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 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
Two bunches beets (about 4 lbs) ¾ cup extra-virgin olive oil, divided ½ tsp kosher salt Six tablespoons of balsamic vinegar Two tablespoons local honey ½ small onion, thinly sliced 4 oz feta cheese, crumbled ½ cup packed arugula leaves or mesclun salad ¼ cup toasted pumpkin seeds Salt and freshly cracked black pepper… Read more »
Posted on August 21, 2014 by Dan
2 kg (4 lb) whole beets, scrubbed (leave root and bit of stem on to help prevent “bleeding”) 500 ml (2 cups) white vinegar 500 ml (2 cups) sugar 15 ml (1 Tbsp) mustard seeds (optional) 5 ml (1 tsp) salt In a large pot, boil beets, covered just until tender, about 1 hour. Drain… Read more »
Posted on August 21, 2014 by Dan
1 1/2 cups thinly sliced potato 1 cup thinly sliced beets 4 cups water 1 to 2 Tbsp butter 1 1/2 cups chopped onion 1 tsp caraway seeds 1 1/2 tsp salt (or more, to taste) 1 stalk celery, chopped (or 1/2 cup celeriac, chopped) 1 medium sized carrot, sliced 3 to 4 cups shredded… Read more »
Posted on August 21, 2014 by Dan
1 bunch arugula (and/or mixed salad greens) 2 pounds beets (red & golden) 1/2 cup shelled walnuts 2 blood oranges (or regular oranges) 2 Tbsp red wine vinegar 2 Tbsp orange juice zest of half an orange 1/4 cup olive oil S& P to taste Preheat oven to 400 F. Trim, wash and roast… Read more »
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 »
Posted on August 21, 2014 by Dan
1. Preheat the oven to 375F. You will need a 8×8” pyrex pan. 2. If you have a double boiler, use it to melt 4 oz of unsweetened chocolate and 1/4 cup of sunflower oil. (if you don’t have a double-boiler, use another combination of pots and pans you have) 3. Combine 3 eggs and… Read more »
Posted on August 21, 2014 by Dan
Serves 6 INGREDIENTS 2 cups warm boiled potatoes, peeled and diced 2 cups diced cooked beets 1 clove garlic, minced Vinaigrette: 2 Tbsp red wine vinegar 6 Tbsp olive oil 1 tsp dijon mustard 1/8 tsp salt 1 1/2 – 2 cups mayonaise salt and pepper 1 tsp thyme, marjoram or parsley Garnish: boiled eggs… Read more »
Posted on August 21, 2014 by Dan
1 1/2 tasses de sucre 2 tasses farine 1/2 c. à thé de poudre à pâte 1 c. à thé de soda à pâte 2 oz de chocolat mi-sucré ou amer 4 oeufs 1/4 tasse d’huile 3 tasses de betteraves râpées Mélanger les ingrédients secs.Faire fondre le chocolat lentement dans un chaudron ou au bain-marie.Mélanger… 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
