italian Archives - Page 3 of 4 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Italian sausage & pesto rigatoni

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

Featured Saskatchewan Products

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: On a lined baking sheet, place the bell pepper, onion and mushroom. Drizzle with oil and season with salt & pepper. Cook for 15 minutes until the vegetables are tender.

3

Cook the Italian sausage: In an oiled pan, cook the Italian sausages for 10 minutes*.

Note: Ensure the Italian sausages are cooked to at least 165F.

4

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.

5

Combine & serve: Add the roasted vegetables, the Italian sausage, 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

Elementor

Elementor Pro

Elementor Extra

Elementor Extra+

Italian Sausage

90 gr

180 gr

270 gr

onion

2 medium/3 small

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

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 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

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.

Nutritional Information

Minestrone soup

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Chock-full of fresh vegetables, this easy-to-make, yet oh so satisfying minestrone soup is sure to hit the spot on a chilly day. This Minestrone Soup is thick, comforting, and packed full of vegetables! It’s so flavourful and easy to make, and is guaranteed to warm you up! This soup is full of tomatoes, carrots, spinach, orzo, cannellini beans and onion.

Featured Saskatchewan products

You will need

Preparation

1

Prepare the vegetables & setup: Rinse and dry all produces. Cut the onion in small dices. Thinly slice the carrots.

Preheat the oven to 400F for the ciabatta buns.

2

Cook the sausage & vegetables: In an oiled pan on medium heat, cook the carrots and onions for 5 – 10 minutes.

3

Add the minestrone soup mix: Add the minestrone soup mix, and water 2-3(2p), 4-6 (4p), 6-9 (6p) cups. Season with salt & pepper.
Bring the soup to a simmer on medium heat. Cook for 15 minutes.

*Use more or less water depending on how thick you would like the soup.

4

Add the cannellini: Add the cannellini beans in a strainer. Add the cannellini beans to the minestrone.

5

Finish the soup: Add the orzo and cook 7 minutes. Add the spinach, combine.

Gluten Friendly: Add the Gluten Free orzo 3 minutes before adding the spinach.

6

Heat the ciabatta buns & Serve: When the soup has about 3 minutes left to simmer, place the ciabatta buns in the oven and heat for 3 minutes. Place the soup in individual bowls. Serve with a warm ciabatta bun.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

150 gr

300 gr

minestrone soup mix

1 cup

2 cup

cannellini beans

1 cup

2 cup

orzo

1/4 cup

1/2 cup

spinach

20 gr

40 gr

ciabatta bun

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?
Cut the carrots and onion in smaller dices or shred them so it is easier for children to eat. You can also cut the spinach in small pieces before adding it to the soup.

Making this recipe with kids?
Ask the child to help with steps 3, 4 & 5:

Add the minestrone soup mix
Add the cannellini beans
Finish the soup

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, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Minestrone soup

Posted on by

Chock-full of fresh vegetables, this easy-to-make, yet oh so satisfying, minestrone soup is sure to hit the spot on a chilly day. This Minestrone Soup is thick, comforting, and packed full of vegetables! It’s so flavourful and easy to make, and is guaranteed to warm you up! This soup is full of Italian sausages, tomatoes, carrots, spinach, orzo and onion.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare the vegetables & setup: Rinse and dry all produces. Cut the onion in small dices. Thinly slice the carrots.

Preheat the oven to 400F for the ciabatta buns.

2

Cook the sausage & vegetables: In an oiled pan on medium heat, cook the Italian sausage (removed from the casing) carrots and onions for 10 – 15 minutes.

Note: Ensure the Italian sausages are cooked to at least 165F.

3

Add the minestrone soup: Add the minestrone soup mix, and water 2-3(2p), 4-6 (4p), 6-9 (6p) cups. Season with salt & pepper.
Bring the soup to a simmer on medium heat. Cook for 10 minutes.

*Use more or less water depending on how thick you would like the soup.

4

Finish the soup: Add the orzo and cook 7 minutes. Add the spinach, combine.

Gluten Friendly: Add the Gluten Free orzo 3 minutes before adding the spinach.

5

Heat the ciabatta buns & serve: When the soup has about 3 minutes left to simmer, place the ciabatta buns in the oven and heat for about 3 minutes. Place the soup in individual bowls. Serve with a warm ciabatta bun.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

cannellini beans

150 gr

300 gr

onion

1 small

1 medium

carrot

150 gr

300 gr

minestrone soup mix

1 cup

2 cup

orzo

2 tbsp

1/4 cup

spinach

20 gr

40 gr

ciabatta bun

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?
Cut the carrots and onion in smaller dices or shred them so it is easier for children to eat. You can also cut the spinach in small pieces before adding it to the soup.

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

Add the minestrone soup mix
Finish the soup

Recommended Wine Pairing

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Polenta bake

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Mushrooms, eggplant, thyme, and veggie ground are a match made in heaven. Folded into a tomato sauce spiced with the comforting fall flavours of cumin, oregano, cinnamon, and smoked papprika. This ragu is served over creamy polenta, it doesn’t get much better than this!

Featured Saskatchewan farmers & producers

You will need

Preparation

1

Setup & prepare the vegetables: Wash and clean all produce.

Thinly slice the mushrooms. Cut the eggplant and the onion in small dice.

Separate the thyme leaves from the stem.

2

Cook the veggie ground & vegetables: In an oiled pan on medium heat, add the onion, veggie ground, eggplant and mushrooms. Season with salt & pepper. Cook for 15 minutes.

3

Start the polenta: In a pot, combine 1 1/2 cup(2p), 3 cup(4p), 4 1/2 cup(6p) cup of water, the 1/2 cup(2p), 1 cup(4p), 2 1/4 cup(6p) cup of milk and salt to taste. Bring almost to a boil on medium heat.

4

Finish the ragu: Add the polenta spice blend to the vegetables and veggie ground. Cook for 1 minute. Add the signature tomato sauce, and 1/3 cup (2p), 2/3 cup (4p), 1 cup(6p) of water.

Taste and adjust the seasoning. Let simmer uncovered on low heat until the polenta is ready (step 5).

5

Finish the polenta: Once the water and milk is almost boiling, slowly add in the cornmeal whisking constantly.

Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, 3 minutes.

6

Garnish & serve: In individual bowls, place the polenta. Top with the ragu and garnish with thyme.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

eggplant

75 gr

150 gr

225 gr

mushrooms

100 gr

200 gr

300 gr

onion

thyme

2 gr

4 gr

6 gr

veggie ground

150 gr

300 gr

450 gr

polenta bake spice blend

1 1/2 tsp

3 tsp

4 1/2 tsp

signature tomato sauce

3/4 cup

1 1/2 cup

2 1/4 cup

cornmeal

1/2 cup

1 cup

1 1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

EGGPLANT
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.

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 5:

complete 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

Beef polenta bake

Posted on by

Mushrooms, eggplant, thyme, and beef are a match made in heaven. Folded into a tomato sauce spiced with the comforting fall flavours of paprika, cumin, oregano, cinnamon, and smoke. This ragu is served over creamy polenta, it doesn’t get much better than this!

Featured Saskatchewan farmers & producers

You will need

Preparation

1

Setup & prepare the vegetables: Wash and clean all produce.

Thinly slice the mushrooms. Cut the eggplant and the onion in small dice.

Separate the thyme leaves from the stem.

2

Cook the beef & vegetables: In an oiled pan on medium heat, add the onion, ground beef, eggplant and mushrooms. Season with salt & pepper. Cook for 15 minutes.

3

4

Finish the ragu: Add the polenta spice blend to the vegetables and beef. Cook for 1 minute. Add the signature tomato sauce, and 1/3 cup (2p), 2/3 cup (4p), 1 cup(6p) of water.

Taste and adjust the seasoning. Let simmer uncovered on low heat until the polenta is ready (step 5).

5

Finish the polenta: Once the water and milk is almost boiling, slowly add in the cornmeal whisking constantly.

Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, 3 minutes.

6

Garnish & serve: In individual bowls, place the polenta. Top with the ragu and garnish with thyme.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

eggplant

75 gr

150 gr

225 gr

mushrooms

100 gr

200 gr

300 gr

onion

thyme

2 gr

4 gr

6 gr

ground beef

220 gr

240 gr

660 gr

polenta bake spice blend

1 1/2 tsp

3 tsp

4 1/2 tsp

signature tomato sauce

3/4 cup

1 1/2 cup

2 1/4 cup

cornmeal

1/2 cup

1 cup

1 1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

EGGPLANT
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.

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 5:

complete 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

stuffed bell pepper

Posted on by

You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, gravelbourg mustard to add depth of flavours and Italian spices. The quinoa, Zesty signature tomato sauce, pesto, mushroom, onion, spinach and panko crust is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Chili
Alcohol: 13%
Price (SLGA): $13.17

BOUTARI CAMBAS RETSINA
Clear bright gold. Dry and tart flavour. Pine resin dominates the aroma and flavour at first. Hints of white fruit and floral notes.
Region: Country Hierarchy, Greece
Colour: White
Alcohol: 11.5%
Price (SLGA): $13.32

Featured Saskatchewan Products

Tags

Note: We cannot guarantee any dish is allergen free.

Dr. Herrington's Health Fact

Regina Naturopathic

QUNOA
Quinoa (pronounced keen-wah) is actually a seed related to beets and spinach. It has all nine essential amino acids and is therefore a complete protein. Quinoa is high in protein, fibre, potassium, magnesium, and betaine.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children. It may be difficult for children to cut the stuffed bell pepper. It is recommended to cut the stuffed peppers in small bites for children.

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

Finish the quinoa

Tools

Ingredients

Included

2 portions

4 portions

bell peppers

Quinoa

1 cup

2 cup

mushrooms

75 gr

150 gr

onion

75 gr

150 gr

Zesty signature tomato sauce

1/3 cup

2/3 cup

spinach

20 gr

40 gr

pesto

1 tbsp

2 tbsp

panko

2 tbsp

1/4 cup

water*

1 2/3 cup

3 1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Preparation

1

Prepare and cook the bell peppers: Turn on the oven to 375F. Cut the bell peppers in half and remove the seeds. Lightly coat each half bell pepper with oil and place on a lined baking sheet. Cook in the oven for 20-25 minutes or until the peppers are fork tender.

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions, add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water (1 2/3 cups, 3 1/3 cups). Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.

6

Finish the stuffed peppers: Once the bell peppers is cooked, remove from the oven. Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

stuffed bell pepper

Posted on by

You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, Gravelbourg mustard to add depth of flavours and Italian spices. The chicken, Zesty signature tomato sauce, quinoa, pesto, mushroom, onion, spinach and panko curst is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

Recommended Wine Pairing

Featured Saskatchewan Products

1

Place the Italian spice chicken breast on a non stick lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the chicken for 15-20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.

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

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions, add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water (1 cups, 2 cups). Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.

6

Finish the stuffed peppers: Once the bell peppers and chicken is cooked, remove from the oven. Thinly slice the chicken breast (see step 1). Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa and chicken slices. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

Italian sausage & pesto pizza

Posted on by

It’s pizza night! This Italian sausage and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with Italian sausage, pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Rinse and dry all produces. Dice the onion. Slice the bell pepper and the mushroom.

2

Cook the vegetables: Place the onion, bell peppers and mushrooms on a lined baking sheet. Drizzle the vegetables with oil, season with salt & pepper and the Italian Spice blend. Combine to evenly coat the vegetables. Cook for 15 minutes. Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.

3

Cook the sausages: In an oiled pan on medium heat, add the Italian sausages. Crumble the meat and cook for 10 minutes.

Note: Ensure the sausage is cooked to a minimum of 165F.

4

Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Skip this step. The dough is ready for toppings.

5

Assemble, bake & serve: Transfer the pizza dough to the baking sheet. Use your hands to pull the dough and shape it as desired. Place the pesto evenly across the pizza. Garnish with the Italian sausage, the mushrooms, onion, bell peppers and mozzarella. Bake in a 450F oven for 15 minutes. Cut and serve. Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden. *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.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

onion

Italian sausage meat

100 gr

200 gr

300 gr

mushrooms

50 gr

100 gr

150 gr

bell pepper

Italian spice blend

1/2 tsp

1 tsp

1 1/2 tsp

pizza dough

250 gr

500 gr

750 gr

pesto

2 1/2 tbsp

5 tbsp

7 1/2 tbsp

mozzarella

110 gr

220 gr

330 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children as they may not like it’s flavour right away. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce for a flavour kids are more used to.

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

Top the pizza with garnishes

Recommended Wine Pairing

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

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Vegetable pizza

Posted on by

It’s pizza night! This bell pepper and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Rinse and dry all produces. Dice the onion. Slice the bell pepper and the mushroom.

2

Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.

3

Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the pizza dough to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Place the pizza dough on the lined baking sheet. Use your hands to pull and shape the pizza dough. Gluten- Friendly: Skip this step. The dough is ready for toppings.

4

Bake in a 450F oven for 15 minutes. Cut and serve.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

*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.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

onion

mushrooms

50 gr

100 gr

150 gr

Italian spiced veggie ground

100 gr

200 gr

300 gr

bell pepper

Italian spice blend

1/2 tsp

1 tsp

1 1/2 tsp

pizza dough

250 gr

500 gr

750 gr

Pesto

2 1/2 tbsp

5 tbsp

7 1/2 tbsp

mozzarella

1/2 cup

1 cup

1 1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is one of the key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Recommended Wine Parings

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

Cooking with Kids

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

Roll the dough

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional value

Ratatouille spaghetti

Posted on by

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

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

Featured Saskatchewan Products

You will need

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

Preparation

1

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

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

2

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

3

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

Gluten Friendly: Cook the spaghetti for 7 minutes.

4

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

5

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

6

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

bell pepper

onion

1 medium

1 large

zucchini

200 gr

400 gr

Herbes de Provence chickpeas

200 gr

400 gr

spaghetti

200 gr

400 gr

Gluten Free spaghetti

Gluten Friendly Only

200 gr

400 gr

signature tomato sauce

1 cup

2 cup

Italian parsley

5 gr

10 gr

Health Tip

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

Recommended Wine Pairing

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.