Category: Canadian

Smoked bean chili

Posted on by

It’s chili season! In this version, we are making this dish extra comforting with  mixed beans and our signature chili spice blend: smoked paprika, cumin and oregano. This mouth watering chili is topped with cheddar and  green onions. This chili is mild enough for you kids to love it and flavourful enough to satisfy the adults. To add crunch, this chili comes with a side of baked corn chips. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB76
  • cuisine region: Tex Mex

Featured Saskatchewan Products

splendor garden
Farmer Direct Organic
Local&Fresh

You Will Need

  • knife
  • large pot
  • cutting board
  • baking sheet
  • shredder
  • water
  • oil
  • salt

Preparation

1

Set up & cut the vegetables:  Preheat the oven to 350F. Wash and dry the vegetables. Cut the onion and bell pepper in small* dices. In a pot, on medium heat, add oil. *Note: It is important to cut the vegetables in small dices to ensure they cook quickly.

2

Cook the vegetables:  In an oiled pot on medium heat, cook the the onion and bell pepper for 5 minutes, Season with salt & pepper.

3

Assemble the chili:  Add the spiced diced tomato & tomato sauce and mixed beans to the vegetables. Combine and bring to a simmer.

Add 1/4 to 1/2 cup, 1/2 cup to 1 cup, 3/4 cup to 1 1/2 cup of water or as desired. Let simmer 20 minutes*.

*Covering the chili will keep it thinner, uncovering will make it thicker.

4

Bake the corn chips: Cut the corn tortilla in wedges. Place the wedges on a baking sheet and bake 10 mintutes.

5

Prepare the garnish & serve: Thinly slice the green onion. Shred the cheddar.

Garnish with cheddar and green onion. Serve with corn chips. 

What's in my kit

2 portions

4 portions

6 portions

onion

1

2

3

bell pepper

1

2

3

spiced diced tomato & tomato sauce

1 cup

2 cup

3 cup

Mixed beans

1 cup

2 cup

3 cup

Cheddar

3 tbsp

1/3 cup

1/2 cup

green onion

1

2

3

corn tortilla

3

6

9

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BEANS 
While beans are a nutritional powerhouse, high in fibre, protein, and powerful antioxidants, one of the best reasons for eating beans is the benefit to the environment.

Growing beans actually adds nitrogen to the soil instead of depleting it, and replacing animal protein with beans and legumes

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish is served with corn chips.

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

Making this recipe with kids?
Ask the child to help by completing step 3 and 4.

  • Preparation
  • Prepare the 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

Ingredients

  • onion
  • bell pepper
  • spiced diced tomato & tomato sauce: Diced tomato, tomato coulis, tomato paste, water, Italian spice blend, sugar, salt.
  • mixed beans: pinto beans, red kidney beans, black beans, smoked paprika.
  • cheddar
  • green onuon
  • corn tortilla: corn, water, lime.

Note: We cannot guarantee any dish is allergen free. 

Tags

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Pulled pork chili

Posted on by

It’s chili season! In this version, we are making this dish extra comforting with smoked pulled pork, mixed beans and our signature chili spice blend: smoked paprika, cumin and oregano. This mouth watering chili is topped with cheddar and  green onions. This chili is mild enough for you kids to love it and flavourful enough to satisfy the adults. To add crunch, this chili comes with a side of baked corn chips. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF76
  • cuisine region: Tex Mex

Featured Saskatchewan Products

Golden eden logo
prairie meats logo
Farmer Direct Organic
splendor garden

You will need

  • knife
  • large pot
  • cutting board
  • baking sheet
  • 2 forks
  • small bowl
  • shredder
  • water
  • oil
  • salt

Preparation

1

Set up & cut the vegetables:  Preheat the oven to 350F. Wash and dry the vegetables. Cut the onion and bell pepper in small* dices. In a pot, on medium heat, add oil. *Note: It is important to cut the vegetables in small dices to ensure they cook quickly.

2

Cook the vegetables:  In an oiled pot on medium heat, cook the the onion and bell pepper for 5 minutes, Season with salt & pepper.

3

Assemble the chili:  Add the spiced diced tomato & tomato sauce, mixed beans and pulled pork to the vegetables. Combine and bring to a simmer.

Add 1/4 to 1/2 cup, 1/2 cup to 1 cup, 3/4 cup to 1 1/2 cup of water or as desired. Let simmer 20 minutes*.

*Covering the chili will keep it thinner, uncovering will make it thicker.

 

4

Bake the corn chips: Cut the corn tortilla in wedges. Place the wedges on a baking sheet and bake 10 mintutes.

5

Prepare the garnish & serve: Thinly slice the green onion. Shred the cheddar.

Garnish with cheddar and green onion. Serve with corn chips. 

What's in my kit

2 Portions

4 portions

6 portions

onion

1

2

3

bell pepper

1

2

3

spiced diced tomato & tomato sauce

1 cup

2 cups

3 cups

pulled pork

150 gr

300 gr

450 gr

Mixed beans

2/3 cup

1 1/3 cup

2 cups

cheddar

40 gr

80 gr

120 gr

green onion

1

2

3

corn tortilla

3

6

9

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BEANS 
While beans are a nutritional powerhouse, high in fibre, protein, and powerful antioxidants, one of the best reasons for eating beans is the benefit to the environment.

Growing beans actually adds nitrogen to the soil instead of depleting it, and replacing animal protein with beans and legumes

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish is served with corn chips.

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

Making this recipe with kids?
Ask the child to help by completing step 3 and 4.

  • Preparation
  • Prepare the 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

Ingredients

  • onion
  • bell pepper
  • spiced diced tomato & tomato sauce: Diced tomato, tomato coulis, tomato paste, water, Italian spice blend, sugar, salt.
  • pulled pork: Prairie meats pulled pork.
  • mixed beans: pinto beans, red kidney beans, black beans, smoked paprika.
  • cheddar
  • green onuon
  • corn tortilla: corn, water, lime.

Note: We cannot guarantee any dish is allergen free. 

Tags

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Cottage pie

Posted on by

How about a twist on the classic shepherd’s pie? Cold days are all about hearty comfort foods, and our cottage pie’s potato mash, filled with beef, pork, celery, onion, carrots, garlic and spices  gives this old classic a delicious update. We love this comforting and heart warming meal and we are convinced you will love it too!

  • preparation time: 30 min
    Total time:     50 min
  • difficulty level: 2
  • recipe ID: CF74
  • cuisine region: United Kingdom

You Will Need

  • knife
  • large pot
  • pan
  • cutting board
  • pyrex cooking dish (9x5 OR 9x9)
  • potatoe masher or electric mixer
  • butter or margerine
  • milk or plant based mylk
  • salt
  • pepper
  • oil

Preparation

1

Start the potatoes: Preheat the oven to 400ºF. Peel the russet potatoes. Cut them into 1-inch cubes and put them into a pot and barely cover them with water. Cover, bring the water to a boil. Cook until tender, 15 to 20 minutes.

2

Prepare the vegetables: While the potatoes are cooking, wash and dry the vegetables. Peel and dice* the carrot. Dice* the onion and celery.

*Cutting the vegetables in small dices ensures a short cooking time.

3

Cook the vegetables: In a pan on medium high heat, add the oil and the diced carrot, onion and celery. Cook 5 minutes or until the vegetables are soft.

4

Cook the beef and pork: Add the ground beef and pork to the vegetables. Season with salt & pepper  and the rustic spices. Cook for  10 minutes. Add green peas, water ( 2 tbsp, 1/4 cup, 6 tbsp)  and heat through 1 minute.

Note: Heath Canada recommends cooking ground meat to a minimum of 71°C (160°F).

5

Mash the potatoes:  Drain in a colander.  Return to the potatoes the pot. Add butter* (1 tbsp, 2 tbsp, 3 tbsp) and milk*  (3 tbsp, 1/3 cup, 9 tbsp) to the potatoes. Season with salt & pepper. Use a potatoes masher or an electric mixer to mash the potatoes into a soft pure. Taste and adjust seasoning. *Non dairy: Replace the butter with margerine or plant based butter (e.g. Earth balance). Replace the milk with plant based milk. My favourite is canned coconut milk – It is rich and unsweetened.

6

Assemble & bake the cottage pie:  In a pyrex baking dish (9″ x 5″, 9” x 13”, 10″ x 15″), add the vegetables and beef & pork . Top with the mashed potatoes and  bake 15-20 minutes. Serve.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ground beef and pork

240 gr

480 gr

720 gr

onion

1

2

3

green peas

75 gr

150 gr

225 gr

carrot

100 gr

200 gr

300 gr

celery stalk

100 gr

200 gr

300 gr

rustic spice blend

1 tsp

2 tsp

3 tsp

russet potato

600 gr

1200 gr

1800 gr

Health fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

CELERY
Just 2 stalks of celery contain as much potassium as a banana.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with a bit of ketchup.

 

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

 

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

  • Cook the vegetables
  • Serve

Wine Pairings

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

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

Tags

lactose
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Chicken pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t 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 and juicy chicken are coasted with a rich pea pistou topped with  lightly steamed snap peas, 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’re onto a winner.

  • preparation time: 10 min
    Total time:     15 min
  • difficulty level: 1
  • recipe ID: CF64
  • cuisine region: Fusion Italy Canada

Featured Saskatchewan Products

prairie meats logo
team of waldeck
image001-(2)

You will need

  • knife
  • cutting board
  • colander
  • large pot
  • 2 pan
  • knife
  • pan
  • pot
  • cutting board

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F. In a pot, bring water to a boil for the linguine.

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: Rinse and dry all produces. Remove the shell the sugar snap peas. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the peas and 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

100 gr

200 gr

300 gr

fresh peas

60 gr

120 gr

180 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 vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. 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 help by completing step 5 & 6:

  • Combine 
  • Garnish & serve

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

gluten
lactose
local
family

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t 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, 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’re onto a winner.

  • preparation time: 10 min
    Total time:     15 min
  • difficulty level: 1
  • recipe ID: PB64
  • cuisine region: Fusion Italy Canada

Featured Saskatchewan Products

image001-(2)
Oliv
GravelbourgMustard

Tools

  • knife
  • cutting board
  • colander
  • large pot
  • baking sheet
  • non-stick lining sheet
  • pan

Preparation

1

Preparation: Rinse and dry all produces. In a large pot, bring water (about 4 cups, about 4 to 8 cups, about 8 to 12 cups) to a boil for the pasta with salt (1 tbsp, 2 tbsp. 3 tbsp). Slice the snap peas in half. Separate the fresh mint leaves.  

2

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and the snap peas and fresh peas (in 1 bag). Stirring regularly cook about 3 minutes.

3

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save some 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.

Gluten Friendly: Cook the gluten free pasta approximately 9 minutes or until desired texture.  

4

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust  seasoning as desired. We recommend about (1/2 tsp, 1 tsp 1 1/2 tsp) salt and  (1/8 tsp, 1/4 tsp, 1/2 tsp) pepper. 

5

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

mint

2 gr

4 gr

6 gr

snap peas

120 gr

240 gr

360 gr

fresh peas

60 gr

120 gr

180 gr

pea pistou

1/2 cup

1 cup

1 1/2 cup

linguine

180 gr

360 gr

540 gr

parmesan

1 tbsp

2 tbsp

3 tbsp

red chili flakes

1/2 tsp

1 tsp

1 1/2 tsp

oil*

1/2 tsp

1 tsp

1 1/2 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

3 tbsp + 1 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

1/2 tsp

pasta water*

1/4 cup

1/2 cup

3/4 cup

water*

about 4 cups

about 4 to 8 cups

about 8 to 12 cups

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. 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 help by completing step 5 & 6:

  • Combine 
  • Garnish & serve

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

gluten
lactose
local
family

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Chicken pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t 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 and juicy chicken are coasted with a rich pea pistou topped with  lightly steamed sugar snap peas, 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’re onto a winner.

  • preparation time: 10 min
    Total time:     15 min
  • difficulty level: 1
  • recipe ID: CF64
  • cuisine region: Fusion Italy Canada

Featured Saskatchewan Products

PineViewFarms
image001-(2)
Oliv
GravelbourgMustard

Tools

  • knife
  • cutting board
  • colander
  • large pot
  • 2 pan

Preparation

1

Cook the chicken: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp).

Cut the chicken in 1/2 cm slices. In a small pan, add the oil (1/2 tsp, 1 tsp) and the chicken slices. Cook on medium heat until fully cooked – about 7 minutes. Place the cooked chicken in a bowl and set a side. 

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

2

Preparation: Rinse and dry all produces. Slice the snap peas in half. Separate the fresh mint leaves.  

3

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp) and the snap peas. Stirring regularly cook about 4-5 minutes or until the snap peas are cooked but still a bit crunchy.

4

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

5

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust  seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and  (1/8 tsp, 1/4 tsp) pepper. 

6

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemon chicken

200 gr

400 gr

mint

2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup

linguine

140 gr

280 gr

Parmesan

3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp

oil*

1/2 tsp

1 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper*

1/8 tsp

1/4 tsp

pasta water*

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. 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 help by completing step 5 & 6:

  • Combine 
  • Garnish & serve

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

gluten
lactose
local
family

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Pea pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t 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 sugar snap peas,  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’re onto a winner.

  • preparation time: 10 min
    Total time:     15 min
  • difficulty level: 1
  • recipe ID: CF64
  • cuisine region: Fusion Italy Canada

Featured Saskatchewan Products

image001-(2)
Oliv
GravelbourgMustard

Tools

  • knife
  • cutting board
  • colander
  • large pot
  • baking sheet
  • non-stick lining sheet
  • pan

Preparation

1

Preparation: Rinse and dry all produces. In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp). Slice the snap peas in half. Separate the fresh mint leaves.  

2

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp) and the snap peas. Stirring regularly cook about 4-5 minutes or until the snap peas are cooked but still a bit crunchy.

3

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

4

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust  seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and  (1/8 tsp, 1/4 tsp) pepper. 

5

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

Bon Appétit!

Ingredients

Elementor

2 Portions

4 Portions

6 Portions

mint

2 gr

4 gr

6 gr

snap peas

100 gr

200 gr

300 gr

pea pistou

1/2 cup

1 cup

1 1/2 cup

linguini

180 gr

360 gr

540 gr

parmesan

180 gr

360 gr

540 gr

Included

2 portions

4 portions

mint

2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup

linguini

180 gr

360 gr

parmesan

3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp

salt

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

pasta water

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. 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 help by completing step 5 & 6:

  • Combine 
  • Garnish & serve

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

gluten
lactose
local
family

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Winter Quinoa Bowl

Posted on by

Take a big bowl of this salad and taste the rich flavours of cherries, cranberries, pumpkin seeds, spinach, roasted beets and crunchy carrots. This quinoa bowl is topped with a sweet and tangy cherry balsamic and maple dressing. This hardy dish will give you loads of fiber and proteins to keep you full for hours!

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB60
  • cuisine region: Canada

Featured Local Products

gravelbourg-logo3
Oliv
Local&Fresh
PioneerGardens
NorQuin

Tools

  • knife
  • cutting board
  • pot
  • fork
  • vegetable peeler
  • vegetable shredder

Preparation

1

Prepare and cook the quinoa:  Heat  the oven to 400F. Place the quinoa in a strainer and rinse well. Add the quinoa, water (1 1/2 cups, 3 cups), salt (1/4 tsp, 1/2 tsp) to a pot. 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.

2

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

3

Prepare carrots and parsley  While the beets and quinoa are cooking, peel and shred the carrots. Cut the fresh parsley in about 1/2 cm pieces/

4

Finish the quinoa: Once the quinoa is cooked, remove the pot from heat and fluff the quinoa with a fork. 

5

Assemble & Serve: In individual bowls place the cooked quinoa, spinach, roasted beets, shredded carrot, dried cherries, cranberries and pumpkin seeds and fresh parsley. Drizzle each bowl with about 3 tbsp of cherry balsamic maple dressing. Serve.

Note: this bowl is also delicious the following day. Add the dressing just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Quinoa

3/4 cup

1 1/2 cup

spinach

90 gr

180 gr

beet

275 gr

550 gr

carrot

1

2

dried cherry, cranberry and pumpkin seeds

3 tbsp

1/3 cup

fresh parsley

4 gr

8 gr

Cherry balsamic maple dressing

1/3 cup

2/3 cup

water*

1 1/2 cup

3 cups

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking with Kids

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

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

  • Assemble & serve 

Recommended Wine Pairing

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

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

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Bean chili

Posted on by

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

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

Featured Saskatchewan Products

LajordColony
image001-(2)
Local&Fresh

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

Tools

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

Preparation

1

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

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

2

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

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

3

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

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

4

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

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

5

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

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1 1/2 cup

3 cup

green onion

1

2

ciabatta bun

2

2

4

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Recommended Wine Pairing

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

white

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

Untitled

Tags

family
local
gluten

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

beef chili

Posted on by

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

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

Featured Saskatchewan Products

LajordColony
image001-(2)
Local&Fresh

Tools

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

Preparation

1

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

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

2

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

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

3

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

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

4

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

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

5

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

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

6

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

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

ground beef

150 gr

300 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1/2 cup

1 cup

green onion

1

2

ciabatta bun

2

2

4

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

Recommended Wine Pairing

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

Untitled

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

white

Tags

family
local
gluten

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information