1. Salt and Vinegar Smashed Potatoes
Salt and vinegar chips are so much more addictive than plain or barbecue-flavoured ones. We wanted to recreate this delightful sensation of dipping into a bag of chips with a potato recipe that uses the same flavour profiles. So serve crushed, crispy potatoes, generously sprinkled with dill, along with mayo stretched with white vinegar, salt and sugar. Be ready for an explosion of flavour to accompany your Sunday roast chicken.
Vegetables and gratinees
Salt and Vinegar Smashed Potatoes
2. Steak with Miso, Jalapeño and Green Onion Butter
With its umami taste that makes you want to come back to it over and over again, miso has earned a place in your kitchen far beyond Asian recipes. In this case, prepare a seasoned butter with a hint of jalapeño pepper, green onion and a dash of maple syrup. Use it to top aged steak. The depth of this butter gives a whole other dimension to your meat, which will be so far from traditional pepper steak.
Miso is a fermented soybean paste that enhances both salty and sweet dishes. It helps to elevate sauces, glaze fish, balance the sweetness of caramel or transform a dressing to mimic the taste of meat where there is none. Whenever a dish seems to lack a bit of oomph, just add some miso.
3. Butternut Squash Toasts with Sweet and Sour Sauce (Agrodolce)
Agrodolce is an Italian condiment that means “sweet and sour.” In Italy, it’s made with honey, red wine vinegar, fruits and sometimes pine nuts. Our recipe is adapted for your pantry, using maple syrup, cider vinegar, raisins, pumpkin seeds and a good quantity of capers. Serve this sweet and tangy sauce still warm over a piece of toast topped with roasted squash, cheddar and arugula.
Add some dimension to vegetables, meat or grilled fish with agrodolce. Its sweet side perfectly complements smoked and slightly charred dishes. As for its acidity, it can help to enhance sandwiches and charcuterie and cheese boards.
4. Fennel and Orange Glazed Ribs
In the shadow of hoisin sauce and soy sauce, oyster sauce is often set aside after its first use because you don’t know what to do with it. In this recipe, it’s used to glaze ribs, the flavour of which is further boosted by the addition of orange liqueur and garlic. The sauce reduces, giving a sweet taste to the meat, which doesn’t need to be marinated. For a hint of freshness, garnish the ribs with a super quick condiment made of chopped fennel, orange zest and cilantro.
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Spontaneous combustion
You can reignite the fire of a dish simply by rummaging through your refrigerator door. Dare to redefine condiments like sauces, pickled vegetables and other concentrated pastes by using them to give a recipe a new personality.
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Spontaneous combustion
You can reignite the fire of a dish simply by rummaging through your refrigerator door. Dare to redefine condiments like sauces, pickled vegetables and other concentrated pastes by using them to give a recipe a new personality.
5. Spaghetti with Spicy Pork and Anchovy Ragù
Got anchovy fillets sitting waiting in your refrigerator? Don’t let them wait any longer; they’re ready for the spotlight! Use a generous quantity to flavour ground pork; with their salty, concentrated taste, you’ll never know it was fish in the end. Also, use plenty of garlic and an entire can of tomato paste. Caramelize the mixture before adding cream and Parmesan. You’ll get a pasta dish with deep, enveloping flavours that are also wonderfully comforting.
Weekday Recipes
Spaghetti with Spicy Pork and Anchovy Ragù
To create a concentrated and quick-to-prepare sauce, maximize the use of deeply flavoured ingredients. Here, we use no fewer than eight anchovy fillets, six garlic cloves, a whole can of tomato paste and lots of Parmesan cheese. This generous approach allows you to achieve a flavour-packed sauce packed with minimal effort.
6. Chili Crisp Sautéed Shrimp
Use our chili crisp recipe, already spicy and intensely flavourful, and mix it with shrimp for a quick dinner or lunch that’ll get people talking. Simply serve the dish with rice, green vegetables or a salad.
seafood
Chili Crisp Sautéed Shrimp
7. Chicken Legs with Olives and Walnuts
Cooking may be long and slow, but the preparation of these chicken legs is so quick that it’s a good idea to add them to your weeknight rotation. The stars of this recipe are salty olives, honey to sweeten the meat, crunchy walnuts and roasted lemon that season the whole dish. The chicken leg may stick to your fingers a little, but that’s what makes it perfect.
Lemon intensifies in flavour when roasted. Its taste profile changes as its sugar caramelizes, softening its acidity and distinguishing it from raw lemon. Use it to brighten up a variety of dishes.
8. Banana Cake with Cream Cheese and Brown Butter Icing
There’s no classic dessert quite like banana cake. But when you mix brown butter into the dough and icing, you’ll experience a completely different world of taste. To make brown butter, melt butter in a pan. The flavour of the heated butter intensifies and its colour changes to a hazelnut brown. The cake becomes super moist and the cream cheese icing remains slightly salty.
Get inspired with our pantry recipes for more ideas to add to your weeknight rotation: