We or should I say oui, had a very French day last Saturday. Friends and I strolled the historical Lake Anne Farmer’s Market, purchased the freshest fruits, vegetables, herbs, honey, and bread to bring back to Big Red Kitchen to cook up for our Le Grande Aioli Feast. Nothing highlights summer produce better than this Provençal style meal. With our tables laden with fresh roasted chicken, rotisserie roasted beef, perfectly cooked vegetables, and beautifully grilled peaches, we sampled, chatted, dipped plenty of Aioli in a lingering afternoon meal. All of this was sponsored by I Can’t Believe It’s Not Butter. ICBINB has asked bloggers around the country to bring their friends to a local farmer’s market, purchase fresh produce, then go back to that blogger’s home to cook their finds all using ICBINB products. They want consumers to recognize that their products are perfect alternatives to regular butter in that they have less saturated fats, and regular margarine in that they have no hydrogenated oils.
So we did just that! We ran around my favorite market and brought back some delicious produce to cook in Big Red Kitchen. For starters we had Lemon Ricotta Lasagna Caprese and a Smoked Salmon Platter. For the lasagna mix ricotta with lemon zest, lemon juice, salt, pepper, and fresh parsley all to taste. Between cut to size lasagna noodles, layer cheese with basil leaves, tomatoes, and more noodles just as you would a regular lasagna. Top ribbons of basil, a drizzle of olive oil along with reduced balsamic vinegar, and a curl of Parmesan cheese. Where’s the ICBINB in this recipe? I boiled the noodles with a dollop of the spread to flavor the water and keep the noodles from sticking.
For our main course, we dined on Pan Roasted Parsley Potatoes, done with salt and pepper to taste, ICBINB, and fresh parsley. For the meats, Spatchcock Roasted Chicken which was rubbed with ICBINB and Herbes de Provence along with Rotisserie Roast Beef. On the platter also was Sauteed Green Beans topped with Caramelized Onions. The beans as well as the onions were done with ICBINB, salt and pepper. We garnished the platters in typical Le Grande Aioli fashion with hard cooked eggs and black olives.
Another side dish served along side our feast was Roasted Sweet Potato Salad. The potatoes were roasted with ICBINB and pumpkin spices then tossed with chickpeas, red onion, and a tahini dressing. We also had Stuffed Roasted Sweet Peppers made with bread crumbs, ICBINB, Parmesan cheese, olive oil, and garlic, but I failed to get a photo of it, grrr.
Here is a shot of one of the tables and its bounty! You can see the Smoked Salmon Platter which was smoked salmon, red onion, capers, honey from the market, and Horseradish Spread made with ICBINB mixed with horseradish. This was served atop Garlic Toasts. To make the garlic toasts we sliced a fresh French baguette, sprayed on ICBINB, baked the slices, and rubbed them with fresh garlic cloves. At the bottom right of the photo you can see our Aioli which is ICBINB whipped with roasted garlic. This version proved to be lower in saturated fats, and had no cholesterol, and was pretty tasty as well.
To every one’s delight, we followed the meal with Grilled Peaches with Praline Sauce a la Mode. The peaches were spritzed with ICBINB prior to grilling and I had substituted ICBINB in the praline sauce for butter and it tasted fantastic.
Below is a video clip, only 3 minutes, of our time at the market and in Big Red Kitchen cooking our Le Grande Aioli. Twelve people cooked this entire meal in 1 HOUR!
Disclosure- ICBINB provided me with a Flip Video Camera- for keepsies!, enough money to compensate for the entire shopping spree and meal, free products, shopping bags, and coupons. Thank you ICBINB!
I would also like to thank all my friends who attended, cooked like champions, and washed all my dishes. Thanks a million!