Vegetarian Risotto Recipe

Makes 10 servings

  • 907 g kale, cut into small dice
  • Oil, as needed
  • 907 g butternut squash, small dice
  • 63 g minced onion
  • 57 g butter
  • 2 cups/480 mL Arborio rice
  • 1.68 L Vegetable Stock
  • 1 Standard Sachet d’Epices
  • Salt, as needed
  • Ground white pepper, as needed
  • 85 g shaved Parmesan
  • 90 mL vegetable oil
  • 907 g portobello mushrooms, cut into small dice
  • 907 g red peppers, roasted, peeled, cut into small dice
  • 21 g chopped sage
  • 43 g chopped parsley
  • 142 g toasted pumpkin seeds
  1. Blanch the kale briefly in simmering salted water. Shock in ice water, drain, and reserve.
  2. Lightly oil a small roasting pan and add the butternut squash. Roast in a 204°C oven until just soft, 15 to 20 minutes. Reserve.
  3. Sweat the onions in the butter in a medium pot until soft and translucent, 6 to 8 minutes. Add the rice and mix thoroughly. Cook, stirring, until a toasted aroma rises, about 1 minute
  4. Add one-third of the stock and the sachet and cook, stirring constantly, until the rice has absorbed the stock. Repeat, adding the remaining stock in two more portions, allowing each to be absorbed before adding the next. Cook the risotto until the rice is tender but with a pleasing texture and most of the liquid is absorbed.
  5. Remove the sachet. Season the risotto with salt and pepper. Stir in the cheese. Hold warm.
  6. When ready to serve, heat the vegetable oil in a medium saute pan. Add the mushrooms and saute until golden, 5 to 7 minutes. Add the kale, squash, and peppers. Saute until the mixture is heated through, tossing to combine the vegetables.
  7. Serve the risotto topped with the vegetables, sage, parsley, and pumpkin seeds, or gently fold the mixture into the risotto.

Oven-Roasted Tomatoes Recipe

Makes 10 servings

  • 2.04 kg Roma tomatoes
  • 90 mL extra-virgin olive oil
  • 14 g minced garlic
  • 14 g minced shallot
  • 2 tsp/2 g basil chiffonade
  • 2 tsp/2 g chopped oregano
  • 1 tsp/1 g chopped thyme
  • Salt, as needed
  • Ground black pepper, as needed
  1. Remove the cores from the tomatoes and cut into the desired shape (halves, quarters, wedges, or slices). Arrange in a single layer skin side down on a rack over a sheet pan.
  2. Combine the oil, garlic, shallots, basil, oregano, and thyme. Season with salt and pepper. Drizzle or brush this mixture over the tomatoes and turn carefully to coat them. Make sure that the skin side is down before roasting.
  3. Roast in a 135°C oven until the tomatoes are dried and lightly browned, 1 to 1,5 hours.
  4. The tomatoes are ready to serve now or use as an ingredient in another dish, or they may be cooled on the racks and stored, covered, under refrigeration.

French-Style Peas Recipe

Makes 10 servings

  • 57 g pearl onions
  • 113 g butter
  • 567 shelled green peas
  • 340 g Boston lettuce chiffonade
  • 120 mL Chicken Stock
  • Salt, as needed
  • Ground black pepper, as needed
  • 3 tbsp/25 g all-purpose flour
  1. Bring a large pot of water to a rolling boil. Add the pearl onions and blanch for 1 minute. Remove the onions, rinse in cool water until they can be handled, and remove the skins.
  2. Heat 57 g of the butter in a large saute pan over low heat and add the pearl onions. Cook, covered, until they are tender and translucent, 8 to 10 minutes.
  3. Add the peas, lettuce, and stock to the onions. Season with salt and pepper. Bring to a gentle simmer over low heat and return the lid to the pan. Stew the peas until fully cooked and tender, 3 to 4 minutes.
  4. Blend the remaining butter with the flour and add gradually to the peas in small pieces until the cooking liquid is lightly thickened. Adjust seasoning with salt and pepper if necessary and serve on heated plates.

Roasted Carrots Recipe

Makes 10 servings

  • 57 g duck fat, lard, or vegetable oil
  • 1.13 kg oblique-cut carrots
  • Salt, as needed
  • Ground black pepper, as needed
  1.  Preheat a medium roasting pan in a 177°C oven. Melt the fat in the pan.
  2. Add the carrots, toss with the melted fat, and season with salt and pepper. Roast the carrots until tender and golden brown, stirring occasionally.
  3. Serve immediately.

Grilled Vegetables Provence style Recipe

Makes 10 servings

  • 57 g garlic cloves
  • 240 mL olive oil, or as needed
  • 2 tbsp/6 g minced rosemary
  • 567 g zucchini, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 567 g eggplant, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 227 g onion, sliced into 1.25 cm rings
  • Salt, as needed
  • Ground black pepper, as needed
  • 170 g green pepper
  • 170 g red pepper
  • 113 g peeled, seeded, and medium-diced tomato
  • 1 tbsp/15 mL balsamic vinegar
  • 28 g basil chiffonade
  1. Place the garlic in a large, shallow pan and add enough oil to barely cover it. Add the rosemary and simmer over very low heat until the garlic is blanched but not falling apart, 15 to 20 minutes. Remove from the heat and cool to room temperature. Reserve.
  2. Brush the zucchini, eggplant, and onion rings with the garlic and rosemary oil and season with salt and pepper. Place them on the hot grill and cook on the first side until browned. Turn once and complete cooking on the second side until the vegetables are tender, 3 minutes total or more. Remove from the grill.
  3. Grill the peppers until evenly charred on all sides. Remove from the grill and let the peppers cool. Remove the skin, core, seeds, and ribs. Cut the peppers into 1.25 cm strips.
  4. Put the garlic and 6o mL of the oil in a large, deep saucepan and heat over medium heat. Remove the pan from the heat. Add the grilled vegetables and the tomatoes and stir gently to blend the flavors. Add the vinegar and adjust seasoning with salt and pepper. Fold in the basil and serve immediately, or hold the vegetables warm for service and garnish individual servings with basil.

Ratatouille Recipe

Makes 10 servings

  • 90 mL olive oil, or as needed
  • 340 g medium-dice onion
  • 21 g minced garlic
  • 28 g tomato paste
  • 113 g medium-dice red pepper
  • 454 g medium-dice eggplant
  • 340 g medium-dice zucchini
  • 227 g peeled, seeded, and medium-diced tomato
  • 120 mL Chicken Stock or Vegetable Stock , or as needed
  • Salt, as needed
  • Ground black pepper, as needed
  • 14 g chopped herbs, such as thyme, parsley, and/or oregano
  1. Heat the oil in a large pot or rondeau over medium heat. Add the onions and saute until translucent, 4 to 5 minutes. Add the garlic and saute until soft, about 1 minute.
  2. Turn the heat to medium-low. Add the tomato paste and cook until it completely coats the onions and develops a deeper color, 1 to 2 minutes.
  3. Add the vegetables in the following sequence: peppers, eggplant, zucchini, and tomatoes. Cook each vegetable until it softens (2 to 3 minutes each) before adding the next.
  4. Add the stock and turn the heat to low, allowing the vegetables to stew. (The vegetables should be moist but not soupy.) Stew until the vegetables are tender and flavorful. Season with salt, pepper, and herbs.
    Serve immediately.