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Recipes

Savoury Dill & Chickpea Salad

BT Montreal | posted Monday, Apr 18th, 2016

Ingredients:

  • 1 can chickpeas drained and washed
  • 3 stalks of celery
  • 1 tomato
  • ½ red pepper chopped
  • ½ can corn
  • 15 Gherkin pickles chopped
  • ¼ cup fresh dill chopped
  • 1 tbsp dijon mustard
  • 1 ½ tbsp. vegenaise
  • Pinch garlic powder
  • Pinch of cumin
  • Salt & Pepper to taste

 

Method:

  1. In a bowl mash the chickpeas, then add all ingredients except for the dressing.
  2. Add mustard, vegenaise, salt, pepper and spices.
  3. Mix well and serve on toasted bread with arugula or on a bed of lettuce or romaine leaves for a lighter meal.

 

Recipe courtesy: Bianca Bayer

Lemon & Asparagus Ziti

BT Montreal | posted Tuesday, Apr 12th, 2016

Ingredients:

  • 500g Ziti (Rigatoni without the lines)
  • 1/2 cup of extra virgin olive oil
  • 6 cloves of garlic thinly sliced
  • 2 lemons zested and juiced
  • 1 large bunch of asparagus cut into 1 inch pieces
  • 20 fresh cherry tomatoes halved
  • 1 tsp sea salt
  • 2 tbsp freshly ground pepper
  • 1/2 cup parsley chopped
  • 1 cup parmigiano reggiano grated

 

Method:

  1. In a sauté pan add in 1/4 cup of olive oil, lemon zest and the thinly sliced garlic and cook until golden. Add in the asparagus, lemon juice and the cherry tomatoes. Cook for 5-7 minutes. Reserve the mixture.
  2. Bring a large pot of salted water to a boil. Cook the Ziti according to the instructions on the package. Drain and add into the saute pan with the mixture.
  3. Cook the pasta with the mixture for an additional 5 minutes, add in the stock of your choice and the Pecorino Romano until melted. Add in the salt, pepper and parsley.
  4. Serve with an extra sprinkle of cheese, olive oil and lemon zest

 

Recipe courtesy: Chef Vanessa Gianfrancesco

V’s Green Goodness Salad

kelseypatterson | posted Tuesday, Mar 29th, 2016

Salad:

  • 4 cups kale chopped
  • 1 large green apple thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1 cup quinoa cooked
  • 1/4 large red onion thinly sliced
  • 1 cup pita chips crushed by hand
  • 1/4 cup cherry tomatoes halved
  • 2 tbsp sesame seeds

Vinaigrette 

  • 1/4 cup blood orange freshly squeezed juice
  • 2 tbsp lemon juice
  • 1 tbsp honey dijon
  • 1/4 cup maple syrup
  • 1/2 cup olive oïl
  • Salt and Pepper to Taste

 

Recipe courtesy: Vanessa Gianfrancesco

Chef V’s Grocery List: One main ingredient, Five meals

BT Montreal | posted Friday, Mar 11th, 2016

Five night meal plan:

MondayChicken Broth & Chicken Taco Night

TuesdayBaked crispy pork cutlet with spicy tomato sauce on a bed of mashed potatoes (using chicken stock)

WednesdayWhite lasagna with chicken breast, chicken broth and green peas (using chicken stock)

ThursdayBeef ramen noodle bowl (using the chicken stock)

FridayMexican salad bowl (Using the leftovers of the week to build the cutest salad in an edible baked tortilla bowl)

 

Grocery list:

  • 2 Rotisserie Chickens
  • 1 package lasagna pasta (oven ready no boiling required)
  • 1 bag frozen green peas
  • 250g parmesan cheese grated
  • 450g mozzarella cheese grated
  • 3 large carrots
  • 1 head of celery
  • 1 pack soft whole wheat tortilla bread (8 inch)
  • 1 bunch of fresh cilantro
  • 1 jar of Mexican style salsa
  • 1 avocado
  • 450g container natural Greek Yogurt
  • 1 head of iceberg lettuce
  • 4 pork cutlets (should be about 1/2 inch thick per cutlet or about 120g each)
  • 1 package panko bread crumbs
  • 1 package fresh cherry tomatoes
  • 2 large Yukon gold potatoes
  • 2 packages Ramen Noodles (individual soup style noodles)
  • 1 package beef fondue meat
  • 1 bunch of green onions (scallions)
  • 1 small bottle Hoisin sauce
  • 1 small bottle Sesame Oil
  • 1 bunch fresh parsley
  • 1 Orange or Yellow Pepper

 

Pantry staples

  • Vegetable Oil
  • Olive Oil
  • Red Onion
  • Spanish onion
  • Garlic
  • Salt and Pepper
  • Chilli Flakes or Cayenne

 

Courtesy: Vanessa Gianfrancesco

V’s 20-Minute Red Lentil Soup

BT Montreal | posted Tuesday, Mar 1st, 2016

Ingredients:

  • 3 tbsp olive oïl (soup)
  • 4 tbsp olive oïl (pasta)
  • 3 cloves of garlic minced
  • 1/2 spanish onion finely chopped
  • 1 Yukon Gold potato diced into small cubes
  • 2 cups dried red lentils
  • 2L of chicken stock
  • 1/4 cup parsley chopped
  • Salt and Pepper to taste
  • 250g Tubetti Pasta (the larger ones)

 

Method:

  1. In a small saucepan bring water to a boil, salt liberally and cook the pasta for the indicated time on the package. Once cooked to aldente or with a bite to them, strain and stir in some olive oil to keep them from sticking together.
  2. In a medium sized pot, on medium high heat sauté the onions and garlic in the olive oil. Add in the red lentils and the potatoes and cook for about 2-3 minutes. Add in the chicken stock (making sure it covers the lentils by at least an inch) and let this simmer for about 15 minutes on high heat.
  3. Taste for salt and pepper and adjust the flavouring, add in the parsley and cook for an additional 2 minutes.
  4. Plate first with the red lentil soup, then one ladle of tubetti and top with an extra drizzle of olive oil and freshly cracked pepper if needed.

 

Recipe courtesy: Vanessa Gianfrancesco

Creamy Lemon & Caper Scaloppini

BT Montreal | posted Tuesday, Feb 9th, 2016

Ingredients:

• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/2 cup all purpose flour
• 4 pork cutlets, about 150g each
• 3 tbsp of olive oil
• 1 tbsp butter
• 1/2 cup dry white wine
• 1 lemon sliced
• 1/3 cup of drained bottled capers
• 1/2 cup 35% cooking cream
• 1 tsp fresh parsley finely chopped

Method:

  1. In a dish mix together the flour the salt and pepper and dredge the pork (coat it with the flour). Shake off any excess flour
  2. In a large skillet heat the oil and the butter over medium high heat and sauté the porc for about 1-2 minutes on each side, or until it looks golden brown.
  3. Place the pork on a dish and set aside.
  4. Deglaze the pan with white wine then add in the cream. Add back the porc, lemon slices, capers and parsley.
  5. Cook for an additional 5 minutes or until the sauce has turned a nice golden brown color.

Courtesy: Chef V

Heart Shaped Chocolate Bark

BT Montreal | posted Wednesday, Feb 3rd, 2016

Ingredients:

  • 1 lb. Dark Chocolate pieces, melted
  • 1 cup (250 mL) pumpkin seeds, divided
  • 1 cup (250 mL) whole almonds, blanched or roasted
  • 12 enerjive Rock Salt Quinoa Crackers, broken
  • 2 tbsp. (30 mL) goji berries or cranberries

 

Method:

  1. In large bowl combine, melted chocolate, 3/4 cup (175 mL) pumpkin seeds, almonds and enerjive Quinoa Crackers until chocolate is coating everything.
  2. Spread evenly onto parchment-lined tray to about 3/4-inch thick; sprinkle with goji berries and 1/4 cup (50 mL) pumpkin seeds. Place in fridge or freezer until set, about 30 minutes.
  3. Using large sharp chef’s knife, cut hardened chocolate into irregular pieces.
  4. Store in refrigerator or freezer.

 

Recipe courtesy: Korey Kealey

Flank Steak with a Re-Invented Chimichurri with Pomegranate Seeds

BT Montreal | posted Friday, Jan 22nd, 2016

Ingredients:

  • 1 Flank Steak (about 1.5-2 lbs)
  • 1 cup pomegranate seeds
  • 1 cup of green olives finely chopped
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 large lemon juiced
  • 1 large lemon zested
  • 2 tsp honey
  • Large handful of parsley chopped
  • Large handful of cilantro chopped
  • 1 tsp freshly ground pepper

 

Method:

  1. Season the meat with course salt and freshly-ground pepper.
  2. Heat a large saute pan to medium-high heat.
  3. Add 2 tablespoons of olive oil in the pan, and then sear the steaks on each side until you attain a nice golden crust. Cook about 3-4 minutes per side or until it is cooked to your liking.
  4. Once the steak is cooked, transfer to a dish and let it rest, with a loosely tented foil, or for about 10 minutes.

 

Chimichurri:

  1. In a bowl add in the pomegranate seeds, olives, olive oil, red wine vinegar, lemon juice and zest, honey, parsley, cilantro and black pepper, stir it all together. (This can also be done in a food processor)
  2. When you’re ready to serve, slice the steak and put it on a butcher`s board, spoon the chimichurri over the top and I love to add some extra pomegranate seeds.

 

Recipe courtesy: Chef Vanessa Gianfrancesco

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