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Des recettes actuelles, des pictures qui mettent l'eau à l. a. bouche, des astuces pour réussir vos plats et vous organiser, des institutions de vin… Tous les ingrédients sont réunis pour que cuisiner rime avec plaisir et pour profiter sans soucis de vos invités.
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Remove from oven and slide one squash half into your small bowl. Add a dollop of sour cream, and salt and pepper. Refrigerate the other half for later! TIP: Brussel Sprouts Smaller, tighter Brussels sprouts are usually more flavorful, and I prefer the smaller size because, when cut in half, these buds are the perfect size for a bite. They should be bright green and, preferably, organic. Any grocery store worth half a salt will have them in the fall and winter. Always buy Brussels sprouts fresh, and if you can get them straight from the farmer, even better!
The dressing gives this salad a refreshing tang that is grounded by bits o’ bacon. Time to prepare: 20 minutes Salad Ingredients: Healthy handful of kale, chopped into small strips 1 ripe pear, chopped into small strips 1/2 a red bell pepper, chopped into small strips Small half-a-handful of a high quality feta or goat cheese 3 or 4 strips of bacon Dressing Ingredients: 1/4 cup of cider vinegar (any vinegar will do in a pinch) Few spoonfuls of fresh orange or lemon juice 1/4 cup of extra virgin olive oil (EVOO) Salt and pepper How to Prepare: Place bacon strips on a cookie sheet or in a cast iron skillet, and bake at 420° until fairly well crisped.
Like the other squash recipes, this one makes at least two small bowl meals and the excess can be refrigerated and eaten cold or warmed up for your next meal. Time to prepare: an hour of passive squash cook time, plus assembly Ingredients: 1 small kabocha squash Few splashes of extra virgin olive oil (EVOO) Few splashes of high quality tamari (soy sauce) Modest amount of grated or shaved parmesan Handful of sunflower seeds How to Prepare: Preheat oven to 350° and cut squash into quarters, each quarter resembling a canoe.
A la poêle by Collectif