What are we eating ? | Simple colorful recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: Mediterranean wrap with lentils, nuts and spiced yogurt

“Easy to slip into the lunch box, excellent warm or cold, this vegetarian wrap with flavors from elsewhere will do your taste buds honor,” says nutritionist Isabelle Côté.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Servings: 4

Ingredients for the lentil filling

  • 60 ml (4 tbsp.) olive oil
  • 1/2 to 1 finely chopped jalapeño pepper
  • 1 minced garlic clove
  • 250 ml (1 cup or 1/2 can of 540 ml) cooked lentils, drained
  • 5 ml (1 tsp) zaatar
  • 2.5 ml (1/2 tsp) ground cumin
  • 1 ml (1/4 tsp) salt
  • 250 ml (1 cup) coarsely crushed and toasted walnuts
  • 125 ml (1/2 cup) chopped fresh parsley
  • 30 ml (2 tbsp.) lemon juice

Ingredients for the spiced yogurt

  • 250 ml (1 cup) plain Greek yogurt
  • 1 ml (1/4 tsp) ground cumin
  • 5 ml (1 tsp) zaatar
  • 1/2 clove garlic, finely minced
  • Zest of a lemon
  • Pepper to taste

Ingredients for assembly

  • 4 whole grain tortillas or whole wheat pitas
  • Mixed lettuce or arugula
  • Red pepper strips or marinated grilled pepper
  • Pickled turnips, beets or onions

Preparing the lentil filling

  • 1. In a large skillet, heat the oil over medium heat and sauté the jalapeño pepper and garlic for two minutes.
  • 2. Add the lentils, zaatar, salt and cumin and heat for about 10 minutes, until the mixture is dry and begins to toast.
  • 3. Add the toasted walnuts and mix well for 2 minutes.
  • 4. Add parsley and lemon juice, and mix well.

Preparation of spiced yogurt

  • 5. In a bowl, mix all the ingredients and taste to adjust the seasoning.

For mounting

  • 6. Spread spiced yogurt on tortillas or pitas.
  • 7. Add lentil filling to each.
  • 8. Add lettuce, red peppers and pickled vegetables.
  • 9. Roll to eat.

Source: recipe by Isabelle Côté, nutritionist.

Note: Zaatar is a spice mix that can be found in delicatessens or some large grocery chains.

Published on lapresse.ca on August 25, 2019.

Quickly done well done: zhoug


Zhoug is a spicy condiment, brought to Israel by Yemeni Jews.

Originating in Yemen, this spicy sauce made with coriander and hot green peppers (sometimes called “schug”) was brought to Israel by Yemeni Jews in the 1950s and spread its influence throughout the Arabian Peninsula, where it is used as a condiment for several dishes such as hummus, scrambled eggs or “jachnun”, a bread served on Shabbat mornings. There are several variations, but the hot pepper is a must. “There aren’t always fresh herbs available, so often people will dry the herbs and make zhoug from that. The result is more oily, spicy than the version I offer, based on fresh herbs, which is precisely lighter and fresher,” explains Israeli chef Yohai Rubin, recently installed in Montreal and who officiates at the new Ayla restaurant, in Griffintown.

Ingredients (for about 2 cups)

  • 50g (about two cubes) ice cream
  • 75ml fresh lemon juice
  • 1 C. sea ​​salt
  • 75ml olive oil
  • 100 g Anaheim-type long hot green peppers (available in specialty grocery stores such as Adonis or Akhavan), to taste
  • 25g green onions
  • 50g flat-leaf parsley (with stems)
  • 250 g coriander (with stems)
  • Another 75 ml of olive oil


  • 1. Coarsely chop all the ingredients. Remove the stems from the hot peppers and the roots of the herbs, if necessary, but otherwise, use the vegetables and herbs in their entirety, stems of the herbs and pips of the peppers included (unless you want a less spicy sauce). A good way to avoid waste!
  • 2. In a blender*, add the ingredients in the order indicated in the list above, except for the second portion of olive oil, to be reserved for later.
  • 3. Put the mixer on the highest speed, but do not start it immediately. Use an accessory (like the pestle that comes with Vitamix-type blenders or even a metal ladle) to push the herbs towards the blades, while using the “pulse” function, until you obtain a nice texture, i.e. a fairly smooth dough, while activating the blades as little as possible to avoid oxidation.
  • 4. When the mixture is fairly homogeneous, drizzle the remaining olive oil in order to emulsify the preparation, which should have the texture of a pesto, smooth and thick.
  • 5. Taste and add salt and lemon juice, if necessary, and pulse to combine one last time.
  • 6. The zhoug will keep in the fridge for two to four days, until it begins to brown.

* Note: for this recipe, a powerful Vitamix-type motor blender is definitely an advantage to create a smooth texture and preserve the green color of the zhoug.


This preparation is a very versatile accompaniment that adds a lot of punch to dishes. The chef suggests serving zhoug as an accompaniment to roasted vegetables, such as cauliflower, cooked or raw fish, or meat skewers.

Source: recipe by Yohai Rubin, chef at Ayla restaurant.

Published on lapresse.ca on June 13, 2020.

Call me boss! : multicolored salad with leek


Multicolored salad with leek

Preparation: 20 mins

Cooking: 20 mins

Yield: 6 servings

Keeps for three days in the refrigerator and does not freeze


  • 1 sweet potato
  • 5 ml (1 tsp) olive oil
  • Pepper and salt
  • 1 leek (see notes)
  • 2 cups (500 ml) finely chopped kale (kale)
  • 500 ml (2 cups) finely chopped red cabbage
  • 2 stalks of celery
  • 1 red pepper
  • 1 can 540 ml legumes (see notes)

Ingredients for the vinaigrette

  • 30 ml (2 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) white wine vinegar
  • 30 ml (2 tbsp.) maple syrup
  • 30 ml (2 tbsp.) water
  • 80 ml (1/3 cup) olive oil
  • Pepper and salt


  • 1. Preheat the oven to 200°C (400°F). Place the grill at the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
  • 2. Peel and dice the sweet potato. Place on the baking sheet, pour in the olive oil and mix with your hands. Pepper generously and add a pinch of salt.
  • 3. Bake for 20 minutes or until the sweet potato cubes are golden brown and the tip of a knife is easily inserted into the flesh.
  • 4. Meanwhile, thinly slice the leek. Finely chop the kale and red cabbage. Place in a large serving bowl.
  • 5. Dice the celery and bell pepper. Rinse and drain the legumes. Place in the serving bowl. Add the diced grilled sweet potatoes.
  • 6. In a medium bowl, combine mustard, vinegar, maple syrup and water. Drizzle in the oil, whisking to create an emulsion. Pepper generously and add a pinch of salt.
  • 7. Pour dressing over salad and toss well. To serve.

You can also replace the whole leek with a 250 g bag of chopped leeks.

Use the legumes you have on hand: chickpeas, lentils, white beans, mixed beans… The result will be just as good!

Source: recipe by Geneviève O’Gleman

Published on lapresse.ca on January 16, 2021.

Guilty pleasure: bircher muesli


Birch muesli

Makes about 4 servings

Ingredients for muesli

  • 1 cup oat pulp
  • 1/4 cup coconut milk
  • 1/2 cup orange juice (blood for the dewy color!)
  • 1 pinch of salt
  • 2. c. chia tea
  • 2 tbsp. tablespoon coconut flakes
  • The zest of an orange
  • 2 tbsp. maple syrup
  • 1/2 cup of yogurt
  • 1/4 cup golden raisins

Ingredients for the filling

  • orange segments
  • coconut flakes
  • Poppy (optional)
  • Haskap compote
  • 1 cup frozen haskaps (you can substitute blueberries, but the result will be sweeter)
  • 2 tbsp. maple syrup


  • 1. Mix all the ingredients for the muesli to allow the chia to swell.
  • 2. Meanwhile, heat the haskap and maple syrup in a small saucepan over high heat. Reduce heat to low after boiling and let simmer and reduce uncovered until very little liquid remains (45-50 minutes).
  • 3. Just before serving, place a portion of muesli in a bowl and top with orange segments, a good spoonful of haskap compote, coconut flakes and poppy seeds. The muesli will keep in the refrigerator for 4 or 5 days. The compote can be kept for a few more days.

Source: recipe by Stéphanie Labelle, owner of Rhubarbe pastry.

Published on lapresse.ca on 1er May 2019.

Health ! : melon chilcano


Melon chilcano

Watermelon and pisco go very well together. This pink cocktail is sure to refresh you.

For 1 glass


  • 2-3 mint leaves
  • melon juice
  • 1 oz pisco


  • 1. Pour an ounce of pisco into a tall stemmed glass.
  • 2. Chop a few mint leaves and add them to the glass.
  • 3. Fill the rest of the glass with watermelon juice, which you will have obtained by liquefying a melon in a blender with a little water.

Note: By using a watermelon, it will be possible to prepare several cocktails. Otherwise, the watermelon mixture can be used as a juice for the children. Those who like sweet drinks can add a little sugar or simple syrup when it comes time to liquefy the fruit.

Published on lapresse.ca on June 5, 2017.

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