 2014 by Dan
1 lb brussel sprouts 4-6 Tbsp butter juice of 1/2 lemon salt and pepper Remove sprouts from branch. Trim ends and wash.Steam until barely tender.Halve each sprout lengthwise. Melt butter in a large sauté pan, toss in sprouts, and cook until heated through.Add lemon juice, salt and pepper to taste. Toss again before serving.
Posted on August 21, 2014 by Dan
1 winter squash (kabocha, hubbard, carnival, delicata, acorn or butternut) 2 cloves garlic, peeled sage (fresh or dried) olive oil water salt and pepper Preheat oven to 400 F.Cut the squash in half lengthwise.Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled and the… 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
