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Gilles Lefebvre

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Jalapeño-Goat Cheese Grilled Stuffed Mini Peppers

1 pound mini sweet bell peppers, halved and seeds removed
6-8 ounces goat cheese log
1 jalapeño, finely chopped (seeds removed if you don’t like them spicy!)


Preheat grill to medium high heat or about 400 degrees F. Oil the grates, then place peppers cut side up and grill for about 4-5 minutes per side until they have soften and have nice grill marks. Remove from grill.
In a medium bowl, mix together the goat cheese and diced jalapeño. Stuff each pepper half with the jalapeño-goat cheese mixture. Serve immediately. Serves 8, about 4 pepper halves each.
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Spicy Greek Feta Dip


10 ounces feta
2 medium roasted red peppers*
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 small clove garlic
1/4 teaspoon crushed red pepper flakes (or more, to taste)
optional garnishes: extra crumbled feta, extra crushed red pepper flakes, dried oregano, and/or Kalamata olives


1- Combine all ingredients in a food processor and puree until smooth.

2- Transfer to a serving bowl, and top with your desired garnishes. Or refrigerate in a sealed container for up to 3 days.

*You are welcome to either core and roast your own red peppers in the oven, or (shortcut!) use store-bought roasted red peppers from the jar.
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Almond-Peach Cobbler

6 medium-ripe peaches, peeled and sliced
4 tablespoons turbinado sugar, divided
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1 handful slivered almonds, for garnish (optional)

1- Preheat the oven to 350° F. Grease the inside of a 3.5-qt. baking dish and arrange the sliced peaches in the bottom of the dish. Sprinkle 2 tablespoons of the turbinado sugar evenly over the peaches.

2- In a medium bowl, cream together the butter and sugar. Add the egg, vanilla extract, and almond extract and beat to mix well.

3- Add the flour, baking powder, salt, cinnamon, and nutmeg. Add the milk and mix just until the batter comes together. Spoon/dollop the batter over the peaches, spread it a bit, and sprinkle with the remaining 2 tablespoons of turbinado sugar.

4- Bake the cobbler for 45 minutes, or until the top is golden brown and the edges start to pull away from the pan. Garnish with slivered almonds, if you'd like.
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Summer Quinoa Salad Jars With Lemon Dill Dressing
Lemon Dill Dressing

3/4 cup olive oil
1/4 cup water
2 tablespoons white vinegar
1 clove garlic
1/2 teaspoon salt
fresh lemon juice (to taste)
a handful of fresh dill (to taste)
a handful of fresh parsley (optional)

Summer Salad Jars

2 cups quinoa (or other pasta, quinoa, couscous, etc.)
2 pints of grape tomatoes
2 large cucumbers
1-2 small jars of sun dried tomatoes or peppers (I used DeLallo brand)
1 cup feta cheese


1- Dressing: Blend all dressing ingredients together until smooth.

2- Grains: Cook quinoa according to package directions. Set aside to cool.

3- Build Your Beautiful Jars: In each jar, layer a little bit of dressing, tomatoes, quinoa, cucumbers, sun dried peppers, and feta. Store sealed jars in the fridge up to 4 days!

4- Serve: When you’re ready to serve, empty the jar into a bowl. Stir to combine. Voila!
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Niçoise Toast
4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
½ cup mayonnaise
1 small garlic clove, finely grated
1½ tsp. sherry vinegar or red wine vinegar
½ tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 6–7-oz. jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
½ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
¼ cup oil-cured black olives, pitted, flesh torn


Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.

Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.

Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.

Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.

Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.

Do Ahead: Paprika mayonnaise can be made 2 days ahead. Cover and chill.
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Cucumber Caprese Salad


1 English cucumber, quartered and thinly-sliced (and peeled, if you prefer)
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella (baby mozzarella balls or diced mozzarella)
1/2 cup firmly-packed fresh basil leaves, julienned
1-2 tablespoons balsamic glaze, store-bought or homemade*
sea salt and freshly-cracked black pepper
optional: 8 ounces uncooked pasta of your choice (I used orecchiette)


1- In a large mixing bowl, combine the cucumber, tomatoes, mozzarella and fresh basil. Drizzle evenly with 1 tablespoon balsamic glaze. Then toss to combine.

2- Taste and season with salt and black pepper as needed (I used a generous pinch of each) and add more balsamic glaze if you would like.

3- Serve immediately, or cover and refrigerate for up to 1 day.

4- Optional: If you would like to add in pasta, cook the pasta according to package instructions in a generously-salted pot of boiling water until it is al dente. Drain and rinse the pasta with cold water in a colander until chilled. Then stir the pasta into your cucumber salad, adding an extra tablespoon or two of the balsamic glaze plus salt and pepper to taste.

*To make homemade balsamic glaze, just add a half cup or so or balsamic vinegar to a small saucepan. Heat over medium-high heat until it reaches a simmer. Then reduce heat to medium-low and continue simmering, uncovered, until the vinegar reduces into a glaze that is thick enough to coat the back of a spoon. Remove from heat and serve!
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For the roasted tomatoes and the whipped ricotta:

1 cup cherry or grape tomatoes, rinsed (halve any large ones)
3 tablespoons olive oil, divided
1/2 cup ricotta cheese
Zest of 1/2 lemon
Salt and pepper, for seasoning

1- Start by making the tomatoes. Heat the oven to 400° F. Spread the tomatoes on a baking sheet that can hold them in a single layer. Sprinkle with 2 tablespoons olive oil and season with salt. Roast, tossing gently on occasion, until they begin to shrivel and caramelize, about 25 to 30 minutes.

2- Meanwhile, whip the ricotta. Blend the ricotta, lemon zest, and 1 tablespoon of olive oil in the bowl of a food processor or in the Aer Disc Container until the cheese is very smooth, about 1 to 2 minutes. Season with salt and pepper to taste.

For the puffy omelet:

3 eggs, separated
2 tablespoons cream or milk
2 tablespoons finely chopped scallions, plus more for garnish
Edible flowers (like chive blossoms or radish or pea flowers), for getting fancy (optional)
Toast, for serving

1- In a medium bowl, whisk together egg yolks, cream or milk, salt, pepper, and scallions.

2- In a separate bowl, whisk the egg whites until stiff peaks form. Next, use a spatula to gently fold the egg whites into the egg yolk mixture, taking care not to deflate the whites.

3- In an 8-inch pan, preferably nonstick, melt the butter over medium heat. When the butter starts to foam, pour in the egg mixture and cook for 5 minutes, until the bottom is golden brown. Spoon about 1/4 cup of the ricotta onto one side of the omelette. (Don’t worry about spreading it out too much—it’ll melt evenly as the omelet continues to heat.)

4- Using a sturdy spatula (I find that a fish spatula works well), gently fold the bare side of the omelet over the cheese-covered side.

5- Cook for 1 to 2 more minutes, then carefully slide onto a plate. Top with the roasted tomatoes, additional scallions, and chive blossoms or flowering peas, if you're feeling fancy. Serve the rest of the ricotta on slices of toasted bread.
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Garlic Lime Steak and Noodle Salad
1/4 cup (50 grams) brown sugar, light or dark
3 to 4 tablespoons (45 to 60 ml) fish sauce, to taste
1/3 cup (80 ml) lime juice
2 to 3 cloves garlic, minced
Thai chili powder, red chili flakes, or thinly sliced Thai/bird’s eye chili to taste
1 1/4 pound (565 grams) flank steak
3 tablespoons (45 ml) vegetable or another neutral oil, plus more for grill
8.8-ounce (250 grams) package thin rice noodles (I used these)
1 pound (455 grams) green beans, trimmed
Salt and freshly ground black pepper
8 ounces (225 grams) cherry tomatoes, halved (mixed colors are lovely here)
12 ounces (340 grams) Persian-style small cucumbers, unpeeled, thinly sliced
About 1/2 cup chopped mix of fresh cilantro and mint
Make marinade and dressing: Combine brown sugar, smaller amount of fish sauce, lime juice, garlic, and chili heat of your choice in a medium bowl. Taste it; you want it to be salty and sour first, followed by sweetness and heat; I usually find I need more fish sauce.

Place steak in a sealable freezer bag. Pour in about 1/3 of this mixture and press all of the air out of the bag so it stays on the meat. Place steak in the fridge for about an hour and up to a day. I am usually in a rush, and just marinate it for as long as I am prepping everything else.

Slowly whisk 3 tablespoons oil into remaining marinade; this is now your dressing. Adjust flavors, again, to taste. Set aside until needed.

Prepare other salad ingredients: Bring a medium pot of salted water to boil. For regular sized green beans, cook them for 2.5 minutes; for haricot vert (skinny green beans), cook them for 2 minutes, then scoop out with a slotted spoon and drop into a bowl of ice water to cool, then drain and transfer to a bowl.

Use the water again to cook the noodles according to package directions; mine say to remove the boiling water from the heat, add the noodles, and let them soak for 5 minutes, until softened. Drain, place in bowl, and set aside until needed. If they get sticky, you can run cold water over them, or toss them with a splash of oil.

To grill steak: Get your grill really hot and lightly coat grates with oil. Remove steak from marinade and cook for about 3 1/2 minutes, and up to 5 minutes, per side, depending on thickness. Season both sides with salt and pepper as you grill. (I did 4 minutes per side in the thinnish flank steaks shown, and they were too medium for our tastes, but your mileage may vary.) Remove Let rest for 5 minutes before slicing very thin and putting on a serving plate.

To serve: Place cherry tomatoes, cucumbers (see Note), and herbs each in their own bowl with a spoon for serving. I like to put out extra sliced bird’s eye chili on the side, splashing a little rice or plain vinegar on it for extra kick. Put out your noodles, steak, and salad dressing too. A tiny ladle (I have one like this) is ideal for the dressing, because mine always separates, and this allows people to stir a bit before spooning it over.

To eat! We like to start with a small pile of noodles, followed by a few slices of steak, big spoonfuls of each vegetable, a few chilis, and a ladle of the dressing, followed by the herbs (don’t skimp; they’re perfect here). Repeat as needed.

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Warm Eggplant and Mint Salad

1 large eggplant, cut into 1-inch cubes (about 1 pound)
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
1/2 lemon, juiced (about 1 tablespoon)
1 pinch sugar
Freshly cracked black pepper, to taste
2 tablespoons fresh mint, roughly chopped

Preheat the oven to 400° F. Toss the eggplant cubes, 2 tablespoons of the olive oil, and salt directly on a quarter sheet pan and roast for 30 minutes, or until caramelized and tender. Turn off the oven.

Season the cooked eggplant with the lemon juice, sugar, black pepper, the remaining 1 tablespoon of olive oil, and a pinch more salt if you feel it needs it, and toss together (I like to do this straight in the sheet pan). Place back in the turned-off oven for 5 more minutes.

Finish with the fresh mint and serve at room temperature.
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Jalapeño Curry Turkey Burgers
For the burgers:
1 pound 94% lean ground turkey
3 cloves garlic, finely minced
1 jalapeño, finely diced (seeds included or leave out seeds if you don't like spicy food)
¼ cup finely diced cilantro
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon yellow curry powder
½ teaspoon salt
Freshly ground black pepper
For the sauce:
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 clove garlic, finely minced
1/2 teaspoon pure maple syrup, to sweeten
1/2 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
Pinch of cayenne pepper
1/4 teaspoon salt
Freshly ground black pepper
1-2 tablespoons warm water, to thin sauce
To serve:
4 buns or lettuce wraps
Red onion slices
Extra cilantro


Preheat grill to medium high heat or about 400 degrees F. Lightly oil grill grate.

In a large bowl, add the lean ground turkey, garlic, jalapeno, cilantro, turmeric, cumin, yellow curry powder, salt and pepper. Mix together with clean hands and form 4 large patties, about 1/3 inch thick. Sprinkle patties with a little more salt and pepper. Place burgers on the grill and cook for 5 minutes per side or until completely cooked and no longer pink. A meat thermometer should reach 165 degrees F.

While the burgers are cooking you can make the sauce: In a small bowl, mix together the tahini, lemon juice, garlic, maple syrup, yellow curry powder, ginger, turmeric, cayenne pepper and salt and pepper. Add water to thin, if necessary.

Place each patty in a bun of choice or lettuce wrap, drizzle with a little sauce then garnish with red onion and cilantro, or whatever your heart desires! Enjoy. Makes 4 burgers.


To cook in a skillet or nonstick pan: Add 1/2 tablespoon oil to a nonstick skillet. Cook burgers over medium heat for 4-5 minutes per side, or until no longer pink. Burgers are done when a meat thermometer reaches 165 degrees F.
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