Category: pork

Green goddess lemon chicken

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This green goddess bowl is a delicious blend of lemon pepper chicken, pine nuts and seeds, quinoa, green vegetables and green goddess dressing. This salad features roasted asparagus and zucchini, fresh spinach and cucumber. This recipe is easy, yummy, awesome!

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF30
  • cuisine region: Canadian

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You will need

  • knife
  • cutting board
  • lined baking sheet
  • large pan
  • pot with lid
  • water
  • oil
  • salt

Preparation

1

Cook quinoa:  Cook quinoa like pasta. Bring water to a boil in a medium pot on high heat. Stir in the quinoa. Cover and reduce heat to low. Cook for 15 minutes.  In a strainer, drain excess water.  

2

Cook the chicken:  While the quinoa is cooking, cube the lemon chicken. Season with salt. Cook on an oiled pan on medium heat  for 7 minutes. 

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. 

3

Prepare the vegetables: Wash and rinse all produce. While the quinoa is cooking, break off the woody end of the asparagus*. Cut the asparagus in pieces. Dice the zucchini. Slice the cucumber. 

*Aspargus: To remove the wood end – bend the asparagus spear about 2-3 cm from the end and it will break at the right spot.

4

Cook the vegetables: Place the zucchini on a lined baking sheet.  Drizzle with oil and season with salt. Cook 8 minutes. Add the asparagus to the zucchini. Drizzle with oil season with salt. Cook an additional 6-7 minutes.

5

Assemble & serve: In individual bowls place the quinoa, asparagus, zucchini, cucumber, spinach and lemon chicken. Garnish with pine nuts & seeds mix and the green goddess dressing.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

quinoa

1/2 cup

1 cup

1 1/2 cup

lemon chicken

220 gr

440 gr

660 gr

asparagus

120 gr

240 gr

360 gr

zucchini

1

2

3

mini cucumber

1

2

3

spinach

70 gr

140 gr

210 gr

green goddess dressing

1/2 cup

1 cup

1 1/2 cup

pine nuts and seeds blend

30 gr

60 gr

90 gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

ZUCCHINI
Did you know that zucchinis are actually a fruit? The largest zucchini ever grown was 69.5 inches long and weighed over 65 pounds!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registed Dietitian

Get Cooking
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!  

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 3 & 5.

  • Prepare the vegetables
  • Assemble & serve 

Wine Pairing

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

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

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Mediterranean Pasta

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This Mediterranean pasta is the ultimate easy and delicious comfort food. This dish is filled with Italian sausage, roasted peppers, mushrooms, tomato sauce and fresh pesto. The secret to the delicious tomato sauce is the addition of a hint of local honey, Gravelbourg mustard and smoked balsamic vinegar from OLiV. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF10
  • cuisine region: Italian

Featured Local Products

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You will need

  • knife
  • colander
  • cutting board
  • large pan
  • large pot
  • baking sheet
  • non stick liner or parchment
  • oil
  • salt & pepper

Preparation

1

Heat the water & prepare the vegetables: In a large pot, bring salted water to a boil for the pasta.

Rinse and dry all produces. Preheat the oven to 400° F.

Cut the bell pepper and the onion in small dice. Thinly slice the mushrooms.

2

Cook the vegetables: Place the bell pepper, onion and mushroom on a lined baking sheet. Drizzle with oil and season with salt & pepper. Combine.

Bake for 20 minutes, or until the vegetables are tender.

3

Cook the sausage: In an oiled pan on medium/high heat, pan, add the Italian sausage. Crumble and cook 8 minutes*, stirring regularly.

Add the signature tomato sauce. Combine and heat through.

*ensure the sausage is cooked to 160F.

4

Cook the pasta: Add the pasta to the boiling water.  Stir and cook 10 minutes or until desired texture. 

Gluten friendly: The gluten free pasta is aldente in 8 minutes.

5

Drain the pasta: Drain the pasta and add back to the pot.

6

Combine & serve: Add the roasted vegetables, tomato sauce and sausage to the pasta. Combine.

Serve and garnish with pesto. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

bell pepper

1

2

3

onion

1 small

1 medium

1 large

mushroom

150 gr

300 gr

450 gr

Pasta

160 gr

320 gr

480 gr

italian sausage

1

2

3

tomato sauce

2/3 cup

1 1/3 cup

2 cup

pesto

1 tbsp

2 tbsp

3 tbsp

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

white

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

Health Fact

Regina Naturopathic

Dr Craig Herrington Naturopath

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

Cooking with Kids

Regina Naturopathic

Lacey Engel, Registered Dietician

Sauces 
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.

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

  • Combine & serve 

Tags

gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Orange pork stir fry

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Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This orange stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with carrots, pork, broccoli and green beans. The orange stir-fry sauce is filled with sweet orange juice, savoury soy sauce, fresh ginger and nutty sesame oil.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF25
  • cuisine region: Chinese

Featured Saskatchewan Products

PineViewFarms
Local&Fresh
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Oliv
LajordColony

Tools

  • knife
  • large pan
  • pot
  • cutting board
  • strainer
  • bowl

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 cup, 2 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. When the rice is cooked, lightly fluff it with a fork to ensure it doesn’t stick together. 

2

Preparation and cook the vegetables: While the rice is cooking, peel the carrots and cut in 1/2 cm slices. Dice the onion in about 1 cm dices.  

3

Prepare the broccoli: Cut the broccoli in bite size florets. 

4

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

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

5

Prepare the stir fry: In a large pan, add oil (1/2 tsp, 1 tsp), onion, and the carrots. Cook on medium heat for about 5 minutes, until the onion is tender. Add the orange stir fry sauce, the green beans and the broccoli. Cook on medium/high heat for about 4 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the cooked pork and combine. 

6

IMG_59491

Assemble and serve: On individual plates, place the rice, the vegetables, the pork, and garnish with sesame seeds. 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

1/2 cup

1 cup

broccoli

150 gr

300 gr

green beans

50 gr

100 gr

carotte

200 gr

400 gr

onion

1 small

1 medium

orange marinated pork tenderloin

200 gr

400 gr

Orange stir fry sauce

1/2 cup

1 cup

sesame seeds

1 tbsp

2 tbsp

oil*

1/2 + 1/2 tsp

1 +1 tsp

water

1 cup

2 cup

salt*

1/8 tsp

1/4 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

BROCCOLI 
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. Multiple studies have also shown that eating cruciferous vegetables (of which Broccoli is one of), reduces the risk of breast, ovarian, and prostate cancers.

Cooking with Kids

Cooking for kids?
If your child doesn’t like broccoli or any other vegetable, cook it separately and try to slowly introduce it to the child.

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

  • Assemble & Serve

Recommended Wine Pairing

CONO SUR PINOT NOIR
Rich, fruity notes of cherry, raspberry, plum and strawberry and a hint of smoke. A balanced, new-world styled wine.
Region: Aconcagua, Chile
Colour: Red
Alcohol: 13%
Price (SLGA): $13.17

CALITERRA RESERVA SAUVIGNON BLANC Clear pale straw colour; fresh cut grass, gooseberry and citrus/lime aromas; dry medium body with round flavour of melon and citrus, short finish.
Region: Chili
Colour: White
Alcohol: 13%
Price (SLGA): $14.48

Tags

nuts
family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information