3 tbsp fresh basil (for the adventurous version of the chicken soup recipe)
1 yellow onion
2 celery stalks
2 large carrots
1 cup turnip
4 cloves garlic, chopped
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
Dry products section:
½ cup olive oil
1 can (540 ml) lentils
2 tbsp of your favorite spices
1 liter (4 cups) chicken broth
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
Fish section:
450g skinless salmon fillet
Butchery section:
2 chicken breasts
Dairy products section:
1 cup cottage cheese
1 egg
1½ cups shredded mozzarella cheese
Frozen products section:
1 cup corn kernels
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Chop 1 yellow onion, 2 celery stalks and 4 garlic cloves. 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.
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.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
1 large cauldron
1 rectangular baking dish
Empty containers (storage or freezing)
Choosing a selection results in a full page refresh.
