Kitchen Connaisseur

Cutting fresh basil with ease!

Wash and dry the basil thoroughly.

Remove the stems.

Layer the leaves one on top of the other.

Using your knuckles as a guide, chop the basil leaves.

Chicken Tagine with Preserved Lemons, Olives and Almonds

Hors D'Oeuvre Caramelized Onions with Fig

Caramelized Onions with Fig

These juicy caramelized onions are a real time saver. Open and serve as a topping for hors d’oeuvres, brie, crackers and crusty French bread. The perfect complement to a cheese tray!

Onions, brown sugar, fig, red wine vinegar (contains sulphites),canola oil, concentrated orange juice, pectin, salt, spices, orange peel, potassium sorbate; GLUTEN FREE

$9.00 / 237 mL jar

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	This product can be found in the following recipes:
	Beer Barbecued Meat Balls
	Beer BBQ Burgers with Cajunaisse
	Caramelized Onion and Emmenthal Tarts
	Caramelized Onion and Fig Baked Brie
	Chicken Tagine with Preserved Lemons, Olives and Almonds
	Crostini - Little toasts with flavourful toppings
	Moroccan Pulled Pork with Pomegranate Chuntey
	Quiche Provencal
	Quiche Provencal - Amuse Bouche
	The Cheese Course

	One Dish Dining!
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	Beef Tagine with Acorn Squash
	Curried Ham and Asparagus Strata
	Sun Dried Tomato Bouillabaisse
	South West East Shrimp Stir-Fry
	Tortilla Soup