Keep your ideas fresh with cold meals!
Delicious cold soups...
Cold soups may seem like an odd idea at first, but their frosty
flavour is delightfully mouth-tingling. Use the wealth of fresh
summer fruit and vegetables to create sensational cool soups. The
following are just a few of the combinations possible :
- Carrots, chicken broth, ginger and coriander.
- Cucumber, yogurt, tomato, garlic, chives and mint.
- Mango, yellow pepper, chicken broth and basil.
Learn more about cold soups...
Recipe Suggestions
 Tomato and Coriander Gaspacho |
 Gaspacho |
 Chilled Avocado-Zucchini Soup |
 Fiesta Soup (citrus and tomato) |
 Cold Tomato Soup with Vegetable-herb Garnish |
 Vichyssoise with a Hint of Orange |
 Clam Vichyssoise |
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Click here to see all our cold soup recipes!
Dip recipes
Here are a few suggestions of recipes in which you can dip your
favorite vegetables!
 Baked Spinach and Feta Dip |
 Yogurt Ginger Dip |
 Grilled Potted Crab and Shrimp Dip |
 Délicrème Mexican Dip |
 Bleubry Cheese Spread |
 Spinach Dip |
 Game-time Dip |
 Mexican Cheddar-Monterey Jack Cheese Dip |
 Mexican Guacamole and Grilled Tortillas |
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For all our dip recipes...
Vinaigrettes
A universal recipe!
From sweet and tangy to hot and spicy, dressings add zip to
vegetables and salads. Just a few spoonfuls can turn a simple meal
into a feast. The basic recipe couldn’t be easier: 1 part vinegar
to 2 parts oil. Then customize it to your fancy! This summer
combine new colours and flavours and create unique dressings like a
chef.
Learn more about vinaigrettes...
More
than 25 delicious vinaigrette recipes to discover!
Rillette, terrine and
mousse
A terrine and a pâté are, for all practical purposes, the same
thing. They are both made with a mixture of different meats,
giblets or offals, fish, vegetables and fresh fruits. Both are
finely chopped, seasoned and pressed, sometimes even strained
through a sieve. This is what gives terrines and pâtes a smoother
texture than rillettes.
Delicious mousses are also becoming popular, some made with poultry
liver, foie gras, fish or vegetables. They all have one thing in
common: they are all fantastic! The difference in the preparation
of a mousse is that egg whites and crème fraîche or butter are
added to the basic, mashed ingredients.
These deli products are prepared by mixing small pieces of lean
meat and animal fat with seasoning. The result is then cooked
slowly in fat.
Recipes ideas
 Terrine, pâté and salami platters |
 Potato-Vegetable terrine With Green Goddess sauce |
 Grilled Vegetable Terrine |
 Salmon Mousse with Leek Coulis |
 Duck Rillettes |
Don't forget our Irresistibles ciabatta bread, crackers and pitas that are great with mousse, terrine, pâté and terrine!
- Salad Meals : Summer Freshness At Its Best!
- Five-star Salads
- Tomato Fever!
- It's time for...cruciferous and leafy vegetables
- Olives - an Ancient Staple, a Modern Delight
- A festival of colour is yours with squash !
- Cool Summer Soups
- Vegetable Coulis and Purées
- Asparagus on the Barbecue?
- Sweet Corn - Summer's Parting Gift!
- Fruit-Natural Summer Sweets
- The tomato: Queen of summer
- Salad Days!
- Harvest Season is Here
- Rhubarb - A Harbinger of Summer!
- Discover Chinese Cabbage!
- Celeriac - Have You Discovered It?
- Potatoes - Cheap, Delicious and Low in Calories
- Discover Enoki, Portabellini and Shiitake Mushrooms
- Spinach?How Good a Source of Iron Is It?
- New Mixed Greens
- Squash - underappreciated Treasures
- Emerald Globe and Champagne Globe - Two New Squash Sensations!
- Enjoying Locally Grown Vegetables Year-round!
- Discover baby zucchinis and Baby Patty Pan Squash
- The Leek: A Perfect Vegetable
- The Versatile Tomato!
- Super Salads!
- vinegrette-alliee-veritable-cuisine
- vinegrettes-toutes-saveurs