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Chicken rainbow poke bowl
In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions and sushi ginger.
-
preparation time: 15 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB86
- cuisine region: Hawaii
Featured Local Products
You Will Need
- knife
- vegetable peeler
- cutting board
- small bowl
- water
- salt
Preparation
1
Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.
2
Prepare the cucumber: While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.
3
Cook the Chicken: Cut the chicken in 1/2cm slices. In a large pan, add the oil (1/2 tbs, 1 tbs), the chicken slices. Cook on medium heat until fully cooked – about 7 minutes. Place the cooked chicken in a bowl and set a side.
Note: Ensure the chicken cooked to a minimal internal temperature of 165F.
4
Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.
5
Finish the rice: Lightly fluff the rice with a fork.
6
Assemble, Garnish & serve: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.
Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.
Bon Appétit!
Ingredients
Included
2 portions
4 portions
black rice
chicken thigh
mini cucumber
cucumber marinade
radish
orange
carrot
green onion
spinach
red cabbage shredded
sushi ginger
siracha sesame marinade
sesame seeds
water*
salt*
Health Fact
Regina Naturopathic
Dr Craig Herrington, Naturopath
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.
Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.
Making this recipe with kids?
Ask the child to help by completing step 5 & 6:
- Finish the rice
- Assemble, Garnish & serve
Recommended Wine & Sake Pairing
KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 12%
Price (SLGA): $13.04
HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price (SLGA): $12.85
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
rainbow poke bowl
In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions and sushi ginger.
-
preparation time: 15 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB86
- cuisine region: Hawaii
Featured Local Products
You Will Need
- knife
- vegetable peeler
- cutting board
- small bowl
- water
- salt
Preparation
1
Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.
2
Prepare the cucumber: While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.
3
Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.
4
Finish the rice: Lightly fluff the rice with a fork.
5
Assemble: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.
6
Garnish & serve: Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.
Bon Appétit!
Ingredients
Included
2 portions
4 portions
black rice
mini cucumber
cucumber marinade
radish
orange
carrot
green onion
spinach
red cabbage shredded
sushi ginger
siracha sesame marinade
sesame seeds
water*
salt*
Health Fact
Regina Naturopathic
Dr Craig Herrington, Naturopath
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.
Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.
Making this recipe with kids?
Ask the child to help by completing step 4 & 6:
- Assemble
- Garnish & serve
Recommended Wine & Sake Pairing
KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 12%
Price (SLGA): $13.04
HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price (SLGA): $12.85
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
Rainbow bowl
This bright and colorful bowl is filled with the nutritious goodness of 3 superfoods: quinoa, spinach + red cabbage! This dish keeps you feeling full thanks to the combination of protein and fiber in these superfoods. This bowl is so easy to make you will be surprised how fast supper is on the table! This dish is filled with colorful vegetables and finished with a delicious orange dijon dressing.
-
preparation time: 10 min
Total time: 25 min - difficulty level: 1
- recipe ID: PB84
- cuisine region: Fusion
Featured Saskatchewan Products
You will need:
- knife
- cutting board
- pot
- water
- oil
- salt
Preparation
1
Boil Water for the Quinoa: Bring the water (6 cups, 10 to 12 cups, 12 to 14 cups) to a boil in a pot on high heat for the quinoa.
2
Cook the Quinoa: Place the quinoa in a strainer and rinse well.
Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 mins. Using a strainer strain and rinse the quinoa. Ensure all water is drained from the quinoa.
Rinse the orange chickpeas in the strainer and add to the cooked quinoa. Combine and cover to heat the chickpeas.
3
Prepare the Vegetables: Wash and rinse all produce. Cut the carrots and the cucumber in 1/2 cm slices. Cut the bell pepper in 1/2 cm slices.
4
Assemble & serve: In individual bowls place the cooked quinoa, bell pepper, carrots, red cabbage, spinach and cucumber. Garnish with orange dijon dressing.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
quinoa
orange chickpeas
mini cucumber
carrot
sweet pepper
red cabbage
spinach
orange dijon dressing
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registerd Dietitian
Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.
Making this recipe with kids?
Ask the child to help by completing step 3 & 4:
- Prepare the vegetables
- Assemble & serve
Health fact
Regina Naturopathic
Dr. Craig Herrington, Naturopath
CABBAGE
A study found that women that regularly consumed cabbage and other cruciferous vegetables (broccoli, cauliflower, Brussel sprouts, kale) had fewer menopausal symptoms.
Recommended Wine Pairing
LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour: Red
Alcohol: 12%
Price (SLGA): $13.53
BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol: 13%
Price (SLGA): $13.52
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
Nutritional Information
Rainbow chicken bowl
This bright and colorful bowl is filled with the nutritious goodness of 3 superfoods: quinoa, spinach + red cabbage! This dish keeps you feeling full thanks to the combination of protein and fiber in these superfoods. This bowl is so easy to make you will be surprised how fast supper is on the table! This dish is filled with colorful vegetables and finished with a delicious orange dijon dressing.
-
preparation time: 10 min
Total time: 30 min - difficulty level: 1
- recipe ID: CF84
- cuisine region: Fusion
Featured Saskatchewan Products
You will need:
- linned baking sheet
- knife
- cutting board
- pot
- water
- oil
- salt
Preparation
1
Cook the Chicken and Boil Water for the Quinoa: Turn on the oven at 375F for the chicken. Bring the water (4 cups, 8 cups, 12 cups) to a boil in a pot on high heat for the quinoa.
Place the lemon chicken on a non stick lined baking sheet, coat the chicken with oil (1/4 tsp, 1/2 tsp, 3/4 tsp) and sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp). Once the oven is hot, bake the chicken for about 20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.
*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F.
2
Cook the Quinoa: Place the quinoa in a strainer and rinse well.
Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 mins. Using a strainer strain and rinse the quinoa. Ensure all water is drained from the quinoa.
3
Prepare the Vegetables: Wash and rinse all produce. Cut the carrots and the cucumber in 1/2 cm slices. Cut the bell pepper in 1/2 cm slices.
4
Assemble & serve: In individual bowls place the cooked quinoa, lemon chicken, carrots, bell pepper, red cabbage, spinach and cucumber. Garnish with orange dijon dressing.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
lemon chicken breast
quinoa
mini cucumber
carrot
pepper
red cabbage
spinach
orange dijon dressing
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registerd Dietician
Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.
Making this recipe with kids?
Ask the child to help by completing step 3 & 4:
- Prepare the vegetables
- Assemble & serve
Health fact
Regina Naturopathic
Dr. Craig Herrington, Naturopath
CABBAGE
A study found that women that regularly consumed cabbage and other cruciferous vegetables (broccoli, cauliflower, Brussel sprouts, kale) had fewer menopausal symptoms.
Recommended Wine Pairing
LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour: Red
Alcohol: 12%
Price (SLGA): $13.53
BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol: 13%
Price (SLGA): $13.52
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
Nutritional Information
Greek pita
These super easy and quick pitas are perfect for a busy night! After making this recipe we are sure you will be ready to take on anything! This pita is served with meatballs, tatziki sauce, Kalamata olives, cucumber, tomatoes and lettuce! Yummy!
-
preparation time: 10 min
Total time: 25 min - difficulty level: 1
- recipe ID: CF83
- cuisine region: Greek fusion
Featured Saskatchewan Products
You will need:
- knife
- cutting board
- pan with lid
- pan
- water
Preparation
1
Setup & prepare the vegetable: Preheat the oven to 400F. Wash and rinse all produce.
Remove the pits of the kalamata olives. Thinly slice the cucumber and tomatoes.
2
Cook the meatballs:Place the Greek meatballs on a lined baking sheet. Cook for 20 minutes.
3
Heat the pita: Preheat a pan on medium-high. Place a pita in the pan. Sprinkle a few drops of water around the outside of the pita.
Cover the pan with a lid. Heat the pita for 20-30 seconds on each side. Place in a towel to keep warm. Heat the other pitas.
4
Assemble & serve: Open the pitas, fill with romaine lettuce, tomatoes, cucumbers, kalamata olives, meatballs and drizzle with the tatziki sauce. Roll up the pitas and serve.
Bon Appétit!
In your kit
included
2 portions
4 portions
6 portions
Greek meatballs
tomato
cucumber
romaine lettuce
kalamata olives
tatziki sauce
pita
Cooking with kids
Beyond Baby Nutrition
Lacey Engel, Registerd Dietician
Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.
Making this recipe with kids?
Ask the child to help by completing step 2 & 4:
- Remove the pits from the kalamta olives
- Assemble their pitas with the garnish of their choice
Heath fact
Regina Naturopathic
Dr. Craig Herrington, Naturopath
SEASONAL VEGTABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).
Recommended Wine Pairing
LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour: Red
Alcohol: 12%
Price (SLGA): $13.53
BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol: 13%
Price (SLGA): $13.52
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
