What are we eating? | Simple and colorful recipes

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

Indulgence: Mediterranean wrap with lentils, nuts and spiced yoghurt

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

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Servings: 4

Ingredients for the lentil filling

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

Ingredients for spiced yoghurt

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

Ingredients for assembly

  • 4 wholemeal tortillas or wholemeal flatbreads
  • Mixed salad or rocket
  • Strips of red peppers or marinated grilled peppers
  • Pickled turnips, beets or onions

Preparation of 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 starting to toast.
  • 3. Add the toasted walnuts and mix well for 2 minutes.
  • 4. Add the parsley and lemon juice and mix well.

Preparation of spiced yoghurt

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

For assembly

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

Source: recipe from Isabelle Côté, nutritionist.

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

Published on lapresse.ca on August 25, 2019.

Well done quickly: zhoug


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

Originally from Yemen, this coriander and hot green chile-based hot sauce (sometimes called “schug”) was brought to Israel by Yemeni Jews in the 1950s and has spread its influence throughout the Arabian Peninsula, where it is used as a topping for various dishes such as hummus, scrambled eggs or “jachnun”, a bread served on Shabbat morning. There are several variations, but chili is a must. “Fresh herbs are not always available, so people often dry herbs and make zhoug from them. The result is oilier and spicier than the version I propose, based on fresh herbs, which is in fact lighter and fresher,” explains Israeli chef Yohai Rubin, who has recently settled in Montreal and officiates at the 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
  • 100 g Anaheim-type long green hot peppers (available from specialty stores such as Adonis or Akhavan), to taste
  • 25 g of green onions
  • 50 g flat leaf parsley (with stems)
  • 250 g coriander (with stems)
  • Another 75 ml of olive oil


  • 1. Coarsely chop all ingredients. Destem the chillies and roots of the herbs if necessary, otherwise use the whole vegetables and herbs, including the stems of the herbs and the seeds of the peppers (unless you want a milder sauce). A good way to avoid waste!
  • 2. In a blender*, add the ingredients in the order listed above, except for the second portion of olive oil, which you want to reserve for later.
  • 3. Put the mixer on full speed, but do not start it immediately. Use an accessory (such as the pusher 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 get a nice consistency, i.e. a fairly smooth paste. while activating the blades as little as possible to avoid oxidation.
  • 4. When the mixture is quite homogeneous, drizzle with the remaining olive oil in order to emulsify the preparation, which must have the consistency of a smooth and thick pesto.
  • 5. Taste and add salt and lemon juice if necessary and blend one last time.
  • 6. Zhoug keeps in the refrigerator for two to four days, until it starts to brown.

*Note: For this recipe, a powerful power blender such as the Vitamix is ​​definitely an asset 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 vigor to dishes. The chef suggests serving zhoug as an accompaniment to roasted vegetables, such as cauliflower, cooked or raw fish, or meat kebabs.

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

It keeps for three days in the refrigerator and does not freeze


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

Ingredients for the vinaigrette

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


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

Published on lapresse.ca on January 16, 2021.

Guilty pleasure: bircher 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. spoonful of 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 wedges
  • coconut flakes
  • Poppy (optional)
  • Composed of haskaps
  • 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 granola to make the chia seeds swell.
  • 2. Meanwhile, heat the haskap and maple syrup in a small saucepan over high heat. Reduce heat to low after boiling and allow to simmer and reduce uncovered until very little liquid remains (45-50 minutes).
  • 3. Just before serving, place a portion of granola in a bowl and garnish with orange wedges, a heaping spoonful of haskap compote, coconut flakes and poppy seeds. Muesli can be kept in the refrigerator for 4 or 5 days. The compote will keep for a few more days.

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

Published on lapresse.ca on 1um May 2019.

Health ! : Chicano melon


Chicano melon

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 glass.
  • 2. Chop some mint leaves and add them to the glass.
  • 3. Fill the rest of the glass with watermelon juice, obtained by liquefying a melon in a blender with a little water.

Note: Using a watermelon, it will be possible to prepare different cocktails. Otherwise, the watermelon mixture can be used as a juice for babies. Those who love 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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