Uncategorized Archives - Page 13 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Almond Green Beans

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Almond green beans are a classic French recipe, also known as green beans almondine. This version of the recipe is elevated with lemon EVOO, radish shoots and fleur de sel. An elegant, simple, and delicious side dish that easy to prepare.

Featured Local Products

You Will Need

Preparation

1

Prepare the beans: Wash and clean the beans. Cut the ends of the beans.

2

Toast the almonds: In a large pan on medium heat, place the almond slices. Toast the almonds, keeping an eye on them to ensure they don’t burn – about 1 minute. Remove the almonds and set aside.

3

Steam the beans: Add about 1/4 cup water to the large pan on medium heat. Add the green beans, cover and let steam about 6 minutes or until the beans are cooked but still slightly crunchy.

4

Garnish: Add the lemon EVOO to the green beans and toss the geen beans to evenly coat them. Place the green beans in a serving dish and top with almonds, radish sprouts and fleur de sel.

Bon Appétit!

Ingredients

Included

5 Portions

Green beans

420 gr

Lemon EVOO

2 tsp

radish sprouts

5 gr

Fleur de sel

1/2 tsp

water

1/4 cup

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.

Toast the almonds
Garnish

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%

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Note: We cannot guarantee any dish is allergen free.

Vegetable Pot Pie

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La pièce de résistance… Vegetable pot pie filled with carrots, mushrooms, jackfruit, green peas, potatoes, cream sauce enhanced with delicious French style mustard, thyme topped with flaky puff pastry.

Featured Local Products

You Will Need

Preparation

1

Prepare the jackfruit: Preheat the oven at 400 F. Drain and rinse the jackfruit* pieces. Cut the core of the jackfruit pieces and discard. The core is dense and not fibrous like the eatable part. Remove the seeds and shells of the jackfruit. Cut the jackfruits into about 4 cm slices.

*Jackfruit is a tropical fruit often used in vegetarian cuisine as it looks and feels like pulled chicken once it is cooked.

Prepare the vegetables: Wash and clean all produce. Cut the mushroom into ½ cm slices. Peel the carrots and potatoes. Dice the carrots into ½ cm cubes. Cut the onion and potatoes into 1 cm cubes.

Cook the onion & mushrooms: In a large pot, add the onion, mushroom and the oil (1 tbsp). Cook for about 6 minutes or until the onion is tender.

2

Prepare the filling: Add the carrots, potatoes, water (2 1/2 cup), salt (1 1/2 tsp), jackfruit, Chicken pot pie blend to the pot. Bring to a simmer and cook for 20 minutes, stirring regularly. Add the green peas and combine.

3

Roll the pastry: On a clean and floured surface, roll out the puff pastry in a rectangle of about 9” x 13”. Repeat with the other sheet of puff pastry.

Transfer the filing in a large pyrex baking dish (9” by 13”).

4

Bake: Place the puff pastry on the filling*. Press down the edges of the puff pastry inside the dish. Make 1-3 scores in the middle of the puff pastry. Bake in the oven at 400 F for 25-30 minutes until the puff pastry is golden.

*A technique to place the puff pastry on the filling is: Fold the puff pastry in 4. Place the puff pastry in a corner of the pyrex baking dish and unfold to cover the filling.

Bon Appétit!

Ingredients

Included

5 Portions

Jackfruit

1 can

Carrot

300 gr

Mushroom

150 gr

Green peas

100 gr

Potatoes

550 gr

Onion

Vegetable pot pie blend

1/3 cup

Puff pastry

Oil

1 tbsp

Water

2 1/2 cup

Salt

1 1/2 tsp

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Making this recipe with kids?
Ask the child to help by completing step 2 & 4.

Prepare the filling – combine the ingredients together.
Bake – Fold the pastry and place it on the filling.

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.

Tags

Note: We cannot guarantee any dish is allergen free.

Chicken Pot Pie

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La pièce de résistance… Chicken pot pie filled with Saskatchewan raised chicken, carrots, mushrooms, green peas, potatoes, cream sauce enhanced with delicious French style mustard, thyme topped with flaky puff pastry.

Featured Local Products

You Will Need

Preparation

1

Prepare the vegetables: Preheat the oven at 400 F. Wash and clean all produce. Cut the mushroom into ½ cm slices. Peel the carrots and potatoes. Dice the carrots into ½ cm cubes. Cut the onion and potatoes into 1 cm cubes.

2

Prepare the filling: In a large pot, add the onion, mushroom and the oil (1 tbsp). Cook for about 6 minutes or until the onion is tender.

Add the carrots, potatoes, water (2 1/2 cup), salt (1 1/2 tsp), chicken, Chicken pot pie blend to the pot. Bring to a simmer and cook for 20 minutes, stirring regularly. Add the green peas and combine.

3

Roll the pastry: On a clean and floured surface, roll out the puff pastry in a rectangle of about 9” x 13”. Repeat with the other sheet of puff pastry.

Transfer the filing in a large pyrex baking dish (9” by 13”).

4

Bake: Carefully fold both puff pastry in 4. Place both puff pastry in a corner of the pyrex baking dish and unfold to cover the pyrex dish. Press down the edges of the puff pastry inside the dish. Make 1-3 scores in the middle of the puff pastry. Bake in the oven at 400 F for 25-30 minutes until the puff pastry is golden.

Bon Appétit!

Ingredients

Included

5 Portions

Rosted Chicken

500 gr

Carrot

300 gr

Mushroom

150 gr

Green peas

100 gr

Potatoes

350 gr

Onion

Chicken pot pie blend

1/3 cup

Puff pastry

Oil

1 tbsp

Water

2 1/2 cup

Salt

1 1/2 tsp

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Making this recipe with kids?
Ask the child to help by completing step 2 & 4.

Prepare the filling – combine the ingredients together.
Bake – Fold the pastry and place it on the filling.

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.

Tags

Note: We cannot guarantee any dish is allergen free.

Vegetable Pot Pie

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Split pea bacon soup

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This bacon split pea soup is heart warming. Yellow peas are packed with fiber, protein, and tons of vitamins. Topped with crunchy bacon and sour cream and served with a warm ciabatta bun, this soup feels like a warm hug.

Featured Saskatchewan farmers & producers

You Will Need

Preparation

1

Cook the bacon: Cut the bacon in thin slices.

In a pot, heat a drizzle of oil. Add the bacon and cook for 5 minutes. Set the bacon aside.

Keep enough bacon fat in the pot to cook the onion.

2

Cut & cook the onion: Dice the onion.

Cook the onions on medium heat in the pot with the bacon fat for 5 minutes.

3

Cook the soup: Rinse the yellow split pea in a strainer.

Add the yellow split pea, half the bacon, spice blend and water 3 1/2 cups (2p), 7 cups (4p), 10 1/2 cups (6p) to the onions. Bring to a boil and let simmer on low-medium heat for 40 minutes.

When the soup has about 10 minutes left to simmer, preheat the oven to 400F for the ciabatta.

4

Finish the soup & heat the ciabattas: Place the ciabatta in the over for 2 minutes.

Place the soup in the blender* and blend until smooth, 1 minute.

Return the soup to the pot and season with salt & pepper. Combine and bring to a simmer. Taste and adjust seasoning.

Note: Ensure to not overfill the blender. If needed blend in multiple batches.

5

Garnish & serve: Garnish with sour cream and bacon. Serve with the warm ciabatta.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

bacon

80 gr

160 gr

240 gr

onion

1 small

1 medium

1 large

yellow split pea

2/3 cup

1 1/3 cup

2 cups

spice blend

1/2 tsp

1 tsp

1 1/2 tsp

sour cream

1/4 cup

1/2 cup

3/4 cup

ciabatta

Health fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

SPLIT PEA
A 25 year study of 16,000 men, found that those who regularly consumed legumes (like dried peas) had an 82% lower risk of heart disease.

Cooking with kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

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 for kids?
Soup can be hot and uncomfortable to eat for children. You can place the soup in a larger bowl so it cools down.

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

Garnish and serve

Recommended wine pairing

Brumont merlot-tannat
Bright, bold aromas of cherry, plum, raspberry and strawberry also including toasted nuts, oak and hints of vanilla.
Region: South-West France
Colour: Red
Alcohol: 13.5%
Price (SLGA): $13.97

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 crispness. A lingering finish tastes of ripe, red apples.
Region: California
Colour: White
Alcohol: 13%
Price (SLGA): $10.20

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Feed fear? Or find hope?

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Blog provided by: Melanie Boldt
Owner of Pine View Farms.

Over the past few days, we have been bombarded with Covid-19 information. I fear we may have two outbreaks going on — a fear pandemic and a flu pandemic. Oh yes, there might be a third — a misinformation pandemic.

In these times of uncertainty, it’s critical we keep our wits about us, lest we worry ourselves sick — and I mean that quite literally.

So I ask myself hourly, “what is within my control?” The answer? Our reaction is 100% within our control.

In marketing and advertising, I know that two things sell products best: fear and sex.

At Pine View Farms, we have deliberately steered away from fear-based selling. Rather we talk about moving towards better things. And as for sex? Well, neither Kevin nor I are that sexy and somehow, I think that strategy would scare y’all away! Not a good strategy at all!

As humans, we are innately wired to respond very quickly to fear. Our fight or flight response saved our butts as Neanderthals.

We are hardwired for negativity. It’s called negativity bias. “Bad” things grab our attention and they tend to influence our decision making more than “good” things of equal magnitude.

Our brains perceive negative news as more truthful, drawing more attention and hence, having greater validity. Now we know why fake news runs rampant and has become a slick tool of nefarious politicians.

Covid-19 is the latest opportunity to feed fear to the masses. Now more than ever, the diet you consume every day — what you eat, read and watch matters.

(Writing is cathartic for me, and so be aware, I’m preaching to myself here.)

I’m not gonna lie. For the past week, I have vacillated between gut wrenching panic and heroic stoicism every hour, depending on where my mind dwells.

As a business owner, I feel the weight of responsibility for our staff’s health and economic stability. I feel scared for our farm’s economic future. Everything is on the line here and we have no safety net. And, we want to care generously for our parents, children and surrounding community.

Neuropsychologist Rick Hanson, author of Hardwiring Happiness: The New Brain Science of Contentment, Calm and Confidence says “The longer the neurons [brain cells] fire, the more of them that fire, and the more intensely they fire, the more they’re going to wire that inner strength – that happiness, gratitude, feeling confident, feeling successful, feeling loved and lovable.”

But on a daily basis, most of us dwell more on the negative than the positive. We need five times more positive interactions than negative reactions to thrive as a species! Those feel hard to come by these days.

So, what can we do?

In all things, remember that our reaction to events is ONE HUNDRED PERCENT within our control. We cannot control much in this life, but our personal reaction is a big one. Keep your head screwed on!
Don’t fall prey to the 24-hour news cycle. Find trusted, reliable news sources, get good science, and turn off the TV and/or put down your phone. Otherwise, you are feeding fear and soon your stomach will be churning like mad.
Nurture your mind, body and spirit. Do the things you always do to stay healthy. Eat well. Sleep well. Exercise. Get outside in nature. Meditate or pray. Find connection and community. These are the things that build resilience in your body and brain and will enable you to fend off sickness if, and when, it comes.
Feed your brain daily goodness. Be present in the moment. Breathe deeply. Try to affirm the positive moments you experience every day. Start a gratitude list. You will find joy.

There is one last thing I need to ask of you. You might think it’s self-serving, but this isn’t just about us. Wherever you can, support locally owned small businesses for your purchases. Now more than ever, it’s critical to have local production and supply chains for essential items like food, so that we have the economic resilience and capacity to take care of ourselves. We believe a creative, robust, local economy is critical to our recovery.

I remain resolute in hope — does that make me crazy? Maybe. Is it possible that that through this pandemic, we might realize that all of humanity is connected on this little ball of a planet, and that now more than ever, we need to work together and be very, very kind to one another? That would be the best thing ever.

No matter how you’re feeling this week, those emotions are valid. Let’s be cautious and calm, .Let’s be gracious to our neighbours, especially those who are vulnerable. Let’s find hope.

Blog provided by: Melanie Boldt
Owner of Pine View Farms.

Menu March 28 – April 4 2020

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Check out the delicious ZestyKits recipes this week. All ZestyKits meal kits are build by hand in Regina, SK, They feature many delicious products made and grown here in Saskatchewan. Get your kitchen and your taste buds ready. It’s about to get Zesty!

Order by

Thusday Mach 26, 11:59pm

Menu Availability

Carnivore

Italian sausage beet braised lentils

with celery, onion, bay leaf & dill

Creamy chicken curry

with carrot, creamy curry coconut sauce and brown rice

Beef sirloin, orange & lentils

with french lentils, kale, eggplant, beet, pumpkin seeds and Saskatoon berry & cherry balsamic dressing

Clean Food

Italian sausage beet braised lentils

with celery, onion, bay leaf & dill

Creamy chicken curry

with carrot, creamy curry coconut sauce and brown rice

Eggplant, Orange & lentils

with brown rice, beets, sweet potatoes, onion, kale, mixed sprouts & maple balsamic dressing

Plant Based & Vegan

Braised Beet Lentils

with celery, onion, bay leaf & dill

Creamy pinto beans curry

with carrot, creamy curry coconut sauce and brown rice

Eggplant, Orange & lentils

with lentils, kale, eggplant, beet, pumpkin seeds and Saskatoon berry & cherry balsamic dressing

Pantry Essentials

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Many restaurants are now closed and with most of us now working remotely, cooking at home is more important than ever. This blog includes the following:

Steps to stock up on non-perishables
Pantry essentials
Ideas to use pantry essentials
Shelf-life guidelines

The Centre for Disease Control and prevention (CDC) recommends having a minimum two week supply of food at home.

Preparing a pantry to last a minimum of two weeks is not an easy task for many, especially for new cooks and those on restrictive diets. This blog provides the tools to ensure your pantry is well stocked and provides you the inspiration to cook with pantry ingredients.

How to stock up on non-perishable in an effective way

Take inventory of what you have

Begin by looking at what is currently in your pantry, fridge & freezer. Use our PANTRY GUIDE to note anything running low in your pantry

Make sure you have the basics

Some basics are essential to cook virtually anything. These include: oil, vinegar, dry herbs and spices, salt and flour.

Make a meal plan

Shopping for self-isolation does not mean ditching healthy eating. Try to stay away from highly processed foods which can be very tempting during stressful situations. Having a meal plan of how to use your food is a good way to continue to eat whole foods and avoid processed foods. Take 10 minutes to write down a few meals you would like to make in the next 2 weeks. Would you like some freezer meals? If you have any family favourites, you can make a larger batch and freeze them for a few meals. Do you have frozen chicken for that chicken pot pie? Do you have ground beef for that spaghetti meatballs? Ensure to go through the recipes and add any required ingredients to your list.

Talk with loved ones

If you are starting to feel overwhelmed, remember we are all in this together and we are stronger together. Call your friends and family. If you don’t have ideas of recipes to freeze or make with pantry items, ask your loved ones for inspiration. We are also providing a list of freezer recipes and recipes made with pantry ingredients. If you have extra frozen meals, consider sharing them with loved ones who need a hand.

Space and Financial Budget

Determine how much space and money you have available to stock your pantry.

Pantry Essential - The Ultimate Guide

How can pantry essentials be used?

Grains & Flour

Grains make an amazing side dish. Think: Rice pilaf and quinoa salad. They can also be central to dishes like with paella or vietnamese noodle bowls.
Flour is fundamental to many comforting staples: breads, pizza, cake, muffins, cookies, pie, dumplings, and many others.

Dried Fruits

Combined with nuts dried fruits make a good snack.
Add them to granola, chia puddings or overnight oats for bursts of flavours.

Nuts & Seeds

Add them to granola or top oats.
Use as topping on salads.
Combine with fresh or dried fruits for a snack.

Legumes & Beans

Legumes and beans are can be used to make chili, hummus, salads, tacos.
Cooked legumes can also be lightly oiled, salted and toasted for a delicious and nutritious snack.

Oils & Vinegars

Oils are an essential to pan frying or roasting vegetables.
Combine oil, vinegar and spices to create delicious salad dressing.

Herbs & Spices

Is essential to create almost all comfort dishes from bolognese, chili to chicken pot pie.
Use them to easily transform the flavour of a casserole, stew or soup.

Freezer

Frozen meats can be used in a variety of dishes: bolognese sauce, chili, chicken pot pie, beef stew, fish stew, cabbage rolls, and many others.
Frozen fruits can be used to make smoothies or to add to oatmeals and muffins.
Frozen vegetables can be added to tons of dishes.

Produces

Root vegetables can be used to make a variety of dishes including: Mashed potatoes, cabbage rolls, borscht soup, beef stew, chili, or as a side dish roasted at 400F for 20 minutes lightly oil and salted.

Baking

It is comforting to incorporate a few indulgent foods, like chocolates or other sweets to pantry essentials – especially during stressful times. Ensure to not overindulge by eating mindfully.

Delicious bakings include: cakes, cookies, pies, cinnamon buns, brownies, and many others.

What's the shelf-life of common pantry items?

The estimates provided estimates. Read all information on packaging regarding expiration and “use by” dates, and how long the item is safe to consume after opening. If a date on a package differs from the dates listed, rely on the package.

Use your senses of sight and smell to be sure food is safe to eat. Even if it says it’s within the expiration date periods, if it smells or looks funny throw it out! Remember that “best before” dates do not mean “bad after”. Use your senses and judgement to minimize food waste.

Must be Unopened

Estimated Shelf-Life

Potatoes

3-5 weeks

Coffee - Whole beans

6-8 months

Nuts

8 months

Sauces & condiments

1 year

Chocolate chips

1 year

Brown rice

1 year

Cans

1 year

All Purpose Flour

1 year

Legumes & Beans

18 months

Oil

1 - 2 years

Cocoa powder

2 years

Baking soda

2 year

Sugar

2 years

Dry pasta

2 years

Salt

indefinite

Vinegar

indefinite

Community Support

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Pork Green Arepas

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Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo pork, black beans, guacamole crema, cucumber, ricotta cheese and topped with green onion. This super easy and exotic dish is an amazing week night super.

Featured local products

You will need

Preparation

1

Prepare the arepas: Preheat the oven to 350F. In a bowl, add 1 1/2 cup(2p), 3 cups (4p), 4 1/2 cups(6p) of warm water. Season with salt (1/2 tsp(2p), 1 tsp(4p), 1 1/2 tsp(6p)). Slowly add maserepa. Combine.

You are looking for a dough that doesn’t easily stick to your hands, is moldable, moist and can be rolled into a ball.

Cover with a towel. Let sit for 5 minutes.

Want see how areapas are made?
Watch this video from Minimalist Baker to see the perfect texture of the dough and how to form the arepas:

2

Prepare the garnish: Wash and rinse all produce.

Cut green onion and cucumber in thin slices.

Cut the onion in small dice.

3

Form & pan fry the arepas: Separate the dough in balls (3 per portion). Carefully press the ball between wet palms to form into a roughly 1/2-inch thick disc*.

Heat a drizzle of oil in a pan on medium heat. Ensure the arepas do not touch. Cook for 3-4 minutes per side.

*Note: A little cracking is normal. You can close the cracks by patting the edge with wet hands.

4

Bake & cut the arepas: Transfer the arepas to a lined baking sheet. Bake for 20 minutes.

Let the arepas cool for 5 minutes.

Slice the arepa 3/4 of the way around, leaving a seam on the edge to easily stuff them.

5

Make the filling: Heat a drizzle of oil in a pan on medium heat. Add the onion and the ground pork and onion diced. Cook 8 minutes*.

Rince the black beans in a colander.

Add the adobo spice, black beans and 1/4 cup(2p), 1/2 cup(4p), 1 3/4 cup(6p) water. Cook for 3-5 minutes until a sauce is formed.

Note: Ensure ground pork is cooked to at least 165°F

6

Fill, garnish and serve: Fill each aerepa with the filling, guacamole crema and cucumber slices. Garnish each aerepa with ricotta and green onion*.

*Note: Arepas are very filling.

In my kit:

Included

2 portions

4 portions

6 portions

masarepas

1 1/2 cups

3 cups

4 1/2 cups

onion

1 small

1 medium

1 large

ground pork

150 gr

300 gr

450 gr

black beans

1/2 cup

1 cup

1 1/2 cup

green onion

Adobo spice

1 tsp

2 tsp

3 tsp

Ricotta

2 tbsp

1/4 cup

1/3 cup

mini cucumber

guacamole crema

3 tbsp

1/3 cup

1/2 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

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

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, Registred Dietician

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

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

Assemble
Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.