by Chef de Marché Bio NDG | Jan 12, 2022 | Appetizers, Dinner, Lunch
Sweet Potato Black Bean Tortillas 4 soft tortillas (flour or gluten free)½ cup black beans (cooked or canned)1 cup frozen sweet potato cubes ½ avocado cubed½ cup organic sour cream or Greek yogurt1 tbsp fresh-squeezed lemon juice Place the frozen sweet potato...
by Chef de Marché Bio NDG | Nov 22, 2021 | Breakfast and Brunch, Dinner, Lunch, Sides
Broccoli Quiche 1 pie crust homemade or store-bought3 cups fresh broccoli chopped roughly3 green onions cut into small pieces 1 teaspoon garlic, minced1 tbsp olive oil4 large eggs (for a vegan alternative: use an egg replacement powder or silken tofu.)1 cup...
by Chef de Marché Bio NDG | Nov 16, 2021 | Dinner
Korean-inspired Beef Bowl with Cucumber Salad. 1-2 medium cucumber, sliced thinly2 tbsp liquid mirin seasoning2 tsp sesame oil, divided5 tbsp brown or cane sugar, divided¼ cup soy sauce, divided1 tsp toasted sesame seeds, divided½ tbsp Kanel Sweet Korean Heat...
by Chef de Marché Bio NDG | Nov 9, 2021 | Dessert, Snacks
Maple Cashew Chocolate Bark 1½ cups roasted cashews1 cup organic maple syrup, divided¾ tsp sea salt divided½ tsp cinnamon⅛ tsp cayenne pepper1 handful of maple sugar2 cups dark chocolate chips Line 2 9×13" baking sheets with parchment paper. In a small...
by Chef de Marché Bio NDG | Nov 2, 2021 | Salad
Beet Citrus Salad with soft goat cheese Vegetarian salad, easy to make vegan by swapping the goat cheese for a vegan Brie style cheese 3 beets steamed1 grapefruit peeled and sectioned1 orange peeled and sectioned¼ cup walnuts chopped1 handful of pinenuts1 green...
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