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.
For 4 people
For the photo, this soup was served with marinated rhubarb, fresh cream, fried rhubarb strings, fresh radish and sorrel.
Source: Recipe by Marysol Foucault.
Published on lapresse.ca on June 29, 2017.
For 8 people
Source: recipe by Joanne Vigneau, chef and owner of La table des Roy restaurant and Gourmande de nature boutique, in the Magdalen Islands.
Published on lapresse.ca on May 16, 2018.
For 4 people
Some of the ingredients in this dish can be made ahead, such as the aioli, potatoes and asparagus.
The trade in wild leek, a vulnerable species, is prohibited in Quebec, but a modest personal harvest (up to 50 plants) is nevertheless permitted, except in protected territories. It is also recommended to pick only one leaf per plant to protect the species. In this recipe, you can replace wild garlic with garlic chives or green onions.
Source: Recipe by Marysol Foucault.
Published on lapresse.ca on June 20, 2017.
This healthy snack is perfect to satisfy a chocolate dessert craving, while having a good protein content. You can serve the pudding with fruit, nuts or white or dark chocolate shavings. For people who are not used to silken tofu (also called soft tofu): it can be found in all supermarkets.
For 6 servings
Source: recipe by Sophie Ducharme.
Published in La Presse on March 2, 2017.
For one person
Not having specialized equipment, we made this recipe in a blender and strained the juice afterwards. Result: virtually no waste and ma-gni-fi-que juice!
Source: Green Kitchen – The Smoothies of David Frenkiel and Luise Vindahl, Les Éditions de l’Homme, 160 pages.
Published in La Presse on June 8, 2017.
