A black olive tapenade with Kalamata olives, grilled artichoke and anchovies, brightened with garlic and lemon. A salty, fruity black olive tapenade, with little pieces of olive and artichoke for texture and a lingering anchovy flavor. This version adds grilled artichoke and pumpkin seeds to the classic base and leaves […]
A large portobello mushroom filled with meltingly tender eggplant, garlic, chili, oregano and preserved lemon, then baked. These stuffed portobello mushrooms come out of the oven tender and juicy, their caps filled with soft eggplant studded with little pieces of preserved lemon. Garlic, a little chili and oregano flavor the […]
Belgian endives roasted in olive oil, topped with browned mushrooms, crumbled blue cheese and walnuts, then baked. These baked Belgian endives come out golden around the edges, beneath seared mushrooms, melted blue cheese and toasted walnuts. The endives mellow as they cook, the cheese adds a salty coating, and the […]
Cooked, chopped white asparagus, eggs, and turkey bacon pieces or ham, tossed in a mayonnaise, mustard, and paprika dressing. This asparagus salad is served chilled : tender white asparagus, a creamy mustard and paprika dressing, eggs with slightly soft yolks, and a salty touch from the cured meat. Serve it as […]
Halloween gelatin eyeballs : a strawberry iris, a blueberry pupil and a coconut milk white, set in half-sphere molds. This Halloween dessert makes an impression as soon as it reaches the table : fifteen little glossy white eyeballs, each with a red strawberry iris and a dark pupil staring at your guests. […]
Kale sautéed with red onion, sage and oregano, golden chestnuts and sweet potato mashed with olive oil. This sautéed kale with chestnuts is served over steaming orange mash : dark green leaves that retain a little crunch, tender chestnuts and a touch of paprika. It’s a plant-based fall dish, served over […]
Whole roasted eggplants, stuffed with their own flesh sautéed with mushrooms, onion and garlic, then baked with a topping of Roquefort and walnuts. These stuffed eggplants come out of the oven with wrinkled skins, flesh tender enough to scoop with a spoon and Roquefort melting between the golden walnuts. Here, […]
A quick, lightly sweetened rhubarb and raspberry jam, thickened with chia seeds. A bright pink, tangy rhubarb jam with the fragrance of raspberries and tiny chia seeds glistening on the spoon. Unlike traditional jam, cooked with plenty of sugar until it coats the back of a spoon, this one sets […]
Black bean spaghetti, a red sauce with meat, roasted bell peppers and tomatoes, and spiders carved from black olives. For a Halloween meal, this black spaghetti makes an impression as soon as it reaches the table : “witch hair” under a thick red sauce, with olive spiders perched on top. Roasted […]
A brown lentil salad with pan-seared zucchini, feta, arugula, and balsamic-marinated red onion. A lentil salad with both crunch and tenderness : zucchini with caramelized edges, salty feta, peppery arugula, and toasted hemp seeds scattered on top. Brown lentils, balsamic-marinated red onion, and a touch of maple syrup tie it all […]
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