Category: performance

Braised Beet Lentils

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This beet braised lentils is inspired by the french classic cassoulet. Beets and lentils compliment each other to create this comforting and healthy dish. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: PB63
  • cuisine region: Fusion French

Featured Saskatchewan products

Farmer Direct Organic
LajordColony
image001-(2)

You Will Need

  • knife
  • medium pot
  • strainer
  • cutting board
  • water
  • oil
  • salt
  • pepper

Preparation

1

Prepare the vegetables:  Wash and clean all produce. 

Peel the beets. Cut the beet, onion and celery in 1 cm dices.

2

Cook the onion:  In an oiled pot on medium heat, add the onion and cook for 4 minutes.

Add the beets and celery to the onion. Season with salt & pepper.

3

Start the lentils: Strain the lentils with bay leaf and rinse well. Add the lentils with bay leaf to the vegetables. Add water* (2 cups, 4 cups, 6 cups). Season with salt & pepper.

*Note: The water should covers the lentils by about 2 cm.

4

Cook the lentils and vegetables: Bring to a boil. Reduce heat and cook for 20-25 minutes, until the lentils are just tender, adding more water if necessary.

5

Garnish & serve: Cut the carrot tops in about 1 inch pieces. Garnish the lentils with carrot tops. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

French lentils & Bay leaf

1 cup

2 cups

3 cups

Onion

1 small

2 medium

1 large

Beets

200 gr

400 gr

600 gr

celery

100 gr

200 gr

300 gr

Garlic

2 cloves

4 cloves

6 cloves

carrot tops

3 gr

6 gr

9 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Introducing 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.

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

  • Prepare the rosemary
  • Garnish & serve

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Lighting Rock, Pinot Noir 2017
A delightfully delicate and light bottle of rose petals and cherries.
Region: Okanagan, Canada
Colour: Red
Alcohol: 12%

Alto Landon, MilHistoria 2017
Intense and bright picota cherry colour. The nose is clean and intense, lots of black fruits, candy and floral notes.  A medley of plum, strawberry, black cherry and black currant with undertones of white pepper, earthy notes, and a very pleasant balsamic end with a hint of sweetness.
Region: Manchuria, Spain
Colour: Red
Alcohol: 14%

Ingredients

  • Lentils & bay leaves
  • beets
  • onion
  • celery
  • garlic
  • carrots tops

Note: We cannot guarantee any dish is allergen free. 

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Winter Quinoa Bowl

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Take a big bowl of this salad and taste the rich flavours of cherries, cranberries, pumpkin seeds, spinach, roasted beets and crunchy carrots. This quinoa bowl is topped with a sweet and tangy cherry balsamic and maple dressing. This hardy dish will give you loads of fiber and proteins to keep you full for hours!

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB60
  • cuisine region: Canada

Featured Local Products

gravelbourg-logo3
Oliv
Local&Fresh
PioneerGardens
NorQuin

Tools

  • knife
  • cutting board
  • pot
  • fork
  • vegetable peeler
  • vegetable shredder

Preparation

1

Prepare and cook the quinoa:  Heat  the oven to 400F. Place the quinoa in a strainer and rinse well. Add the quinoa, water (1 1/2 cups, 3 cups), salt (1/4 tsp, 1/2 tsp) to a pot. 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.

2

Prepare & cook the beets  Rinse and dry all produces. Peel the beets. Cut the beets in dices of about 1 cm thick. Place the beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp). Cook for about 20 minutes in the oven or until the vegetables are cooked through. 

3

Prepare carrots and parsley  While the beets and quinoa are cooking, peel and shred the carrots. Cut the fresh parsley in about 1/2 cm pieces/

4

Finish the quinoa: Once the quinoa is cooked, remove the pot from heat and fluff the quinoa with a fork. 

5

Assemble & Serve: In individual bowls place the cooked quinoa, spinach, roasted beets, shredded carrot, dried cherries, cranberries and pumpkin seeds and fresh parsley. Drizzle each bowl with about 3 tbsp of cherry balsamic maple dressing. Serve.

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

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Quinoa

3/4 cup

1 1/2 cup

spinach

90 gr

180 gr

beet

275 gr

550 gr

carrot

1

2

dried cherry, cranberry and pumpkin seeds

3 tbsp

1/3 cup

fresh parsley

4 gr

8 gr

Cherry balsamic maple dressing

1/3 cup

2/3 cup

water*

1 1/2 cup

3 cups

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

BEETS
Beets are high in a compound called nitrates. When we consume nitrates, bacteria in our saliva converts this to nitrites which increases the bioavailability of nitric oxide. This increase in nitric oxide from consuming beets, or beetroot juice, has been shown to lower blood pressure, improve exercise performance, and support health lung function

Cooking with Kids

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

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

  • Assemble & serve 

Recommended Wine Pairing

LIVING SKY WINERY CURRANT
A dry, red-style wine with good acidity and a distinct currant flavour.
Region: Saskatchewan
Alcohol: 13.1%
Price (SLGA): $23.30

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Saskatchewan
Alcohol: 12.1%
Price (SLGA): $23.30

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Harvest bowl

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This hearty and flavorful harvest bowls is filled with roasted vegetables, brown rice, spiced chickpeas and topped with a cream sauce. This dish is a healthy, plant-based meal the whole family will love! 

  • preparation time: 25 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB56
  • cuisine region: Middle east fusion

Featured Saskatchewan Ingredients

Farmer Direct Organic
image001-(2)
LajordColony
Local&Fresh

You Will Need

  • knife
  • vegetable peeler
  • cutting board
  • large pot
  • baking sheet
  • non stick liner
  • water
  • oil
  • butter
  • salt
  • pepper

Preparation

1

Prepare & cook the rice: Preheat  the oven to 400F.  Rinse the rice in a strainer. In a pot, add the rice, water (1 1/2 cup,  3 cup, 4 1/2 cups), salt & pepper, stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook for 35 minutes or until the rice is tender. Set aside.

2

Prepare the vegetables: Rinse and dry all produces.   Peel the beets and carrots. Cut the onion, beet and carrots in small dices. Place the vegetables on a lined baking sheet and drizzle with oil. Season with the vegetable spice blend and salt & pepper.

3

Cook the vegetables & chicken:  Bake the vegetables for 25 minutes. Add the chickpeas. Drizzle wth oil, season with salt & pepper. Bake for 10 minutes.

4

Start the cream sauce: In a pot on medium heat, add butter (1 1/2 tbsp, 3 tbsp, 1/4 cup). Add the same quantity of flour.  Add salt (1 tsp, 2 tsp, 3 tsp). Combine and cook for 1 minute, stirring regularly. Gluten friendly: Skip this step. Make the sauce in step 5.

5

Finish the cream sauce: Add the creamy sauce mix to the butter, flour, salt. Add water (1 cup, 2 cups, 3 cups). Whisk regularly until the sauce thicken – 3 to 13 mins*.

Gluten Friendly make the creamy sauce: Add the creamy sauce mix and cornstarch, water (1 1/4 cup, 2 1/2 cups, 3 3/4 cups), and salt (1/2 tsp, 1 tsp, 1 1/2 tsp). Wisk until the sauce thickens – 3 to 13 mins*

*Note: The amount of sauce will impact the time it takes to thicken the sauce.

6

Garnish & serve:  Place the brown rice & chickpeas, spinach mix on individual plates. Top with roasted onion, beets & carrots. Garnish with  mixed sprouts, pumpkin seeds & cream sauce. Serve.

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

spiced chickpeas

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

Beet

120 gr

240 gr

360 gr

Carrot

80 gr

160 gr

240 gr

Spinach mix

30 gr

60 gr

90 gr

Creamy sauce mix

1/3 cup

2/3 cup

1 cup

vegetable spice blend

1 tsp

2 tsp

3 tsp

Mixed sprouts

4 gr

8 gr

12 gr

Pumpkin seed

1 tbsp

2 tbsp

3 tbsp

Health Fact

Regina Naturopathic

Craig Herrington, ND

BEETS
Using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Introduce new vegetables (e.g. beet) slowly to children.  You can encourage children to cut the beet and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. 

Making this recipe with kids?
Ask the child to help by completing step 2 & 4 :

  • Prepare the vegetables
  • Garnish & serve

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 to order your wines. Click here  to see their full wine offering.

Azimut Negre 2015

Region: Penedes, Spain
Colour: Red
Price: $20.27

Domaine Jolivet, L’instinct 2017

Region: Saint-Joseph, France
Colour: Red
Price: $45.75

Tags

local
family
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Peanut & chicken stew

Posted on by

Let’s cook something delicious, comforting and fun for children to discover. This rich stew is common across West Africa – it’s sometimes called Maafe, Domodah or Nkate Nkawan. The peanut butter makes this stew really filling and nutritious. 

  • preparation time: 15 min
    Total time:     45 min
  • difficulty level: 1
  • recipe ID: CF11
  • cuisine region: West Africa

Featured Saskatchewan Products

prairie meats logo
image001-(2)
Local&Fresh
italian-star-deli
LajordColony

Tools

  • knife
  • cutting board
  • colander
  • large pot
  • pan
  • water
  • pepper
  • salt
  • oil

Preparation

1

Prepare & cook the rice: Rinse the rice in a strainer. In a pot, add the rice, water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)), salt & pepper, stir.

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

2

Prepare the onion & chicken: Cut the chicken in medium dice. Dice the onion.

In an oiled pan on medium heat, cook the chicken and onion for 5 minutes.

Note: when the stew is finished ensure chicken is cooked to at least 165°F

3

Prepare & cook the vegetables: Wash and clean all produce. Peel and dice the carrot and sweet potato. Dice the zucchini.

Roughly chop the cilantro.

To the chicken, add the zucchini and sweet potatoes. Cook for 5 minutes.

4

Start the stew: Add the peanut stew mix, diced tomatoes and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Combine.

5

Finish the Stew: Bring the stew to a boil on medium heat. Lower the heat to low, cover and simmer for 15 to 20 minutes – until the sweet potatoes are tender.

Add the spinach. Combine.

6

Garnish & serve: Roughly chop the roasted peanuts. In individual bowls, place the rice, the peanut stew. Garnish with roasted peanuts, and cilantro. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

brown rice

1/3 cup

2/3 cup

1 cup

onion

1 small

1 medium

1 large

spiced chicken

220 gr

440 gr

660 gr

zucchini

1

2

3

sweet potato

200 gr

400 gr

600 gr

dice tomato

3/4 cup

1 1/2 cup

2 1/4 cup

peanut stew blend

100 ml

200 ml

300 ml

spinach

30 gr

60 gr

90 gr

cilantro

2 gr

4 gr

6 gr

roasted peanut

2 tbsp

1/4 cup

1/3 cup

Dr. Herrington's Health Fact

Regina Naturopathic

PEANUTS
Peanuts are an important souce of protein, fibre, monounsaturated fats, vitamin E, folate, and magnesium. One study, found that consuming 2-3oz of peanuts per day, improved cardovascular health and memory.

Cooking with Kids

Cooking for kids?
Introduce new vegetables (e.g. okra, zuchinni, sweet potatoes) slowly to children.  You can encourage children to cut the new vegetable and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. 

Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 5:

  • Cook the rice. You can the child to combine the rice, salt and water. 
  • Add the vegetables
  • Finish the stew
  • Garnish and serve

Recommended Wine Pairing

BOLLA CLASSICO VALPOLICELLA
Flavours of berries, almonds, raisins and spicy black cherries.. 
Region: Italy
Alcohol: 12%
Price (SLGA): $14.70

EXCELSIOR CHARDONNAY
Lively flavours of green apple, citrus and pineapple on a full, creamy palate. Hints of peach, orange blossom and mineral combine with delicate toasty notes.
Region: Western cape, South Africa
Colour: White
Alcohol: 14%
Price (SLGA): $15.71

Tags

local
family
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Peanut stew

Posted on by

Lets cook something delicious, comforting and fun for children to discover. This rich stew is common across West Africa – it’s sometimes called Maafe, Domodah or Nkate Nkawan. The peanut butter makes this stew really filling and nutritious. It is a delicious source of protein for vegetarians and vegans. Yum! 

  • preparation time: 15 min
    Total time:     45 min
  • difficulty level: 1
  • recipe ID: PB11
  • cuisine region: West Africa

FEatured Saskatchewan Products

image001-(2)
Local&Fresh
LajordColony
FloatingGardens

Tools

  • knife
  • cutting board
  • colander
  • large pot
  • pan
  • water
  • oil
  • salt
  • pepper

Preparation

1

Prepare & cook the rice: Rinse the rice in a strainer. In a pot, add the rice, water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)), salt & pepper, stir.

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

2

Prepare & cook the vegetables: Wash and clean all produce. Peel and dice the carrot and sweet potato. Dice the zucchini.

Roughly chop the cilantro.

To the chicken, add the zucchini and sweet potatoes. Cook for 5 minutes.

3

Cook the vegetables: In an oiled pan on medium heat, cook the onion for 5 minutes.

Add the zucchini, sweet potatoes. Cook for 5 minutes.

4

Start the stew: Add the peanut stew mix, black beans, diced tomatoes and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Combine.

4

Finish the Stew: Bring the stew to a boil on medium heat. Lower the heat to low, cover and simmer for 15 to 20 minutes – until the sweet potatoes are tender.

Add the spinach. Combine.

5

Garnish & serve: Roughly chop the roasted peanuts. In individual bowls, place the rice, the peanut stew. Garnish with roasted peanuts, and cilantro. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

brown rice

1/3 cup

2/3 cup

1 cup

onion

1 small

1 medium

1 large

okra

20 gr

40 gr

60 gr

sweet potato

200 gr

400 gr

600 gr

dice tomato

3/4 cup

1/2 cup

3 cup

black beans

1 cup

2 cup

3 cup

peanut stew blend

100 ml

200 ml

300 ml

spinach

30 gr

60 gr

90 gr

cilantro

2 gr

4 gr

6 gr

roasted peanut

2 tbsp

1/4 cup

1/3 cup

Health Fact

Dr. Craig Herrington, Naturopath

Regina Naturopathic

PEANUTS
Peanuts are an important souce of protein, fibre, monounsaturated fats, vitamin E, folate, and magnesium. One study, found that consuming 2-3oz of peanuts per day, improved cardovascular health and memory.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
Introduce new vegetables (e.g. okra, zuchinni, sweeet potato) slowly to children.  You can encourage children to cut the the new vegetable and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. 

Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 5:

  • Cook the rice. You can the child to combine the rice, salt and water. 
  • Add the vegetables
  • Finish the stew
  • Garnish and serve

Recommended Wine Pairing

BOLLA CLASSICO VALPOLICELLA
Flavours of berries, almonds, raisins and spicy black cherries.
Region: Italy
Alcohol: 12%
Price (SLGA): $14.70

EXCELSIOR CHARDONNAY
Lively flavours of green apple, citrus and pineapple on a full, creamy palate. Hints of peach, orange blossom and mineral combine with delicate toasty notes.
Region: Western cape, South Africa
Colour: White
Alcohol: 14%
Price (SLGA): $15.71

Tags

local
family
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Greek bowl

Posted on by

We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, cucumber, tomatoes, black olives, fetta, spinach and Greek dressing. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB54
  • cuisine region: Greece

Featured Saskatchewan Products

Golden eden logo
Farmer Direct Organic
italian-star-deli
Local&Fresh
image001-(2)
LajordColony
GravelbourgMustard

You Will Need

  • knife
  • cutting board
  • Baking sheet
  • non stick liner
  • oil
  • salt
  • pepper

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Preheat the oven to 450F.

Cut the potatoes in small dices (1 1/2cm).

2

Bake the potatoes & roast the chickpeas: Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 25 minutes.

Add the Greek chickpeas to the baking sheet. Drizzle with oil. Season with salt. Cook an additional 10 minutes.

3

Prepare the vegetables & olives: Cut the tomatoes in medium dices. Cut the cucumber in thin slices.

Remove the pits from the Kalamata olives and roughly chop them.

4

Garnish & serve: In individual plates, place spinach, roasted potatoes, tomatoes, chickpeas, cucumber and Kalamata olives, feta. Drizzle with Greek dressings. Serve. 

Bon Appétit!

What's in my kit

Included

2 Portions

4 Portions

6 portions

Potato

500 gr

1000 gr

1500 gr

greek spice

1 tsp

2 tsp

3 tsp

greek chickpeas

220 gr

440 gr

660 gr

cucumber

2 small

4 small

6 small

tomato

80 gr

160 gr

240 gr

kalamata olives

40 gr

80 gr

120 gr

fetta

Plant based

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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 4 & 6:

  • Prepare the olives, cucumber & tomatoes 
  • Garnish & serve

Recommended wine pairing

Homestead Bar À Vin

Josh McLean, Owner

Order wine here 

Bret Brothers, Mâcon 2016

Region:Mâcon, France
Colour: White
Alcohol: 12.5%
Price: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Saskatchewan made wine recommendation

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

Ingredients

  • potatoes
  • feta: pasteurized goat’s milk, calcium chloride, microbial enzyme, bacterial culture, packaged in brine (water, salt, calcium chloride, lactic acid, natamycin)
  • kalamata olives
  • tomato
  • cucumber
  • Greek chickpeas: Chickpeas, dill, oregano, lemon zest, mint, garlic granule, black pepper.
  • Greek spice: dill, oregano, lemon zest, mint, garlic granule, black pepper.
  • Greek dressing: grapeseed oil, lemon juice, apple cider and/or red wine vinegar, dijon mustard, brown sugar, dill, oregano, lemon zest, mint, garlic granule, salt, black pepper.

Vegan adaptation:

  • Vegan feta:  coconut milk, cashews, nutritional yeast, maple syrup,  garlic granule, salt, pepper.

Note: We cannot guarantee any dish is allergen free. 

Tags

local
family

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Greek Chicken

Posted on by

We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, Greek chicken, cucumber, tomatoes, black olives, spinach and is topped with Greek dressing. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF54
  • cuisine region: Greece

Featured Saskatchewan Products

italian-star-deli
Local&Fresh
image001-(2)
LajordColony
GravelbourgMustard
prairie meats logo

You Will Need

  • knife
  • cutting board
  • Baking sheet
  • non stick liner
  • oil
  • salt
  • pepper

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Turn on the oven to 450F. Cut the potatoes in 1 1/2cm dices.

2

Start baking the potatoes:  Place the potatoes on a lined baking sheet. Add the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp), the Greek spice, salt (1/2 tsp, 1 tsp, 1 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 20 minutes.

3

Cook the chicken: Reduce the heat of the oven to 350F. Place the Greek chicken on the baking sheet with the potatoes, lightly oil and salt it, and bake until the chicken is fully cooked – about 15 to 20 minutes. 

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

4

Prepare the olives, cucumber & tomatoes: While the potatoes are baking, remove the pits from the black olives and roughly chop them. Cut the tomatoes in dices of about 1 cm. Cut the cucumber in half length-wide cut in 1/2 cm slices. 

5

Slice the chicken: Slice the Greek chicken in 1 cm slices. 

6

Garnish & Serve: In individual plates, place spinach, roasted potatoes. Greek chicken, tomatoes, cucumber, fetta and black olives. Drizzle with Greek dressings. Serve. 

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

greek chicken

200gr

400gr

600gr

Potato

300gr

600gr

900gr

Greek spice

1 tsp

2 tsp

3 tsp

cucumber

1 small

2 small

3 small

tomato

80 gr

160 gr

240 gr

Black olives

40 gr

80 gr

120 gr

fetta

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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 of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

  • Start baking the potatoes
  • Prepare the olives, cucumber & tomatoes
  • Garnish & serve 

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 to order your wines. Click here  to see their full wine offering.

Bret Brothers, Mâcon 2016

Region:Mâcon, France
Colour: White
Alcohol: 12.5%
Price: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Local 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

local
family

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Fall Apple Bowl

Posted on by

This fall bowl is comforting and flavourful with a delicate sweetness. Roasted cauliflower and sweet potatoes are coated with a hint of cinnamon, nutmeg, ginger, cardamom and maple syrup. Raw apples and romaine provide provide freshness to the dish. This bowl is finished with a cashew. caramel & apple cider dressing, pumpkin seeds and corn shoots! You will love to discover these delicious fall flavours.  

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: B52
  • cuisine region: Fusion

Featured Saskatchewan Products

Local&Fresh
acre10
LajordColony
Oliv
GravelbourgMustard

Tools

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

Preparation

1

Cook the rice:  In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

Turn on the oven to 400F.

2

Prepare & cook the vegetables:  While the rice is cooking, wash and clean all produce. Peel the sweet potatoes. Cut in 1 cm dices. Cut the cauliflower in 1 cm  florets.  Place the sweet potatoes and cauliflower dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with the fall maple spice blend, oil (1/2 tsp, 1 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp). Combine the vegetables to ensure an even coating.  Cook for about 15-20 minutes in the oven at 400F or until the vegetables are cooked through and are starting to become golden.

3

Cut the romaine: Cut the romaine in about 2 cm slices. 

4

Cut the apple:  Cut the apple in about 1 cm dices. 

5

Garnish & Serve: In individual bowls, place rice, romaine, roasted cauliflower and sweet potatoes and fresh apple dices. Garnish with pumpkin seeds, cashew, caramel & apple cider dressing and corn shoots. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

cauliflower

150 gr

300 gr

sweet potato

1 small

1 medium

apple

1

2

pumpkin seeds

2 tbsp

1/4 cup

romaine lettuce

1/2 lettuce

1 lettuce

fall maple spice blend

1 1/2 tsp

3 tsp

cashew, caramel & apple cider dressing

3 tbsp

1/3 tbsp

corn shoots

3 gr

6 gr

oil*

1/2 tbsp

1 tbsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/8 + 1/2 tsp

1/4 + 1 tsp

water

1 1/3 cup

2 2/3 cup

legend

Dr. Herrington's Health Fact

Regina Naturopathic

PUMPKIN SEEDS
Pumpkin seeds are an especially good source of zinc, copper, iron as well as magnesium and calcium.

Cooking with Kids

Cooking for kids?
Feel free to introduce new vegetables to children slowly. Some children may not like cauliflower and sweet potatoes. 

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

  • garnish & serve

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Mendoza, Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

Bodegas-Salentein-Portillo-Pinot-Noir-20131-nq0terwe04arhji6qwext0u88qyiury4umj4t4gq2o

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02

Deinhard green label riesling

Tags

family
local
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

French lentil & Orange

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This delicious dish is filled with Saskatchewan flavour. The dish is dressed with Saskatoon berries and cherry balsamic sauce. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets. Pour yourself a glass of wine and enjoy this delicious evening. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: PB50
  • cuisine region: Fusion Mediterranean

Featured Saskatchewan Products

Local&Fresh
image001-(2)
LajordColony
Oliv
GravelbourgMustard

You Will Need

  • knife
  • parchment paper or non-stick sheet
  • baking sheet
  • medium pot
  • cutting board
  • colander / strainer
  • water
  • oil
  • salt
  • pepper

Preparation

1

Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils, bay leaf, water depending on the size of your pot (3 cups, 6 cups, 9 cups), The water should cover the lentils by at least 3-4 inches.

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 3/4 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

No lentil modification – Cook the rice blend: Add the rice blend, water (1 3/4 cup, 3 1/2 cups, 5 1/4 cups)  and salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp) in a medium pot. Bring to a boil over medium-high heat. Cover and simmer for 30-40 minutes then fluff with a fork.

2

Prepare the vegetables:  While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices. 

3

Cook the vegetables:  Place the beets and eggplant dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 3/4 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

4

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

5

Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. In individual bowls, place  kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds and orange slices. Serve.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

French lentils & bay leaf

3/4 cup

1 1/2 cup

2 1/4 cup

Orange

1

2

3

Beet

200 gr

400 gr

600 gr

Kale & spinach

40 gr

80 gr

120 gr

Saskatoon berry & cherry dressing

1/4 cup

1/2 cup

3/4 cup

Pumpkin seeds

1/4 cup

1/2 cup

3/4 cup

Eggplant

100 gr

200 gr

300 gr

water*

3 cups

6 cups

9 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

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

  • Cook the lentils
  • Dress  the lentils, plate, garnish & serve

Recommended Wine Pairing

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

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

Tags

family
local
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Beef sirloin orange & french lentils

Posted on by

This delicious beef sirloin, orange and lentils dish is not only a nutritional power house but are also filled with iconic Saskatchewan flavours. This dish is topped with a Saskatoon berries and cherry balsamic. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets as well as perfectly grilled mustard maple beef ribeye. Pour yourself a glass of wine and enjoy this delicious evening. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: CF50
  • cuisine region: Fusion Mediterranean

Featured Saskatchewan Products

prairie meats logo
Local&Fresh
image001-(2)
LajordColony
Oliv
GravelbourgMustard

You Will Need

  • knife
  • parchment paper or non-stick sheet
  • baking sheet
  • medium pot
  • cutting board
  • colander / strainer
  • BBQ
  • water
  • oil
  • salt
  • pepper

Preparation

1

Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils, bay leaf, water depending on the size of your pot ( 2 cups, 4 cups, 6 cups), The water should cover the lentils by at least 3-4 inches.

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

No lentil modification – Cook the rice blend: Add the rice blend, water (1 3/4 cup, 3 1/2 cups, 5 1/4 cups)  and salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp) in a medium pot. Bring to a boil over medium-high heat. Cover and simmer for 30-40 minutes then fluff with a fork.

2

Prepare the vegetables:  While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices. 

3

Cook the vegetables: Heat up the bbq to 400F* for the steak. Place the beets and eggplant dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden. *Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

4

Cook the beef ribeye:  When the bbq is hot, cook the mustard maple beef sirloin until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

5

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

6

Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. Cut the mustard maple beef ribeye in 1 cm slices. In individual bowls, place  kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds, mustard maple beef ribeye and orange slices. Serve.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

French lentils & bay leaf

1/2 cup

1 cup

1 1/2 cup

Beet

150 gr

300 gr

450 gr

Eggplant

150 gr

300 gr

450 gr

Mustard maple beef

200 gr

400 gr

600 gr

Saskatoon berry & cherry dressing

1/4 cup

1/2 cup

3/4 cup

Kale & Spinach

40 gr

80 gr

120 gr

Orange

1

2

3

Pumpkin seeds

2 tbsp

1/4 cup

1/3 cup

water

2 cups

4 cups

6 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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

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

  • Cook the lentils
  • Dressing  the lentils , plate, garnish & serve

Recommended Wine Pairing

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

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

Tags

family
local
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information