Posted on August 21, 2014 by Dan
INGREDIENTS 2 pounds (4 kg) potatoes, peeled and diced 8 carrots, peeled and diced 6 parsnips, peeled and diced 1 rutabaga, peeled and diced 2 tablespoons vegetable oil 2 teaspoons, ground cumin Salt and pepper to taste SAUCE 2 cups plain yogurt or non-dairy substitute 1 tablespoon Dijon mustard 2 tablespoons honey Salt to taste… Read more »
Posted on August 21, 2014 by Dan
1 cup steamed kale 1 cup plain yogourt 1 cup cooked chickpeas 1/4 cup mayonnaise 2 cloves garlic 1/2 onion, chopped 1 Tbsp lemon juice 1/2 tsp salt Purée in blender or food processor. Serve with kohlrabi sticks (or other vegetables), crackers or tortilla chips. From June 12, 2012 Newsletter Du bulletin du 12… Read more »
Posted on August 21, 2014 by Dan
2 choux-raves 4 oeufs 2 c. à soupe de câpres égouttées 2 échalotes vertes, coupés en fines rondelles 2 c. à soupe de ciboulette ciselée (facultatif) 4 c. à soupe d’huile d’olive 2 c. à soupe de vinaigre de vin sel Mettez les oeufs dans une casserole, couvrez d’eau et portez à ébullition. Laissez cuire… Read more »
Posted on August 21, 2014 by Dan
1 bunch cilantro, finely chopped juice of 1 lime ½ teaspoon salt 1 teaspoon honey 5 oz plain yogourt Combine sauce ingredients and let stand 30 minutes. Serve on grilled zucchini or on grilled lamb or chicken.
Posted on August 21, 2014 by Dan
1 lb zucchini salt and pepper 1 clove garlic 1 Tbsp fresh basil, chopped zest of 1 lemon 1 Tbsp flour 1 egg 2 Tbsp olive oil Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a… Read more »
Posted on August 21, 2014 by Dan
3 Tbsp butter 1 large bunch of kale, chopped 1 small onion, diced 3-4 medium potatoes, cut into large pieces 1 clove garlic, chopped salt and pepper cooked sausage Melt 1 tablespoons of the butter over medium heat in a large skillet. Add the onion and sauté until clear. Add garlic and kale and sauté… Read more »
Posted on August 21, 2014 by Dan
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale… Read more »
Posted on August 21, 2014 by Dan
3 cups quatered and thinly sliced cucumbers (peeled and seeded if desired) 1/2 tsp salt, or more as needed 1 cup Greek yogourt or sour cream 1 garlic clove, minced (or 1 garlic scape) freshly ground black pepper Combine the cucumbers and the salt in a colander and toss to mix. Let drain for… Read more »
Posted on August 21, 2014 by Dan
2 tasses de courgettes râpées 2 oeufs battus 1 petit oignon haché fin 1/2 tasse de farine 1/2 tasse de fromage parmesan râpé 1/2 tasse de fromage cheddar râpé 1 pincée de sel 2 c. à table d’huile Mêler tous les ingrédients, excepté l’huile. Chauffer l’huile et jeter le mélange par cuillerées à table combles… Read more »
Posted on August 21, 2014 by Dan
1 aubergine coupée en deux dans le sens de la longeur 2 gousses d’ail écrasées (ou 2 fleurs d’ail, hâchées) 2 c. à soupe de jus de citron 3 c. à soupe de tahini 1 c. à soupe d’huile d’olive 1 c. à soupe de menthe fraîche hachée finement Sel 1. Préchauffer le four à… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1025 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
