Margherita pizza

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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

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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

Preparation

1

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

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.

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

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

All dressed hot dog

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Celebrate BBQ season with classic veggie all dressed dogs. Garnish them with the all dressed classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries.

You will need

Preparation

1

Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F
Optional: Cook the sausage on the BBQ.
Preheat the BBQ 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.

3

Cook the veggie dog (BBQ oe boiled):
BBQ: Cook the veggie dogs for 5 minutes, turning them halfway.

Boiled: Bring water to a boil in a pot. When the water is boiling, add the veggie dogs. Cook for 5 minutes.

4

Prepare the onions: Peel the onion and cut in small* dices to garnish the hot dog.

*Note: The small dices help ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.

5

Toast the buns (BBQ or oven): . Heat the buns just before serving.

BBQ: Place the buns open side down on the BBQ for 1 minute. Ensure the buns are not directly exposed to the heat.

Oven: Place the buns open side down on the oven grill for 1 minute.

6

Assemble & serve: Garnish each hot dog with sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

veggie dogs

bun

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

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

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

Garnish their hot dog

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

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

All dressed hot dog

Posted on by

Celebrate BBQ season with classic beef & pork hot dogs. Garnish them with the all dressed classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries. These beef and pork wieners are from Quill Creek Farms in Quill Lake, Sk.

Featured Saskatchewan Producer

Quill Creek Farms offers free range bison, beef and pork. Their Berkshire Pigs and Grass Fed Bison are Hormone Free. They receive no vaccines, no medications, no antibiotics, no chemical wormers, or any other chemicals. Their Pigs and Bison are free range and natural. locally owned and raised on our farm north of Quill Lake, Sk.

The farms are owned and operated by Doug and Anna Griller and Blair and Jodi Griller. The Griller Family has been in the livestock business since Doug’s grandfather immigrated to Canada in the early 1900’s.

You will need

Preparation

1

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.

3

Cook the wieners (BBQ oe boiled):
BBQ: Cook the beef and pork wieners for 5 minutes, turning them halfway.

Boiled: Bring water to a boil in a pot. When the water is boiling, add the beef and pork wieners. Cook for 5 minutes.

4

Prepare the onions: Peel the onion and cut in small* dices to garnish the hot dog.

*Note: The small dices help ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.

5

Toast the buns (BBQ or oven): . Heat the buns just before serving.

BBQ: Place the buns open side down on the BBQ for 1 minute. Ensure the buns are not directly exposed to the heat.

Oven: Place the buns open side down on the oven grill for 1 minute.

5

Assemble & serve: Garnish each hot dog with sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

beef and pork wieners

bun

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

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

Garnish their hot dog

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Bannock bison burger

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Bannock bison burger is one of our all time favourite burger! The richness of the bannock is complemented by the umami of the bison, caramelized onions and Saskatoon berry and maple BBQ sauce. The crunchy pickled carrots balance the richness.

Serve the bannock with a side salad of spinach, caramelized onions and pickled carrots.

Featured Saskatchewan Producers

You will need

Preparation

1

Setup & caramelize the onion:
Wash and rinse all produce. If using a BBQ – preheat to medium high.

Slice the onion. In an oiled pan on medium-low heat, add the onion and cook 17 minutes, stirring regularly. Add half the Saskatoon berry maple BBQ sauce. Combine. Cook for 3 minutes.

2

Pickle the carrots:Using a vegetable shredder, make carrot ribbons. Place the carrots marinade mix in a bowl. Add water 2 tbsp (2p), 1/4 cup (4p), 1/3 cup (6p). Combine. Set aside 15 minutes.

3

Form & cook the patties: Add the ground bison & beef to a bowl. Season with salt & pepper. Form patties.
BBQ: Cook the patties 5 minutes per side, or until fully cooked*.
Pan: In the oiled pan on medium heat, cook the patties 6-7 minutes per side, or until fully cooked*.

*Ensure the patties are cooked to a minimal internal temperature of 160F.

4

Garnish the patties: Garnish the patties with half the Saskatoon berry maple BBQ sauce. Garnish each patty with cheddar. Let the cheese melt for 1 minute.

5

Heat the bannock: Slice the bannock. Heat each bannock in the microwave 15 seconds.
BBQ: Place each halves on the BBQ and heat 1 minute.
Pan: Place each halves on a hot pan for 1 minute.

6

Make salad & garnish burgers: In a bowl, add the spinach, 1/3 of the caramelized onions and 1/3 of the pickled carrots. Add a few spoonful of the marinade to dress the salad.

Garnish each burger with caramelized onions and pickled carrots. Serve

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

bannock

ground bison & beef

240 gr

480 gr

720 gr

onion

1 large

2 large

3 large

cheddar

2 slices

4 slices

6 slices

Saskatoon berry and maple BBQ sauce

45 ml

90 ml

135 ml

Carrot marinade mix

1/4 cup

1/2 cup

3/4 cup

Carrots

120 gr

240 gr

360 gr

Spinach

70 gr

140 gr

210 gr

Recommended Beer Pairing

DISTRICT GERMAN PILSNER LAGER
This German style Pilsner pours a brilliant gold with moderate carbonation. Noble hops balance perfectly with prairie 2-row malt for a uniquely refreshing approach to this style. Late addition hopping with Czech Saaz lend this beer its classically delicate aroma.
Region: Saskatchewan
Alcohol: 5%
Producer: District Brewing Company

Bannock burger

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Bannock burger is one of our all time favourite burger! The richness of the bannock is complemented by the umami of the caramelized onions, black bean patty as well as the Saskatoon berry and maple BBQ sauce. The crunchy pickled carrots balance the richness.

Serve the bannock with a side salad of spinach, caramelized onions and pickled carrots.

Featured Saskatchewan Producers

You will need

Preparation

1

Caramelize the onion:
Wash and rinse all produce.
Slice the onion. Reserve 1/4 of the onions for the patty. In an oiled pan on medium-low heat, add the onion and cook 17 minutes, stirring regularly. Add half the Saskatoon berry maple BBQ sauce. Combine. Cook for 3 minutes.

2

3

Make the patties: Peel the beet and shred with a vegetable shredder. Finely dice the reserved onion. Using a strainer, rinse the black beans.

In an oiled pan, add the diced onion and shredded beets. Cook on medium heat for 5 minutes. Set aside.

In a medium bowl, add the drained black beans. Mash them with a fork. Add the cooked vegetables, chickpea flour. Season with salt & pepper. Combine.

4

Cook & garnish the patties: Form patties. Cook the patties 6-7 minutes per side in an oiled pan on medium heat.

Garnish the patties with half the Saskatoon berry maple BBQ sauce. Garnish each patty with cheddar. Let the cheese melt for 1 minute.

5

Heat the bannock: Slice the bannock. Heat each bannock in the microwave 15 seconds. Place each halves of bannock on a hot pan for 1 minute.

6

Make salad & garnish burgers: In a bowl, add the spinach, 1/3 of the caramelized onions and 1/3 of the pickled carrots. Add a few spoonful of the marinade to dress the salad.

Garnish each burger with caramelized onions and pickled carrots. Serve

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

bannock

black beans

150 gr

300 gr

450 gr

chickpea flour

3 tbsp

6 tbsp

9 tbsp

beet

75 gr

150 gr

225 gr

onion

1 large

2 large

3 large

cheddar

2 slices

4 slices

6 slices

Saskatoon berry and maple BBQ sauce

45 ml

90 ml

135 ml

Carrot marinade mix

1/4 cup

1/2 cup

3/4 cup

Carrots

120 gr

240 gr

360 gr

Spinach

70 gr

140 gr

210 gr

Recommended Beer Pairing

Mushroom rueben sandwish

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You will fall in love with this plant based twist of the Montreal smoked meat sandwiches: Roasted mushroom with melted swiss, saurkraut and mushroom rueben sauce. The mushroom rueben sauce is made with: mayonaise, tomato paste, soy sauce, worcestershire sauce and horseradish. There are many layers of umami in this sandwish. They are served with dill pickles and house baked fries.

You will need

Preparation

1

Setup & make the fries:
Wash and rinse all produce. Preheat the oven to 430F. Bring a pot of water to a boil.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 15 minutes.

2

Slice the mushrooms: Slice the mushrooms thinly.

3

Cook the mushrooms and finish the fries: Add the sliced mushrooms to the baking sheet. Drizzle with oil, season with salt & pepper.

Lower the oven to 400F. Bake the fries and the mushrooms an additional 10 to 15 minutes.

4

Melt the cheese: Divide the mushrooms in the amount of sandwishes. Place a slice of swiss cheese on the mushrooms for each sandwish. Place in the oven 1 minute.

5

Assemble the sandwishes: Spead the mushroom rueben sauce on each slice of rye bread. For each sandwish, top one slice with sauerkraut and the other with mushrooms and swiss cheese. Close the sandwishes and slice them in half.

6

Serve: Serve the mushroom rueben sandwish with fries and pickles.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

mushrooms

200 gr

400 gr

600 gr

swiss cheese

60 gr

120 gr

180 gr

Mushroom rueben sauce

1/3 cup

2/3 cup

1 cup

Sauerkraut

1/2 cup

1 cup

1 1/2 cup

Rye bread

4 slices

8 slices

12 slices

dill pickles

100 gr

200 gr

300 gr

Recommended Wine Pairing

Smoked meat sandwish

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You will fall in love with Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. These classic sandwishes are made with Schwartz’s world famous original smoked meat. They are served with dill pickles and house baked fries.

You will need

Preparation

1

Setup & make the fries:
Wash and rinse all produce. Preheat the oven to 430F. Bring a pot of water to a boil.

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

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden.

3

Heat the Montreal smoked meat: Submerge the pouch of Montreal smoked meat in the boiling water and cook 7 to 10 minutes. Remove the pouch from the water. Cut package open and discard liquid.

4

Mustard the bread: Spread the mustard on each slice of rye bread.

5

Fill the sandwishes: Divide the Montreal smoked meat between the sandwishes. Close the sandwishes and slice them in half.

6

Serve: Serve the smoked meat sandwish with fries and pickles.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

Montreal smoked meat

200 gr

400 gr

600 gr

Mustard

5 gr

10 gr

15 gr

Rye bread

4 slices

8 slices

12 slices

dill pickles

100 gr

200 gr

300 gr

Recommended Wine Pairing

Big “zesty” mac

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This Big “Zesty” Mac recipe tastes just like your favourite McDonald’s burger with a local twist. This classic features juicy hamburger patties, sesame seed buns, pickles, onions and lots of secret sauce. The burgers are served with a side of oven baked fries.

Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries:
Wash and rinse all produce. Preheat the oven to 430F.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden. Keep the oven on to heat the buns.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Make the patties mixture: Using a fork (or a food processor), crumble the tofu. Add the tofu patty dry mix to the tofu and water (1 to 2 tbsp ^2P , 2 to 4 tbsp ^4P, 1/4 cup to 1/3 cup ^6P).

3

Form & cook the patties: With lightly oiled hands, form 1 patty per portion. Place the patties on a lined baking sheet. Cook at 430F 10 minutes. Flip the patties and cook an additional 10 minutes.

4

Prepare the toppings: Slice the onion and the pickles.

5

Melt the cheese & toast the buns: Place the cheddar cheese on the patty and the sesame buns on the baking sheet. Place in the oven for 1-2 minute.

6

Assemble & serve: Place 1/2 tbsp big mac zesty sauce on each half bun. Top with a patty, lettuce, pickles and onion slices. Top each burger with the top bun. Serve with a side of baked fries and the rest of the big mac zesty sauce.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

tofu

150 gr

300 gr

450 gr

tofu patty dry mix

40 gr

80 gr

120 gr

cheddar slices

pickle

20 gr

40 gr

60 gr

onion

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

Recommended Wine Pairing

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger.

Making this recipe with kids?
Ask the child to help by completing step 1, 3 & 6:

Drizzle the potatoes with oil and season with salt & pepper
form the patties
Assemble & Serve

Ingredients

Ingredients

onion
potatoes
lettuce
cheddar slice: Partly Skimmed Milk, Modified Milk Ingredients, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme, Annatto.
tofu patty dry mix: flour, bread crumbs, nutritional yeast, spices, salt.
tofu: Water, Soybeans (non-gmo), Magnesium Chloride, Calcium Sulphate. Contains: Soy.
pickles: Cucumbers, Water, White Vinegar, Salt, Calcium Chloride,sodium Benzoate, Natural Flavour, Oleoresin Turmeric, Tartrazine.
Sesesame bun: Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil (canola or soybean), Sesame Seeds, Wheat gluten, Salt, Vinegar, Calcium propionate, Sorbic acid, Soybean lecithin.
big “zesty” mac sauce: Mayonaise (Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves), french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Gluten friendly adaptation

tofu patty dry mix: gluten free flour (Rice flour, Potato starch, Pea hull fibre, Tapioca starch, Xanthan gum), nutritional yeast, spices, salt
buns: Water, corn starch, liquid egg-white, tapioca starch, brownrice flour, soybean and/or canola oil, sugar, yeast, chicory rootinulin, psyllium husk, xanthangum, modified cellulose, cultured corn syrup solids, powdered cellulose,salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.may contain other soy.

Vegan adaptation

big “zesty” mac sauce: Veganaise (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soymilk Powder (Soybeans), Sea Salt, Lemon Juice Concentrate, Mustard Flour), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves). french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour)), brown sugar, salt.

Note: We cannot guarantee any dish is allergen free.

Big “zesty” mac

Posted on by

Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries:
Wash and rinse all produce.Preheat the oven to 430F.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Cook the patties (BBQ or pan):
BBQ: Grill the beef and pork patties for 5 minutes per side or until fully cooked.
Pan: Place the beef and pork patties in a lightly oiled pan on medium heat for 6-7 minutes per side.

*Ensure the patties are cooked to a minimal internal temperature of 160F.

3

Prepare the toppings: Slice the onion and the pickles.

4

Melt the cheese & toast the buns: Place the cheddar cheese on the patty. Let melt.
Place the sesame buns on a baking sheet. Heat in the oven for 1-2 minutes.

BBQ note: Turn off the heat, toast the sesame buns for 1-2 minutes.

5

Bon appétit!

What's in my kit

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

cheddar slices

pickle

20 gr

40 gr

60 gr

onion

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Ingredients

onion
potatoes
lettuce
cheddar slice: Partly Skimmed Milk, Modified Milk Ingredients, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme, Annatto.
Beef and pork patties: Prairie Meats beef and pork hamburger patty.
pickles: Cucumbers, Water, White Vinegar, Salt, Calcium Chloride,sodium Benzoate, Natural Flavour, Oleoresin Turmeric, Tartrazine.
Sesesame bun: Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil (canola or soybean), Sesame Seeds, Wheat gluten, Salt, Vinegar, Calcium propionate, Sorbic acid, Soybean lecithin.
big “zesty” mac sauce: Mayonaise (Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves), french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Gluten friendly adaptation

buns: Water, corn starch, liquid egg-white, tapioca starch, brownrice flour, soybean and/or canola oil, sugar, yeast, chicory rootinulin, psyllium husk, xanthangum, modified cellulose, cultured corn syrup solids, powdered cellulose,salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.may contain other soy.

Vegan adaptation

big “zesty” mac sauce: Veganaise (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soymilk Powder (Soybeans), Sea Salt, Lemon Juice Concentrate, Mustard Flour), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves). french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Note: We cannot guarantee any dish is allergen free.

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger.

Making this recipe with kids?
Ask the child to help by completing step 1 & 5:

Drizzle the potatoes with oil and season with salt & pepper.
Assemble & Serve