SPAGHETTI SQUASH WITH OUT VEGAN SPAGHETTI SAUCE (VEGAN OPTION)

Les trois Chefs products:

Vegan spaghetti sauce

FRESH ANTLANTIC SALMON, CAPER AND HORSERADISH BURGER WITH AN ESTIVAL SALSA

Les trois Chefs products:

Salmon, capers & horseradish burger

Mango, corn, red bell pepper & onion mix

POKE MEAL IN A FEW MINUTES

Les trois Chefs products:

Red tuna tataki

Edamames

Mango

DUCK POUTINE

A SUCCESSFUL VALENTINES' DAY WITH LES TROIS CHEFS

Ingredients:
- 2 packages of Les Trois Chefs tuna tataki

For the soy & sesame sauce:

- 1/2 cup of soy sauce
- 2 tablespoons of sesame sauce or sesame oil
- 1 teaspoon of hot sauce
- 1/4 cup of honey
- 2 tablespoons of ponzu sauce

For the wasabi mayo:

- 1/4 cup mayonnaise
- 1 tablespoon of wasabi

Vinegar cucumber:

- 1/2 cucumber
- 1/4 cup rice vinegar
- 1/4 cup of water
- 2 tablespoons of sugar
- A pinch of sesame seeds


Preperation:


1- Thaw the tuna tataki for 15 to 20 minutes in cold water.


2- Cut the cucumbers into ribbons using a peeler. Combine the rice vinegar, water and sugar 
in a bowl. Add the cucumbers, mix then set aside in the fridge.


3- Mix the mayonnaise and the wasabi then set aside in the fridge.


4- Mix all the ingredients for the soy & sesame sauce. Place in a saucepan and heat to a 
low boil. Reduce until the sauce has a caramel texture, then set aside.


5- Prepare your plate. Place the soy and sesame sauce on the plate. Add the tataki slices. 
Drain the cucumbers. Transfer to a plate and sprinkle with sesame seeds. 
Add a few drops of wasabi.

A COLORFUL SUMMER WITH THE LES TROIS CHEFS NIÇOISE SALAD

PREPARATION FOR THE SALAD:

1. Thaw red tuna tataki, green beans and Greek potatoes according to package directions.

2. Cook Greek potatoes according to package directions.

3. Mix the dressing and set aside in the refrigerator.

4. Cut the onion into thin slices.

5. Arrange your plate with all the elements of the salad and then pour the vinaigrette.

Enjoy your lunch!

EASY MORNINGS WITH SMOOTHIES MADE FROM LES TROIS CHEFS' NATURAL PUREES

Add to the blender:

- 2 to 4 portions of Les Trois Chefs fruit puree (peach, blueberries, apples / raspberries or 
strawberries / bananas, mango or pineapple)
- 0 to 2 portion (s) of Les Trois Chefs vegetable puree (spinach, carrots, butternut squash, 
pumpkin or avocado)
- 1 to 2 cup (s) fruit juice or vanilla soy milk or vanilla almond milk
- 1/2 cup plain or vanilla or fruit yogurt
- 1 to 2 tablespoon (s) of maple syrup or honey
- 1 tablespoon of chia seeds (optional)

HEALTHY AND EASY OMELETTES WITH LES TROIS CHEFS' PREPARED VEGETABLES (MUSHROOMS, PUMPKIN, RATATOUILLE MIX, DIFFERENT SQUASHES)