Season the chicken breasts with lemon salt and grill it. Cut the lemon in half and place on grill for a minute. In separate bowl squeeze the juice from the lemon and mix with the olive oil, add parsley to this mixture. Toss the green salad and sliced fruit. Pour the oil and lemon dressing over the salad and toss lightly.
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Quinoa Organic Spring Salad
on April 24th, 2011
In big pre-heated pan add the olive oil and quickly sauté all the mushrooms, add the green beans and the rest of all the julienne vegetables, garlic and ginger.
Transfer all to a big bowl and add the quinoa. Mix all the ingredients, add the parsley and cilantro. Season with salt and pepper to taste.
This salad can be served warm or cold.
Roulade of Pork Loin with Dried Fruit served with Stuffed Tomatoes
on March 12th, 2011
Quickly pan sear all sides of the pork loin pieces and flambé with the rum.
Pour the wine on top and transfer to a roasting pan. Place the stuffed tomatoes around the meat and cut the remaining 2 tomatoes into big cubes and spread around the meat as well.
Braised Lamb Shank with Couscous and Dried Fruit
on February 12th, 2011
Marinate the lamb shanks overnight by mixing the fresh herbs, mustard, garlic and ginger, pour the white wine over top of the lamb and let rest in the fridge overnight if possible
Traditional Fresh Herb Roasted Turkey Breast
on November 25th, 2010
Celebrate everyday of the year with this delicious turkey recipe from Chef Honore Gbedze
Zest of Lemon Poached Wild Salmon with Sautéed Seasoned Green Beans
on November 11th, 2010
Chop onion into cubes, dice the tomato, quickly sautée onion and tomato in saucepan with 1 tea spoon of butter add garlic and pour the white wine let boil, pour the fish broth fresh basil and a pinch of the lemon zest
Delicious Healthy Creations
on September 23rd, 2010
Serve your soup cold accompany with the Fruit de mare brochette.
Carbohydrates a friend or foe
on November 6th, 2009
By Diane Dutchin The Afro News Vancouver We’ve all heard of the “no carbs diet” or have gotten on the train at some point for a quick ride to shed those unwanted pounds of fat. For some strange reason this rave, craze or however you’ll want to label it has stuck around with its fair
Pan Seared Arctic Char with Summer Legumes and Mushroom Risotto
on September 6th, 2009
INGREDIENTS 2 x 6oz fresh cut Arctic Char Fish 2 large shallot onions 8 King Oyster Mushrooms 1/2 cup uncooked risotto 2 cloves of garlic 11/2 cups of chicken broth 3 tbsp tea or olive oil 6 small banana squash 4 baby bok choy 4 slice grilled red bell pepper 4 baby carrots 6 small
Organic Hillcrest Mixed Green Summer Salad with Beet Vinaigrette and Pan Seared Mahi Mahi
on July 30th, 2009
By Chef Honoré Gbedze Ingredients Mixed green lettuce 8 green beans – halved 8 cherry tomatoes – halved 6 cooked fingerling potatoes – halved 8 black pitted olives – halved 16 blueberries 1 cup cubed pineapple chunks 1 cup cubed papaya chunks 1 avocado pear sliced ½ cup roasted cashew nuts 1 fresh lemon –
