Category: pork

Pork green arepas

Posted on by

Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo pork, black beans, guacamole crema, cucumber, ricotta cheese and topped with green onion. This super easy and exotic dish is an amazing week night super.  

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF62
  • cuisine region: South America

Featured Local Products

PineViewFarms
Local-and-Fresh-logo2
image001-(2)

You Will Need

  • knife
  • 2 large pan
  • cutting board
  • lined baking sheet
  • bowl
  • fork
  • spoon
  • bowl
  • cutting board
  • knife
  • pan
  • baking sheet

Preparation

1

Prepare the Arepas:  Heat the oven to 350F to cook the arepas. In a medium bowl, add warm water (1 1/2 cup, 3 cups, 4 1/2 cups), and salt (1/2 tsp, 1 tsp, 1 1/2 tsp). Slowly add and combine maserepa. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. 

Want see how areapas are made?
Watch this video from Minimalist Baker on how to make perfect arepas:

2

Prepare the garnish: Wash and rinse all produce. Cut green onion in 1/4 to 1/2 cm slices. Cut the cucumber in 1/4 to 1/2 cm slices.

3

Pan fry the arepas: Separate the dough in balls (6, 12, 18).  Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc. If it cracks a lot on the sides, your dough may need 1 to 2 tsp more water. A little cracking is normal. You can close the cracks by patting the edge with your hands.

Heat the 1 tbsp oil  to a large pan. Heat on medium heat. Depending on the size of the pan you may have room for 6 or 4 arepas at a time.  If you need to make multiple batch add 1 tbsp of oil when you start a new batch in the pan – as required.  Cook for 3-4 minutes or until deep golden brown, flip and cook an additional 3-4 minutes on the other side.

4

Bake the Arepas:  Transfer the arepas to a lined baking sheet and  bake for 20 minutes or until slightly puffed up and a little more golden brown in color. Let the arepas cool about 5 minutes and slice the arepa 3/4 of the way around, leaving a seam on the edge to easily stuff them.

Note: It is normal that the dough in the middle of the arepas is sticky. Cut the arepas using a bread knife. 

5

Make the filling:  While the arepas are baking, cut the onion in small 1/2 cm dice. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Turn on the heat to medium and add the ground pork and onion diced. Cook about 8 minutes. Rice the black beans in a colander. Add the adobo spice, black beans, and water (1/4 cup, 1/2 cup, 3/4 cup). Combine and stir for about 3-5 minutes until most water evaporates and a sauce is formed. 

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

6

Fill, Garnish and Serve: Fill each aerepas with the pork and black bean filling, the guacamole crema and cucumber slices. Garnish each aerepa with ricotta and green onion. Serve 3 arepas per person. These may appear small but they are very filling.

Included

2 portions

4 portions

6 portions

masarepas

1 1/2 cups

3 cups

4 1/2 cups

onion

1 small

1 medium

1 large

ground pork

150 gr

300 gr

450 gr

black beans

1/2 cup

1 cup

1 1/2 cup

green onion

1

2

3

Adobo spice

1 tsp

2 tsp

3 tsp

Ricotta

2 tbsp

1/4 cup

1/3 cup

mini cucumber

1

2

3

guacamole crema*

3 tbsp

1/3 cup

1/2 cup

oil

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

1 1/2 tsp + 3 tbsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

water

1/4 cup

1/2 cup

3/4 cup

warm water

1 1/2 cup

3 cup

4 1/2 cup

*Guacamole Crema:  Sour Cream + guacamole

Recommended Wine Pairing

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

sterling vintner;s pinot noir

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

pelee island gewurztraminer VQA

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

BLACK BEANS 
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registred Dietician

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

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

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

  • Assemble
  • Garnish & Serve

Tags

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Harvest chicken

Posted on by

This hearty and flavorful bowls is filled with rosemary  roasted chicken, roasted beets, carrots, onion, brown rice, and ropped with a cream sauce. This dish is a healthy meal the whole family will love! 

  • preparation time: 25 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID:CF56
  • cuisine region: Fusion

Featured Local Producers

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

You will Need

  • knife
  • vegetable peeler
  • cutting board
  • 2 pots
  • 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 15 minutes. Add the rosemary chicken breast. Drizzle wth oil, season with salt & pepper. Bake for 20 minutes. Let the chicken rest for 5 minutes. Slice the chicken. Note: ensure the chicken is cooked to a minimum temperature of 165°F

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 rice, chicken, 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

onion

1 small

1 medium

1 large

beet

150 gr

300 gr

450 gr

carrot

80 gr

160 gr

240 gr

rosemary garlic chicken breast

200 gr

400 gr

600 gr

spinach mix

50 gr

100 gr

150 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 seeds

15 gr

30 gr

45 gr

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking with Kids

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

Homestead Bar À Vin

Josh McLean, Owner

Order wine here 

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

Italian sausage & 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, 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.

  • preparation time: 10 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF55
  • cuisine region: Italy

Featured Saskatchewan Products

italian-star-deli
splendor garden
LajordColony

You will need

  • knife
  • cutting board
  • colander
  • large pot
  • baking sheet
  • non-stick lining sheet
  • pan
  • oil
  • salt
  • pepper
  • water

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

1

2

2 medium/3 small

bell pepper

1

2

3

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

Untitled

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

white

Tags

gluten
lactose
local
family

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. 

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF53
  • cuisine region: Italy

Featured Saskatchewan Products

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

You will need

  • knife
  • medium pan
  • large pot with lid
  • cutting board
  • water
  • salt & pepper

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

2

4

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

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

family
local
gluten
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Sesame ginger pork noodle

Posted on by

This pork noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF51
  • cuisine region: Asia

Featured Saskatchewan Products

LajordColony
prairie meats logo
Local&Fresh
splendor garden

You Will Need

  • knife
  • small bowl
  • large pot with lid
  • vegetable peeler
  • cutting board
  • large pot
  • water
  • salt
  • pepper

Preparation

1

Setup & prepare the vegetables: In a pot, bring salted water to a boil for the noodles. Rinse and dry all produces. Peel the carrots. Cut the carrot in thin slices. Cut the bok choy in half lenght-wise, then cut each half in 3 segments length-wise. Zesty Tip:  Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart. If cooking for kids, it is recommended to remove the core so the bok choy pieces are smaller.

2

Cook the carrots:  In a pan on medium heat, add (3 tbsp, 6 tbsp, 9 tbsp) of water and the carrots. 

Cook the carrots for 5 minutes.

3

Cook the pork: Add the pork to the carrots. Season with salt & pepper.  Cook the pork for 6 minutes.

Add the sesame ginger sauce. Combine.

Note: ensure the pork is cooked to a minimum temperature of 145°F 

4

Cook the noodles: Add the noodles to the boiling water and cook for 4 minutes or until desired tenderness. Drain the noodles.

Gluten friendly cook the noodles: Cook the gluten free noodles for 7 minutes. Drain.

5

Add the bok choy: Add the bok choy to the carrots and pork. Combine.

Cover the pan with lid and cook for 3 to 4 minutes, stirring half way. 

Add the noodles to the vegetables and pork. Combine.

6

Garnish & serve: Thinly slice the green onion. Roughly chop the peanuts.  

In individual plates, place the noodles and garnish with the green onion and peanuts. Serve. 

Bon Appétit!

Ingredients

Elementor

Elementor Pro

Elementor Extra

Elementor Extra+

ground pork

200 gr

400 gr

600 gr

ramen noodles

150 gr

300 gr

450 gr

carrot

150 gr

300 gr

450 gr

bok choy

150 gr

300 gr

450 gr

hoisin ginger sauce

75 ml

150 ml

225 ml

green onion

1

2

3

peanuts

2 tbsp

1/4 cup

1/3 cup

oil*

1/2 tsp

1 tsp

1 1/2 tsp

salt*

1 tsp

2 tsp

3 tsp

water*

6 cups + 3 tbsp

10 to 12 cups

13 to 15 cups

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

CARROTS
1 square meter of carrot production, is adequate to fulfil the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices. 

Making this recipe with kids?
Ask the child to help by completing step 4, 5 & 6:

  • Cook the carrots
  • Add the bok choy
  • Garnish & Serve

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

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

Tags

family
local
gluten
nuts

Note: We cannot guarantee any dish is allergen free. 

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.
  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 2
  • recipe ID: CF46
  • cuisine region: fusion Mediterranean

You will need

italian-star-deli
Local&Fresh
image001-(2)

You will need

  • knife
  • cutting board
  • baking sheet
  • parchment or non-stick liner
  • rolling pin
  • pan
  • oil
  • flour
  • salt & pepper

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

1

2

3

Italian sausage meat

100 gr

200 gr

300 gr

mushrooms

50 gr

100 gr

150 gr

bell pepper

1

2

3

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

gluten
family
local
lactose
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Prairie pizza

Posted on by

Its pizza night! This roasted beet pizza is packed full of hearty  vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with  a cherry balsamic dressing and loaded with Italian sausage, roasted beets, and onion then topped with balsamic dressed arugula and greens, pumpkin seeds  and shaved Parmesan.

Note: You can also serve the dressed arugula and greens as a side salad.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF43
  • cuisine region: fusion Mediterranean

Featured Saskatchewan Products

italian-star-deli
Oliv
last mountain berry farms
LajordColony
Local&Fresh
PioneerGardens

Tools

  • knife
  • vegetable peeler
  • cutting board
  • 2 medium bowls
  • 2 baking sheet
  • 2 parchment or non-stick liner

Preparation

1

Prepare & cook the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion  and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.

2

Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas. 

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

3

Prepare the pizza: Once the vegetables and sausages are cooked, place them in a medium bowl. Place the naan bread on one or both lined baking sheet. Spread most of the saskatoon cherry balsamic dressing (3 tbsp, 1/3 cup) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad.  Evenly place the vegetables and sausage on the naan breads. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8 to 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

4

Assemble the dressed arugula: In a medium bowl, place the arugula & greens and the rest (1 tbsp, 2 tbsp)  of the saskatoon cherry balsamic dressing. Combine to coat the arugula with the dressing. 

5

Garnish and serve: Place the  dressed arugula and greens on top of each pizza, top with shaved parmesan and pumpkin seeds. Serve.

Note: You can also serve the dressed arugula and greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Italian sausage

150 gr

300 gr

naan bread

2

4

pizza dough - gf

GF only

1

2

onion

1 medium

1 medium

beets

80 gr

160 gr

saskatoon cherry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

arugula

20 gr

40 gr

pumpkin seeds

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

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

Dr. Herrington's Health Fact

Regina Naturopathic

SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with Kids

Cooking for kids?
Feel free to go slowly introduce arugula, Parmesan and beets as children may not like their flavour. You can also replace the saskatoon cherry balsamic dressing with tomato sauce for children. 

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

  • Assemble the dressed aregula
  • Garnish and serve

Tags

gluten
family
local
lactose
nuts

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

BBQ pork

Posted on by

Have you ever tried Mexican street corn? It is a popular dish in the streets of Mexico! The combination of sweet corn, tangy and spicy chipotle crema with fresh green onion makes an additive side for any summer BBQ. We are pairing it with oven bakes fries and delicious BBQ pork tenderloin with home made BBQ sauce. You will love it!

  • preparation time: 20 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF38
  • cuisine region: Fusion

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: Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

bodegas-salentein-portillo-pinot-noir-mendoza-argentina-10546651

BANROCK STATION UNWOODED CHARDONNAY 
Brilliant medium straw colour, fresh, clean, fruit-driven style with aromatic tropical fruit and fresh citrus fruit characters. The soft and subtle palate is full-flavoured with a burst of lifted peach, pineapple and citrus fruit.
Region: Australia
Colour: White
Alcohol: 13%
Price (SLGA): $13.03

455022[1]

Featured Saskatchewan Products

PineViewFarms
LajordColony
Local&Fresh
PioneerGardens
GravelbourgMustard

Tags

family
local
eggs

Note: We cannot guarantee any dish is allergen free. 

Fish sauce is in the Vietnamese sauce

Dr. Herrington's Health Fact

Regina Naturopathic

CORN
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision. The insoluble fibre in corn feeds the healthy bacteria in the digestion tract, and can promote satiety.

Cooking with Kids

Cooking for kids?
Feel free to cut the corn off the cob to make it easier to eat. 

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

  • Garnish & serve 

Tools

  • baking sheets
  • parchment paper or non-stick liner
  • BBQ
  • BBQ brush

Ingredients

Included

2 portions

4 portions

pork tenderloin

200 gr

400 gr

Maple BBQ sauce

1/3 cup

2/3 cup

potato

350 gr

700 gr

corn

2

4

chipotle crema

3 tbsp

1/3 cup

green onion

1

2

salt*

1/4 tsp + 1/4 tsp

1/2 tsp + 1/2 tsp

pepper*

1 pinch

1/8 tsp

oil*

1/4 tbs + 1/2 tbs

1/2 tbs + 1 tbs

water

1/2 cup

1 cup

legend2

Preparation

1

Cook the pork: Preheat oven and the BBQ* to 450 degrees F. Coat the pork tenderloin with oil (1/4 tbs, 1/2 tbs), sprinkle with salt (1/4 tbs, 1/2 tbs). Place on the BBQ and cook about 5 minutes**. Turn the meat and, with a BBQ brush, apply about 1/3 of the maple BBQ sauce. Let cook 5 minutes and apply an other 1/3 of the BBQ sauce.  Turn the meat again and add the rest of the BBQ sauce. Take the temperature of the pork and remove from the BBQ when it reaches 140F to 145F***. Place the Pork on a plate and over with foil until ready to serve. 

*The BBQ will be used to cook the pork and corn. If you don’t have a BBQ you can cook the corn and the pork on a baking sheet in the oven. Cook the corn for about 10 minutes and the pork for about 15-20 minutes. 

**The pork should take between 15-20 minutes to cook. Start applying the BBQ sauce when the meat has about 10 minutes left to cook. 

***Ensure the pork is cooked to a minimum internal temperature of 145F.  Meat keeps cooking and the internal temperature normally rises an additional 5 degrees F after being removed from the heat. As such you can remove the pork at 140F.

2

Bake the fries:  Rinse and dry all produces. Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tbs, 1 tbs), salt (1/4 tbs, 1/2 tbs), and pepper (1 pinch, 1/8 tbs). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. 

3

Cook the corn and cut the green onion: While the fries are baking, peel the corn and place on the BBQ. Cook 5 minutes, turn the corn and cook an additional 5 minutes or until cooked and slightly roasted. Cut the green onion in 1/2 cm pieces.

4

Garnish & serve: On individual plates, place oven baked fries, BBQ pork and a corn. Spoon about 1 1/2 tbsp of chipotle mayo on each corn and garnish with green onion. Serve.

Bon Appétit!

Nutritional Information

Raspberry pork summer bowl

Posted on by

This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with crispy pan fried pork tenderloin, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF38
  • cuisine region: Fusion Vietnam

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

wine_58699__60192.1439829877.900.900[1]

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Cono-Sur-2011-Organic-Sauvignon-Blanc[1]

Featured Saskatchewan Products

Keller'sBees
LajordColony
Local&Fresh
Oliv
PineViewFarms
PioneerGardens

Tags

family
local
gluten

Note: We cannot guarantee any dish is allergen free. 

Fish sauce is in the Vietnamese sauce

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away. 

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

  • Garnish & serve 

Tools

  • knife
  • pot
  • pan
  • cutting board
  • strainer or colander

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

pork tenderloin

200 gr

400 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

1

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp + 1 tsp

1/4 tsp + 2 tsp

peppe*

1 pinch

1/8 tsp

water

2 litre

4 litre

legend2

Preparation

1

Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles.  Add the salt (1 tsp, 2 tsp) to the water. When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

2

Slice the pork: Cut the pork tenderloin in thin ½ to 1 cm slices. 

3

Cook the pork:  Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the pork tenderloin slices in the hot pan. Sprinkle the pork tenderloin with salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs).  Cook the pork tenderloin slices about 3 minutes per side, until caramelized and slightly crispy on each side. 

Note: ensure the pork is cooked to a minimum temperature of 145°F 

4

Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.

5

Finish the noodles:  Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle. Drain and set aside. The noodles will be room temperature when served.

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, the carrots, radishes, red cabbage and top with the pork, drizzle with Raspberry ginger sauce. 

Bon Appétit!

Nutritional Information

Ratatouille pizza

Posted on by

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury prosciutto and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.


Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cool.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF16
  • cuisine region: fusion Mediterranean

Featured Saskatchewan Product

italian-star-deli
splendor garden
LajordColony
Oliv
Local&Fresh

Tools

  • knife
  • cutting board
  • 2 medium bowls
  • baking sheet
  • parchment

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces.

Cut the onion, eggplant, and mushroom in thin slices.

2

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

3

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

4

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

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

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes. *Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

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

6

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

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread

2

4

6

onion

1

2

3

mushroom

150 gr

300 gr

450 gr

eggplant

75 gr

150 gr

225 gr

Thyme

3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup

arugula

20 gr

40 gr

60 gr

Italian Prosciutto di Parma

20 gr

40 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp

parmesan

3 tbsp

1/3 cup

1/2 cup

black olives

30 gr

60 gr

90 gr

GF Pizza crust

1 (GF only)

2 (GF only)

3 (GF only)

Dr. Herrington's Health Fact

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

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

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

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

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

Ingredients

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

No dairy adaptation: 

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

Note: We cannot guarantee any dish is allergen free. 

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information