With the buzzing life you lead – and especially with the imminent arrival of sunny days! –, getting around to run errands sometimes becomes one task too many on the long list of things to do for the week.
Whether you need dish soap, snacks for the children’s lunches or sunscreen for the impromptu afternoon at the pool, it is possible to have all this (and much more!) delivered to you in a few clicks with using Instacart.
Convenient and fast service
Order items of all kinds online: groceries, beauty, pharmaceutical or household products, toys, electronics, etc. Have your purchases delivered to your home via Instacart. Many of the businesses where you already shop, such as Costco, Metro and Walmart, offer all their inventory there at the same price as in-store.
To receive what you need, simply place an order online on Instacart’s website or app. You can then choose a delivery window or schedule one. It’s up to you to choose what best suits your schedule!
In addition, by creating an account on the platform, you will be able to add products to your favorites in order to order them in just a few clicks.
Instacart’s services are offered throughout Quebec. Your Metro grocer or the nearest Walmart will therefore be the ones who will provide you with your favorite products. Not a Costco member? No need to be to take advantage of their low prices with online ordering on the platform!
Please note: if one of the businesses you wish to shop at does not have a storefront in your area, you will not be able to take advantage of its product offering.
Cooking to help out
Moreover, chef Hugo Saint-Jacques has concocted a recipe for salad of roasted carrots with honey and homemade fresh cheese, marinated onions and kasha! Watch the video:
To prepare this delicious dish at home, follow Hugo Saint-Jacques’ recipe:
Difficulty level: Easy
Total yield: 4 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Resting time in the fridge: 6 to 8 hours
- 4 cups (1 litre) 3.25% or 2% milk
- 5 sprigs of fresh thyme
- 2 crushed garlic cloves
- 1⁄4 cup (60ml) white vinegar
- 2 tbsp. tablespoons (30ml) chopped chives
- Sufficient amount of salt and pepper
- 20 to 24 small carrots with colored tops from the garden
- 2 tbsp. (30ml) butter
- 1 C. 1 tbsp (15ml) extra virgin olive oil
- 2 tbsp. (30ml) honey
- 1 C. 1 tbsp (15ml) pink peppercorns (berries)
- 4 sprigs of fresh thyme
- 1, Lemon (juice and zest)
- 1 cup (250ml) pickled baby onions, halved
- Sufficient quantity of fresh turmeric, beetroot, charcoal…
- 1⁄4 cup (60ml) kasha (roasted buckwheat)
- Sufficient amount of edible flowers
- 15 nasturtium leaves
Step 1 : In a thick-bottomed cauldron, heat the milk with the garlic and fresh thyme and a big pinch of salt. Bring to 90 degrees Celsius (195°F) and remove from heat. Immediately add the vinegar without stirring and leave to stand for 30 minutes at room temperature. Meanwhile, prepare a fine sieve over a container (minimum 1 litre) then spread cheesecloth over the sieve.
2nd step : Remove the herbs (thyme and garlic) then pour the cheese into the cotton to collect the curds. Leave to drain for 6 to 8 hours in the fridge. Once the cheese is drained, flavor it with the chives and re-season to taste. Book cool.
Step 3 : For the marinated onions, cut them in half. In 2 different bowls, you can color the marinade of these with grated beets (red) and with fresh turmeric (yellow). Return the onions to the marinade to allow them to brown.
Step 4 : Then, for the carrots, start by heating the honey over low heat with the pink pepper, the garlic and the thyme to flavor it well. Leave to infuse for 2 to 3 minutes. During this time, brush the carrots well under cold water or peel them according to your preference. Cut them into bevels and pat them dry immediately.
Step 5 : Next, in a large skillet, heat the butter and olive oil and roast the carrots for 3 to 4 minutes. Then add the flavored honey and caramelize for 1 to 2 minutes. You want caramelized but still crunchy carrots.
Step 6 : To assemble, arrange the carrots on a large plate and garnish with cream cheese. Garnish with the colored pickled onions and sprinkle with kasha. Decorate with magnificent edible flowers (marigolds, centaury, borage, nasturtiums, dianthus, pansies…).
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