Citruses

Feeling like a you need a boost of energy?

The last few days felt long and mornings have been a bit slower. Whether or not you feel this seasonal down,  citruses are a great way to bring brightness to our day. 

Citruses are the sun of winter! They bring tons of flavours to a wide variety of dishes: Drinks,  sides, main courses and desserts.

Flavoured water

citrus water

Flavoured water

Flavoured water are a great way to drink more water! Be creative and have fun with all the flavour combinations. 

 

Choose a flavour combination or invent one.

Choose a Flavour combination

  • Grapefruit & mint
  • Lemon & orange
  • Lime & cucumber
  • Lime, grapefruit, orange & strawberry
  • Lime, Basil & Raspberry

Instructions

  1. In a pitcher, press the herbs and fruit (not citrus) (if applicable) with a muddler.
  2. Add the sliced citrus. Muddle lightly to let the citrus release some of it's essential oils.
  3. Top with cold water. You can adjust the amount of water based on how much flavour you'd like. Keep in the fridge.

Pasta al Lemone

pasta al limone 2

Pasta Al Limone

Pasta al limone is a simple pasta dish made with: spaghetti, lemon (zest and juice), butter, cream, Parmesan, salt, and a generous amount of black pepper.

The origin of pasta al limone is disputed, but it is especially popular in southern Italy and Sicily, regions that are known for their lemons.  We recommend serving this pasta with a light salad.

  • Total Time 15 Minutes
  • Serves 4 People

Ingredients

  • 12 oz - 340 gr Spaghettie
  • 1 Lemon
  • 3/4 cup cream
  • 6 tbsp butter
  • Parmesan
  • Black Pepper

Instructions

  1. Bring water to a boil with salt for the pasta.
  2. In a pot, add lemon zest (keep a little to garnish) and the cream. Bring to a simmer.
  3. Add the cold butter 1 tbsp at a time. Whisking and fully incorporating each cube of butter before adding an other one. When the butter is all incorporated, turn off the burner.
  4. Cook the pasta following the instriuctions. Keep 3/4 cup of pasta water for the sauce.
  5. Add the cooked pasta, lemon juice and black pepper to the sauce.
  6. In small aditions, add the Parmesan mixing well between each addition to melt the cheese.
  7. Serve and garnish with lemon zest. Serve with a light salad.

Notes

If you'd like a more elaborate presentation, garnish with all or a combination of the following garnishes: Lemon slice, basil, parsley, parmesan and/or black pepper.

Mole pinto chicken enchiladas

When it comes to Mexican food, mole chicken enchiladas are a classic. Mole sauce usually takes hours to cook. Now you can make this recipe in 35 minutes for an easy weeknight dinner! 

Dessert idea: A cold juicy orange is a delicious and refreshing dessert after these mole enchiladas. 

Featured Saskatchewan Farmers & Producers

You Will Need

Preparation

1

Cut the onion and start the filling: Cut the onion in 1/2 cm slices – make a couple onion slices thin for the garnish. In a small pot* on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the onion – not the thin onion slices for garnish. Cook about 5 minutes or until soft.

*small pot: You need a small pot that just fits the chicken. You will add water to boil the chicken. The rest of the water and orange juice will ensure the chicken is juicy.

2

Cook the chicken: Add the chicken and orange juice to the small pot. Add water to almost cover the chicken. Add salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp). Cover and bring to a boil on medium high heat. Lower the heat to medium low and let simmer covered until the chicken is fully cooked Рabout 15 minutes.  

When the chicken is cooked, pull the chicken using 2 forks. Remove excess liquid if needed. Set aside. 

3

Cook the jasmine rice:  In a pot, bring (1 cup, 2 cups, 3 cups) of water to a boil. Add (1/4 tsp, 1/2 tsp, 3/4 tsp) salt, jasmine rice, cover and cook on low heat for 15 minutes or until the water is absorbed. Set aside. 

4

Make the sauce:  In a pot add the mole sauce mix and water (1 cup, 2 cups, 3 cups) and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) . Whisk the sauce and bring to a boil on medium heat Рstirring regularly. Let boil about 3 minutes or until the sauce thickens. Turn off the heat and set aside.

Spice note: The mole sauce is medium heat. If you’d prefer mild add: 1 tbsp ketchup or 1/2 tbsp brown sugar.¬†

Mole sauce mix ingredients (contains peanuts): pureed peppers, tomato paste, cornstarch, peanut butter, cocoa, brown sugar, cinnamon, cumin, cloves, coriander, garlic powder, chili powder

5

Assemble:  Place mole sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) РAdd sauce in the plate as needed. Coat both sides of a corn tortilla in the mole sauce and place about 2-3 tbsp filling in the corn tortilla. Fold the corn tortilla over the filling and place in individual plates or on a large serving plate. Repeat with all the tortillas. 

5

Serve: Pour  the rest of the mole sauce over the enchiladas. Garnish with fetta and thin onion slices. Serve with jasmine rice. 

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

chicken thigh with orange juice

200 gr

400 gr

600 gr

Corn tortilla

6

12

18

mole sauce mix

80 gr

160 gr

240 gr

fetta

30 gr

60 gr

90 gr

jasmine rice

2/3 cup

1 1/3 cup

2 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Onions
The cultivation of onions began in Asian over 5500 years ago! For thousands of years onions have been used as part of religious ceremonies, as medicine, food, and even as an aphrodisiac!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
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?
Ask the child to help by completing step 3, 4 and 5.

  • Add the rice and salt.
  • Combine the mole sauce mix and water. Stir.
  • Fill the corn tortilla and fold.

Wine Pairings

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

TRADITIONAL BEE – PRAIRIE BEE
Mead ‚Äď the world‚Äôs oldest fermented beverage ‚Äď comes to you now in it‚Äôs purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient¬†libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price
(SLGA): $21.50

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Mole pinto beans enchiladas

When it comes to Mexican food, mole sauce is a classic. It is a dish that usually takes hours to cook. Now you can make this recipe in under an 30 minutes for an easy weeknight dinner! 

Dessert idea: A cold juicy orange is a delicious and refreshing dessert after these mole enchiladas. 

Featured Saskatchewan Farmers & Producers

You Will Need

Preparation

1

Cook the jasmine rice:  In a pot, bring (1 cup, 2 cups, 3 cups) of water to a boil. Add (1/4 tsp, 1/2 tsp, 3/4 tsp) salt, jasmine rice, cover and cook on low heat for 15 minutes or until the water is absorbed. Set aside. 

2

Make the sauce:  In a pot add the mole sauce mix and water (1 cup, 2 cups, 3 cups) and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) . Whisk the sauce and bring to a boil on medium heat Рstirring regularly. Let boil about 3 minutes or until the sauce thickens. Turn off the heat and set aside.

Spice note: The mole sauce is medium heat. If you’d prefer mild add: 1 tbsp ketchup or 1/2 tbsp brown sugar.¬†

Mole sauce mix ingredients (contains peanuts): pureed peppers, tomato paste, cornstarch, peanut butter, cocoa, brown sugar, cinnamon, cumin, cloves, coriander, garlic powder, chili powder

3

Cut the onion and start the filling: Cut the onion in 1/2 cm slices – make a couple onion slices thin for the garnish. In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the onion – not the thin onion slices for garnish. Cook about 5 minutes or until soft.

4

Finish the filling: Rinse the pinto beans in a strainer. Add the pinto beans. oats, mole spices, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and water ( 1/4 cup, 1/2 cup, 3/4 cup).Mash the filling with a potato masher or fork to obtain a creamier texture. If the filling is too thick add water 2 tbsp at a time until desired texture.  Taste the filling and adjust seasoning.

5

Assemble:  Place mole sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) РAdd sauce in the plate as needed. Coat both sides of a corn tortilla in the mole sauce and place 3 tbsp filling in the corn tortilla. Fold the corn tortilla over the filling and place in individual plates or on a large serving plate. Repeat with all the tortillas. 

5

Serve: Pour  the rest of the mole sauce over the enchiladas. Garnish with fetta and thin onion slices. Serve with jasmine rice. 

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

mole spice

1 tsp

2 tsp

3 tsp

pinto beans

200 gr

400 gr

600 gr

Corn tortilla

6

12

18

mole sauce mix

80 gr

160 gr

240 gr

fetta

30 gr

60 gr

90 gr

jasmine rice

2/3 cup

1 1/3 cup

2 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Onions
The cultivation of onions began in Asian over 5500 years ago! For thousands of years onions have been used as part of religious ceremonies, as medicine, food, and even as an aphrodisiac!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
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?
Ask the child to help by completing step 1, 2 and 5.

  • Add the rice and salt.
  • Combine the mole sauce mix and water. Stir.
  • Fill the corn tortilla and fold.

Wine Pairings

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

TRADITIONAL BEE – PRAIRIE BEE
Mead ‚Äď the world‚Äôs oldest fermented beverage ‚Äď comes to you now in it‚Äôs purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient¬†libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price
(SLGA): $21.50

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Recipes when we don’t feel well

Feeling like a warm hug?

The darker days, snow and cold can sometimes make us feel tired and like we need a warm hug. These light and warming recipes are our favourites and we are excited to share them with you.

  • Lemon ginger tea
  • Tomato soup & grill cheese
  • Chicken noodle soup – with ginger & lemon
  • Bone broth

Lemon ginger tea

lemon ginger tea

Lemon Ginger Tea

Lemon ginger tea is perfect when you feel under the weather and want to give yourself a little boost. It is filled with lemon, honey, ginger and a hint of cinnamon. 

If you want something more powerful, you can obmit the cinnamon and add 1 whole clove of garlic grated. 

 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • 3 1/2 cup boilling water
  • juice of 1 lemon
  • 1 tbsp gratted fresh ginger
  • 1/4 cup honey
  • 1/4 tsp cinnamon

Instructions

  1. In a pot, bring the water to a boil. Add the lemon, ginger, honey and cinnamon. Let steap 5 minutes. Strain into cups.

Tomato soup

tomato soup

Tomato soup

Tomatoes are rich in vitamins and antioxidants Рe.g. Vitamin C, E and lycopene. 

Did you know: Lycopene is absorbed more easily in cooked tomatoes. 

This tomato soup recipe is made with fresh roasted tomatoes which gives it so much flavour.

  • Total Time 30 Minutes
  • Serves 4 - 6 People

Ingredients

  • 4 cups fresh tomatoes cut in 4
  • 1 large onion
  • 6 cloves of garlic
  • 2 cups chicken broth
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tsp maple syrup

Instructions

  1. Turn on the oven to 400F. On a baking sheet, place the tomatoes, onion and garlic. Drizzle with oil and season with salt and pepper. Combine together and place in a single layer. Bake 20 minutes
  2. In a large pot on medium heat, melt the butter. Add the flour, combine and cook 1 minute. Add the broth stirring with a whisk. Add the vegetables and maple syrup. Use an immersion blender or blender to cream the soup.
  3. Bring the soup back to a simmer and adjust seasoning.

Notes

Serve with a grill cheese and your favourite toppings.We love: pesto, chorizzo, croutons

Chicken noodle soup

Bowls of Chicken Noodle Soup with Vegetables

Chicken noodle soup

Chicken noodle soup is a classic when we don’t feel weel. This soup is rich in electrolytes that keep us hydrated. It is also filled with nutrients that support health.¬†

  • Total Time 30 Minutes
  • Serves 4 - 6 People

Ingredients

  • 1 1/2 cup diced carrots
  • 1 cup diced celery
  • 1 large onion
  • 3 cloves of garlic
  • 5 cups chicken broth
  • 1 tbsp fresh ginger gratted
  • 1 pound boneless skinless chicken thigh
  • 3/4 cup pasta
  • juice of 1 lemon

Instructions

  1. In a large pot, heat 1 tbsp oil on medium heat. Add the diced onion, carrot and celery. Cook 3-4 minutes. Add the ginger, garlic and thyme. Cook 1-2 minutes.
  2. Add the chicken broth, bay leaf, and 1 cup water. Bring to a bail. Add the chicken and let simmer 10-13 minutes. Take out the chicken from the soup and shred with 2 forks. Set the chicken aside.
  3. Add the pasta to the soup and cook until desired texture of the pasta.
  4. Add the chicken back into the soup with the lemon juice. Taste and season with salt and pepper.
bone broth

Chicken bone broth

Bone broth is a classic base that can be used in many recipes. Homemade bone broth adds flavour and nutrients to dishes. 

The secret ingredient of this broth is the addition of 1 tbsp apple cidre vinegar. This intensifies the flavour of the broth. 

Ingredients

  • 2 1/2 pounds rosted chicken bones (2 chickens)
  • 1 onion
  • 2 stalk of celery cut in 3
  • 2 carrots cut in large pieces
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tbsp apple cidre vinegar
  • 16 cups water

Instructions 2 ways: slow cooker & pot

  1. Slow cooker: Add all the ingredients in the slow cooker. Set the temperature to low for 15 hours. Strain, de greese and portion out. You can also freeze your broth.
  2. Pot: Add the ingredients to a large pot. Bring to simmer for 2-6 hours. Strain, de greese and portion out. You can also freeze your broth.

Notes

Broth with raw bones: Before adding the bones to the stock, roast them in the oven at 400F for about 40 minutes or until the are roated. No salt is added to the broth. To better control salt in recipes, you can add salt in the final recipe. If you'd like to drink the broth byitself, make sure to season it with salt and pepper. 

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, beef 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. Turn on the oven to 450F. Cut the potatoes in 1 1/2cm dices.

2

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

3

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

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

4

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

5

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

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

beef meatballs

200gr

400gr

600gr

Potato

300gr

600gr

900gr

Greek spice

1 tsp

2 tsp

3 tsp

cucumber

1 small

2 small

3 small

tomato

80 gr

160 gr

240 gr

Black olives

40 gr

80 gr

120 gr

fetta

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Buffet style

Buffet Style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

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

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

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

Bret Brothers, 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

Local Recommended Wine Pairing

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

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Spend less on meat – 3 ways

Prices of meat are increasing

The prices of meats are increasing at an unprecented rate! Year over year the price of beef and chicken has increased between 20-25%.  The Canada food price report predicted a significant increase in the price of meat this year; however, this increase is higher than expected.

3 ways to decrease your meat bills

  1. Use more affordable meats
  2. Add a vegetarian meal to this week’s menu
  3. Combine plant-based and animal protein

The Local Advantage

The silver lining in this increase in the cost of meat is that NOT ALL meats have increased in price. The price of locally and artisanally raised meats has increased by less than 2% year over year! Since the price of meats at the grocery store has increased so much in the last few months, why not explore our local options to purchase high quality meats.

In this blog, you will find the information for:

  • Local producers that ship and/or deliver
  • Local grocery stores
  • Farmers markets near you

1. Use More Afforable Meats

Chicken breast and steaks are some of the most expensive meats. Cooking with slower to cook cuts like chicken thigh and stewing meats you can save over 60%! Beef ribeye steak is $6.17/100g while stewing beef is $2.20/100g. 

Located by Prince Albert, Bison Ridge Farms‘ bison stewing meats are $2.64/100g. With a price difference of 0.44$/100gr for locally raised, high quality bison that enrich the land and is sustainable! Why not buy and eat local?

bison stew

Bison Stew

Bison stew is  an easy and agile recipe that can be made with the vegetables you have at hand. In this recipe we used: butternut squash, onions and potaotes.

This stew is going to warm you up! Seriously! On a colder night this stew heats you up within minutes. We tested it a few times and everytime within minutes we could feel warmer. The reason is a mistery – it may be due to the bison meat. Regardless, if you need a seriously warming dish – this is it!

  • Prep Time 25 Minutes
  • Cook Time 2.5 hours
  • Serves 6-8 People

Ingredients

  • 6 cups largely diced vegetables (butternut squash, potaotes, celery, rutabaga, parsnips, cabage)
  • 1 large onion diced
  • 28 oz diced tomatoes
  • 4 cups beef broth
  • 1 cup tomato sauce
  • 3 leaves bay
  • 2 tsp savory
  • salt & pepper
  • 1/3 cup flour

Instructions

  1. Turn on the oven to 350F. In a small bowl combine the flour, 1 tsp salt and pepper to taste. On a pan on medium heat, add oil to roast the meat. Roll each cube of bison in the flour and place them in the pan. Cook the cubes until brown.
  2. Once the bison cubes are browned, add them to a dutch oven or oven-safe pot.
  3. Add the red wine to the pan and deglaze the pan.
  4. In the dutch oven or oven-safe pot, add the red wine, beef broth, the tomatoes, vegetables, spices, salt and pepper to the stew.
  5. Cover and bake at 350F for 2.5 hours.

2. Vegetarian Recipes

Pasta dishes are an easy way to add comforting vegetarian recipes to your menu.  These 2 pasta recipes are some of our favourites:

  • Baked macaroni & cheese
  • Rotini Puttanesca
Baked macaroni and cheese

Baked Macaroni and Cheese

This classic Baked Macaroni and Cheese is ultra cheesy, creamy, and topped with a crunchy Panko topping. Two “secrets” make this recipe amazing:

  1. Cheese sauce is a bechamel with tons of cheese makes this the perfect creamy sauce
  2. Panko and butter topping adds a buttery crave worthy “crunch”¬†
  • Prep Time 35 Minutes
  • Cook Time 15 Minutes
  • Total Time 50 Minutes
  • Serves 6-8 People

Ingredients

  • 1 pound macaroni
  • 1/4 cup butter or margerine
  • 1/4 cup flour
  • 1 tsp salt
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup panko
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 350 F. Butter a baking dish.
  2. Bring water to a boil in a large pot. Add 2 tbsp salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain.
  3. Make the cheese sauce: While the macaroni is cooking, melt the butter in a pot. Using whisk, stir in the flour and salt, stirring and cooking over medium heat until the flour turns a very pale brown - 2-3 minutes. Slowly whisk in the milk. Continue to cook, stirring constantly, until the sauce thickens - about 5 minutes. Add the cheese and stir until it is fully melted. Add the drained macaroni to the cheese sauce and combine.
  4. Make the topping: For the topping: In a small bowl, stir the breadcrumbs with the butter.
  5. Transfer the macaroni and cheese to the buttered baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
IMG_9729

Rotini Puttanesca

This¬†Rotini Puttanesca is quick and comforting. It’s a classic and simple pasta dish with cherry tomatoes, olives and capers and a perfectly pan fried ribeye steak.

Makeover – Dinner: If you’d like to make it extra special you can top it with a steak and pair it with an Italian red wine.

  • Prep Time 35 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People

Ingredients

  • 12 oz rigatoni
  • 4 cloves garlic - minced
  • 1 pint cherry tomatoes - cut in half
  • 1/2 cup Kalamata olives
  • 2 tbsp capers
  • 1/2 cup grated parmesan
  • 2 cups spinach

Instructions

  1. Bring water to a boil in a large pot. Add 2 tbsp salt and rotini. Bring the water back to a boil and cook until desired texture. Save 1 cup pasta water. Drain.
  2. While the rotini are cooking, in a pan, melt a bit of butter. Add the garlic and cook until fragrant.
  3. Add the tomatoes, spinach, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit. Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.

2. Combine plant-based and animal protein

Combining legumes and meat is common in moroccan dishes. This lamb moroccan stew includes chickpeas for a nourishing and warming dish. 

Saskatchewan raised lamb is available at the Wootton Farms Рclose to Lumsden.  
Stew lamb is available at $10/lbs

Moroccan lamb chickpea stew 1

Lamb chickpea stew

Moroccan lamb and chickpea stew is a delicious and easy way to enjoy the flavours of Morocco: apricots, cinnamon, bay leaf, ginger, all spice and Ras El Hanout (turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne).

This recipe can be served with mediterranean salad, couscous, rice, pita or any rustic bread. 

  • Prep Time 30 Minutes
  • Cook Time 2.25 hours
  • Serves 6 to 8 People

Ingredients

  • 1 diced large onion
  • 2 cups cubed carrots (about 3)
  • 3 cups cubed potatoes
  • 2 lbs stew lamb
  • 4 cloves minced garlic
  • 1/2 cup dried apricot
  • 1 stick cinnamon
  • 2 bay leaves
  • 1 tsp ground allspice
  • 2 tsp ras el hanout
  • 1/2 tsp ground ginger
  • 28 oz diced tomatoes
  • 3 cups beef broth
  • 19 oz can chickpeas

Instructions

  1. Heat the oven to 350F. Season with salt and pepper. In a pan on medium heat, add oil and brown the lamb cubes on all sides.
  2. In a large dutch oven or oven-safe pot on medium heat, add oil, onions, carrots, and potatoes. Stir and cook for 4 minutes. Add the garlic and cook 1 addtional minute.
  3. Add the lamb to the vegetables. Add the dried apricots and spices. Combine.
  4. Add the tomatoes and broth and bake covered at 350 for 1 1/2 hours. Add the chickpeas and cook an additional 45 minutes.

Local advantage

There are many ranchers and farmers in Saskatchewan who offer high quality meats. 

A ressource we love to discover some of the many Saskatchewan farmers and food artisan is this book: Flat Out Delicious. 

Some artisan producers that ship and/or deliver include:

Local grocery stores

Farmers markets near you

General Tao Tofu

General Tao tofu is saucy, juicy and crispy. The signature sauce is thick, sweet and sour.¬† This general Tao tofu is not deep fried but pan fried which gives it’s classic crispiness. This 30 minutes general Tao is cooked with bell peppers, chinese broccoli, rice and topped with green onions and sesame seeds. Make it all easilyin the comfort of your home for a sweet and sour treat!

Featured Saskatchewan Producers

What do I need?

Preparation

1

Cook the rice: Bring a pot with (1 1/2 cup, 3 cups, 4 1/2 cups) of water to a boil. Add (1/2 tsp, 1 tsp, 1 1/2 tsp) salt, rice, cover and cook on low heat for 11 to 12 minutes. 

2

Setup Рtofu and vegetables: Wash and rinse all produce. Drain and cut the tofu into cubes. Slice the green onion thinly. Cut the bell pepper(s) into squares of about 1 inch. Roughly cut the chinese broccoli.  

In a bowl, add the tofu, the corstarch, salt (1/2 tsp, 1 tsp, 1 1/2 tsp)  and pepper. Combine.

3

Roast the tofu and cook the vegetables: Heat oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a pan on medium heat. Once the pan is hot, add the tofu cubes ensuring there is space between each cube. Cook for about 2 Р4 minutes (or until crispy), turn. Add the bell pepper and half the green onion.  Cook an additional 2-4 minutes. 

Crispy note: To ensure maximum crispiness of the tofu cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the tofu while its cooking.  
6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the tofu in 2 batches. 

4

Prepare the sauce: In a small bowl, add the General Tao sauce and water (3 tbsp, 1/3 cup, 1/3 cup + 3 tbsp). Whisk together until the cornstarch in the sauce is evenly distributed. 

5

Add the chinese brocoli sauce and plate: Add the chinese brocoli and the General Tao sauce to the pan. Simmer 2-3 minutes Рuntil the chinese brocoli is al dente and the sauce has thickened. 

Serve the general Tao tofu on the rice. Ganish with the rest of the green onion and the sesame seeds.

What's in my kit?

Included

2 portions

4 portions

6 portions

rice

140 gr

280 gr

420 gr

tofu

150 gr

300 gr

450 gr

cornstarch

2 tbsp

1/4 cup

1/3 cup

bell pepper

1

2

3

chinese broccoli

175 gr

350 gr

525 gr

green onion

1

2

3

sesame seeds

1 tbsp

2 tbsp

3 tbsp

General Tao sauce mix

1/4 cup

1/2 cup

3/4 cup

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

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods 
Theres a bit of ketchup in the general Tao sauce.¬† Serve ‚Äúyum‚ÄĚ foods, like ketchup, with new foods. When your child sees food they recognize it may entice them to explore new foods too.¬†

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

  • Cook the rice
  • Prepare the sauce
  • Plate

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

SESAME SEED
When it reaches maturity, the seasame seed pod bursts open releasing the seeds. Open Sesame! The phrase (from Arabian Nights) refers to the unlocking of treasure.

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

General Tao Chicken

General Tao chicken is saucy, juicy and crispy. The signature sauce is thick, sweet and sour.¬† This general Tao chicken is not deep fried but pan fried which gives it’s classic crispiness. This 30 minutes general Tao is cooked with bell peppers, chinese broccoli, rice and topped with green onions and sesame seeds. Make it all easilyin the comfort of your home for a sweet and sour treat!

Featured Saskatchewan Producers

What do I need?

Preparation

1

Cook the rice: Bring a pot with (1 1/2 cup, 3 cups, 4 1/2 cups) of water to a boil. Add (1/2 tsp, 1 tsp, 1 1/2 tsp) salt, rice, cover and cook on low heat for 11 to 12 minutes. 

2

Setup Рchicken and vegetables: Wash and rinse all produce. Cut the chicken breast into cubes. Slice the green onion thinly. Cut the bell pepper(s) into squares of about 1 inch. Roughly cut the chinese broccoli.  

In a bowl, add the chicken breast cubes, the corstarch, salt (1/2 tsp, 1 tsp, 1 1/2 tsp)  and pepper. Combine.

3

Cook the chicken and vegetables: Heat oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a pan on medium heat. Once the pan is hot, add the chicken cubes ensuring there is space between each cube. Cook for about 4-6 minutes (or until crispy), turn. Add the bell pepper and half the green onion.  Cook an additional 2-4 minutes. 

Crispy note: To ensure maximum crispiness of the chicken cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the chicken while its cooking.  
6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the chicken in 2 batches. 
Chicken internal temperature: Ensure the chicken is cooked to an internal temperature of 165¬ļF.

4

Prepare the sauce: In a small bowl, add the General Tao sauce and water (3 tbsp, 1/3 cup, 1/3 cup + 3 tbsp). Whisk together until the cornstarch in the sauce is evenly distributed. 

5

Add the chinese brocoli sauce and plate: Add the chinese brocoli and the General Tao sauce to the pan. Simmer 2-3 minutes Рuntil the chinese brocoli is al dente and the sauce has thickened. 

Serve the general Tao chicken on the rice. Ganish with the rest of the green onion and the sesame seeds. 

What's in my kit?

Included

2 portions

4 portions

6 portions

rice

140 gr

280 gr

420 gr

Chicken breast

220 gr

440 gr

660 gr

cornstarch

2 tbsp

1/4 cup

1/3 cup

bell pepper

1

2

3

green onion

1

2

3

sesame seeds

1 tbsp

2 tbsp

3 tbsp

General Tao sauce mix

1/4 cup

1/2 cup

3/4 cup

sesame seeds

1 tbsp

2 tbsp

3 tbsp

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

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods 
Theres a bit of ketchup in the general Tao sauce.¬† Serve ‚Äúyum‚ÄĚ foods, like ketchup, with new foods. When your child sees food they recognize it may entice them to explore new foods too.¬†

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

  • Cook the rice
  • Prepare the sauce
  • Plate

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

SESAME SEED
When it reaches maturity, the seasame seed pod bursts open releasing the seeds. Open Sesame! The phrase (from Arabian Nights) refers to the unlocking of treasure.

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information