by Chef de Marché Bio NDG | Sep 16, 2021 | Dinner, Lunch, Salad
Greek orzo salad 1.5 cups orzo pasta2 cups water1 handful of black olives3-5 tbsp feta cheese1 tbsp olive oil½ a lemon squeezed1 cup diced cucumber (English or field) 1 tsp fresh parsley1 can tuna (optional)pinch of salt and pepper Bring 2 cups of salted water to a...
by Chef de Marché Bio NDG | Sep 9, 2021 | Dinner, Lunch
Scallops and rainbow chard on wild rice 5-7 giant scallops1 cup wild rice½ cup red and yellow cherry tomatoes1 cup rainbow/Swiss chard¼ cup butter½ of a fresh lemon (or 1 tsp bottled lemon juice)1.5 tbsp seasoning (garlic, onion, turmeric)2 cups water1 tbsp...
by Chef de Marché Bio NDG | Sep 1, 2021 | Dinner, Lunch
Cherry Tomato Burrata Pasta Juicy summer cherry tomatoes burst while marinating in garlic and red pepper flakes. T This seasonal dish is a symphony of colors, textures, and flavours. ¼ cup olive oil6 garlic cloves½ cup fresh basil¼ tsp crushed red pepper flakes 3 cups...
by Chef de Marché Bio NDG | Aug 26, 2021 | Dessert, Snacks
Peanut Butter Banana Bites 2 bananas sliced1 tbsp chia seeds, or cacao nibs½ cup dark chocolate, melted½ cup white chocolate, melted2 tbsp coconut oil2 tbsp peanut butter Peel the bananas and slice into coins. Lay them onto a parchement-lined baking sheet. spread the...
by Chef de Marché Bio NDG | Aug 18, 2021 | Dessert
Olive Oil Cake with Stone Fruits and Kefir Cream Frosting 1` cup extra virgin olive oil (plus more for greasing)2 cups all-purpose flour1 cup granulated sugar1 cup firmly packed brown sugar1 tsp baking powder1 tsp salt1 cup milk (or macadamia milk)1 lemon zest,...
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