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Guide to Fishing on Foot

Food and the outdoors are probably among the most beloved activities in France. In the Vendée we are lucky to be near the Atlantic coast. On sunny days we can flock to the beaches at low tide, armed with wire baskets, spoons, shovels and rakes. We can go on a mission, striding across the wide beaches with purpose because low tide has given way to hidden treasure: the ingredients for a delicious shellfish dinner. Welcome to the what, the where, and the how of the oldest form of fishing known to man: hand gathering or pêche à pied. What is pêche à pied – First let us state we’ve had a difficult time finding the right translations or terminology in both English or Dutch for this particular activity. Shore fishing, hand gathering (also a sewing term), clam digging… To be honest, we find the French term for this popular pass-time the best. It …

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Springtime coral lentil soup (v)

Healthy and refreshing Cool mornings and warm afternoons can be a bit of a puzzle when it comes to figuring out what to eat. It’s too warm for hearty winter fare yet, too cold for summer food. If you’re the go-to cook at your house, you know the happy medium can be frustrating to achieve. Well, here’s a wonderful little recipe to the rescue: this coral (or red) lentil soup will warm your bones and give you a taste of summer all in one healthy bowl-full. The secret ingredient? Lemon! Ingredients and preparation – springtime coral lentil soup (vegetarian) 3 Tbsp. extra virgin olive oil 1 large onion, finely chopped 2 celery stalks with leaves, finely chopped 1 large carrot, chopped small 1/3 cup of finely chopped bell pepper (paprika) – trio (red, green, yellow) 3 garlic cloves, minced 2 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. sweet …

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Green lentil & tabbouleh salad with feta and endive (v)

Packed with nutrients Learning about lentils was quite eye-opening. Of all the legumes I love, I’ve probably cooked with lentils the least. No idea why, but it’s going to change. Experimenting with different recipes to bookend our article about green lentil agriculture in the Vendée, I fell in love with this (vegetarian/ vegan) salad. I knew bulgur loves lemon, and that lentils love lemon. Put the three ingredients together, and it’s like a new trinity. The perfect combo that not only tastes fresh and delicious, but is so full of nutrition that even Popeye might completely burst out of his clothes. Enjoy it for lunch with fresh pita, or with some lean chicken or fish, or as I did accompanied by an endive salad and you’ll know you’ve done something good for your body. Hope you enjoy this as much as I do! Ingredients and preparation – Tabbouleh & green lentil …

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Three cultures. one meal: Shepherd’s Pie à la Flamande

Two cultures, one meal… it’s fusion to make the angels sing! I love jamming two cultures together, combining flavors and textures of meals that I love, that I know for sure my husband will love, AND that I can easily turn into a vegetarian meal without compromising anything. Shepherd’s pie – or parmentier – is such a dish. The city I was born – Ghent in Belgium – was historically a very important port in northern Europe, one where exotic spices were part of the trade. Add in the refined abbey brews and a need for cheaper cuts of meat among the working class and it should be no surprise these ingredients found their way into a stew that has kept its reputation as a delicacy throughout the centuries. Since the first published recordings in the 1800’s, the recipe has not changed indeed, it probably hasn’t since centuries before that. …