For this week’s menu, we’re doing things a bit differently. Instead of suggesting a single recipe for each day of the week, we’re going to share different ingredients and the ways you can use them in a range of meals. That way, you’ll be able to cook for the entire week and not have to leave the house unnecessarily!
For this year’s at-home Easter feast, why not change up the traditional ham and bean combo for more veggies? If you’re looking to eat less meat, pick up the latest issue of RICARDO (in French only), where you’ll find tonnes of delicious new recipes, as well as tips on how to highlight vegetable-based proteins. Not only are they versatile, but also affordable. A must during these trying times!
Our latest installment of the 1 jar, 3 ways video series explores three easy ways to cook with RICARDO Pulled Pork cooking sauce. This challenge, launched by Ricardo, features a delicious sweet-and-sour blend of tomatoes and spices. This cooking sauce is made from familiar ingredients, is gluten-free and has no artificial flavours or preservatives. Game on!
How does a break from meat for a few days sound? This week, we’re sharing a few vegetarian meals with you made with ingredients you likely already have on hand and that keep well during this time when we’re confined to home. Here, we focus on vegetables, legumes and quinoa, which add diversity to our meals.