March 22-26, 2021: A Weekly Menu Starring Tropical Ingredients!

This week, we decided to have some fun and combine our favourite tropical flavours with local ingredients. On the menu: recipes that include international flavours that make us feel like we’re someplace warm. Take your taste buds on a journey with pineapple, mango, coconut and plantain. Let’s go!

Monday: Tuna and Pineapple Poke Bowl

This poke bowl will whisk you away thanks to the pineapple, whose flavour marries beautifully with hoisin sauce (a key ingredient in the quick marinade for the tuna). We also include fresh basil and serrano chili for a refreshing and spicy touch!

Tuesday: Mango Chutney Salmon

This week’s fish dish is anything but ordinary, thanks to mango chutney (homemade or store-bought) that’s generously brushed onto your piece of salmon! This colourful recipe is easy to prepare and perfect for spring.

Wednesday: Grilled Tempeh with Coconut Milk Carrot Salad

Here’s a vegetarian recipe that stars your new favourite plant-based protein: tempeh! Bonus: The peanut sauce paired with the coconut milk is simply addictive.

Thursday: Shrimp Tacos with Mango Salsa

The secret behind a successful taco night? Shrimp, garlic, mango, cilantro and avocado! We love the freshness of the mango salsa, as well as the charm of placing the ingredients on the table and having everyone serve themselves. It’s Thursday night done differently, and you and the kids will love it!

Friday: Rice and Bean Bowl with Chicken, Plantains and Pikliz

Let’s cap off the week with a Creole-inspired power bowl. You’ll simply be wowed by the spicy and bright pikliz served along with perfectly ripened plantains.

Drink: Tropical Beer Cocktail

It’s 5 o’clock! Travel to the tropics with a slightly tart cocktail composed of lemon juice, Grand Marnier (or triple sec) and passion fruit syrup. It’s the perfect companion for your favourite citrus-flavoured beer.