Executive Chef Renée Bellefeuille. Photo © AGO.
More time spent at home can mean more time spent experimenting with new recipes in the kitchen. Whether you’re looking for some dinner inspiration or something to snack on, here are five recipes punctuated with tons of flavour and nourishment. All have been created by AGO Bistro Executive Chef Renée Bellefeuille. Bon appétit!
In French, the term “galette” usually refers to a flat, free-form cake complete with filling and folded edges. Chef Renée’s galette is filled with tomatoes and cheese—leaning more towards rustic than delicate. Whether you get your tomatoes from a farmer’s market or your backyard, customize your flaky galette with your choice of wine and in-season leafy greens on the side.
For a light entrée, try Chef Renée’s grilled rainbow trout paired with a dinosaur kale and quinoa salad. Packed with locally sourced ingredients and essential nutrients, this seafood and salad combo offers a slice of fine dining without the complexity. The parsley and dill drizzle brings just the right amount of freshness to the grilled trout. The kale and quinoa mix is brought together with a honey Dijon, olive oil and sherry vinegar-based dressing. Keep this recipe on-hand for the spring and summer months when temperatures climb.
Quiche is a year-round staple that never skimps on flavour. Chef Renée’s savoury quiche covers all the bases of a well-rounded meal: protein (eggs, sausage), vegetables (mushrooms, broccoli), fat (Gruyère cheese, butter) and carbohydrates (potatoes). Add all the ingredients together and the result is a meal with up to eight plentiful servings. Tweak the quiche filling to your liking by swapping in some of your favourite veggies, cheeses and meat.
You may have stocked up on your fair share of spices and herbs over the past few months. Why not put them to use in one of Chef Renée’s soup recipes? The one-pot minestrone soup mixes together flavourful pantry staples with vegetables like celery, carrots and zucchini. It serves up to eight and doesn’t stray too far from its Italian origins. When all else fails, a hearty soup hits the spot no matter what the season.
One word: chocolate. In this recipe, the beloved ingredient shares the stage—the baking pan, that is—with over-ripe bananas to create a densely rich loaf. Perfect for those with a sweet tooth and not a lot of time to spare, preparation and baking takes less than an hour in total. Throw it inside the oven and when it has cooled for ten minutes, try spreading a dab of Greek yogurt on your slice as Chef Renée suggests.
Looking for more culinary delights sealed with Chef Renée’s stamp of approval? Enjoy the AGO Bistro from the comfort of your home with our pickup and local delivery ordering system. From the Curated Dinner Series to Afternoon Tea, there’s bound to be something tasty for everyone.