Curried lentil & potato stew

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This potato, lentil and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder. 

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish. 

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the onion: Preheat the oven to 450¬įF. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. 

2

Start the stew: Add the lentils. Season with salt & pepper. Curried lentil stew mix and water ( 2 cups (2p), 4 cups (4p) , 6 cups (6p)). Bring to a boil on high heat. Cover with the lid, reduce the heat to low and simmer for 15 minutes*.

*note: Cooking time is longer for 4 and 6 portions.

2

Prepare the potatoes:  Peel and cut potatoes into 1/2 in pieces.

Add the potatoes to the lentils. Season with salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans:  In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes. 

Gluten friendly: Heat the garlic naan:  Follow step 4 above. Bake the gluten friendly naan bread for 5 Р7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing. 

6

Serve:  Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

1

2

3

lentil

1/2 cup

1 cup

1 1/2 cup

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

2

4

6

GF Naan bread

1

2

3

garlic cloves

2

4

6

peas

55 gr

110 gr

165 gr

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

 

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter. 

Making this recipe with kids?
Ask the child to help in step 3 and 4:

  • Add the potatoes, water and curried beef stew mix. Combine.
  • Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

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

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • ground beef – lean
  • potatoes
  • onion
  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides,¬† propionic acid, phosphoric acid, potassium sorbate.
  • curried beef & potato stew:¬† tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
  • garlic

Gluten friendly adjustment:

  • GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Curried beef & potato stew

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This beef, potato and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder. 

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish. 

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the beef: Preheat the oven to 450¬įF. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. Add the ground beef. Season with salt & pepper. Cook, breaking up the ground beef for 5 minutes. Add half the garlic. Combine.

2

Prepare the potatoes:  Peel and cut potatoes into 1/2 in pieces.

3

Start the stew: Add the potatoes, curried beef stew mix and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Season with salt. Cover and bring to a simmer over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

*note: Cooking time is longer for 4 and 6 portions.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans:  In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes. 

Gluten friendly: Heat the garlic naan:  Follow step 4 above. Bake the gluten friendly naan bread for 5 Р7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing. 

6

Serve:  Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

1

2

3

ground beef

220 gr

440 gr

660 gr

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

2

4

6

GF Naan bread

1

2

3

garlic cloves

2

4

6

peas

55 gr

110 gr

165 gr

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

 

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter. 

Making this recipe with kids?
Ask the child to help in step 3 and 4:

  • Add the potatoes, water and curried beef stew mix. Combine.
  • Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

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

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • ground beef – lean
  • potatoes
  • onion
  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides,¬† propionic acid, phosphoric acid, potassium sorbate.
  • curried beef & potato stew:¬† tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
  • garlic

Gluten friendly adjustment:

  • GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Pistou linguini

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn‚Äôt stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with¬† lightly steamed snap peas, juicy chicken, fresh mint, parmesan and red chili flakes.¬† Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you‚Äôre onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F.

Place the chicken breast on a lined baking sheet. Drizzle with oil. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

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

2

Preparation: In a pot, bring water to a boil for the linguine. Rinse and dry all produces.

Slice the sugar snap peas in half. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the sugar snap peas. Stirring regularly cook for 3 minutes.

4

Cook the linguine: Add the linguine to the boiling water, stir and cook for 10 minutes. Once the pasta is cooked, reserve pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

Drain the linguine and add to the peas.

5

Combine: Add the pea pistou and half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Add the chicken and combine. Taste and add salt as desired.

6

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

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

lemon pepper chicken

220 gr

440 gr

660 gr

mint

2 gr

4 gr

6 gr

sugar snap peas

160 gr

320 gr

480 gr

pea pistou

3/4 cup

1 1/2 cup

2 1/4 cup

linguine

180 gr

360 gr

540 gr

Parmesan

20 gr

40 gr

60 gr

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

MINT
Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent. 

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids? Introduce flavours slowly to children. When introducing a new flavour – like parmesan. you can encourage children to try it at different temperatures: cold from the fridge and warm on the pasta. 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 contribute by helping with these steps:
  • 2: Separate the mint leaves.
  • 5: Add the chicken to the linguine and combine.
  • 6: Serve and garnish their dish.

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

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. 

Ingredients

  • pea pistou: peas, water, grapeseed oil, lemon juice, salt, garlic powder, pepper.
  • sugar snap peas
  • parmesan
  • linguine: durum wheat semolina.
  • red chili flakes
  • lemon pepper chicken: chicken, lemon peel, pepper, garlic powder.

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Caramelized tofu & ramen

Soy ginger pan roasted chicken with mushroom, carrots, ginger and soy ramens garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

Featured Local Products

You will need:

Preparation

1

Setup & roast the tofu: Bring water to a boil in a pot for the ramen.

Cut the ginger soy tofu in cubes. Season with salt. In an oiled pan, Roast the ginger soy tofu on medium heat 5 minutes. Set the tofu aside.

2

Cook the vegetables: Wash and clean all produce. 
Thinly slice the mushrooms and the carrots.
Add the mushrooms and carrots to the pan. Cook on medium heat for 7-10 minutes. Add the ginger soy tofu. Combine and set aside.

3

Cook the ramen: Add the ramen to the boiling water. Cook 3 1/2 to 4 minutes.  Strain the ramen noodle in a colander and place them back in the pot.

Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine: Add the ginger soy sauce to the ramen. Combine. 

5

Assemble: Separate the mint leaves.

Serve the ramen, vegetables and tofu. Garnish with mint leaves and panko.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ginger soy tofu

175 gr

350 gr

525 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushroom

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

1/4 cup

1/3 cup

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help with these steps:

  • 4: Combine the sauce with the ramen
  • 5: separate the mint leaves. Serve their dish.
  • Assemble

Ingredients

  • ginger soy tofu: extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), soy sauce, ginger powder, garlic powder, brown sugar.
  • ramen: wheat flour, water, alcohol, salt, sorbitol syrup, propylene glycol, sodium carbonate. may contain eggs.
  • carrots
  • mushroom
  • ginger soy sauce: soy sauce, dark soy sauce, water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: wheat flour, sugar, yeast, salt.¬†
  • mint¬†

Gluten-Free adaptations: 

  • ginger soy tofu:¬† extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), liquid amino (vegetable protein from soybeans, water), brown sugar, ginger powder, garlic powder.
  • ginger soy sauce:¬† liquid amino (vegetable protein from soybeans, water), water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: whole grain brown rice, sugar, salt, bht.
  • ramen: organic brown rice flour, organic millet.

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Pine nut lemon penne

Take a big bowl of this comforting yet light pasta. This lemon pine nuts penne combines buttery toasted pine nuts, pesto, Italian herb chickpeas, tender asparagus, earthy mushrooms and savory tomatoes. The dish is finished with fresh basil. It’s a delicious and hearty meal!

Featured Local Products

You will need:

Preparation

1

Cook the pasta:  Bring water to a boil for the penne. Season the water with salt.

Cook the penne in the boiling water for 10 minutes. Set aside pasta water – 1 tbsp per portion.

Drain the penne and it back to the pot.

Gluten-friendly: Cook the penne for 8 minutes. 

2

Prepare the asparagus: Wash and rinse all produce. Break off the woody end* of the asparagus. Cut the asparagus. Slice the mushrooms and dice the tomatoes.

*Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot.

3

Cook the vegetables and heat the chickpeas:  In a pan, heat the oil on medium heat, cook the mushrooms for 7 minutes. Add the tomatoes and asparagus to the pan and cook for an additional 5 minutes. Add the Italian herb chickpeas. Season with salt & pepper. Combine.

4

Prepare the lemon & pine nuts:  Zest and juice the lemon (1/2 lemon, 1 lemon, 1 large lemon).  In a pan on medium heat, toast the pine nuts for 1 minute.

5

Assemble & serve: Separate the basil leaves.

To the pasta, add the vegetables, herb chickpeas, pesto, lemon juice and lemon zest. Combine. Add the half the pasta water. Combine and if required add more pasta water little by little.

Serve and garnish with basil and pine nuts.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

Herb chickpeas

200 gr

400 gr

600 gr

penne

180 gr

360 gr

540 gr

asparagus

100 gr

200 gr

300 gr

tomatoes

2

4

6

mushroom

150 gr

300 gr

450 gr

Pesto

30 ml

60 ml

90 ml

lemon

1

1

1

fresh basil

3 gr

6 gr

9 gr

pine nuts

15 gr

30 gr

45 gr

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturoptathic

Basil

Basil is a herb belonging to the mint family.

It has anti-inflammatory, mild antibacterial, and antioxidant properties. 

A 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

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition‚Äč

Cooking for kids?
If your child doesn’t like asparagus yet, encourage them to try it raw and then cooked. Ask them what difference they notice.

It can take up to 20 exposure for taste buds to adapt to new flavours. 

Making this recipe with kids?
Cook with children by asking them to help in steps: 

  • 2: Add the salt and pasta to the water.
  • 4: Combine the vegetables
  • 5: Which part of the lemon smell most? The juice or the zest?
  • 6: Plate and garnish their dish

Recommended Wine Pairings

BERINGER MAIN & VINE ROSE
Aromas of passionfruit with floral notes and red berry flavours. A balance of crisp minerality with fruity and floral undertones. Refreshing and crisp. Perfect summer time wine to share.
Region: Napa, California
Colour:
Rose
Alcohol: 11%
Price
(SLGA): $11.47

BODACIOUS PINOT GRIGIO
Fresh, fruity, aromatic and easy-drinking with aromas of citrus and honey.
Region: Ontario
Colour: White
Alcohol:
12%
Price (SLGA): $11.92

Ingredients

  • Penne: Durum wheat semolina, niacin, folic acid, ferrous sulfate, riboflavin, thiamine mononitrate.
  • Italian herb chickpeas: chickpeas, basil, terragon, garlic powder.
  • aspargus
  • tomatoes
  • mushrooms
  • pesto: basil, canola oil, Parmesan cheese (Basil blend (Genovese basil D.O.P. Sunflower oil, sea salt), sunflower oil, Parmesan cheese (pasteurized part-skimmed cow’s milk, cheese cultures, sea salt, enzymes), pine nuts, extra virgin olive oil, pecorino (Romano D.O.P, cheese (sheep;s milk, salt), fresh garlic, ascorbic acid, citric acid, black pepper.
  • lemon
  • basil
  • pine nuts
  • Gluten-friendly adaptation:

    • Penne: Corn flour, rice flour, mono and diglycerides.

    No nut adaptation:

    • pesto: basil, canola oil, Parmesan cheese (pasteurized milk modified milk ingredients, salt, powder cellulose, liapase, microbial enzyme, bacterial culture, natamycin), water, extra virgin olive oil, garlic, spices, citric acid, potassium sobate)

    Vegan adaptation:

    • pesto: basil, grapeseed oil, canola oil, garlic powder.¬†¬†

    Note: We cannot guarantee any dish is allergen free. 

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Nutritional Information

    Lentil loaves

    It‚Äôs commonly agreed that no one makes “meat”loaf like Mom. We were inspired by our moms traditional recipe to create this delicious mini lentil loaves topped with a ketchup glaze, served with tender roasted carrots and potatoes, and drizzled with a classic gravy.¬†

    Featured Saskatchewan Products

    You Will Need

    Preparation

    1

    Cook the lentils: Turn on the oven to 425F. In a pot on high heat, add water (3 cups,  5 cups, 7 cups). Add the lentils and bring to a boil. Cook uncovered until the lentils are fully cooked and soft Рabout 25 minutes.   Drain the lentils with a strainer and set aside.

    2

    Prepare the vegetables: Rinse and dry all produces. Cut the onion in small dice. Mince garlic. Halve carrots lengthwise. Cut potato into ¬Ĺ-inch-thick wedges.

    3

    Start baking the potatoes and carrots:  Place the potatoes and carrots* on a lined baking sheet. Add the oil (1 tbsp, 2 tbsp, 3 tbsp),  salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 30 minutes Рthe mini meatloaves will be baked on the baking sheet after 10 minutes.

    *Note: If you have a 4 or 6 portions, use 2 baking sheets.

    4

    Make and cook the lentil loaves:  Once the lentils have 5 minutes left to cook РIn a medium pan on medium heat, add oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and half  diced onion cook until soft about 4 minutes. Add half the minced garlic and cook an additional minute.  Add the cooked lentils, oats, salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Mash the lentils with a fork or potato masher. Ensure the mixture sticks together Рyou can add 1 tsp water at a time if needed.  Place mixture in muffin tins or form mixture into 1-inch-tall loaves (1 per portion) and place on baking sheet.  Top each loaves with the ketchup  glaze. Bake 15-20 minutes. 

    4

    Prepare the gravey:  Rinse the pan used to cook the lentils so you can make the gravey in it. Melt the butter or plant based butter (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a medium pan over medium heat. Add diced the remaing diced onion cook until soft about 4 minutes. Add the flour (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and remaining garlic. Cook for 1-2 minutes or until garlic is fragrant. Whisk in vegetable stock concentrate & spices and water  (1/2 cup, 1 cup, 1 1/2 cup) Bring to a simmer and cook until thickened, about 4 minutes. Taste and adjust seasoning.

    Gluten Friendly gravey: Rince the pan you used to cook the lentils. In the pan add the vegetable stock concentrate, spices & cornstarch and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat Рstirring regularly. Taste and adjust seasoning.  Turn off the heat and set aside.

    5

    Serve:  Slice lentil loaves in thick slices. Divide loaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.

    Bon Appétit!

    Ingredients

    Included

    2 Portions

    4 Portions

    6 Portions

    Potato

    300gr

    600gr

    900gr

    carrots

    200gr

    400gr

    600gr

    lentils

    80 gr

    160 gr

    240 gr

    garlic

    2 cloves

    4 cloves

    6 cloves

    onion

    1

    2

    3

    oats

    1/4 cup

    1/2 cup

    3/4 cup

    ketchup glaze

    2 tbsp

    1/4 cup

    1/3 cup

    vegetable concentrate & spice blend

    2 tbsp

    1/4 cup

    1/3 cup

    Health Fact

    Dr. Craig Herrington, Naturopath

    Owner of: Regina Naturopathic

    Oats

    Chronic inflammation is thought to contribute to a number of health problems, including obesity, cancer, and heart disease. Research suggests that avenanthramides Рunique to oats Рcan reduce the expression of inflammatory molecules. 

    Cooking with Kids

    Lacey Engel, Registered Dietician

    Owner of: Beyond Baby Nutrition

    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 and carrots
    • Shape the meatloaves – combine all ingredients in a bowl.
    • Serve¬†

    Local Recommended Wine Pairing

    Living sky winery Currant
    The favourite of the Cowboy Winemaker’s wife. Deep, rich, dry. Invokes Europe with a prairie flair.
    Region: Perdue, SK
    Colour: White
    Alcohol:
    13.1%
    Price : $22.00

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Nutritional information

    Weight Watchers Smart Points

    Nutritional Information

    Meatloaves

    It‚Äôs commonly agreed that no one makes meatloaf like Mom’s. We were inspired by our moms traditional recipe to create this delicious mini loaves topped with a ketchup glaze, served with tender roasted carrots and potatoes, and drizzled with a classic gravy.¬†

    Featured Saskatchewan Products

    You Will Need

    Preparation

    1

    Prepare the vegetables: Rinse and dry all produces. Turn on the oven to 425F.¬† Cut the onion in small dice. Mince garlic. Halve carrots lengthwise. Cut potato into ¬Ĺ-inch-thick wedges.

    2

    Start baking the potatoes and carrots:  Place the potatoes and carrots* on a lined baking sheet. Add the oil (1 tbsp, 2 tbsp, 3 tbsp),  salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 30 minutes Рthe mini meatloaves will be baked on the baking sheet after 10 minutes.

    *Note: If you have a 4 or 6 portions, use 2 baking sheets.

    3

    Shape the meatloaves:  While the potatoes and carrots are baking, add the lean ground beef, oats, salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp) and half the following ingredients: onion and garlic. Combine.  Form mixture into 1-inch-tall loaves (1 per portion). 

    Once the potatoes has roasted 10 minutes, remove baking sheet from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on empty side; brush tops of loaves with the ketchup glaze. Return to oven and continue roasting until meatloaves are cooked through and potatoes are tender, about 20 minutes.

    Ketchup glaze: ketchup, brown sugar, powder mustard

    4

    Prepare the gravey:  Melt the butter (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a medium pan over medium heat. Add diced the remaing diced onion cook until soft about 4 minutes. Add the flour (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and remaining garlic. Cook for 1-2 minutes or until garlic is fragrant. Whisk in chicken stock concentrate & spices and water  (1/2 cup, 1 cup, 1 1/2 cup) Bring to a simmer and cook until thickened, about 4 minutes. Taste and adjust seasoning.

    5

    Serve:  Slice meatloaves in thick slices. Divide meatloaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.

    Bon Appétit!

    Ingredients

    Included

    2 Portions

    4 Portions

    6 Portions

    Potato

    300gr

    600gr

    900gr

    carrots

    200gr

    400gr

    600gr

    lean ground beef

    240gr

    400gr

    600gr

    garlic

    2 cloves

    4 cloves

    6 cloves

    onion

    1

    2

    3

    oats

    1/4 cup

    1/2 cup

    3/4 cup

    ketchup glaze

    2 tbsp

    1/4 cup

    1/3 cup

    chicken concentrate & spice blend

    2 tbsp

    1/4 cup

    1/3 cup

    Health Fact

    Dr. Craig Herrington, Naturopath

    Owner of: Regina Naturopathic

    Oats

    Chronic inflammation is thought to contribute to a number of health problems, including obesity, cancer, and heart disease. Research suggests that avenanthramides Рunique to oats Рcan reduce the expression of inflammatory molecules. 

    Cooking with Kids

    Lacey Engel, Registered Dietician

    Owner of: Beyond Baby Nutrition

    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 and carrots
    • Shape the meatloaves – combine all ingredients in a bowl.
    • Serve¬†

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Local Recommended Wine Pairing

    Living sky winery Currant
    The favourite of the Cowboy Winemaker’s wife. Deep, rich, dry. Invokes Europe with a prairie flair.
    Region: Perdue, SK
    Colour: White
    Alcohol:
    13.1%
    Price : $22.00

    Nutritional Facts

    Weight Watchers Smart Points

    Nutritional Information

    Greek Meatballs

    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 meatballs, cucumber, tomatoes, black olives, spinach and is topped with Greek dressing. 

    Featured Saskatchewan Products

    You will need

    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 & meatballs:  Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 15 minutes.

    Reduce the heat to 350F. Add the Greek meatballs to the baking sheet. Cook an additional 20 minutes*.

    Note: Ensure the meatballs are cooked to at least 160F.

    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. meatballs, tomatoes, cucumber, fetta and Kalamata olives. Drizzle with Greek dressings. Serve.

    Bon Appétit!

    What's In my kit

    Included

    2 Portions

    4 Portions

    6 Portions

    Greek meatballs

    220gr

    440gr

    660gr

    Potato

    500gr

    1000gr

    1500gr

    Greek spice

    1 tsp

    2 tsp

    3 tsp

    cucumber

    1 small

    2 small

    3 small

    tomato

    80 gr

    160 gr

    240 gr

    kalamata olives

    40 gr

    80 gr

    120 gr

    fetta

    40 gr

    80 gr

    120 gr

    spinach

    70 gr

    140 gr

    210 gr

    greek dressing

    1/3 cup

    2/3 cup

    1 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, M√Ęcon 2016

    Region:M√Ęcon, 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
    • beef & pork meatballs: Prairie meats old fashion meatballs, 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.
    No dairy adaptation:
    • no dairy/vegan feta:¬† coconut milk, cashews, nutritional yeast, maple syrup,¬† garlic granule, salt, pepper.
     

    Note: We cannot guarantee any dish is allergen free. 

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Weight Watchers Smart Points

    Nutritional Information

    Chicken ramen

    Soy ginger pan roasted chicken with mushroom, carrots, ginger and soy ramens garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

    Featured Local Products

    You will need:

    Preparation

    1

    Setup & cook the chicken: Bring water to a boil in a pot for the ramen.

    Cut the ginger soy chicken in slices. Season with salt. In an oiled pan, cook the ginger soy chicken on medium heat 5 minutes.

    2

    Cook the vegetables: Wash and clean all produce. 
    Thinly slice the mushrooms and the carrots.
    Add the mushrooms and carrots to the chicken. Cook on medium heat for 7-10 minutes. Combine and set aside.

    3

    Cook the ramen: Add the ramen to the boiling water. Cook 3 1/2 to 4 minutes.  Strain the ramen noodle in a colander and place them back in the pot.

    Egg free, Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

    4

    Combine: Add the ginger soy sauce to the ramen. Combine. 

    5

    Assemble: Separate the mint leaves.

    Serve the ramen, vegetables and chicken. Garnish with mint leaves and panko.

    Bon Appétit!

    What's in my kit?

    2 portions

    4 portions

    6 portions

    ginger soy chicken

    220 gr

    440 gr

    660 gr

    ramen

    280 gr

    560 gr

    840 gr

    carrots

    150 gr

    300 gr

    450 gr

    mushroom

    100 gr

    200 gr

    300 gr

    ginger soy sauce

    2 tbsp

    1/4 cup

    1/3 cup

    panko

    1 tbsp

    2 tbsp

    3 tbsp

    mint

    3 gr

    6 gr

    9 gr

    Recommended Wine Pairing

    COPPER MOON CHARDONNAY
    A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
    Region: British Columbia, Canada
    Colour: White
    Alcohol:
    13%
    Price (SLGA): $11.13

    JP CHENET RESERVE PINOT NOIR
    Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
    Region: France
    Alcohol: 12%
    Price
    (SLGA): $15.04

    Health Fact

    Regina Naturopathic

    Dr. Craig Herrington Naturopath

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

    Cooking with Kids

    Beyond Baby Nutrition

    Lacey Engel, Registered Diatitian

    GET COOKING
    Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

    MAKING THIS RECIPE WITH KIDS ? 
    Children are significantly more likely to try new foods when they helped prepare it. Let the child help with these steps:

    • 4: Combine the sauce with the ramen
    • 5: separate the mint leaves. Serve their dish.
    • Assemble

    Ingredients

    • ginger soy chicken: chicken breast, soy sauce, ginger powder, garlic powder, brown sugar.
    • ramen: wheat flour, water, alcohol, salt, sorbitol syrup, propylene glycol, sodium carbonate. may contain eggs.
    • carrots
    • mushroom
    • ginger soy sauce: soy sauce, dark soy sauce, water, mustard, brown sugar, ginger powder, garlic powder.
    • panko: wheat flour, sugar, yeast, salt.¬†
    • mint¬†

    Gluten-Free adaptations: 

    • ginger soy chicken:¬† liquid amino (vegetable protein from soybeans, water), brown sugar, ginger powder, garlic powder.
    • ginger soy sauce:¬† liquid amino (vegetable protein from soybeans, water), water, mustard, brown sugar, ginger powder, garlic powder.
    • panko: whole grain brown rice, sugar, salt, bht.
    • ramen: organic brown rice flour, organic millet.

    no egg adaptations: 

    • ramen: organic brown rice flour, organic millet.

    Note: We cannot guarantee any dish is allergen free. 

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Weight Watchers Smart Points

    Nutritional Information

    Cheesy chicken farfalle

    It’s PASTA time! When you combine juicy chicken, creamy sauce, green & yellow goodness,¬† tender farfalle, top it up with mozzarella and bake it, you‚Äôve got a recipe for success. This dish is a hit in our family and we know you will love it too!

    Featured Local Products

    You will need:

    Preparation

    1

    Roast the butternut squash & cook the chicken: Preheat the oven to 400¬į F. Bring water (1 liter, 2 liter) and salt¬† (1 tbsp, 2 tbsp) ¬†to a boil in a large pot for the pasta. Wash and clean all¬†produce.¬†

    Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.

    While the squash is cooking, if required, cut the chicken into 1 cm strips.  

    Remove from the oven. Stir the butternut squash. Place the chicken on a the baking sheet, coat the chicken with oil ( 1/4 tsp, 1/2 tsp)  and sprinkle with salt  ( 1/8 tsp, 1/4 tsp). Cook for an additional 10 minutes or until the chicken is fully cooked. Set aside.

    *Note:¬†ensure¬†poultry¬†is cooked to at least 165¬įF

    2

    Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.

    3

    Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly,  cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.

    Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender. 

    4

    Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.  

    5

    Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, chicken,¬† roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400¬į F or until the cheese is golden. Serve

    Bon Appétit!

    Ingredients

    Included

    2 portions

    4 portions

    butternut squash

    3/4 cup

    1 1/2 cup

    chicken

    200 gr

    400 gr

    farfalle

    160 gr

    320 gr

    onion

    1 small

    1 medium

    leeks

    1/3 cup

    2/3 cup

    spinach

    60 gr

    120 gr

    Creamy sauce mix

    1/3 cup

    2/3 cup

    mozzarella & parmesan

    1/3 cup

    2/3 cup

    water*

    3/4 cup

    1 1/2 cup

    water*

    2 litres

    4 litres

    salt*

    1/2 tsp + 1 tbsp

    1 tsp + 2 tbsp

    pepper*

    1 pinch

    1/8 tsp

    oil

    1 tbsp + 1 tsp

    2 tbsp + 2 tsp

    flour

    1 tbsp

    2 tbsp

    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

    Health Fact

    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 Diatitian

    GET COOKING
    Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

    MAKING THIS RECIPE WITH KIDS ? 
    Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

    • Make the sauce
    • Finish the sauce

    Tags

    Note: We cannot guarantee any dish is allergen free. 

    Weight Watchers Smart Points

    Nutritional Information