Montreal company WeCook delivers prepared meals to homes or offices across Quebec and Ontario. Last week we spoke to the company’s founder Etienne Plourde, and this week we report on eating WeCook meals for dinner for seven straight days (instead of ordering out four times a week and spending way too much money).
Note that, because you choose your dietary needs and preferences when ordering meals, this selection tends towards low-carb pescetarian, but lots of meatier options are available, and WeCook has a new menu every week.
Chicken satay bowl
Connoisseurs of poke would opt for this super fresh but filling dish in a flash. Alongside rough-cut chicken and basmati rice, this dish is made up of cucumbers, carrots, radishes, edamame beans, sushi ginger slices and a tangy peanut-based sauce.
Penne with basil pesto
The penne was a perfect consistency, an impressive feat for pre-prepared and reheated pasta, with a satisfying, generous dollop of quality basil pesto, sundried tomatoes and pine nuts. Speaking of generous, the portions of this and the other pasta dish we tried (see below) were pretty substantial, as are all the meals — though half portions are also available.
Vegetarian stew on spaghetti squash
A solid option for vegetarians and the low-carb set, this dish benefited from the excellent consistency of its veggies, especially zucchini and eggplant, which tend to get mushy and rubbery, respectively. Kalamata olives provided hints of salty flavour, contrasting nicely with bursts of freshness from the lightly cooked tomatoes and red peppers. The stew was simply but effectively seasoned with onions and garlic, rosemary, salt, pepper and Parmesan cheese.
Salmon, asparagus, rice pilaf
This was probably our favourite meal of the lot, a simple but beautifully rendered salmon fillet, rice pilaf and asparagus with a tasty, creamy Florentine sauce.
Like the salad at the top of this list, this dish is well-suited for warm weather (though it’s apparently summer all year long at WeCook) and despite its low-carb ingredients, it’s pretty substantial. The dressing, made with paprika, chili flakes, olive oil, cider vinegar, brown sugar and Dijon’s mustard, salt, pepper, parsley, oregano, garlic, paprika, chili flakes, olive oil, cider vinegar, brown sugar, Dijon’s mustard.
Veal flank with red wine sauce
This is a great choice for meat lovers. The tender and juicy veal, even without its bold wine sauce, typically comes with a Greek potato-asparagus option but there’s also the option of choosing basmati rice and asparagus or just vegetables.
Sweet and sour chicken
A simple but super effective combo of beautifully rendered sweet and sour chicken with basmati rice, roasted peppers and basmati rice. The mild rice balances the chicken’s rich flavour pretty perfectly. ■
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