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Honey, mustard, and salted herb chicken with sheet-pan vegetables

Honey, mustard, and salted herb chicken with sheet-pan vegetables

by | Nov 1, 2023 | Main course

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Honey, mustard, and salted herb marinated chicken and sheet-pan vegetables

A sheet-pan recipe makes life easier on busy weeknights. No need to dirty several pots and pans to cook this marinated chicken breast recipe. Plus, it only requires a few ingredients. For the vegetables, you can use whatever you already have in your fridge. It’s even simpler that way!

Preparation

10 to 15 min

Cooking

35 min

Servings

4

Ingredients

Chicken

  • 3 to 4 chicken breasts
  • 3 tbsp olive oil
  • 3 tbsp honey
  • 1 garlic clove
  • 1 tbsp mustard
  • 1 tbsp lemon juice
  • 1 tbsp moist Bas-du-Fleuve salted herbs (jarred)

Vegetables

  • 1 delicata squash
  • 1 red bell pepper
  • 1 red onion
  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • Dehydrated Bas-du-Fleuve salted herbs to taste

Instructions

  1. In a bowl, mix the marinade ingredients and pour over the chicken breasts. Cover and refrigerate for 1 hour or more.
  2. Clean and chop the vegetables, then place them in a dish.
  3. Drizzle the tablespoon of olive oil over the vegetables and add a few pinches of dehydrated salted herbs. Toss and set aside.
  4. Preheat the oven to 350°F.
  5. Arrange the chicken and vegetables on a baking sheet lined with parchment paper. Spoon some marinade over the chicken breasts. Keep the remaining marinade chilled.
  6. Bake for 35 minutes.
  7. Halfway through cooking, pour the remaining marinade over the chicken.

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Vegetable Couscous with Salted Herbs

Vegetable Couscous with Salted Herbs

by | Oct 31, 2023 | side dish

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Vegetable Couscous with Salted Herbs

Couscous pairs well with lamb, chicken, pork, sausage, fish dishes… in short, you’ll understand it’s a versatile dish. My children like to add pieces of sausage and serve it all in a red bell pepper. For me, it’s my first choice to serve with my lamb tagine.

You can use frozen vegetables or fresh carrot, bell pepper, onion, and celery cubes.

Preparation

8 to 10 min

Cooking

1 + 3 min

Servings

4

Ingredients

  • 1 cup medium couscous
  • 1 cup vegetable broth
  • 1 tbsp olive oil
  • 1 cup frozen vegetables of your choice
  • 1 clove garlic
  • 1 tsp wet salted herbs (or more to taste)

Preparation

  1. In a saucepan, bring the vegetable broth to a boil and add the couscous. Remove from heat, stir lightly, and let rest covered for 5 minutes.
  2. Meanwhile, sauté the vegetables and garlic in olive oil until the vegetables are thawed.
  3. Add to the couscous with the wet salted herbs. Taste and adjust seasoning as desired.
  • You can replace the vegetable broth with any other broth or simply water.

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Grilled Lamb Skewers with Salted Herbs

Grilled Lamb Skewers with Salted Herbs

by | Oct 30, 2023 | Main course

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Grilled Lamb Skewers with Salted Herbs

A recipe that has been shared with us many times since this summer. Those who have tried it are unanimous: it’s excellent!

For ground lamb, Bergerie de La Colline (for people in La Mitis and surrounding areas).

To see the video and the complete recipe: ⇒ HERE

Preparation

15 min

Cooking

12 min

Servings

4

Ingredients

Lamb

  • 600g ground lamb
  • 2 tbsp (30ml) Salted Herbs from Bas-du-Fleuve
  • 2 cloves garlic, minced
  • 1/2 lemon (zest only)
  • 1 tbsp (15ml) Dijon mustard
  • 3 tbsp (45ml) crushed pistachios
  • 1 tbsp (15ml) camelina oil

Dressing

  • 1/2 cup (125ml) grapeseed oil
  • 1 tbsp Dijon mustard
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) cider vinegar
  • 3 tbsp (45ml) fresh cilantro
  • 6 mint leaves
  • 1 clove garlic, minced
  • Salt and pepper

Garnish

  • 4 heirloom tomatoes
  • 2 fresh mozzarella
  • 12 basil leaves
  • 1/2 cup (125ml) crushed pistachios
  • 1/4 cup (60ml) fried shallots

Preparation

  1. Preheat the BBQ to high heat while keeping an indirect cooking zone.
  2. Mix the meat with the salted herbs, lemon zest, pistachios, mustard, and garlic. Then form 8 meat logs and thread them onto skewers. Lightly brush the meat with camelina oil.
  3. Grill the lamb skewers on the BBQ for 7 to 9 minutes or until the meat is slightly pink.
  4. For the dressing, using an immersion blender, blend the ingredients and season well with salt and pepper. Set aside.
  5. Cut the heirloom tomatoes into wedges and season with dressing, salt, and pepper. Arrange them on the plates. Break up the fresh cheese and place it on the tomatoes. Drizzle the dressing over the cheese and garnish the top with basil leaves and pistachios. Decorate with a few flowers and garnish with the lamb skewers.

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Mashed Potatoes with Salted Herbs

Mashed Potatoes with Salted Herbs

by | Oct 20, 2023 | side dish

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Mashed Potatoes with Salted Herbs from Bas-du-Fleuve

Easy, you say! Yes, but many people ask us whether to use jarred or dehydrated salted herbs and how much. While we’re talking about mashed potatoes, we’ll share our favorite variety for mashing, the Yukon Gold (yellow potato).

Preparation

10 min

Cooking

30 to 40 min

Servings

4

Ingredients

  • 1 kg (6 cups) peeled potatoes, cut into quarters
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 tsp wet salted herbs (or more to taste)
  • Pepper to taste

Preparation

  1. Place the potato quarters in a saucepan and cover with cold water.
  2. Bring the water to a boil, then reduce heat to medium. Cook uncovered for 20 to 25 minutes or until the potatoes are tender. Drain and return to the saucepan.
  3. Using a potato masher, mash with the butter. Add the milk and mix until the mash is smooth.
  4. Add the salted herbs, pepper, and mix. Add more wet salted herbs if desired.

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Maple and Salted Herb Salmon

Maple and Salted Herb Salmon

by | Oct 20, 2023 | Main course

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Maple and Salted Herb Salmon

A truly simple recipe, with few ingredients, yet so flavorful! Maple syrup and Bas-du-Fleuve salted herbs are the perfect blend for sweet and savory lovers. Accompanied by roasted asparagus with olive oil and dehydrated salted herbs, a quick meal for busy evenings.

Preparation

10 min

Cooking

15 to 20 min

Servings

4

Ingredients

Salmon

  • 1 kg salmon fillet* with or without skin
  • 1/3 cup maple syrup
  • 1/4 tsp wet salted herbs (or more to taste)
  • 1/4 tsp garlic powder

Asparagus

  • 1 lb asparagus
  • 1 tbsp olive oil
  • 1/2 tsp dehydrated salted herbs (+ or - to taste)

Preparation

  1. Preheat oven to 400 ºF.
  2. Place the salmon fillet on a baking sheet lined with parchment paper.
  3. Mix maple syrup, wet salted herbs, and garlic powder. Brush half of the mixture over the salmon.
  4. Prepare the asparagus, coat with olive oil, and sprinkle with dehydrated salted herbs. Mix well and spread on the baking sheet.
  5. Place the baking sheet in the oven for 15 to 20 minutes, depending on the thickness of the salmon.
  6. Halfway through cooking, brush with the remaining maple syrup mixture.
  • Note

Salmon portion per person: A salmon fillet portion, 200 to 250 g per person.

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