Peach power bowl

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This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot mustard glazed chickpeas, peach salsa, tamarind almonds, wild rice medley toped with tamarind almonds. These bright colours come together in the dish to create a burst of flavours.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice:
In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.
In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 to 45 minutes or until the water is absorbed and the rice is desired texture. Set aside.

2

Heat the chickpeas: In a pan on medium heat, add the chickpeas with enough water to cover to bottom of the pan. Season with salt & pepper. Heat the chickpeas for 5 minutes. Set aside.

3

Prepare the salsa ingredients: Wash and rinse all produce. Cut the shallot and peach in small dices. Roughly cut the tamarind almonds. Separate the mint leaves. Cut the mint leaves in thin slices.

4

Prepare the salsa:In a bowl, add shallot (1 tbsp 2P , 2 tbsp 4P, whole shallot 6P), mint, peach and the peach honey white balsamic dressing. Season with salt & pepper. Taste and adjust seasoning.

5

Finish & serve: Roughly cut the tamarind almonds. Serve the wild rice medley with the pork. Garnish with peach salsa and tamarind almonds.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cups

apricot mustard chickpeas

200 gr

400 gr

600 gr

mint

3 gr

6 gr

9 gr

peach

shallot

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach salsa sauce

1/4 cup

1/2 cup

3/4 cup

Recommended wine pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

HERITAGE ROAD BLOODSTONE SHIRAZ GRENACHE
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

One of the best nutritional changes you can make is adding 1 oz (~23) of nuts to your daily diet. Almonds are high in fibre, healthy fats, vitamins, and minerals like magnesium. A recent review of over 800,000 people found that just 1 small handful of nuts daily reduced heart disease rates by 21% and cancers by 15%! Diabetes was reduced 40% and infectious diseases 75%. Simply put, when you eat almonds (or other nuts that you enjoy), good things happen!

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 1 & 4.

Add the wild rice and brown rice blend to the water.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Apricot glazed pork and wild rice medley

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This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot honey mustard pork, peach salsa, tamarind almonds, wild rice medley toped with tamarind almonds. These bright colours come together in the dish to create a burst of flavours.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice: Preheat the oven to 425F.
In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.
In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 to 45 minutes or until the water is absorbed and the rice is desired texture. Set aside.

2

Cook the pork: Coat a 9 x 9 pyrex pan with oil, place the apricot honey mustard pork on the pan and season with salt & pepper. Bake for 15-30 minutes*. Let rest for about 5 minutes and cut the apricot honey mustard pork in thin slices.

*Note: Ensure the pork is cooked to a minimum internal temperature of 145F.

3

4

Prepare the salsa: In a bowl, add the shallot, mint, peach and the peach salsa sauce.

5

Finish & serve: Roughly cut the tamarind almonds. Serve the wild rice medley with the pork. Garnish with peach salsa and tamarind almonds.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cups

apricot honey mustard pork

200 gr

400 gr

600 gr

mint

3 gr

6 gr

9 gr

peach

shallot

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach salsa sauce

1/4 cup

1/2 cup

3/4 cup

Recommended wine pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

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 1 & 4.

Add the wild rice and brown rice blend to the water.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Greek power bowl

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Dive into the beautiful flavours of the Mediterranean with this Greek power bowl. The juicy Greek pork, the freshness of the cucumber, tzaziki sauce and fresh tomatoes complements beautifully the earthiness of the lentils, the depth of the roasted vegetables and the tang of the black olives. This dish is filled with protein and fiber which will ensure you have energy for hours.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare the lentils:Preheat the oven to 400F.

Rinse the lentils. In a pot, add the lentils and water until the lentils are covered by 3-4 inches.

2

Cook the lentils: Bring to a boil on medium heat, then reduce heat to low. Season with salt. Simmer covered for 20-25 minutes, until the lentils are just tender, adding more water if necessary. When the lentils are done, drain them. Put the lentils back in the pot, add the Greek spice, combine and set aside.

3

Prepare the vegetables: Wash and clean all produce. Cut the bell pepper and onion in small dices. Cut the tomatoes in 1 cm dices. Cut the cucumber in half length wide and in 1/2 cm slices. Remove the pit of the black olives.

4

Cook the pork: Place the pork tenderloin on an oiled baking sheet. Season with salt and pepper. Cook for 20 minutes or until the internal temperature in 155F.

5

Cook the vegetables: Place the bell pepper and onions on an oiled baking sheet. Season with salt and pepper. Cook for 20 minutes.

Less dishes – 2 portion: Use 1 baking sheet for both the pork and vegetables

6

Plate & serve: In individual plates, place lentils, greek pork, roasted vegetables, cucumbers, tomatoes and tzatziki sauce. Serve.

Bon Appétit

Ingredients

Pork tenderloin with Greek spices
Greek spice: Oregano, thyme, dill, garlic powder, cumin, pepper, salt, citric acid, coriander, onion powder, cinnamon, red chili flakes.
tzatziki sauce : Greek yogurt, cucumber, dill, salt, dill.
French lentils
Kalamata olives (black olives)
tomato
bell pepper
onion
cucumber

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LENTILS
A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

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

Plate and serve

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pistou linguini

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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, juicy chicken, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

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

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

Using 2 forks, shred the chicken in medium pieces.

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

2

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

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

3

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

4

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

Drain the linguine and add to the peas.

5

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

6

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

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

lemon pepper chicken

220 gr

440 gr

660 gr

mint

2 gr

4 gr

6 gr

sugar snap peas

160 gr

320 gr

480 gr

pea pistou

3/4 cup

1 1/2 cup

2 1/4 cup

linguine

180 gr

360 gr

540 gr

Parmesan

20 gr

40 gr

60 gr

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids? Introduce flavours slowly to children. When introducing a new flavour – like parmesan. you can encourage children to try it at different temperatures: cold from the fridge and warm on the pasta. It may take many exposures for a child to learn to like a new flavour or texture. Making this recipe with kids? Ask the child to contribute by helping with these steps:

2: Separate the mint leaves.
5: Add the chicken to the linguine and combine.
6: Serve and garnish their dish.

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

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

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

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

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pine nut lemon penne

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Take a big bowl of this comforting yet light pasta. This lemon pine nuts penne combines buttery toasted pine nuts, pesto, Italian herb chickpeas, tender asparagus, earthy mushrooms and savory tomatoes. The dish is finished with fresh basil. It’s a delicious and hearty meal!

Featured Local Products

You will need:

knife
large pot
pan
cutting board
collander
baking sheet
non stick liner or parchment paper

Preparation

1

Cook the pasta: Bring water to a boil for the penne. Season the water with salt.

Cook the penne in the boiling water for 10 minutes. Set aside pasta water – 1 tbsp per portion.

Drain the penne and it back to the pot.

Gluten-friendly: Cook the penne for 8 minutes.

2

Prepare the asparagus: Wash and rinse all produce. Break off the woody end* of the asparagus. Cut the asparagus. Slice the mushrooms and dice the tomatoes.

*Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot.

3

Cook the vegetables and heat the chickpeas: In a pan, heat the oil on medium heat, cook the mushrooms for 7 minutes. Add the tomatoes and asparagus to the pan and cook for an additional 5 minutes. Add the Italian herb chickpeas. Season with salt & pepper. Combine.

4

Prepare the lemon & pine nuts: Zest and juice the lemon (1/2 lemon, 1 lemon, 1 large lemon). In a pan on medium heat, toast the pine nuts for 1 minute.

5

Assemble & serve: Separate the basil leaves.

To the pasta, add the vegetables, herb chickpeas, pesto, lemon juice and lemon zest. Combine. Add the half the pasta water. Combine and if required add more pasta water little by little.

Serve and garnish with basil and pine nuts.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

Herb chickpeas

200 gr

400 gr

600 gr

penne

180 gr

360 gr

540 gr

asparagus

100 gr

200 gr

300 gr

tomatoes

mushroom

150 gr

300 gr

450 gr

Pesto

30 ml

60 ml

90 ml

lemon

fresh basil

3 gr

6 gr

9 gr

pine nuts

15 gr

30 gr

45 gr

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturoptathic

Basil

Basil is a herb belonging to the mint family.

It has anti-inflammatory, mild antibacterial, and antioxidant properties.

A study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
If your child doesn’t like asparagus yet, encourage them to try it raw and then cooked. Ask them what difference they notice.

It can take up to 20 exposure for taste buds to adapt to new flavours.

Making this recipe with kids?
Cook with children by asking them to help in steps:

2: Add the salt and pasta to the water.
4: Combine the vegetables
5: Which part of the lemon smell most? The juice or the zest?
6: Plate and garnish their dish

Recommended Wine Pairings

BERINGER MAIN & VINE ROSE
Aromas of passionfruit with floral notes and red berry flavours. A balance of crisp minerality with fruity and floral undertones. Refreshing and crisp. Perfect summer time wine to share.
Region: Napa, California
Colour: Rose
Alcohol: 11%
Price (SLGA): $11.47

BODACIOUS PINOT GRIGIO
Fresh, fruity, aromatic and easy-drinking with aromas of citrus and honey.
Region: Ontario
Colour: White
Alcohol: 12%
Price (SLGA): $11.92

Ingredients

Penne: Durum wheat semolina, niacin, folic acid, ferrous sulfate, riboflavin, thiamine mononitrate.

Italian herb chickpeas: chickpeas, basil, terragon, garlic powder.

aspargus

tomatoes

mushrooms

pesto: basil, canola oil, Parmesan cheese (Basil blend (Genovese basil D.O.P. Sunflower oil, sea salt), sunflower oil, Parmesan cheese (pasteurized part-skimmed cow’s milk, cheese cultures, sea salt, enzymes), pine nuts, extra virgin olive oil, pecorino (Romano D.O.P, cheese (sheep;s milk, salt), fresh garlic, ascorbic acid, citric acid, black pepper.

lemon

basil

pine nuts

Gluten-friendly adaptation:

Penne: Corn flour, rice flour, mono and diglycerides.

No nut adaptation:

pesto: basil, canola oil, Parmesan cheese (pasteurized milk modified milk ingredients, salt, powder cellulose, liapase, microbial enzyme, bacterial culture, natamycin), water, extra virgin olive oil, garlic, spices, citric acid, potassium sobate)

Vegan adaptation:

pesto: basil, grapeseed oil, canola oil, garlic powder.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

BBQ pulled pork tacos

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These delicious BBQ pulled beef & pork tacos are sure to become one of your favourite! With its fresh flavours of lime, cilantro, radish and red cabbage complement perfectly the savoury pulled BBQ pork. When an amazingly delicious dinner in on the table within a few minutes you know you’ve got a show stopper!

Note: If you requested no red meat, steps to make pulled chicken are at the bottom of the page. The recipe will take 25 minutes to prepare with pulled chicken.

You will need

Preparation

1

Prepare the vegetables: Wash and rinse all produce. Cut the radishes in thin slices. Cut the lime in wedges and roughly chop the cilantro. Thinly slice the red cabbage.

2

Prepare the onion: Cut the onion in small dices.

3

Make the filling: Lightly oil a pan on medium-high heat. Cook the onion 5 minutes.

Add the pulled pork and adobo spice. Combine. Heat through 5 minutes. If needed, add water to ensure the pan is never dry.

4

Heat the 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: Fill each taco shells, place the BBQ pulled pork, radish, and red cabbage. Garnish with cilantro. Serve with lime wedges.

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

Pulled beef pork

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

adobo spice

1 tsp

2 tsp

3 tsp

red cabbage

50 gr

100 gr

150 gr

radish

50 gr

100 gr

150 gr

cilantro

3 gr

6 gr

9 gr

lime

tortilla

Pulled chicken steps

1

Cook the chicken and onion: Add the oil (1/2 tbs, 1/2 tbs, 1 1/2 tbs) to a pan and heat on medium high. Sear the chicken about 2 minutes per side. Add the diced onion. Add the water (1/2 cup, 1 cup, 1 1/2 cup) and adobo spice. Cover the pan with it’s lid, reduce the heat to medium and cook for about 20 minutes. Keep an eye on the water to ensure the pan is never completely dry.

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

2

Finish the filling: Remove the lid from the pan. If there is any water left in the pan, increase to heat to medium high and let most of the water evaporate. Ensure to stir regularly when the heat is higher. Once the water is evaporated, using 2 forks pull the chicken. Add the maple BBQ sauce to the chcken and combine.

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking With Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
Get those kids in the kitchen! Little ones as yound 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.

Cooking for kids?
Go easy on the fresh cilantro as kids may not like it’s flavour.

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

Assemble & Serve

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

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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Big “zesty” mac

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

Featured Saskatchewan products

You will need

Preparation

1

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

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

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

2

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

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

3

Prepare the toppings: Slice the onion and the pickles.

4

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

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

5

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

Bon appétit!

What's in my kit

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

cheddar slices

pickle

20 gr

40 gr

60 gr

onion

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

Recommended Wine Pairing

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

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

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Ingredients

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

Gluten friendly adaptation

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

Vegan adaptation

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

Note: We cannot guarantee any dish is allergen free.

Cooking with Kids

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

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

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

Nutritional Information

Chicken sweet potato pesto wrap

Posted on by

Roasted chicken, tender cubes of roasted sweet potatoes and caramelized onions are totally irresistible on their own, but this dish shows you a way to make them better than you’ve ever imagined. Combine them rich and velvety basil pesto, sweet tomatoes all stuffed in a wrap with a side of spinach and tomato salad and you’ve got a delicious and satisfying dinner. Any left over can be an amazing make-ahead lunch that will make your coworkers jealous.

Featured Saskatchewan Producers

You will need

Preparation

1

Prepare the vegetables and chicken: Preheat the oven to 400F. Wash and rinse all produce.

Peel the sweet potatoes and cut in small dices. Thinly slice the onion.

Cut the chicken thigh in 1 inch cubes. Lightly oil and salt the chicken.

2

Bake the sweet potatoes & chicken: On a lined baking sheet, place the sweet potato. Drizzle with oil and season with salt & pepper. Combine and distribute evenly.

Bake for 10 minutes. Add the chicken cubes to the pan and bake until the chicken is fully cooked and the sweet potato dice are soft: 15-20 minutes.

3

Caramelize the onion: In an oiled pan, add the onions. Season with salt & pepper. Stir and saute, stirring regularly for 15-20 minutes or until caramelized.

4

Prepare the tomatoes & warm the wraps: Cut the tomatoes in small dices.

Heat the wraps in the warm oven for 1 minute.

5

Assemble the wrap: Build the wraps with pesto, chicken, sweet potatoes, onions and half the tomatoes.

Fold the ends of the wrap and roll it up.

6

Make salad and serve: In a bowl, place half the tomatoes, the spinach and the balsamic dressing, combine.

Serve the wraps with the side salad. Bon Appétit!

Ingredients

2 Portions

4 portions

6 portions

sweet potatoes

150 gr

300 gr

450 gr

Chicken thigh

220 gr

440 gr

660 gr

onion

1 large

2 large

3 large

tomatoes

Pesto

1 1/2 tbsp

3 tbsp

4 1/2 tbsp

balsamic dressing

1 tbsp

2 tbsp

3 tsp

spinach

60 gr

120 gr

180 gr

wrap

Recommended Wine Pairing

ANTINORI ORVIETO CLASSICO ABBOCCATO
Notes of meadow flowers and clover and fruity hints of green apples and green gages. Harmonious and sweet with firm body and an aftertaste of citrus fruits.
Region: Orvieto, Italy
Colour: White
Alcohol: 10.5%
Price (SLGA): $15.83

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: Mendoza, Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

Cool fact

ONIONS
In the Middle Ages, onions were an acceptable form of currency, and was used to pay for rent, goods and services, and even as gifts!

Cooking with Kids

Cooking for kids?
If your child doesn’t like tomatoe or any other vegetable, cook it separately and try to slowly introduce it to the child.

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

Make salad & serve

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Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Ratatouille pizza

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Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury black olives and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cold.
Gluten Friendly note: The gluten free pizza dough is too big to fit in the pizza box and is in your bag. Please keep the dough refregirated.

preparation time: 15 min
Total time: 30 min
difficulty level: 1
recipe ID: PB16
cuisine region: fusion Mediterranean

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Tools

knife
cutting board
2 medium bowls
baking sheet
parchment

Preparation

1

Prepare the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Cut the onion, eggplant, and mushroom in thin slices of about 1/2 cm thick.

2

Cook the vegetables: Place the onion, eggplant, and mushroom slices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Cook for about 12 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

3

Prepare the toppings: While the vegetables are cooking, pit the black olives and roughly chop them. Finely chop the thyme. Use about (1/2 tsp, 1 tsp) thyme.

4

Cook the pizza: When the vegetables are cooked, place them in a bowl and drizzle them with half of the balsamic dressing. Place the naan bread on the baking sheet. Top each naan bread with tomato sauce, cooked vegetables, and thyme. Cook the pizza in the oven at 400 for about 5 minutes.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Assemble the dressed arugula: In a medium bowl, place the arugula and the other half of the balsamic dressing. Combine to coat the arugula with the dressing.

6

Garnish and serve: Place the balsamic dressed arugula on top of each pizza, top with shaved parmesan. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

naan bread

onion

1 small

1 medium

mushroom

50 gr

100 gr

eggplant

100 gr

200 gr

thyme

3 gr

6 gr

tomato sauce

1/4 cup

1/2 cup

arugula

20 gr

40 gr

black olives

30 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

GF pizza crust

salt*

1/8 tsp

1/4 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp

Dr. Herrington’s

Regina Naturopathic

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

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto as children may not like its flavour. Feel free to slowly introduce new vegetables to children.

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

Assemble the dressed aregula
Garnish and serve

Recommended Wine Pairing

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

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

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Note: We cannot guarantee any dish is allergen free.

Nutritional Information

BBQ pulled pork tacos

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Note: If you requested no red meat, steps to make pulled chicken are at the bottom of the page. The recipe will take 25 minutes to prepare with pulled chicken.

You will need

Preparation

1

Prepare the vegetables: Wash and rinse all produce. Cut the radishes in thin slices. Cut the lime in wedges and roughly chop the cilantro. Thinly slice the red cabbage.

2

Prepare the onion: Cut the onion in small dices.

3

Make the filling: Lightly oil a pan on medium-high heat. Cook the onion 5 minutes.

Add the pulled pork and adobo spice. Combine. Heat through 5 minutes. If needed, add water to ensure the pan is never dry.

4

Heat the taco shells: Place a taco shells on a plate and cover it with a damp paper towel. Alternate taco shells with paper towels.

Microwave on high for 30 seconds to 1 minute, depending on the quantity.

5

Assemble and Serve: Fill each taco shells, place the BBQ pulled pork, radish, and red cabbage. Garnish with cilantro. Serve with lime wedges.

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

Pulled pork

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

adobo spice

1 tsp

2 tsp

3 tsp

red cabbage

50 gr

100 gr

150 gr

radish

50 gr

100 gr

150 gr

cilantro

3 gr

6 gr

9 gr

lime

tortilla

Pulled chicken steps

1

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

2

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

Cooking With Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Go easy on the fresh cilantro as kids may not like it’s flavour.

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

Assemble & Serve

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.