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The chef’s favourite with Constance: week of April 21st


The chef’s favourite with Constance: week of April 21st


3 min

As spring is in full bloom and the days are getting longer, I’m thrilled to present to you my weekly selection of delicious recipes. This week, I’ve been inspired by simplicity, freshness, and indulgence. With so many enticing choices among the 16 recipes of the week on Cook it, picking my top three favourites wasn’t an easy task. So, without further ado, let’s dive into this new week full of delights!

Crispy Chicken Bao Buns with cucumber, carrot and spicy mayo

The bao buns are small steamed buns of Chinese origin, incredibly tender and fluffy, that melt the hearts of all Asian cuisine lovers. In this recipe, we’ve paired them with a filling of crispy chicken with panko breadcrumbs, fresh cucumber, crunchy carrot, and a generous layer of spicy mayonnaise. If you’ve never tasted the magic of bao buns, now is the perfect time to give them a try. The addition of cucumber and carrot brings a welcome freshness, balancing the flavours and textures perfectly. The spicy mayonnaise adds a kick to every bite, adding an explosion of flavours to this Asian feast. Whether for a casual family meal or a night with friends, these crispy chicken bao buns are sure to quickly become one of your favourite recipes. 

Baked Florentine Omelette with spinach, cheddar Bechamel and grilled bread

Every week, among the delights offered by Cook it, hides a brunch-inspired recipe, a true invitation to enjoy a morning meal at any time of the day. Personally, I have a weakness for those moments when eggs become the stars of my supper. Their preparation is practical, simple, and incredibly versatile. And this week, I fell under the spell of the baked Florentine omelet, filled with fresh spinach and topped with a creamy cheddar béchamel sauce. The softness of the eggs blends with the sweetness of the spinach, enhanced by the rich and creamy side of the cheddar cheese sauce. The dish comes with a side of rustic and flavourful multigrain toasts.

Mint Pesto Linguine with lemon, zucchini and leek

And this week, Cook it spoils us with a recipe for linguine with mint pesto, a true explosion of spring flavours that will delight even the most discerning taste buds. Pasta, the ultimate comfort food, pairs perfectly here with carefully selected seasonal vegetables. Crisp zucchini, delicately sliced leeks, and sweet peas add a touch of freshness and color to this already vibrant dish. A hint of grated lemon zest awakens the taste buds, while a drizzle of fresh lemon juice adds a welcome acidic note. The whole dish is elevated by the richness of grated Grana Padano cheese, which melts deliciously over the linguine. Paired with a glass of crisp white wine, this linguine with mint pesto dish is the epitome of spring cuisine. Whether for a family dinner or a meal with friends, this recipe will charm pasta lovers and culinary enthusiasts alike with its delicate flavours and refined simplicity.

Once I’ve selected my meals for the week, I’m eager to discover what the Cook it Pantry section has to offer. At this time of year, as spring is in full swing, it’s the perfect time to explore the 100% local Spring Essentials category.

  • Flower Market Candle by Moonday 
  • Cocktail bombs Passion Sangria by Poseidn 
  • Mango-Coconut White Chocolate by Chocolat Boréal

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!