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Mediterranean Meal Salad

Mediterranean Meal Salad

by | Jan 14, 2026 | Main course, Non classé

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Mediterranean Meal Salad

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

This Mediterranean meal salad highlights sunny flavors and simple, well-chosen ingredients that, when brought together, make all the difference!

Mediterranean Meal Salad

Prep

15 min

Cook time

15 min

Ingredients

  • 340 g baby potatoes, halved
  • 1 pinch dehydrated Bas-du-Fleuve salted herbs
  • 280 g cherry tomatoes, halved
  • ½ cup pitted Kalamata olives
  • 1 large handful fresh dill, chopped
  • ¼ cup fresh chives, chopped
  • 1 handful fresh mint, chopped
  • 3 tbsp raw pistachios, roughly chopped
  • 100 g feta, crumbled
  • 200 g canned sardines in oil, drained
  • Pickled red onions, to taste
  • 5Dressing
  • 4 tsp extra virgin olive oil
  • 6 tsp maple syrup
  • 1 tsp lemon zest
  • 5 tsp lemon juice
  • 1 tsp moist Bas-du-Fleuve salted herbs
  • 1 garlic clove, minced
  • Freshly ground pepper, to taste

Instructions

  1. In a small bowl, mix all the dressing ingredients. Set aside.
  2. Place the potatoes in a large pot, cover with water, and bring to a boil. Add the pinch of dehydrated Bas-du-Fleuve salted herbs, stir, and cook for about 15 minutes until tender. Drain.
  3. In a large bowl, add the potatoes, tomatoes, olives, dill, chives, mint, pistachios, and feta. Pour in the dressing and toss gently. Divide the contents of the large bowl between two plates. Garnish with pickled red onions and top with the sardines.
  4. Enjoy.

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Express Salmon Pasta

Express Salmon Pasta

by | Dec 15, 2025 | Main course, Non classé

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Express Salmon Pasta

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

Because even rushed dinners can (and should!) be tasty, here’s an ultra-simple and so comforting recipe. A dish that proves it doesn’t take much to enjoy a great meal!

crackers

Preparation

15 min

Cooking

20 min

Ingredients

  • 400 g penne
  • 1 drizzle of extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp salted herbs
  • 2 tsp maple syrup
  • 3 garlic cloves, minced
  • 1 salmon or trout fillet, 500 g (skinless)
  • 283 g cherry tomatoes
  • 1 jar (280 ml) sun-dried tomatoes, drained and chopped
  • 250 g cream cheese, in pieces
  • 1 large handful fresh dill, coarsely chopped
  • Freshly ground pepper, to taste

Preparation

  1. Cook the pasta according to package directions. Drain and set aside.
  2. Preheat the oven to 180°C (350°F).
  3. In a small bowl, mix the lemon juice, salted herbs, maple syrup, garlic, and pepper. Set aside.
  4. Oil the bottom of a large baking dish. Place the salmon fillet in the center. Arrange the cherry tomatoes, sun-dried tomatoes, and cream cheese around the fish. Drizzle evenly with the liquid from the small bowl, then bake for about 20 minutes, until the fish is cooked through.
  5. Using a fork or masher, crush the mixture, then mix well. Add the dill and pasta, then toss gently to coat.
  6. Serve and enjoy.
  • Tip
  • This is a perfect dish for lunches!

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Hearty Vegetable Soup with Bas-du-Fleuve Salted Herbs

Hearty Vegetable Soup with Bas-du-Fleuve Salted Herbs

by | Mar 19, 2024 | Main course, Non classé

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Hearty Vegetable and Salted Herb Soup

Discover comfort in a bowl with this rich and flavorful hearty vegetable soup, featuring the famous Bas-du-Fleuve Salted Herbs. Perfect for cool evenings, this soup is a harmonious blend of seasonal vegetables, nutritious grains, and aromatics, promising to warm not only the body but also the soul. Adding the salted herbs at the end of cooking enhances this dish with their unique flavors, preserving their full aroma and freshness.

Preparation

20 min.

Total Cooking Time

1h10

Servings

8

Ingredients

  • 1 large onion, finely chopped
  • Olive oil
  • 3 celery stalks, diced
  • 3 medium carrots, cubed
  • 1 turnip, diced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 can (796 ml) diced tomatoes
  • 10 cups homemade beef broth (or other, as preferred)
  • 1 cup soup mix (containing lentils, split peas, rice, pearl barley)
  • 1 tbsp Bas-du-Fleuve Salted Herbs
  • Pepper to taste

Preparation

1. Prepare the vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. Add vegetables and aromatics: Stir in the celery, carrots, and turnip. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Sprinkle with dried oregano and thyme, and mix well.

3. Cook with broth: Pour the diced tomatoes and beef broth into the pot. Bring to a boil, then reduce heat to simmer.

4. Add soup mix: Incorporate the soup mix into the pot. Cook covered over low heat for about 1 hour, or until the grains and vegetables are tender.

5. Final touches: Once the soup is almost ready, add the Bas-du-Fleuve Salted Herbs and pepper to taste. Stir well and continue cooking for a few more minutes for the flavors to blend harmoniously.

6. Serve: Check seasoning and adjust to your taste. Serve the soup hot for a comforting and nourishing meal.

Making your own homemade beef broth

 

Making broth with beef soup bones is an excellent way to create a rich and flavorful base for your soups, stews, and other dishes. Here’s the best way to prepare it:

 

1. Bone preparation: If possible, use beef bones with a little meat on them for a richer broth. You can ask your butcher for marrow bones, knuckle bones, and meat scraps, which are perfect for broth.

2. Roasting the bones: For a richer-tasting broth, start by roasting the bones. Preheat your oven to 220°C (425°F) and place the bones in a single layer on a baking sheet. Roast them for about 20 to 30 minutes, until nicely browned. This process helps develop a depth of flavor through the Maillard reaction.

3. Cleaning the bones: After roasting, place the bones in a large pot. Cover them with cold water and bring to a boil. As soon as the water starts to boil, impurities will begin to rise to the surface. Skim these impurities carefully and reduce the heat to simmer.

4. Adding aromatics: To enrich the broth, add vegetables and aromatics. Carrots, onions, celery, crushed garlic cloves, bay leaves, sprigs of thyme, parsley, black peppercorns, and possibly a small amount of vinegar (which helps extract minerals from the bones) are popular choices. Do not add too much salt at the beginning; you can always adjust the seasoning once the broth is finished.

5. Long cooking: Let your broth simmer over very low heat for 6 to 24 hours. The cooking time depends on the quantity of bones and the desired concentration of the broth. The longer you simmer, the richer and more gelatinous the broth will be.

6. Straining: After cooking, strain the broth through a fine-mesh sieve or a cheesecloth-lined colander to remove all solids. This process ensures a clear broth.

7. Degreasing: Once the broth is strained, let it cool. The fat will rise to the surface and solidify, making it easy to remove.

8. Storage: The broth can be stored in the refrigerator for a few days or frozen for later use. To freeze it, you can pour it into ice cube trays or containers to facilitate portioning.

By following these steps, you will get a rich and flavorful beef broth, perfect as a base for many dishes.

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Deluxe Mac & Cheese

Deluxe Mac & Cheese

by | Mar 10, 2024 | Main course, Non classé

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Deluxe Mac & Cheese

A recipe shared by: Marie-Chantale Pelletier

I was looking to create a guilt-free mac and cheese! That’s why I added cauliflower and, most importantly, cheeses and cured meats from my region. When I create recipes, I search for several inspiring recipes online and then make my own composition. I don’t remember where the chef added salted herbs, but I wanted to try it, and wow! What a flavor it adds!!!!

Preparation

20 min.

Total Cooking Time

25 to 30 min.

Servings

4 to 6

Ingredients

  • 300g macaroni or mezzi rigatoni
  • 500g cauliflower, steamed for 5 to 8 minutes
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 ½ cups amber ale (La Gros Mollet from Micro du Lac or similar)
  • 1 tbsp salted herbs from Bas-du-Fleuve
  • 600g cheese (200g sharp cheddar, 200g Swiss, 200g Parmesan, all grated, preferably from Perron or St-Laurent cheese factory)
  • 275g mascarpone cheese
  • 10 thin slices bacon, cooked and cut into pieces
  • 1 ½ cups lukewarm milk
  • 1 tbsp cornstarch, diluted in 75 ml cold water
  • 1 tbsp fresh thyme leaves
  • Pepper to taste
  • Paprika to taste

Preparation

1. Prepare the pasta and cauliflower:

    • Boil salted water in a large pot to cook the pasta until al dente. Drain, rinse under cold water to stop cooking, then set aside.
    • Steam the cauliflower for 5 to 8 minutes until tender but still crisp. Set aside.

2. Prepare the cheese sauce:

    • In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
    • Pour in the beer and stir in the salted herbs. Simmer for 10 minutes to allow the alcohol to evaporate and flavors to concentrate.
    • Gradually add the cheddar, half of the Swiss cheese, and half of the Parmesan, stirring constantly over medium heat until the cheeses are melted and well incorporated.

3. Combine the ingredients:

    • Add the pasta and cauliflower to the cheese sauce. Pour in the lukewarm milk and the diluted cornstarch mixture, then stir well to ensure a homogeneous consistency.
    • Increase the heat slightly and add the thyme, mascarpone, and prepared bacon. Season with pepper to taste. Continue mixing until everything is hot and creamy.

4. Bake in the oven:

    • Transfer the mixture to a large oven-safe dish. Sprinkle evenly with the remaining Swiss cheese and Parmesan to create a gratin layer.
    • Preheat your oven to 425°F (220°C) and bake until the surface is golden brown and crispy, about 15 to 20 minutes.

5. Finishing and serving:

    • Let the dish rest for a few minutes after removing it from the oven before serving. Lightly sprinkle with paprika to add a touch of color and flavor.

Tips

  • For the beer: Amber ale adds a unique depth of flavor, but make sure the alcohol has evaporated to avoid bitterness.
  • For the cheese: Grate the cheese yourself for better melting and a creamier texture.
  • For the bacon: For a crispier texture, you can broil the bacon for a few minutes before cutting it into pieces.

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Linguine Carbonara

Linguine Carbonara

by | Mar 10, 2024 | Main course, Non classé

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Linguine Carbonara

A recipe shared by: Marie-Chantale Pelletier

The first recipe I made was from a magazine I had bought and the eggs cooked on the spot!! Haha! So, I read several recipes and created my own. And I found it lacked punch, so I added salted herbs and wow! Once again.

Preparation

15 min

Cooking

8 to 10 min.

Servings

4

Ingredients

  • 500 g linguine
  • 3 slices Perron bacon ¼" thick, cut into cubes
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tsp Bas-du-Fleuve salted herbs (moist, jarred)
  • 1 cup St-Laurent Parmesan cheese (or similar), grated
  • 4 tbsp Parmesan cheese, grated for garnish
  • 8 egg yolks (4 for the recipe, 4 for garnish)
  • Pepper to taste
  • Fresh basil and chives, chopped, for garnish

Preparation

1. Cooking the linguine: In a large pot of salted boiling water, cook the linguine al dente according to package instructions. Before draining, reserve ¾ cup of the cooking water and set aside. Drain the pasta and reserve.

2. Preparing the carbonara sauce: In a medium bowl, whisk the 4 egg yolks with 1 cup grated Parmesan cheese until smooth. Stir in the salted herbs and season generously with pepper. Set aside.

3. Cooking the bacon and aromatics: Heat a large skillet over medium heat. Add the bacon cubes and cook until crispy. Reduce the heat, add the shallot and garlic, and cook for 1-2 minutes until fragrant and lightly golden.

4. Finishing the sauce: Remove the skillet from the heat to prevent the eggs from coagulating. Quickly stir the egg and Parmesan mixture into the bacon and shallots in the skillet. Gradually add the reserved cooking water while stirring until you achieve a creamy sauce. If the sauce is too thick, add a little more cooking water.

5. Assembly: Immediately add the drained linguine to the skillet and gently toss to coat the pasta with the sauce. Adjust seasoning as needed.

6. Serving: Serve the pasta garnished with fresh basil, chopped chives, a raw egg yolk in the center (for those who enjoy it), and a generous sprinkle of grated Parmesan. Offer freshly ground black pepper for your guests to add to their taste.

Tips

  • For the bacon: For optimal texture, let the bacon rest on paper towels after browning to remove excess fat.
  • For the eggs: Make sure the eggs and cheese are well mixed before adding them to the pasta to prevent the eggs from cooking too quickly and becoming lumpy.
  • For the herbs: Using fresh herbs as garnish adds a touch of freshness and color that contrasts beautifully with the richness of the carbonara.

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Ham and Salted Herb Quiche

Ham and Salted Herb Quiche

by | Nov 10, 2023 | Main course, Non classé

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Ham and Salted Herb Quiche

This ham quiche is a real treat for kids, but also for adults! It’s a recipe that can be easily modified by adding vegetables, but at our house, the kids prefer to eat their vegetables on the side and since they don’t like onions, the recipe doesn’t include any. Be careful not to use ham that’s too salty; if it is, reduce the amount of salted herbs slightly.

Preparation

15 min

Cooking

40 min

Servings

6

Ingredients

  • 6 eggs
  • 1 cup 15% cooking cream
  • 3/4 cup grated Swiss or Gruyère cheese
  • 1 cup diced ham
  • 2 tsp moist salted herbs from Bas-du-Fleuve (jarred)
  • Pepper
  • 1 large pie crust of your choice

Preparation

  1. Preheat the oven to 375°F.
  2. If your dough is not already in a pan, roll out the dough into a 12-inch (30 cm) disk and place in a 9-inch pan.
  3. On your pie crust, add the ham and cheese.
  4. In a bowl, whisk the eggs with the cream, salted herbs, and pepper. Pour into the crust.
  5. Bake for 40 minutes or until the quiche is lightly golden and the filling is set.
  6. Let rest for 15 minutes before removing from the pan and serving. Serve with vegetables of your choice or a salad.

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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, Non classé

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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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Grilled Lamb Skewers with Salted Herbs

Grilled Lamb Skewers with Salted Herbs

by | Oct 30, 2023 | Main course, Non classé

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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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Maple and Salted Herb Salmon

Maple and Salted Herb Salmon

by | Oct 20, 2023 | Main course, Non classé

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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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Tuna Steaks with Salted Herbs

Tuna Steaks with Salted Herbs

by | Feb 25, 2022 | Main course, Non classé

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Tuna Steaks with Salted Herbs

An original recipe by Stéphanie Ross

Tuna Steaks with Salted Herbs

Preparation

10 min

Cooking

2 min

Ingredients

  • 2 tuna steaks (2–3 cm thick)
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 1/2 tsp wet salted herbs from Bas-du-Fleuve
  • Black pepper, to taste
  • Lemon zest (optional)

Preparation

  1. Remove the tuna from the refrigerator 10 minutes before cooking.
  2. Pat the tuna steaks dry.
  3. Mix oil, honey, lemon, and wet salted herbs from Bas-du-Fleuve.
  4. Brush the tuna steaks with the salted herb mixture.
  5. Heat a skillet over medium-high heat.
  6. Sear the tuna for 30 to 45 seconds on each side.
  7. Finishing touch: lemon zest, pepper, and dehydrated herbs as needed.
  8. Serve immediately (center should be pink).
  • Tip
  • Serve with green vegetables and roasted potatoes.

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