Pistou linguini

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn‚Äôt 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‚Äôre 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

Polenta crusted pot pie

Pot pie is a classic. This polenta crusted pot pie is filled with bechamel sauce, pinto beans, carrots, celery, onion and is topped with creamy polenta. 

Featured Saskatchewan Producer

Heliotrope Organic farm

Heliotrope grows organic produce in the beautiful Qu’appelle valley, providing Regina SK and surrounding area.

Click here to see the farm.

You will need

Preparation

1

Setup: Wash and clean all produce. Set the oven to broil.

Cut the carrots, celery and onion in small dices. 

In a pot bring water to a boil for the polenta (1 1/2 cups, 3 cup, 4 1/2 cups).

2

Cook the vegetables and heat the pinto beans: In a large pot on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/4 tsp, 1/2 tsp, 3/4 tsp), the carrots, celery and onion. Cook 5 minutes. 

Rince the pinto beans in a strainer.  Add the pinto beans to the vegetables and cook an additional 3 minutes. Remove the pinto beans and vegetables from the pot.

3

Make the bechamel and finish the filling:  In the pot, on medium heat, add the butter (1 tbsp, 2 tbsp, 3 tbsp) and flour (1 tbsp, 2 tbsp, 3 tbsp).  Combine and cook 1 minutes. Add the milk (1 cup, 2 cups, 3 cups) while whisking until the sauce is thick. Add the vegetable stock. Whisk to combine. 

Add the pinto beans and vegetables to the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

Gluten Friendly make the bechamel: In a small bowl combine the cornstach, vegetable stock and water (2 tbsp, 1/4 cup, 1/3 cup) combine with a fork until smooth . In the pot on medium heat, add the milk (1 cup, 2 cups, 3 cups) and the cornstarch, vegetable stock and water. Whisk until the sauce is thick. 

Add the pinto beans and vegetables to the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

4

Cook the polenta: Once the water  is almost boiling, slowly stir in the polenta stirring constantly with a whisk. Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, about 3 minutes. Pour the polenta over the pot pie filling. Cook at Broil until golden (5-6 minutes).  Keep an eye on the pot pie to ensure it does not burn. 

5

Garnish & Serve: Cut the parsley in small pieces to garnish the pie. Serve the pot pie and garnish with parsley.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pinto beans

220gr

440 gr

660 gr

carrots

100 gr

200 gr

300 gr

celery branch

70 gr

140 gr

210 gr

onion

1

2

3

parsley

2 gr

4 gr

6 gr

polenta

180 gr

360 gr

540 gr

vegetable stock

1 tsp

2 tsp

3 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

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

  • Finish the filling
  • cook the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour:
Red
Alcohol: 12.5%
Price
(SLGA): $10.58

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $11.26

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Polenta crusted chicken pot pie

Chicken pot pie is a classic. This polenta crusted chicken pot pie is filled with bechamel sauce, chicken breast, carrots, celery, onion and is topped with creamy polenta. 

Featured Saskatchewan Producer

Heliotrope Organic farm

Heliotrope grows organic produce in the beautiful Qu’appelle valley, providing Regina SK and surrounding area.

Click here to see the farm.

You will need

Preparation

1

Setup: Wash and clean all produce. Set the oven to broil.

Cut the carrots, celery and onion in small dices. Cut the chicken breast in 1 inch dices. 

In a pot bring water to a boil for the polenta (1 1/2 cup, 3 cups, 4 1/2 cups).

2

Cook the chicken and vegetables: In a large pot on medium heat, add oil (1/2 tsp, 1 tsp 1 1/2 tsp), salt (1/2 tsp, 1 tsp, 1 1/2 tsp), and chicken breast dices. Cook the chicken 5-6 minutes.  Add pepper to taste. Add the carrots, celery and onion. Cook an additional 5 minutes.  Remove the chicken and vegetables from the pot.

3

Make the bechamel and finish the filling:  In the pot, on medium heat, add the butter (1 tbsp, 2 tbsp, 3 tbsp) and flour (1 tbsp, 2 tbsp, 3 tbsp).  Combine and cook 1 minutes. Add the milk (1 cup, 2 cups, 3 cups) while whisking until the sauce is thick. Add the chicken broth. Whisk to combine.

Put the chicken and vegetables in the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

Gluten Friendly make the bechamel: In a small bowl combine the cornstarch, chicken broth and water (2 tbsp, 1/4 cup, 1/3 cup) combine with a fork until smooth . In the pot on medium heat, add the milk ( 1 cup, 2 cups, 3 cups) and the cornstarch with water. Whisk until the sauce is thick. 

Put the chicken and vegetables in the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

4

Cook the polenta: Once the water  is almost boiling, slowly stir in the polenta stirring constantly with a whisk. Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, about 3 minutes. Pour the polenta over the chicken pot pie filling. Cook at Broil until golden (5-6 minutes).  Keep an eye on the pot pie to ensure it does not burn. 

5

Garnish & Serve: Cut the parsley in small pieces to garnish the pie. Serve the pot pie and garnish with parsley.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

chicken breast

220gr

440 gr

660 gr

carrots

100 gr

200 gr

300 gr

celery branch

70 gr

140 gr

210 gr

onion

1

2

3

parsley

2 gr

4 gr

6 gr

polenta

180 gr

360 gr

540 gr

chicken broth

1 tsp

2 tsp

3 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

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

  • Finish the filling
  • cook the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour:
Red
Alcohol: 12.5%
Price
(SLGA): $10.58

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $11.26

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

beanball ricotta pizza

This ricotta beanball pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.¬†

Featured Local Products

You will need:

Preparation

1

Roll out the pizza dough: Preheat the oven to 450¬į F for the pizza. Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.¬†

Gluten-Friendly: Skip this step as the pizza is already rolled out.

2

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the beanballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 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. 

3

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beanballs

150 gr

300 gr

450 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

225 ml

ricotta

60 ml

120 ml

180 ml

mozarella

100 gr

200 gr

300 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

1

2

3

tomatoes

1

2

3

balsamic dressing

45 ml

90 ml

135 ml

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the salad¬†
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Meatball ricotta pizza

This ricotta meatball pizza is an amazing comfort dish! These¬† meatballs are super tasty and juicy! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.¬†

Featured Local Products

You will need:

Preparation

1

Cook the meatballs: Preheat the oven to 400¬į F for the meatballs.¬†

Line a baking sheet with parchment paper or a non stick liner. Place the meatballs on the baking sheet and bake 20 minutes or until fully cooked. Increase the temperaure to 450¬į F for the pizza.¬†

Note: ensure the meatballs are cooked to a minimal internal temperature of  160F.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick. 

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the meatballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 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

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beef & pork meatballs

180 gr

360 gr

540 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

250 ml

ricotta

60 ml

120 ml

180 ml

mozarella

90 gr

180 gr

210 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

1

2

3

tomatoes

1

2

3

balsamic dressing

45 ml

90 ml

135 ml

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the salad¬†
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

spaghetti beanballs

This dish is an amazing comfort dish! These¬† ‚ÄúWOW‚ÄĚ inducing veggie beanballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the beanballs:
In a large pot, bring salted water to a boil for the pasta.

Preheat the oven to 400¬įF. Line a baking sheet with parchment paper. Place the beanballs on the baking sheet and cook for 18-20 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices. 

3

Cook the spaghetti: 
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture.  Once the spaghetti  is cooked. drain the pasta in the colander.

Gluten friendly: 
Cook the spaghetti for 7 minutes, stirring frequently. For more tender pasta boil for an additional minute. 

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce: 
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Add the spaghetti and beanballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil. 

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

Beanballs

200 gr

400 gr

600 gr

onion

1

2

2

mushroom

100 gr

200 gr

300 gr

signature marinera

1 cup

2 cup

3 cup

fresh basil

3 gr

6 gr

9 gr

Spaghetti

220 gr

440 gr

660 gr

Note: For the list of ingredients, scoll to the bottom of the page.

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

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

Health Fact

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 Dietician

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the sauce
  • Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plan Plant-Based:

  • ¬†beanballs (water, soy protein concentrate, canola oil, soy protein isolate, seasonings (modified cellulose, parmesan cheese (milk), sugar, onion powder, garlic powder, dehydrated bell pepper, dehydrated carrot, spices, spice eztracts, dehydrate garlic, dehydrated parsley, vitamins and minerals (thiamine mononitrate (b1), niacin, calcium pantothenate, folic acid, magnesium oxide, iron phosphate, zinc gluconate, copper gluconate), soy sauce (water, wheat, soy beans, salt), yeast extract, caramel colour, salt)
  • spaghetti (grain durum wheat)
  • onion
  • mushroom
  • signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style¬†mustard)
  • fresh basil
  • love

Gluten-friendly adaptation:

  • beanballs (gluten free): Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum,¬†sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.¬†¬†
  • spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

vegan adaptation:

  • beanballs (vegan):

    Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.  

Nutritional Information

Weight Watchers Smart Points

spaghetti meatballs

This dish is an amazing comfort dish! These¬† ‚ÄúWOW‚ÄĚ inducing meatballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the meatballs:
In a large pot, bring salted water to a boil for the pasta.

Preheat the oven to 375¬įF.¬†Line a baking sheet with parchment paper. Place the meatballs on the baking sheet and cook for 20 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices. 

3

Cook the spaghetti: 
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture.  Once the spaghetti  is cooked. drain the pasta in the colander.

Gluten friendly: 
Cook the spaghetti for 7 minutes, stirring frequently. For more tender pasta boil for an additional minute. 

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce: 
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Add the spaghetti and meatballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil. 

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

meatballs

250 gr

500 gr

750 gr

onion

1

2

2

mushroom

100 gr

200 gr

300 gr

Spaghetti

200 gr

400 gr

600 gr

signature marinera

3/4 cup

1 1/2 cup

2 1/4 cup

fresh basil

3 gr

6 gr

9 gr

Note: For the list of ingredients, scoll to the bottom of the page.

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

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

Health Fact

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 Dietician

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the sauce
  • Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plan Carnivore, Clean-food:

  • ¬†meatballs (ground beef, water, bread crumbs(flour, salt, baking powder, canola oil, dextrose, yeast, spices), soy rotein concentrate, sugar, salt, mustard, spices, green bell pepper, red bell pepper, parmesan cheese (part-skim milk, bacterial cultures, salt, emzymes), garlic, hydrolyzed soy protein, chili pepper, natural flavours, parsley)
  • spaghetti (grain durum wheat)
  • onion
  • mushroom
  • signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style¬†mustard)
  • fresh basil
  • love

Gluten-friendly adaptation:

  • pork and beef meatballs (gluten free)
  • spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Nutritional Information

Weight Watchers Smart Points

Lemon spaghetti

This simple quick dish is ready in filled with mediteranean flavours. The salty sun dried olive and capers, sweet tomatoes, fresh mixed greens, and tangy lemon marry perfectly with delicate spaghetti. This beautiful dish is ready under 15 minutes! 

Featured Local Products

Tools

Preparation

1

Cook the pasta:  In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta. Add salt ( 1 tbsp, 2 tbsp) to the pasta water . Once the water boils, add the spaghetti and cook about 9 minutes for al-dente or until desired texture.  

2

Preparation: Zest the lemon(s), pit the sun dried olives, peel and thinly slice the garlic, dice the tomatoes in 1 cm dices.  Juice the lemon(s).

3

Cook the garlic and tomatoes: On In a large pan on medium heat, add oil (1/2 tbs, 1 tbs) and tomatoes. Cook about 2 minutes until the tomatoes soften. Add the garlic and cook 1 more minute, until fragrant Рstir constantly to ensure the garlic does not burn. Add the capers and pitted sun-dried olives. 

4

Dress the mixed greens: Place the mixed greens in a bowl, add about 1/4 of the lemon juice to the mixed greens, oil (1/2 tsp, 1 tsp) and salt (1 pinch , 1/8 tsp). Toss.  

5

Assemble the pasta: Once the spaghetti  is cooked, reserve pasta water (1/4 cup , 1/2 cup). drain the pasta in the colander. Add the spaghetti, pasta water,  the lemon zest and  lemon juice to the pan. Combine.  Taste and adjust seasoning. 

6

Sereve & garnish the pasta: Serve the pasta and top with the dressed mixed greens. You can also serve the mixed greens as a side salad. 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

garlic

2 cloves

4 cloves

tomatoes

2 small

4 small

lemon

1

2

spaghetti

230 gr

460 gr

capers & sun dried olives

1/3 cup

2/3 cup

mixed greens

20 gr

40 gr

water*

2 litres

4 litres

oil*

1/2 + 1 tsp

1 + 2 tsp

salt*

1 tbsp + 1 pinch

2 tbsp + 1/8 tsp

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat. 

MAKING THIS RECIPE WITH KIDS ? 
Buffet style is best.

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Northern pike spaghetti

This simple quick dish is ready in filled with mediteranean flavours. The salty sun dried olive and capers, sweet tomatoes, fresh mixed greens, tangy lemon and light Northern Pike marry perfectly with delicate spaghetti. This beautiful dish is ready under 15 minutes! 

Featured Local Products

Tools

Preparation

1

Cook the pasta: ¬†Preheat the oven to 350¬į F for the Northern pike. ¬†In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta. Add salt ( 1 tbsp, 2 tbsp) to the pasta water . Once the water boils, add the spaghetti and cook about 9 minutes for al-dente or until desired texture.¬†¬†

2

Preparation: Zest the lemon(s), pit the sun dried olives, peel and thinly slice the garlic, dice the tomatoes in 1 cm dices.  Juice the lemon(s).

Line a baking sheet with parchment paper. Place the Northern pike on the lined baking sheet. Drizzle oil (1/4 tbs, 1/2 tbs)  on the fish. Sprinkle salt (1/8 tbs, 1/4 tbs) and half the lemon zest on the fish.  Bake about 7 minutes until the fish is opaque.

3

Cook the garlic and tomatoes: On In a large pan on medium heat, add oil (1/2 tbs, 1 tbs) and tomatoes. Cook about 2 minutes until the tomatoes soften. Add the garlic and cook 1 more minute, until fragrant Рstir constantly to ensure the garlic does not burn. Add the capers and pitted sun-dried olives. 

4

Dress the mixed greens: Place the mixed greens in a bowl, add about 1/4 of the lemon juice to the mixed greens, oil (1/2 tsp, 1 tsp) and salt (1 pinch , 1/8 tsp). Toss.  

5

Assemble the pasta: Once the spaghetti  is cooked, reserve pasta water (1/4 cup , 1/2 cup). drain the pasta in the colander. Shred the Northern pike with 2 forks. Add the spaghetti, pasta water, rest of the lemon zest, lemon juice and Northern pike to the pan. Combine.  Taste and adjust seasoning. 

6

Sereve & garnish the pasta: Serve the pasta and top with the dressed mixed greens. You can also serve the mixed greens as a side salad. 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Northern Pike

220 gr

440 gr

garlic

2 cloves

4 cloves

tomatoes

2 small

4 small

lemon

1

2

spaghetti

200 gr

400 gr

capers & sun dried olives

1/3 cup

2/3 cup

mixed greens

20 gr

40 gr

water*

2 litres

4 litres

oil*

1/2 + 1/2 + 1 tsp

1 + 1 + 2 tsp

salt*

1 tbsp + 1/8 tsp + 1 pinch

2 tbsp + 1/4 tsp + 1/8 tsp

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat. 

MAKING THIS RECIPE WITH KIDS ? 
Buffet style is best.

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Rose fettuccine

Fettuccine is one of our favourite pastas! They are an Italian specialty that you are sure to fall in love with! This pasta is filled with eggplant, mushrooms, onion, and sundried tomatoes in a rich and creamy rose sauce. Within minutes you will have a dish the whole family will love!  

Please note: The pasta in the picture shows pappardelle which were not available this week. Your kit includes fettuccine which is also amazing with this sauce. 

Featured Local Products

You will need

Preparation

1

Preparation: ¬†Preheat the oven to 400¬į F for the vegetables. In a large pot, bring water (2 litres, 4 litres, 6 litres) to a boil for the pasta. Slice the mushrooms and the onion in roughly 1/2 cm thick slices.¬† Dice the eggplant in 1 cm dices.

2

Cook the vegetables: Line a baking sheet with parchment paper. Place the mushroom, eggplant & onion on the baking sheet. Add salt (1/8 tbs, 1/4 tbs, 1/2 tbs), pepper (1 pinch, 1/8 tbs, 1/4 tbs), & drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Combine vegetables & ensure they are placed in a single layer. Cook in the oven for about 15-20 minutes until the vegetables are tender & start to roast.

3

Cook the pasta: Once the water is boiling, add the fettuccine, stir, cover and cook for 9-12 minutes or until desired texture.

Gluten Free: Cook the gluten free linguine for 9 minutes for al dente.

4

Assemble the pasta: Once the fettuccine is cooked, reserve pasta water (3 tbsp, 1/3 cup, 1/2 cup) and then drain the pasta in a colander. In the pasta pot, add the cooked mushroom, eggplant, onions, sun-dried tomatios, tomato sauce and cream. Combine and let heat up, stirring regularly for about 1 minute on medium heat. Add the cooked fettuccine to sauce. Add 1 tbsp at a time of the pasta water to thin the sauce as desired. Serve in individual bowls.     

Please note: The pasta in the picture shows pappardelle which were not available this week. Your kit includes fettuccine which is also amazing with this sauce.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

mushroom

160 gr

320 gr

480 gr

eggplant

1 small

1 medium

1 large

fettuccine

200 gr

400 gr

600 gr

Gluten free linguine

200 gr

400 gr

600 gr

tomato sauce

160 ml

320 ml

480 ml

cream

45 ml

90 ml

135 ml

sun dried tomatoes

15 gr

30 gr

45 gr

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

Health Fact

Regina Naturopathic

Dr Craig Herrington Naturopath

MUSHROOM
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

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 5:

  • Assemble the pasta

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information