MSRO, Marché de solidarité régionale de l'Outaouais

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Cedar Creek Baked Trout
Cedar Creek Baked Trout


The recipe this week is from Cedar Creek Farm 


2-3 Cedar Creek Trout

2 tablespoons chopped parsl

2 tablespoons lemon juice

1 ½ teaspoons seasoned salt

6 tablespoons olive oil

1 large onion- thinly sliced

2 cloves garlic

1 large tomato, thinly sliced

4 teaspoons white wine


Grease 13x9 inch pan. Arrange fish in pan and sprinkle with parsley, lemon juice

and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish.

Place tomato on fish and pour wine over fish. Bake 350 degrees 30-45 minutes.

Serves 2-3.


* C233- 12 th Line Shawville, Qc 819-647- 2428.


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Author: Karon Grieve
  • 2 tbsp almonds
  • 30g/1¼ oz carrot fronds
  • 2 tbsp fresh coriander chopped
  • 1 clove garlic
  • juice and zest of ½ orange
  • 2 tbsp parmesan cheese grated
  • olive oil
  • salt and pepper to taste
  1. Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
  2. Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
  3. Mince the garlic and add to the processor with the juice and grated zest of half an orange.
  4. Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
  5. Season to taste with salt and pepper.
  6. Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour. Use within 3 days or store in the freezer for later use.

Enjoy your carrot top pesto on pasta, slathered on to a baked potato, or as a tasty addition to a chicken salad sandwich.

Source :

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Sautéed yellow oyster mushrooms in cream
Sautéed yellow oyster mushrooms in cream

Sautéed yellow oyster mushrooms in cream

Recipe from Champignons Shiitake


  • 300g of yellow oyster mushrooms
  • 1 sprig of curly parsley, rinsed, drained and chopped
  • 4 tbsp. of salted butter
  • 4 tbsp. of 15% cooking cream
  • salt & pepper


  1. Cut the base of the oyster mushrooms stems and slice into equal portions.
  2. In a non-stick pan melt the butter.
  3. Enter the mushrooms in butter and gently return during baking. Sauté a few minutes.
  4. Add the cream. Then lower the heat and add the parsley.
  5. Cook gently further 5 minutes.
  6. Salt and pepper to taste and serve over fresh bread baguette.
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Simple marinade for lamb
Simple marinade for lamb

Recipe from t Cheese house and Meats Les Folies bergères




  1. Mix all ingregients.
  2. Marinate at least 3 hours.
  3. On the BBQ, cook on  medium heat to keep the juices in and eat the lamb pinkish.
  4. Serve on a nest of egg noodles with Capriole.


Egg noodles with Capriole.

  • Cook egg noodles, strain and put back in the cooking pot.  
  • Add a little olive oil and 100g grated Capriole.  
  • The heat from the noodles will melt the cheese.  
  • Salt and peper to taste with a littel parsley.

Simple and delicious!

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Brie in phyllo
Brie in phyllo

This entrée is one of Maggie's favourite
Les Folies bergères Cheese house.



  • Brush each phyllo sheet with butter and pile them up.
  • Drop a tablespoon of jam in the middle.
  • Place brie on top.
  • Drop annother tablespoon of jam.
  • Close the phyllo bundle. You may twist the top and brush with more butter (this makes a nice and easy presentation).
  • Place on an aluminum plate (we prefre recycling to cleaning...).
  • Bake at 375C untill the phyllo turns brown (You can lower the heat and leave it longer to ensure the cheese is hot.

Serve as an aperitive with a good baguette and white wine!

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Warm kale salad
Warm kale salad


  • 1 bunch of Kale

  • 100g Heidi cheese, thinly sliced - Ferme Floralpe

  • 1/2 cup fresh raspberries

  • 3 tbsp raspberry or fruit juice

  • 2 tbsp tbsp olive oil

  • A pinch of sugar


    1. Coarsely chop the kale.

    2. Steam for 3 to 5 minutes.

    3. Put in a plate and garnish with cheese slices and raspberries.

    4. Mix the juice, sugar and oil, and heat slightly.

    5. Pour on the salad.

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      Porc with cream and mushrooms
      Porc with cream and mushrooms

      Ferme Fée et Fougère Recipe


      • Porc chops- Ferme Fée et Fougère

      • Onions

      • Garlic

      • Mushrooms - Champignon le Coprin

      • 35% MF cream - Laiterie de l'Outaouais

      • White wine, cider or water

      • Butter - Laiterie de l'Outaouais

      • Salt and pepper to taste

      • Green onions and\or herbs to garnish


      1. In a hot frying pan, cook chops as you would a steak (inside slightly pink) in a little butter, set aside. Lean eye or roast: cook in the oven uncovered as you would a roastbeef (internal temp. 140F)

      2. Deglaze the frying pan (or dripping-pan) with the white wine, cider or water and set the liquid aside

      3. Brown the onion, garlic and mushrooms in a little butter or oil

      4. Add the deglazing liquid set aside

      5. Add the cream

      6. Salt and pepper to taste

      7. Coat the meat (cut the lean eye or roast), garnish with green onions or your favorite herbs


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      Green tomato jam
      Green tomato jam


      • One kg diced green tomatoes

      • 750g sugar

      • Juice of one lemon


      1. Mix tomatoes and sugar and let sit for 72 hours

      2. Mix well every 12 hours

      3. Bring to a boil, add lemon juice and let simmer for 6 hours

      4. Let cool and can (close and boil jars to sterilize them)

      5. Serve on melba toasts as breakfast or dessert


      Recipe from Marguerite and Annick Rousset

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      Beef stew from the market
      Beef stew from the market

      Ferme Fée et Fougère Recipe


      • 1 piece of beef for simmering (blade, cross ribs, osso buco, cubes) - Ferme fée et fougère

      • Onions, garlic, mushrooms, carrots

      • Red wine

      • Butter

      • Olive oil

      • Thyme, laurel, salt and pepper


      1. In a casserole or an oven-safe thick pot, brown the meat in butter and oil

      2. Season to taste (salt, pepper, thyme, laurel)

      3. Add vegetables and red wine (quantity varies according to the piece of meat), be generous!

      4. Cook at 300°F for 3 hours, or more if it is a large piece of meat

      5. Serve with plain rice or potatoes


      Anne Mareschal

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      Little sprouted legumes stew
      Little sprouted legumes stew

      Chef Gaëtan Tessier Recipe


      • 200g. sprouted peas - La Défriche
      • 200g. sprouted chickpeas - La Défriche
      • 300g. sprouted lentils- La Défriche
      • 100g. sprouted wheat - La Défriche
      • water
      • salt, pepper
      • 30ml. butter or sunflower oil
      • Meat glaze
      • Poultry stock - Saveur des Monts


      1. Precook while keeping al dente each sprout group in a different batch of well salted water.

      2. Cool immediately in cold water and drain well.

      3. Heat butter or oil and saute sprouts.

      4. Add the meat glaze and the poultry stock.

      5. Mix well and cook 5 minutes while stirring.

      6. Serve with a grilled meat of your choice



      The meat glaze may be replaced by beef broth and the poultry stock by consommé. It would then be better to reduce the salt in the sprouts' cooking water.



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      Macedonian spread
      Macedonian spread

      La Défriche Recipe


      • 1 macédoine paqkage, 300g - La Défriche
      • 1 to 2 organic garlic cloves, finely chopped
      • 1/2 organic onion, chopped
      • 1 to 2 tbsp olive oil
      • salt


      1. Steam the macédoine 10 to 12 minutes.
      2. Let cool a little before placing in the blender with onion and garlic.
      3. Mix while slowly adding salt and oil.

      Onions may be slightly browned before they are mixed in.

      The more oil you add, the creamier you spread will be.

      It may be eaten by itself or on bread or crackers.

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      Tuna sandwich
      Tuna sandwich


      • 3 hard-boiled eggs*
      • 1 can (170g / 6 oz) tuna
      • 20 green pepper stuffed olives, or black olives finely sliced (optional)
      • 1 tbsp choped parsley or herbs - HLF
      • 2 tbsp mayonnaise
      • 1 tbsp lemon juice
      • salt, peper
      • bread- Balade des douceurs or Grain de vie


      1. Shell eggs and mash with a fork
      2. Mix with other ingredients
      3. Spread on toasted bread or stuff bread rolls.

      * The best way to make hard-boiled eggs is to place them in a pot of lightly vinegared cold water. As soon as the water boils, reduce heat and let simmer 10 min. Immediatly pass under cold water before shelling.

      Simple and quick, by Gabrielle Jeanotte-Maranda

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      Hearty vegetable soup
      Hearty vegetable soup


      • 1 garlic clove
      • 1/4 cup onions
      • 2 slices of bacon
      • 2 1/2 cup vegetables (carots, potatoes, cabbage, etc.)
      • 2,5 liters broth (vegetable or chicken)
      • 500 ml. diced tomatoes
      • 1 can legumes (red, white beans, chick peas, etc.)
      • 4 tbsp olive oil or butter
      • salt, peper


      1. Chop all ingredients the same size.
      2. cook the bacon with the onions, garlic and butter.
      3. Add vegetables and mix to cover with oil.
      4. Saute 5 minutes.
      5. Add broth,legumes and tomatoes.
      6. Simmer about 1 hour until the veggies are tender.
      7. Serve with a thick slice of bread and a piece of cheese.
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      Goat cheese escargot bites
      Goat cheese escargot bites

      Ferme Floralpe Recipe



      • 50ml 10% cream - Laiterie de l'Outaouais

      • 150 GR goat camembert HEIDI - Ferme Floralpe

      • 150 GR fresh goat cheese MICHA - Ferme Floralpe

      • 2 egg yolks

      • 1 tbsp chopped garlic scape

      • 4 stalks freshly chopped tarragon

      • Salt and pepper from the mill

      • 36 shells of precooked mini pie crusts

      • Can of 36 snails



      • Mix the 2 cheeses with the cream, yolks, tarragon, garlic scape, salt and pepper.

      • Drop a teaspoonful of the mixture obtained in each dough shell and place a snail in the middle.

      • Bake 10 min. at 325°F (170°C).

      • Before serving, put a twig of dill on the entree (optional)

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      Swiss chards and friends
      Swiss chards and friends


      • 1 tbsp olive oil

      • a bunch of Swiss chards

      • 1/2 cup fresh or frozen peas

      • 1 tbsp fresh mint, chopped



      • Saute all ingredients in a wok or large frying pan.



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      Dried cranberries and port wine Brie
      Dried cranberries and port wine Brie

      Recipe from Vallée des canneberges



      • 1/3 cup (80 ml) dried cranberries - Vallée des canneberges

      • 1/2 cup (250 ml) pine nuts

      • 1 red onion, finely chopped

      • port wine

      • 1 Brie cheese - Folies Bergères

      • 2 tsp (30 ml) olive oil



      • Put dried cranberries in a bowl, cover with port wine and let soak approximately 30 minutes;

      • In a frying pan, warm the oil and roast the pine nuts. Set aside;

      • Brown the onion and add in all previously prepared ingredients EXCEPT PINE NUTS;

      • Simmer until mixture thickens, then add the pine nuts;

      • Place the Brie cheese on a piece of aluminium foil and form a bowl around the cheese; put the other ingredients on top of the Brie cheese and put in the oven at 350°F (200°) for 10 to 15 minutes or until Brie cheese is soft enough. Serve warm with baguette bread as an entree.

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