Category: beef

Mexi burger

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Mexi burgers are a delicious and easy meal that the whole family will love! These beef patties have the perfect balance of crispiness and juiciness. These mexi burgers are topped with guacamole crema, tomato slices, cilantro and crispy jalapenos. The burgers are served on ciabatta buns with a side of oven fries.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 2
  • recipe ID: CF39
  • cuisine region: Tex-Mex

Featured Saskatchewan products

prairie meats logo
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Local&Fresh
PioneerGardens

You will need

  • knife
  • pan
  • cutting board
  • non-stick sheet or parchment paper
  • baking sheet
  • oil
  • salt & pepper

Preparation

1

Make & bake 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 about 20 minutes. Keep the oven on to heat the buns.

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

2

Cut & cook the onion:  While the fries are baking, finely cut the onion. In an oiled pan, cook the onions on medium heat for about 5 minutes, until the onion is tender. Set the onions aside.

3

Cook the patties: Rinse and dry the pan. In the oiled pan cook the beef and pork patties 6-7 minutes per side, or until fully cooked*.

BBQ: Cook the beef and pork patties 5 minutes per side, or until fully cooked*.

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

5

Prepare the toppings & warm up the buns: Slice the tomato. Separate the cilantro leaves.

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

BBQ: Heat the ciabatta buns on the BBQ about 1 minute or until toasted.

6

Assemble & serve: Place a patty on each ciabatta bun. Garnish with guacamole crema, tomato slices, cilantro, onions and fried jalapeno. Top each burger with the top bun. Serve with a side of baked fries. 

Bon appétit!

What's in my kit

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

2

4

6

onion

1 small

1 medium

1 large

ciabatta bun

2

4

6

cilantro

3gr

6gr

9 gr

tomato

1

2

3

guacamole crema

1/3 cup

2/3 cup

1 cup

fried jalapeno

1 tbsp

2 tbsp

3 tbsp

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

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

Dr. Herrington's Health Fact

Regina Naturopathic

AVOCADO
One half of an avocado contains nearly 500mg of potassium. More than a medium size banana!

Cooking with Kids

Cooking for kids?
Go easy on the cilantro and fried jalapenos for kids  as they may not like their flavour.

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

  • Make the patties
  • Assemble & Serve

Ingredients

  • potatoes
  • beef & pork patties: Prairie meats old fashioned patties
  • onion
  • ciabatta bun (Water, Brown Rice Flour, Tapioca Starch, Whole Grain Sorghum Flour, Tapioca Syrup, Xanthan Gum, Millet Seeds, Contains 2% or Less of Each of the Following: Dried Whole Eggs, Millet Flour, Amaranth Seeds, Teff Seeds, Red Quinoa Seeds, High Oleic Safflower Oil, Molasses, Salt, Vinegar, Yeast, Enzymes)
  • guacamole crema: guacamole (hass avocados, tomatoes, red onions, onions, cilantro, lime juice, jalapenos, sea salt, garlic), sour cream, greek yogurt
  • cilantro
  • tomato
  • fried jalapeno: jalapeno peppers, enriched wheat flour, sunflower and/or safflower and/or canola oil, sea salt.
  • love

Gluten friendly adaptation

  • crunchy peas to replace the fried jalapeno: organic green peas, mango habanero seasoning (orgnaic cane sugar, sea salt, organic mango powder, organic habanero, natural mango flavour, orgnic cayenne pepper, citric acid), organic topioca starch, organic pea starrch, water, organic cane sugar, organic sunflower oil
  • ciabatta bun: 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.

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hawaiian beef Kabobs

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Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF26
  • cuisine region: Caribbean

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour: Red
Alcohol: 13%
Price (SLGA): $12.78

Untitled

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

241919_product_front_0[1]

Featured Local Products

Local-and-Fresh-logo2
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prairie meats logo

Tags

nuts
family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Cool fact

Dr. Craig Herrington ND

BELL PEPPERS 
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Cooking for kids?
Avoid the vegetable the kid may not like. Introduce a small piece of new vegetables to children. 

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

  • Assemble the kabobs

Tools

  • medium bowl
  • metal or wooden skewers (2 per servings)
  • knife
  • cutting board
  • BBQ
  • BBQ vegetable tray
  • sauce brush

Ingredients

Included

2 portions

4 portions

Beef steak

150 gr

300 gr

Hawaiian pineapple marinade

1/4 cup

1/2 cup

brown rice

1/2 cup

1 cup

zucchini

1 small

1 medium

mushrooms

50 gr

100 gr

bell pepper

1

2

red onion

1

1

Hawaiian pineapple marinade

2 tbsp

1/4 cup

pineapple pieces

2 cups

4 cups

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp

1/4 tsp

water

1 cup

2 cups

Preparation

1

Marinate the beef and cook the rice: Cut the beef steak in 4 cm cubes. In a medium bowl, place the hawaiian pineapple marinade (1/4 cup, 1/2 cup) and the beef cubes. Let sit for at least 10 minutes. Keep the hawaiian pineapple marinade after the beef cubes are done marinating to brush on the kabobs and the pineapples.

In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (2 tbsp, 1/4 cup) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves in 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the marinated beef cubes. Lightly brush the vegetables and the pineapple pieces with oil (1/2 tsp, 1 tsp).

Note: If you want, you can add your pineapple to the skewers. If so you may need 3 skewers per serving. This option is recommended if you are cooking the kabobs on the BBQ and do not have a vegetable tray.

Note: If you don’t have a BBQ, you can bake the kabobs in a 400F oven for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes to side. Brush the kabobs with the hawaiian pineapple marinade that was used to marinade the beef. Brush the kabobs 3-4 times while they are cooking.  

5

Cook the pineapples: Right after you place the kabobs on the BBQ, place the pineapple pieces in a vegetable tray for the BBQ and place it on the BBQ. Cook the pineapple about 4-5 minutes per side. Brush the pineapple with the hawaiian pineapple marinade 3-4 times while they are cooking. 

6

Serve: On individual plates, serve the kabobs with the spiced rice and the roasted pineapple. 

Bon Appétit!​

Nutritional Information

meatball sub

Posted on by

What’s better than a marinera meatball sub?  This sub is packed with juicy beef and pork meatballs. These tender meatballs are coated with the ZestyKit signature marinera sauce and dressed with a creamy chipotle sauce. Serve this sub with a side salad topped with creamy chipotle.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF61
  • cuisine region: Fusion Italy

Featured Saskatchewan Farmers & Producers

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Pueblo chili
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Local&Fresh

You will need

  • knife
  • cutting board
  • baking sheet
  • non-stick lining sheet

Preparation

1

Cook the meatballs:Preheat the oven to 425F.

Place the meatballs on a lined baking sheet. Cook for 20 minutes.

Note: ensure the meatballs are cooked to a minimal internal temperature of  160F.

2

Prepare the salad: While the meatballs are cooking, cut the tomato. Assemble the salad and garnish with half of the chipotle mayo.

3

Heat the sub buns:  Heat the sub buns in the oven for 2-4 minutes. 

4

Combine the tomato sauce & meatballs: Heat the marinera sauce in a covered bowl in the microwave.

In a medium bowl, place the meatballs and the marinera sauce. Combine. 

Assemble & serve: Assemble the subs. Drizzle the rest of the chipotle mayo on the meatballs and serve with the side salad.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

meatballs

220 gr

440 gr

660 gr

chipotle mayo

1/4 cup

1/2 cup

3/4 cup

marinera sauce

1/2 cup

1 cup

1 1/2 cup

buns

2

4

6

romaine

120 gr

240 gr

360 gr

tomato

2

4

6

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

Health fact

Dr. Craig Herrington, Nathuropath

Regina Naturopathic

Vegetables
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).

Cooking with kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Get 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 by completing step 1, 3 & 4:

  • Place the meatballs on the lined baking sheet.
  • Place the buns on the lined baking sheet.
  • Combine the tomato sauce & meatballs

Recommended Wine Pairing

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

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

eggs
local
gluten
family

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • marinera sauce (crushed tomato, tomato paste, sugar, basil, oregano, parsley, garlic powder, salt, rosemary, thyme)
  • sub buns (enriched wheat flour, water, yeast, sugar/glucose-frutose, wheat gluten, salt, soybeans and/or canola oil, soy lecithin, cultured wheat starch)
  •  meatballs – beef and pork meatballs by Prairie Meats (old fashioned).
  • chipotle mayo (mayo (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), Chipotle Lime hot sauce (white vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), vinegar, paprika, salt)
  • romaine
  • tomato
  • love

Gluten friendly adaptation

  • Gluten free sub buns: water, corn starch, liquid egg-white, tapioca starch, brown rice flour, soybean and/or canola oil, sugar, yeast, chicory root inulin, psyllium husk, xanthan gum, cultured corn syrup solids, modified cellulose, powdered cellulose, salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.

Weight Watchers Points

Nutritional Information

Beef taco

Posted on by

To celebrate the warm days, try our signature beef tacos. These tacos are fresh, filling and flavourful! They are made with traditional corn tortilla, are filled with nutritious beef, tomatoes, cilantro, greek yogurt and lime. They are ready in 20 minutes and are the perfect dish for a busy day.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: BCF16
  • cuisine region: Tex-Mex

Featured Local Products

Local-and-Fresh-logo2
prairie meats logo
splendor garden

You will need

  • knife
  • 2 pans
  • cutting board
  • tongues
  • clean kitchen towel
  • spoon
  • water
  • oil
  • salt

Preparation

1

Cut the onions:  Cut the onion in small dices. 

2

Start the filling:  In an oiled pan on medium heat cook the onion for 5 minutes. Add the ground beef and season with salt. Break the ground beef in small pieces and cook stiring regularly for 8 minutes.

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

3

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

4

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

Cut the lime in wedges and roughly chop the cilantro.

5

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

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

6

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

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

ground beef

220 gr

440 gr

660 gr

tomato

1

2

3

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

corn tortilla

8

16

24

taco spice

10 gr

20 gr

30 gr

sour cream

60 gr

120 gr

180 gr

salsa

60 gr

120 gr

180 gr

Recommended Wine Pairing

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

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

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

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

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

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

  • Assemble
  • Garnish & Serve

Tags

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Black garlic beef burger

Posted on by

These burgers are a delicious and easy meal that the whole family will love!  The savoury toppings make them perfect for cold days. Each burger is topped with a black garlic sauce, arugula and goat cheese. The burgers are served on ciabatta buns with a side of oven fries.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 2
  • recipe ID: CF44
  • cuisine region: Fusion

Featured Saskatchewan Products

prairie meats logo
image001-(2)
Local&Fresh
PioneerGardens
LajordColony

You will need

  • knife
  • pan
  • cutting board
  • non-stick sheet or parchment paper
  • baking sheet
  • oil
  • salt
  • pepper

Preparation

1

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

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

2

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

Place the fries in an even layer. Bake for 25 minutes.

3

Cook the patties (BBQ or pan):

BBQ: Grill the pork & beef patties on the BBQ about 5 minutes per side or until fully cooked.

Pan: Place a lightly oiled pan on medium heat. Place the pork & beef patties in the pan and bake on medium heat about 6-7 minutes per side.

Note: Ensure the beef patties are cooked to a minimal internal temperature of 160F.    

3

Warm up the buns:
BBQ: Heat the ciabatta buns on the warm BBQ with the heat off for 1-2 minutes.

Oven: Heat the ciabatta buns in the oven at 450F for 1-2 minutes.

4

Assemble and serve: . Place a patty on each bottom bun. Garnish each burger with  the truffle & black garlic sauce, mixed greens and goat cheese. Top each burger with the top bun. Serve with baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

400 gr

800 gr

1200 gr

beef & pork patties

2

4

6

ciabatta bun

2

4

6

mixed greens

15 gr

30 gr

45 gr

truffle black garlic sauce

1/4 cup

1/2 cup

2/3 cup

goat cheese

20 gr

40 gr

60 gr

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 goat cheese for kids  as they may not like its flavour.

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

  • Make the patties
  • Assemble & Serve

Recommended Wine Pairing

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

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

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Beef polenta bake

Posted on by

Mushrooms, eggplant, thyme, and beef are a match made in heaven. Folded into a tomato sauce spiced with the comforting fall flavours of paprika, cumin, oregano, cinnamon, and smoke. This ragu is served over creamy polenta, it doesn’t get much better than this!

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF34
  • cuisine region: Fusion Italian

Featured Saskatchewan farmers & producers

prairie meats logo
Local&Fresh
LajordColony
image001-(2)
Oliv
GravelbourgMustard

You will need

  • knife
  • whisk
  • medium pot
  • pan
  • cutting board
  • water
  • milk
  • oil
  • salt & pepper

Preparation

1

Setup & prepare the vegetables: Wash and clean all produce.

Thinly slice the mushrooms. Cut the eggplant and the onion in small dice.

Separate the thyme leaves from the stem.

2

Cook the beef & vegetables: In an oiled pan on medium heat, add the onion, ground beef, eggplant and mushrooms. Season with salt & pepper. Cook for 15 minutes.

3

Start the polenta: In a pot, combine 1 1/2 cup(2p), 3 cup(4p), 4 1/2 cup(6p) cup of water, the 1/2 cup(2p), 1 cup(4p), 2 1/4 cup(6p) cup of milk and salt to taste. Bring almost to a boil on medium heat.

4

Finish the ragu:  Add the polenta spice blend to the vegetables and beef. Cook for 1 minute. Add the signature tomato sauce, and 1/3 cup (2p), 2/3 cup (4p), 1 cup(6p) of water.

Taste and adjust the seasoning. Let simmer uncovered on low heat until the polenta is ready (step 5).

5

Finish the polenta: Once the water and milk is almost boiling, slowly add in the cornmeal whisking constantly.

Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, 3 minutes.

6

Garnish & serve: In individual bowls, place the polenta. Top with the ragu and garnish with thyme. 

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

eggplant

75 gr

150 gr

225 gr

mushrooms

100 gr

200 gr

300 gr

onion

1

2

3

thyme

2 gr

4 gr

6 gr

ground beef

220 gr

240 gr

660 gr

polenta bake spice blend

1 1/2 tsp

3 tsp

4 1/2 tsp

signature tomato sauce

3/4 cup

1 1/2 cup

2 1/4 cup

cornmeal

1/2 cup

1 cup

1 1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

EGGPLANT
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

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

  • complete the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour: Red
Alcohol: 12.5%
Price (SLGA): $10.58

pt-cabsauv1

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $11.26

328518_product_front1

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Beef sirloin orange & french lentils

Posted on by

This delicious beef sirloin, orange and lentils dish is not only a nutritional power house but are also filled with iconic Saskatchewan flavours. This dish is topped with a Saskatoon berries and cherry balsamic. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets as well as perfectly grilled mustard maple beef ribeye. Pour yourself a glass of wine and enjoy this delicious evening. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: CF50
  • cuisine region: Fusion Mediterranean

Featured Saskatchewan Products

prairie meats logo
Local&Fresh
image001-(2)
LajordColony
Oliv
GravelbourgMustard

You Will Need

  • knife
  • parchment paper or non-stick sheet
  • baking sheet
  • medium pot
  • cutting board
  • colander / strainer
  • BBQ
  • water
  • oil
  • salt
  • pepper

Preparation

1

Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils, bay leaf, water depending on the size of your pot ( 2 cups, 4 cups, 6 cups), The water should cover the lentils by at least 3-4 inches.

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

No lentil modification – Cook the rice blend: Add the rice blend, water (1 3/4 cup, 3 1/2 cups, 5 1/4 cups)  and salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp) in a medium pot. Bring to a boil over medium-high heat. Cover and simmer for 30-40 minutes then fluff with a fork.

2

Prepare the vegetables:  While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices. 

3

Cook the vegetables: Heat up the bbq to 400F* for the steak. Place the beets and eggplant dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden. *Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

4

Cook the beef ribeye:  When the bbq is hot, cook the mustard maple beef sirloin until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

5

Prepare the orange:  Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

6

Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. Cut the mustard maple beef ribeye in 1 cm slices. In individual bowls, place  kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds, mustard maple beef ribeye and orange slices. Serve.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

French lentils & bay leaf

1/2 cup

1 cup

1 1/2 cup

Beet

150 gr

300 gr

450 gr

Eggplant

150 gr

300 gr

450 gr

Mustard maple beef

200 gr

400 gr

600 gr

Saskatoon berry & cherry dressing

1/4 cup

1/2 cup

3/4 cup

Kale & Spinach

40 gr

80 gr

120 gr

Orange

1

2

3

Pumpkin seeds

2 tbsp

1/4 cup

1/3 cup

water

2 cups

4 cups

6 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. 

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

  • Cook the lentils
  • Dressing  the lentils , plate, garnish & serve

Recommended Wine Pairing

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

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

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Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

stuffed bell pepper

Posted on by

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

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

Recommended Wine Pairing

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

clone_wine_61359_web

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

359158_product_front[1]

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Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking with Kids

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

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

  • Finish the quinoa

Tools

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

Ingredients

Included

2 portions

4 portions

bell peppers

2

4

Italian spice chicken breast

200 gr

400 gr

Quinoa

2/3 cup

1 1/3 cup

mushrooms

75 gr

150 gr

onion

75 gr

150 gr

tomato sauce

1/3 cup

2/3 cup

spinach

20 gr

40 gr

pesto

1 tbsp

2 tbsp

panko

2 tbsp

1/4 cup

water*

1 cup

2 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend2

Preparation

1

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

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

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

2

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

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

3

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

4

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

5

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

6

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

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

Bon Appétit!

Nutritional Information

beef chili

Posted on by

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

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

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Tools

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

Preparation

1

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

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

2

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

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

3

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

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

4

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

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

5

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

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

6

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

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

ground beef

150 gr

300 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1/2 cup

1 cup

green onion

1

2

ciabatta bun

2

2

4

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

Recommended Wine Pairing

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

Untitled

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

white

Tags

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Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Adobo beef sirloin roasted bell pepper quesadilla

Posted on by

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

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF41
  • cuisine region: Tex Mex

Recommended Wine Pairing

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

bodegas-salentein-portillo-pinot-noir-mendoza-argentina-10546651

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

455022[1]

Featured Saskatchewan Produts

Local&Fresh
PineViewFarms
image001-(2)

Tags

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gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

BELL PEPPER
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Cooking with Kids

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

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

  • Prepare the quesabilla
  • Garnish & Serve

Tools

  • knife
  • cutting board
  • non-stick sheet or parchment paper
  • baking sheet
  • medium bowl
  • BBQ

Ingredients

Included

2 portions

4 portions

adobo rubbed beef sirloin

200 gr

400 gr

mushroom

150 gr

300 gr

onion

1 small

1 medium

bell pepper

1 small

1 medium

adobo spice blend

3/4 tsp

1 1/2 tsp

tortilla

4

8

lime

1

1

avocado crema

3 tbsp

1/3 tbsp

salsa

1/3 cup

2/3 cup

sour cream

3 tbsp

1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend2

Preparation

1

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

*Note: If you don’t have a BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

2

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

When the bbq is hot, cook the adobo spiced beef sirloin until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.  Slice the adobo beef sirloin in 1 cm slices. 

Note: Ensure the Beef sirloin reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

3

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

4

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

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

5

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

 

6

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

 

Nutritional Information