Mini batch cooking July 2023

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Produce section

  • 2 red peppers
  • 3 green onions
  • 2 cups spinach
  • 1 cup your favourite vegetables

Bakery section

  • 6 fresh croissants

Deli section

  • 2½ cups leftover cooked meat or cold cuts, coarsely chopped

Dry goods section

  • 2 tbsp olive oil
  • 1½ cups couscous
  • 2 cups chicken or vegetable broth
  • ¼ cup your favourite vinaigrette
  • 1 tbsp Dijon mustard
  • 1 can red kidney beans
  • Balsamic glaze (for the adventurous version of the crispy croissants)
  • Corn chips (for the adventurous version of the frittata)

Dairy section

  • 8 eggs
  • 6 hard-boiled eggs (for the adventurous version of the summer salad)
  • ½ cup chive cream cheese
  • ½ cup 15% cooking cream
  • 1 cup shredded Tex-Mex cheese
  • Sour cream (for the adventurous version of the frittata)


3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 375°F.
  2. Chop 3 green onions, 2 red peppers and 2 cups spinach. Set aside.
  3. Rinse and drain 1 can (540 ml) black beans. Set aside.
  4. In a bowl, beat 8 eggs, ½ cup 15% cream, 1 tbsp Dijon mustard, and salt and pepper to taste.
  5. Add 1 cup shredded Tex-Mex cheese, 1 chopped green onion, 1 chopped red pepper and the rinsed and drained black beans, and mix well.
  6. Pour into a non-stick rectangular baking dish or one lined with parchment paper.
  7. Bake for 20 minutes or until cooked to your liking.
  8. Just before serving, adventurous eaters can top with sour cream and enjoy with corn chips.
  9. Chop 2½ cups leftover cooked meat or cold cuts. Set aside.
  10. In a large deep skillet with a lid, heat 2 tbsp olive oil over medium-high heat and cook 1½ cups leftover cooked meat, 1 chopped red pepper and 2 chopped green onions for 2 minutes.
  11. Add 1½ cups uncooked couscous and 2 cups chicken or vegetable broth. Cover, simmer for 1 minute, remove from the heat and let stand for 3 minutes to fluff up.
  12. Fluff the couscous with a fork, add 2 cups chopped spinach and ¼ cup of your favourite vinaigrette, and mix well. Serve hot or cold. This is when adventurous eaters can replace the leftover meat with 6 hard-boiled eggs.
  13. Chop 1 cup of your favourite vegetables, raw or cooked. Set aside.
  14. In a large skillet over medium-high heat, flatten the 6 croissants as thin as possible and cook for 2 minutes per side or until the croissants are crispy.
  15. Remove from the heat and let cool slightly.
  16. Spread ½ cup chive cream cheese over the croissants. Top with 1 cup leftover cooked meat or cold cuts and 1 cup of your favourite chopped vegetables. Just before serving, adventurous eaters can drizzle with balsamic glaze.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 can opener
  • 1 rectangular baking dish
  • 1 large skillet
  • Empty containers (for storage or freezing)

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