The Tourne-Sol Blog

Okay, we want to eat local in winter, but are you also wondering if lettuce grown in a greenhouse at -20°C really makes sense?

For my part, I try to avoid greenhouse-grown lettuce in winter... but it creates a bit of a void... How can we renew the way we prepare our root vegetables to diversify our plate during the cold season?

Here's my favorite way to replace lettuce and add freshness and winter crunch to all kinds of recipes!

 

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 !

Looking for a winter recipe to brighten up your evenings and get you in the holiday spirit? Think of some of the vegetables we gave away in our last organic basket deliveries in November: beets, Chinese cabbage and cilantro! Now let's combine them for a festive winter salad, and add a tangy, surprising vinaigrette!

A simple yet delicious recipe to make the most of your organic beets? Try this roasted beet salad with feta cheese and arugula. 

By roasting the beets, you can preserve their color and flavor, making them a tasty addition to the tangy feta cheese and peppery arugula. The salad is topped with toasted pumpkin seeds for a satisfying crunch,

Here's a different recipe suggestion for using cabbage year-round! This cabbage and carrot salad with a cumin vinaigrette is an explosion of flavours.

Experience the bold flavors of Asia with our bitter melon curry recipe. Discover the perfect blend of bitter melon, coconut milk, spices, and tofu in this Thai-inspired curry. Embark on a culinary adventure with this delicious dish.