3 tbsp fresh basil (for the adventurous version of the chicken soup recipe)
2 yellow onions
2 celery stalks
3 large carrots
1 cup turnip
6 cloves of garlic, chopped
3 cups butternut squash
4 large red peppers
½ English cucumber
1 small bulb of fennel
½ cup cherry tomatoes
4 cups greens (arugula, spinach, romaine lettuce or other)
1 lemon
A handful of fresh berries (for the adventurous version of the coconut-chocolate tartlet recipe)
Dry products section:
¾ cup olive oil
1 can (540 ml) lentils
2 tbsp of your favorite spices
1 liter (4 cups) chicken broth
½ cup pickled pearl onions (for the adventurous version of the beef stew recipe)
1 liter of beef broth
4 bay leaves
A handful of salad croutons (for the adventurous version of the stuffed pepper recipe.)
1 can (540 ml) black beans
½ cup plain bread crumbs
2 tbsp maple syrup (for the adventurous version of the lemon salad recipe)
¼ cup mayonnaise
1 tbsp sugar
1 tsp matcha (for the adventurous version of the berry milkshake recipe)
2 cups vanilla oat milk
2 tbsp ground chia seeds
6 mini graham pie crusts
2 cups of good quality dark chocolate, minimum 70%
1 can of 398 ml coconut milk
Fish section:
450g skinless salmon fillet
Butchery section:
2 chicken breasts
450g beef bourguignon cubes
Dairy products section:
1 cup cottage cheese
1 egg
1½ cups shredded mozzarella cheese
½ cup vanilla Greek yogurt
2 tbsp butter
Frozen products section:
2 cups corn kernels
2 cups fresh or frozen berries
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Chop two yellow onions and 6 cloves of garlic. Set aside.
Peel and cut into 1 cm x 1 cm cubes, 1 carrot and 3 cups of butternut squash. Set aside.
In an ovenproof saucepan with a lid, heat 3 tbsp olive oil over medium-high heat and cook 450g beef cubes and 1 chopped yellow onion for 3 minutes. Season with salt and pepper to taste.
Add the diced carrot, 3 cups diced butternut squash, 1 cup corn kernels, 2 cloves minced garlic, 1 quart beef broth, 4 bay leaves, and salt and pepper to taste. Scrape the bottom of the pan well to release all the browned bits.
Cover and bake for 60 minutes or until beef is tender. For an adventurous version, be sure to add ½ cup pickled pearl onions halfway through cooking.
Chop 2 celery stalks. Set aside.
Grate 2 large carrots and 1 cup turnip. Set aside.
Rinse and drain 1 can of lentils and 1 can of black beans. Set aside.
Dice the 2 chicken breasts. Set aside.
In a large pot over medium-high heat, heat 2 tbsp olive oil and brown the 2 diced chicken breasts, 1 chopped yellow onion and 2 chopped celery stalks for 3 minutes.
Stir in 2 large grated carrots, 1 cup grated turnip, can of lentils, 2 cloves minced garlic, 2 tbsp of your favorite spices, 3 cups cold water, 1 quart chicken broth, and salt and pepper to taste.
Simmer, partially covered, for 30 minutes or until vegetables are cooked. Once cooked, the adventurous can add 3 tbsp fresh basil.
In a bain-marie or microwave, melt 2 tbsp butter and 2 cups dark chocolate.
Once the mixture has melted, add the can of coconut milk.
Pour the chocolate mixture into the tartlet bases and refrigerate for at least an hour before serving. Adventurers can garnish their tartlets with berries once they have set.
Cut 4 red peppers in half lengthwise. Remove seeds and place seam side up in a rectangular baking dish.
In a bowl, mix 1 cup corn kernels, 1 cup cottage cheese, canned black beans, 1 egg, 2 cloves minced garlic, ½ cup bread crumbs, and salt and pepper to taste.
Divide this mixture among the 8 pepper halves, top with 1½ cups of shredded cheese and bake for 30 minutes. The adventurous can add salad croutons to the stuffed peppers when serving.
Dice ½ English cucumber. Set aside.
Finely slice 1 small fennel bulb and chop 1 tbsp of its foliage. Set aside.
Cut ½ cup cherry tomatoes in half. Set aside.
Zest half a lemon. Set aside.
In a skillet over medium heat, heat 3 tbsp of olive oil and cook the salmon cubes for 5 minutes or until slightly pink inside. Season with salt and pepper to taste. Set aside. This is where the adventurous can add 2 tbsp of maple syrup.
In a small bowl, combine ¼ cup olive oil, 2 tbsp lemon juice, ¼ cup mayonnaise, 2 tbsp chopped fennel fronds, and 1 tbsp sugar. Mix well and set aside.
In another bowl, mix together the diced cucumber half, sliced fennel, ½ cup halved cherry tomatoes and 4 cups of greens. Place in 4 plates or storage containers.
Divide salmon among each plate or container, sprinkle with 1 tablespoon lemon zest and drizzle with vinaigrette. Reserve vinaigrette separately if salad is not being used immediately.
In a blender, add 2 cups vanilla oat milk, 2 cups fresh or frozen berries, ½ cup vanilla Greek yogurt, and 2 tablespoons ground chia seeds and blend until smooth. This is where the adventurous can add 1 teaspoon of matcha before blending.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 mixer
1 wooden spoon
1 large non-stick frying pan
1 large ovenproof saucepan with lid
1 large cauldron
1 rectangular baking dish
Empty containers (storage or freezing)
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