Uncategorized Archives - Page 11 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Pesto

Posted on by

We love pesto! Pesto is a delicious, easy and healthy way to enjoy fresh herbs. Pesto ads tons of flavour to dishes takes just a few seconds to make.

Pesto can be made using a traditional mortar and pestle, food processor or an immersion blender.

In this blog you will learn how to make:

Traditional basil pesto
Sun dried tomato pesto
Walnut pesto
Prairie pesto

Traditional Basil Pesto

This tradtional basil pesto is ready in seconds and is a delicious way to add flavour to pasta, pizza, grilled fish or even serve with a cheese plater.

This recipe makes 1 cup of pesto.

Total Time 1 to 5 Minutes

Ingredients

1/4 tsp coarse salt
1/4 clove of garlic
1/3 cup pinenuts
1/2 cup olive oil
2 cups fresh basil
1/4 cup grated parmesan

Instructions

In a mortar, add the garlic and salt. Cruch for a few seconds to form a paste.
Add the pine nuts to the mortar with about half the oil. Crush into a paste.
Add the parmesan and half the basil to the mortar and crush. Add the rest of the basil and olive oil. Crush in the mortar until the basil leaves are fully incorporated to the other ingredients.

Sundried Tomatoe Pesto

Sundried Pesto

This sundried pesto is ready in seconds and is a delicious way to add flavour to pasta, pizza, grilled fish or even serve with a cheese plater.

This delicious pesto comes together in seconds with a food processor.

This recipe makes 1 cup of pesto.

Total Time 1 Minutes

Ingredients

1/2 cup sun-dried tomatoes
1 cup fresh basil
1/4 clove of garlic
1/3 cup pinenuts
1/2 cup grated parmesan
1/2 tsp salt
1/2 cup olive oil

Instructions

In a food processor, add all ingredients and pulse until a paste forms - about 30 seconds.

Walnut Pesto

Walnut pesto

This Tuscan walnut pesto is a nice twist on traditional basil pesto.

Tuscan walnut pesto is a white pesto filled with walnuts, parmesan, milk and toasted bread.

This recipe is delicious on pasta

Makes 1 1/2 cup.

Total Time 17 Minutes

Ingredients

1 cup toasted or stale bread cubes
1/2 cup milk
1/2 cup walnuts
1/4 cup grated parmesan
1/2 clove garlic
1/4 tsp coarse salt

Instructions

In a small bowl, place the bread and milk and allow the bread to soak the milk for 15 minutes.
In a mortar, place the garlic and salt. Crush into a paste.
Add the walnuts in the mortar and crush into a paste.
Remove extra milk from the bread and add with the parmesan to the garlic. Crush into a paste.

Notes

If you'd prefer to use a food processor, complete step 1 as describe. Drain the extra milk and add all the ingredients to the food processor until a paste forms.

Prairie Pesto

This prairie pesto is ready in seconds and is a delicious way to add prairie flavour to sandwishes, and pizza.

This recipe makes 1 cup of pesto.

Total Time 1 to 5 Minutes

Ingredients

1/2 tsp salt
1/2 clove of garlic
1/2 cup ground flax seeds
1/2 cup olive oil
2 cup fresh basil
1/3 cup water

Instructions

In a food processor, add the basil, oil, salt and garlic. Blend until a paste forms.
Add the flaxseeds and water. Blend into a paste.

Jam

Posted on by

JAM! What better way to bottle up the Summer’s rays of sunshine than with delicious jams? When the days get shorter, darker and we begin to miss the summer days, we reach in the pantry and take a jar of jam. It always brings us back to the joys of summer.

Reduce food waste with jams. Yes, you read that right! Jams are a delicious way to use bruised fruits. Often fruits that are a little older are sweeter and actually make better jams.

In this blog you will learn how to make:

Easiest Strawberry Jam
Plum Preserves
Apricot Preserves
Saskatoon and Blueberry Jam

Strawberry Jam

Easiest Strawberry Jam

This Strawberry jam is done in 30 minutes with 3 ingredients in 3 easy steps. It doesn’t get any better than this!

This recipe makes 3 cups of jam and can easily be multiplied. You can make this jam with ANY berry. As long as you respect the sugar to berry ratio, your jam will be perfect every time.

Total Time 30 Minutes

Ingredients

2 cups sugar
1 pound, 4 cups whole Strawberries (fresh or frozen)
2 tbsp lemon juice

Instructions

In a pan, combine the strawberries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 2).
Let boil for 10 to 15 minutes. Test if the jam is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready. If you would like small pieces of fruit you can mash the fruit using a potato masher.
Carefully place the jam in clean jars. The jam will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your jam at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of jam on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed.

Plum Jam

Plum Preserve

Let’s take jam up a notch and move from the breakfast comfort of Strawberry jam to the dinner party. This plum preserve is lightly spiced with star anise. Plum preserve is amazing to serve with a cheese board. We love eating it with French bread, brie, and pear slices.

This recipe makes 4 cups of jam and can easily be multiplied.

Total Time 80 Minutes

Ingredients

1 1/3 cups sugar
2 pounds, 5 cups diced plums
3 star anise

Instructions

In a pan, combine the plums, sugar and star anise. Let sit for an hour or until the fruit becomes syrupy with the sugar. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the preserve is ready (step 2).
Let boil for 10 to 15 minutes. Test if the preserve is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the preserves stays parted it is ready.
Carefully place the preserve in clean jars. The preserve will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your preserves at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of preserve on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed.

Apricot Preserves

This apricot preserves is based on an old French recipes and represents the best of French country cuisine – delicious and simple.

Makes 3 cups. This recipe can easily be multiplied to make a larger quantity.

Total Time 60 Minutes

Ingredients

1 cup sugar OR honey
1/2 cup water
1 1/2 pound, 3 cups diced apricot (save 1 pit)
1 1/2 tbsp lemon juice
2 tbsp almonds

Instructions

Open 1 apricot pit and remove the almond like nut in it. Chop it coarsly. Chop coarsly the almonds. In a pan, combine the strawberries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 3).
In a pot, add the sugar OR honey and water. bring to a boil uncovered on medium heat. Add the apricots, lemon juice, choped apricot pit and almonds.
Let boil for about 30 minutes. Test if the preserve is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready.
Carefully place the preserve in clean jars. The jam will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your preserves at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of preserves on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed.

Saskatoon and Blueberry Jam

This Saskatoon and Blueberry jam is done in 30 minutes with 3 ingredients in 3 easy steps. It doesn’t get any better than this! This recipe makes 3 cups of jam and can easily be multiplied. You can make this jam with ANY berry. As long as you respect the sugar to berry ratio, your jam will be perfect every time.

Total Time 30 Minutes

Ingredients

2 cups sugar
1/2 pound, 2 cups Saskatoon berries (fresh or frozen)
1/2 pound, 2 cups blueberries (fresh or frozen)
2 tbsp lemon juice

Instructions

In a pan, combine the berries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 2).
Let boil for 10 to 15 minutes. Test if the jam is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready. If you would like small pieces of fruit you can mash the fruit using a potato masher.
Carefully place the jam in clean jars. The jam will keep in the fridge for a week.

Notes

Backyard BBQ Burger

Posted on by

Its Backyard BBQ Burger time! Oh my gosh! These burgers are built with a yummy pinto bean patty topped with tapenade sauce, fresh greens and a potatoe salad. We know you will enjoy every bite of this sun filled burger!

Featured Saskatchewan Producers

You Will Need

Preparation

1

Bake the potatoes: Wash and rinse all produce. Turn on the oven (for patatoes)* AND the BBQ (for burger patties)** to 430F. Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

**Note: You can also cook the patties in a lightly oiled pan on medium heat – about 6-7 minutes per side.

2

Make and cook the patties: While the fries are baking, finely cut the onion in about ½ dices. Rinse the cannellini beans. In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Remove the pan from the heat.

In a medium bowl, add the drained pinto beans. Mash them with a fork or a potato masher until they are mashed. To the bowl with the mashed cannellini beans, add the cooked onion, chickpea flour and spice, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/2 tsp). Make 2 or 4 or 6 patties with the mixture. Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.

3

Heat the buns: Cut the buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for about 1-2 minutes.

4

Finish the potatoe salad: In a small bowl, add the tapenade and water (1 to 1 1/2 tbsp, 1 1/2 to 2 tbsp, 2 to 3 1/3 tbsp) and combine to give the tapenade the consistency of a creamy dressing. Start by adding the smaller amount of water and combine. If you would like a lighter consistency add more water in small increment.

Cut the dill in about 1cm pieces. In a medium bowl add half the tapenade, dill and roasted potato. Combine.

5

Assemble & serve: Garnish each burger with some tapenade, a burger patty, and mixed greens. Serve with a side of potato salad.

Ingredients

Included

2 portions

4 portions

6 portions

Potatoes

400 gr

800 gr

1200 gr

pinto beans

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

chickpea flour and spice

3 tbsp

1/3 cup

9 tbsp

fresh dill

3 gr

6 gr

9 gr

mixed greens

50 gr

100 gr

150 gr

tapenade

1/3 cup

2/3 cup

1 cup

bun

*tapenade: Mayonaise, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.
*Vegan tapenade: Cashew, coconut mylk, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.

Recommended Wine Pairing

Health Fact

DILL
Dill is high in calcium, vitamin A, and vitamin C. Dill also contains monoterpens, compounds which help the body naturally detoxify.

Cooking with Kids

Cooking for kids?
Go easy on the dill as kids may not like it’s flavour.

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

Assemble & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Poutine

Posted on by

It’s time for POUTINE! Yum!! Poutine is a delicious comfort food. This poutine is made with chewy cheese curds, hand made traditional poutine sauce and is served with a delicious green salad. The oven baked fries, hand made poutine sauce and side salad give this comfort dish a healthy twist.

Featured producer

You Will Need

Preparation

1

Setup & prepare 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 the fries: Combine to ensure even coating and place in an even layer. Bake for 25 minutes or until the potatoes are golden.

Evenly spread the cheese curds and return to the oven for 1 minute to warm the cheese curds.

2

Make the poutine sauce: In a medium pan, add the poutine sauce mix and water (1 cup, 2 cups , 3 cups). Combine and turn on the heat to medium. Bring to a simmer and cook until the sauce has thicken – 5 minutes.

3

Slice cucumbers & prepare the dressing: Thinly slice the cucumbers.

Juice half the lemon. In a small bowl, add the lemon juice (1/2 the lemon, whole lemon, whole lemon), olive oil (1 tbsp, 2 tbsp, 3 tbsp) and salt. Combine.

4

Assemble & serve: In a large bowl, add the lettuce, cucumbers and dressing. Combine.

Serve the fries and cheese curds in individual plates. Garnish with poutine sauce. Serve with a side of salad.

Ingredients

Included

2 portions

4 portions

6 portions

Potatoes

1000 gr

2000 gr

3000 gr

chedard cheese curds

130 gr

260 gr

390 gr

poutine sauce

1/2 cup

1 cup

1 1/2 cup

tomatoes

75 gr

150 gr

225 gr

lettuce

90 gr

180 gr

270 gr

lemon

*Poutine Sauce: water, beef stock, chicken stock, dried mushroom, ketchup, cornstarch, balsamic vinegar, spices
*Vegan Poutine Sauce: water, vegetable stock, dried mushroom, ketchup, cornstarch, balsamic vinegar, spices

Recommended Wine Pairing

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

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

Health Facts

Dr. Craig Herrington, Naturopath

Regina Naturopathic

CUCUMBER
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
Mixed dishes are tough for kids. While you’re cooking set aside a small portion of each component of the meal, before mixing or adding sauces, to serve to them. For this dish, you can serve the poutine with each ingredient by it self. This will enable the child the explore the flavours individually.

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

Assemble & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Pulled Pork Poutine

Posted on by

It’s time for POUTINE! Yum!! Poutine is a delicious comfort food. This pulled pork poutine is made with chewy cheese curds, hand made traditional poutine sauce and is served with a delicious green salad. The oven baked fries, hand made poutine sauce and side salad give this comfort dish a healthy twist.

Featured producers

You Will Need

Preparation

1

Setup & prepare 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.

1

Bake the fries: Combine to ensure even coating and place in an even layer. Bake for 25 minutes or until the potatoes are golden.

Evenly spread the cheese curds and return to the oven for 1 minute to warm the cheese curds.

2

Make the poutine sauce & heat the pulled pork: In a medium pan on medium heat add the poutine sauce mix and 1 cup (2p), 2 cups (4p), 3 cups (6p) cup of water. Bring to a simmer covered. Cook 5 minutes stiring regularly. Add the pulled pork and combine to heat through.

3

Slice cucumbers & prepare the dressing: Thinly slice the cucumbers.

Juice half the lemon. In a small bowl, add the lemon juice (1/2 the lemon, whole lemon, whole lemon), olive oil (1 tbsp, 2 tbsp, 3 tbsp) and salt. Combine.

4

Assemble & serve: In a large bowl, add the lettuce, cucumbers and dressing. Combine.

Serve the fries and cheese curds in individual plates. Garnish with poutine sauce and pulled pork. Serve with a side of salad.

Ingredients

Included

2 portions

4 portions

6 portions

Potatoes

800 gr

1600 gr

2400 gr

pulled pork

150 gr

300 gr

450 gr

chedard cheese curds

110 gr

220 gr

330 gr

poutine sauce

1/2 cup

1 cup

1 1/2 cup

mini cucumber

75 gr

150 gr

225 gr

lettuce

70 gr

140 gr

210 gr

lemon

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

Health Facts

Dr. Craig Herrington, Naturopath

Regina Naturopathic

CUCUMBERS
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
Mixed dishes are tough for kids. While you’re cooking set aside a small portion of each component of the meal, before mixing or adding sauces, to serve to them. For this dish, you can heat the poutine sauce separate from the pulled pork and serve the poutine with each ingredient by it self. This will enable the child the explore the flavours individually.

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

Assemble & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Backyard BBQ Burger

Posted on by

Its Backyard BBQ Burger time! Oh my gosh! These burgers are built with a juicy beef pork patty topped with tapenade sauce, fresh greens and a potatoe salad. We know you will enjoy every bite of this sun filled burger!

Featured Saskatchewan Producers

You Will Need

Preparation

1

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

**Note: You can also cook the patties in a lightly oiled pan on medium heat – about 6-7 minutes per side.

2

Cook the patties: While the potatoes are baking, cook the beef and pork burger patties on the BBQ until fully cooked – about 5 minutes a side.

Note: Ensure the patties are cooked at a minimal internal temperature of 165 F.

3

Heat the buns: Cut the buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for about 1-2 minutes.

4

Cut the dill in about 1cm pieces. In a medium bowl add half the tapenade, dill and roasted potato. Combine.

5

Assemble & serve: Garnish each burger with some tapenade, a burger patty, and mixed greens. Serve with a side of potato salad.

Ingredients

Included

2 portions

4 portions

6 portions

Potatoes

400 gr

800 gr

1200 gr

Beef & Pork patty

fresh dill

3 gr

6 gr

9 gr

mixed greens

50 gr

100 gr

150 gr

tapenade

1/3 cup

2/3 cup

1 cup

bun

Recommended Wine Pairing

Health Fact

DILL
Dill is high in calcium, vitamin A, and vitamin C. Dill also contains monoterpens, compounds which help the body naturally detoxify.

Cooking with Kids

Cooking for kids?
Go easy on the dill as kids may not like it’s flavour.

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

Assemble & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Dill Pickle Pizza

Posted on by

This smoked meat pizza is an easy way to experience the delicious flavours of dill pickle all in a pizza! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato and romaine salad.

Note: If you have a pizza stone and would like to bake your pizza on the BBQ, this meal is ready under 15 MINUTES! Now thats way quicker than take out!

Featured Local Products

You will need:

Preparation

1

Heat the oven & make white sauce (vegan only): Preheat the oven to 450° F OR BBQ to max for the pizza. If cooking the pizza on the BBQ, place the pizza stone in the BBQ when you turn it on. The stone needs to be very hot.

For vegan sauce: In a medium pan on medium heat, add the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp). Add flour (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and cook for a minute stiring regularly. Add the creamy sauce mix and water (1 tbsp, 2 tbsp, 3 tbsp). Combine, bring to a simmer.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza – Oven method: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the creamy sauce mix (or vegan sauce you made) on the pizza. Evenly sprinkle the mozzarella on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Garnish and Cook the pizza – BBQ method: Place the dough on a parchment paper and cut the parchment in a circle a bit larger than the pizza. Use your hands to pull the dough and shape it as desired. Evenly spread the white sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Place the pizza on the pizza stone and bake about 3 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes in the oven.

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

4

Prepare the dill, tomatoes and dressing: Cut the dill in 1 to 2 cm pieces. Dice the tomatoes in 2 cm dices. Juice the lemon (1/2 the lemon, whole lemon, whole lemon). In a small bowl, add the lemon juice, olive oil (1 tbsp, 2 tbsp, 3 tbsp) and salt, (1/4 tsp, 1/2 tbsp, 3/4 tsp). Combine.

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, and dressing. Combine. Garnish the pizza with pickles and dill. Slice the pizza and serve.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

pizza dough

235 gr

470 gr

705 gr

creamy sauce mix

1/4 cup

1/2 cup

3/4 cup

mozarella

75 gr

150 gr

225 gr

dill

3 gr

6 gr

9 gr

tomato

lemon

romaine lettuce

90 gr

180 gr

360 gr

cornstarch

Gluten Friendly

1 tbsp

2 tbsp

3 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

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

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:

Prepare the salad
Garnish the pizza with pickles, mustard and smoked meat.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Smoked meat pizza

Posted on by

This smoked meat pizza is an easy way to experience the delicious flavours of the classic Montreal Smoked Meat sandwish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato and romaine salad.

Note: If you have a pizza stone and would like to bake your pizza on the BBQ, this meal is ready under 15 MINUTES! Now thats way quicker than take out!

Featured Local Products

You will need:

Preparation

1

Heat the oven & roll out the pizza dough: Preheat the oven to 450° F OR BBQ to max for the pizza. If cooking the pizza on the BBQ, place the pizza stone in the BBQ when you turn it on. The stone needs to be very hot.

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Gluten-Friendly: The pizza dough is already rolled out.

2

Garnish and Cook the pizza – Oven method: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the creamy sauce mix on the pizza. Evenly sprinkle the mozzarella on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes in the oven.

3

Prepare the tomatoes and dressing: Dice the tomatoes in 2 cm dices. Juice the lemon (1/2 the lemon, whole lemon, whole lemon). In a small bowl, add the lemon juice, olive oil (1 tbsp, 2 tbsp, 3 tbsp) and salt, (1/4 tsp, 1/2 tbsp, 3/4 tsp). Combine.

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, and dressing. Combine. Garnish the pizza with pickles, smoked meat, and yellow mustard. Slice the pizza and serve.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

pizza dough

235 gr

470 gr

705 gr

creamy sauce mix

1/4 cup

1/2 cup

3/4 cup

mozarella

75 gr

150 gr

225 gr

tomato

lemon

romaine lettuce

70 gr

140 gr

210 gr

yellow mustard

1 tbsp

2 tbsp

3 tbsp

Smoked Meat

100 gr

200 gr

300 gr

Cornstarch

Gluten Friendly

1 tbsp

2 tbsp

3 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

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

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:

Prepare the salad
Garnish the pizza with pickles, mustard and smoked meat.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Perfect Pies

Posted on by

PIES! Pies are filled with memories and comfort. They remind us of holidays, spending quality time with our grand-mothers and mother.

Reduce food waste with pies. Yes, you read that right! Pies are a delicious way to use bruised fruits and vegetables. Often fruits and vegetables that are a little older are sweeter and actually make better pies.

In this blog you will learn how to make:

Perfect pie crust
Saskatoon apple pie
Tomato tart

Perfect Pie Crust

Perfect Pie Crust

This is our mother’s fail prof pie recipe! We cherish it and are excited to share it with you. We use this pie crust recipe to make all kinds of pies. From tourtieres to saskatoon berry pies you will get the perfect buttery puffed layered crust. This recipe makes three 8 inch pies (top and bottom).

Total Time 75 Minutes

Ingredients

3 cups all purpose flour
1 cup cold unsalted butter
1 egg
1/2 tbsp apple cider vinegar
1/2 tsp salt
3/4 cup cold water

Instructions

In a medium bowl, add the flour. Cube the cold water. Using a pastry blender (or 2 butter knifes) cut the butter in the flour until the pieces of butter are about the size of rolled oats.
In a small bowl, add and combine the egg, apple cider vinegar, salt and cold water.
Add the liquid ingredient to the flour and butter. Combine until there is no more dry flour and ensuring not to overmix the dough.
Cover the dough with plastic wrap and chill in the fridge for about 1 hour.
Turn on the oven to 425F. Divide the chilled dough in 6 even segment. Each segment will become an 8" crust. Spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness.
Place the dough in an 8" pie mold and cut the excess dough. Fill the pie and cover with another pie crust. Cut the top crust about 1 cm larger than the pie mold. Fold the top pie crust under the bottom pie crust and press the edge with a fork. Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for an additional 30 minutes.

Notes

Freezing: This crust can easily be frozen for up to 4 months. After combining the dough (step 3), divide the dough in 6 and wrap each ball of dough in plastic wrap before freezing. Blind baking pies: To bake only the bottom of a pie crust, make wholes in the crust with a fork and place foil on top of the crust and fill with pie weights or dry beans. This will ensure the pie keeps its shape while it bakes. Bake at 400F for about 10-15 minutes if the pie will bake again (e.g. quiche) if the crust needs to be fully cooked (e.g. banana cream pie) bake until the bottom crust is golden brown - about 20 minutes.

Saskatoon Apple Pie

Saskatoon Apple Pie

Saskatoon apple pie is not only an amazing flavour combination; it also holds a special meaning for us. We grew up in Quebec beside an apple orchard. The delicious combination of Saskatoon berries and apples represent our 2 homes. This recipe makes an 8 inch pie and easily serves 6.

Prep Time 5 Minutes
Cook Time 45 Minutes
Total Time 50 Minutes
Serves 6 People

Ingredients

2 pie crust (1/3 of the above recipe)
3 tbsp all purpose flour
3 tbsp Saskatoon berry jelly
juice and zest of 1/2 lemon
2/3 cup sugar
3 cups Saskatoon berries
2 peeled and diced apples

Instructions

Turn on the oven to 425F. In a bowl, add and combine all filling ingredients.
Divide the chilled dough in 6 even segment. Each segment will become an 8" crust. Spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness.
Place the dough in an 8" pie mold and cut the excess dough. Fill the pie and cover with another pie crust. Cut the top crust about 1 cm larger than the pie mold. Fold the top pie crust under the bottom pie crust and press the edge with a fork. Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for an additional 30 minutes.

Notes

Freeze: You can freeze the pie before baking for up to 3 months. Bake at 400F for 30 minutes.

Tomato Tart

This tart is a beautiful ways to use the abundance of garden tomatoes this summer. It is filled with layers of fresh tomatoes, cheeses and fresh herbs. We love serving it with a large green salad dressed with lemon juice and olive oil.

Prep Time 10 Minutes
Cook Time 60 Minutes
Total Time 70 Minutes
Serves 4 People

Ingredients

1 1/2 lb tomatoes
1 tsp salt
2 tsp french style mustard
1/3 cup goat cheese
1/3 cup fetta cheese
1/3 cup mozarella
1/2 cup fresh herbs (basil, chilves, teragon)

Instructions

Cut the tomatoes into 1/2 cm. Place the tomatoes in a strainer and sprinkle with salt. Let the tomatoes drain for about 15 minutes.
While the tomatoes are draining, spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness. Place the crust at the bottom of an 8 inch pie mold. (You can also use a rectangular pie mold, just ensure to roll the dough in a rectangular shape)
Use a fork to make wholes in the pie crust and place foil on top of the crust and fill with pie weights or dry beans. This will ensure the pie keeps its shape while it bakes. Bake at 400F for 10 - 15 minutes.
Evenly spread the mustard on the bottom of the tart. Place 1/2 of each cheeses on top of the mustard add a layer of tomatoes and 1/2 of the fresh herbs. Place the rest of the cheese, herbs and garnish with an other layer of tomatoes.
Bake at 350F for 25 to 30 minutes until the cheese is melted. Let cool about 10 minutes and serve with a green salad.

Panzanella

Posted on by

Panzanella is a classic delicious Italian dish. This recipe is all about flavours. The bread soaks up the tangy red wine dijon dressing and herbs to give you the most flavourful croutons ever! Herb canellini beans, crunchy croutons, ripe tomatoes, fresh cucumbers, savoury kalamatas and salty capers make this dish perfect!

Featured Saskatchewan producers

You Will Need

Preparation

1

Prepare the vegetables:
Cut the cucumber in thin slices.
Remove the pits from the Kalamata olives – reserve the brine for the dressing.
Pell and very thinly slice the shallot.
Cut the tomatoes in medium dices. Separate the basil leaves.

Make and roast the croutons: Turn on the oven to 375F. Cut the ciabatta into 1 cm cubes. On a lined baking sheet, place the ciabatta cubes, oil (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Toss to evenly coat each ciabatta cube and spread the cubes in a single layer on the baking sheet. Bake 10 to 15 minutes until crisp and slightly browned.

Gluten Friendly: Skip this step. You have double the spiced canellini beans instead of the ciabatta cubes.

2

Drain the tomatoes: Place tomatoes in a colander placed over a bowl. Add 1/2(2p), 1 (4p), 1 1/2(6p) tsp of salt to the tomatoes and combine. Set aside for 15 minutes.

3

Serve: Separate the basil leaves. In a large bowl, combine the croutons, tomatoes, dressing, basil leaves, Italian herb cannelini beans, capers, and black olives. Toss everything to coat. Let sit for 5 minutes. Taste and adjust salt and pepper as needed. Serve in individual bowls.

If you’d prefer a warm dish you can heat up the cannelini beans by placing them in a bowl and microwaving them for 1 to 2 minutes.

4

Heat the beans: Place the spiced cannelini beans in a bowl. Season with salt.

Optional – If you prefer a warm dish, heat the spiced cannelini beans in the microwave.

5

Serve: In a large bowl, combine all the ingredients. Toss to coat. Let sit for minimum 5 minutes. Taste and adjust salt & pepper.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Italian spiced canellini beans

(double for GF)

200 gr

400 gr

600 gr

basil

3 gr

6 gr

9 gr

Tomato

mini cucumber

Ciabatta

(not GF)

Black olives & capers

1/3 cup

2/3 cup

1 cup

dijon red wine vinegar dressing

1/4 cup

1/2 cup

3/4 cup

oil

1 tsp + 1 tbsp

2 tsp + 2 tbsp

3 tsp + 3 tbsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

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

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 2 and 3.

Add the dijon red wine vinegar dressing to the tomato juice and wisk to combine.
Toss together all the ingredients.

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 – the world’s oldest fermented beverage – comes to you now in it’s 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.