Author Archives: François Duchesne

Autumnal Squash Salad with Nutri Pickled Eggs
Portions: 4- 6
Prep time: 15 minutes
Cook time: 20 minutes

Vinaigrette

• ½ cup (125ml) fresh dill, finely chopped
• Juice and zest of 1 lemon
• ½ cup (125ml) olive oil
• Salt and pepper

Salad

• 1 jar Nutri pickled eggs in seasoned vinegar, dill pickle
• 1 small red onion, cut into ¼ inch petals
• 1 cup (250ml) quinoa, rinsed and drained
• 2 tablespoons (30ml) olive oil
• 1 ¼ cup (310ml) vegetable broth
• 1 delicata squash, seeded and sliced into ½ inch thick rounds
• ¼ cup (60ml) olive oil
• 1 teaspoon (5ml) smoked paprika
• 1 teaspoon (5ml) salt
• 1 bunch kale, stems removed and leaves torn
• ½ small head radicchio, thinly sliced
• 1 romaine heart, torn
• 1 cup (250ml) cherry tomatoes, halved

Method

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
2. Prepare the vinaigrette by putting all the ingredients in a small jar and shaking well.
3. Remove the eggs from their jar, cut them in halves and set them aside. Keep the jar with its vinegar.
4. Put the red onion petals in this jar, close and shake then set aside, while you prepare the other elements.
5. In a medium sized pan over high heat, toast the quinoa in the olive oil for 3 minutes. Add the broth to the pan and bring to a boil, once boiling reduce heat to low and cook the quinoa covered for 15 minutes. Remove from heat, fluff with a fork and set aside.
6. Meanwhile In a medium sized bowl, toss the squash with the olive oil, paprika and salt then spread out evenly on the baking sheet. Roast in the center of the oven for 15-20 minutes until browned and tender.
7. In a large bowl mix together the greens and then divide between 6 plates, top each with an equal portion of the quinoa, squash, onion, cherry tomatoes and finish with 2 egg halves, and a drizzle of the vinaigrette.

There is no substitute for a toasty breakfast burrito to kick-start the day! This simple recipe will soon be a staple in your morning routine.

PREPARATION TIME              10 MIN
TOTAL TIME           20 MIN
SERVINGS                2 SERVINGS
MADE WITH           POM® XL Burrito Tortillas

Ingredients

• 2 POM XL Burrito Tortillas
• 1/2 cup Mozzarella Cheese
• 2 tbsp Butter
• 4 Eggs, makes approx. 2 cups
• 1/2 cup Spinach
• 1/4 cup Sriracha
• Salt and Pepper, to taste

Directions

1. Preheat oven to 350 °F (177 °C)
2. In a small bowl, beat eggs until combined. In a large skillet on medium heat add butter and pour eggs into the pan stirring constantly until eggs are cooked through about 5-8 minutes.
3. Place each tortilla wrap on a cutting board and in the center divide the mozzarella cheese evenly and lengthwise. Top with scrambled eggs, spinach, salt and pepper.
4. Top with a drizzle of sriracha.
5. Fold in both ends and roll the wrap with the seam side facing down. Place both wraps on a non-stick skillet and toast each side for 2 minutes. Place the skillet directly into the oven for another 5-10 minutes until the cheese is melty. Remove from the oven. Let the cheese settle and serve immediately.

Ingredients

2 slices whole grain bread

1 ripe avocado

1-2 Nutri Pickled eggs

Olive oil, to taste

Everything bagel seasoning

1 tbs white sesame seeds

2 tsp black sesame seeds

2 tsp poppy seeds

2 tsp dried minced onion

2 tsp dried minced garlic

2 tsp flaky sea salt, such as Maldon

Method

1. Make Everything Bagel Seasoning:
   a. Toast the sesame seeds (black and white) and poppy seeds in a dry frying pan over high heat until lightly toasted, about 2 minutes.
   b. Transfer the toasted seeds to a bowl and add the onion, dried garlic and sea salt.
2. Toast the whole-grain bread slices
3. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
4. Using a fork, mash the avocado until it reaches your desired consistency. You can leave it slightly chunky for texture.
5. Spread the smashed avocado evenly on each slice of toasted bread.
6. Slice the Nutri Pickled eggs and place them on the smashed avocado.
7. Generously sprinkle the Everything Bagel seasoning over the avocado and Nutri Pickled eggs.
8. Drizzle some extra virgin olive oil over the top.
9. Your Smashed Avocado Toast with Nutri Pickled Eggs is ready to be served!

Ingredients

• 12 hard-boiled eggs, peeled
• ¼ cup (60 mL) light mayonnaise or salad dressing 2 tsp ( 10 mL ) Dijon mustard
• ¼ tsp (1.25 mL) salt
• ¼ tsp (1.25 m ) pepper
• Pinch paprika (optional)

Instructions

1. Cut eggs in half lengthwise.
2. Remove yolks and place in medium bowl; set egg whites aside.
3. Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
4. Spoon or pipe yolk mixture into egg white halves.
5. Sprinkle paprika over top, if desired.
6. Serve immediately or cover and store in refrigerator.
7. Serve within 2 days.
8. Decorate the eggs with chives or ingredient of your choice.

Notes

To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it’s time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.

INGREDIENTS

FOR CROUTONS

• 3 slices of bread of your choice
• 1 tbsp (15 ml) olive oil
• Salt, to taste

FOR THE DRESSING

• 5 tbsp (75 ml) mayonnaise
• 1 tbsp (5 ml) dijon mustard
• 1 tbsp (15 ml) gray shallot, chopped
• The juice of half a lemon
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) maple syrup
• Salt and pepper, to taste

FOR THE SALAD

• 1 head of lettuce (romaine, iceberg, or a mixture of both), washed and thinly sliced
• About 24 cherry tomatoes, cut in half
• 6 slices of bacon, cooked and roughly chopped
• 3 eggs marinated in Nutri vinegar, sliced into rounds

PATH TO FOLLOW

FOR THE CROUTONS

1. Cut the bread into cubes of approximately 1 cm
2. Place in a bowl with the olive oil and salt
3. Mix well then place on a baking sheet lined with parchment paper
4. Bake in a preheated 350°F oven for 5 to 7 minutes (we want the croutons to be golden and crispy)

FOR THE DRESSING

1. In a small bowl, mix all the ingredients for the vinaigrette then set aside in a cool place

FOR THE SALAD

1. In a large bowl, combine lettuce and cherry tomatoes with vinaigrette
2. Garnish with croutons, bacon, Pickled Eggs in Vinegar slices and serve immediately

NOTES

The jar of 18 Pickled Eggs in Vinegar Nutri is available exclusively in most Costco warehouses in Quebec, Ontario and the Maritimes for $10.99

Ingredients, per sandwich

• 2 marinated eggs
• 1 cooked beet
• 2 tbsp. of creamy goat cheese, tempered
• 2 tbsp. of cottage cheese
• 4-5 sprigs of chives
• 2 slices of bread of your choice
• 1 C. tablespoon of olive oil
• Maple syrup
• Arugula or spinach

Preparation

1. Slice the eggs and beetroot. Reserve.
2. In a small bowl, mix the cheeses with the chopped chives. Reserve.
3. In a frying pan, toast the bread in the oil. Place on the work surface and distribute the cheese mixture on one of the slices.
4. In the same pan, reheat the beet slices for a minute or two. Deglaze with maple syrup. Place on the cheese. Add the sliced marinated eggs. Garnish with arugula or spinach, then close the sandwich.
5. Serve with soup or salad

Ingredients