Ingredients

For the grilled vegetables

PREPARING THE RICE AND SHRIMP

Preparation

For the grilled vegetables

1. Preheat the barbecue to medium heat.
2. In a large bowl, combine the mushrooms, bell peppers, zucchini and onions. Add the oil, Salted Herbs and black pepper, then toss to coat the vegetables evenly.
   Transfer the vegetables to a BBQ grill pan or grilling basket and cook until tender and nicely charred.

PREPARING THE RICE AND SHRIMP

1. Cook the rice according to the package directions. Set aside.
2. In a large bowl, add the shrimp. Add the oil, maple syrup, lime juice, cilantro, garlic, Salted Herbs and black pepper, then gently toss to coat evenly.
3. Thread the shrimp onto bamboo or wooden skewers (4 shrimp per skewer).
4. Place the skewers on the grill and cook for about 2 minutes per side, or until the shrimp are fully cooked.
5. Divide the rice, grilled vegetables and shrimp skewers among four plates. Serve with the Fresh Lime and Salted Herbs Sauce.

• Salted Herbs from Bas-Saint-Laurent are naturally very flavourful, so it’s always best to start with a small amount and adjust the seasoning to your taste.

• Remember to soak bamboo or wooden skewers in water for about 20 minutes before grilling to prevent them from burning or darkening too quickly on the BBQ.

• This recipe is easy to customize! Feel free to replace the shrimp with your protein of choice, such as steak, sausages, chicken skewers or white fish, depending on your preference.

Ingredients

Preparation

1. Lightly brush the focaccia with oil, then grill for a few minutes on the barbecue, in a skillet or in the oven until lightly golden.
2. Spread the Fresh Lime and Salted Herbs Sauce inside the focaccia. Layer the grilled vegetables, then season evenly with a pinch of Salted Herbs and freshly ground black pepper, to taste. Top with feta cheese and arugula.
   Close the sandwich, cut in half and serve immediately.

• For an extra touch of flavour and richness, drizzle a little extra virgin olive oil or virgin camelina oil inside the sandwich just before serving.

Ingredients for 4 (2 TO 3 TACOS PER PERSON)

For the Shrimp & Tortillas

Toppings (optional and to taste)

Preparation

Shrimp & Tortillas

1. In a small bowl, whisk together the olive oil, lime juice, maple syrup, dehydrated Salted Herbs from Bas-Saint-Laurent, paprika, cumin and pepper. Set aside.
2. Place the shrimp in a large bowl. Pour the seasoning mixture over the shrimp and toss to coat evenly.
   
3. Heat a non-stick skillet over medium heat. Cook the shrimp until fully cooked, pink and lightly browned.
4. Warm the tortillas in a dry skillet for about 30 seconds per side, until soft and lightly golden.

Assembly

1. When ready to serve, fill the tortillas with your choice of toppings and enjoy.

• Salted Herbs from Bas-Saint-Laurent are naturally very flavourful, so it’s always best to start with a small amount and adjust the seasoning to your taste.
• For a fully summer-inspired version with a delicious smoky touch, the shrimp can also be cooked on the BBQ using a grill pan or plancha. The tortillas can be warmed directly on the grill for a few seconds per side, until heated through, soft and lightly charred.

Ingredients

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.

Ingredients

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.

Ingredients

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.