3 decadent desserts

Let’s practice the art of self-love with theses 3 decadent desserts:

  • Queen of Sheeba cake
  • Saskatoon berry citrus cake with honey
  • rose cakes.

Each of these desserts feature different flavour profiles and texture. Which one do you want to bake?

  • Queen of Sheeba cake
    • Decadent chocolate cake inspired by Julia Childs
  • Saskatoon citrus cake with honey
    • Saskatchewan inspired cake by Jodi Robson – The Great Canadian Baking Show finalist¬†
  • Rose cakes
queen of sheba

Queen of Sheeba Cake

Chocolate and almonds come together beautifully in this decadent French cake. The centre of the cake remains slightly underdone to create a perfect creamy texture. It is covered with a chocolate butter icing and decorated with almonds.  Because the cake is so creamy, it does not require icing. You can also decorate it with cocoa powder.

Julia Child’s first taste of French baking was the Queen of Sheeba cake. Julia Child is now recognized for brining French cuisine to the American public with her cookbooks and television programs.¬†

This recipe is an addaption of Julia’s original recipe. We adjusted the steps to simplify the recipe. When preparing this cake ensure to have a good 30 minutes available. There are multiple steps involved in this cake.

Share love with this is classic French dessert!

  • Prep Time 30 Minutes
  • Cook Time 25 Minutes
  • Total Time 55 Minutes
  • makes 8 servings

Ingredients

  • 4 onces semi sweet chocolate
  • 2 tablespooon rum or coffee
  • 1/4 lbs unsalted butter (at room temperature)
  • 3 eggs (separated)
  • 1 pinch salt
  • 2/3 cups sugar
  • 1/3 cup almond flour
  • 1/4 teaspoon almond extract
  • 1/2 cup cake flour

Instructions

  1. Heat the oven to 350F. Butter and flour an 8 inch round cake pan.
  2. Separate the eggs. In a bowl, whip the egg whites and salt to stiff peaks.
  3. In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt while you complete the other steps.
  4. In a bowl, cream the butter and sugar with an electric blender until the mixture is light and fluffy - about 3 minutes. Add the egg yolks. Combine.
  5. With a spatula, blend the melted chocolate into the butter and sugar. Add the almond flour and almond extract.
  6. Add 1/4 of the egg whites. Fold in with the spatula. Stir in the rest of the egg whites alternating with the flour. Fold in until incorporated. Do not over mix.
  7. Place the batter in the prepared cake pan. Bake 25 minutes. Let cool before decorating.
queen of sheba with icing

Chocolate butter icing

This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with¬† creamy chocolate icing.

  • Total Time 10 Minutes
  • makes icing for 8 inch cake

Ingredients

  • 2 onces semi sweet chocolate
  • 2 tablespoon rum or coffee
  • 5 to 6 tablespoon unsalted butter (at room temperature)

Instructions

  1. In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt until the chocolate is perfectly smooth.
  2. Place the bowl on the counter. Beat the butter to the chocolate 1 tbsp at a time.
  3. Place the bowl with the icing on a larger bowl with a bit of ice and water.
  4. Beat the icing over the ice until the icing has cooled to a spreading consistency - about 5 minutes.
gateau baie amelanchier Jodi Robson

Saskatoon citrus cake with honey

This Saskatchewan product inspired cake was created by Jodi Robson and features Saskatoon berries and honey.¬† Jodi Robson is a finalist of CBC’s Great Canadian Baking Show (season 3).¬†¬†

Jodi was raised on Okanese First Nation, a reserve 45 minutes outside of Regina. Jodi’s passion for baking was ignited by growing up in the kitchens of her grandmothers.¬†

  • Prep Time 15 Minutes
  • Cook Time 30-35 Minutes
  • Total Time 45-50 Minutes
  • makes 13 x 9 inch cake

Ingredients

  • 1 cup sugar
  • 4 eggs (room temperature)
  • 1/2 cup canola oil
  • 1 cup honey
  • 2 teaspoons grated orange zest
  • 1 cup orange juice
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup Fresh Saskatoon berries

Instructions

  1. Preheat oven to 350¬į. Line the bottom of a¬†13x9-in. baking pan¬†with parchment; grease paper.
  2. Beat sugar and eggs for 10 minutes. Gradually add oil; combine. Gradually add honey; combine. Add orange zest and orange juice; combine.
  3. In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the saskatoons.
  4. Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.
patisserie a la rose

Rose cakes

These rose cakes are delicately flavoured petit four batter baked in rose shaped silicone moulds, topped with rose icing sugar and decorated with rose petals. 

This recipe features Canadian rose product producer Rose des Champs – owned by Karine Martineau. This is not a paid partnership, we simply love the quality and taste of Karine’s products.¬†

You can also make these cakes with rose water found in grocery stores. You will easily find it in the ethnic section. Italian Star Deli in Regina also carries rose water. 

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45-50 Minutes
  • makes 9 small cakes

Ingredients

  • 1/2 cup flour
  • A pinch of salt ‚Ä®
  • 3/4 cup sugar
  • 1 cup ground almond
  • 2 tablespoons amaretto liqueur
  • 1/2 teaspoon rose water*
  • 4 eggs ‚Ä®
  • 1 tablespoon icing sugar
  • 1 teaspoon dried rose petal + more to garnish

Instructions

  1. Preheat oven to 350¬į. Butter and sugar the cake moulds.
  2. In a bowl, combine the flour and salt. Set aside.
  3. In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.
  4. Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30 minutes.
  5. In a spice or coffee grinder, reduce the rose petals in powder. Add the icing sugar. Combine.
  6. Using a sieve, dust the rose sugar on the rose cakes. Garnish with rose petals.

Notes

*If using Rose des Champs Rose products, use 2 tablespoon rose water and skip the amaretto. This rose water is lightly flavoured compared to the rose water found in grocery stores. 

Recettes faciles un NoeŐąl leŐĀger et deŐĀlicieux

  • Recettes faciles un No√ęl l√©ger et d√©licieux¬†
  • Sauce aux canneberge et olives marin√©es

Sauce aux canneberges

Ingrédients:

  • 2 tasses de canneberges fra√ģches ou surgel√©es
  • 2 grosse pomme, pel√©e et hach√©e
  • 1 tasse de sucre blanc
  • 1 tasse d’eau

Préparation:

  • M√©langer les canneberges, la pomme, le sucre et l’eau dans une casserole moyenne.
  • Porter le m√©lange √† √©bullition √† feu moyen, puis r√©duire le feu √† doux et laisser mijoter pendant 10 √† 15 minutes, ou jusqu’√† ce que les canneberges et la pomme soient tendres et que la sauce ait √©paissi.
  • √Ä l’aide d’un pilon √† pommes de terre ou d’un m√©langeur √† immersion, √©craser les canneberges et la pomme jusqu’√† l’obtention de la consistance d√©sir√©e.
  • Go√Ľtez la sauce et ajustez la douceur en ajoutant plus de sucre, si d√©sir√©.
  • Servez la sauce ti√®de ou froide. Bon app√©tit!

Ajouté de la saveur:

  • Ajoutez un peu de zeste ou de jus d’orange pour donner √† la sauce une saveur d’agrumes.
  • Essayez d’ajouter des √©pices, comme de la cannelle ou de la muscade, pour donner √† la sauce une saveur chaude et √©pic√©e.
  • Ajoutez quelques herbes fra√ģches hach√©es, comme du romarin ou du thym, pour donner √† la sauce une saveur aromatique.
  • Essayez d’ajouter une touche de vinaigre balsamique ou de vin rouge pour donner √† la sauce une saveur piquante.

N’oubliez pas que vous pouvez toujours ajuster la saveur de votre sauce en ajoutant plus ou moins de ces ingr√©dients, alors n’h√©sitez pas √† exp√©rimenter et √† trouver la combinaison qui vous convient le mieux.

Olives marinées

Ingrédients:

  • 1 tasse d’olives m√©lang√©es, telles que Kalamata, vertes ou noires
  • 2 gousses d’ail, pel√©es et hach√©es
  • 1/4 tasse d’huile d’olive
  • 2 cuill√®res √† th√© d’origan s√©ch√©
  • 1/4 cuill√®re √† th√© de flocons de piment rouge
  • 1/4 tasse de vinaigre de vin rouge
  • 1 cuill√®re √† soupe de jus de citron

Préparation:

Voici comment faire les olives marinées :

  • Dans un petit bol, m√©langer les olives, l’ail, l’huile d’olive, l’origan et les flocons de piment rouge.
  • Dans un autre petit bol, fouetter ensemble le vinaigre de vin rouge et le jus de citron.
  • Verser le m√©lange de vinaigre sur les olives et remuer pour bien enrober.
  • Couvrir le bol d’une pellicule plastique et laisser mariner les olives au r√©frig√©rateur pendant au moins 4 heures ou toute la nuit.
  • Servez les olives marin√©es √† temp√©rature ambiante. Bon app√©tit!

Ajouté de la saveur:

Voici quelques id√©es pour ajouter de la saveur aux olives marin√©es pour les ap√©ritifs de No√ęl:

  • Essayez d’utiliser un m√©lange de diff√©rents types d’olives, telles que Kalamata, vertes et noires, pour une vari√©t√© de saveurs.
  • Ajoutez des tomates s√©ch√©s ou des piments grill√©s.
  • Ajoutez des herbes fra√ģches tranch√©es, telles que du romarin, du thym ou de l’origan, √† la marinade pour donner aux olives une saveur aromatique.
  • Essayez d’ajouter des zestes d’agrumes frais hach√©s, comme du citron, de l’orange ou du citron vert, √† la marinade pour donner aux olives une saveur d’agrumes.
  • Ajoutez quelques √©pices enti√®res grill√©es, telles que des graines de fenouil, des graines de cumin ou des graines de coriandre, √† la marinade pour donner aux olives une saveur chaude et √©pic√©e.
  • Essayez d’ajouter une touche de vinaigre balsamique ou de vin rouge √† la marinade pour donner aux olives une saveur piquante.
  • N’oubliez pas que vous pouvez toujours ajuster la saveur de vos olives marin√©es en ajoutant plus ou moins de ces ingr√©dients, alors n’h√©sitez pas √† exp√©rimenter et √† trouver la combinaison qui vous convient le mieux.
asparagus lemon

Asparagus gremolata

These aspargus topped with fresh parsley, shallots and lemon zest are an explosion of flavour. 

This is ready in 15 minutes and makes a great side.

  • Prep Time 10 Minutes
  • Cook Time 2-3 Minutes
  • Total Time 15 Minutes
  • makes 4 servings

Ingredients

  • 1 lb asparagus
  • 3 tbsp fresh parsley, finely cut
  • 1 tbsp shallot or red onion finely diced
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • salt

Instructions

  1. In a pot of salted boiling water, cook the asparagus until al dente - 2 to 3 minutes. Drain.
  2. In a bowl, combine the parsley, shallot and lemon zest. Place the asparagus in a serving dish and drizzle with oil.
  3. Garnish the asparagus with gremolata. season with salt and pepper.

Curried lentil & potato stew

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This potato, lentil and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder. 

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish. 

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the onion: Preheat the oven to 450¬įF. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. 

2

Start the stew: Add the lentils. Season with salt & pepper. Curried lentil stew mix and water ( 2 cups (2p), 4 cups (4p) , 6 cups (6p)). Bring to a boil on high heat. Cover with the lid, reduce the heat to low and simmer for 15 minutes*.

*note: Cooking time is longer for 4 and 6 portions.

2

Prepare the potatoes:  Peel and cut potatoes into 1/2 in pieces.

Add the potatoes to the lentils. Season with salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans:  In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes. 

Gluten friendly: Heat the garlic naan:  Follow step 4 above. Bake the gluten friendly naan bread for 5 Р7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing. 

6

Serve:  Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

1

2

3

lentil

1/2 cup

1 cup

1 1/2 cup

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

2

4

6

GF Naan bread

1

2

3

garlic cloves

2

4

6

peas

55 gr

110 gr

165 gr

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

 

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter. 

Making this recipe with kids?
Ask the child to help in step 3 and 4:

  • Add the potatoes, water and curried beef stew mix. Combine.
  • Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • ground beef – lean
  • potatoes
  • onion
  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides,¬† propionic acid, phosphoric acid, potassium sorbate.
  • curried beef & potato stew:¬† tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
  • garlic

Gluten friendly adjustment:

  • GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Curried beef & potato stew

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This beef, potato and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder. 

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish. 

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the beef: Preheat the oven to 450¬įF. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. Add the ground beef. Season with salt & pepper. Cook, breaking up the ground beef for 5 minutes. Add half the garlic. Combine.

2

Prepare the potatoes:  Peel and cut potatoes into 1/2 in pieces.

3

Start the stew: Add the potatoes, curried beef stew mix and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Season with salt. Cover and bring to a simmer over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

*note: Cooking time is longer for 4 and 6 portions.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans:  In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes. 

Gluten friendly: Heat the garlic naan:  Follow step 4 above. Bake the gluten friendly naan bread for 5 Р7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing. 

6

Serve:  Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

1

2

3

ground beef

220 gr

440 gr

660 gr

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

2

4

6

GF Naan bread

1

2

3

garlic cloves

2

4

6

peas

55 gr

110 gr

165 gr

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

 

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter. 

Making this recipe with kids?
Ask the child to help in step 3 and 4:

  • Add the potatoes, water and curried beef stew mix. Combine.
  • Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • ground beef – lean
  • potatoes
  • onion
  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides,¬† propionic acid, phosphoric acid, potassium sorbate.
  • curried beef & potato stew:¬† tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
  • garlic

Gluten friendly adjustment:

  • GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Margherita pizza

It’s pizza night! This Margherita pizza features a classic Italian flavour combination: Tomato, basil and fresh mozzarella.¬† It’s a simple, quick and delicious dish kids will love!

Zesty Tip: Pizza dough: 

  • FREEZE your dough If you will not use it by the best before date.
  • WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Dough is already rolled. 

2

Garnish & bake the dough: Garnish the pizza dough with the pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

*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.

3

Prepare the toppings: Tare apart the bocconcini. Thinly slice the toamato. Separate the basil leaves. 

4

Garnish & serve: Garnish the pizza with bocconcini, basil and tomato. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

tomato

75 gr

150 gr

225 gr

pizza dough

375 gr

750 gr

1025 gr

pesto

1/3 cup

2/3 cup

1 cup

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.  

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

  • Top the pizza with garnishes

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

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Zesty Italian pizza

It’s pizza night! This Zesty Italian pizza features a classic Italian flavour combination: Pistachio and mortadella.¬† This pizza is filled with the flavours of¬† pistachio and basil pesto, mortadella and broccocini. It’s a gourmet dish kids will love!

Zesty Tip: Pizza dough: 

  • FREEZE your dough If you will not use it by the best before date.
  • WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Dough is already rolled. 

2

Garnish & bake the dough: Garnish the pizza dough with the pistachio pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 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.

3

Prepare the toppings: Tare apart the bocconcini. Roughly chop the pistachios. Separate the basil leaves. 

4

Garnish & serve: Garnish the pizza with bocconcini, pistachio, basil and mortadella. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

mortadella

75 gr

150 gr

225 gr

pizza dough

500 gr

1000 gr

1500 gr

pisatachio pesto

1/3 cup

2/3 cup

1 cup

pistachio

20 gr

40 gr

60 gr

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.  

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

  • Top the pizza with garnishes

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

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Sugar shack style brunch

Enjoy a generous brunch this weekend or have breakfast for supper.

This delicious brunch is inspired by the mysterious springtime activity Canadians from Eastern provinces partake in every year. If you ever wondered what a Cabane à Sucre (sugar shack) is all about, you are about to have a taste!  Learn more about this holiday on the sugar shack blog. 

This traditional meal is built around maple syrup. The maple syrup in your kit comes from the family sugar shack of a good friend: Sutherland lake maple grove.  Take the opportunity to put on traditional Sugar Shack music and make it a festive meal.  Here is a link to our Spotify sugar shack playlist. Bon appétit!

You will need

Preparation

1

Prepare & bake the potatoes: Wash and rinse all produce. Prehead the oven to 420F. Dice the potatoes. Mix the potatoes with the spice mix. Season with salt & pepper and add a drizzle of vegetable oil. Spread on a baking sheet. Bake for 20-22 minutes or until the potatoes are fully cooked and are golden. 

2

Make the pancakes:  In a bowl, combine the eggs (12P , 2 4P, 36P) and (1/2 cup 2P , 1 1/4  cup 4P, 1 1/2 cup 6P) of milk. Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Vegan РMake the pancakes:  In a bowl, add plant based milk (1/2 + 2 tbsp cup 2P , 1 1/2  cup 4P, 1 2/3 cup 6P). Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Gluten Friendly РMake the pancakes In a bowl, combine the eggs (12P , 2 4P, 36P) and (3/4 cup 2P , 1 1/2  cup 4P, 2 1/4 cup 6P) of milk. Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Gluten Friendly & vegan РMake the pancakes In a bowl, add plant based milk (3/4 cup + 2 tbsp 2P , 1 3/4  cup 4P, 2 2/3 cup 6P) . Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

3

Heat the baked bean:  In an oiled pan, on medium heat, heat the baked beans. Add water, 1 tbsp at a time if needed.   

4

Assemble and serve: Garnish the pancakes with the maple syrup. Serve with the ham and the potatoes. Take the opportunity to put on traditional Sugar Shack music and make it a festive meal.  Here is a link to our Spotify sugar shack playlist. Bon appétit!

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

350 gr

700 gr

1050 gr

baked beans

270 gr

540 gr

810 gr

spice mix

1 tsp

2 tsp

3 tsp

pancake mix

113 gr

226 gr

339 gr

maple syrup

118 ml

236 ml

354 ml

Cooking with Kids

Cooking for kids?
Discover new flavour combinations by trying the maple syrup with all the foods in this dish: ham, potatoes and pancakes. 

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

  • Mixing the spice mix with the potatoes. (step 1)
  • Making the pancake batter (step 2)¬†

Recommended Beer Pairing

These beers are from the micro brewery Warehouse Brewing. You can find these beers at the brewery and at Sobeys liquor stores.

Accountant Ample Ale:

Rich amber in colour and high-ester, fruit aroma; this medium bodied beer has toasty, malt notes along with medium bitterness. This dry finish is accompanied by a light, and lingering bitterness. An excellent option for pairings with red meats, aged cheeses and maple syrup.

Factory Stout:

Jet black with medium roast coffee aroma along with hints of chocolate. Medium body coffee notes in the mouthfeel with a slight sweetness that has a dry finish. Easy to incorporate in dark sauces and marinades!

Sask Harvest Lager:

A premium pale German lager with a flavour reminiscent of lightly baked bread. Very approachable and refreshing with a slight tangy edge and low bitterness. A great go to beer for any occasion.

Ingredients

Plan: Plant based:

  • Baked beans (cannelinni bean, onions, molasses, brown sugar, mustard powder, salt)¬†
  • potatoes
  • spice mix (smoked paprika, garlic powder)
  • pancake mix (all purpose flour, sugar, baking powder, vanilla powder, salt)
  • maple syrup
  • love

Gluten friendly adaptations:

  • pancake mix (gluten free all purpose flour (Rice Flour, Potato Starch, Pea Fibre, Tapioca Starch, Xanthan Gum), sugar, baking powder, vanilla powder, salt)

Vegan adaptations:

  • pancake mix (all purpose flour, sugar, egg replacement (cornstarch, potato starch, guar gum, baking powder, sodium bicarbonate) baking powder, vanilla powder, salt)

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

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 sauce. Each burrito is filled with spiced veggie ground and black beans, lettuce, tomatos and rice. Use the rest of the burrito sauce as a dip!

Featured local producers

You will need

Preparation

1

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

2

Cook the veggie ground:  In an oiled pan, add the veggie ground. Season with salt. Break the veggie ground in small pieces. Cook for 8 minutes. Add the burrito spice and water (1/2 cup, 1 cup, 31 1/2 cup).

3

Add the black beans: Rinse the black beans in a strainer. Add the black bean to the veggie ground.

Cook for 3 to 5 minutes or until there is a bit of sauce left in the in the pan.

4

Prepare the garnish: Wash and rinse all produce. Cut the lime into 6 segments.  Dice the tomato.

5

Assemble: Garnish each tortilla with the rice, veggie ground,  black bean, vegetables and half the  burrito sauce. Press the juice of a lime wedge on the filling. Roll into a burrito. 

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

6

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

What's in my kit

2 portions

4 portions

6 portions

jasmine rice

100 gr

200 gr

300 gr

veggie ground

175 gr

350 gr

525 gr

burrito spice

10 gr

20 gr

30 gr

black beans

100 gr

200 gr

300 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 burrito spice as kids may find it spicy flavour. Making this recipe with kids? Ask the child to help with the following steps:
  • 1. Add the jasmine rice to the boiling water.
  • 2. Add the burrito spice and water.
  • 5. Fill their burrito

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • jasmine rice
  • black beans
  • burrito spice: paprika, chili powder, cumin, garlic powder
  • veggie ground: Water, textured soy protein, onions, natural flavours, canola oil, salt, caramel, guar gum, cane sugar, spices, yeast extract, malt extract, vitamin and mineral blend. Contains soy, mustard and barley.
  • tortilla: enriched wheat flour, water, vegetable oil (canola or soy), sugar, salt, hydrogenated cottonseed oil, corn starch, potassium sorbate, baking powder, sodium propionate, cellulose gum, maltodextrin carrageeenan, fumaric acid.
  • burrito sauce: greek yogurt, paprika, chili powder, cumin, chipotle lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), salt, pepper.
  • tomato
  • lettuce
  • lime
  • love

Gluten Friendly adaptation

  • corn tortilla: corn, water, cellulose gum, guar gum, calcium hydroxide.
  • veggie ground: tofu (water, soybeans (non-GMO), magnesium chloride, calcium sulphate), nutritional yeast,¬†all purpose liquid soy seasoning (vegetable protein from soybeans, water), paprika, maple syrup, garlic powder, salt.

Note: We cannot guarantee any dish is allergen free. 

Nutritional Value

Nutritional Information

Pistou linguini

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn‚Äôt stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with¬† lightly steamed snap peas, juicy chicken, fresh mint, parmesan and red chili flakes.¬† Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you‚Äôre onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F.

Place the chicken breast on a lined baking sheet. Drizzle with oil. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*Note: Ensure the chicken cooked to a minimal internal temperature of 145F.

2

Preparation: In a pot, bring water to a boil for the linguine. Rinse and dry all produces.

Slice the sugar snap peas in half. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the sugar snap peas. Stirring regularly cook for 3 minutes.

4

Cook the linguine: Add the linguine to the boiling water, stir and cook for 10 minutes. Once the pasta is cooked, reserve pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

Drain the linguine and add to the peas.

5

Combine: Add the pea pistou and half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Add the chicken and combine. Taste and add salt as desired.

6

Garnish & serve: Garnish each bowl with Parmesan, mint and red chili flakes. Serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

lemon pepper chicken

220 gr

440 gr

660 gr

mint

2 gr

4 gr

6 gr

sugar snap peas

160 gr

320 gr

480 gr

pea pistou

3/4 cup

1 1/2 cup

2 1/4 cup

linguine

180 gr

360 gr

540 gr

Parmesan

20 gr

40 gr

60 gr

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

MINT
Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent. 

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids? Introduce flavours slowly to children. When introducing a new flavour – like parmesan. you can encourage children to try it at different temperatures: cold from the fridge and warm on the pasta. It may take many exposures for a child to learn to like a new flavour or texture. Making this recipe with kids? Ask the child to contribute by helping with these steps:
  • 2: Separate the mint leaves.
  • 5: Add the chicken to the linguine and combine.
  • 6: Serve and garnish their dish.

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

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 crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • pea pistou: peas, water, grapeseed oil, lemon juice, salt, garlic powder, pepper.
  • sugar snap peas
  • parmesan
  • linguine: durum wheat semolina.
  • red chili flakes
  • lemon pepper chicken: chicken, lemon peel, pepper, garlic powder.

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Caramelized tofu & ramen

Soy ginger pan roasted chicken with mushroom, carrots, ginger and soy ramens garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

Featured Local Products

You will need:

Preparation

1

Setup & roast the tofu: Bring water to a boil in a pot for the ramen.

Cut the ginger soy tofu in cubes. Season with salt. In an oiled pan, Roast the ginger soy tofu on medium heat 5 minutes. Set the tofu aside.

2

Cook the vegetables: Wash and clean all produce. 
Thinly slice the mushrooms and the carrots.
Add the mushrooms and carrots to the pan. Cook on medium heat for 7-10 minutes. Add the ginger soy tofu. Combine and set aside.

3

Cook the ramen: Add the ramen to the boiling water. Cook 3 1/2 to 4 minutes.  Strain the ramen noodle in a colander and place them back in the pot.

Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine: Add the ginger soy sauce to the ramen. Combine. 

5

Assemble: Separate the mint leaves.

Serve the ramen, vegetables and tofu. Garnish with mint leaves and panko.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ginger soy tofu

175 gr

350 gr

525 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushroom

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

1/4 cup

1/3 cup

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
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 ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help with these steps:

  • 4: Combine the sauce with the ramen
  • 5: separate the mint leaves. Serve their dish.
  • Assemble

Ingredients

  • ginger soy tofu: extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), soy sauce, ginger powder, garlic powder, brown sugar.
  • ramen: wheat flour, water, alcohol, salt, sorbitol syrup, propylene glycol, sodium carbonate. may contain eggs.
  • carrots
  • mushroom
  • ginger soy sauce: soy sauce, dark soy sauce, water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: wheat flour, sugar, yeast, salt.¬†
  • mint¬†

Gluten-Free adaptations: 

  • ginger soy tofu:¬† extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), liquid amino (vegetable protein from soybeans, water), brown sugar, ginger powder, garlic powder.
  • ginger soy sauce:¬† liquid amino (vegetable protein from soybeans, water), water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: whole grain brown rice, sugar, salt, bht.
  • ramen: organic brown rice flour, organic millet.

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