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When purchased in a large quantity, whole wheat flour should be stored in the freezer, to preserve its nutritional benefits.
Always dependable, tomatoes are the base of countless recipes!
Legumes are packed with fibre, provide plant protein, and are low in fat. So why pass them up? Chickpeas can be turned into delicious hummus. Lentils are savoury in soup. And roasted soybeans are a top choice for a snack!
Short on time? Fry some onions, add protein such as chicken or shrimp, and pour in your favourite tomato sauce. Finish with some fresh herbs, and all you need to do is cook the pasta!
Corn gives salads a crunchy, sweet note, and beans nicely round out a meal. The texture of tinned vegetables differs from that of fresh, but they are very practical to have on hand. Ideally, you should rinse tinned vegetables before using, to eliminate a good part of the sodium.
For sandwiches, salads, or pasta dishes, tinned fish is affordable, nutritious and very versatile. Don’t underestimate it!
This highly aromatic oil is the base of many dressings and marinades. Try blending it with fresh herbs or hot peppers and drizzling the mixture on pizza or grilled vegetables. Delectable!
Every good dressing contains an acid ingredient. Balsamic vinegar fills this role wonderfully and imparts considerable flavour to a vinaigrette.
More neutral in flavour than olive oil, canola oil is a good, affordable substitute for butter in dessert and muffin recipes. It is also attractive from a nutritional standpoint.
Onions give a flavour boost to all your dishes. And contrary to what many people believe, onions should be stored in the pantry, in a dry, dark spot.
The classics: thyme, oregano, parsley, and basil. These dried herbs can be used with chicken, in tomato sauce, and to season omelettes.
Do you like warm spices? Keep cinnamon, nutmeg, and ginger in the pantry. They suit salty dishes as well as sweet ones.
You’re a fan of Indian cuisine? Opt for curry powder, turmeric, and cumin.
Don’t forget steak spice, wonderful on grilled meat and fish!
Three kinds exist: beef, chicken, and vegetable. Very handy for cooking grains (barley, quinoa, and rice), bouillon is also the base of every good soup. Choose low-salt versions, preferably, since concentrates contain a lot of sodium.
Aluminum foil is perfect for baking food “en papillote” (in packets), since it can be turned into any shape. Although not compatible with the microwave oven, it is nonetheless essential for grilling on the barbecue, because it can take the heat. Parchment paper is ideal for lining baking sheets and for wrapping food for cooking. It resists heat, but note that it will brown and even burn if placed too close to the heating element.
As for plastic wrap, it is recommended for covering and storing food in the fridge.
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