Category: Caribbean

Hawaiian Kabobs

Posted on by

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

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: PB26
  • cuisine region: Caribbean

Featured Local Products

splendor garden
gravelbourg-logo3
Local-and-Fresh-logo2
Farmer Direct Organic

You will Need

  • metal or wooden skewers (2 per servings)
  • knife
  • cutting board
  • BBQ
  • BBQ vegetable tray
  • sauce brush
  • water
  • oil
  • salt

Preparation

1

Cook the rice: 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 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for about 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 (3 tbsp, 1/3 cup, 1/2 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 into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters. Cut the tofu in 1 inch cubes.

3

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

Note: If you don’t have a BBQ, you can bake the kabobs in the oven at 400F 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 on each side. Brush the kabobs with the hawaiian pineapple marinade 3-4 times while they are cooking.  

5

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

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cup

zucchini

1 small

1 medium

2 medium

mushrooms

35 gr

70 gr

105 gr

bell pepper

1

2

3

red onion

1

1

2

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

tofu

175 gr

350 gr

525 gr

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

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

  • Assemble the kabobs

Tags

family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hawaiian beef Kabobs

Posted on by

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
gravelbourg-logo3
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

California fish taco

Posted on by

We can’t celebrate warm sunny days without tacos! To celebrate the warm weather, try our signature adobo lime fish tacos. These tacos are light, fresh and Zesty! The perfect combination for hot sunny day. These tacos are filled with adobo and jerk spice grilled fish, red cabbage, mango, cilantro and are topped with our signature honey lime taco sauce.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF23
  • cuisine region: Tex-Mex

You will Need

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

Preparation

1

Prepare the fish:Turn on the oven to 375F.  Place the adobo & jerk spice northern pike on a baking sheet lined with parchment paper or a non-stick sheet. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Combine to ensure even coating and place in one  layer.

2

Bake the fish: Place the baking sheet in the oven and bake the fish about 10 – 15 minutes until fully cooked and start to become golden. 

note: Ensure the fish is cooked to a minimal internal temperature of 158F. Ensure to not overcook the fish or it will become dry.

3

Prepare the toppings: Wash and rinse all produce. Peel the mango and cut in 1 cm dices. Cut the lime in wedges and roughly chop the cilantro in about 1 cm pieces. Cut the red cabbage in thin slices of 1/4 cm thick.

Get the stink out of here!  Cabbage can stink! To reduce the smell, run cold water and open your cabbage bags under the running cold water.

4

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 tongues 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.

5

Assemble and Serve: In each taco, place the roasted adobo northern pike, red cabbage, cilantro, mango, honey lime taco dressing. Each portion includes 3 tacos. Serve with a lime

What's in my kit?

2 portions

4 portions

6 portions

Northern Pike - Adobo

220 gr

440 gr

660 gr

Mango

1

2

3

Red cabbage

40 gr

80 gr

120 gr

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

taco shell

6

12

18

honey lime dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LIME
Iron deficiency is the worlds most common nutrient deficiency. Consuming foods high in vitamin C (like limes), increases iron absorption from the diet, especially plant sources of iron (leafy greens, legumes, grains, nuts and seeds).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

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

  • Assemble and serve

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

sterling vintner;s pinot noir

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol: 13.5%
Price (SLGA): $15.69

Tags

family
local
gluten
eggs

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Hawaiian beef Kabobs

Posted on by

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

Featured Local Products

GravelbourgMustard
Local&Fresh
splendor garden
prairie meats logo

You will Need

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

Preparation

1

Cook the rice: 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, 3 2/3 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 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 half of the Hawaiian pineapple marinade (3 tbsp, 1/3 cup, 9 tbsp) 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 into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the vegetable kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables. Lightly brush the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp).

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

4

Cook the kabobs: Place the vegetable kabobs and beef kabobs on the BBQ and cook about 5 minutes on each side. Brush the kabobs with the remaining Hawaiian pineapple marinade. Brush the kabobs 3-4 times while they are cooking.  

5

Serve: On individual plates, serve the vegetable and beef kabobs with the spiced rice. 

Bon Appétit!​

Ingredients

2 portions

4 portions

6 portions

Beef kabobs

8 oz

16 oz

24 oz

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

brown rice

1/2 cup

1/2 cup

1 cup

zucchini

1 small

1 medium

2 medium

mushrooms

50 gr

100 gr

150 gr

bell pepper

1

2

3

red onion

1

1

2

Tags

family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

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

  • Assemble the kabobs

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

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

Nutritional Information

Hawaiian Kabobs

Posted on by

Hawaiian Kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade and a rainbow of perfectly 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: PB26
  • 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

gravelbourg-logo3
Local-and-Fresh-logo2

Tags

nuts
family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Cool fact

Dr. Craig Herrington ND

BELL PEPPER 
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

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

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

zucchini

1 small

1 medium

mushrooms

35 gr

70 gr

bell pepper

1

2

red onion

1

1

Hawaiian pineapple marinade

1/4 cup

1/2 cup

Hawaiian pineapple marinade

2 tbsp

1/4 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp

1/4 tsp

water

1 1/3 cup

2 2/3 cup

Preparation

1

Cook the rice: 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 2/3 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. Lightly brush the kabobs 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 3-4 times while they are cooking.  

5

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

Bon Appétit!

Nutritional Information

Mango pork burger

Posted on by

Oh my gosh! Did we just put mango in a burger? We sure did… and its AMAZING! These burgers are built with a pork and beef patty topped with a zesty chipotle sauce, mango slices lettuce and served with a side of baked fries. We know you will enjoy every bite of this sun filled burger!

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF24
  • cuisine region: Tex-Mex

Featured Saskatchewan Products

Pueblo chili
prairie meats logo
splendor garden
Local&Fresh

You will need

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

Preparation

1

Bake the fries: Preheat the oven to 450F. Wash and rinse all produce.

Optional: Cook the patties on the BBQ.
Preheat the BBQ to 450F for the burger patties.

Peel the potatoes and cut in fries shape, about 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 20 minutes.

3

Prepare & cook the patties (BBQ or Pan):
Prepare the patties: In a bowl add the pork with curry. Season with salt & pepper. Combine with your hand to spread the curry, salt and pepper evenly. Form patties. 
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 patties are cooked to a minimum internal temperature of 165 F.

Preparation and cook the vegetables: Turn on the BBQ to 450F for the patties.

While the fries are baking, finely cut the onion in about ½ dices. Roughly chop the parsley in 1 cm pieces.  In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Place half the onions in a medium bowl and let cool for the patties.

Let the remaining onion caramilize in the pan on medium low heat for an additional 10 minutes – stirring regularly.

Make and cook the patties: Roughly chop the fresh parsley. In the medium bowl with the onion add the curry ground pork, fresh parsley, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Mix well to combine. Make 2, 4 or 6 patties with the mixture. Grill the patties on the hot BBQ about 5 minutes per side or until fully cooked. 

No BBQ note: Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.

Note: Ensure the patties are cooked at a minimal internal temperature of 165 F.

4

Prepare the toppings: Peel and thinly slice the mango.

5

Warm up the buns (BBQ or Oven):Cut the ciabatta buns in 2.

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 for 1-2 minutes.

6

Assemble & serve: Garnish each burger with the chipotle sauce, a pork & beef patty, mango slices and mixed greens.

Serve with a side of baked fries and the rest of the chipotle mayo. Bon appétit!

In your kit:

Included

2 portions

4 portions

6 portions

Potatoes

400 gr

800 gr

1200 gr

ground pork with curry

220 gr

440 gr

660 gr

chipotle mayo

80 ml

160 ml

240 ml

mango

1

2

3

ciabatta bun

2

4

6

mixed greens

30 gr

60 gr

90 gr

See bottom of the page for detailed ingredients 

Recommended Wine Pairing

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: Ontario
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

pelee island gewurztraminer VQA

FOLONARI VALPOLICELLA DOC
Ruby red colour; light cherry and spice aromas; light bodied with soft berry flavours.
Region: California
Colour: Red
Alcohol: 12.5%
Price (SLGA): $14.84

folonari valpolicella doc

Cool fact

MANGO 
Not only are mangos packed with flavor, but they are also loaded with nutrients. A one-cup serving contains just 100 calories, it provides 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.

The mango tree plays a sacred role in India; it’s a symbol of love and some believe that they can even grant wishes.

Cooking with Kids

Cooking for kids?
Go easy on the chipotle mayo as kids may need to acquire a taste for the smokey flavour.

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

  • Assemble & Serve

Tags

gluten
eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plans: Carnivore, Clean food

  • potato
  • beef and pork burger (beef, pork, water, soy protein, rice breading, salt, dehydrated onion, hydrolized vegetable protein (corn, soy), canola oil, garlic powder, yeast, cornstarch, spice, flavours)
  • onion
  • ciabatta bun (flour, water, yeast, flaxseeds, sunflower seeds, sesame seeds, salt, wheat flakes, rye meal, millet, wheat bran, rye flour, sugar, corn flakes, poppy seeds, oat flakes, malted barley flour, soy grits, vegetable oil, datem, calium carbonate, caramel, ascorbic acid, amylase, xylanase, bacterial culture)
  • chipotle mayo (mayonaise (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), liquid smoke, spices)
  • mango
  • mixed greens
  • carrot
  • fresh parsley
  • curry
  • love

Gluten friendly adaptations:

  • ciabatta bun – gluten friendly:  Water, potato starch, chickpea flour, soya flour, brown rice flour, flaxmeal, cellulose, sunflower oil, yeast, rice syrup, grape juice, potato fibre, natural flavour, sea salt, xanthan gum, cultured rice flour, cultured brown rice, brown rice, white distilled vinegar, sodium bicarbonate, sodium acid pyrophosphate

Nutritional Information

Weight Watchers Smart Points

Mango burger

Posted on by

Oh my gosh! Did we just put mango in a burger? We sure did… and its AMAZING! These burgers are built with bean curry patty topped with a zesty chipotle sauce, mango slices and mixed greens served with a side of baked fries. We know you will enjoy every bite of this sun filled burger!

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 2
  • recipe ID: PB24
  • cuisine region: Tex-Mex

Tools

  • knife
  • pan
  • cutting board
  • non-stick sheet or parchment paper
  • 2 baking sheet
  • vegetable shredder
  • strainer or colander
  • fork or potatoe masher
  • oil
  • salt & pepper

Preparation

1

Bake the fries: Preheat the oven to 450F. Wash and rinse all produce.
Peel the potatoes and cut in fries shape, about 1/2 to 1 cm thick.
Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.
Place the fries in an even layer. Bake for 20 minutes.

2

Prepare & cook the vegetables: Cut the onion in small dices. Shred the carrots. Roughly chop the parsley.

In an oiled pan, add the onion and the carrots. Cook on medium heat for 5 minutes. Remove the pan from the heat and let the vegetables cool down.

3

Make & cook the patties: Rinse the pinto beans using a strainer.
In a bowl, add the drained pinto beans. Mash with a fork. Add the cooked vegetables, parsley, chickpea flour and spice mix, salt & pepper to the mashed beans. Divide the mixture into the number of servings and form patties.
Cook the patties 6-7 minutes per side on an oiled pan on medium heat.

4

Prepare the toppings: Peel and thinly slice the mango.

5

Warm up the buns: Cut the ciabatta buns in 2.

Place them on a baking sheet, cut side down. Heat the buns in the oven for about 1 minute. 

6

Assemble and serve: . Garnish each burger with the chipotle sauce, mango slices and mixed greens.

Serve with a side of baked fries and the rest of the chipotle mayo. 

Bon appétit!

In your kit:

2 portions

4 portions

6 portions

potatoes

400 gr

800 gr

1200 gr

carrot

50 gr

100 gr

150 gr

onion

1 small

1 medium

1 large

fresh parsley

5gr

10 gr

15 gr

pinto beans

200 gr

400 gr

600 gr

chickpea flour & curry

3 tbsp

1/3 cup

9 tbsp

chipotle mayo

60 ml

120 ml

180 ml

ciabatta bun

2

4

6

mango

1

1

2

mixed greens

30 gr

60 gr

90 gr

Recommended Wine Pairing

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: Ontario
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

pelee island gewurztraminer VQA

FOLONARI VALPOLICELLA DOC
Ruby red colour; light cherry and spice aromas; light bodied with soft berry flavours.
Region: California
Colour: Red
Alcohol: 12.5%
Price (SLGA): $14.84

Cool fact

MANGO 
Not only are mangos packed with flavor, but they are also loaded with nutrients. A one-cup serving contains just 100 calories, it provides 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.

The mango tree plays a sacred role in India; it’s a symbol of love and some believe that they can even grant wishes.

Cooking with Kids

Cooking for kids?
Encourage the kids to try the chipotle mayo. This sauce is mildly spicy and can be a good way to introduce heat to children.

Making this recipe with kids?
Ask the child to help with step 3, 5 & 6:

  • form the patties
  • place the buns, cut side down on a baking sheet
  • Garnish their burger

Tags

gluten
eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plant Based:

  • potato
  • pinto beans
  • onion
  • ciabatta bun (flour, water, yeast, flaxseeds, sunflower seeds, sesame seeds, salt, wheat flakes, rye meal, millet, wheat bran, rye flour, sugar, corn flakes, poppy seeds, oat flakes, malted barley flour, soy grits, vegetable oil, datem, calium carbonate, caramel, ascorbic acid, amylase, xylanase, bacterial culture)
  • chipotle mayo (mayonaise (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), liquid smoke, spices)
  • mango
  • mixed greens
  • carrot
  • fresh parsley
  • chickpea flour & curry
  • love

Vegan adaptations:

  • chipotle mayo – vegan: veganaise (expeller-pressed canola oil, filtered water, sugars (brown rice syrup, lemon juice concentrate), apple cider vinegar, soy protein, sea salt, mustard flour), 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), liquid smoke, spices

Gluten friendly adaptations:

  • ciabatta bun – gluten friendly:  Water, potato starch, chickpea flour, soya flour, brown rice flour, flaxmeal, cellulose, sunflower oil, yeast, rice syrup, grape juice, potato fibre, natural flavour, sea salt, xanthan gum, cultured rice flour, cultured brown rice, brown rice, white distilled vinegar, sodium bicarbonate, sodium acid pyrophosphate

Nutritional Information

Weight Watchers Smart Points

Caribbean taco

Posted on by

To celebrate the warm weather, try our signature adobo & jerk caribbean tacos. These tacos are light, fresh and Zesty! The perfect combination for hot sunny day. Jerk spice is used to bring delicious and children friendly flavour to the chickpeas. Jerk spice is used frequently in Jamaica and is made with a number of spices including: thyme, paprika, cumin, cinnamon, all spice, parsley, and garlic. These tacos are filled with toasted adobo & jerk chickpeas, red cabbage, mango, cilantro and are topped with our signature honey lime taco sauce.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: PB23
  • cuisine region: Tex-Mex

You will need

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

Preparation

1

Roast the chickpeas:Turn on the oven to 375F. Wash and rinse all produce.

On lined baking sheet, place the Spiced chickpeas, oil (1/2 tsp, 1 tsp, 1  1/2 tsp), and salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Combine to ensure even coating and place in an even layer. Bake until the chickpeas are warm and slightly crispy – 10 to 15 minutes.

2

Prepare the toppings: Peel the mango and cut in 1 cm dices. Cut the lime in wedges and roughly chop the cilantro in about 1 cm pieces. Cut the red cabbage* in thin strips of about 1/4 cm. 

*Note: Get the stink out of here!  Cabbage can stink! To reduce the smell, run cold water and open your cabbage bags under the running cold water.

3

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 tongues 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.

4

Assemble and Serve: In each taco, place the roasted adobo & jerk chickpeas, red cabbage, cilantro, mango, honey lime taco dressing. Each portion includes 3 tacos. Serve with a lime

Ingredients

2 portions

4 portions

6 portions

spiced chickpeas

200 gr

400 gr

600 gr

mango

1

2

3

red cabbage

40 gr

80 gr

120 gr

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

taco shell

6

12

18

honey lime dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LIME
Iron deficiency is the worlds most common nutrient deficiency. Consuming foods high in vitamin C (like limes), increases iron absorption from the diet, especially plant sources of iron (leafy greens, legumes, grains, nuts and seeds).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

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

  • Assemble and serve

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

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol: 13.5%
Price (SLGA): $15.69

Tags

family
local
gluten
eggs

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Mango and crispy tofu bowl

Posted on by

Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and crispy tofu. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing bowl. We also added roasted potatoes. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB15
  • cuisine region: fusion Caribbean

Tools

  • knife
  • cutting board
  • pan
  • baking sheet
  • parchment or non stick liner
  • plate
  • small bowl

Featured Local Products

gravelbourg-logo3
Local-and-Fresh-logo2
OLiV_Logo_Large
PioneerGardens

Preparation

1

Cook to potatoes:  Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Fry the tofu: While the potatoes are cooking, drain the  tofu. Discard the marinade. Cut the  tofu in 2 cm dices. Place the cornstarch and salt (¼ tsp, 1/2 tsp, 3/4 tsp) on a plate and coat each tofu dice with the cornstarch and salt. In a large pan, heat the oil ( 1/2 tbsp,1 tbsp, 1 1/2 tbsp) on medium heat. Place the tofu dices in the pan in a single layer and cook each side for about 2 minutes until they are golden. Once the tofu is cooked, place it in a bowl and set aside.

3

Prepare the lime and mango: Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments.

4

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cashew, lime, and mint.  

6

Garnish and serve: Place crispy  tofu dices and roasted potato dices on each plate and top with tangerine dressing.  

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

potato

350 gr

700 gr

organic tofu

200 gr

400 gr

cornstarch

2 tbsp

1/4 cup

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

Tangerine dressing

3 tbsp

1/3 cup

oil

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the fresh mint as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Recommended Wine Pairing

PETER LEHMANN LAYERS
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: Australia
Colour: White
Alcohol: 13.5%
Price (SLGA): $17.75

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: Pirque, Chile
Colour: Rose
Alcohol: 13.0%
Price (SLGA): $13.17

Tags

soy
nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Mango Steak Bowl

Posted on by

Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF15
  • cuisine region: fusion Caribbean

Featured Local Products

Local-and-Fresh-logo2
OLiV_Logo_Large
gravelbourg-logo3
FloatingGardensLogoWebsiteUse
prairie meats logo
PioneerGardens

Tools

  • knife
  • cutting board
  • bbq or pan

Preparation

1

Prepare the produce and cook the potatoes:  Heat up the bbq and or oven to 430F. Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments. 

Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Cook the steak: When the bbq is hot, cook the spiced steak 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 before slicing. 

Note: Ensure the Beef steaks 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

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.

4

Slice the steak: Place the cooked steak on a cutting board and slice it in about 1 cm slices.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cooked potatoes, cashew, lime, and mint.  

6

Garnish and serve: Place the steak slices on each plate and top with tangerine dressing.  Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

spiced steak

200 gr

400 gr

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

potatoes

400 gr

800 gr

Tangerine dressing

3 tbsp

1/3 cup

pepper*

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the mint as some children do not like its flavour. 

Making this recipe with kids?

Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

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: Pirque, Chile
Colour: Rose
Alcohol: 13.0%
Price (SLGA): $13.17

PETER LEHMANN LAYERS
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: Australia
Colour: White
Alcohol: 13.5%
Price (SLGA): $17.75

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information