Ingredients:

• 2 cups cooked jasmine rice (preferably chilled)
• 1 cup mixed microgreens (such as kale, broccoli, or radish)
• 2 eggs
• 1/2 cup frozen peas and carrots, thawed
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1/2 teaspoon black pepper
• Salt to taste

Preparation:

Step 1: Heat the Pan Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 2: Add Eggs: Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are fully cooked, and then mix them with the garlic.

Step 3: Add Veggies:Add the thawed peas and carrots to the pan, and sauté for about 2-3 minutes until they are slightly softened. Then, add the green onions and microgreens to the pan and stir-fry for another 1-2 minutes until the microgreens are slightly wilted.

Step 4: Add Rice and Seasonings Add the chilled jasmine rice to the pan and toss it with the vegetables and eggs. Stir-fry for 2-3 minutes, breaking up any clumps of rice with a spatula.

Step 5: Add Flavor Add soy sauce, oyster sauce (if using), black pepper, and salt to taste. Stir-fry for another 1-2 minutes, allowing the flavors to meld together and coat the rice evenly.

Step 6: Finish with Sesame Oil Drizzle the remaining tablespoon of sesame oil over the fried rice and give it a final toss to incorporate the flavors and impart a nutty aroma.

Step 7: Serve and Garnish Transfer the Louis V Fried Rice to serving bowls or plates. Garnish with additional microgreens and a drizzle of sesame oil for a fresh and vibrant presentation.

We’re using microgreens supplied by kevinlovesmicrogreens: a small “direct to community” farm that offers quick home deliveries anywhere in Montreal. They specialize in growing 4 varieties of nutrient-dense microgreen.

There you have it – a simple yet scrumptious recipe for Louis V Fried Rice using microgreens and sesame oil. This dish not only delivers on flavor, but it also packs a nutritional punch with the addition of microgreens, which are rich in vitamins, minerals, and antioxidants. The sesame oil adds a fragrant and distinct flavor that elevates the dish to a whole new level. Whether you’re looking for a quick and healthy weeknight meal or a flavorful side dish, this Louis V Fried Rice recipe is sure to impress your taste buds and leave you craving more. So, why wait? Head to your kitchen and give this recipe a try today!

Whether you are picturing this summertime classic as an extraordinary event for a big group of friends and family, or if you just want to make lunchtime a bit more thrilling for you and the kids at the park, there are some essential tips you can follow to make sure your outdoor meal is a success!

This week, we put together a small list of Picnic Pointers that will come in handy for any outdoor meal you are planning; big or small, in the backyard or on your mountain hike. But that’s not all! In collaboration with recipe developer and blogger Unsweetened Caroline, we suggest two easy recipes to take with you for your open-air dining event: an easy-to-toss-together Asparagus Pasta Salad with Goat Cheese and Lemon Vinaigrette, and deliciously sweet Sugar-Free Strawberry Rhubarb Thumbprint Cookies!

With Unsweetened Caroline’s delectable recipes and our great tips, eating outdoors will be a sure way to up your everyday fun level over the summer months!

Pointers:

1. Picnics should be a breeze!
   Don’t stress over planning them& just take it easy. The great thing about picnics is that they are informal and simple.
2. Be Prepared:
   Accessories like corkscrews and napkins are easy to forget and don’t grow on trees! Create an organized checklist of all the necessary items you’ll need!
3. Travel and Transport:
   Make sure you have a sturdy, cool, and spill-proof way to transport your food. A backpack might be necessary depending on how far you have to travel, but if your destination is close by, something whimsical like our Biscayne Picnic Basket could be just right! Better yet, it comes fully loaded with a service for 4, including a wine cork!
4. Avoid Fragile Food:
   Leave the frosted cakes at home. Cookies are an easy dessert that won’t fall apart and that don’t require any assembly at your destination. Plus, it will satisfy your sweet tooth just the same!
5. Feature Fresh Finger Food:
   Dishes that are easily served and consumed, perhaps by only using a fork or nothing at all, and that will hold up in the heat (try to avoid mayo) are perfect picnic choices. A fruit platter, for instance, is easy to share, a crowd pleaser and will keep foodies feeling refreshed!
6. Dismiss Dining Conventions:
   Drop the formalities and forget the fancy dinnerware. No need to plan separate courses, so let guests enjoy as they please! Lightweight reusable melamine dishes are the best way to go for dinnerware and are a good choice for the environment!
7. The Forecast is a Factor:
   Whether it be hot or cold, sunny or cloudy, the weather is a factor. Bring sunscreen or an extra cozy throw to cuddle up in–just in case! Place food that needs to stay cool in the shade and don’t forget about other outdoor necessities like bug spray or bug repellent candles!

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Here to help you prep a meal that is useful for a hike, convenient to take to an outdoor sports game, or to set the mood on a grassy hill at sunset,

Caroline is the photographer, writer and recipe developer behind Unsweetened Caroline, a food blog that features healthy, sugar-free recipes. In addition to being sugar-free, most of her recipes are vegetarian and can be made allergy-friendly. She created Unsweetened Caroline when recovering from a sugar addiction, in hopes of inspiring others. When she’s not cooking, she’s either hiking, practicing yoga or dreaming about new recipes.

Caroline is a soon-to-be dietitian living in Saint John, New Brunswick. You can follow her on Instagram, Twitter, Facebook or on her blog for more recipes!

In North America, we like to adopt the best foods from countries around the world. Tacos are no exception; they have become a tasty tradition to prepare at home for many households around the country. Does Taco Tuesday ring a bell for anyone? This meal brings a wide variety of flavours that are as vibrant and dynamic as dishes that come from much farther.

As a dish that has been enjoyed for many centuries, some sources say before Europeans came to North America, many styles, methods, and flavourings have since been developed to cook and serve tacos! Originally filled with fish, most commonly made today tacos are enjoyed in hard-shells with ground beef.  While that style and those ingredients are a favourite, we invite you to spice up your next Taco Tuesday or Mexican Fiesta dinner party, with a new style of taco:  pulled pork with red cabbage, lime, cilantro, avocado slices and salsa. And what’s even more is that you can easily make this pulled pork two ways – with our pressure cooker or with our slow cooker – you decide!

Whichever way you choose, you’ll love the tender taste of the pulled pork.  Made with some ingredients like BBQ, Worcestershire and Tabasco sauce, this spicy and sweet pulled pork adds new textures and tastes.  While the salsa and avocado bring back all the high notes of classic Mexican dishes we know and love. So, get your sombrero on and your maracas out, and try our pulled pork tacos – two ways!

Directions

In a bowl, mix all ingredients except for the pork, into a smooth puree with the hand blender. Add some salt and pepper to the mix and the roast.

Slow cooker: Put the roast with the sauce in the slow cooker then cover and cook slowly at low heat for approximately 8 hours. You can reduce cooking time to 6 hours by setting the heat on high.After 8 hours, put meat aside on a plate and cover with aluminum foil. Leave it to cool for 15 minutes then pull the meat with a fork. Meanwhile, in a pan, bring the sauce to a boil and let it reduce by half, or until it has a syrup texture. Add meat and mix well.

Pressure cooker: Put the pork and sauce in the pressure cooker. Close the cooker and bring it to pressure over high heat. Reduce the temperature to medium (or just enough to maintain pressure) and continue cooking for 60 minutes (for 4 pounds of pork cut into 8 pieces).

Garnish the tacos or the tortillas with minced red cabbage, lime, cilantro, avocado slices and salsa and enjoy!

Because everyday should be a fiesta!

Click here for a text only version of the recipe!

It’s New Year’s Eve and whether your plans to celebrate the New Year tonight and tomorrow have been set for weeks or whether you’re more of a last-minute-plans person, the holidays are a busy time. Point is, between gift-giving and feast-making, finding time to whip up an appetizer to serve at your New Year’s party or to bring to a party you’re attending is a near impossible feat!

You need an appetizer recipe that you can make in a flash! But, one that will be just as pleasing to the palate as if you spent all afternoon preparing it.

Well, we’ve put together a few easy to do last minute appetizer recipes which each one can be made in 20 minutes – or less! With a choice of a sweet, savory, and veggie quick and easy to do appetizers, you’ll be left with plenty of time to get glammed up in your shimmering best for a night full of reveling. And to top it off, your fellow merrymakers will be impressed by the tasty treat you brought!

Feel the cheer of the coming New Year and give these hassle-free and easy to do party appetizers a try!

Creamy Feta Stuffed Peppers 

Photo & Recipe adapted from iheartvegatables.com 

Ingredients

• 12 mini peppers
• ½ cup cream cheese
• ½ cup feta
• ½ tsp garlic powder
• 3 tbsp fresh dill

Preparation

1. Use the microdot small chef knife to slice the peppers lengthwise so that the halves will lay flat. Scoop out the seeds and discard.
2. In our 5L mixing bowl, stir the feta, cream cheese, garlic powder, and dill until combined.
3. Stuff each pepper with filling and top with extra dill to taste.
4. Serve on the Kim rectangular platter and enjoy!

Apple Walnut Crostini

Photo & Recipe adapted from: relunctantentertainer.com 

Ingredients

• 2 chopped apples
• 1 cup crumbled gorgonzola cheese
• 1 cup chopped walnuts
• ½ cup cream cheese
• 2 tablespoons honey
• 1 fresh baguette
• 2 tablespoons balsamic reduction

Preparation

1. Turn oven on to Broil. Cut baguette into 1 inch pieces with our microdot bread knife. Place in oven on our thinkkitchen pan and let toast. Remove after 1-3 minutes or when edges are golden-brown.
2. Combine honey, apples, gorgonzola and walnuts in our deep mixing bowl and stir.
3. Spread a thin layer of cream cheese on the toasted baguette.
4. Top with honey, apple, gorgonzola, and walnut mixture. Drizzle on balsamic reduction.
5. Serve with our take out rectangular plate and enjoy!
   

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Prosciutto Wrapped Asparagus

Photo & Recipe adapted from eightwildboars.wordpress.com

Ingredients:

• 12 asparagus spears
• 6 slices prosciutto
• 1 ½ tablespoon butter

Preparation:

1. Wash the asparagus and snap or cut off the woody ends.
2. Cut prosciutto length-ways into halves. Lay a piece of prosciutto on the thinkkitchen Milan cutting board. Take one piece of asparagus and place it at the end of the piece of prosciutto. On an angle, roll the asparagus, holding the end of the prosciutto to it. Wrap the meat tight, until you get to the end of the prosciutto.
3. Melt butter in the Remy Olivier Sabayon frypan on medium-high heat. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
4. Serve in our Amanda oval platter and enjoy!
   

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Here to help you save time and enjoy your New Year’s celebrations,

Directions: Rice

Rinse the rice gently, drain it and repeat four to five times until water becomes clear. Leave the rice in the strainer until it is well drained. Once the rice is drained, place the rice and the water in the rice cooker. Close the cover and turn the machine on. In a small bowl, mix vinegar, salt and sugar until they have completely dissolved. Set aside.

Put the cooked rice in a bowl, ideally in a stainless steel bowl. Add the mix of rice vinegar and stir with a spatula. Mix until the rice has soaked in the rice vinegar. Leave to rest for 5 minutes. Repeat the operation two to three times. Leave the rice to cool at room temperature, once the rice is cooled, it is ready to use to create your sushis.

Sushi

Cut salmon into pieces of approximately 20 g each in the fat opposite direction. Form a stretched ball with the rice (work with the right hand lightly wet).  The quantity of rice should not exceed 15 ml (1 tablespoon) for each sushi. Put the fish slice on the tip of your left hand. Spread wasabi with your right index and deposit on the rice.With your right thumb and major finger fold the salmon edges in order to cover well the rice ball. Garnish with caviar, nori leaf and vegetables.

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