When you get home from work, aim for simplicity at cocktail hour. With this recipe for seasoned cheese curd, you’ll be ready to nibble in no time! Thanks to a quick marinade of orange juice, olive oil and a pinch of chili, this original snack will surely become a specialty on uncomplicated evenings.

When you’re rushing, meal prep is made easier with an affordable recipe inspired by French cuisine: fricassee! Created in collaboration with Aliments du Québec, we’ve freed some time for you with this classic creamy chicken stew that includes generous portions of local vegetables. A perfect recipe to come to the rescue with your busy schedule.

We love the simplicity of an Italian-style chopped salad. Just chop all the ingredients, then mix in the dressing. And what about the Italian touch? Salami and mozzarella cheese are added to the vegetables.

Everyone at the table will be surprised by the combination of flavours in this meal-salad. Maple syrup and sweetened sultanas bring harmony to the taste of curry and the acidity of lime. Julienned carrots, fresh grapes, beef strips and lentils make for an amazing contrast of textures.

In this perfect weeknight recipe, moist pork tenderloin rests on a bed of arugula with grilled bell peppers, almonds and olives. An orange vinaigrette brings the final touch to this brightly flavoured meal.

Sold at IGA stores, our tomato and basil sauce is a real saviour in the kitchen. It allows you to prepare Italian-style dishes in just a few steps. In this recipe, the warm sauce is spread over slices of roasted eggplant sprinkled with mozzarella. Topped with a coating of breadcrumbs, it goes in the oven until the cheese is golden brown. A perfect end-of-summer dish.

Whipped Cream

Peanuts and a food processor. That’s all you need to make your own peanut butter. This recipe suggests eating it plain, or sweetened with honey, for peanut butter toast that both tastes good and is good for you. The secret to a successful batch of homemade peanut butter? Roasted peanuts still hot from the oven and…a little patience!

Poblano chilis are nicely spicy, but not too hot. They’re a staple of Mexican food, which inspired us for this recipe. Prepare the chili in two steps. First, roast it, then purée it with cream, broth and cilantro. You’ll get a creamy sauce in which you’ll cook the chicken cutlets. Garnish the dish with avocado and sliced jalapeño for a beautifully green bowl of food.

Store-bought red curry paste is a great helper. This recipe features it in two ways: first, in the marinade for the salmon, and second, in the sauce mixed with mayonnaise, lemon and peanuts. Served with oven-roasted red bell peppers and pickled cucumbers, this fish dish will bring colour to your weeknight dinners.