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The chef’s favourite with Constance: week of April 7th


The chef’s favourite with Constance: week of April 7th


4 min

Every week, diving into the world of Cook it recipes is a true delight for me. With a selection of 16 mouthwatering dishes, the choice is never easy. You can find everything: family recipes, quick ideas for busy days, indulgent treats to satisfy cravings, and even recipes filled with culinary discoveries. It’s like standing in front of a giant buffet where each dish promises an explosion of flavours. So, are you ready to join me in my weekly selections? Here are my picks for the week of April 7th.

Arugula and Brussel Sprouts Salad with goat cheese, pecans and croutons 

This wonderful salad of arugula and Brussels sprouts with goat cheese, pecans, and croutons is much more than just a salad; it’s an unforgettable gustatory experience. By exploring new ways to prepare Brussels sprouts, I discovered an irresistible technique: finely chopping them and then roasting them in the oven until they reach a crispy texture and a deliciously caramelized flavour. Paired with creamy goat cheese and crunchy pecans, these Brussels sprouts offer a combination of exquisite flavours and textures. But that’s not all! The croutons add a touch of indulgence and texture to this already delicious salad. It’s a recipe that delights the taste buds while satisfying the cravings for freshness and lightness characteristic of spring.

Hearts of Palm Salad Rolls with celery, dill, lemon and fries

Discovering a recipe as delicious as palm heart salad guédilles is a true culinary revelation. This vegetarian version of the classic seafood guédilles offers an equally flavorful, if not more surprising, taste experience. At the heart of this dish, palm hearts take the lead role, bringing a tender texture and delicate flavour. Paired with the crunch of fresh celery, the freshness of lemon zest, and the aromatic touch of dill, these ingredients create a harmonious and refreshing combination. What truly sets this recipe apart is the subtle addition of nori leaves, which bring a salty and umami note, evoking the flavours of the sea without using seafood. This unexpected touch adds a surprising depth of flavour to every bite. And of course, what better accompaniment to this vegetarian feast than a generous portion of crispy fries? Thus, these palm heart salad guédilles offer a deliciously satisfying alternative for those seeking a meat-free option. With its perfect balance of flavours and textures, this dish is a true celebration of culinary creativity and the joy of vegetarian eating.

Indian Style Cauliflower and Halloumi in cream sauce with tomatoes and indian spices served with zucchini couscous

Dive into an exquisite culinary journey with our recipe for Indian-spiced cauliflower and halloumi in a creamy sauce, accompanied by juicy tomatoes and Indian spices, all served on a bed of zucchini couscous. This colourful creation is not only easy to prepare but also a feast for the eyes and the taste buds. With fresh ingredients such as cauliflower, zucchini, tomatoes, and fresh coriander, each bite evokes vibrant flavours and tantalizing textures. The addition of halloumi, the grilled cheese that melts in your mouth, adds a delicious touch and an extra dimension to this comforting dish. Paired with fragrant couscous salad, this meal becomes an unforgettable gustatory experience, perfect for satisfying cravings for comfort and indulgence.

At this time of year, we enthusiastically celebrate the tradition of maple products at Cook it. It’s a time when the sweet and comforting flavours of maple brighten our plates and our palates. To pay tribute to this seasonal staple, we have carefully selected a range of products featuring maple in our Cook it Pantry. Here are my essentials from this selection:

  • Potato and Maple Syrup Mini Donuts from François Lambert 
  • Maple Cheddar from Fromagerie Victoria 
  • Maple Cones from Heritage 77
  • Maple butter from Jasmino

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!