Soups, salads and starters Spinach dip Serve with freshly cut vegetables like cucumbers, chicory, carrots...
Desserts Strawberry mousse Wash and remove the stems from the strawberries; puréed them with the sugar in a food processor or a electric mixer and set aside...
Entrees and side dishes Tuna tartare In a medium bowl, mix together the olive oil, the yogurt, the two mustards,the lemon zest and juice and the green onions...
Soups, salads and starters Quinoa salad Rinse the quinoa in a sieve under cold running water until the water runs clear...
Entrees and side dishes Grilled shrimps with coriander In a bowl, combine the yogurt, chives, green onions, ginger, garlic, curry and white rum...
Entrees and side dishes Crab roll In a medium bowl, mix together the yogurt, mustard, paprika and lemon juice...
Soups, salads and starters Eggplant caviar Cut the eggplant in half and remove the flesh. In a bowl, mix together the yogurt, lemon juice, olive oil...
Soups, salads and starters Chilled radish soup In a saucepan, bring the stock, radishes and potatoes to a boil.
Soups, salads and starters Chick pea spread In a food processor, puréed all the ingredients until the hummus is smooth...
Desserts Upside down mango cake In a bowl, using a hand mixer, whip the butter with the sugar until the mixture whitens and becomes bubbly...
News & Events Do you know why iögo Greko tastes like Greek yogurt? Because we successfully developed a unique process that reproduces the traditional way of making Greek yogurt –which is by filtering it through cheesecloth for 24 hours!
Collective Kitchens Veal meatballs with porcini mushrooms (polpettes) In a large bowl, mix together the veal, parsley, pine nuts, breadcrumbs, Parmesan cheese, egg and the yogurt...
Collective Kitchens Discover the Collective Kitchens of the Montérégie Did you know that Granby is a major center of immigration here in Quebec? These recent arrivals enrich the atmosphere of the Monteregie Collective Kitchen with ideas and flavours brought from home.
Collective Kitchens A recipe for a healthier community They number of 1300 in Quebec alone, and yet we scarcely hear of collective kitchens. Join us as we explore a world lead by mutual support and generosity of spirit.
Collective Kitchens Chilled zucchini and basil soup Heat a little olive oil in a large saucepan. Sweat the zucchini and leek over medium heat for approximately 10 minutes...
Collective Kitchens iögo is proud to be associated with the collective kitchen of Hochelaga-Maisonneuve. The Hochelaga Maisonneuve collective kitchen annually hosts over 200 participants, whose ingenious recipes produce over 38,000 meals that cost less than 0.85$ per serving.
Collective Kitchens Pasta with ham and cheese In a large frying pan, heat the butter over medium heat and sautéed the celery and leek for approximately 5 minutes...
Collective Kitchens The recipe book that keeps on giving The long-awaited iögo cookbook is finally available at Renaud-Bray to serve collective kitchens mission.
Collective Kitchens Chicken satay, lime and yogurt sauce Using a food processor or a spice grinder, puréed the yogurt, ginger, lemongrass, curry...
Collective Kitchens Everything tastes better with music ! Create a chili in Mexico, spaghetti in Italy or a chicken jambalaya in New Orleans... a tall order for 6pm, is it not?
Collective Kitchens Orange cake with poppy seeds Serve with your favourite marmalade and a knob of butter...
Collective Kitchens Employees at Ultima Foods to put on their aprons Social responsibility means pooling our resources, our expertise and our willingness to serve towards a cause we are proud to call our own.
Nutrition I love dairy products… but they don’t like me If you are lactose intolerant, you’ll recognize these symptoms that occur after the consumption of a glass of milk or a piece of cheese. Bloating, discomfort, poor digestion… Nothing to get excited about.
Desserts Sticky Fig Toffee Pudding Sticky Toffee Pudding is a delicious holiday classic. This simple to make recipe can be served as a stand-alone cake with a hot cup of coffee or as an indulgent dessert with warm toffee sauce. As a festive holiday twist, we’ve swapped traditional dates for figs and added iögo probio fig/date yogurt for added calcium and healthy probiotics!
Desserts Individual Spiced Cheesecakes The holidays are a busy time of year. That’s why every host knows to have a delicious and festive dessert on hand for when guests arrive. These individual cheesecakes are low in fat and high in protein thanks to a winning combination of stirred Honey iögo Greko yogurt and fat free cream cheese. A subtle hint of ginger and orange help to add a festive feel that family and friends will love!
Interesting Facts Fusion Flavours: Crazy Idea or Sheer Genius? Our iögo Taste Designers live, sleep and dream flavours. All they can think about is creating new tastes that will excite your taste buds.
Soups, salads and starters Creamy parsnip and pear soup In a heavy pan, heat the oil and sautéed the onions and the parsnips...
Entrees and side dishes Bacon and caramelized onion tart Butter and flour a baking sheet approximately 33 X 23 cm (13 X 9 in)...
News & Events Do you have a DUO personality? How you eat your iögo Duo tells a lot about you. What’s your Duo personality?
News & Events iögo – it’s in stores now We’re so excited to announce that our iögo yogurts are now in stores all across Canada.
News & Events Welcome to the iögo magazine This is where you’ll discover so much about the world of yogurt...
Entrees and side dishes Potato salad with yogurt dressing In a saucepan, cover the potatoes with salted water, and bring to a boil...
Desserts Lemon curd yogurt crumble In a saucepan, bring the lemon juice, zest and 125 ml (1/2 cup) of sugar to a boil...
Soups, salads and starters Green asparagus and sesame dip Rinse the asparagus and break off the stems...
Collective Kitchens