(simple and refined poke bowl style) Ingredients (2–3 servings) 2 tbsp. of white and black sesame seeds 1 tbsp. of ground ginger Black pepper & salt Optional: cashews, lightly crushed 300 g fresh sashimi-grade tuna, diced 2 tasses de riz jasmin ou riz à sushi, cuit et refroidi 1 large English cucumber, sliced into half-moons […]
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Ingredients 2 large skinless chicken breasts (or chicken cutlets) 1 container (227 g / 8 oz) of sliced white mushrooms 1 jar (370 ml) of Délices de la Forêt organic arrabbiata sauce 375 ml (1½ cups) of shredded Italian cheese blend 30 ml (2 tablespoons) of fresh basil 2 sliced shallots Olive oil, salt, and
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Ingredients 1/2 cup light corn syrup 1/2 cup light brown sugar 3/4 cup cashew butter 1 tsp. vanilla 1-1/2 cups organic puffed rice cereal 1 cup Mother Nature organic rolled oats 1/2 cup Mother Nature dried cranberries 1/2 cup Mother Nature organic shredded coconut 1/4 cup Mother Nature crumbled walnuts Preparation 1. In a large
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Ingredients 8 small Italian tomatoes Garlic and fine herbs cheese (Boursin type) 2 packages of 150 g each 1/2 cup (125 mL) crumbled feta cheese 3/4 cup (180 mL) chopped Lena Spiced Dried Black Olives 4 cups (1 liter) arugula 1/2 cup (125 mL) toasted pine nuts Preparation 1. Preheat oven to 350°F (180°C). 2.
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Ingredients Vegan, lactose-free, nut-free, egg-free 2 cans (400 g) Mother Nature organic jackfruit 1 can (540 mL) black beans, rinsed and drained 1 tbsp Tex-Mex seasoning 2 tbsp. lime juice 8 taco shells 1 large onion, sliced 1 tbsp. sugar 1 cup guacamole (optional) Preparation Preparation time: 15 minutes – Cooking time: 11 minutes –
Ingredients 1/4 cup Valli Balsamic Vinegar of Modena cream 2 tbsp. honey 1 tbsp. soy sauce 1 tbsp. chopped garlic 1/2 teaspoon chopped fresh rosemary Tabasco to taste 1 tbsp canola oil 4 small skinless chicken breasts Preparation 1. Preheat oven to 190°C (375°F). 2. In a saucepan, combine cream of balsamic vinegar with honey,
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Ingredients 4 naan breads 1/3 cup Valli Sundried Tomato Pesto 1 340 g container of bruschetta 2 cups diced cooked chicken 1-1/2 cups shredded mozzarella 1 tbsp of balsamic vinegar coulis Preparation 1. Preheat barbecue to medium-high (about 220°C – 425°F). 2. Brush naan breads with pesto. Top with bruschetta and chicken, then cover with
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Ingredients 1-1/2 pounds of medium-lean ground beef (675 g) 1 egg 1/2 cup plain breadcrumbs 2 tbsp Worcestershire sauce 1 tablespoon mustard powder 1 tbsp. steak spice 1 onion, chopped 2 tsp. minced garlic Salt and pepper to taste 1 container of cocktail bocconcini (200 g drained) 1 cup of Valli tomato coulis 2 tbsp
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Ingredients Hummus 2 cups edamame beans, cooked and shelled 1/4 cup fresh cilantro 2 tbsp. fresh mint 1 tsp. lemon juice 1 clove garlic 1/2 tsp. lemongrass 3 tbsp grapeseed oil 2 tbsp white miso Topping Whole wheat tortilla Cooked quinoa Grated carrot Grated beet Grated red cabbage Daikon radish, julienned Sliced tempeh, seasoned or
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Ingredients 12 radishes, halved 1 cup canned chickpeas, rinsed and drained 1/2 cup halloum cheese, cut into 1 cm cubes 1 tbsp olive oil (a little more for cooking the radishes and chickpeas) 1 cup cooked Jerusalem cuscus 2 tbsp of chopped red onion 1/2 teaspoon chopped fresh thyme 1/4 cup chopped parsley 2 nectarines,
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