Noodle & vegetable soup

Noodle and vegetable soup is a comfort food classic. Delicious noodle and vegetable soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

Featured Local Products

You will need

Preparation

1

Prepare the vegetables:  Cut the zuchinni, carrot, celery and onion into 1 cm dice. Mince the garlic and cut the parsley. 

2

Cook the vegetables: In the pot add the diced zucchini, carrot, celery, onion. Cook for 7 mins Рstirring regularly. Add half the garlic, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Turn on the oven to 400F to heat the ciabatta.

3

Cook the soup: Add the vegetable base & spices and water (3 cups, 6 cups, 9 cups) and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

Gluten Friendly: Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

4

Make the garlic butter: In a small bowl add butter or margerine ( 1 1/2 tbsp, 3 tbsp, 1/4 cup + 1/2 tbsp), half the parsley and garlic. Cut the ciabatta in half, butter each side. Place both halves together and wrap each ciabatta in foil. Heat at 400F for 7 minutes.

5

Finish the soup: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Ingredients

2 portions

4 portions

6 portions

zucchini

1

2

3

carrots

100 gr

200 gr

300 gr

celery

75 gr

150 gr

225 gr

parsley

5 gr

10 gr

15 gr

onion

1

2

3

garlic

3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

9 grain ciabatta

2

4

6

vegetable base & spices

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty!  This recipe makes 4 cups.

Ingredients:

  • 1 lemon
  • 1 clove garlic
  • 1/2 inch fresh ginger
  • 2 tbsp honey¬†

Instructions:

  • Hear 4 cups water .
  • Juice the lemon.
  • Grate the ginger and garlic.
  • In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.¬†

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. 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 kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the 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. 

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

  • Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
  • Step 2: Add the vegetables to the oil. Combine.¬†
  • Step 3: Add the noodles.
  • Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
  • Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Chicken Noodle Soup

Chicken noodle soup is a comfort food classic. Delicious chicken noodle soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

Featured Local Products

You will need

Preparation

1

Cook the Chicken: Cut the chicken thigh in 1 cm dices. In a large pot add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), cook the chicken on medium heat for about 7 min until fully cooked Рstirring regularly.

2

Prepare the vegetables:  While the chicken is cooking, wash all vegetables. Cut the carrot, celery and onion into 1 cm dice. Mince the garlic and cut the parsley. 

3

Cook the vegetables: In the pot add the diced carrot, celery, onion. Cook for 7 mins Рstirring regularly. Add half the garlic, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Turn on the oven to 400F to heat the ciabatta.

4

5

Cook the soup: Add the roasted chicken base & spices and water (3 cups, 6 cups, 9 cups) and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

Gluten Friendly: Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

Make the garlic butter: In a small bowl add butter or margerine ( 1 1/2 tbsp, 3 tbsp, 1/4 cup + 1/2 tbsp), half the parsley and garlic. Cut the ciabatta in half, butter each side. Place both halves together and wrap each ciabatta in foil. Heat at 400F for 7 minutes.

6

Finish the soup: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Ingredients

2 portions

4 portions

6 portions

carrots

100 gr

200 gr

300 gr

celery

75 gr

150 gr

225 gr

parsley

5 gr

10 gr

15 gr

onion

1

2

3

garlic

3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

chicken thigh

200 gr

400 gr

600 gr

9 grain ciabatta

2

4

6

Roasted chicken base & spice

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty!  This recipe makes 4 cups.

Ingredients:

  • 1 lemon
  • 1 clove garlic
  • 1/2 inch fresh ginger
  • 2 tbsp honey¬†

Instructions:

  • Hear 4 cups water .
  • Juice the lemon.
  • Grate the ginger and garlic.
  • In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.¬†

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. 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 kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the 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. 

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

  • Step 1: Toss the chicken when it is cooking
  • Step 2: Cut the celery or another vegetable – if the child is comfortable using a knife.
  • Step 3: Add the vegetables to the oil. Combine.¬†
  • Step 4: Add the noodles.
  • Step 5: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
  • Step 6: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Chicken Sweet potato pesto wrap

Roasted chicken, tender cubes of roasted sweet potatoes and caramelized onions are totally irresistible on their own, but this dish shows you a way to make them better than you’ve ever imagined. Combine them rich and velvety basil pesto, sweet tomatoes all stuffed in a wrap with a side of spinach and tomato salad and you’ve got a delicious and satisfying dinner. Any left over can be an amazing make-ahead lunch that will make your coworkers jealous.

Featured Saskatchewan Producers

You will need

Preparation

1

Prepare the vegetables and chicken:  Preheat the oven to 375F. 

Wash and rinse all produce. Peel the sweet potatoes and cut in 2 cm dices. Cut the onion in 1/2 cm slices. 

Cut the chicken in 1 inch cubes. Lightly oil and salt the chicken.

2

Cook the sweet potatoes: Line a baking sheet with a non stick liner or parchment paper. Place the sweet potato dice on the baking sheet and drizzle with oil (1/4 tsp, 1/2 tsp, 4/3 tsp) and the salt (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine and distribute evenly on the baking sheet. Bake for 10 minutes. Add the chicken cubes to the pan and bake until the chicken is fully cooked and the sweet potato dice are soft.

3

Caramelize the onion: ¬†Heat the oil (1/4 tsp, 1/2 tsp, 3/4 tsp) in a pan on medium heat. Add the onions to the pan and saute until onions are translucent, about 5-6 minutes. Add in the salt¬†(1/8 tsp,¬†1/4 tsp, 1/2 tsp). Stir and continue to saute, stirring regularly for another 10 minutes. The liquid will start to leave and onions will slightly brown, be sure they don’t burn or blacken.

4

Prepare the tomatoes:  Cut the tomatoes in 1 cm dices. Heat the wraps in the warm oven for about 2 minutes.

5

Assemble the wrap:  Place about 1 tbsp of pesto on each wrap.  Place chicken cubes, sweet potatoes, caramelized onions and tomatoes to each wrap. Make sure to leave about half the tomatoes for the salad. One wrap at a time, fold the ends of the wrap and roll it up. 

6

IMG_5527

Make salad and serve: In a large bowl, place the other half of the tomatoes, the spinach and the balsamic dressing, combine. On individual plates, place a wrap and the spinach tomato salad. Serve.

Ingredients

2 Portions

4 portions

6 portions

sweet potatoes

150 gr

300 gr

450 gr

Chicken breast

220 gr

440 gr

660 gr

onion

1

2

3

tomatoes

1

2

3

Pesto

1 1/2 tbsp

3 tbsp

4 1/2 tbsp

balsamic dressing

1 tbsp

2 tbsp

3 tsp

spinach

60 gr

120 gr

180 gr

wrap

2

4

6

Recommended Wine Pairing

ANTINORI ORVIETO CLASSICO ABBOCCATO
Notes of meadow flowers and clover and fruity hints of green apples and green gages. Harmonious and sweet with firm body and an aftertaste of citrus fruits.
Region: Orvieto, Italy
Colour: White
Alcohol:
10.5%
Price (SLGA): $15.83

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: Mendoza, Argentina
Colour:
Red
Alcohol: 14%
Price
(SLGA): $13.47

Cool fact

ONIONS
In the Middle Ages, onions were an acceptable form of currency, and was used to pay for rent, goods and services, and even as gifts!

Cooking with Kids

Cooking for kids?
If your child doesn’t like tomatoe or any other vegetable, cook it separately and try to slowly introduce it to the child.

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

  • Make salad & serve¬†

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Chocolate Fudge Sauce

It’s hot outside! Let’s make a super easy chocolate fudge sauce that transforms simple summer desserts. It is perfect on ice cream desserts, to garnish ice cream sandwishes, as a chocolate fondue, on cream puffs,… We made this recipe often growing up. We hope this recipe brings you many beautiful memories – as it did for us ūüôā¬†

Cooking Video

Recipe

Chocolate Sauce dessert

Hot Chocolate Fudge Sauce

This hot chocolate fudge sauce is perfect to top ice cream and to use as chocolate fondue.

  • Prep Time 5 Minutes
  • Cook Time 8 Minutes
  • Total Time 13 Minutes
  • Makes 3/4 cup

Ingredients

  • 3 tbsp cocoa powder
  • 2 tbsp butter
  • 3/4 cup sugar
  • 2 tbsp corn syrup
  • 2 tsp vanilla
  • 1/4 cup hot water
  • pinch salt

Instructions

  1. Step #1: In a pot on low heat, melt the butter. Add the cocoa powder and combine. Add the sugar, corn syrup, vanilla, water and salt. Combine.
  2. Step #2: Bring to a light boil - stirring constantly. Cook on medium low heat 6 minutes uncovered and without whisking.
Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair. 

click HERE for the recipe. 

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Reduce food cost & food waste with soup

Creamy rotini

Creamy rotini are an easy comfort dish thats ready within minutes. Vibrant and fresh zucchinis are the star of this pasta. They are perfectly complemented with Italian sausage spiced veggie ground and roasted onions. 

Featured Local Products

You will need

Preparation

1

Boil water and cook the rotini: In a large pot bring the water (about 4 cups, about 6 to 8 cups, about 8 to 10 cups) and salt (1 tbsp, 2 tbsp, 3 tbsp) to a boil on high heat for the rotini.

While waiting for the water to boil continue to step 2 and 3.

Once the water is boiling, add the rotini, stir, cover & cook for 9 to 10 minutes or until desired texture. Drain the pasta & add back to the pot.

Gluten Friendly: Follow the instructions above but cook the rotinis for 7 minutes or until desired texture.  

2

Prepare the onions and zucchini:  Wash and rinse all produce. Cut the onions in about 1 cm dice and cut the zucchini 2 cm wide and then in 1/2 to 1 cm thick slices. 

3

Cook the veggie ground, onions and zuchinni: In a pan on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Add the onion, spiced veggie ground and zucchini pieces. Cover with the lid and cook for 7 to 10 minutes,stirring regularly.

4

Start the creamy sauce: While the onion, veggie ground and zucchini are cooking РIn a pot on medium heat, add oil, butter or margarine (1 1/2 tbsp, 3 tbsp, 1/4 cup). Add flour (1 1/2 tbsp, 3 tbsp, 1/4 cup) and salt (1 tsp, 2 tsp, 3 tsp). Combine and cook about for 1 minute, stirring regularly. 

Note: This is a roux. It will thicken the sauce. It is important to cook the roux for about 1 minute to cook the flour and prevent a flour taste in the sauce.  

Gluten friendly: Skip this step. Make the sauce in step 5. 

5

Finish the creamy sauce: Add the sour cream* to the roux (oil, butter or margarine, flour, salt).  Add water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup). Whisk together and let the sauce thicken, whisking regularly for 3 to 13 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.

Gluten Friendly make the creamy sauce: In a pot add the sour cream*, water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup), cornstarch (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) . Whisk well together. Turn on the heat to medium. Let the sauce thicken, whisking regularly for 5 to 15 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.

6

Combine the pasta and serve: In the pot with the cooked rotini, add the veggie ground, onion, zucchini and creamy sauce. Combine and serve

Ingredients

2 portions

4 portions

6 portions

rotini

220 gr

440 gr

660 gr

onion

1

2

3

spiced veggie ground

180 gr

360 gr

540 gr

zuchinni

1

2

3

sour cream

125 ml

250 ml

375 ml

Recommended Wine Pairing

TRADITIONAL BEE – PRAIRIE BEE
Mead ‚Äď the world‚Äôs oldest fermented beverage ‚Äď comes to you now in it‚Äôs purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient¬†libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price
(SLGA): $21.50

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

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

ZUCHINNI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the 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. 

Making this recipe with kids?
Ask the child to help in steps 1 to 6:

  • Step 1: Add the rotinis to the water when it is boiling.
  • Step 2: Cut the zuchinni – if the child is comfortable using a knife.
  • Step 3: Add the onion to the pan. Later add the zuchinni, combine and cover with the lid.
  • Step 4: Stir the roux for 1 minute.¬†
  • Step 5: Add the water and whisk.
  • Step 6: Combine all ingredients together – notice how all the ingredients change colour and flavour with the sauce.¬†¬†

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Creamy rotini

Creamy rotini are an easy comfort dish thats ready within minutes. Vibrant and fresh zucchinis are the star of this pasta. They are perfectly complemented with mild Italian sausages and roasted onions. 

Featured Local Products

You will need

Preparation

1

Boil water and cook the rotini: In a medium pot bring the water (about 4 cups, about 6 to 8 cups, about 8 to 10 cups) and salt ( 1 tbsp, 2 tbsp, 3 tbsp) to a boil on high heat for the rotini.

While waiting for the water to boil continue to step 2 and 3.

When the water is boiling, add the rotini, stir, cover & cook for 9 to 10 minutes or until desired texture. Drain the pasta & add back to the pot.

Gluten Friendly: Follow the instructions above but cook the rotinis for 7 minutes or until desired texture.  

2

Prepare the onions and zucchini:  Wash and rinse all produce. Cut the onions in about 1 cm dice and cut the zucchini 2 cm wide and then 1/2 to 1 cm thick pieces. 

3

Cook the sausage, onions and zucchini: In a pan on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Add the onion. Remove the sausage meat from the casing and add to the pan. Cook, stirring regularly for about 4 minutes. Add the zucchini pieces, cover with the lid, and cook for an additional 7 to 10 minutes. 

4

Start the creamy sauce: While the onion, sausage and zucchini are cooking РIn a pot on medium heat, add oil, butter or margarine (1 1/2 tbsp, 3 tbsp, 1/4 cup). Add flour (1 1/2 tbsp, 3 tbsp, 1/4 cup) and salt (1 tsp, 2 tsp, 3 tsp). Combine and cook about 1 minute, stirring regularly. 

Note: This is a roux. It will thicken the sauce. It is important to cook the roux for about 1 minute to cook the flour and prevent a flour taste in the sauce.  

Gluten friendly: Skip this step. Make the sauce in step 5.

5

Finish the creamy sauce: Add the sour cream to the roux (oil, butter or margarine, flour, salt).  Add water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup). Whisk together and let the sauce thicken, whisking regularly for 3 to 13 minutes*.

*Note: The amount of sauce will impact the time it takes to thicken the sauce.

Gluten Friendly make the creamy sauce: In a pot add the sour cream, water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup), cornstarch (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) . Whisk well together. Turn on the heat to medium. Let the sauce thicken, whisking regularly for 5 to 15 minutes*.

*Note: The amount of sauce will impact the time it takes to thicken the sauce.

6

Combine the pasta and serve: In the pot with the cooked rotini, add the sausage, onion, zucchini and creamy sauce. Combine and serve

Ingredients

2 portions

4 portions

6 portions

rotini

220 gr

440 gr

660 gr

onion

1

2

3

italian sausage

1

2

3

zuchinni

1

2

3

sour cream

125 ml

250 ml

375 ml

Recommended Wine Pairing

TRADITIONAL BEE – PRAIRIE BEE
Mead ‚Äď the world‚Äôs oldest fermented beverage ‚Äď comes to you now in it‚Äôs purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient¬†libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price
(SLGA): $21.50

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

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

ZUCHINNI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the 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. 

Making this recipe with kids?
Ask the child to help in steps 1 to 6:

  • Step 1: Add the rotinis to the water when it is boiling.
  • Step 2: Cut the zuchinni – if the child is comfortable using a knife.
  • Step 3: Add the onion to the pan. Later add the zuchinni, combine and cover with the lid.
  • Step 4: Stir the roux for 1 minute.¬†
  • Step 5: Add the water and whisk.
  • Step 6: Combine all ingredients together – notice how all the ingredients change colour and flavour with the sauce.¬†¬†

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Spring soba noodles

To celebrate the first fresh spring vegetables of the season prepare this easy soba noodle. Spring asparagus and radishes add colours and freshness to this dish. Glazed tofu adds sweetness with maple syrup, soy sauce, garlic and ginger. Garnish the plates with miso mayonaise and sesame seeds. 

Featured Local Products

You will need

Preparation

1

Marinade the tofu and boil water: Cut the tofu in 1 inch cubes. Place the tofu in a bowl with half the maple soy sauce – save the other half for step 4.

In a medium pot bring the water (about 4 cups, about 6 cups, about 8 cups), to a boil on high heat for the soba noodles.

2

Prepare the radish and asparagus:  Wash and rinse all produce. While the water is heating, prepare the radish and asparagus. Slice the radishes. Discard the end of the aspargus and cut in about 2 inch pieces. 

3

Caramelize the tofu: In a pan on medium heat, heat about oil (1 to 2 tsp, 2 to 4 tsp, 2 tbsp to 1/4 cup). Add the tofu cubes with its marinade.   If the marinade is evaporating, add about 1 tbsp to 2 tbsp water to ensure the marinade does not burn.  Cook the tofu until each side is caramelized.

4

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 5 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

Gluten Friendly:Once the water is boiling, add the soba noodles, stir. Cook for 4 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

5

Garnish & Serve: In individual plates, place the soba noodle, asparagus, radish and tofu. Garnish with sesame seeds and miso mayonaise. Serve.

Family style service option: place all the ingredients on the table and let everyone serve themselves.

Ingredients

2 portions

4 portions

6 portions

soba noodles

180 gr

360 gr

540 gr

tofu

175 gr

350 gr

525 gr

radish

80 gr

160 gr

240 gr

aspargus

100 gr

200 gr

300 gr

maple soy sauce

75 ml

150 ml

225 ml

miso mayonnaise

50 ml

100 ml

150 ml

sesame seeds

10 gr

20 gr

30 gr

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
13.5%
Price (SLGA): $13.15

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

BUCKWHEAT – SOBA NOODLES
Soba noodles are made with an acient grain: buckwheat. The carbohydrate found in buckwheat is released very slowly into the bloodstream, which makes it an excellant choice for managing blood sugar levels. It is also a great source of dietary fibre. 

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children serve themselves.

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

  • Step 4: Cook the soba noodles – Add the asparagus and once the noodles are drained, add the rest of the maply soy sauce.
  • Step 5: Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Spring soba noodles

To celebrate the first fresh spring vegetables of the season prepare this easy soba noodle. Spring asparagus and radishes add colours and freshness to this dish. Glazed chicken adds sweetness with maple syrup, soy sauce, garlic and ginger. Garnish the plates with miso mayonaise and sesame seeds. 

Featured Local Products

You will need

Preparation

1

Marinade the chicken and boil water: Cut the chicken breast in 1 inch cubes. Place the chicken in a bowl with half the maple soy sauce Рsave the other half for step 4.

In a medium pot bring the water (about 4 cups, about 6 cups, about 8 cups), to a boil on high heat for the soba noodles.

2

Prepare the radish and asparagus:  Wash and rinse all produce. While the water is heating, prepare the radish and asparagus. Slice the radishes. Discard the end of the aspargus and cut in about 2 inch pieces. 

3

Cook the chicken: In a pan on medium heat, heat the oil (1 tsp, 2 tsp, 3 tsp). Add the chicken with its marinade.   Add about 2 tbsp to 1/4 cup water to ensure the marinade does not burn.  Cook the chicken until fully cooked.

Note: Ensure the chicken is cooked to an internal temperature of¬†165¬ļF.

4

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 5 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

Gluten Friendly:Once the water is boiling, add the soba noodles, stir. Cook for 4 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

5

Garnish & Serve: In individual plates, place the soba noodle, asparagus, radish and chicken. Garnish with sesame seeds and miso mayonaise. Serve.

Family style service option: place all the ingredients on the table and let everyone serve themselves.

Ingredients

2 portions

4 portions

6 portions

soba noodles

180 gr

360 gr

540 gr

chicken breast

220 gr

440 gr

660 gr

radish

80 gr

160 gr

240 gr

aspargus

100 gr

200 gr

300 gr

maple soy sauce

75 ml

150 ml

225 ml

miso mayonnaise

50 ml

100 ml

150 ml

sesame seeds

10 gr

20 gr

30 gr

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
13.5%
Price (SLGA): $13.15

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

BUCKWHEAT – SOBA NOODLES
Soba noodles are made with an acient grain: buckwheat. The carbohydrate found in buckwheat is released very slowly into the bloodstream, which makes it an excellant choice for managing blood sugar levels. It is also a great source of dietary fibre. 

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children serve themselves.

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

  • Step 4: Cook the soba noodles – Add the asparagus and once the noodles are drained, add the rest of the maply soy sauce.
  • Step 5: Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

BBQ season

bison seabuckthorn mango olea

It is BBQ season! The May 13 2021 suvey from Angus Reid in collaboration with the agri-food analytics lab at Dalhousie University shows 92% of Canadians eat beef and 65% eat beef on a weekly basis.

In this blog we discuss 3 delicious and easy grilling toppings for beef & bison

  1. sea buckthorn mango salsa
  2. gremolata
  3. chimichurri
seabuckthorn mango olea

Sea buckthorn mango salsa

This salsa is easy, features many Saskatchewan products and the flavour combination will make you feel like a chef! Sea buckthorn is a berry harvested in Saskatchewan that has a tropical, slightly sour and tart flavour. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • sea buckthorn puree 2 tbsp
  • honey 1 tbsp
  • vegetable oil 2 tbsp
  • smoked chaabani oil (e.g. Olea brand) 1 tbsp
  • garlic powder 1/2 tsp
  • diced mango 1
  • minced chives 2 tbsp
  • sliced basil 2 tbsp
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl add the sea buckthorn puree, honey, grapeseed oil, smoked chaabani oil and garlic powder. Combine
  2. Step #2: Add the mango, chives and basil to the wet ingredients. Combine. Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.

Notes

Smoked chaabani oil can be substituted with chipotle oil.

Smoked dried chaabani oil can be purchased on Olea’s website here.

Solberry sea buckthorn puree can be purchased on their website here. 

gremolata

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • chopped parsley 1 cup
  • minced garlic 2 cloves
  • zest of 1 lemon
  • lemon juice 2 tsp
  • olive oil 1/2 cup
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.
gremolata

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • chopped parsley 1 cup
  • minced garlic 2 cloves
  • zest of 1 lemon
  • lemon juice 2 tsp
  • olive oil 1/2 cup
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.
chimichurri

chimichurri

chimichurri is an Argentinean sauce similar to pesto. It is popular throughout South America. This version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • fresh chopped parsley 1 cup
  • fresh oregano 2 tsp
  • minced garlic 3 cloves
  • red wine vinegar 2 tbsp
  • olive oil 1/2 cup
  • dried chili 1/2 tsp
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve.
Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair. 

click HERE for the recipe. 

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Classic burrito

To celebrate the warm days, try our signature classic burrito. These burritos are fresh, filling and flavourful! They are made served with a delicious yet healthy yogurt burrito. Each burrito is filled with spiced veggie ground and black beans, lettuce, tomatos and rice. 

Featured Local Products

You will need

Preparation

1

Cook the rice: In a  pot, bring 1 cup, 2 cups, 3 cups of water to a boil. Add 1/4 tsp, 1/2 tsp, 3/4 tsp  salt, the jasmine rice, cover and cook on low heat for 11 to 12 minutes. 

2

Prepare the veggie ground & black beans:  While the rice is cooking РIn a large pan, add the oil (1 tsp, 2 tsp, 3 tsp). Turn on the heat to medium. Add the veggie ground to the pan. Break the veggie ground in small pieces and cook stiring regularly until slightly crispy Рabout 5 minutes.

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

Rince the black beans with a strainer. Add the black bean to the veggie ground and combine. 

3

Prepare the garnish: Wash and rinse all produce. Cut the lime into 6 segments.  Cut the tomato in 1 cm dices.

4

Assemble: Garnish each tortilla with the rice, veggie ground & black bean filling, vegetables and burrito sauce. Roll into a burrito. 

Gluten Friendly Assemble: Make tacos. In a pan (preferably cast iron) on medium high heat, warm each corn tortilla shells for about 30 seconds per side. Flip using tongues.  Fill each taco with the rice, veggie ground & black bean filling, vegetables and burrito sauce.

5

burrito beef

Serve: Serve with the rest of the burrito sauce as a dip and a lime wedge. 

Ingredients

2 portions

4 portions

6 portions

jasmine rice

100 gr

200 gr

300 gr

veggie ground

170 gr

340 gr

510 gr

burrito spice

10 gr

20 gr

30 gr

black beans

150 gr

300 gr

450 gr

lettuce

40 gr

80 gr

120 gr

tomato

40 gr

80 gr

120 gr

tortilla

3

6

9

lime

1

1

1

burrito sauce

70 gr

140 gr

210 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

BLACK BEANS
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

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children make their own burrito.

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
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information