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Monthly Archives: March 2013

Patate Douce aux Poivron

Roasted sweet potato and roasted sweet yellow peppers come together for a burst of satisfying, earthy, mouth watering flavours. This is an amazing dish that is filled with great savory/sweet notes. A great dish to help welcome  spring! The Recipe! 4 medium-large sweet potatoes (I used Okinawan which loaded with antioxidants!) 1 Large or 2 … Continue reading »

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Scallop and Shrimp Bernier (Scallop and Shrimp with whole grains in a tomato sauce)

Tender large sea scallops and shrimp are gently cooked with whole grains like barley, black lentil and amaranth in an organic tomato base that will have your mouth explode in flavours, not to mention the incredible health benefits from all of the carefully selected ingredients for one of my signature seafood dishes. And guess what? … Continue reading »

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Gratin De Chou-Fleur et Poireaux (Cauliflower and Leek Casserole)

Roasted cauliflower and leek are paired with Comte cheese, bread crumbs and roasted sweet tomatoes for a delectable main course meal. Let’s welcome spring with this healthy, great tasting and very satisfying gem. The Recipe! 1 large head of cauliflower 2 leeks 9-11 small sweet tomatoes (like cherry or grape) 1 cup of flavoured bread … Continue reading »

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Aligot (whipped potatoes with cheese)

Here is a French dish of ancient origin. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality still served in the local gastronomy with sausage or pork. The cheese used in this recipe is not found in the states, so Cantal, Emmentaller, Comté or Gruyere can be … Continue reading »

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