The Tourne-Sol Blog

You open your fridge, it's full of good ingredients, root vegetables of all kinds, broth, cheese, eggs, meat, fruits. You know that your pantry is full of grains, lentils, other legumes and spices. You even have vegetables in the freezer... but you're flat, you have no inspiration to cook...

It is exactly for these days that I created Robo-Cuistot !

When I started growing vegetables on our small farm, beets were a veggie I didn't know much about. At first, I found it tricky to use and a bit messy. But over time, I discovered recipes and methods that totally changed my perception of this veggie. In this article, I'll share how to prepare beets with minimal effort and why it deserves a spot in your kitchen.

When winter really starts to set in and spread its gray coat over our plates, we need to find antidotes of color and flavor. My secret solution this year? Salsa Verde prepared during the fall and stored in the freezer!

Why not turn your fresh herbs into a delicious chimichurri that you can use as a sauce or marinade for grilled meats, meats and roasted vegetables?

Here's a recipe introduced to our family by our friend Lise, a loyal customer of our organic baskets, which has transformed our vision of kale salads!

The tahini dressing is now one of my wife's favorites. It adds flavor and richness to a salad, as well as nutritional value in protein, vitamins and calcium, to name but a few.