Author:

stuffed bell pepper

Posted on by

You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, gravelbourg mustard to add depth of flavours and Italian spices. The quinoa, Zesty signature tomato sauce, pesto, mushroom, onion, spinach and panko crust is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

  • preparation time: 15 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: PB49
  • cuisine region: Canadian

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Chili
Alcohol: 13%
Price (SLGA): $13.17

clone_wine_61359_web

BOUTARI CAMBAS RETSINA
Clear bright gold. Dry and tart flavour. Pine resin dominates the aroma and flavour at first. Hints of white fruit and floral notes.
Region: Country Hierarchy, Greece
Colour: White
Alcohol: 11.5%
Price (SLGA): $13.32

359158_product_front[1]

Featured Saskatchewan Products

image001-(2)
Oliv
GravelbourgMustard
sweetpurehoney
Local&Fresh
LajordColony
NorQuin

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

QUNOA
Quinoa (pronounced keen-wah) is actually a seed related to beets and spinach. It has all nine essential amino acids and is therefore a complete protein. Quinoa is high in protein, fibre, potassium, magnesium, and betaine.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children. It may be difficult for children to cut the stuffed bell pepper. It is recommended to cut the stuffed peppers in small bites for children.

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

  • Finish the quinoa

Tools

  • knife
  • cutting board
  • pot with lid
  • 1 or 2 baking sheet
  • 1 or 2 non stick liner or parchment

Ingredients

Included

2 portions

4 portions

bell peppers

2

4

Quinoa

1 cup

2 cup

mushrooms

75 gr

150 gr

onion

75 gr

150 gr

Zesty signature tomato sauce

1/3 cup

2/3 cup

spinach

20 gr

40 gr

pesto

1 tbsp

2 tbsp

panko

2 tbsp

1/4 cup

water*

1 2/3 cup

3 1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend2

Preparation

1

Prepare and cook the bell peppers:  Turn on the oven to 375F. Cut the bell peppers in half and remove the seeds.  Lightly coat each half bell pepper with oil and place on a lined baking sheet. Cook in the oven for 20-25 minutes or until the peppers are fork tender. 

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*. 

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions,  add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water  (1 2/3 cups, 3 1/3 cups). Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.  

6

Finish the stuffed peppers: Once the bell peppers  is cooked, remove from the oven. Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

stuffed bell pepper

Posted on by

You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, Gravelbourg mustard to add depth of flavours and Italian spices. The chicken, Zesty signature tomato sauce, quinoa, pesto, mushroom, onion, spinach and panko curst is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

  • preparation time: 15 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: CF49
  • cuisine region: Canadian

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Chili
Alcohol: 13%
Price (SLGA): $13.17

clone_wine_61359_web

BOUTARI CAMBAS RETSINA
Clear bright gold. Dry and tart flavour. Pine resin dominates the aroma and flavour at first. Hints of white fruit and floral notes.
Region: Country Hierarchy, Greece
Colour: White
Alcohol: 11.5%
Price (SLGA): $13.32

359158_product_front[1]

Featured Saskatchewan Products

NorQuin
image001-(2)
PineViewFarms
Oliv
GravelbourgMustard
sweetpurehoney
Local&Fresh
LajordColony

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

QUNOA
Quinoa (pronounced keen-wah) is actually a seed related to beets and spinach. It has all nine essential amino acids and is therefore a complete protein. Quinoa is high in protein, fibre, potassium, magnesium, and betaine.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children. It may be difficult for children to cut the stuffed bell pepper. It is recommended to cut the stuffed peppers in small bites for children.

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

  • Finish the quinoa

Tools

  • knife
  • cutting board
  • pot with lid
  • 1 or 2 baking sheet
  • 1 or 2 non stick liner or parchment

Ingredients

Included

2 portions

4 portions

bell peppers

2

4

Italian spice chicken breast

200 gr

400 gr

Quinoa

2/3 cup

1 1/3 cup

mushrooms

75 gr

150 gr

onion

75 gr

150 gr

tomato sauce

1/3 cup

2/3 cup

spinach

20 gr

40 gr

pesto

1 tbsp

2 tbsp

panko

2 tbsp

1/4 cup

water*

1 cup

2 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend2

Preparation

1

Prepare and cook the bell peppers:  Turn on the oven to 375F. Cut the bell peppers in half and remove the seeds.  Lightly coat each half bell pepper with oil and place on a lined baking sheet. Cook in the oven for 20-25 minutes or until the peppers are fork tender. 

Place the Italian spice chicken breast on a non stick lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt  (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the chicken for 15-20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.  

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. If the chicken breast is small if may be cooked in 15 minutes.

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*. 

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions,  add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water  (1 cups, 2 cups). Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.  

6

Finish the stuffed peppers: Once the bell peppers and chicken is cooked, remove from the oven. Thinly slice the chicken breast (see step 1). Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa and chicken slices. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

Bean chili

Posted on by

Food is traditionally the way to someone’s heart. You won’t believe how easily this chili comes together and how much flavour it packs! The chili is simmered with tomatoes, six bean medley, mushrooms, carrots, celery and our signature smoked chili spice blend. We’ve finished it with green onion slices. Serve it with a warm ciabatta bun for the perfect comfort dish. 

  • preparation time: 20 min
    Total time:     45 min
  • difficulty level: 1
  • recipe ID: PB02
  • cuisine region: American Mexican Fusion

Featured Saskatchewan Products

LajordColony
image001-(2)
Local&Fresh

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET THE KIDS IN TH KITCHEN 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
RECIPE TIP 
Feel free to omit or reduce the smoked chili spice blend as it is spicy. 
MAKING THIS RECIPE WITH KIDS? 
Ask the child to help by completing step 5 & 6.
– Step 5: Add the beans and tomatoes
– Step 6: Warm the ciabattas, garnish and serve

Tools

  • knife
  • vegetable peeler
  • cutting board
  • pot
  • baking sheet

Preparation

1

Prepare the vegetables:  Wash and clean all produce. Peel the carrots. Slice the mushroom and celery in slices of about ½ cm. Dice the onion and the carrots in dice of about ½ cm*. 

*Note: Cutting the vegetable in small pieces reduces cooking time.

2

Cook the onions:  In a pot, add oil (1/2 tsp, 1 tsp) and onion. Cook on medium heat until the onion is tender, about 5 minutes. Add the smoke chili spice blend*, salt (¼ tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp)  and cook for 30 seconds.

*Note: If you don’t like spicy dished reduce or omit the smoke chili spice blend.

3

Cook the vegetables: Add the carrots, mushrooms, celery, water (2/3 cup, 1 1/3 cup)*. Cook about 5 minutes.

*Note: You can adjust the amount of water based on the desired thickness. For a thicker chili, use about (1/2 cup, 1 cup) water. For a thinner chili, use (1 cup, 2 cup) water.

4

Add the beans and tomatoes:Rinse the six bean medley. Add the tomato sauce & diced tomatoes and six bean medley to the pot. Bring to a boil and let simmer on medium heat about 20 minutes, until the carrots are cooked. For a thinner chili, let simmer with the lid on.For a thicker chili, let simmer longer. 

When the chili has about 10 minutes left to simmer, preheat the oven to 350 °F to heat the ciabattas.

5

Warm the ciabattas, garnish and serve: Place the ciabattas on a baking sheet and heat them in In a warm oven at  350 °F for 3-5 minutes. Cut the green onion in thin slices. 

Serve the chili in individual bowls, garnish with green onion slices. Serve the chili with the warm ciabattas.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1 1/2 cup

3 cup

green onion

1

2

ciabatta bun

2

2

4

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispness. A lingering finish tastes of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

white

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Untitled

Tags

family
local
gluten

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

beef chili

Posted on by

Food is traditionally the way to someone’s heart. You won’t believe how easily this chili comes together and how much flavour it packs! The chili is simmered with ground beef, tomatoes, six bean medley, mushrooms, carrots, celery and our signature smoked chili spice blend. We’ve finished it with green onion slices. Serve it with a warm ciabatta bun for the perfect comfort dish. 

  • preparation time: 20 min
    Total time:     45 min
  • difficulty level: 1
  • recipe ID: CF02
  • cuisine region: American Mexican Fusion

Featured Saskatchewan Products

LajordColony
image001-(2)
Local&Fresh

Tools

  • knife
  • vegetable peeler
  • cutting board
  • pot
  • medium bowl
  • baking sheet

Preparation

1

Cook the beef: In a pot, add the oil (1/2 tbsp, 1 tbsp), heat on medium/high heat. Add the ground beef & salt (1/4 tsp, 1/2 tsp) cook about 8 minutes, stirring regularly, until the ground beef is cooked.

Note: Ensure the ground beef is cooked to a minimal internal temperature of 160F.    

2

Prepare the vegetables:  While the ground beef is cooking, wash and clean all produce. Peel the carrots. Slice the mushroom and celery in slices of about ½ cm. Dice the onion and the carrots in dice of about ½ cm*. 

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onions:  Place the cooked ground beef aside in a bowl. In the same pot you used to cook the ground beef, add oil (1/2 tsp, 1 tsp) and onion. Cook on medium heat until the onion is tender, about 5 minutes.  Add the smoke chili spice blend*, salt (¼ tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp)  and cook for 30 seconds.

*Note: If you don’t like spicy dished reduce or omit the smoke chili spice blend.

4

Cook the vegetables: Add the carrots, mushrooms, celery, water (2/3 cup, 1 1/3 cup)*. Cook about 5 minutes.

*Note: You can adjust the amount of water based on the desired thickness. For a thicker chili, use about (1/2 cup, 1 cup) water. For a thinner chili, use (1 cup, 2 cup) water.

5

Add the beans and tomatoes:Rinse the six bean medley. Add the tomato sauce & diced tomatoes and six bean medley to the pot. Bring to a boil and let simmer on medium heat about 20 minutes, until the carrots are cooked. For a thinner chili, let simmer with the lid on.For a thicker chili, let simmer longer. 

When the chili has about 10 minutes left to simmer, preheat the oven to 350 °F to heat the ciabattas.

6

Warm the ciabattas, garnish and serve: Place the ciabattas on a baking sheet and heat them in In a warm oven at  350 °F for 3-5 minutes. Cut the green onion in thin slices. 

Serve the chili in individual bowls, garnish with green onion slices. Serve the chili with the warm ciabattas.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

ground beef

150 gr

300 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1/2 cup

1 cup

green onion

1

2

ciabatta bun

2

2

4

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET THE KIDS IN TH KITCHEN 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
RECIPE TIP 
Feel free to omit or reduce the smoked chili spice blend as it is spicy. 
MAKING THIS RECIPE WITH KIDS? 
Ask the child to help by completing step 5 & 6.
– Step 5: Add the beans and tomatoes
– Step 6: Warm the ciabattas, garnish and serve

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Untitled

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispness. A lingering finish tastes of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

white

Tags

family
local
gluten

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Barley beet bowl

Posted on by

Who’s ready for a simple, delicious meal?! This 40-minute Barley beet bowl is calling your name. This dish marries beautifully the deep savoury flavours of barley, beets and Parmesan with the sweetness of dried cranberries and black garlic caramel balsamic dressing. The bowl is topped with toasted  hazelnuts and fresh pea shoots from Acre 10 gourmet greens. 

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: PB48
  • cuisine region: Fusion Mediterranean

Featured Saskatchewan Products

acre10
Local&Fresh
sweetpurehoney
PioneerGardens
Oliv
LajordColony

Tools

  • knife
  • vegetable peeler
  • pot
  • cutting board
  • medium pan
  • baking sheet
  • non-stick liner or parchment paper

Preparation

1

Cook the barley:  Heat  the oven to 400F. In a medium pot, add the barley, water.(1 1/2 cup, 3 cups) and salt (1/4 tsp, 1/2 tsp) Bring to a boil, cover and let simmer 25 minutes. 

Gluten Friendly
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

Gluten Friendly & vegan 
Cook the lentils & the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

In the sink, place the lentils in a strainer and rinse it well. In a separate pot, add the lentils and water depending on the size of your pot (1 cup, 2 cups), The water should cover the lentils by at least 3-4 inches. Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

2

Prepare & cook the vegetables:  Rinse and dry all produces. Peel the beets. Cut the onion  and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp). Cook for about 20 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden. 

3

Cook the tofurkey: In a pan, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the tofurkey & cook about 8 minutes, stirring regularly, until the tofurky is a bit crispy. Note the tofurkey is fully cooked. Roasting it in the pan gives  it more texture.   

Gluten Friendly 
Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas. 

Note: Ensure the sausage is cooked to at least 165F.

Gluten Friendly & vegan
the lentils cooked on step 1 replace the tofurky.

4

Toast the hazelnuts: Roughly chop the hazelnuts. Place the hazelnuts in a small pan and toast on medium heat for about 1 minute. moving the hazelnuts regularly to prevent burning.

5

Garnish and serve: Place the  barley* on individual plates. Top with roasted onion, beets, tofurkey*, cranberry, hazelnuts, sunflower sprouts and garnish with black garlic caramel dressing. Serve.

*Gluten friendly: the barley is replaced by brown rice

** Gluten friendly: the tofuky is replaced by Italian sausage
   Gluten friendly & vegan: the tofurky is replaced by lentils

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

tofurky

100 gr

200 gr

onion

1 small

1 medium

beets

150 gr

300 gr

black garlic caramel balsamic dressing

3 tbsp

1/3 cup

sunflower sprout

4 gr

8 gr

hazelnuts

3 tbsp

1/3 cup

parmesan

2 tbsp

1/4 cup

dried cranberry

3 tbsp

1/3 cup

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 + 1/2 tsp

1 + 1 tsp

water

1 1/2 cup

3 cup

Rice-GF only

2/3 cup

1 1/3 cup

italian sausage-GF only

2

4

lentils-GF vegan only

1/4 cup

1/2 cup

Recommended Wine Pairing

LIVING SKY WINERY CURRANT
A dry, red-style wine with good acidity and a distinct currant flavour.
Region: Saskatchewan
Alcohol: 13.1%
Price (SLGA): $23.30

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Saskatchewan
Alcohol: 12.1%
Price (SLGA): $23.30

Dr. Herrington's Health Fact

Regina Naturopathic

BEETS
Beets are high in a compound called nitrates. When we consume nitrates, bacteria in our saliva converts this to nitrites which increases the bioavailability of nitric oxide. This increase in nitric oxide from consuming beets, or beetroot juice, has been shown to lower blood pressure, improve exercise performance, and support health lung function

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce Parmesan and beets to children. 

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

  • Garnish and serve

Tags

gluten
family
local
lactose
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Za’atar bowl

Posted on by

Fill your home with the luxurious smells of the middle east with this Za’atar fall bowl. Pearl barley is topped with  roasted za’atar chickpea, tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family! 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB47
  • cuisine region: fusion Middle East

Featured Saskatchewan Products

GravelbourgMustard
italian-star-deli
LajordColony
acre10
Local&Fresh
PioneerGardens

Tools

  • knife
  • cutting board
  • baking sheet
  • parchment or non-stick liner
  • pan

Preparation

1

Cook the barley:  Heat  the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup,  3 cup) and salt (¼ tsp, 1/2 tsp) . Bring to a boil, cover and let simmer 25 minutes. 

Gluten Friendly
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.

3

Cook the vegetables and chickpea: Place the tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (¼ tsp, 1/2 tsp), pepper  (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 5 minutes in the oven. Take the baking sheet out of the oven and place the za’atar chickpea on the baking sheet. Cook for an additional 10 minutes until the vegetables are fully cooked. 

4

Prepare the garnish: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds. 

5

Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning. 

6

Assemble and serve: On individual plates, place the barley*, top with the za’atar chickpea, baked vegetables, raw green beans, black olives, toasted almonds, mixed greens & pea sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

*Gluten friendy: barley is replaced by brown rice

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

Za'atar chickpea

1 cup

2 cups

green beans

65 gr

130 gr

tomato

75 gr

150 gr

za'atar

2 tsp

4 tsp

black olives

30 gr

60 gr

almonds

3 tbsp

1/3 cup

za'atar lemon dressing

1/4 cup

1/2 cup

mixed greens

50 gr

100 gr

pea sprouts

3 gr

6 gr

brown rice - gf only

2/3 cup

1 1/3 cup

salt*

1/4 + 1/4 tsp

1/2 +1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp

water

1 1/2 cup

3 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BARLEY
Barley contains a very important type of fibre called beta glucans. In numerous studies, beta-glucans were found to reduce cholesterol levels, support healthy blood sugar, support the immune system, reduce inflammation in the digestive tract, and even have cancer protective effects.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!  

Feel free to slowly introduce za’atar and black olives to children as they may not like their flavour right away. 

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

  • Toast the almonds
  • Assemble and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

family
local
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Coconut beet soup

Posted on by

This weather is screaming warm cozy foods! This soup is a perfect comfort dish. It’s delicious, light, filling and gorgeous!  This healthy coconut beet soup is garnished with stunning  beet slices and pea shoots from Acre 10 Gourmet Greens and is served with a warm ciabatta bun. Put on your favourite pj and get ready for a cozy dinner! 

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB45
  • cuisine region: Canadian

Featured Saskatchewan Products

acre10
Local&Fresh
image001-(2)
LajordColony

Tools

  • blender
  • knife
  • cutting board
  • vegetable shredder
  • large pot
  • baking sheet

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce.  Dice the onion in 1 cm dices. Peel the potatoes and beets (except one) and cut in 1 cm dices.

IMPORTANT:  ensure to set aside 1 small beet for decoration. 

 

2

Cook the soup:  In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), herbes de Provence & garlic powder, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot. 

Bring the soup to a boil on high heat and cook about 20 minutes until the beets and potato are fork tender. 

When the vegetables have 10 minutes left too cook, turn on the oven to 430F to heat the ciabatta buns. 

3

Add the coconut mylk:  Set aside about 1 tsp of coconut mylk & vegetable stock concentrate per serving to garnish.  Add the rest of the coconut mylk & vegetable stock concentrate to the soup.

4

Blend the soup: Place the soup in the blender and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper based as desired.

5

Prepare the toppings & warm up the buns: Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat in the oven for about 2 minutes. Peel the  beet set aside on step 1 and slice it as thin as possible.

6

Assemble and serve:  In individual bowls, place the soup, Garnish with the coconut mylk and vegetable stock concentrate that you set aside in step 3.  Garnish with the pea shoots and slices of beet To prevent the beet slices from sinking in the bowl place the slices flat on the soup. Serve with a warm ciabatta bun. 

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. 

bon appétit!

Ingredients

Included

2 portions

4 portions

potato

350 gr

700 gr

beet

400 gr

800 gr

onion

1 small

1 medium

herbes de provence & garlic powder

1 1/2 tsp

3 tsp

coconut mylk & vegetable stock concentrate

3 tbsp

1/3 cup

ciabatta bun

2

4

pea shoots

3 gr

6 gr

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

water*

4 cups

8 cups

Dr. Herrington's Health Fact

Regina Naturopathic

BEET 
Beets are high in a compound called nitrates. When we consume nitrates, bacteria in our saliva converts this to nitrites which increases the bioavailability of nitric oxide. This increase in nitric oxide from consuming beets, or beetroot juice, has been shown to lower blood pressure, improve exercise performance, and support health lung function

Cooking with kids

Cooking for kids?
Go easy on the radish shoots and raw beet slices for kids  as they may not like  their flavour.

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

  • Add the coconut mylk
  • Assemble & Serve

Recommended Wine Pairing

DEINHARD RIESLING MOSCATO
A unique blend of German Riesling with the fruitiness of Moscato.
Region: Germany
Colour: White
Alcohol: 10%
Price (SLGA): $16.00

GEORGE DUBOUEF BEAUJOLAIS NOUVEAU
Beaujolais Nouveau is a red wine made from Gamay grapes from the Beaujolais region of France. Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6-8 weeks after harvest. The method of production means that there is very little tannin. Released worldwide on the third Thursday of November every year.
Region: Beaujolais, France
Colour: Red
Alcohol: 12%
Price (SLGA): $16.48

Tags

gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Black garlic beet burger

Posted on by

These burgers are a delicious and easy meal that the whole family will love! Did you ever hear of black bean beet patties? They have the perfect balance of crispiness and juiciness. These burgers are topped with a black garlic sauce, mixed greens and goat cheese. The burgers are served on ciabatta buns with a side of oven fries.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 2
  • recipe ID: PB44
  • cuisine region: Fusion

Featured Saskatchewan Products

image001-(2)
Local&Fresh
PioneerGardens
LajordColony

you will need

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

Preparation

1

Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F

Peel the potatoes and cut in fries shape, 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 25 minutes.

2

Prepare & cook the vegetables: Peel and shred the beet. Finely cut the onion.

In an oiled pan on medium heat, cook the onion and beets for 5 minutes. Set aside.

4

Make the patty mixture:
Using a strainer, rinse the black beans.

In a bowl, add the black beans. Mash roughly with a potato masher or fork. 

To the black beans add: vegetables, chickpea flour and herbes de provences, salt & pepper.

4

Cook the patties: Make 1 patty for each portion of your kit.

In an oiled pan on medium heat, cook the patties for 6-7 minutes per side.

5

Prepare the toppings & warm up the buns: Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for about 1-2 minutes. 

6

Warm the buns & assemble: Cut the ciabatta buns in 2. Heat the ciabatta buns in the oven at 450F for 1-2 minutes.

Place a patty on each bun. Garnish each burger with truffle & black garlic sauce, mixed greens and goat cheese. Top each burger with the top bun. Serve with baked fries. Bon appétit!

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1120 gr

beet

75 gr

150 gr

225 gr

onion

1 small

2 small or 1 medium

1 large or 2 medium

black beans

150 gr

300 gr

450 gr

chickpea flour and herbes de provence

3 tbsp

1/3 cup

9 tbsp

ciabatta bun

2

4

6

mixed greens

15 gr

30 gr

45 gr

truffle black garlic sauce

1/4 cup

1/2 cup

3/4 cup

goat cheese

20 gr

40 gr

60 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BLACK BEAN 
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Cooking for kids?
Go easy on the goat cheese for kids as they may not like its flavour.

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

  • Make the patties
  • Assemble & Serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol: 11%
Price (SLGA): $17.75

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Prairie pizza

Posted on by

Its pizza night! This roasted beet pizza is packed full of hearty  vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with  a cherry and Saskatoon berry balsamic dressing and loaded with savory veggie ground, roasted beets, and onion then topped with balsamic dressed arugula, pumpkin seeds  and shaved Parmesan.

Note: You can also serve the dressed arugula as a side salad.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB43
  • cuisine region: fusion Mediterranean

Featured Saskatchewan Producers

Oliv
GravelbourgMustard
Local&Fresh
PioneerGardens

You will need

  • knife
  • vegetable peeler
  • cutting board
  • medium bowls
  • medium pan
  • 1 or 2 baking sheet
  • 1 or 2 parchment or non-stick liner
  • oil
  • salt & pepper

Preparation

1

Prepare & cook the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion  and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1  1/2 tsp) , sprinkle with salt ( ¼ tsp, 1/2 tsp, 3/4 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden. Keep the oven on to heat the pizzas.

2

Cook the veggie ground: In a pan, add the oil (1/2 tbsp, 1 tbsp, 1  1/2 tbsp), heat on medium/high heat. Add the veggie ground & cook about 8 minutes, stirring regularly, until the veggie ground is fully cooked. 

3

Prepare the pizza: Once the vegetables and veggie ground are cooked, place them in a medium bowl. Place the naan bread on one or 2 lined baking sheet. Spread the most of the cherry and Saskatoon berry balsamic dressing (3 tbsp, 1/3 cup, 1/3 cup + 3 tbsp ) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad.  Evenly place the vegetables and veggie ground on the naan breads. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8 to 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

4

Assemble the dressed arugula: In a medium bowl, place the arugula and the rest (1 tbsp, 2 tbsp, 3 tbsp)  of the cherry and Saskatoon berry balsamic dressing. Combine to coat the arugula with the dressing. 

5

Garnish and serve: Place the  dressed arugula on top of each pizza, top with shaved parmesan and pumpkin seeds. Serve.

Note: You can also serve the dressed arugula as a side salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

veggie ground

100 gr

200 gr

300 gr

naan bread

2

4

6

pizza crust: gf

GF only - 1

GF only - 2

GF only - 3

onion

1

2

3

beets

80 gr

160 gr

240 gr

cherry and Saskatoon berry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

1/2 cup + 3 tbsp

arugula

30 gr

60 gr

90 gr

pumpkin seeds

1 tbsp

2 tbsp

3 tbsp

parmesan

40 gr

80 gr

120 gr

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

Tags

gluten
family
local
lactose
nuts

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with Kids

Cooking for kids?
Feel free to go slowly introduce arugula, Parmesan and beets as children may not like their flavour. You can also replace the saskatoon cherry balsamic dressing with tomato sauce for children. 

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

  • Assemble the dressed aregula
  • Garnish and serve

Nutritional Information

Prairie pizza

Posted on by

Its pizza night! This roasted beet pizza is packed full of hearty  vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with  a cherry balsamic dressing and loaded with Italian sausage, roasted beets, and onion then topped with balsamic dressed arugula and greens, pumpkin seeds  and shaved Parmesan.

Note: You can also serve the dressed arugula and greens as a side salad.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF43
  • cuisine region: fusion Mediterranean

Featured Saskatchewan Products

italian-star-deli
Oliv
last mountain berry farms
LajordColony
Local&Fresh
PioneerGardens

Tools

  • knife
  • vegetable peeler
  • cutting board
  • 2 medium bowls
  • 2 baking sheet
  • 2 parchment or non-stick liner

Preparation

1

Prepare & cook the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion  and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.

2

Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas. 

Note: Ensure the sausage is cooked to at least 165F.

3

Prepare the pizza: Once the vegetables and sausages are cooked, place them in a medium bowl. Place the naan bread on one or both lined baking sheet. Spread most of the saskatoon cherry balsamic dressing (3 tbsp, 1/3 cup) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad.  Evenly place the vegetables and sausage on the naan breads. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8 to 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

4

Assemble the dressed arugula: In a medium bowl, place the arugula & greens and the rest (1 tbsp, 2 tbsp)  of the saskatoon cherry balsamic dressing. Combine to coat the arugula with the dressing. 

5

Garnish and serve: Place the  dressed arugula and greens on top of each pizza, top with shaved parmesan and pumpkin seeds. Serve.

Note: You can also serve the dressed arugula and greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Italian sausage

150 gr

300 gr

naan bread

2

4

pizza dough - gf

GF only

1

2

onion

1 medium

1 medium

beets

80 gr

160 gr

saskatoon cherry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

arugula

20 gr

40 gr

pumpkin seeds

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Dr. Herrington's Health Fact

Regina Naturopathic

SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with Kids

Cooking for kids?
Feel free to go slowly introduce arugula, Parmesan and beets as children may not like their flavour. You can also replace the saskatoon cherry balsamic dressing with tomato sauce for children. 

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

  • Assemble the dressed aregula
  • Garnish and serve

Tags

gluten
family
local
lactose
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information