italian Archives - Page 2 of 4 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Northern pike spaghetti

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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

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

Preparation

1

Cook the pasta: Preheat the oven to 350° 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 – stir 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

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

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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!

Featured Local Products

You will need

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

Preparation

1

Setup & cut the vegetables: Bring water to a boil for the fettuccine. Season the water with salt.

Cut the sundried tomatoes, mushroom and the onion in thin slices. Cut the eggplant in small dices.

2

Cook the vegetables: Lightly oil a pan and cook the mushrooms, onion and eggplant on medium heat for 5 to 10 minutes. Season with salt & pepper.

3

Cook the pasta: Once the water is boiling, add the fettuccine, stir, cover and cook 8 to 9 minutes for al dente.

Reserve pasta water in step 5.

Gluten Free: Cook the gluten free fettuccine for 7 minutes for al dente.

4

Make the sauce: Reserve 3 tbsp, 6 tbsp, 9 tbsp of pasta water (use in step 6). Drain the fettuccine.

Add the tomato sauce and cream to the vegetables. Bring the sauce to a boil.

5

Finish the pasta: Add the fettuccine to the sauce. Combine.
1 tbsp at a time, add pasta water to thin the sauce as desired. Serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

mushroom

160 gr

320 gr

480 gr

eggplant

150 gr

300 gr

450 gr

fettuccine

180 gr

360 gr

540 gr

tomato sauce

178 ml

356 ml

534 ml

cream

45 ml

90 ml

135 ml

sundried 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

Ingredients

fettuccine: durum wheat
onion
mushroom
eggplant
tomato sauce: Tomato coulis, water, Italian spice blend, sugar, salt.
cream
sundried tomatoes: tomato, oil

Vegan adaptation:

coconut milk

Gluten friendly adaptation:

fettuccine (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

beef fettuccine

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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 beef, mushrooms, onion, and sundried tomatoes in a rich and creamy rose sauce. Within minutes you will have a dish the whole family will love!

Featured Local Products

You will need

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

Preparation

1

Setup & cut the vegetables: Bring water to a boil for the fettuccine. Season the water with salt.

Cut the sundried tomatoes, mushroom and the onion in thin slices. Cut the eggplant in small dices.

2

Cook the vegetables: Lightly oil a pan and cook the mushrooms, onion and eggplant on medium heat for 5 to 10 minutes. Season with salt & pepper.

3

Cook the pasta: Once the water is boiling, add the fettuccine, stir, cover and cook 8 to 9 minutes for al dente.

Reserve pasta water in step 5.

Gluten Free: Cook the gluten free linguine for 7 minutes for al dente.

4

Cook the beef: Add the beef and the sundried tomatoes to the vegetables. Season the beef with salt & pepper. Break up the beef. Cook for 10 minutes.

Note: ensure the ground beef is cooked to a minimum temperature of 160°F

5

Make the sauce: Reserve 3 tbsp, 6 tbsp, 9 tbsp of pasta water (use in step 6). Drain the fettuccine. Add the tomato sauce and cream to the vegetables and beef. Bring the sauce to a boil.

6

Finish the pasta: Add the fettuccine to the sauce. Combine. 1 tbsp at a time, add pasta water to thin the sauce as desired. Serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

mushroom

160 gr

320 gr

480 gr

eggplant

50 gr

100 gr

150 gr

Fettuccine

180 gr

360 gr

540 gr

ground beef

220 gr

440 gr

660 gr

tomato sauce

178 ml

356 ml

534 ml

cream

45 ml

90 ml

135 ml

sundried tomatoes

15 gr

30 gr

45 gr

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

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

Ingredients

fettuccine: durum wheat
onion
mushroom
eggplant
ground beef
tomato sauce: Tomato coulis, water, Italian spice blend, sugar, salt.
cream
sundried tomatoes: tomato, oil

Vegan adaptation:

coconut milk

Gluten friendly adaptation:

fettuccine (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Chicken pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with lightly steamed snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F. In a pot, bring water to a boil for the linguine.

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: Rinse and dry all produces. Remove the shell the sugar snap peas. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the peas and 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

100 gr

200 gr

300 gr

fresh peas

60 gr

120 gr

180 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 vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. 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 help by completing step 5 & 6:

Combine
Garnish & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with lightly steamed snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

Tools

knife
cutting board
colander
large pot
baking sheet
non-stick lining sheet
pan

Preparation

1

Preparation: Rinse and dry all produces. In a large pot, bring water (about 4 cups, about 4 to 8 cups, about 8 to 12 cups) to a boil for the pasta with salt (1 tbsp, 2 tbsp. 3 tbsp). Slice the snap peas in half. Separate the fresh mint leaves.

2

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and the snap peas and fresh peas (in 1 bag). Stirring regularly cook about 3 minutes.

3

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save some 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.

Gluten Friendly: Cook the gluten free pasta approximately 9 minutes or until desired texture.

4

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust seasoning as desired. We recommend about (1/2 tsp, 1 tsp 1 1/2 tsp) salt and (1/8 tsp, 1/4 tsp, 1/2 tsp) pepper.

5

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

mint

2 gr

4 gr

6 gr

snap peas

120 gr

240 gr

360 gr

fresh peas

60 gr

120 gr

180 gr

pea pistou

1/2 cup

1 cup

1 1/2 cup

linguine

180 gr

360 gr

540 gr

parmesan

1 tbsp

2 tbsp

3 tbsp

red chili flakes

1/2 tsp

1 tsp

1 1/2 tsp

oil*

1/2 tsp

1 tsp

1 1/2 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

3 tbsp + 1 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

1/2 tsp

pasta water*

1/4 cup

1/2 cup

3/4 cup

water*

about 4 cups

about 4 to 8 cups

about 8 to 12 cups

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Combine
Garnish & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chicken pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with lightly steamed sugar snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

Tools

Preparation

1

Cook the chicken: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp).

Cut the chicken in 1/2 cm slices. In a small pan, add the oil (1/2 tsp, 1 tsp) and the chicken slices. Cook on medium heat until fully cooked – about 7 minutes. Place the cooked chicken in a bowl and set a side.

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

2

Preparation: Rinse and dry all produces. Slice the snap peas in half. Separate the fresh mint leaves.

3

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp) and the snap peas. Stirring regularly cook about 4-5 minutes or until the snap peas are cooked but still a bit crunchy.

4

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

5

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and (1/8 tsp, 1/4 tsp) pepper.

6

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemon chicken

200 gr

400 gr

mint

2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup

linguine

140 gr

280 gr

Parmesan

3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp

oil*

1/2 tsp

1 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper*

1/8 tsp

1/4 tsp

pasta water*

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Combine
Garnish & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pea pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with lightly steamed sugar snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

Tools

knife
cutting board
colander
large pot
baking sheet
non-stick lining sheet
pan

Preparation

1

Preparation: Rinse and dry all produces. In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp). Slice the snap peas in half. Separate the fresh mint leaves.

2

3

4

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and (1/8 tsp, 1/4 tsp) pepper.

5

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

Bon Appétit!

Ingredients

Elementor

2 Portions

4 Portions

6 Portions

mint

2 gr

4 gr

6 gr

snap peas

100 gr

200 gr

300 gr

pea pistou

1/2 cup

1 cup

1 1/2 cup

linguini

180 gr

360 gr

540 gr

parmesan

180 gr

360 gr

540 gr

Included

2 portions

4 portions

mint

2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup

linguini

180 gr

360 gr

parmesan

3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp

salt

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

pasta water

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Combine
Garnish & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

meatball sub

Posted on by

What’s better than a marinera meatball sub? This sub is packed with juicy beef and pork meatballs. These tender meatballs are coated with the ZestyKit signature marinera sauce and dressed with a creamy chipotle sauce. Serve this sub with a side salad topped with creamy chipotle.

Featured Saskatchewan Farmers & Producers

You will need

Preparation

1

Cook the meatballs:Preheat the oven to 425F.

Place the meatballs on a lined baking sheet. Cook for 20 minutes.

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

2

Prepare the salad: While the meatballs are cooking, cut the tomato. Assemble the salad and garnish with half of the chipotle mayo.

3

Heat the sub buns: Heat the sub buns in the oven for 2-4 minutes.

4

Combine the tomato sauce & meatballs: Heat the marinera sauce in a covered bowl in the microwave.

In a medium bowl, place the meatballs and the marinera sauce. Combine.

Assemble & serve: Assemble the subs. Drizzle the rest of the chipotle mayo on the meatballs and serve with the side salad.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

meatballs

220 gr

440 gr

660 gr

chipotle mayo

1/4 cup

1/2 cup

3/4 cup

marinera sauce

1/2 cup

1 cup

1 1/2 cup

buns

romaine

120 gr

240 gr

360 gr

tomato

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

Health fact

Dr. Craig Herrington, Nathuropath

Regina Naturopathic

Vegetables
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).

Cooking with kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Get kids in the kitchen
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?
Ask the child to help by completing step 1, 3 & 4:

Place the meatballs on the lined baking sheet.
Place the buns on the lined baking sheet.
Combine the tomato sauce & meatballs

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.

Ingredients

marinera sauce (crushed tomato, tomato paste, sugar, basil, oregano, parsley, garlic powder, salt, rosemary, thyme)
sub buns (enriched wheat flour, water, yeast, sugar/glucose-frutose, wheat gluten, salt, soybeans and/or canola oil, soy lecithin, cultured wheat starch)
meatballs – beef and pork meatballs by Prairie Meats (old fashioned).
chipotle mayo (mayo (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), Chipotle Lime hot sauce (white vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), vinegar, paprika, salt)
romaine
tomato
love

Gluten friendly adaptation

Gluten free sub buns: water, corn starch, liquid egg-white, tapioca starch, brown rice flour, soybean and/or canola oil, sugar, yeast, chicory root inulin, psyllium husk, xanthan gum, cultured corn syrup solids, modified cellulose, powdered cellulose, salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.

Weight Watchers Points

Nutritional Information

Blackbean sub

Posted on by

What’s better than a meatball sub? This black bean sub is packed with the flavours of a traditional meatball sub but super heatlhy with 38% of your daily recommended fibers and over 23 gr of protein. These tender black bean meatballs are coated with the ZestyKit signature tomato sauce and dressed with a creamy chipotle sauce. Serve this sub with a side of garlicky and steamed broccoli.

Featured Saskatchewan Products

Tools

knife
cutting board
colander
2 medium bowls
baking sheet
non-stick lining sheet
pan with lid

Preparation

1

Preparation: Rinse and dry all produces. Preheat the oven to 435° F. Dice the onion and the mushroom in ½ cm dice.

2

Cook the onion & mushrooms: In a pan, add the oil (1/2 tsp, 1 tsp), onion, mushrooms, salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs). Cook on medium heat until the onion is tender, about 6 minutes.

3

Assemble the meat balls Drain and rinse the black beans. In a medium bowl, roughly mash the black beans with a potato masher or fork. Add the.egg (1, 2)*, panko and Italian spices, the cooked onion and mushrooms. Combine. The texture should be soft but firm enough to form balls.

If the mixture is too crumbly, add 1 tsp water at a time until desired texture is achieved.

If the mixture is too wet, cut a slice of bread into small 1/2cm dices and add to the mixture in 1/4 cup increment, combining between each addition until desired texture is achieved.

* For vegan, replace 1 egg by combining 1 tbsp ground flax (provided) & 2 tbsp hot water and letting it sit about 2 minutes. To replace 2 eggs, combine 2 tbsp ground flax (provided) & 1/4 cup hot water and let sit about 2 minutes.

4

Form the Black Bean Balls: Using the black bean mixture, form balls of about 1 tbsp each (10 balls, 20 balls). Place the black bean meatballs on a lined baking sheet. Cook for 20 minutes or until the balls are firm on the outside.

5

Cook the broccoli: While the black bean meatballs are cooking, wash and dry the pan. Cut the garlic in thin slices and the broccoli into bite size. Add 1/2 tsp oil to the pan. On medium heat cook the garlic until it becomes fragrant – about 30 seconds. Watch the garlic to ensure it does not burn. Add 1 to 2 tbsp water (1 1/2 tbsp, 3 tbsp) and the broccoli to the pan. Cover and let steam about 3-4 minutes. Garnish with salt (1 pinch, 1/4 tsp) and pepper (1 pinch, 1/4 tsp).

6

Assemble & serve: When the black bean meatballs have 5 minutes left in the oven, heat the buns in the oven for about 3 minutes.

Heat the signature tomato sauce in a covered bowl in the microwave for about 1 minutes. In a medium bowl, place the cooked black bean meat balls and the warm signature tomato sauce and combine to coat.

Assemble the subs. Drizzle the chipotle mayo sauce on the beanballs and serve with the broccoli.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mushroom

60 gr

120 gr

onion

1 small

1 medium

black bean

1 cup

2 cups

panko & Italian spice blend

1/2 cup

1 cup

chipotle mayo

3 tbsp

1/3 cup

Signature tomato sauce

1/2 cup

1 cup

buns

garlic cloves

broccoli

170 gr

340 gr

Flax seeds (vegan only)

1 tbsp

2 tbsp

egg (vegan use flax seeds)

oil*

1/2 + 1/2 tsp

1 + 1 tso

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper*

1/8 tsp

1/4 tsp

hot water (vegan)

2 tbsp

1/4 cup

Dr. Herrington's Health Fact

Regina Naturopathic

BLACK BEANS
Adding black beans to your diet can reduce blood pressure, helps manage diabetes, protects against heart disease, supports a healthy digestion and can even lower the risk of developing cancer.

Cooking with Kids

Cooking for kids?
Introduce broccoli to children slowly as they may not like their flavour. It is a good idea to ask children to prepare a new ingredient before tasting it. This will help them feel more comfortable with the new food.

Making this recipe with kids?
Ask the child to help by completing step 1, 3, 5 & 6:

Preparation: under supervision you can ask the child to help by cutting the mushrooms
Assemble the black bean meatballs
Prepare the broccoli: you can ask the child by cutting the broccoli.

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.

Nutritional Information

Mushroom & pesto rigatoni

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying great food. In a few chops you’ve got a showstopper on the table. This dish is filled perfectly cooked rigatoni, tofurkey, roasted peppers, mushrooms and fresh pesto. When you get comforting & kid friendly flavours in minutes, you know you’re onto a winner.

Featured Saskatchewan producers

You will need

Preparation

1

Setup & cook the vegetables: Rinse and dry all produces. Preheat the oven to 400° F. In a large pot, bring salted water to a boil.

Slice the bell pepper and the mushrooms. Dice the onion.

2

Cook the vegetables and veggie ground: On a lined baking sheet, place the bell pepper, onion and mushroom. Drizzle with oil and season with salt & pepper. Cook for 10 minutes. Crumble the veggie ground on the vegetables. Cook an additional 5 to 10 minutes or until the vegetables are tender.

3

Cook the pasta: Once the water is boiling, add the pasta, stir, cover and cook 9 to 10 minutes or until desired texture.
Once the pasta is cooked, save pasta water 1/4 cup (2p), 1/2 cup (4p), 3/4 cup (6p) and set aside. Drain the pasta & add back to the pot.

Gluten Friendly: Cook the pasta 8 minutes or until desired texture.

4

Combine & serve: Add the roasted vegetables, the veggie ground, and the pesto to the pasta. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

veggie ground

130 gr

260 gr

390 gr

onion

1 small

1 medium

1 large

bell pepper

mushroom

150 gr

300 gr

450 gr

rigatoni

180 gr

360 gr

540 gr

pesto

1/3 cup

2/3 cup

1 cup

Dr. Herrington's Health Fact

Regina Naturopathic

ONIONS
Cutting onions release strong sulfuric compounds that lead most people to tear up. Several tactics to reduce that effect include splashing white vinegar on the cutting board, cutting onions under cold running water, and even chewing gum.

Cooking with Kids

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

Preparation: under supervision you can ask the child to help by cutting vegetables
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.