1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Marinated Vegetable Salad

BT Montreal | posted Tuesday, Sep 3rd, 2013

Ingredients:

  • 1 pound haricots verts, trimmed
  • 4 carrots, peeled and cut into thin julienne
  • 2 cups sugar snap peas, trimmed
  • 1 cup frozen shelled edamame, thawed
  • 1 large bunch asparagus, trimmed and cut into 2-inch pieces
  • ½ small red onion, very thinly sliced
  • 3 tablespoons minced fresh ginger
  • ½ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Method: 

  1. Combine the haricots verts, carrots, snap peas, edamame, asparagus, onion, ginger, rice vinegar, sesame oil, salt, and pepper in a gallon-size resealable bag or a rigid container and seal.
  2. Marinate in the refrigerator for 1 hour or up to 1 week.
  3. Bring to room temperature before serving.

Courtesy Kim Kushner –@kimkushcuisine / www.kimkushnercuisine.com

Heirloom Tomatoes with Mint and Cilantro

BT Montreal | posted Tuesday, Sep 3rd, 2013

Ingredients: 

  • 6 heirloom tomatoes in a variety of shapes and colors, cut into ½-inch-thick slices
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped cilantro
  • 2 tablespoons minced red onion
  • 1 avocado, pitted, peeled, and cut into small cubes
  • 3 tablespoons extra virgin olive oil
  • Juice of ½ lemon
  • Splash white wine
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Method:

  1. Place the tomatoes and their juices in a serving bowl or on a serving tray.
  2. Scatter the mint, cilantro, and red onion over the tomatoes followed by the avocado.
  3. Drizzle the olive oil over, followed by the lemon juice and white wine.
  4. Season with the salt and pepper and toss well.

Courtesy Kim Kushner – @kimkushcuisine / www.kimkushnercuisine.com

Quebec Heirloom Tomato Salad

eliasmakos | posted Tuesday, Aug 27th, 2013

Ingredients:

  • 10 Quebec Heirloom tomatoes
  • 1 bunch arugula
  • 1 bunch dandelion
  • 1 tbsp of sliced chives 
  • 100 grams Romano cheese
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • salt and pepper to taste
  • ½ cup homemade breadcrumbs
  • 1 diced shallot

Method:

  1. Slice your tomatoes and place in a bowl add salt, pepper, chives and parsley
  2. Add extra virgin olive oil and red wine vinegar
  3. Add arugula and dandelion. Place on plate, sprinkle breadcrumbs all over and rasp Romano cheese to taste

Courtesy Chef Danny Smiles – @lebremnermtl / dannysmiles.com

Page 50 of 50« First...102030...4647484950