Category: Uncategorized

Chicken Panzanella

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Grilled chicken 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! Italian herb chicken, crunchy croutons, ripe tomatoes, fresh cucumbers, savoury kalamatas and salty capers make this dish perfect!

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF93
  • cuisine region: Italian

Featured Saskatchewan producers

Golden eden logo
splendor garden
prairie meats logo
Farmer Direct Organic

You will need

  • 2 baking sheet
  • knife
  • cutting board
  • collander
  • bowl
  • salt
  • pepper
  • oil

Preparation

1

Cook the chicken: Preheat the oven to 375F. Place the Italian spiced chicken on a lined baking sheet, Drizzle with oil and and season with salt & pepper. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*note: ensure the chicken is cooked to a minimum internal temperature of 165F.

2

Make & roast the croutons: Cut the ciabatta into 1 cm cubes. On a lined baking sheet, place the ciabatta cube, Season with 1(2p), 2 (4p), 3(6p) tbsp of oil and 1/2 (2p), 1(4p), 1 1/2(6p) tsp of salt. Combine. Place evenly on the baking sheet. Roast for 15 minutes – flipping half way through.

Gluten friendly: Skip this step. Your kits include spiced canellini beans instead. See step 4.

3

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.

4

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. 

5

Finish the dressing: Add the shallots, dijon red wine vinegar dressing, kalamata olive brine and capers brine to the tomato juice. Combine.

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

6

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 chicken

200 gr

400 gr

600 gr

basil

3 gr

6 gr

9 gr

Tomato

2

4

6

mini cucumber

1

2

3

shallot

1 small

1 medium

1 large

Ciabatta

(not GF)

2

4

6

Kalamata olives & capers

1/3 cup

2/3 cup

1 cup

dijon red wine vinegar dressing

1/4 cup

1/2 cup

3/4 cup

Spiced Canellini beans

(GF only)

200 gr

400 gr

600 gr

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 3 and 4.

  • 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

family
lactose
gluten

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Beanball sub

Posted on by

What’s better than a beanball sub?  This sub is packed with the flavours and plant based protein. These tender beanballs are coated with the ZestyKit signature marinera sauce and dressed with a creamy chipotle sauce. Serve this sub with a side salad topped with creamy chipotle.

  • preparation time: 10 min
    Total time:     15 to 20 min
  • difficulty level: 1
  • recipe ID: PB92
  • cuisine region: Fusion Italy

Featured Saskatchewan Farmers & Producers

Pueblo chili
image001-(2)
Golden eden logo

You will need

  • knife
  • cutting board
  • baking sheet
  • non-stick lining sheet

Preparation

1

Cook the beanballs: Pre heat the oven to 400F. Place the beanballs on a lined baking sheet. Cook for 13-16 minutes.

Vegan: Cook the vegan beanballs 9-10 minutes.

2

Prepare the salad: While the beanballs are cooking, dice the tomato in small dice. Assemble the salad and garnish with half of the chipotle mayo.

3

Heat the buns: Heat the buns in the oven for 3 to 5 minutes. 

4

Combine the tomato sauce & beanballs: Warm the marinera sauce in a covered bowl in the microwave.

In a medium bowl, place the beanballs and the marinera sauce.  Combine. 

5

Assemble & serve: Assemble the subs. Drizzle the rest of the chipotle mayo on the beanballs and serve with the side salad. Serve. 

Bon Appétit!

What's in my kit?

included

2 Portions

4 Portions

6 Portions

beanballs

200 gr

400 gr

600 gr

sub buns

2

4

6

marinera sauce

1/2 cup

1 cup

1 1/2 cup

chipotle mayo

1/4 cup

1/2 cup

3/4 cup

romaine

120 gr

240 gr

360 gr

tomato

1

2

3

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

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of: Regina Naturopathic

visit his website: here

Vegetables
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of: Beyond Baby Nutrition

visit her website: here

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, 3 & 4:

  • Place the bean balls on the lined bakingsheet
  • Place the buns on the lined baking sheed
  • Combine the tomato sauce and beanballs

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

Untitled

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

white

Ingredients

  • marinera sauce (crushed tomato, tomato paste, sugar, basil, oregano, parsley, garlic powder, salt, rosemary, thyme)
  • sub buns (enriched wheat flour, water, yeast, sugar/glucose-frutose, wheat gluten, salt, soybeans and/or canola oil, soy lecithin, cultured wheat starch)
  • beanball (water, soy protein concentrate, canola oil, soy protein isolate, seasonings (modified cellulose, parmesan cheese (milk), sugar, onion powder, garlic powder, dehydrated bell pepper, dehydrated carrot, spices, spice eztracts, dehydrate garlic, dehydrated parsley, vitamins and minerals (thiamine mononitrate (b1), niacin, calcium pantothenate, folic acid, magnesium oxide, iron phosphate, zinc gluconate, copper gluconate), soy sauce (water, wheat, soy beans, salt), yeast extract, caramel colour, salt))
  • chipotle mayo (mayo (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), Chipotle Lime hot sauce (white vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), vinegar, paprika, salt)
  • romaine
  • tomato
  • love

Gluten friendly adaptation:

  • Gluten free sub buns: water, corn starch, liquid egg-white, tapioca starch, brown rice flour, soybean and/or canola oil, sugar, yeast, chicory root inulin, psyllium husk, xanthan gum, cultured corn syrup solids, modified cellulose, powdered cellulose, salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.
  • beanballs (vegan): Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.  

Tags

eggs
local
gluten
family

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

Nutritional Information

Lentil Enchiladas

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When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with red peppers, lentils and oats filling then baked until bubbly and melty. These enchiladas are served with a side salad. 

  • preparation time: 20 min
    Total time:     40 min
  • difficulty level: 1
  • recipe ID: PB91
  • cuisine region: Mexican

Featured Saskatchewan Farmers & Producers

Golden eden logo
Farmer Direct Organic
splendor garden
Local&Fresh

You Will Need

  • baking dish (2 portions: 9" x 9", 4 portions: 13" x 9", 6 portions: 17" x 11")
  • pan
  • pot
  • strainer
  • foil
  • fork
  • Whisk
  • knife
  • cutting board
  • water
  • salt
  • oil

Preparation

1

Make and cook the filling: 

Turn on oven to 400F to cook the enchiladas.

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 – about 25 minutes.   Drain the lentils with a strainer and set aside.

While the lentils are cooking, preheat the oven to 380F. Cut the onion and the red pepper* in 1 cm dices. In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the diced onion and red pepper. Cook about 5 minutes or until soft. Add the cooked lentils, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp),  adobo spice, oats, water ( 1/3 cup,  2/3 cup, 1 cup) water and mash the with a fork to obtain a creamier texture. If the mixture is too thick add water 2 tbsp at a time until desired texture.  Taste the filling and adjust seasoning.

*The red pepper is slightly spicy.

2

Make the sauce: Rince the pot you used to cook the lentils. In the pot add the enchilada sauce mix and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. Turn off the heat and set aside.

3

Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup).  Place enchilada sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish. Repeat with all the tortillas. 

*Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″

*Note: Do not wrap the tortilla tightly or the tortilla will crack. 

4

Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.

5

Make the salad and Serve: Dice the tomato. Serve the enchiladas with mixed greens, tomato dices and lemon dressing. 

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

adobo spice

1 tsp

2 tsp

3 tsp

lentils

80 gr

160 gr

240 gr

oats

1/4 cup

1/2 cup

3/4 cup

red pepper

1

2

3

Corn tortilla

6

12

18

enchilada sauce mix

2/3 cup

1 1/3 cup

2 2/3 cups

Mozarella

70 gr

140 gr

210 gr

mixed greens

60 gr

120 gr

180 gr

lemon dressing

2 tbsp

1/4 cup

1/3 cup

tomato

1

2

3

oil

1 tsp

2 tsp

3 tsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

water

3/4 cup

1 1/2 cup

2 1/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Vegetables
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).

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, 4 and 5.

  • Mash the lentils oats and onion with a fork to make the mixture creamier.
  • Top the enchiladas with the rest of the sauce and cheese.
  • Place the mixed greens on the plates.

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

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Beef Enchilada

Posted on by

When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with beef, red pepper and pinto bean filling then baked until bubbly and melty. These enchiladas are served with a side salade. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF91
  • cuisine region: Mexican

Featured Saskatchewan Farmers & Producers

Golden eden logo
Farmer Direct Organic
PineViewFarms
Local&Fresh
splendor garden

You Will Need

  • baking dish (2 portions: 9" x 9", 4 portions: 13" x 9", 6 portions: 17" x 11")
  • pan
  • pot
  • whisk
  • foil
  • fork
  • knife
  • cutting board
  • water
  • salt
  • oil

Preparation

1

Make and cook the filling: 

Preheat the oven to 400F to cook the enchiladas.

Cut the onion and red pepper* in 1 cm dices. In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the diced onion and red pepper. Cook about 5 minutes or until soft. Add the ground beef, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and cook an until fully cooked – about 6 minutes. Add the adobo spice, pinto beans and mash the beans slightly with a fork to obtain a creamier texture. If the mixture is too thick add water 2 tbsp at a time until desired texture.  Taste the filling and adjust seasoning.

*Red peppers are slightly spicy.

Note: Ensure the beef is cooked to at least 160F.

2

Make the sauce: In the pot add the enchilada sauce mix and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. Turn off the heat and set aside.

3

Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup).  Place enchilada sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish. Repeat with all the tortillas. 

*Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″

*Note: Do not wrap the tortilla tightly or the tortilla will crack. 

4

Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.

5

Made the salad and Serve: Dice the tomato. Serve the enchiladas with mixed greens, tomatoe dices and lemon dressing. 

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

adobo spice

1 tsp

2 tsp

3 tsp

ground beef

150 gr

300 gr

450 gr

pinto beans

150 gr

300 gr

450 gr

red pepper

1

2

3

Corn tortilla

6

12

18

enchilada sauce mix

1 cup

2 cups

3 cups

mozarella

70 gr

140 gr

210 gr

mixed greens

60 gr

120 gr

180 gr

Tomato

1

2

3

lemon dressing

2 tbsp

1/4 cup

1/3 cup

oil

1 tsp

2 tsp

3 tsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

water

3/4 cup

1 1/2 cup

2 1/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

SPINACH
Spinach are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy.

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, 4 and 5.

  • Mash the beans and pork with a fork to make the mixture creamier.
  • Top the enchiladas with the rest of the sauce and cheese.
  • Place the mixed greens on the plates.

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

family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Tortilla Soup

Posted on by

We LOVE tortilla soup! It is so easy to make and is perfect for every season. This soup is also perfect for leftovers and can last up to 4 days in the fridge. This tortilla soup is filled with deliciousness: tomatoes, black beans, corn, onion, lime, mexican spices and baked tortilla chips.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: PB90
  • cuisine region: Mexican

Featured Saskatchewan Farmers & Producers

Golden eden logo
Farmer Direct Organic
splendor garden
Local&Fresh

You Will Need

  • knife
  • large pot
  • baking sheet
  • cutting board
  • water
  • salt
  • oil

Preparation

1

Prepare the vegetables & tortillas: Preheat the oven to 375F.

Wash and dry the vegetables.  Cut the bell pepper and onion in dices. Cut the corn tortilla into strips of about 1 cm by 5cm.

2

Start the soup: In an oiled pot on medium high heat, add the diced onion and bell pepper. Cook for 5 minutes. Add the tortilla soup mix, black bean & corn and 1 cup (2P), 2 cups (4P), 3 cups (6P) of water. Season with salt & pepper. Bring to a boil and let simmer for 15 minutes.

Taste and adjust seasoning. Add water if desired.

3

Cook the corn tortilla:  Evenly spread the corn tortilla strips on a lined baking sheet. Bake for 5 to 7 minutes.

4

Prepare the garnish & serve: Cut the lime in wedges. Add half the corn tortilla strips to the soup and stir.  Serve the soup in individual bowls and garnish with baked corn chips and a lime wedge.

Ingredients

Included

2 Portions

4 Portions

6 Portions

Bell pepper

1

2

3

Onion

1 small

1 medium

2 small

Tortilla soup mix

1 cup

2 cups

3 cups

Black bean & corn

200 gr

400 gr

600 gr

Corn tortilla

3

6

9

lime

1

1

1

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with sour cream or avocado.

Making this recipe with kids?
Ask the child to help by completing step 2 and 3.

  • Add the spices and other ingredients to the pot. 
  • Garnish the soup with tortilla strips and lime. 

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

Ingredients

 

  • bell pepper
  • onion
  • tortilla soup mix: diced tomato, tomato paste, cilantro, cumin, paprika, lemon zest,  onion powder, garlic powder, thyme, rosemary, red pepper flakes
  • black beans
  • corn
  • corn tortilla: corn, water, cellulose gum, guar gum, calcium hydroxide.
  • lime

Note: We cannot guarantee any dish is allergen free. 

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Chicken tortilla soup

Posted on by

We LOVE tortilla soup! It is so easy to make and is perfect for every season. This soup is also perfect for leftovers and can last up to 4 days in the fridge. This tortilla soup is filled with deliciousness: tomatoes, black beans, corn, onion, lime, mexican spices and baked tortilla chips.

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF90
  • cuisine region: Mexican

Featured Saskatchewan Farmers & Producers

prairie meats logo
Golden eden logo
Farmer Direct Organic
splendor garden
Local&Fresh

You Will Need

  • knife
  • pot
  • cutting board
  • lined baking sheet
  • water
  • salt
  • oil

Preparation

1

Prepare the vegetables & tortillas: Preheat the oven to 375F.

Wash and dry the vegetables.  Cut the bell pepper and onion in dices. Cut the corn tortilla into strips of about 1 cm by 5cm.

2

Start the soup: In an oiled pot on medium high heat, add the diced onion and bell pepper. Cook for 5 minutes. Add the tortilla soup mix, black bean & corn and 1 cup (2P), 2 cups (4P), 3 cups (6P) of water. Season with salt & pepper.

3

Cook the chicken:  Add the taco chicken to the soup. Combine and bring to a boil and let simmer for 15 minutes. Using 2 forks shred the chicken.

Taste and adjust seasoning. Add water if desired.

Note: Ensure the chicken is cooked to at least 165F.

4

Cook the corn tortilla:  Evenly spread the corn tortilla strips on a lined baking sheet. Bake for 5 to 7 minutes.

4

Prepare the garnish & serve: Cut the lime in wedges. Add half the corn tortilla strips to the soup and stir.  Serve the soup in individual bowls and garnish with baked corn chips and a lime wedge.

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Taco chicken

150 gr

300 gr

450 gr

Bell pepper

1

2

3

Onion

1 small

1 medium

2 small

tortilla soup mix

1 cup

2 cups

3 cups

Black bean & corn

100 gr

200 gr

300 gr

Corn tortilla

2

4

6

lime

1

1

1

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with sour cream or avocado.

Making this recipe with kids?
Ask the child to help by completing step 3 and 5.

  • Add the spices and other ingredients to the pot. 
  • Garnish the soup with tortilla strips and lime. 

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

Ingredients

  • taco chicken: chicken, paprika, cumin, garlic, oregano
  • bell pepper
  • onion
  • tortilla soup mix: diced tomato, tomato paste, cilantro, cumin, paprika, lemon zest,  onion powder, garlic powder, thyme, rosemary, red pepper flakes
  • black beans
  • corn
  • corn tortilla: corn, water, cellulose gum, guar gum, calcium hydroxide.
  • lime

Note: We cannot guarantee any dish is allergen free. 

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

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Nutritional Information

Perfect baked fries – 5 ways

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Canada’s potato industry is struggling due to the COVID-19 pandemic. The demand for potatoes has plummeted with the closure of restaurants. It is estimates that over 200 million pounds of potatoes are in limbo. Canadian potato farmers are asking for your help. By eating locally grown potatoes we are supporting our local farmers and economy.

BBQ season is here! Fries are one of our favourite BBQ side. How about a healthier alternative to the traditional fried fries? How about the PERFECT baked fries?!

We are offering baked fries recipes because they are just as delicious and crispy as fried but without the extra calories.  In this blog we teaching you how to make the perfect baked fries. As you learn the basic techniques, we teach you new techniques to elevate your baked fries to poutine and truffle parmesan lemon garlic fries – perfect for date night. 

In this blog you will learn 5 delicious ways to use and modify your baked fries:

  1. Perfect baked fries
  2. Greek baked fries with lemon garlic aioli 
  3. Cajun baked fries with Cajun Remoulade
  4. Poutine
  5. Truffle parmesan garlic lemon baked fries
oven baked friesResized

Perfect Baked Fries

Many baked fries recipe make soggy fries. This recipe makes perfect crispy oven baked fries that are as tasty as restaurant fries. An added bonus of baked fries is they are the healthiest fries! Baking fries not only saves you money and extra calories but also lets you easily use locally sourced ingredients. Note that the baking time depnds on how thick your fries are.
  • Prep Time 10 + 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Serves 4 to 6 People

Ingredients

  • 1500 gr (about 6) yukon gold potatoes
  • 1/4 cup vegetable oil - we use camelina oil
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 450 F. Place a cooling rack on a baking sheet.
  2. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  3. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
  4. Return the potato sticks to the bowl. Add the vegetable oil, granulated garlic, onion powder, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
  5. Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.

Notes

Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. 
garlic friesResized

Greek baked fries with lemon garlic aioli 

These fries with a greek salad are our favourite sides for Greek chicken souvlaki. The baked fries are filled with greek flavours which is enhanced by the lemon garlic aioli. The aioli can also be used as a dipping sauce for your souvlakis.
  • Prep Time 10 + 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Serves 4 to 6 People

Ingredients

  • 1500 gr (about 6) yukon gold potatoes
  • 1/4 cup vegetable oil - we use camelina oil
  • 2 tbsp greek spice blend - we use Splendor garden
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup mayonaise
  • 2 to 3 medium clove garlic - minced
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 2 1/2 tbsp lemon juice

Instructions

  1. Preheat oven to 450 F. Place a cooling rack on a baking sheet.
  2. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  3. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
  4. Return the potato sticks to the bowl. Add the vegetable oil, Greek spice blend, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
  5. Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.
  6. While the fries are cooking, make the aioli by adding in a small bowl: mayonaise, minced garlic, salt, lemon zest and lemon juice. Combine.

Notes

Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly.  Whats an aioli?Aioli is an emulsified sauce made of oil and garlic.  Garlic infused mayonnaise is the most basic aioli.  Many restaurants will start with mayonnaise as the base of their aiolis.
cajun friesResized

Cajun fries with cajun remoulade sauce

These cajun fries with cajun green breans are our favourite sides with a BBQ cajun steak, tofu steak of chicken breast. The cajun remoulade features beautiful Saskatchewan ingredients and is filled with layers of flavour.
  • Prep Time 10 + 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Serves 4 to 6 People

Ingredients

  • 1500 gr (about 6) yukon gold potatoes
  • 1/4 cup vegetable oil - we use camelina oil
  • 2 tbsp greek spice blend - we use Splendor garden
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup mayonaise
  • 1 medium clove garlic - minced
  • 2 tsp cajun blacking spice - we use Splendor Gardens
  • 2 tbsp cajun mustard - we use Gravelbourg mustard
  • 2 tbsp horseradish
  • 1 tbsp worcestershire sauce
  • 1 tsp lemon juice
  • 1/4 cup parsley minced

Instructions

  1. Preheat oven to 450 F. Place a cooling rack on a baking sheet.
  2. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  3. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
  4. Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
  5. Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.
  6. While the fries are cooking, make the aioli by adding in a small bowl: mayonaise, minced garlic, cajun blackning spice, cajun mustard, horseradish, worcestershire sauce, lemon juice and parsley. Combine.

Notes

Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.What is a remoulade? Remoulade is an aioli served chilled with a variety of herbs and spices.  The traditional French remoulade is made with mayonaise, mustard, capers, anchovies, and pickles.  In this cajun inspired remoulade we used creamed horseradish to bring the pickled element (replacing the capers and pickles) and worcestershire sauce to bring the umami (replacing the anchovies).Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. 
truffle friesResized

Truffle parmesan garlic lemon baked fries

These truffle fries can proudly be served for a date night or at a dinner party. They are simple but are filled with layers of flavour you will be proud of! We love serving these fries with white wine garlic mussels to create the iconing “moules frites”.
  • Prep Time 10 + 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Serves 4 to 6 People

Ingredients

  • 1500 gr (about 6) yukon gold potatoes
  • 1/4 cup vegetable oil - we use camelina oil
  • 2 tbsp greek spice blend - we use Splendor garden
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 medium clove garlic - minced
  • 1 tsp lemon zest
  • 2 tbsp gratted parmesan
  • 1/4 cup parsley
  • 1 tbsp truffle oil - we get ours at Italian Star Deli or Oliv Tasting Room

Instructions

  1. Preheat oven to 450 F. Place a cooling rack on a baking sheet.
  2. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  3. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
  4. Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
  5. Bake in the preheated oven for 25 to 30 minutes - or until almost desired crisp. Add the minced garlic on the fries and return to the oven for about 5 minutes
  6. Garnish the fries with lemon zest, parmesan, parsley and truffle oil.

Notes

Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. 
poutine

Poutine

Now we are talking! Having mastered the technique of oven baked fries let’s make the ultimate French Canadian savoury delight – Poutine! This poutine offers the authentic taste of Quebec’s iconic poutine: crispy fries, cheese curds and tons of poutine gravy.
  • Prep Time 10 + 10 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Serves 4 to 6 People

Ingredients

  • 1500 gr (about 6) yukon gold potatoes
  • 1/4 cup vegetable oil - we use camelina oil
  • 2 tbsp greek spice blend - we use Splendor garden
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 480 gr cheese curds - we use Bothwell “Squeak’rs”
  • 2 cloves garlic - minced
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1/3 cup unslated butter
  • 1/4 cup all purpose flour
  • 1 tbsp worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp onion powder
  • 2 tbsp ketchup
  • 2 cup beef broth - we use pine view farms
  • 1 cup chicken broth - we use pine view farms
  • 3/4 cup stout beer - there are so many good local options: District, Rebellion, Pile of Bones...
  • 1/2 tsp pepper + 1/2 tsp salt

Instructions

  1. Preheat oven to 450 F. Place a cooling rack on a baking sheet.
  2. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  3. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
  4. Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
  5. Bake in the preheated oven for 30 to 35 minutes. Because in Saskatchewan it's difficult to get fresh cheese curd we recommend spreading the cheese curds on the fries evenly and leaving them in the oven for an additional 30 seconds to enhance the "squeek".
  6. While the fries are baking, make the poutine gravey. In a small bowl add the cornstarch and water. Combine and set aside. In a pot, melt the butter. Add the flour and cook for 5 minutes, stirring regularly - until it turns a light golden. Add the minced garlic and cook an additional 30 seconds - stirring regularly to prevent the garlic from burning.
  7. Add the worcestershire sauce, balsamic vinegar, onion powder, ketchup, beef and chicken broth and beer. Bring to a boil whisking regularly. Add about half the cornstarch mixture let simmer, whisking regularly. If you would like your gravey thicker add the rest of the cornstarch mixture. Season with salt and pepper. Taste and adjust seasoning.
  8. Serve the fries and cheese by topping them with a generous amount of poutine gravey.

Notes

Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. You can replace the beer by beef or chicken stock. 

Maple Beer Baked Ham

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The sweetness of the maple and the richness of the dark beer makes this ham a Canadian staple. If you are lucky enough to have leftovers, they will make the best ham sandwiches ever.

  • preparation time: 15 min
    Total time:     2 hour 40 min
  • difficulty level: 1
  • recipe ID: Maple & Beer Baked Ham
  • cuisine region: Canadian

Featured Local Products

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GravelbourgMustard
PineViewFarms
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Local&Fresh

You Will Need

  • knife
  • cutting board
  • Large pot with lid
  • Large deep roasting pan
  • water
  • oil
  • salt

Preparation

1

Prepare and cook the onions and garlice: Cut the onions in 1 cm dice. Mince the garlic. In the large pot on medium heat, add the oil (1 tbsp) and cook the onion and garlic until soft – about 5 minutes.

2

Prepare the cooking liquid: Add the dark beer and maple and mustard mix, spice blend and water (1 cup). Bring to a boil uncovered stirring regularly. 

3

Cook the ham: Place the ham in the pot. Cover and let  simmer on low for about 2 hours, until the ham is tender. Move the ham every 30 minutes to ensure it does not stick to the bottom. Once the ham is done, remove it from the pot and remove the skin. Set the ham aside.  

4

Transform the cooking liquid into the glaze: Preheat the oven to 400F. Place the pot back on medium-high heat and bring to a boil uncovered. Reduce the liquid by about half, about 10-15 minutes. Add the maple syrup and set aside. 

5

Transform the cooking liquid into the glaze: Place the ham in a deep roasting pan. Baste the ham with the reduced sauce (glaze). Bake in the oven uncovered for 15 to 20 minutes, basting frequently, until the ham is dark golden and has a caramelized glaze. 

Bon Appétit!

Ingredients

Included

5 Portions

Rosted Chicken

500 gr

Carrot

300 gr

Mushroom

150 gr

Green peas

100 gr

Potatoes

350 gr

Onion

1

Chicken pot pie blend

1/3 cup

Puff pastry

1

Oil

1 tbsp

Water

2 1/2 cup

Salt

1 1/2 tsp

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
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 & 4.

  • Prepare the cooking liquid
  • Transform the cooking liquid into the glaze

Recommended Wine Pairing

Josh McLean

Homestead Bar Á Vin

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Demorgenzon DMZ Chardonnay 2018
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak flavours support a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Region: Stellenbosch, South Africa
Colour: White
Alcohol: 13.74%

Domaine de Ronces Cuvée Georges 2012
This wine represents a balance between the freshness and the finesse of Chardonnay and the aromas of nuts and hazelnuts

Region: Jura, France
Colour: White
Alcohol: 13%

Michel Gassier, Halos de Jupiter Côtes du Rhône 2017
A blend of 80/20 Grenache and Syrah, the 2017 Côtes du Rhône gives up ample dark fruits, black cherries, licorice, and herbs. It’s medium to full-bodied, has good acidity, and a big, rich, opulent style
Region: Côtes du Rhône, France
Colour: Red
Alcohol: 15%

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Roasted Potatoes

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Crispy roasted Saskatchewan red potatoes with, dried herbs and fresh rosemary.

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

Featured Local Products

image001-(2)
LajordColony
Local&Fresh

You Will Need

  • knife
  • cutting board
  • baking sheet
  • parchement paper
  • salt
  • oil

Preparation

1

Prepare the potatoes: Preheat the oven at 400 F. Wash and clean all produce. Cut the potatoes  into 2 cm dices. 

2

Mince the rosemary: Detach the rosemary leaves and cut the rosemary in small pieces. 

3

Bake the potatoes: On a lined pan, place the potatoe dices, spice blend, oil (2 tbsp) and salt (1 tsp). Toss the potatoes to evenly coat them. Place them in a single layer. Cook 25 minutes or until crispy and golden – toss midway through cooking. 

4

Garnish: Place the roasted potatoes on a serving dish and garnish with rosemary. 

Bon Appétit!

Ingredients

Included

5 Portions

Potatoes

1200 gr

Spice blend

1 1/2 tsp

rosemary

3 gr

Oil

2 tbsp

Salt

1 tsp

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
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 & 4.

  • Separate the rosemary leaves and cut them in small pieces. Notice how fresh rosemary smells – it’s like a Christmas tree!
  • Ganish the potatoes with fresh rosemary. Notice how the smell of rosemary intensifies at it comes in contact with hot potatoes. 

Recommended Wine Pairing

Josh McLean

Homestead Bar Á Vin

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Demorgenzon DMZ Chardonnay 2018
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak flavours support a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Region: Stellenbosch, South Africa
Colour: White
Alcohol: 13.74%

Domaine de Ronces Cuvée Georges 2012
This wine represents a balance between the freshness and the finesse of Chardonnay and the aromas of nuts and hazelnuts

Region: Jura, France
Colour: White
Alcohol: 13%

Michel Gassier, Halos de Jupiter Côtes du Rhône 2017
A blend of 80/20 Grenache and Syrah, the 2017 Côtes du Rhône gives up ample dark fruits, black cherries, licorice, and herbs. It’s medium to full-bodied, has good acidity, and a big, rich, opulent style
Region: Côtes du Rhône, France
Colour: Red
Alcohol: 15%

Tags

family
local
gluten
lactose

Note: We cannot guarantee any dish is allergen free. 

Goose Fat Roasted Potatoes

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Crispy roasted Saskatchewan red potatoes with goose fat, dried herbs and fresh rosemary.

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: Goose Fat Roasted Potatoes
  • cuisine region: Canadian

Featured Local Products

image001-(2)
LajordColony
Local&Fresh

You Will Need

  • knife
  • cutting board
  • baking sheet
  • parchement paper
  • salt
  • oil

Preparation

1

Prepare the potatoes: Preheat the oven at 400 F. Wash and clean all produce. Cut the potatoes  into 2 cm dices. 

2

Mince the rosemary: Detach the rosemary leaves and cut the rosemary in small pieces. 

3

Bake the potatoes: On a lined pan, place the potatoe dices, spice blend, goose fat, oil (1 tsp) and salt (1 tsp). Toss the potatoes to evenly coat them. Place them in a single layer. Cook 25 minutes or until crispy and golden – toss midway through cooking. 

4

Garnish: Place the roasted potatoes on a serving dish and garnish with rosemary. 

Bon Appétit!

Ingredients

Included

5 Portions

Potatoes

1200 gr

Goose fat

2 tbsp

Spice blend

1 1/2 tsp

rosemary

3 gr

Oil

1 tsp

Salt

1 tsp

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
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 & 4.

  • Separate the rosemary leaves and cut them in small pieces. Notice how fresh rosemary smells – it’s like a Christmas tree!
  • Ganish the potatoes with fresh rosemary. Notice how the smell of rosemary intensifies at it comes in contact with hot potatoes. 

Recommended Wine Pairing

Josh McLean

Homestead Bar Á Vin

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Demorgenzon DMZ Chardonnay 2018
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak flavours support a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Region: Stellenbosch, South Africa
Colour: White
Alcohol: 13.74%

Domaine de Ronces Cuvée Georges 2012
This wine represents a balance between the freshness and the finesse of Chardonnay and the aromas of nuts and hazelnuts

Region: Jura, France
Colour: White
Alcohol: 13%

Michel Gassier, Halos de Jupiter Côtes du Rhône 2017
A blend of 80/20 Grenache and Syrah, the 2017 Côtes du Rhône gives up ample dark fruits, black cherries, licorice, and herbs. It’s medium to full-bodied, has good acidity, and a big, rich, opulent style
Region: Côtes du Rhône, France
Colour: Red
Alcohol: 15%

Tags

family
local
gluten
lactose

Note: We cannot guarantee any dish is allergen free.