Every week, I joyfully explore the weekly menu at Cook it to unearth my three favorite recipes for you. Let me guide you through the offered selections and reveal my top picks. So, are you ready for a flavorful journey promising authentic tastes and irresistible textures? Let’s embark on a culinary tour that I hope will captivate you as much as it has me!”
Vegetarian Italian Sausage Sheet Pan with gnocchi, cherry tomatoes, spinach, and creamy lemon-herb sauce: Everything about this recipe appeals to me. Baking on a sheet pan is ideal to minimize dishes, and it’s quick, colorful, and offers a variety of textures. The surprise? Baking the gnocchi in the oven. They become crispy on the outside while staying soft on the inside. The tahini-based sauce is incredibly creamy, adding a refreshing touch. A perfect recipe for evenings when efficiency is key.
Black Garlic BBQ Duck Breast with all dressed baked potatoes and grilled Caesar salad by Menu Extra. This week, it’s my boyfriend’s birthday. Since his birthday falls on a Monday and his favorite restaurants are closed, I turned to this recipe from Menu Extra. The mission of Menu Extra is straightforward: provide the expertise of a gourmet meal to enjoy at home. With this choice, I’ll have all the necessary ingredients to prepare a meal worthy of a high-end restaurant.
Caramelized Onions and Feta Pizza Pizza with sun-dried tomatoes, mozzarella, and honey: One can never go wrong with a pizza. This one is particularly decadent with a mix of feta, sun-dried tomatoes, honey, and walnuts. I’ve already planned it out: a Friday evening, to the sound of jazz music, perhaps accompanied by a nice glass of red wine.
As you explore our menu, don’t overlook our Pantry section. This week, I’ve chosen the “Next-Day Oatmeal with Apple Crisp” breakfast recipe, perfect for quick morning meals. I was also tempted by a new product, the freeze-dried mangoes from Wise by Nature. I can already picture them in an Asian-style salad or with yogurt for dessert. And to top it all off, I couldn’t resist the Provençal Olives from Olive Pressée. They are simply irresistible and perfect for snacking while I cook.
Constance Tassé-Gagnon
Deputy Director of Product and Partnerships
Constance, a true culinary globetrotter, always on the lookout for the latest gastronomic trends. With 15 years of experience as a cook and pastry chef in Montreal’s gourmet restaurants, she excels in the art of dining and is always ready to host a memorable gathering. Her heart belongs to traditional Quebec cuisine, but her soul tirelessly explores flavors from around the world. Follow her for invaluable culinary tips and extraordinary taste discoveries that will make your next event an absolute success!
