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 the starter: a bouquet of vegetables full of color and flavor.
Makes 8 glasses
Published on lapresse.ca on February 27, 2017.
Whether you think meat grilled on the barbecue or a picnic in the park, the main course rarely comes alone. Pause presents all summer long a recipe for a salad, dip or other original side dish to enhance your meals. This week, the couscous and snow pea salad with zaatar by Arik de Vienne, taken from Salade, published by Modus Vivendi.
For four persons
Source: Salad – more than 80 colorful recipes, Anne Fortin, Éditions Modus Vivendi, 2016.
Published in La Presse on August 17, 2017.
This veggie BLT sandwich will confuse skeptics with its truly impressive faux coconut bacon. In addition, the addition of basil leaves brings an interesting touch of freshness.
I like to use beefsteak tomatoes when offered because, as my daughter says, they taste like the garden even in winter.
For 1 sandwich
Liquid smoke and sliced coconut can be found in health food stores and some supermarkets.
Source: recipe by Sophie Ducharme.
Published in La Presse on March 30, 2017.
Kefir can be eaten in several ways. For the photo, David and Sébastien had served it as a parfait, with a Nordic berry compote at the bottom, then a homemade granola on top.
Source: Recipe slightly adapted from the Fermentation Revolution book.
Published on lapresse.ca on March 17, 2017.
Mint leaves or seasonal fruits.
Source: Recipe suggested by Marc André Fillion of Mixxit Canada.
Published on lapresse.ca on June 30, 2016.