Posted on July 27, 2015 by renee@fermetournesol.qc.ca
1 medium-large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper-thin 2/3 cup / .5oz/ 15g loosely chopped fresh dill 1/3 cup / 80ml fresh lemon juice, plus more if needed 1/3 cup / 80ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5… Read more »
Posted on July 8, 2015 by renee@fermetournesol.qc.ca
250 ml olive or sunflower oil 1 lemon pressed into juice (about 50 ml) 1 bunch arugula 1 bunch garlic scapes (~10 stems) 30 g grated parmesan cheese (or romano) 1⁄2 tsp salt Chop up the garlic scapes and arugula in small pieces and put aside separately. Put the oil and the garlic scapes in… Read more »
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
1 fennel bulb, washed, trimmed and thinly sliced 2 oranges, peeled, cut in 1/4″ rounds, then half moons small bunch of arugula Vinaigrette: olive oil red wine vinegar dijon mustard 1 clove garlic, minced salt Toss and serve As an alternative, substitute mixed lettuces for the arugula.
Posted on August 21, 2014 by Dan
Ingrédients Pour la salade ▪ 1/3 tasse de noix de Grenobles, grillées au four pendant 30 min, à 275°F ▪ 4 grosses betteraves, coupées en 8 morceaux et cuites au four environ 45 minutes à 375°F ▪ 4 tasses de roquette ▪ 200 g de fromage de chèvre Pour la vinaigrette: ▪ 1/3 huile de… 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
