REINVENTING
THE CLASSICS
Welcome to food-loving Québec, where local fruits and vegetables are the perfect fit for all kinds of culinary traditions. When you move to a new country, your food culture shouldn’t get left behind. If anything, it should be preserved, shared and even reinvented!
That’s why we challenged five people to reimagine their favourite traditional recipes with fruits and vegetables grown right here in Québec.
Discover their delicious culinary creations, all made simply and affordably.
A CULINARY JOURNEY
Yum woon sen (spicy noodles)
Originally from Thailand, Nongyao grew up on her family farm, where flavour grew wild and free. This recipe for spicy noodles is an authentic taste experience that celebrates vegetables found right here in Québec.
1/6
Vegetable Kitchari (rice and lentils dish)
Asha is a talented cook from Bangladesh. She’s updating her recipe for traditional kitchari with locally-grown spinach and sweet potatoes for a comforting, nutrient-rich dish.
2/6
Fish tacos
Javier and his family own and operate Le Roi Du Taco restaurants, a true taste of Mexican flavour right in Montreal. Working with his son, Javier has reinvented classic fish tacos by adding beets, uniting Mexico and Québec in every bright, savoury bite.
3/6
Filles Fattoush Salads
Maria, a Syrian refugee and member of Les Filles Fattoush, helps newly arrived women put their culinary talents to use in order to integrate and rebuild. She shares three salad recipes celebrating flavours from the Middle East and Maghreb, bringing freshness and a sense of community to your table.
4/6
Joumou soup
Keithy Antoine is an entrepreneur and artist originally from Haiti who is deeply engaged in her community. She and her mother have reinvented traditional joumou soup, infusing the Haitian classic with Butternut squash for a dish that is rich in both flavour and history.
5/6More recipes to explore
Discover many more recipes celebrating fruits and vegetables! Flavourful, affordable and simple to make, these dishes bring out the best of fresh local produce. All recipes available in French.
6/6Nongyao’s tip
- Freeze fresh fruits and vegetables to keep them for longer.
- Wash, place in a single layer on a baking sheet lined with parchment paper and put in the freezer. Once frozen, transfer them to resealable freezer bags and put them back in the freezer.
ASHA’s tip
- With this recipe, you can easily swap in canned vegetables for an even lower cost version that’s ultra-practical.
Javier’s tip
- Adapt your recipes to fruits and vegetables that are in season. That way, you can save while still enjoying all the fresh flavours of the moment.
Maria’s tip
- Cooking in big batches? Cook your vegetables until they’re just al dente so that they stay nice and crisp when you reheat your dish later!
Keithy’s tip
- For an even quicker version of my recipe, try using frozen vegetables. Squash is on hand in the frozen vegetable section and can be easily reduced to a puree.
CALENDAR
Discover our produce availability calendar, your guide to cook with the freshest fruits and vegetables all year long. By eating what’s in season, you can take advantage of the most flavourful products at their lowest prices. And don’t forget that frozen and canned fruits and vegetables are also an excellent way or enjoying the delights of Quebec, even out of season!
Apple
Learn moreArtichoke
Learn moreBeet
Learn moreBlackberry
Learn moreBlueberry
Learn moreBok choy
Learn moreBroccoli
Learn moreBrussel sprouts
Learn moreCarrot
Learn moreCauliflower
Learn moreHOW TO PRESERVE
For fruits that continue to ripen after their harvest :
(bananas, tomatoes, apples, pears…)
- To speed up the ripening process, place them in a paper bag and keep them at room temperature.
- To slow down the ripening process, keep them refrigerated.
For fruits that stop ripening after their harvest :
(strawberries, melons, blueberries, grapes…)
- Refrigerate immediately, or slice and refrigerate.
- Keep them separate from fruits that continue to ripen after harvest.
- For berries, wash just before eating, not earlier.
Most vegetables keep best in the refrigerator, in the dedicated vegetable crisper drawer.
Some last longer when stored in a perforated bag and then placed in the vegetable crisper, including cabbage, cauliflower, beans, broccoli, carrots, peppers and zucchini.
For lettuce:
- Wash and dry lettuce before placing in a perforated bag with a dry cloth and refrigerating.
For mushrooms:
- Keep refrigerated in their original packaging after poking a few small air holes.
For onions, potatoes, squash and garlic:
- Store in their original packaging away from light and heat, in a cupboard or cold room.
DELICIOUS CONTEST
Enter our contest on WhatsApp for your chance to win one of 5 grocery store gift cards worth $500 to buy your own fresh crop of locally grown fruits and vegetables! Register, join our community and enter for your chance to win today. Who knows, you might soon be savoring the best of Quebec on your plate.
ContestDELICIOUS CONTEST
Enter our contest on WhatsApp for your chance to win one of 5 grocery store gift cards worth $500 to buy your own fresh crop of locally grown fruits and vegetables! Register, join our community and enter for your chance to win today. Who knows, you might soon be savoring the best of Quebec on your plate.
Enter your number starting with the country code (+XX....)Contest rules
Contest rules