Menus at low prices: the strawberry season has begun!

Grocery discounts from June 8 to 14, 2023

< p>Another menu that brings us quietly towards summer!

Strawberries and lemon are featured and I wanted to give you some little tips to maximize them … and to waste as little as possible! 

First, the lemon: remember to zest it before cutting it and using its juice (when it is well cleaned, of course). Moreover, know that the zest like the juice can very well be stored in the freezer if you have too much. For the juice, I like to freeze it in 1 tablespoon portions in ice cube molds, then transfer to an airtight container or bag. It is very easy to add to our recipes as well. You can also freeze extra lemon slices to add to future refreshing drinks. 

Then, the strawberries: the small fruits are fragile and their preservation depends on a little diligence (check daily if a strawberry is not moldy and “contaminating” the others) and on a well ventilated packaging and where excess moisture can be absorbed (a dry cloth or paper towel, for example). Ideally, we also avoid that the fruits are all superimposed and wait until the last minute before washing them. 

The question of conservation settled, we can even push the note a little further on the zero waste side by cooking it whole: by recovering the strawberry tails (yes, yes)! Above all, however, we make sure to have carefully washed our strawberries, to get rid of pesticides. Strawberry stems, when cut, almost always come with some flesh from the fruit. Know that by infusing them in water in the fridge for 24 to 48 hours (which we then pass through a sieve), we obtain flavored and colored water! 

It's a nice base to which we could also add lemon juice, a little sugar and our frozen slices to obtain a very fresh pink lemonade!

Good meal!

< p style="text-align:center;">THE FEATURED THIS WEEK

THE WEEK'S ARRIVALS 

By the way, a little parenthesis to tell you that rhubarb and strawberries from Quebec are starting to show up on grocery store shelves, they are more expensive than those featured this week, but certainly tastier!

OVERVIEW OF THE FLYERS 

Undoubtedly a good week for pork lovers, as we find a large variety of cuts at low prices, from tenderloin to sausages and half pork loin (which can also be transformed into chops, strips and lark!). But in general… advice to grill lovers: it's time to enjoy it!

• Grain-fed veal sirloin steaks at $7.77/lb at Super C
• French steaks at $4.97/lb at Super C
• Extra lean ground beef at $0.88 at Maxi (best price of the year)
• Boneless pork loin chops at $2.44/lb for Scene+ members at IGA (best price of the year)
• Frozen Shrimp (340g pack)at $5.99 (Friday, June 9 only) at Metro (best price of the year)
• Salmon steaks at $9.99/lb at Metro (best price of the year)
• Half pork loin at $1.99/lb at Maxi
• Pork tenderloin at $2.99/lb at Super C (best price of the year)
• Tenderloin of salmon at $9.77/lb at IGA
• Frozen trout fillets (454 g pack) $8.99/lb at Maxi
• House brand block cheese (400g pack) $3.97 at Super C< /li>
• Frozen bay scallops (454 g pack)at $5.99 (Friday, June 9 only) at Metro (best price of the year )
• Chicken breasts with back at $2.99/lb at Metro
• Sausages breakfast (1 kg pack) or combination of fresh sausages (900 g pack) for $5.99 at Maxi (best price of the year)

MONDAY

GREMOLATA GRILLED PORK CHOPS AND ASPARAGUS
Recipe taken from Help

• Servings: 4
• Preparation: 10 min
• Cook: 10 min
• Price per serving: $1.80

▶ Click this link to consult the recipe

GOOD TO KNOW!

For a quick dinner later in the week, you could cook an extra pound of chops for the pork strip meal.

TUESDAY

BEEF KEFTAS MINT
Recipe taken from Help

• Servings: 4
• Preparation: 15 min
• Cooking: 15 min
• Price per serving: $2.88

▶ Click this link to view the recipe

GOOD TO KNOW !

Since English cucumbers are featured this week, you can very well replace the miniatures with 1/3 of an English cucumber (if necessary, you can cut thin slices in half -circle). As for the beef, use the semi-lean and, if necessary, drain the pan during cooking.

WEDNESDAY

ORIENTAL GRILLED SHRIMP< br> Recipe taken from Zest

• Servings: 4
• Preparation: 10 min
• Cooking: 10 min
• Price per serving: $3.98

▶ Click this link to see the recipe

GOOD TO KNOW!

Shrimp on the cheap may not be as big as the recipe. Feel free to make more skewers if needed and reduce the cooking time (I calculated the full 400g bag in the price per serving). As for the accompaniment, if you don't have bulgur, don't hesitate to replace it with couscous (to cook it, add an equal amount of boiling water, cover it and let it rest for 5 minutes ).

THURSDAY

SPICY PORK STRIPS AND CREAMY SALAD
Recipe taken from Boost

• Servings: 4
• Preparation: 25 min
• Cooking: 8 min
• Price per serving: $2.07

▶ Click this link to view the recipe

GOOD TO KNOW!

For a discounted price per serving, you can pick up Green Leaf Lettuce for $0.99 at IGA or Iceberg Lettuce for $0.84 at Walmart this week.&nbsp ;

FRIDAY

CHAKCHOUKA WITH BOCCONCINIS AND CHICKPEAS
Recipe taken from Coup de Pouce

• Servings: 6
• Preparation: 15 min
• Cook: 15 min
• Price per serving: $3.46

▶ Click this link to view the recipe

LUNCH

QUINOA SALAD WITH STRAWBERRIES
Recipe taken from Zeste< /p>

• Servings: 4
• Preparation: 15 min
• Cooking: 10 min< /li>
• Price per serving: $1.27

▶ Click this link to view the recipe

GOOD TO KNOW!

If you don't like goat cheese, it could also be replaced with crumbled feta.

SNACK

STRAWBERRY AND ALMOND CRUSTADE
Recipe taken from Help

• Servings: 4
• Preparation: 30 min
• Cooking: 35 min
• Price per serving: $1.53< /strong>