Bannock bison burger

Bannock bison burger is one of our all time favourite burger! The richness of the bannock is complemented by the umami of the bison, caramelized onions and Saskatoon berry and maple BBQ sauce. The crunchy pickled carrots balance the richness. 

Serve the bannock with a side salad of spinach, caramelized onions and pickled carrots. 

Featured Saskatchewan Producers

bison ridge
Heliotrope logo (1)
Judd's hot sauce logo
splendor garden
prairie meats logo
over the hill orchards
miss helene's logo
bison ridge
Heliotrope logo (1)
Judd's hot sauce logo
splendor garden
prairie meats logo
over the hill orchards
miss helene's logo

You will need

Preparation

1

Setup & caramelize the onion: 
Wash and rinse all produce. If using a BBQ – preheat to medium high.

Slice the onion. In an oiled pan on medium-low heat, add the onion and cook 17 minutes, stirring regularly. Add half the Saskatoon berry maple BBQ sauce. Combine. Cook for 3 minutes.

2

Pickle the carrots:Using a vegetable shredder, make carrot ribbons. Place the carrots marinade mix in a bowl. Add water 2 tbsp (2p), 1/4 cup (4p), 1/3 cup (6p). Combine. Set aside 15 minutes.

3

Form & cook the patties: Add the ground bison & beef to a bowl. Season with salt & pepper. Form patties.
BBQ: Cook the patties 5 minutes per side, or until fully cooked*.
Pan: In the oiled pan on medium heat, cook the patties 6-7 minutes per side, or until fully cooked*.

*Ensure the patties are cooked to a minimal internal temperature of 160F.

4

Garnish the patties: Garnish the patties with half the Saskatoon berry maple BBQ sauce. Garnish each patty with cheddar. Let the cheese melt for 1 minute. 

5

Heat the bannock: Slice the bannock. Heat each bannock in the microwave 15 seconds.
BBQ: Place each halves on the BBQ and heat 1 minute.
Pan: Place each halves on a hot pan for 1 minute.

6

Make salad & garnish burgers: In a bowl, add the spinach, 1/3 of the caramelized onions and 1/3 of the pickled carrots. Add a few spoonful of the marinade to dress the salad.

Garnish each burger with caramelized onions and pickled carrots. Serve

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

bannock

2

4

6

ground bison & beef

240 gr

480 gr

720 gr

onion

1 large

2 large

3 large

cheddar

2 slices

4 slices

6 slices

Saskatoon berry and maple BBQ sauce

45 ml

90 ml

135 ml

Carrot marinade mix

1/4 cup

1/2 cup

3/4 cup

Carrots

120 gr

240 gr

360 gr

Spinach

70 gr

140 gr

210 gr

Recommended Beer Pairing

DISTRICT GERMAN PILSNER LAGER
This German style Pilsner pours a brilliant gold with moderate carbonation.  Noble hops balance perfectly with prairie 2-row malt for a uniquely refreshing approach to this style. Late addition hopping with Czech Saaz lend this beer its classically delicate aroma.
Region: Saskatchewan
Alcohol: 5%
Producer: District Brewing Company

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Let the kids garnish their burgers and salad. 

Making this recipe with kids?
Ask the child to help by helping in the following step 1, 2 & 6:

  • Add the BBQ sauce to the onion and combine.
  • Add the water to the marinade.¬†
  • Garnish salad and burger.

Nutritional Information

Bannock burger

Bannock burger is one of our all time favourite burger! The richness of the bannock is complemented by the umami of the caramelized onions, black bean patty as well as the Saskatoon berry and maple BBQ sauce. The crunchy pickled carrots balance the richness. 

Serve the bannock with a side salad of spinach, caramelized onions and pickled carrots. 

Featured Saskatchewan Producers

Heliotrope logo (1)
Farmer Direct Organic
Judd's hot sauce logo
over the hill orchards
miss helene's logo
splendor garden
Heliotrope logo (1)
Farmer Direct Organic
Judd's hot sauce logo
over the hill orchards
miss helene's logo
splendor garden

You will need

Preparation

1

Caramelize the onion: 
Wash and rinse all produce.
Slice the onion. Reserve 1/4 of the onions for the patty. In an oiled pan on medium-low heat, add the onion and cook 17 minutes, stirring regularly. Add half the Saskatoon berry maple BBQ sauce. Combine. Cook for 3 minutes.

2

Pickle the carrots:Using a vegetable shredder, make carrot ribbons. Place the carrots marinade mix in a bowl. Add water 2 tbsp (2p), 1/4 cup (4p), 1/3 cup (6p). Combine. Set aside 15 minutes.

3

Make the patties: Peel the beet and shred with a vegetable shredder. Finely dice the reserved onion. Using a strainer, rinse the black beans.

In an oiled pan, add the diced onion and shredded beets. Cook on medium heat for 5 minutes. Set aside.

In a medium bowl, add the drained black beans. Mash them with a fork. Add the cooked vegetables, chickpea flour. Season with salt & pepper. Combine.

4

Cook & garnish the patties: Form patties. Cook the patties 6-7 minutes per side in an oiled pan on medium heat.

Garnish the patties with half the Saskatoon berry maple BBQ sauce. Garnish each patty with cheddar. Let the cheese melt for 1 minute.

5

Heat the bannock: Slice the bannock. Heat each bannock in the microwave 15 seconds. Place each halves of bannock on a hot pan for 1 minute. 

6

Make salad & garnish burgers: In a bowl, add the spinach, 1/3 of the caramelized onions and 1/3 of the pickled carrots. Add a few spoonful of the marinade to dress the salad.

Garnish each burger with caramelized onions and pickled carrots. Serve

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

bannock

2

4

6

black beans

150 gr

300 gr

450 gr

chickpea flour

3 tbsp

6 tbsp

9 tbsp

beet

75 gr

150 gr

225 gr

onion

1 large

2 large

3 large

cheddar

2 slices

4 slices

6 slices

Saskatoon berry and maple BBQ sauce

45 ml

90 ml

135 ml

Carrot marinade mix

1/4 cup

1/2 cup

3/4 cup

Carrots

120 gr

240 gr

360 gr

Spinach

70 gr

140 gr

210 gr

Recommended Beer Pairing

DISTRICT GERMAN PILSNER LAGER
This German style Pilsner pours a brilliant gold with moderate carbonation.  Noble hops balance perfectly with prairie 2-row malt for a uniquely refreshing approach to this style. Late addition hopping with Czech Saaz lend this beer its classically delicate aroma.
Region: Saskatchewan
Alcohol: 5%
Producer: District Brewing Company

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Let the kids garnish their burgers and salad. 

Making this recipe with kids?
Ask the child to help by helping in the following step 1, 2, 3 & 6:

  • Add the BBQ sauce to the onion and combine.
  • Add the water to the marinade.¬†
  • Combine all the patty ingredients.
  • Garnish salad and burger.

Nutritional Information

Mushroom rueben sandwish

You will fall in love with  this plant based twist of the Montreal smoked meat sandwiches: Roasted mushroom with melted swiss, saurkraut and mushroom rueben sauce.  The mushroom rueben sauce is made with: mayonaise, tomato paste, soy sauce, worcestershire sauce and horseradish. There are many layers of umami in this sandwish.  They are served with dill pickles and house baked fries. 

You will need

Preparation

1

Setup & make the fries: 
Wash and rinse all produce. Preheat the oven to 430F. Bring a pot of water to a boil.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 15 minutes.

2

Slice the mushrooms: Slice the mushrooms thinly.

3

Cook the mushrooms and finish the fries: Add the sliced mushrooms to the baking sheet. Drizzle with oil, season with salt & pepper.

Lower the oven to 400F. Bake the fries and the mushrooms an additional 10 to 15 minutes.

4

Melt the cheese: Divide the mushrooms in the amount of sandwishes. Place a slice of swiss cheese on the mushrooms for each sandwish. Place in the oven 1 minute.

5

Assemble the sandwishes: Spead the mushroom rueben sauce on each slice of rye bread. For each sandwish, top one slice with sauerkraut and the other with mushrooms and swiss cheese. Close the sandwishes and slice them in half.

6

Serve: Serve the mushroom rueben sandwish with fries and pickles.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

mushrooms

200 gr

400 gr

600 gr

swiss cheese

60 gr

120 gr

180 gr

Mushroom rueben sauce

1/3 cup

2/3 cup

1 cup

Sauerkraut

1/2 cup

1 cup

1 1/2 cup

Rye bread

4 slices

8 slices

12 slices

dill pickles

100 gr

200 gr

300 gr

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Cooking for kids?
Let the kids garnish their sandwish. 

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

  • Assemble the sandwishes
  • Serve

Nutritional Information

Smoked meat sandwish

You will fall in love with Montreal smoked meat sandwiches, smoky and peppery on rye with mustard. These classic sandwishes are made with Schwartz’s world famous original smoked meat. They are served with dill pickles and house baked fries.¬†

You will need

Preparation

1

Setup & make the fries: 
Wash and rinse all produce. Preheat the oven to 430F. Bring a pot of water to a boil.

Peel the potatoes and cut in fries shape, about 1 cm thick.

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden.

3

Heat the Montreal smoked meat: Submerge the pouch of Montreal smoked meat in the boiling water and cook 7 to 10 minutes. Remove the pouch from the water. Cut package open and discard liquid.

4

Mustard the bread: Spread the mustard on each slice of rye bread.

5

Fill the sandwishes: Divide the Montreal smoked meat between the sandwishes. Close the sandwishes and slice them in half. 

6

Serve: Serve the smoked meat sandwish with fries and pickles. 

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

Montreal smoked meat

200 gr

400 gr

600 gr

Mustard

5 gr

10 gr

15 gr

Rye bread

4 slices

8 slices

12 slices

dill pickles

100 gr

200 gr

300 gr

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Cooking for kids?
Let the kids garnish their sandwish. 

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

  • Mustard the bread
  • Fill the sandwishes
  • Serve

Nutritional Information

Rediscover dandelions

They are found everywhere! They are particularly abundant this year and are unfortunately seen as an enemy most of the time. Today we rediscover the dandelion as a super food!
Let’s rediscover this native plant in honor of Native History Month. In this blog we discuss:¬†

  • Dandelion’s flavours
  • Nutritional facts & health benefits
  • How to cook with dandelion
  • How to pick the best dandelions

Dandelion's flavours

What can I eat?
In the dandelion everything is eadible and has key health benefits: leaves, flowers and roots. 

Leaves
Dandelions leaves are nutty, slightly earthy and have a light bitterness. Their taste is similar to aregula. They are lighter in flavour in early spring and their bitterness intensifies as the summer progresses.

Flowers:
Dandelion flower taste slightly sweet and reminds of the flavour of honey and pansees. They are best picked early in the morning when the flowers have just opened. 

Roots:
Dandelion roots have a taste similar to coffee but less acidic. They are often roasted and drank as a warm drink.

Did you know?

  • For taste: Harvest the roots in the spring. Their taste is sweeter.¬†
  • For health benefits: Harvest the roots in the fall. All the energy of the plant is in the roots and their health benefits are maximized.¬†

Nutritional facts & health benefits

Nutritional facts
Dandelion is part of the chicory and lettuce family. Dandelion has considerable nutritional value. Dandelion has as much vitamin C as as a lime (45 mg per 100 g), more iron than spinach (3.1 mg per 100 g) and almost double vitamin A as carrot (140 mg per 100 g).

Dandelion is rich in:

  • Beta-carotene (vitamin A) – promotes health of skin and supports nocturnal vision.
  • Vitamin C – supports the immune system, collagen formation, nervous system, iron absorption and improves energy levels.
  • iron – supports cognitive functions, red blood cells, immune systems and energy levels.
  • potassium – supports muscular functions and helps prevent and reduce muscle cramping after exercise. Supports the nervous system and contributes to balance blood pressure.

Health benefits
Dandelion has many meditative properties and was traditionally in used in medicine. Dandelion is acknowledged for its perks:

  • Stimulates appetite with its amorous compounds.
  • Facilitates the digestion of fat by augmenting bile.
  • Contributes to help balance hormones.
  • Has anti-inflamatory properties.
  • Facilitates iron absobtion.

How to cook with dandelion

Leaves
Raw

  • Salads, garnish for pizza and tacos
  • Flavour pairing: eggs, bacon, coutons, potatoes, beets, corn.

Cooked

  • Soup, omelets
  • The flavor when cooked becomes mellower.
  • Flavour paring: platains, eggs, potatoes,¬†

Flowers:

  • Salad
  • Jam
  • Mead/wine¬†
  • Garnish

Roots:

  • tea
asparagus lemon

Asparagus gremolata

These aspargus topped with fresh parsley, shallots and lemon zest are an explosion of flavour. 

This is ready in 15 minutes and makes a great side.

  • Prep Time 10 Minutes
  • Cook Time 2-3 Minutes
  • Total Time 15 Minutes
  • makes 4 servings

Ingredients

  • 1 lb asparagus
  • 3 tbsp fresh parsley, finely cut
  • 1 tbsp shallot or red onion finely diced
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • salt

Instructions

  1. In a pot of salted boiling water, cook the asparagus until al dente - 2 to 3 minutes. Drain.
  2. In a bowl, combine the parsley, shallot and lemon zest. Place the asparagus in a serving dish and drizzle with oil.
  3. Garnish the asparagus with gremolata. season with salt and pepper.

BBQ pulled pork tacos

These delicious BBQ pulled beef & pork tacos are sure to become one of your favourite! With its fresh flavours of lime, cilantro, radish and red cabbage complement perfectly the savoury pulled BBQ pork. When an amazingly delicious dinner in on the table within a few minutes you know you’ve got a show stopper!

Note: If you requested no red meat, steps to make pulled chicken are at the bottom of the page.  The recipe will take 25 minutes to prepare with pulled chicken.

You will need

Preparation

1

Prepare the vegetables: Wash and rinse all produce. Cut the radishes in thin slices. Cut the lime in wedges and roughly chop the cilantro. Thinly slice the red cabbage.

2

Prepare the onion: Cut the onion in small dices.

3

Make the filling: Lightly oil a pan on medium-high heat. Cook the onion 5 minutes.

Add the pulled pork and adobo spice. Combine. Heat through 5 minutes. If needed, add water to ensure the pan is never dry.

4

Heat the tortillas: Heat a pan on medium high. Keep the pan dry Рdo not add oil Рplace 1 or 2 corn tortilla in the pan for 15 to 30 seconds on each side. Use tongues to flip them. Place the warm corn tortilla in a clean towel and wrap them so they stay warm. 

Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste good.

5

Assemble and Serve: Fill each taco shells, place the BBQ pulled pork, radish, and red cabbage. Garnish with cilantro. Serve with lime wedges. 

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

Pulled beef pork

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

adobo spice

1 tsp

2 tsp

3 tsp

red cabbage

50 gr

100 gr

150 gr

radish

50 gr

100 gr

150 gr

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

tortilla

8

16

24

Pulled chicken steps

1

Cook the chicken and onion: Add the¬†oil (1/2 tbs, 1/2 tbs, 1 1/2 tbs) to a pan and heat on medium high. Sear the chicken about 2 minutes per side. Add the diced onion.¬† Add the water (1/2 cup, 1 cup, 1 1/2 cup) and adobo spice. Cover the pan with it’s lid, reduce the heat to medium and cook for about 20 minutes. Keep an eye on the water to ensure the pan is never completely dry.¬†

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

2

Finish the filling: Remove the lid from the pan. If there is any water left in the pan, increase to heat to medium high and let most of the water evaporate. Ensure to stir regularly when the heat is higher. Once the water is evaporated, using 2 forks pull the chicken.  Add the maple BBQ sauce to the chcken and combine. 

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

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

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as yound 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. 

Cooking for kids?
Go easy on the fresh cilantro¬†as kids may not like it’s flavour.

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

  • Assemble & Serve

Recommended Wine Pairing

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

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

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

High Tea

A great way to receive elegantly and easily is with a high tea. Having traditional tea means savoring the present moment and welcoming our guests with simple elegance. Small sandwiches, scones, jam, pastries and of course teas.  We recommend: 2 types of sandwiches and cream puffs. 

Sandwiches

Elevate simple sandwich with elegant ingredients. Replace the baloney with Italian Mortadelle and butter in cucumber sandwishes with mascarpone.

 2 types of sandwiches
– Mortadelle & mustard
– Cucumber & mascarpone

Tips:
РEnsure the garnishes are cut very thinly. 
– Remove the crust
– Cut the sandwiches in small bites (squares, rectangles or triangles)

cream puff2

Cream puffs

Cream puffs are a great way to be creative with pastries. The base recipe has only 4 ingredients!

  • Prep Time 10 Minutes
  • Cook Time 30 Minutes
  • Total Time 40 Minutes
  • makes 48 mini puffs servings

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all purpose flour
  • 4 eggs

Instructions

  1. Preheat the oven to 425F. Bring the water to a boil. Add the butter and melt over medium heat.
  2. Bring to a boil and add the flour all at once. Combine with a wooden sppon with the heat on until a ball forms.
  3. Remove from heat. Add the eggs, one at a time and combine vigorously after each.
  4. Form the puffs on a cookie sheet. Bake 20 minutes at 425 F and 10 minutes at 325 F.

Aspargus season

Asparagus is one of the first signs of spring. May is National Asparagus Month. asparagus is about to be in season in Saskatchewan and will be in season until the end of June. Let’s discover the asparagus:

  • When are they in season this year?
  • How to choose the right asparagus?
  • Where to find local asparagus
  • How to store asparagus?
  • What health benefits does the asparagus provide?
  • Asparagus inspired recipes

Let's discover the asparagus

When are asparagus in season?
Asparagus are expected to be in season starting the week of May 21st until the end of June.

How to choose the right asparagus?
Fine asparagus are less tender than larger ones, because they are proportionally richer in woody fibres. Choose asparagus whose tips are well closed and compact.

Where to find asparagus?
You can find local asparagus at the farmer’s market and at most farms where you can buy vegetables.¬† Frontier gardens in Lumsden, SK is an example of a farm where you can get asparagus directly from the farm where they grew. Some farms even offer asparagus picking. I even found wild ones at Wascana Park in Regina.

How to store asparagus?
The longer the asparagus is kept before eating it, the more fibrous it will be, especially at room temperature. Their sugars quickly turn into starch.

  • Refrigerator: First wrap the base of the asparagus with a damp paper towel and put it in a plastic bag. Or, place them upright in a jar containing 5 cm of water. They will keep for 1 or 2 weeks;
  • Freezer: Boil the asparagus for 3 minutes and freeze. Asparagus will keep for about 8 months. Cook them without defrosting them.

Health benefits

Asparagus is a good detox food to cleanse your body before summer. Asparagus is low in calories and is also rich in vitamins and antioxidants. Some other benefits of asparagus are:

  • Asparagus promotes the balance of the intestinal flora. This spring vegetable provides effective prebiotics that promote the growth of probiotic bacteria in the intestines, where they affect fat metabolism.
  • Asparagus is satiating. Asparagus is rich in fiber.
  • Asparagus is good for pregnant women. Asparagus is rich in folate. 100 g of asparagus (6 stalks) provide 20% of the daily folate (folic acid) requirement for pregnant women to limit the risk of malformations of the nervous system in the foetus. 5 stems provide 25% of the daily requirement for the general population.
  • Asparagus fights against aging of the skin: Asparagus is rich in antioxidants with vitamins A, C and E, asparagus is a powerful anti-aging agent and prevents certain cancers and cardiovascular diseases. It would also be recommended when one suffers from memory or concentration problems.
  • Asparagus purifies the kidneys.¬†asparagus is made up of more than 90% water and contains an amino acid (asparagine) which eliminates toxins and excess salt present in the body.
asparagus lemon

Asparagus gremolata

These aspargus topped with fresh parsley, shallots and lemon zest are an explosion of flavour. 

This is ready in 15 minutes and makes a great side.

  • Prep Time 10 Minutes
  • Cook Time 2-3 Minutes
  • Total Time 15 Minutes
  • makes 4 servings

Ingredients

  • 1 lb asparagus
  • 3 tbsp fresh parsley, finely cut
  • 1 tbsp shallot or red onion finely diced
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • salt

Instructions

  1. In a pot of salted boiling water, cook the asparagus until al dente - 2 to 3 minutes. Drain.
  2. In a bowl, combine the parsley, shallot and lemon zest. Place the asparagus in a serving dish and drizzle with oil.
  3. Garnish the asparagus with gremolata. season with salt and pepper.
asparagus3

Asparagus risotto

This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with¬† creamy chocolate icing.

  • Total Time 45 Minutes
  • serves 4-6

Ingredients

  • 1 onion finely diced
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 5 cups chicken or vegetable stock
  • 1 lbs asparagus cut in 2 cm pieces and cooked for 2-3 minutes
  • 3/4 cup Parmesan
  • salt & pepper

Instructions

  1. In a saucepan, sauté the onion in oil over medium heat until translucent, about 5 minutes. Add rice and garlic cook 1 minute. Add the wine and reduce until almost dry.
  2. Add broth, 1 cup at a time, stirring frequently until liquid is completely absorbed between each addition. Salt and pepper.
  3. After 20 minutes of cooking, add the cooked asparagus, the parmesan and mix well. Adjust seasoning.

Big “zesty” mac

This Big “Zesty” Mac recipe tastes just like your favourite McDonald‚Äôs burger with a local twist. This classic features juicy hamburger patties, sesame seed buns, pickles, onions and¬† lots of secret sauce. The burgers are served with a side of oven baked fries.

Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries: 
Wash and rinse all produce. Preheat the oven to 430F.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden. Keep the oven on to heat the buns.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Make the patties mixture: Using a fork (or a food processor), crumble the tofu. Add the tofu patty dry mix to the tofu and water (1 to 2  tbsp 2P , 2 to 4 tbsp  4P, 1/4 cup to 1/3 cup 6P). 

3

Form & cook the patties: With lightly oiled hands, form 1 patty per portion. Place the patties on a lined baking sheet. Cook at 430F 10 minutes. Flip the patties and cook an additional 10 minutes. 

4

Prepare the toppings: Slice the onion and the pickles. 

5

Melt the cheese & toast the buns: Place the cheddar cheese on the patty and the sesame buns on the baking sheet. Place in the oven for 1-2 minute.

6

Assemble & serve: Place 1/2 tbsp big mac zesty sauce on each half bun. Top with a patty, lettuce, pickles and onion slices. Top each burger with the top bun. Serve with a side of baked fries and the rest of the big mac zesty sauce.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

tofu

150 gr

300 gr

450 gr

tofu patty dry mix

40 gr

80 gr

120 gr

cheddar slices

2

4

6

pickle

20 gr

40 gr

60 gr

onion

1 small

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

2

4

6

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger. 

Making this recipe with kids?
Ask the child to help by completing step 1, 3 & 6:

  • Drizzle the potatoes with oil and season with salt & pepper
  • form the patties
  • Assemble¬†& Serve

Nutritional Information

Big “zesty” mac

This Big “Zesty” Mac recipe tastes just like your favourite McDonald‚Äôs burger with a local twist. This classic features juicy hamburger patties, sesame seed buns, pickles, onions and¬† lots of secret sauce. The burgers are served with a side of oven baked fries.

Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries: 
Wash and rinse all produce.Preheat the oven to 430F.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden. Keep the oven on to heat the buns.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Cook the patties (BBQ or pan):
BBQ: Grill the beef and pork patties for 5 minutes per side or until fully cooked.
Pan: Place the beef and pork patties in a lightly oiled pan on medium heat for 6-7 minutes per side.

*Ensure the patties are cooked to a minimal internal temperature of 160F.    

3

Prepare the toppings: Slice the onion and the pickles. 

4

Melt the cheese & toast the buns: Place the cheddar cheese on the patty. Let melt.
Place the sesame buns on a baking sheet. Heat in the oven for 1-2 minutes.

BBQ note: Turn off the heat, toast the sesame buns for 1-2 minutes.

5

Assemble & serve: Place 1/2 tbsp big mac zesty sauce on each half bun. Top with a patty, lettuce, pickles and onion slices. Top each burger with the top bun. Serve with a side of baked fries and the rest of the big mac zesty sauce.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

2

4

6

cheddar slices

2

4

6

pickle

20 gr

40 gr

60 gr

onion

1 small

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

2

4

6

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger. 

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

  • Drizzle the potatoes with oil and season with salt & pepper.
  • Assemble¬†& Serve

Nutritional Information