fusion Archives - Page 4 of 7 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Barley beet bowl

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Who’s ready for a simple, delicious meal?! This 40-minute Barley beet bowl is calling your name. This dish marries beautifully the deep savoury flavours of barley, beets and Parmesan with the sweetness of dried cranberries and black garlic caramel balsamic dressing. The bowl is topped with toasted hazelnuts and fresh pea shoots from Acre 10 gourmet greens.

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted.

Featured Saskatchewan Products

Tools

knife
vegetable peeler
pot
cutting board
medium pan
baking sheet
non-stick liner or parchment paper

Preparation

1

Cook the barley: Heat the oven to 400F. In a medium pot, add the barley, water.(1 1/2 cup, 3 cups) and salt (1/4 tsp, 1/2 tsp) Bring to a boil, cover and let simmer 25 minutes.

Gluten Friendly
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 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.

Gluten Friendly & vegan
Cook the lentils & the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 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.

In the sink, place the lentils in a strainer and rinse it well. In a separate pot, add the lentils and water depending on the size of your pot (1 cup, 2 cups), The water should cover the lentils by at least 3-4 inches. Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

2

Prepare & cook the vegetables: Rinse and dry all produces. Peel the beets. Cut the onion and beets in thin dices of about 1 cm thick. Place the onion and 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 and the onion is starting to become golden.

3

Cook the tofurkey: In a pan, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the tofurkey & cook about 8 minutes, stirring regularly, until the tofurky is a bit crispy. Note the tofurkey is fully cooked. Roasting it in the pan gives it more texture.

Gluten Friendly
Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas.

Note: Ensure the sausage is cooked to at least 165F.

Gluten Friendly & vegan
the lentils cooked on step 1 replace the tofurky.

4

Toast the hazelnuts: Roughly chop the hazelnuts. Place the hazelnuts in a small pan and toast on medium heat for about 1 minute. moving the hazelnuts regularly to prevent burning.

5

Garnish and serve: Place the barley* on individual plates. Top with roasted onion, beets, tofurkey*, cranberry, hazelnuts, sunflower sprouts and garnish with black garlic caramel dressing. Serve.

*Gluten friendly: the barley is replaced by brown rice

** Gluten friendly: the tofuky is replaced by Italian sausage
Gluten friendly & vegan: the tofurky is replaced by lentils

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

tofurky

100 gr

200 gr

onion

1 small

1 medium

beets

150 gr

300 gr

black garlic caramel balsamic dressing

3 tbsp

1/3 cup

sunflower sprout

4 gr

8 gr

hazelnuts

3 tbsp

1/3 cup

parmesan

2 tbsp

1/4 cup

dried cranberry

3 tbsp

1/3 cup

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 + 1/2 tsp

1 + 1 tsp

water

1 1/2 cup

3 cup

Rice-GF only

2/3 cup

1 1/3 cup

italian sausage-GF only

lentils-GF vegan only

1/4 cup

1/2 cup

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

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 Parmesan and beets to children.

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

Garnish and serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Za’atar bowl

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Fill your home with the luxurious smells of the middle east with this Za’atar fall bowl. Pearl barley is topped with roasted za’atar chickpea, tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family!

Featured Saskatchewan Products

Tools

Preparation

1

Cook the barley: Heat the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup, 3 cup) and salt (¼ tsp, 1/2 tsp) . Bring to a boil, cover and let simmer 25 minutes.

2

Cook the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.

3

Cook the vegetables and chickpea: Place the tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 5 minutes in the oven. Take the baking sheet out of the oven and place the za’atar chickpea on the baking sheet. Cook for an additional 10 minutes until the vegetables are fully cooked.

4

Prepare the garnish: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds.

5

Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning.

6

Assemble and serve: On individual plates, place the barley*, top with the za’atar chickpea, baked vegetables, raw green beans, black olives, toasted almonds, mixed greens & pea sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

*Gluten friendy: barley is replaced by brown rice

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

Za'atar chickpea

1 cup

2 cups

green beans

65 gr

130 gr

tomato

75 gr

150 gr

za'atar

2 tsp

4 tsp

black olives

30 gr

60 gr

almonds

3 tbsp

1/3 cup

za'atar lemon dressing

1/4 cup

1/2 cup

mixed greens

50 gr

100 gr

pea sprouts

3 gr

6 gr

brown rice - gf only

2/3 cup

1 1/3 cup

salt*

1/4 + 1/4 tsp

1/2 +1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp

water

1 1/2 cup

3 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BARLEY
Barley contains a very important type of fibre called beta glucans. In numerous studies, beta-glucans were found to reduce cholesterol levels, support healthy blood sugar, support the immune system, reduce inflammation in the digestive tract, and even have cancer protective effects.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!

Feel free to slowly introduce za’atar and black olives to children as they may not like their flavour right away.

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

Toast the almonds
Assemble 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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Za’atar Trout

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Fill your home with the luxurious smells of the middle east with this Za’atar Trout and roasted vegetables dish. Pearl barley is topped with juicy trout, roasted fresh tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family!

Recommended Wine Pairing

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

Featured Saskatchewan Products

1

Cook the barley: Heat the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup, 3 cup) and salt (1/2 tsp, ¼ tsp) Bring to a boil, cover and let simmer 25 minutes.

2

Cook the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.

3

Cook the vegetables and trout: Place the tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 5 minutes in the oven. Take the baking sheet out of the oven and place the za’atar trout on the baking sheet. Cook for an additional 7-10 minutes depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the trout, and if it flakes easily and is opaque it’s ready. Make sure to not overcook.

Note: Ensure the trout is cooked to at least 145F but do not over cook it as it will become dry quickly.

4

Prepare the olives and almonds: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds.

5

Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning.

6

Assemble and serve: On individual plates, place the barley, top with the trout, baked vegetables, raw green beans, black olives, toasted almonds, arugula, sunflower sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

Bon Appétit!

Nutritional Information

Coconut beet soup

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This weather is screaming warm cozy foods! This soup is a perfect comfort dish. It’s delicious, light, filling and gorgeous! This healthy coconut beet soup is garnished with stunning beet slices and pea shoots from Acre 10 Gourmet Greens and is served with a warm ciabatta bun. Put on your favourite pj and get ready for a cozy dinner!

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted.

Featured Saskatchewan Products

Tools

blender
knife
cutting board
vegetable shredder
large pot
baking sheet

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce. Dice the onion in 1 cm dices. Peel the potatoes and beets (except one) and cut in 1 cm dices.

IMPORTANT: ensure to set aside 1 small beet for decoration.

2

Cook the soup: In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), herbes de Provence & garlic powder, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 20 minutes until the beets and potato are fork tender.

When the vegetables have 10 minutes left too cook, turn on the oven to 430F to heat the ciabatta buns.

3

Add the coconut mylk: Set aside about 1 tsp of coconut mylk & vegetable stock concentrate per serving to garnish. Add the rest of the coconut mylk & vegetable stock concentrate to the soup.

4

Blend the soup: Place the soup in the blender and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper based as desired.

5

Prepare the toppings & warm up the buns: Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat in the oven for about 2 minutes. Peel the beet set aside on step 1 and slice it as thin as possible.

6

Assemble and serve: In individual bowls, place the soup, Garnish with the coconut mylk and vegetable stock concentrate that you set aside in step 3. Garnish with the pea shoots and slices of beet To prevent the beet slices from sinking in the bowl place the slices flat on the soup. Serve with a warm ciabatta bun.

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted.

bon appétit!

Ingredients

Included

2 portions

4 portions

potato

350 gr

700 gr

beet

400 gr

800 gr

onion

1 small

1 medium

herbes de provence & garlic powder

1 1/2 tsp

3 tsp

coconut mylk & vegetable stock concentrate

3 tbsp

1/3 cup

ciabatta bun

pea shoots

3 gr

6 gr

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

water*

4 cups

8 cups

Dr. Herrington's Health Fact

Regina Naturopathic

BEET
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?
Go easy on the radish shoots and raw beet slices for kids as they may not like their flavour.

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

Add the coconut mylk
Assemble & Serve

Recommended Wine Pairing

DEINHARD RIESLING MOSCATO
A unique blend of German Riesling with the fruitiness of Moscato.
Region: Germany
Colour: White
Alcohol: 10%
Price (SLGA): $16.00

GEORGE DUBOUEF BEAUJOLAIS NOUVEAU
Beaujolais Nouveau is a red wine made from Gamay grapes from the Beaujolais region of France. Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6-8 weeks after harvest. The method of production means that there is very little tannin. Released worldwide on the third Thursday of November every year.
Region: Beaujolais, France
Colour: Red
Alcohol: 12%
Price (SLGA): $16.48

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Prairie pizza

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Its pizza night! This roasted beet pizza is packed full of hearty vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with a cherry and Saskatoon berry balsamic dressing and loaded with savory veggie ground, roasted beets, and onion then topped with balsamic dressed arugula, pumpkin seeds and shaved Parmesan.

Note: You can also serve the dressed arugula as a side salad.

Featured Saskatchewan Producers

You will need

knife
vegetable peeler
cutting board
medium bowls
medium pan
1 or 2 baking sheet
1 or 2 parchment or non-stick liner

Preparation

1

Prepare & cook the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp) , sprinkle with salt ( ¼ tsp, 1/2 tsp, 3/4 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden. Keep the oven on to heat the pizzas.

2

Cook the veggie ground: In a pan, add the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp), heat on medium/high heat. Add the veggie ground & cook about 8 minutes, stirring regularly, until the veggie ground is fully cooked.

3

Prepare the pizza: Once the vegetables and veggie ground are cooked, place them in a medium bowl. Place the naan bread on one or 2 lined baking sheet. Spread the most of the cherry and Saskatoon berry balsamic dressing (3 tbsp, 1/3 cup, 1/3 cup + 3 tbsp ) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad. Evenly place the vegetables and veggie ground on the naan breads. 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 to 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. Keep the Gluten Free Pizza dough in the fridge or freezer.

4

Assemble the dressed arugula: In a medium bowl, place the arugula and the rest (1 tbsp, 2 tbsp, 3 tbsp) of the cherry and Saskatoon berry balsamic dressing. Combine to coat the arugula with the dressing.

5

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

Note: You can also serve the dressed arugula as a side salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

veggie ground

100 gr

200 gr

300 gr

naan bread

pizza crust: gf

GF only - 1

GF only - 2

GF only - 3

onion

beets

80 gr

160 gr

240 gr

cherry and Saskatoon berry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

1/2 cup + 3 tbsp

arugula

30 gr

60 gr

90 gr

pumpkin seeds

1 tbsp

2 tbsp

3 tbsp

parmesan

40 gr

80 gr

120 gr

Recommended Wine Pairing

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

Tags

Note: We cannot guarantee any dish is allergen free.

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking for kids?
Feel free to go slowly introduce arugula, Parmesan and beets as children may not like their flavour. You can also replace the saskatoon cherry balsamic dressing with tomato sauce for children.

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

Assemble the dressed aregula
Garnish and serve

Nutritional Information

Prairie pizza

Posted on by

Its pizza night! This roasted beet pizza is packed full of hearty vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with a cherry balsamic dressing and loaded with Italian sausage, roasted beets, and onion then topped with balsamic dressed arugula and greens, pumpkin seeds and shaved Parmesan.

Note: You can also serve the dressed arugula and greens as a side salad.

Featured Saskatchewan Products

Tools

knife
vegetable peeler
cutting board
2 medium bowls
2 baking sheet
2 parchment or non-stick liner

Preparation

1

Prepare & cook the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion and beets in thin dices of about 1 cm thick. Place the onion and beet dices 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 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.

2

Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas.

Note: Ensure the sausage is cooked to at least 165F.

3

Prepare the pizza: Once the vegetables and sausages are cooked, place them in a medium bowl. Place the naan bread on one or both lined baking sheet. Spread most of the saskatoon cherry balsamic dressing (3 tbsp, 1/3 cup) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad. Evenly place the vegetables and sausage on the naan breads. 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 to 10 minutes.

4

Assemble the dressed arugula: In a medium bowl, place the arugula & greens and the rest (1 tbsp, 2 tbsp) of the saskatoon cherry balsamic dressing. Combine to coat the arugula with the dressing.

5

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

Note: You can also serve the dressed arugula and greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Italian sausage

150 gr

300 gr

naan bread

pizza dough - gf

GF only

onion

1 medium

beets

80 gr

160 gr

saskatoon cherry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

arugula

20 gr

40 gr

pumpkin seeds

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

Recommended Wine Pairing

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

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Assemble the dressed aregula
Garnish and serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Ratatouille spaghetti

Posted on by

This Mediterranean pasta is the ultimate easy and delicious comfort food. Ratatouille is a traditional French vegetable stew that captures the sun filled flavours of summer. This ratatouille pasta features roasted bell peppers, zucchini, onion. The secret to this delicious tomato sauce is the simple ingredients we use to make it from scratch: Diced tomatoes, tomato paste, water, Herbe de Provence, garlic powder, salt, sugar. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

Please note: the basil was replaced with fresh Italian parsley.

Featured Saskatchewan Products

You will need

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

Preparation

1

Set up & cut the vegetables: Preheat the oven to 400° F. Bring salted water to a boil in a large pot. Rinse and dry all produces.

Cut the bell pepper and the onion in medium dice. Cut the zucchini in small dice. Separate the Italian parsley leaves.

2

Cook the vegetables: Place the bell pepper, onion and zucchini on a lined baking sheet. Drizzle the vegetables with oil. Season with salt & pepper. Combine and place the vegetables in a single layer. Cook for 25 minutes.

3

Cook the pasta: Add the spaghetti to the boiling water. Stir, cover and cook for 8 minutes for al dente. Drain in a colander.

Gluten Friendly: Cook the spaghetti for 7 minutes.

4

Drain the pasta: Once the pasta is cooked, drain in a colander or strainer. Place the signature tomato sauce in the pot and heat it for about 5 minutes. Add the pasta back to the pot. Separate the leaves of the parsley.

5

Heat the sauce & chickpeas: Heat the signature tomato sauce and Herbe de Provence chickpeas in a pot for 5 to 10 minutes. Add the spaghetti to the pot. Combine.

6

Combine & serve: Add the roasted vegetables to the pasta. Combine. Garnish with Italian parsley leaves. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

bell pepper

onion

1 medium

1 large

zucchini

200 gr

400 gr

Herbes de Provence chickpeas

200 gr

400 gr

spaghetti

200 gr

400 gr

Gluten Free spaghetti

Gluten Friendly Only

200 gr

400 gr

signature tomato sauce

1 cup

2 cup

Italian parsley

5 gr

10 gr

Health Tip

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

NEW FOODS
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
RECIPE TIP
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 5.
– Combine & serve

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 crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Ratatouille spaghetti

Posted on by

This Mediterranean pasta is the ultimate easy and delicious comfort food. Ratatouille is a traditional French vegetable stew that captures the sun filled flavours of summer. This ratatouille pasta features roasted chicken breast, bell peppers, zucchini, onion. The secret to this delicious tomato sauce is the simple ingredients we use to make it from scratch: Diced tomatoes, tomato paste, water, Herbe de Provence, garlic powder, salt, sugar. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. The basil was replaced with fresh Italian parsley.

Featured Saskatchewan producers

You will need

knife
colander
cutting board
large pan
large pot
baking sheet
non-stick liner or parchment

Preparation

1

Set up & cut the vegetables: Preheat the oven to 400° F. Bring salted water to a boil in a large pot. Rinse and dry all produces.

Cut the bell pepper and the onion in medium dice. Cut the zucchini in small dice. Separate the Italian parsley leaves.

2

3

Cook the chicken: Place the Herbes de Provence chicken breast on a lined baking sheet, Drizzle with oil and season with salt & pepper. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F.

4

Cook the spaghetti: Add the spaghetti to the boiling water. Stir, cover and cook for 8 minutes for al dente. Drain in a colander.

Gluten Friendly
Cook the spaghetti for 7 minutes.

5

Heat the sauce: Heat the signature tomato sauce in a pot for 5 to 10 minutes. Add the spaghetti to the sauce. Combine.

6

Combine & serve: Add the roasted vegetables and the chicken to the spaghetti. Combine. Garnish with Italian parsley leaves. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

chicken with herbes de Provence

200 gr

400 gr

600 gr

bell pepper

75 gr

150 gr

225 gr

onion

1 small

1 medium

1 large

zucchini

150 gr

300 gr

450 gr

spaghetti

160 gr

320 gr

480 gr

spaghetti (GF)

160 gr

320 gr

480 gr

signature tomato sauce

3/4 cup

1 1/2 cup

2 1/4 cup

Italian parsley

5 gr

10 gr

15 gr

Health Tip

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

NEW FOODS
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
RECIPE TIP
Feel free to slowly introduce new vegetables to children.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 6
– Step 6: Combine & 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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Raspberry summer bowl

Posted on by

This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with smoked tofu, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!

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

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Featured Saskatchewan Products

Regina Naturopathic

CARROT
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away.

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

Garnish & serve

Tools

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

smoked tofu

105 gr

210 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

salt

1 tsp

2 tsp

water

2 litre

4 litre

Preparation

1

Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles. Add the salt (1 tbs, 2 tbs). When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

2

Prepare the vegetables and tofu: Rinse and dry all produces. Cut the smoked tofu in thin 2 cm cubes. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.

3

Finish the noodles: Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodles. Drain and set aside. The noodles will be room temperature when served.

4

Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, red cabbage, carrots the radish and top with the smoked tofu, drizzle with Raspberry ginger sauce.

Bon Appétit!

Nutritional Information

Mexi burger

Posted on by

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

Featured Saskatchewan producers

You will need

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

Preparation

1

Prepare & bake the fries: Wash and rinse all produce. Preheat the oven to 430F. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake about 20 minutes.

2

Prepare & cook the vegetables: Peel and shred the beets, finely cut the onion. Using a strainer, rinse the black beans.

In an oiled pan, cook the onion and the beets on medium heat for 5 minutes, or until the onion is tender.

Remove the pan from the heat and let the vegetables cool.

3

Make the patty mixture: In a medium bowl, add the black beans. Mash them with a fork. Add the cooked vegetables, and chickpea flour mix. Season with salt & pepper. Combine.

4

Form & cook the patties: Using the mixture, form 1 patty per portion. Rinse and dry the pan. Oil the pan and cook the patties on medium heat 6-7 minutes per side.

5

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

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

6

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

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beet

75 gr

150 gr

225 gr

onion

1 small

1 medium

1 large

black beans

150 gr

300 gr

450 gr

chickpea flour and Mexican spice blend

3 tbsp

1/3 cup

9 tbsp

ciabatta bun

cilantro

3 gr

6 gr

9 gr

tomato

guacamole crema

1/3 cup

2/3 cup

1 cup

fried jalapeno

1 tbsp

2 tbsp

3 tbsp

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

Dr. Herrington's Health Fact

Regina Naturopathic

BLACK BEAN
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

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

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

Make the patties
Assemble & Serve

Recommended Wine Pairing

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

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

Ingredients

potatoes
beet
black beans
chickpea flour and Mexican spice blend (cilantro, cumin, paprika, lemon zest, onion powder, garlic powder, thyme, rosemary, red pepper flakes)
onion
ciabatta bun (Water, Brown Rice Flour, Tapioca Starch, Whole Grain Sorghum Flour, Tapioca Syrup, Xanthan Gum, Millet Seeds, Contains 2% or Less of Each of the Following: Dried Whole Eggs, Millet Flour, Amaranth Seeds, Teff Seeds, Red Quinoa Seeds, High Oleic Safflower Oil, Molasses, Salt, Vinegar, Yeast, Enzymes)
guacamole crema: guacamole (hass avocados, tomatoes, red onions, onions, cilantro, lime juice, jalapenos, sea salt, garlic), sour cream, greek yogurt
cilantro
tomato
fried jalapeno: jalapeno peppers, enriched wheat flour, sunflower and/or safflower and/or canola oil, sea salt.
love

Gluten friendly adaptation

crunchy peas to replace the fried jalapeno: organic green peas, mango habanero seasoning (orgnaic cane sugar, sea salt, organic mango powder, organic habanero, natural mango flavour, orgnic cayenne pepper, citric acid), organic topioca starch, organic pea starrch, water, organic cane sugar, organic sunflower oil
ciabatta bun: Water, corn starch, liquid egg-white, tapioca starch, brownrice flour, soybean and/or canola oil, sugar, yeast, chicory rootinulin, psyllium husk, xanthangum, modified cellulose, cultured corn syrup solids, powdered cellulose,salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.may contain other soy.

Vegan adaptation

guacamole crema: guacamole (hass avocados, tomatoes, red onions, onions, cilantro, lime juice, jalapenos, sea salt, garlic), coconut milk

Note: We cannot guarantee any dish is allergen free.