Summer fresh rolls

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Featured Local Products

1

Cook the vermicelli: Place the water (1 liter, 2 liters), ,in a medium pot. Bring to a boil on high heat. When the water is boiling, add the vermicelli and cook for 4 minutes.

2

Finish the vermicelli: Place a strainer or a colander in the sink. Place the vermicelli in the strainer or colander. Rinse the vermicelli under cold water. Drain and set aside.

3

Prepare the vegetables: Rinse and dry all produces. Peel and shred the carrots. Peel the mango. Cut the cucumber in julienne (the shape of a match). Cut the radish in 1/4 cm slices. Separate the mint leaves from the stem. If a leaf is very large, cut it in half.

4

Soften the rice paper: In a large shallow dish (can be a skillet), place about 1 inch of warm water. Submerge a sheet of rice paper for about 10 seconds.

Note: If you let the rice paper submerged too long the rice paper will become too fragile to work with.

Once the rice paper has been submerged under water, transfer to a clean surface (can be a cutting board).

5

Assemble the fresh rolls: Close to the top end of the rice paper, add the vermicelli, radish, red cabbage, mango, cucumber and carrots. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh. Repeat process until all the rice paper is used.

6

Serve the fresh roll: Serve the fresh rolls with the creamy peanut sauce. If the creamy peanut sauce feels too thick, place it in a small bowl and add 1 tsp of water at a time and combine with a fork between each addition of water until you reach the desired consistency. Each serving counts 5 summer rolls.

Bon Appétit!

Nutritional Information

Mango pork burger

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Oh my gosh! Did we just put mango in a burger? We sure did… and its AMAZING! These burgers are built with a pork and beef patty topped with a zesty chipotle sauce, mango slices lettuce and served with a side of baked fries. We know you will enjoy every bite of this sun filled burger!

Featured Saskatchewan Products

You will need

Preparation

1

Bake the fries: Preheat the oven to 450F. Wash and rinse all produce.

Optional: Cook the patties on the BBQ.
Preheat the BBQ to 450F for the burger patties.

Peel the potatoes and cut in fries shape, about 1/2 to 1 cm thick.

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.

Place the fries in an even layer. Bake for 20 minutes.

3

Prepare & cook the patties (BBQ or Pan):
Prepare the patties: In a bowl add the pork with curry. Season with salt & pepper. Combine with your hand to spread the curry, salt and pepper evenly. Form patties.
BBQ: Grill the pork & beef patties on the BBQ about 5 minutes per side or until fully cooked.
Pan: Place a lightly oiled pan on medium heat. Place the pork & beef patties in the pan and bake on medium heat about 6-7 minutes per side.

Note: Ensure the patties are cooked to a minimum internal temperature of 165 F.

Preparation and cook the vegetables: Turn on the BBQ to 450F for the patties.

While the fries are baking, finely cut the onion in about ½ dices. Roughly chop the parsley in 1 cm pieces. In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Place half the onions in a medium bowl and let cool for the patties.

Let the remaining onion caramilize in the pan on medium low heat for an additional 10 minutes – stirring regularly.

Make and cook the patties: Roughly chop the fresh parsley. In the medium bowl with the onion add the curry ground pork, fresh parsley, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Mix well to combine. Make 2, 4 or 6 patties with the mixture. Grill the patties on the hot BBQ about 5 minutes per side or until fully cooked.

No BBQ note: Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.

Note: Ensure the patties are cooked at a minimal internal temperature of 165 F.

4

Prepare the toppings: Peel and thinly slice the mango.

5

Warm up the buns (BBQ or Oven):Cut the ciabatta buns in 2.

BBQ: Heat the ciabatta buns on the warm BBQ with the heat off for 1-2 minutes.
Oven: Heat the ciabatta buns in the oven for 1-2 minutes.

6

Assemble & serve: Garnish each burger with the chipotle sauce, a pork & beef patty, mango slices and mixed greens.

Serve with a side of baked fries and the rest of the chipotle mayo. Bon appétit!

In your kit:

Included

2 portions

4 portions

6 portions

Potatoes

400 gr

800 gr

1200 gr

ground pork with curry

220 gr

440 gr

660 gr

chipotle mayo

80 ml

160 ml

240 ml

mango

ciabatta bun

mixed greens

30 gr

60 gr

90 gr

See bottom of the page for detailed ingredients

Recommended Wine Pairing

Cool fact

MANGO
Not only are mangos packed with flavor, but they are also loaded with nutrients. A one-cup serving contains just 100 calories, it provides 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.

The mango tree plays a sacred role in India; it’s a symbol of love and some believe that they can even grant wishes.

Cooking with Kids

Cooking for kids?
Go easy on the chipotle mayo as kids may need to acquire a taste for the smokey flavour.

Making this recipe with kids?
Ask the child to help by completing step 5:

Assemble & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plans: Carnivore, Clean food

potato
beef and pork burger (beef, pork, water, soy protein, rice breading, salt, dehydrated onion, hydrolized vegetable protein (corn, soy), canola oil, garlic powder, yeast, cornstarch, spice, flavours)
onion
ciabatta bun (flour, water, yeast, flaxseeds, sunflower seeds, sesame seeds, salt, wheat flakes, rye meal, millet, wheat bran, rye flour, sugar, corn flakes, poppy seeds, oat flakes, malted barley flour, soy grits, vegetable oil, datem, calium carbonate, caramel, ascorbic acid, amylase, xylanase, bacterial culture)
chipotle mayo (mayonaise (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), chipotle & lime hot sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), liquid smoke, spices)
mango
mixed greens
carrot
fresh parsley
curry
love

Gluten friendly adaptations:

ciabatta bun – gluten friendly: Water, potato starch, chickpea flour, soya flour, brown rice flour, flaxmeal, cellulose, sunflower oil, yeast, rice syrup, grape juice, potato fibre, natural flavour, sea salt, xanthan gum, cultured rice flour, cultured brown rice, brown rice, white distilled vinegar, sodium bicarbonate, sodium acid pyrophosphate

Nutritional Information

Weight Watchers Smart Points

Mango burger

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Oh my gosh! Did we just put mango in a burger? We sure did… and its AMAZING! These burgers are built with bean curry patty topped with a zesty chipotle sauce, mango slices and mixed greens served with a side of baked fries. We know you will enjoy every bite of this sun filled burger!

Tools

knife
pan
cutting board
non-stick sheet or parchment paper
2 baking sheet
vegetable shredder
strainer or colander
fork or potatoe masher

Preparation

1

Bake the fries: Preheat the oven to 450F. Wash and rinse all produce.
Peel the potatoes and cut in fries shape, about 1/2 to 1 cm thick.
Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.
Place the fries in an even layer. Bake for 20 minutes.

2

Prepare & cook the vegetables: Cut the onion in small dices. Shred the carrots. Roughly chop the parsley.

In an oiled pan, add the onion and the carrots. Cook on medium heat for 5 minutes. Remove the pan from the heat and let the vegetables cool down.

3

Make & cook the patties: Rinse the pinto beans using a strainer.
In a bowl, add the drained pinto beans. Mash with a fork. Add the cooked vegetables, parsley, chickpea flour and spice mix, salt & pepper to the mashed beans. Divide the mixture into the number of servings and form patties.
Cook the patties 6-7 minutes per side on an oiled pan on medium heat.

4

Prepare the toppings: Peel and thinly slice the mango.

5

Warm up the buns: Cut the ciabatta buns in 2.

Place them on a baking sheet, cut side down. Heat the buns in the oven for about 1 minute.

6

Assemble and serve: . Garnish each burger with the chipotle sauce, mango slices and mixed greens.

Serve with a side of baked fries and the rest of the chipotle mayo.

Bon appétit!

In your kit:

2 portions

4 portions

6 portions

potatoes

400 gr

800 gr

1200 gr

carrot

50 gr

100 gr

150 gr

onion

1 small

1 medium

1 large

fresh parsley

5gr

10 gr

15 gr

pinto beans

200 gr

400 gr

600 gr

chickpea flour & curry

3 tbsp

1/3 cup

9 tbsp

chipotle mayo

60 ml

120 ml

180 ml

ciabatta bun

mango

mixed greens

30 gr

60 gr

90 gr

Recommended Wine Pairing

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Ontario
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

FOLONARI VALPOLICELLA DOC
Ruby red colour; light cherry and spice aromas; light bodied with soft berry flavours.
Region: California
Colour: Red
Alcohol: 12.5%
Price (SLGA): $14.84

Cool fact

The mango tree plays a sacred role in India; it’s a symbol of love and some believe that they can even grant wishes.

Cooking with Kids

Cooking for kids?
Encourage the kids to try the chipotle mayo. This sauce is mildly spicy and can be a good way to introduce heat to children.

Making this recipe with kids?
Ask the child to help with step 3, 5 & 6:

form the patties
place the buns, cut side down on a baking sheet
Garnish their burger

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plant Based:

potato
pinto beans
onion
ciabatta bun (flour, water, yeast, flaxseeds, sunflower seeds, sesame seeds, salt, wheat flakes, rye meal, millet, wheat bran, rye flour, sugar, corn flakes, poppy seeds, oat flakes, malted barley flour, soy grits, vegetable oil, datem, calium carbonate, caramel, ascorbic acid, amylase, xylanase, bacterial culture)
chipotle mayo (mayonaise (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), chipotle & lime hot sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), liquid smoke, spices)
mango
mixed greens
carrot
fresh parsley
chickpea flour & curry
love

Vegan adaptations:

chipotle mayo – vegan: veganaise (expeller-pressed canola oil, filtered water, sugars (brown rice syrup, lemon juice concentrate), apple cider vinegar, soy protein, sea salt, mustard flour), chipotle & lime hot sauce white vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), liquid smoke, spices

Gluten friendly adaptations:

ciabatta bun – gluten friendly: Water, potato starch, chickpea flour, soya flour, brown rice flour, flaxmeal, cellulose, sunflower oil, yeast, rice syrup, grape juice, potato fibre, natural flavour, sea salt, xanthan gum, cultured rice flour, cultured brown rice, brown rice, white distilled vinegar, sodium bicarbonate, sodium acid pyrophosphate

Nutritional Information

Weight Watchers Smart Points

black bean taco

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These tacos are fresh, filling and flavourful! They are filled with nutritious black beans, tomatoes, cilantro, sour cream and lime. They are ready in 20 minutes and are the perfect dish for a busy day.

Featured Local Products

You will need

Preparation

1

Cut & cook the onions: Cut the onion in small dices.

In an oiled pan on medium heat cook the onion for 5 minutes.

2

Make the filling: Add the black beans to the onions. Season with salt & pepper. Combine.

Add the taco spice and 1/2 cup, 1 cup, 1 1/2 cup of water. Combine and cook for 3 to 5 minutes or until most of the water evaporates and there is a bit of sauce at the in the pan.

Note: Ensure beef is cooked to at least 165°F

3

Prepare the garnish: Wash and rinse all produce. Cut the tomato in small dices.

Cut the lime in wedges and roughly chop the cilantro.

4

Heat the corn tortillas: Heat a pan on medium high. Keep the pan dry – do not add oil – place 1 or 2 corn tortillas in the pan for 15 to 30 seconds on each side. Use tongs to flip them. Place the warm corn tortillas in a clean towel and wrap them so they stay warm.

Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste amazing.

5

Assemble: In each taco shell, place 2 to 3 tbsp of the black bean filling.

6

Garnish and Serve: In each corn tortilla, place 2 to 3 tbsp of the filling. Garnish each taco with tomato, salsa, cilantro and sour cream. Each portion includes 4 tacos. Serve with a lime wedge.

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

black bean

220 gr

440 gr

660 gr

tomato

cilantro

3 gr

6 gr

9 gr

lime

corn tortilla

taco spice

10 gr

20 gr

30 gr

greek yogurt

60 gr

120 gr

180 gr

salsa

60 gr

120 gr

180 gr

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

CILANTRO
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the taco spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

Assemble
Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

1 serving includes 4 tacos

Roasted bell pepper quesadilla

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Kick off your shoes from a long day, set the table on the deck, get a pitcher of ice cold lemonade and get ready to enjoy a supper outside. These adobo chickpeas, grilled pepper, mushroom and onion quesadilla are perfect to eat on the deck! This dish is super quick to prepare and we know you and your family will love it! These quesadillas come with a side of avocado crema, salsa and sour cream. Enjoy the sunny days 🙂

Recommended Wine Pairing

BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

BANROCK STATION UNWOODED CHARDONNAY
Brilliant medium straw colour, fresh, clean, fruit-driven style with aromatic tropical fruit and fresh citrus fruit characters. The soft and subtle palate is full-flavoured with a burst of lifted peach, pineapple and citrus fruit.
Region: Australia
Colour: White
Alcohol: 13%
Price (SLGA): $13.03

Featured Saskatchewan Products

Regina Naturopathic

CHICKPEA
Chickpeas are high in protein, vitamins and minerals, and contain a beneficial type of fibre, that promotes digestive health, heart health (by improving cholesterol levels), and even weight loss and diabetes.

Cooking with Kids

Cooking for kids?
Go easy on the adobo seasoning as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

Prepare the quesadilla
Garnish & Serve

Tools

Ingredients

Included

2 portions

4 portions

adobo chickpeas

1 cup

2 cups

mushroom

200 gr

400 gr

onion

1 small

1 medium

bell pepper

adobo spice blend

3/4 tsp

1 1/2 tsp

tortilla

lime

avocado crema

3 tbsp

1/3 cup

salsa

1/3 cup

2/3 cup

sour cream

3 tbsp

1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Preparation

1

Preparation: Turn on the oven to 400F. Wash and rinse all produce. Cut the onion, mushrooms and bell peppers in ½ cm slices.

2

Place the vegetables on a baking sheet: Place the adobo chickpea, onion, mushrooms, and bell pepper on a baking sheet lined with parchment paper or a non-stick sheet. Drizzle with oil (1/2 tsp, 1 tsp), adobo spice blend, salt (1/4 tsp, 1/2 tsp), and pepper (1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the vegetables cook evenly.

3

Bake the vegetables: Place the baking sheet in the oven and bake the chickpeas, vegetables 15-20 minutes until they are fully cooked and start to become golden.

4

Prepare the quesadilla: Keep to oven at 400F. Remove the baked vegetables and chickpeas from the baking sheet and place them in a medium bowl. Place half (2, 4) the tortilla on the baking sheet to assemble the quesadilla*. Divide the vegetables evenly between each quesadilla. Place a third of the sour cream and salsa on the quesadilla to “glue” the 2 tortilla together. Top each quesadilla with another tortilla, press the top tortilla down a bit to ensure both halves of the quesadilla are well “glued” together.

*Note: that you may need to use 2 baking sheets.

5

Bake the quesadilla: Bake the quesadillas at 400F for about 10 minutes. Keep an eye on them to ensure they do not burn. Remove the quesadillas from the oven when they start to become golden on the bottom. Slice the quesadillas in 6 wedges.

6

Garnish & Serve: On individual plates, place a quesadilla, garnish with sour cream, salsa, and avocado crema.

Nutritional Information

Loaded fries

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Are you craving fries but want to eat healthy? This dish is the solution to your wildest loaded fries dreams and… wait for it… it’s healthy! These loaded fries with cheesy broccoli taste like you are having a cheat meal but is high in protein, fibre, vitamins and is low in fat. Fill your plate with crispy oven baked fries and top them with chorizo tofurkey, dairy-free cheese sauce, sour cream, fresh tomatoes and parsley. This dish comes with a side of lightly steamed broccoli topped with dairy-free cheese sauce.

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: Napa Valley
Colour: Red
Alcohol: 13%
Price (SLGA): $12.30

BERINGER CLASSICS WHITE ZINFANDEL MOSCATO
Aromas of raspberry, lychee, tropical fruit and floral notes.
Region: California
Colour: Rose
Alcohol: 10%
Price (SLGA): $11.24

Regina Naturopathic

BROCCOLI
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. Multiple studies have also shown that eating cruciferous vegetables (of which Broccoli is one of), reduces the risk of breast, ovarian, and prostate cancers.

Featured Local Products

Cooking with Kids

Cooking for kids?
Go easy on the taco seasoning as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

Heat the dairy-free cheese sauce
Garnish & Serve

Tools

knife
medium pot
pan
cutting board
non-stick sheet or parchment paper
baking sheet

Ingredients

Included

2 portions

4 portions

potatoes

400 gr

800 gr

chorizo tofurkey

150 gr

300 gr

broccoli

150 gr

300 gr

tomato

dairy free cheese sauce

1/3 cup

2/3 cup

sour cream

3 tbsp

1/3 cup

fresh parsley

3 gr

6 gr

oil*

1 tsp

1/2 tsp

salt*

1/4 +1/2 tsp

1/8 + 1/4 tsp

pepper*

1/4 +1/4 tsp

1/8 + 1/8 tsp

Preparation

1

Bake the fries: Wash and rinse all produce. Turn on the oven to 400F. Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tsp, 1 tsp), salt (1/4 tsp, 1/8 tsp), and pepper (1 pinch, 1/8 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden.

2

Cook the chorizo tofurkey: Heat oil (1/2 tsp, 1 tsp) in a medium pan on medium heat. Add the chorizo tofurkey. Cook the tofurkey, stirring regularly, until fully cooked – about 5 minutes.

3

Steam the broccoli: In a pot add about 2 cm of water. Bring the water to a boil on medium heat. Add the broccoli, cover and cook for about 4-5 minutes. Once the broccoli is cooked, serve right away to ensure the broccoli stays bright green OR transfer to a strainer and run a bit of cold water over them to stop the cooking.

4

Prepare the garnish: Cut the tomatoes in 1 cm dice and roughly chop the parsley in about 1 cm pieces.

5

Heat the dairy-free cheese sauce: Place the dairy free cheese sauce in a small bowl that can go in the microwave. Heat the sauce for 30 seconds, stir and heat for an additional 30 seconds as required. Add 1 tbsp. of water if required to make the sauce thinner and stir well.

6

Garnish & Serve: On individual serving plates place the baked fries. Top them with chorizo tofurkey, dairy-free cheese sauce (keep some sauce for the broccoli), sour cream, diced tomatoes and parsley. Place the broccoli on the plate and top with dairy-free cheese sauce. Serve.

Nutritional Information

Loaded fries

Posted on by

Are you craving fries but want to eat healthy? This dish is the solution to your wildest loaded fries dreams and… wait for it… it’s healthy! These loaded fries with cheesy broccoli taste like you are having a cheat meal but is high in protein, fibre, vitamins and is low in fat. Fill your plate with crispy oven baked fries and top them with taco turkey,dairy-free cheese sauce, sour cream, fresh tomatoes and parsley. This dish comes with a side of lightly steamed broccoli topped with dairy-free cheese sauce.

Recommended Wine Pairing

BERINGER CLASSICS WHITE ZINFANDEL MOSCATO
Aromas of raspberry, lychee, tropical fruit and floral notes.
Region: California
Colour: Rose
Alcohol: 10%
Price (SLGA): $11.24

Featured Local Products

Regina Naturopathic

Cooking with Kids

Cooking for kids?
Go easy on the taco seasoning as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

Heat the dairy-free cheese sauce
Garnish & Serve

Tools

knife
medium pot
pan
cutting board
non-stick sheet or parchment paper
baking sheet

Ingredients

Included

2 portions

4 portions

potatoes

400 gr

800 gr

ground turkey

150 gr

300 gr

taco seasoning

1/2 tsp

1 tsp

broccoli

150 gr

300 gr

tomato

dairy free cheese sauce

1/3 cup

2/3 cup

sour cream

3 tbsp

1/3 cup

fresh parsley

3 gr

6 gr

oil*

1 tsp

1/2 tsp

salt*

1/4 +1/2 tsp

1/8 + 1/4 tsp

pepper*

1/4 +1/4 tsp

1/8 + 1/8 tsp

Preparation

1

2

Cook the taco turkey: Heat oil (1/2 tsp, 1 tsp) in a medium pan on medium heat. Add the ground turkey and desired amount of taco seasoning*. Cook the ground turkey, stirring regularly, until fully cooked. Ensure the ground turkey is cooked to at least 165F.

*Note: the taco seasoning is spicy.

3

4

Prepare the garnish: Cut the tomatoes in 1 cm dice and roughly chop the parsley in about 1 cm pieces.

5

6

Garnish & Serve: On individual serving plates place the baked fries. Top them with taco turkey, dairy-free cheese sauce (keep some sauce for the broccoli), sour cream, diced tomatoes and parsley. Place the broccoli on the plate and top with dairy-free cheese sauce. Serve.

Nutritional Information

Southwest bowl

Posted on by

This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime dressing. This dish is filled with protein and fiber which is sure to keep you energized for hours

Featured Saskatchewan Products

You will need

knife
lined baking sheet
medium pot
pan
cutting board
citrus zester
colander / strainer

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2 cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes.

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil. Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Heat the black beans: Drain and rinse the black beans. Place in a small bowl and heat them in the microwave for about 1 minute or until warm. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black beans and vegetables. Garnish with the mango lime sauce and lime wedges. Serve.

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell pepper

Onion

Adobo Spice

1 tsp

2 tsp

3 tsp

Black beans

200 gr

400 gr

600 gr

Lime

Cilantro

3 gr

6 gr

9 gr

Mango Lime Dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO
Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes.

While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

Dips & Sauces Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:

1. Rinse the rice and add it to the pot.
5. Add the cilantro and lime zest to the rice. Combine.
6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
bell pepper
brown rice
Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
sweet potato
black beans
lime
cilantro

Vegan adaptation:

Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Southwest beef bowl

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This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo rubbed beef, abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime sauce. This dish is filled with protein and fiber which is sure to keep you energized for hours

Featured Saskatchewan Products

You will need:

knife
lined baking sheet
medium pot
cutting board
citrus zester
Pan
colander / strainer

Preparation

1

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes.

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

4

Cook the beef & heat the beans: In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the Adobo beef. Season with salt & pepper. Fry for 7-8 minutes.

Drain and rinse the black beans. Add the black beans to the beef. Combine to heat through. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black beans, beef and vegetables. Garnish with the mango lime sauce and lime wedges. Serve.

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell peppers

Onion

Adobo spice

1 tsp

2 tsp

3 tsp

Adobo beef slices

200 gr

400 gr

600 gr

black beans

100 gr

200 gr

300 gr

Lime

Cilantro

3 gr

6 gr

9 gr

Mango lime dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes. While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

1. Rinse the rice and add it to the pot.
5. Add the cilantro and lime zest to the rice. Combine.
6: Assemble their own plate.

Recommended Wine Pairing

Ingredients

Adobo beef slices: Beef slices, smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
bell pepper
brown rice
Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
sweet potato
black beans
lime
cilantro

No egg adaptation:

Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Tuscan mushroom stew on creamy spinach polenta

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This is a total mushroom lover’s comfort meal: creamy spinach polenta and an herby & smoky sauté of mushrooms and onions. Pour a glass of red wine, and you’re in heaven! In the time it takes to heat up frozen lasagna, you can make a from-scratch layered polenta dish that’s every bit as satisfying – if not more! This dish come with a light side of spinach salad with our signature smoky sun dried tomato dressing. Our signature smoky balsmamic and sun-dried tomato dressing features German style Gravelbourg Mustard and OLiV Tasting Room smoked balsamic vinegar.

Recommended Wine Pairing

Alamos cabernet sauvignon
Deep, concentrated ruby; aromas of blackberry, cassis, vanilla and earth; dry, full bodied, with flavours of plush dark-skinned fruits, black currants and sweet cigar; medium acidity, ripe tannins and a long lingering finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $14.89

Alamos chardonnay
Catena Alamos delivers a nicely balanced and attractive Chardonnay with plenty of roasted nuts, pineapple and citrus atop toasted spice and hints of caramel. It has a creamy texture and a lively finish
Region: Argentina
Colour: White
Alcohol: 13%
Price (SLGA): $16.04

Featured Local Products

Tags

Note: We cannot guarantee any dish is allergen free.

Cool fact

SPINACH
A half cup of cooked spinach contains 10% of your daily recommended value of iron. Iron facilitates the transport of iron to working muscles. This means increased energy and physical endurance

In the 1930’s U.S. spinach growers credited Popeye with a 33% increase in domestic spinach consumption – a welcome boost to an industry during the depression era.

Cooking with Kids

Cooking for kids?
Go easy on the smoky balsamic and sun-dried tomato dressing as kids may not be used to the flavour of balsamic vinegar.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

Cook the polenta
Garnish & Serve

Tools

Ingredients

Included

4 portions

2 portions

coconut milk

3/4 cup

1/4 cup + 2 tbsp

onion

300 gr (1)

150 gr (1/2)

mushroom

300 gr

150 gr

thyme

4 gr

2 gr

garlic

4 cloves

2 cloves

cornmeal

3/4 cup

1/4 cup + 2 tbsp

tomato

spinach

80 gr

40 gr

smoky balsamic and sun-dried tomato dressing

1/3 cup

3 tbsp

water

2 1/4 cups

1 cup + 2 tbsp

salt*

1/2 +1/2 tsp

1/4 + 1/4 tsp

pepper*

1/4 +1/4 tsp

1/8 + 1/8 tsp

oil*

1/2 tsp

1/4 tsp

Preparation

1

Heat the liquid for the Polenta: Place the water (2 1/4 cup, 1 cup + 2 tbsp), coconut milk, salt (1/2 tsp, 1/4 tsp) and pepper (1/4 tsp, 1/8 tsp) in a large pot on medium heat bring to a light boil. Light boil is when small/medium bubbles just start forming and rising to the top.

2

Preparation: Wash and clean all produce. Slice the onion (for 2 portions use half the onion) and the mushroom in 1/2 cm slices. Minced the garlic and finely chop the thyme.

3

Cook the vegetables and noodles: In a large pan or pot add heat the oil (1/2 tsp, 1/4 tsp) on medium/high heat. Add the onion, mushroom, salt (1/2 tsp, 1/4 tsp) and pepper (1/4 tsp, 1/8 tsp) to the pot. Stirring regularly, cook on medium heat for about 10 minutes, until the onion is begins to caramelize. Add the garlic and thyme and cook an additional 5 minutes, stirring regularly. Add the 1/3 of the smoky balsamic and sun-dried tomato dressing and cook an additional 1 minute steering regularly.

4

Cook the polenta: When the liquid is lightly boiling, on medium heat, gradually add the cornmeal whisking constantly. Continue whisking until the polenta thickens. With this fine cornmeal the polenta cooks very rapidly and requires about 1 minute of whisking.

5

Finish the polenta and prepare the salad: Add 1/3 of the spinach to the hot polenta and stir to wilt the spinach. Cut the tomatoes in 2 cm dices. In individual bowls, divide the rest of the spinach, garnish with the rest of the smoky balsamic and sun-dried tomato dressing and the diced tomatoes.

6

Garnish & Serve: In individual bowls, place the spinach polenta and top with the stewed mushrooms. Serve with the spinach salad.