Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.
You can also serve this pesto in tacos, on nachos, in sandwiches, with fish, etc.
Source: Recipe by Nick Hodge, chef and co-owner of Icehouse Restaurant and Sugaree Farm.
Published on lapresse.ca on September 7, 2017.
Donne 2 portions
Preparation: 1 hour
Place each quarter of Boston lettuce on a plate, then pour the dressing, add the seasoned endive leaves, radicchio, pearl onions and pecans. Serve.
Source: recipe by Jean-François Perron, chef at Oregon Restaurant.
Published on lapresse.ca on March 2, 2017.
Recipe for 4 people
Preparation time: 10 minutes
Cooking time: 25 minutes
A good trick is to freeze them before departure, so they will be perfect after a day or two outside.
Published in La Presse on May 31, 2017.
Banal, the banana? It costs almost nothing and is consumed every day all over the planet. However, it is when we cook it in the simplest way in the world that it has its most beautiful surprises in store for us.
Indeed, whether we puree it, freeze it or eat it as is, the banana helps to make our meals healthier. Moreover, it achieves this feat without taking anything away from the richness of our breakfasts, desserts and snacks.
“The banana is probably one of the most versatile fruits,” says nutrition doctor Hubert Cormier. You can eat it raw, but also use it in the preparation of a multitude of recipes: the classic banana bread, the nice cream (frozen dessert made from frozen bananas), the banana split, or even to make a base for preparing pancakes, “he lists.
Source: recipe by Maude Bergeron, from the Cuisine estudiantine blog.
Published on lapresse.ca on February 9, 2017.
“The apple goes well with these slightly tart tropical flavors. It’s better to mix the passion fruit with the juice than to put it through a blender,” recommends author and nutritionist Natalie Savona.
Source: Recipe taken from The Book of Juices.
Published in La Presse on May 1, 2013.
