Entrees

Ingredients:

500 g of wild salmon fillets
150 g cottage cheese
Juice of one lemon
½ cup (125 mL) Fruity & Robust Maison Orphée extra virgin olive oil
2 tablespoons (30 mL) chopped fresh chives
Salt and pepper to taste

Recipe:

Place the salmon in the freezer for 10 minutes. Meanwhile, combine the cheese, olive oil, lemon, chives, salt and pepper. Using a sharp knife, cut the salmon into thin slices. Divide the salmon on to plates. Coat the salmon slices with the cottage cheese sauce and serve with a salad.

Ingredients:
3 medium eggplants, cut into large cubes
1 large onion, chopped
2 stalks celery, cut into small sections
2 zucchini, diced (green or yellow)
4 large tomatoes or 1 large can tomatoes
2 tablespoons (30 mL) drained capers
2 tablespoons (30 mL) raisins
50 g (60 mL) green olives (optional)
3 tablespoons (45 mL) Maison Orphée organic red wine vinegar
1 tsp tablespoon (15 mL) sugar
4 tablespoons (60 mL) canola oil, Maison Orphée organic canola-olive oil
Coarse salt and white pepper to taste

Recipe:
Rinse the capers and soak them in cold water. Fry the eggplant with the salt in 2 tablespoons of olive oil. In a saucepan, sauté the onions in the olive oil for 2 minutes. Then add the celery, zucchini and tomatoes. Continue cooking for 10 minutes. Add the capers, raisins, olives, vinegar and sugar. Simmer over low heat for 10 to 15 minutes. Once the eggplant is cooked, drain in a colander to remove any excess water. Add the eggplant mixture and cook for 10 minutes to allow the flavours to blend. Adjust seasoning if necessary. Let cool and serve.

Ingredients:

200 g puff pastry
150 g (2 / 3 cup) Swiss cheese slices
3 tomatoes, sliced
150 g (2 / 3 cup)  Maison Orphée organic Dijon mustard
A pinch of sea salt
Pepper to taste
Pinch of herbes de Provence
1 tsp tablespoon (15 mL) Maison Orphée Delicate organic extra virgin olive oil

Recipe:

Start by greasing your pie dish with butter. Roll out the dough and place it in the dish. Spread the mustard (0.5 cm thick) over the bottom. Place slices of Swiss cheese on top. Slice the tomatoes and place them on top of the Swiss cheese. Add a pinch of salt, herbs, a dash of olive oil and place the tart in the oven for 45 minutes at 400 ° F (200 ° C).

20 large shrimps
2 garlic cloves, minced
4 Tbsp (60 mL) Maison Orphée Organic Extra Virgin Olive oil
¼ Tsp (1 mL) chili flakes
Guérande sea salt
Juice of one lime
Baby bok choy package

With a sharp knive remove veins from the shrimps and wash under water. Wash and pat dry the bok choy. Chop the garlic. In a frying pan, cook the shrimps, garlic and chili flakes on high heat. Salt to taste. At the end of cooking, drizzle the shrimps with the juice of ½ lime. Reserve. In the same frying pan, cook the bok choy in the olive oil. Salt to taste. At the end of cooking, drizzle the bok choy with the rest of lime juice. Serve with basmati rice.

1 fresh salmon filet (600 g)
4 Tbsp (60 mL) coarse grey salt from Guérande
4 Tbsp (60 mL) peppercorn roughly grounded
2 Tbsp (30 mL) sugar
8 branches of fresh dill
4 Tbsp (60 mL) Maison Orphée Organic Extra Virgin Olive oil
1 small sweet onion, thinly sliced
1 lemon, quartered
Capers to taste

Place the salmon filet on a cooking foil. Mix salt, pepper and sugar together and coat the salmon with this mixture (underneath and on top). Put 4 dill sprigs on top and 4 underneath and close the cooking foil. Put the salmon on a chopping board and put something heavy on top (a brick for example). Put the fish in the refrigerator for 5 hours. Unpack the salmon and remove the mixture with a knife (do not clean the fish under water). Cut the salmon in thin slices and place on plates. Drizzle with olive oil, onions, lemon and capers. Enjoy.

Servings: 4 to 6
Preparation: 20 minutes
Cooking: 45 minutes

Ingredients
• 2 Cornish hens (approximately 700 g each)
• 4 large slices prosciutto
• 450 g (1 lb) Portobello mushrooms
• 30 ml (2 Tbsp) Maison Orphée Organic Extra Virgin Olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• Sea salt and fresh ground pepper to taste
• 80 ml (1/3 cup) white wine
• 1 bunch cherry tomatoes (250 g)
• A few fresh thyme springs

Preparation
1. On a cutting board, using a sharp knife, half hens lengthwise through breast and open flat. Season lightly and wrap with prosciutto slices. Reserve in the refrigerator.
2. Heat oven to 400°F.
3. Remove stems from mushrooms and slice.
4. In a pan, heat oil and cook onions until lightly gold. Add garlic and mushrooms and cook until water has evaporated. Add a little oil if necessary. Season to taste.
5. Deglaze with white wine. Add tomatoes and thyme springs.
6. Place vegetable mix in a 15 x 10 po oven-proof dish. Top with hens.
7. Bake for approximately 45 minutes or until a meat thermometer inserted in hen thigh reads 180°F.

Serve with any type of short pasta, potato of celery root purée.

Servings: 4 to 6
Preparation: 15 minutes
Cooking: 10 to 15 minutes

Ingredients
• 2 parsnips, peeled and coarsely julienned
• 6 coloured carrots, unpeeled and coarsely julienned (or used small coloured carrots and keep them whole)
• 2 yellow beets, peeled and coarsely julienned
• 15 mL (1 Tbsp) fresh ginger, grated
• 15 mL (1 Tbsp) honey
• 15 mL (1 Tbsp) tamari sauce
• 60 mL (4 Tbsp) Maison Orphée Organic Extra Virgin Olive oil
• 600 g ( 1 1/3 lb) fresh cod fillet cut in 4 pieces
• Sea salt and pink peppercorns
• 4 large sheets of foil or parchment paper

Preparation
1. Preheat oven to 400ºF.
2. Combine parsnips, carrots, beets, ginger, honey, tamari sauce, and half olive oil (2 Tbsp) in a bowl.
3. Dive vegetables in four and place on the lower third of the 4 foil or parchment paper pieces. Top with cod and drizzle with remaining olive oil. Season to taste with sea salt and pink peppercorns. Working one at a time, gather the ends of paper pieces to form a sealed pocket.
4. Place pockets on a baking sheet and cook for 10 to 12 minutes according to fish thickness.

Note: this recipe could as well be prepared on a barbecue. Preheat at high intensity and place pockets on the grill for 10 to 12 minutes.

1 lb (400 g) pizza dough (yours or store-bought)
1 Tbsp (15 mL) Maison Orphée Organic Extra Virgin Olive oil
2 medium onions, thinly sliced
5 red peppers, seed and membrane discarded, sliced
2 garlic cloves, crushed and minced
Guérande sea salt and fresh ground pepper to taste
½ chorizo (hot sausage) semi-dried, cut in sliced

Pre-heat the oven to 425 oF (220 oC) and place the rack in the middle of the oven. Spread out the dough with a rolling pin and use your hands to strech if necessay. Place on a pizza pan and reserve. Heat the olive oil on a an and cook the onions and peppers on low heat until soft (15 to 20 minutes) adding garlic cloves 5 minutes before the end of cooking. Season to taste. Let the onion preparation cool a little before spreading on the pizza dough. Cook for 10 minutes. Add the chorizo and return to the oven for 10 more minutes. Right out of the oven, drizzle with olive oil and enjoy.

4 salmon fillets of 5oz (150 g) each
3 Tbsp (45 mL) lime juice
2 Tbsp (30 mL) Maison Orphée Toasted Sesame oil
1 Tbsp (15 mL) fish sauce (nuoc-mâm)
1 Tbsp honey
1 Tsp hot chilli paste (sambal oelek)

Mango Salsa
2 large mangoes, diced
2 mini-cucumbers, seeds removed and diced
1 red pepper, seeds and membrane discarded and diced
2 Tbsp fresh mint, chopped

Grill salmon fillets on the BBQ or in the oven until cooked to your liking (15 minutes at 400 oF should be enough). In a small bowl whisk the lime juice with the oil, fish sauce and chilli sauce and reserve. Serve the salmon topped with a tablespoon of the sauce and ¼ of the salsa.

Mango salsa
Gently mix all ingredients in a bowl with 2 Tbsp of the sauce.