• Frying Pan
• Tongs
• Knife
• Cutting Board
• Pot
• Strainer

Directions

Boil water in a pot, once it is ready add pasta. Cook until soft. While pasta is cooking, cut the peppers, mushrooms, zucchini, green onions and mince the garlic.

When done cutting, combine all ingredients into frying pan except wine, pasta and parsley. Sauté until the vegetables are soft. Once they are soft, add the wine.

Once the pasta is finished cooking, strain it and add it to the frying pan. Mix it around and then finish with the parsley.

Top it off with some Parmesan cheese and fresh ground pepper to taste!

Bon appetit!

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Directions

Salmon

Sprinkle salt flower and crushed pepper on the salmon filets, sear all sides of the salmon filets in hot olive oil, season well, add rice vinegar and finish with the honey. Leave to cook during a few seconds and put aside.

Quinoa

1. Wash the quinoa in cold water and thoroughly rinse, cook the quinoa in boiling water slightly salted for about 10 to 12 minutes.
2. After the quinoa is cooked, cool it and put it aside at room temperature.
3. Mix all ingredients with the quinoa and put aside.

Salsa

1. Cut tomato into cubes, slice onions, chop coriander, shallots.
2. Combine all ingredients in a mixing bowl

Green beans

Cook the green beans from Quebec in salted water, verify if they are cooked after 4 minutes, cool them in icy water, drain and put aside.

Plating

Arrange the quinoa salad on each plate and place salmon filet on the salad, pour some cooking juice, slightly, on the salmon filet and finish with the green bean salad seasoned with lemon juice and green shallots.

Enjoy!

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Directions

Sweet Potato Puree
1.  Cut Sweet Potatoes into cubes place in pot with water
2. Cook till tender and set aside when done.
(While sweet potatoes are cooking, make Salsa Verde)
3. After Salsa Verde is finished, puree the cooked sweet potatoes with the immersion blender, and set aside the potatoes, they can be served at room temperature for this dish.

Salsa Verde
1. Clean coriander and parsley chop it up into course pieces, crush the garlic.
2. Place garlic and chopped herbs into a small container, squeeze limes over these items
3. Add oil just till you see that the oil is only halfway in the ingredients, in other words the oil should not completely cover otherwise your salsa Verde will be to runny.
4. Add a pinch or two of salt then process with the immersion blender till it’s blended. Should take 60 seconds, you don’t want it to be over processed.

Scallops
1. Season your scallops with a little salt and pepper
2. Place enough oil to lightly cover your frying pan, heat till the oil slightly starts to smoke, ,
3. Carefully place scallops in the frying pan, approximately 2 min per side till a golden crust has appeared. Total cook time is 3-4 minutes
4. Transfer to a plate lined with paper towel to absorb the oil

Plating
Spread your sweet potato puree in the center of your plate to form a circle big enough to place your scallops on top, spoon some salsa Verde over each scallop then garnish with a little Caviar over each scallop.

Garnish Options

You can add vegetables to the dish, Taro root chips (thinly sliced taro root that you can pan fry till crispy) you can save some leaves from the coriander and parsley for garnish also.

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Directions Shrimp
Place all batter ingredients into a mixing bowl, whisk together and set aside. Heat pan to medium-high heat. Cover bottom of pan with olive oil. Dip shrimp in batter allowing any excess to drip off then place shrimp on pan and fry until golden brown and slightly puffed.

Directions Salad
Place all vinaigrette ingredients into mixing bowl, whisk together and set aside. Finely chop all your fresh ingredients and set aside in a bowl.Combine your vinaigrette and fresh ingredients together in a bowl, mix thoroughly. After all your ingredients are mixed properly together garnish with shrimp sesame seeds green onion and serve.

Enjoy and share with friends!

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