Sweet and Spicy Dressing

The combination of the sweet honey mustard, paprika, and cumin make this dressing sweet with a nice spicy kick.

It is super easy to make and will be wrapped up in five minutes.

This dressing will be perfect to flavor the roasted eggplant and chickpeas quinoa salad, and will  also be an ideal addition to empanadas (recipe to come very soon), or as a sauce in a vegetarian wrap.


For 100 milliliters of dressing:

• 2 tablespoons of honey mustard
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 1/2 teaspoon of paprika
• 1/2 teaspoon of cumin

Preparation Time: 5 minutes


Start by grinding the cumin seeds in a mortar. If you don't have a mortar, you can smash them with a rolling pin, or use pre-ground cumin.

Once the cumin is ground, all the ingredients are ready to be combined.

Add all the ingredients in a salad shaker, and shake them well together.

That's it, the dressing is ready! Reserve in the fridge until serving.

Enjoy on your salad, as a condiment with empanadas, as a sauce in a grilled eggplant-avocado-red onion-feta panini, or inside a chicken-grilled-cheese sandwich, or anything else you might think of.

Feel free to add any suggestions, which could beautifully accommodate with this dressing.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Pesto Sauce

Pesto sauce is a very easy dressing to make, and will be whipped up in about 5 minutes.

The following ingredients are for 2 to 4 portions, so feel free to adjust your quantities if you are cooking for more or fewer people, or according to your taste.

You will need:

• 1 1/4 tablespoons of basil (fresh basil is better, but dry basil works too)
• 2 tablespoons of parmesan cheese
• 3 to 4 tablespoons of olive oil (If you like your pesto a bit thinner, add another tablespoon of olive oil)

Preparation time: 5 minutes

In a bowl, mix the basil and the parmesan cheese.

Then add the olive oil and give it a good mix.

And voilà, you just made your own pesto sauce! Wasn't that easy!?

You can keep your pesto sauce in the fridge for a few days. But remember to give it a good stir when you take it out of the fridge, before using it.

*Note: You can use your pesto sauce with our Pesto, Cherry Tomato & Chicken Penne Salad recipe.

You can also use it with pasta, chicken, pizzas, or salad dressing.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Roasted Potatoes, Sun-dried Tomatoes, and Smoked Duck Fillet Salad

An easy salad to create and at the same time delicious and fulfilling enough to be a main course.  If you eat it as a starter, just make smaller portions.

There are just few steps to follow to create this salad:

• Roast some potatoes, previously peeled and cut into small cubes.  Once roasted, reserve the potatoes until the moment to dress your salad.
• Clean your salad, rinse it, and dry it.
• Toss your salad with the roasted potatoes, the sun-dried tomatoes*, and the smoked duck fillets* together.
• Make your vinaigrette (some Dijon Mustard, some olive oil, some salt, some pepper, some vinegar, some shallots, some fresh snipped herbs such as chives) ...

... and enjoy!

*Tip: Don't throw away your smoked duck fillet and sun-dried tomatoes, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your smoked duck fillet and sun-dried tomatoes.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond