What do we eat? | Simple colorful recipes

All readers who cook before the weekend ask themselves the eternal question: what are we going to eat? To inspire you, Press offers some suggestions for seasonal recipes that will make your mouth water.

Indulgence: Mediterranean crust with lentils, nuts and spiced yogurt

“Easy to fit in a lunchbox, great hot or cold, this vegetarian pack will delight your taste buds with flavors from other places,” says nutritionist Isabelle Cote.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Servings: 4

Ingredients for Lentil Stuffing

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

Ingredients for spiced yogurt

  • 250 ml (1 cup) plain Greek yogurt
  • 1 ml (1/4 teaspoon) ground cumin
  • 5 ml (1 tsp) za’atar
  • 1/2 clove garlic, finely chopped
  • Lemon peel
  • Pepper to taste

Ingredients for assembly

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

Preparation of lentil stuffing

  • 1. Heat the oil in a large skillet over medium heat and fry 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 dries up and starts to brown.
  • 3. Add roasted walnuts and mix well for 2 minutes.
  • 4. Add parsley and lemon juice and mix well.

Preparation of spiced yogurt

  • 5. Mix all the ingredients in a bowl and taste to adjust the seasoning.

For assembly

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

Source: recipe by nutritionist Isabelle Cote.

Note: Zaatar is a spice blend that can be found in delis or some large grocery stores.

Published on August 25, 2019 at lapresse.ca.

Well done quickly: zhoug


Zhouq is a spicy condiment brought to Israel by Yemenite Jews.

Originally from Yemen, this spicy sauce made with coriander and hot green pepper (sometimes called “shuq”) 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. for example, hummus, scrambled eggs, or the “cachnun” bread served on Saturday mornings. There are a few variations, but hot pepper is a must. “Fresh herbs are not always available, so people will often dry the herbs and make chhouq out of it. The result is fatter, spicier, definitely lighter and fresher than the fresh herb-based version I offer,” explains Israeli chef Yohai Rubin, who recently installed in Montreal and serves at his new Ayla restaurant in Griffintown.

Ingredients (for about 2 cups)

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


  • 1. Finely chop all the ingredients. Remove stems from hot peppers and herbs if necessary, but otherwise use vegetables and herbs whole, and stems from herbs and peppers (unless you want a less spicy sauce). A good way to avoid waste!
  • 2. In a blender*, add the olive oil in the order listed above, except for the second part, save for later.
  • 3. Put the mixer on the highest speed, but do not start immediately. Use an accessory (such as a Vitamix-style blender or the pestle that comes with a metal scoop) to push the herbs into the blades while using the “pulse” function until you get a nice texture, ie a fairly smooth batter. activate the blades as little as possible to prevent oxidation.
  • 4. When the mixture is sufficiently homogenous, drizzle in the remaining olive oil to emulsify a smooth and thick preparation with a pesto texture.
  • 5. Taste and add salt and lemon juice if needed and pulse to mix one last time.
  • 6. Zhoug will keep in the refrigerator for two to four days, until it begins to brown.

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

use it

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

Source: Recipe by Ayla restaurant chef Yohai Rubin.

Published on June 13, 2020 at lapresse.ca.

Call me boss! : colorful salad with leeks


Multicolored salad with leeks

Preparation: 20 min

Cooking: 20 minutes

Yield: 6 servings

It is stored in the refrigerator for three days and does not freeze


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

Ingredients for vinaigrette

  • 30 ml (2 tablespoons) Dijon mustard
  • 30 ml (2 tablespoons) white wine vinegar
  • 30 ml (2 tablespoons) 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 in the middle of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
  • 2. Peel and chop the sweet potato. Place in a baking dish, pour olive oil and mix with your hands. Season liberally with pepper and a pinch of salt.
  • 3. Bake for 20 minutes or until the sweet potato cubes are golden brown and the tip of a knife can be easily inserted into the flesh.
  • 4. Meanwhile, finely chop the leek. Finely chop the cabbage and red cabbage. Place in a large serving bowl.
  • 5. Chop celery and bell pepper. Wash and drain the beans. Place in a serving dish. Add the diced fried sweet potatoes.
  • 6. Combine mustard, vinegar, maple syrup and water in a medium bowl. Whisk to form an emulsion, pour in the oil. Season liberally with pepper and a pinch of salt.
  • 7. Pour the sauce over the salad and mix well. To serve.

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

Use whatever legumes you have: peas, lentils, white beans, mixed beans… The result will be just as good!

Source: Recipe by Geneviève O’Gleman

Published on January 16, 2021 at lapresse.ca.

Guilty pleasure: maple muesli


Birch muesli

Makes about 4 servings

Ingredients for muesli

  • 1 cup of oatmeal
  • 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. tablespoons of coconut flakes
  • Orange peel
  • 2 tbsp. maple syrup
  • 1/2 cup yogurt
  • 1/4 cup golden raisins

Ingredients for the filling

  • orange segments
  • coconut flakes
  • Poppy seeds (optional)
  • Haskap compote
  • 1 cup of frozen haskaps (you can replace it with gargle, but the result will be sweeter)
  • 2 tbsp. maple syrup


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

Source: Recipe by Stéphanie Labelle, owner of Rhubarbe Pastry.

Published on lapresse.ca at 1er May 2019.

Health! : cantaloupe


Melon bowl

Watermelon and pisco go very well together. This pink cocktail will refresh you.

For 1 cup


  • 2-3 mint leaves
  • melon juice
  • 1 ounce of pisco


  • 1. Pour one ounce of pisco into a tall glass.
  • 2. Chop a few mint leaves and add them to the glass.
  • 3. Fill the rest of the glass with the watermelon juice obtained by liquefying the watermelon with a little water in a blender.

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

Published on June 5, 2017 at lapresse.ca.

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