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Toast with beetroot, chickpeas, cucumber and goat cheese. (© Soignon)

Toast with beetroot, chickpeas, cucumber and goat cheese

For 4 people:

  • 8 oval slices of Soignon goat cheese
  • 4 slices of country bread
  • 200 gm cooked beets
  • 200gm canned chickpeas
  • 2 cloves of garlic
  • 3 tablespoons. Lemon juice
  • 2 tbsp. olive oil
  • 1 c. cumin coffee
  • 1/2 cucumber
  • 10 grams of capers
  • Salt and Pepper

Prepare the chickpeas: cut the beets into large pieces, roughly chop a clove of garlic and drain the chickpeas. In a blender bowl, combine beets, chickpeas, garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend for 30 seconds to get a smooth texture.

Prepare the sandwiches: In a very hot skillet with a little olive oil, brown the slices of bread for 2 minutes. Rub the bread with the rest of the garlic clove.

Garnish each toast with a spoonful of chickpeas, cucumber strips, beetroot cubes and capers. Then add two nice oval slices of goat cheese. relish.

Fauna pizza, pepper, onion, mozzarella

Fauna pizza, pepper, onion, mozzarella.
Fauna pizza, pepper, onion, mozzarella. (© Vuna®)

For 4 people:

  • 1 pack of Vuna® Garden Gourmet®
  • 1 jar of pepper, preferably spiced (300 g)
  • 1 pizza dough
  • 80 grams red onion
  • 2 stems of basil
  • 100g tomato paste
  • 1 c. olive oil
  • 1 c. tablespoons pizza seasoning or Provencal herbs
  • 200 gm shredded mozzarella cheese
  • salt pepper

Preheat the oven to 220°C over a conventional fire. Crumble The Vuna® Garden Gourmet®. Strain the pepper. Peel the onion, cut it in half and then into thin slices.

Wash, shake and peel the basil. Spread pizza dough onto a baking sheet according to package directions. Mix tomato paste and olive oil in a bowl. Season to taste with spices, salt and pepper. Then spread the sauce over the dough. Spread Vuna® Garden Gourmet®, onions, peppers and mozzarella over the dough.

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In the preheated oven, cook the pizza for 15/20 minutes, until desired doneness is obtained. Garnish with basil leaves and serve.

Stuffed vegetables

Stuffed vegetables.
Stuffed vegetables. (© Catherine Kluger / Maison Brémond 1830 / Guillaume Czerw)

For 4 people:

  • 8 medium stuffed vegetables (round zucchini, yellow or red peppers, tomatoes, mushrooms)
  • 4 zucchini washed and grated
  • 50gm mushrooms, washed and sliced
  • 1 package green onion or 1 red onion, peeled and chopped
  • 2 tbsp. ricotta
  • 2 tbsp. grated parmesan cheese
  • ½ bunch chopped parsley
  • A handful of chives or basil or half a handful of tarragon leaves
  • 1 c. 1 tablespoon toasted pine nuts or cashews
  • 4 fresh tomatoes or can tomato puree
  • 4 tablespoons. olive oil
  • A few sprinkles of Maestro seasoning
  • salt pepper

Wash and empty the vegetables to be stuffed, reserving the zucchini and tomato flesh.

Heat 2 tablespoons of olive oil in a frying pan and sauté the onions, spices, zucchini, mushrooms, salt and pepper for 10 minutes.

Remove from heat, add ricotta, Parmesan, washed, drained, and chopped fresh herbs, spices, and chopped pine nuts or cashews, and blend. Stuff vegetables with this preparation and put in a baking dish.

Then mix the tomatoes and pour the pulp (or the contents of the can of mashed tomatoes directly) into the dish along with the spices. Season with salt and pepper and drizzle with a little olive oil before baking at 190°C for 20-30 minutes, depending on the size of the vegetables.

Rigatoni with tomatoes, hot peppers, garlic and basil

Rigatoni with tomato, hot pepper, garlic and basil.
Rigatoni with tomato, hot pepper, garlic and basil. (© Jardin BiOétic)

For 4 people:

  • 1 can whole peeled tomatoes, 400 g Jardin BiO étic
  • 1 c. olive oil
  • 2 cloves minced garlic
  • 1/2 red bell pepper, seeded and chopped
  • 75ml Jardin BiO Vegetarian Broth Gluten Free Salt Free
  • 25g finely chopped basil
  • 375 grams of Rigatoni
  • salt pepper

Cut the tomatoes into cubes and reserve the juice from the can. Prepare vegetable broth by dissolving the broth cube in 250 ml of boiling water and take 75 ml.

Heat the olive oil in a large nonstick skillet and saute the garlic and pepper for 1 to 2 minutes over medium heat, being careful not to burn the garlic. Add tomatoes, broth, basil, salt and pepper. Cook over low heat 6 to 8 minutes, stirring often. If you want the pasta to taste more distinctly tomato, you can add 3 to 4 tablespoons of juice from the peeled tomatoes.

Meanwhile, cook the rigatoni according to package directions. Strain it and add it to the sauce. The pasta is placed in deep plates and served with grated Parmesan cheese.

Waste-fighting tip: Use the juice of canned whole peeled tomatoes in another basic tomato recipe like lentil meatballs in tomato sauce.

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