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BBQ jackfruit tacos

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Say hello to Jackfruit! This amazing ingredient can look and tastes exactly like pulled pork. Jackfruit became a go-to in the plant-based lifestyle a few years ago and is now loved by carnivores as well as vegetarian. You can even find delicious Jackfruit tacos at la Bodega Tapas in Regina! We can’t wait for you to try this recipe and discover this secret ingredient. The BBQ jackfruit is cooked in adobo spice and coated with a delicious home made maple BBQ sauce. The tacos are topped with red cabbage, cilantro, radishes and fresh lime.

You will need:

Preparation

1

Prepare the jackfruit and onion: Separate the “meat” of the jackfruit from the seeds and core. The core is more dense and white than the “meat”. Cut the core and, with your fingers, remove the seeds of the jackfruit.

Cut the onion in small dices.

2

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

Add the adobo spice, the jackfruit “meat” and (1/2 cup(2p), 1 cup(4p), 1 1/2 cup(6p) of water.

Cover. Reduce the heat to medium-low and cook for 20 minutes. If needed, add water to ensure the pan is never dry.

3

Prepare the toppings: 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.

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

Finish the filling: Use a fork and press on each piece of jackfruit. The fruit will separate in many small segment that look like pulled pork*. Add the maple BBQ sauce to the jackfruit and combine.

*If the filling in too liquid, increase the heat to high and stirn continuasly until desired texture.

6

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

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

jackfruit

1 can

2 cans

3 cans

onion

1 small

1 medium

1 large

adobo spice blend

1/2 tsp

1 tsp

1 1/2 tsp

red cabbage

50 gr

100 gr

150 gr

radish

50 gr

100 gr

150 gr

cilantro

3 gr

6 gr

9 gr

lime

taco shell

maple bbq sauce

1/3 cup

2/3 cup

1 cup

water

1/2 cup

1 cup

1 1/2 cup

oil*

1/4 tsp

1/2 tsp

3/4 tsp

salt*

1/4 tsp

1/2 tsp

3/4 tsp

pepper*

1/8 tsp

1/4 tsp

1/2 tsp

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

Sweet potato, chickpea & corn taco

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It’s taco time! Try these delicious and discovery tacos filled with roasted chickpeas, sweet potato, sweet corn, fresh tomatoes topped with lime, cilantro and guacamole crema. These tacos are light, fresh and Zesty! The perfect combination to add a touch a sunshine in your day.

You will need

Preparation

1

Cut & cook the sweet potatoes: Preheat the oven to 400F. Peel and dice the sweet potatoes in 1 cm dices.

Place the sweet potatoes on a lined baking sheet. Drizzle with oil. Season with adobo spice and salt & pepper. Combine. Cook 20 minutes.

2

Roast the corn & chickpeas: Add the corn & chickpeas to the sweet potatoes. Drizzle with oil. Season with salt & pepper. Combine. Cook for an additional 10 to 15 minutes.

3

Prepare the toppings: Wash and rinse all produce. Cut the tomato in small dices. Cut the lime in wedges and roughly cut the cilantro.

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 great.

5

Assemble & serve: In each corn tortilla, place the roasted sweet potatoes, chickpeas and corn. Top with tomatoes, cilantro, and guacamole crema. Serve with lime wedges.

Ingredients

2 portions

4 portions

6 portions

adobo spice blend

1/2 tsp

1 tsp

1 1/2 tsp

sweet potato

300 gr

600 gr

900 gr

corn & chickpeas

220 gr

440 gr

660 gr

cilantro

3 gr

6 gr

9 gr

lime

tomato

corn taco shell

guacamole crema

60 ml

120 ml

180 ml

Recommended Wine Pairing

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

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

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

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

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

Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Health Fact

Nutritional Information

Roasted chicken & corn taco

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Let’s celebrate the sun with tacos! Try these delicious and discovery tacos filled with adobo roasted Saskatchewan raised chicken, sweet potatoes, sweet corn, fresh tomatoes topped with lime, cilantro and guacamole crema. These tacos are light, fresh and Zesty! The perfect combination for hot sunny day.

You will need

Preparation

1

Cut & cook the sweet potatoes: Preheat the oven to 400F. Peel and dice the sweet potatoes in 1 cm dices.

Place the sweet potatoes on a lined baking sheet. Drizzle with oil. Season with adobo spice and salt & pepper. Combine.

Cook for 15 – 20 minutes or until the potatoes start to become golden.

2

Cut & cook the chicken: Meanwhile, cut the adobo chicken in 1 cm thick slices.

In an oiled skillet on medium heat, add the adobo chicken and cook 8 minutes, or until fully cooked.

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

3

Cook the corn: Add the corn to the sweet potatoes, combine and cook for an additional 10 minutes.

4

Prepare the toppings: Wash and rinse all produce. Cut the tomato(es) in small dices. Cut the lime in wedges and roughly cut the cilantro.

5

6

Assemble and Serve: In each corn tortilla, place the adobo chicken slices, roasted sweet potatoes and corn. Top with tomatoes, cilantro, and guacamole crema. Serve with lime wedges.

Ingredients

Included

2 portions

4 portions

6 portions

Adobo Chicken

200 gr

400 gr

600 gr

Adobo spice

1/2 tsp

1 tsp

1 1/2 tsp

Sweet potato

corn

80 gr

160 gr

240 gr

cilantro

3 gr

6 gr

9 gr

lime

tomato

100 gr

200 gr

300 gr

corn taco shell

guacamole crema

1/4 cup

1/2 cup

3/4 cup

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

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

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

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

Garnish & Serve

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Peach tamarind almonds

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This beautiful sun filled dish is sure to please everyone at the dinner table. Peaches, bell peppers, tamarind almonds, wild rice medley and spinach come together in the dish to create a burst of flavours. The dish is topped with peach honey and white balsamic dressing.

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 & pepper. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Roast the chickpeas: In an oiled saucepan on medium heat, add the mustard apricot chickpeas. Season with salt & pepper. Cook 5-8 minutes, stirring regularly.

3

Prepare the toppings: Wash and rinse all produce. Cut the bell pepper and peach in small dices. Roughly cut the tamarind almonds.

4

Serve: In individual bowls place the wild and brown rice, mustard apricot chickpeas the spinach, peach and bell pepper. Garnish with the peach, honey, white balsamic dressing and the tamarind almond. Serve.

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

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cup

spinach

50 gr

100 gr

150 gr

peach

bell pepper

tamarind almond

3 tbsp

1/3 cup

9 tbsp

Peach honey white balsamic dressing

1/3 cup

2/3 cup

1 cup

mustard apricot chickpeas

220 gr

440 gr

660 gr

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, 3 & 4.

Add the wild rice and brown rice blend to the water.
Add the chickpeas to the saucepan
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

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

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, peaches, bell peppers, tamarind almonds, wild rice medley and spinach come together in the dish to create a burst of flavours. The dish is topped with peach honey and white balsamic dressing.

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 & pepper. Combine.

Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed. 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. 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

Prepare the toppings: Wash and rinse all produce. Cut the bell pepper and peach in small dices. Roughly cut the tamarind almonds.

4

Serve: In individual bowls place the wild and brown rice, mustard honey apricot pork the spinach, peach and bell pepper. Garnish with the peach, honey, white balsamic dressing and the tamarind almond. Serve.

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

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

spinach

50 gr

100 gr

150 gr

peach

bell pepper

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach honey white balsamic dressing

1/3 cup

2/3 cup

1 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

Blueberry wild rice chickpeas

Posted on by

This beautiful super-food filled bowl is the perfect dinner to compliment a sunny day. This blueberry wild rice and chickpea dish is filled with 3 recognized super-foods: blueberry, almonds and spinach! On top of these super-foods, this dish features Saskatchewan grown wild rice, cucumbers, oranges and is topped with a zesty blueberry vinaigrette. This delicious meal will leave you feeling energized.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare and cook the rice: Preheat the oven to 375F. Rinse the wild rice & brown rice using a strainer.

In a pot, add the wild rice & brown rice blend, water 1-1/3 cup (2p), 2-2/3 cups tsp (4p), 4 cups (6p), salt & pepper, stir.

Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the rice is tender. Set aside.

2

Roast the chickpeas: Place the lemon chickpeas on a lined baking sheet. Drizzle with oil and spread on an even layer. Bake 35 minutes, stiring mid way through.

3

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

4

Finish the rice: Fluff the wild and brown rice with a fork.

5

Assemble & Serve: In individual bowls place the cooked wild and brown rice, roasted chickpeas, spinach, cucumber, orange, and blueberry. Drizzle each bowl with blueberry vinaigrette. Garnish with almond slices. Serve.

Note: this dish is also delicious the following day. Add the vinaigrette just before service to ensure the vegetables and fruit stay crunchy.

Bon Appétit!

Ingredients

2 portions

4 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cup

lemon pepper chickpeas

200 gr

400 gr

600 gr

spinach

75 gr

150 gr

225 gr

orange

blueberry

50 gr

100 gr

150 gr

mini cucumber

almond slices

30 gr

60 gr

90 gr

blueberry vinaigrette

1/3 cup

2/3 cup

1 cup

Healthy Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

BLUEBERRY
Blueberries play an important role in keeping our blood vessels healthy. A review last year of 83 published studies on blueberries concluded, ” increased dietary anthocyanin consumption represents a safe, economical, and important method of reducing incidence of chronic disease in humans and may even serve as non-pharmacologic (drug) treatment for such diseases.”

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Crunch
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!

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

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

Assemble & serve

Recommended Wine Pairing

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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Wild rice blueberry chicken

Posted on by

This beautiful super-food filled bowl is the perfect dinner to compliment a sunny day. This blueberry chicken wild rice dish is filled with 3 recognized super-foods: blueberry, almonds and spinach! This dish is filled with Saskatchewan grown wild rice, cucumbers, oranges, Saskatchewan raised chicken breast and is topped with a zesty blueberry vinaigrette. This delicious meal will leave you feeling energized.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare and cook the rice: Preheat the oven to 375F. Rinse the wild rice & brown rice using a strainer.

In a pot, add the wild rice & brown rice blend, water 1 1/3 cup (2p), 2 2/3 cups (4p), 4 cups (6p) cup, salt & pepper, stir.

Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the rice is tender. Set aside.

2

Cook the chicken: Place the lemon chicken on a lined baking sheet. Drizzle with oil and season with salt & pepper. Bake for 15-20 minutes. Let rest for 5 minutes and cut the chicken in thin slices.

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

3

4

Finish the rice: Fluff the wild and brown rice with a fork.

5

Assemble & Serve:
Bowl: Place the cooked wild and brown rice, spinach, cucumber, orange, blueberry and lemon chicken breast slices. Drizzle each bowl blueberry vinaigrette. Garnish with almond slices. Serve.

Plated: Assemble the salad by combining the spinach, almond slices, cucumber, orange and blueberry in a bowl. Serve the chicken with side of salad and rice. Garnish the salad with blueberry vinaigrette.

Note: this dish is also delicious the following day. Add the vinaigrette just before service to ensure the vegetables and fruit stay crunchy.

Bon Appétit!

Ingredients

2 portions

4 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cup

lemon pepper chicken breast

220 gr

440 gr

660 gr

spinach

75 gr

150 gr

225 gr

orange

blueberry

50 gr

100 gr

150 gr

mini cucumber

almond slices

30 gr

60 gr

90 gr

blueberry vinaigrette

1/3 cup

2/3 cup

1 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

Healthy Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Crunch
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!

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

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

Assemble & serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Ratatouille pizza

Posted on by

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.

Featured Saskatchewan Products

You will need

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.

2

Cook the vegetables: Place the vegetables on a lined baking sheet. Drizzle the vegetables with oil, and season with salt & pepper. Bake for 12 minutes.

3

Prepare the toppings: Pit the black olives and roughly chop them. Remove the thyme leave from the stem. Use about 1/2 tsp of thyme.

4

Assemble & cook the pizza: Drizzle the vegetables with half of the balsamic dressing.

Place the naan bread on the baking sheet. Top each naan bread with pizza sauce, vegetables, and thyme. Cook the pizza for 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

Dress the arugula: In a bowl, place the arugula and the rest of the balsamic dressing. Combine to coat the arugula.

6

Garnish & serve: Garnish each pizza with arugula, parmesan and black olives. Serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread

onion

1 small

1 medium

2 medium

mushroom

100 gr

200 gr

300 gr

eggplant

100 gr

200 gr

300 gr

oregano

3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup

arugula

20 gr

40 gr

60 gr

black olives

30 gr

60 gr

90 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp

parmesan

30 gr

60 gr

90 gr

Gluten Free only - pizza crust

Dr. Herrington's Health Fact

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

Ingredients

naan bread: wheat flour, water, canola oil, yogurt (milk ingredient, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, sugar, salt, calcium propionate, mono and diglycerides, potassium sobate, sodium bicarbonate.
onion
mushroom
eggplant
thyme
arugula
Italian Prosciutto di Parma
Balsamic dressing: grapeseed oil, balsamic, Dijon mustard, Italian spice blend, sugar, salt.
pizza sauce: tomato paste, water, grapeseed oil, Italian spice blend, sugar, salt.
parmesan
black olives

Vegan adaptation:

Naan bread: Enriched Wheat Flour, Water, Soybean Oil And/or Canola Oil, Salt, Sugar, Baking Powder, Yeast, Dehydrated Granulated Garlic, Calcium Propionate, Potassium Sorbate, Fumaric Acid.
Parmesan: Cashew, garlic powder, nutritional yeast.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Ratatouille pizza

Posted on by

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 prosciutto 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 cool.

Featured Saskatchewan Product

Tools

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.

2

Cook the vegetables: Place the vegetables on a lined baking sheet. Drizzle the vegetables with oil, and season with salt & pepper. Bake for 12 minutes.

3

Prepare the toppings: Shred the Italian Prosciutto di Parma in about 3 cm pieces. Pit the black olives and roughly chop them. Remove the thyme leave from the stem. Use about 1/2 tsp of thyme.

4

Assemble & cook the pizza: Drizzle the vegetables with half of the balsamic dressing.

Place the naan bread on the baking sheet. Top each naan bread with pizza sauce, vegetables, and thyme. Cook the pizza for 5 minutes.

5

Dress the arugula: In a bowl, place the arugula and the rest of the balsamic dressing. Combine to coat the arugula.

6

Garnish & serve: Garnish each pizza with arugula, parmesan, black olives and Italian Prosciutto di Parma. Serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread

onion

mushroom

150 gr

300 gr

450 gr

eggplant

75 gr

150 gr

225 gr

Thyme

3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup

arugula

20 gr

40 gr

60 gr

Italian Prosciutto di Parma

20 gr

40 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp

parmesan

3 tbsp

1/3 cup

1/2 cup

black olives

30 gr

60 gr

90 gr

GF Pizza crust

1 (GF only)

2 (GF only)

3 (GF only)

Dr. Herrington's Health Fact

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

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

Ingredients

naan bread: wheat flour, water, canola oil, yogurt (milk ingredient, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, sugar, salt, calcium propionate, mono and diglycerides, potassium sobate, sodium bicarbonate.
onion
mushroom
eggplant
thyme
arugula
Italian Prosciutto di Parma
Balsamic dressing: grapeseed oil, balsamic, Dijon mustard, Italian spice blend, sugar, salt.
pizza sauce: tomato paste, water, grapeseed oil, Italian spice blend, sugar, salt.
parmesan
black olives

No dairy adaptation:

Naan bread: Enriched Wheat Flour, Water, Soybean Oil And/or Canola Oil, Salt, Sugar, Baking Powder, Yeast, Dehydrated Granulated Garlic, Calcium Propionate, Potassium Sorbate, Fumaric Acid.
Parmesan: Cashew, garlic powder, nutritional yeast.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Roasted asparagus and potatoes

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This one pan Parmesan panko crusted asparagus, roasted potatoes, tomatoes and zucchini is easy to prepare and absolutely delicious. The subtle hints of lemon and garlic elegantly complete this dish. We bet you will love it!

Featured Saskatchewan Products

Tools

Preparation

1

Bake the potatoes: Turn on the oven to 430F. Wash and rinse all produce. Line a baking sheet with a non-stick sheet or parchment paper. Cut the potatoes in 2 cm dices. Place the fries on the baking sheet. Drizzle with oil (1/2 tsp, 1 tsp), salt (1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 30 minutes or until the potatoes start to become golden.

2

Prepare the vegetables: Break off the woody end of the asparagus. Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces. Dice the tomatoes in about 2 cm dices and zucchini in about 1 cm dices. Cut the parsley in about 1 cm pieces.

3

Cook the vegetables: Reduce the temperature of the oven to 350F. Add the tomatoes, asparagus and zucchini to the same baking sheet and cook for 5-7 minutes.

4

Prepare the Parmesan panko crust: Mince the garlic. Add the garlic to a small bowl with the Parmesan panko lemon blend and oil (1/4 tsp, 1/2 tsp). Combine.

5

Bake the crust on the vegetables: Increase the heat to broil. Place the Parmesan panko lemon crust on the vegetables. Place the baking sheet in the oven on broil for 1-2 minutes or until the crust starts to become golden. Keep a close eye on the crust, while under broil, to ensure it does not start to burn.

6

Garnish & serve: Place the vegetables on individual plates. Place the lettuce on the side. Garnish with the fresh parsley. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

potatoes

700 gr

1400 gr

asparagus

100 gr

200 gr

tomatoes

150 gr

300 gr

zucchini

1 small

1 medium

fresh parsley

4 gr

8 gr

Parmesan panko lemon blend

1/4 cup

1/2 cup

garlic

1 clove

2 cloves

lettuce

60 gr

120 gr

oil*

1/2 + 1/4 tsp

1 + 1/2 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

TOMATOES
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

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 4 & 6:

Prepare the Parmesan panko crust
Garnish & serve

Recommended Wine Pairing

PELEE ISLAND PINOT NOIR VQA
A medium red wine with a leather/tobacco aroma and a distinctive tannic finish.
Region: Canada
Colour: Red
Alcohol: 13%
Price (SLGA): $13.72

FAT BIRD MARLBOROUGH SAUVIGNON BLANC
A light New Zealand Sauvignon Blanc. Typical lime zest, passion fruit herbaceous characters with a bit of gooseberry fruitiness and a balanced crisp finish.
Region: New Zealand
Colour: White
Alcohol: 13%
Price (SLGA): $15.23

Tags

Note: We cannot guarantee any dish is allergen free.