Category: Uncategorized

Green goddess bowl

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This green goddess bowl is a delicious blend of quinoa and tons of green vegetables. This salad features roasted asparagus and zucchini, fresh spinach and cucumber. This recipe is super easy and delicious. Easy, yummy, awesome!

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB30
  • cuisine region: Canadian

Featured Saskatchewan Products

Golden eden logo
NorQuin
splendor garden
Oliv
GravelbourgMustard

You will need

  • knife
  • cutting board
  • baking sheet
  • non-stick liner
  • pot with lid
  • water
  • oil
  • salt

Preparation

1

Cook the quinoa & heat the chickpeas:  Cook quinoa like pasta. Bring water to a boil in a medium pot on high heat. Stir in the quinoa. Cover and reduce heat to low. Cook for 10 minutes. Add the spiced chickpeas. Season with salt. Cover and cook an additional 5 minutes.  Using a strainer, drain excess water.  

2

Prepare the vegetables: Wash and rinse all produce. While the quinoa is cooking, break off the woody end of the asparagus*. Cut the asparagus in pieces. Dice the zucchini. Slice the cucumber. 

*Aspargus: To remove the wood end – bend the asparagus spear about 2-3 cm from the end and it will break at the right spot.

3

Cook the vegetables: Place the zucchini on a lined baking sheet.  Drizzle with oil and season with salt. Cook 8 minutes. Add the asparagus to the zucchini. Drizzle with oil season with salt. Cook an additional 6-7 minutes.

4

Assemble & serve: In individual bowls place the quinoa and spiced chickpeas, asparagus, zucchini, cucumber and spinach. Garnish with pine nuts & seeds mix and the green goddess dressing.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Quinoa

2/3 cup

1 1/3 cup

2 cup

spiced chickpeas

220 gr

440 gr

660 gr

asparagus

120 gr

240 gr

360 gr

zucchini

1

2

3

mini cucumber

1

2

3

spinach

70 gr

140 gr

140 gr

green goddess dressing

1/3 cup

2/3 cup

1 cup

pine nuts and seeds blend

30 gr

60 gr

90 gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

ZUCCHINI
Did you know that zucchinis are actually a fruit? The largest zucchini ever grown was 69.5 inches long and weighed over 65 pounds!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registed Dietitian

Get Cooking
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!  

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

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

  • Prepare the vegetables
  • Assemble & serve 

Wine Pairing

BOUTARI CAMBAS RETSINA
Clear bright gold. Dry and tart flavour. Pine resin dominates the aroma and flavour at first. Hints of white fruit and floral notes.
Region: Country Hierarchy, Greece
Colour: White
Alcohol: 11.5%
Price (SLGA): $13.32

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Chili
Alcohol: 13%
Price (SLGA): $13.17

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Swedish beanballs

Posted on by

Did someone say beanballs with mashed potatoes? Yes, please! This dish will bring you back in the days of classic Canadian dishes. Juicy beanballs are topped with luscious cream sauce and served with a side of mash creamy potatoes, cranberry sauce and roasted carrots. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB82
  • cuisine region: Fusion

You will need:Featured Saskatchewan farmers and producers

Local&Fresh
splendor garden
PioneerGardens

You will need:

  • knife
  • vegetable peeler
  • colander
  • bowl
  • cutting board
  • large pot
  • small saucepan
  • pan
  • flour or cornstarch
  • butter OR margarine
  • water
  • milk OR unsweetned plant based milk
  • oil
  • pepper
  • salt

Preparation

1

Setup & cook the carrots & beanballs: Bring a pot of water to a boil on high heat for the potatoes. Preheat the oven to 425F. Wash and clean all produce.

Cut the carrot in thin slices. On a lined baking sheet, place the carrots. Drizzle with oil, season with salt & pepper. Place in a single layer and cook for 5 – 8 minutes.

Add the beanball to the carrots on the lined baking sheet. Cook for an additional 12 minutes.

2

Cup & cook the potatoes: Peel the potatoes and cut them in about 1 – 2 inch dices.

Add the potatoes to the boiling water and cook until soft, 16 – 18 minutes.

3

Prepare the sauces: In the skillet you cooked the meatballs, add  1 tbsp (2p), 2 tbsp, (4p), 3 tbsp (6p) butter on medium heat. Add the same quantity of flour to the pan. Cook for 1 minute stirring regularly.

Add the cream sauce mix and 1/4 cup (2p), 1/2 cup, (4p), 3/4 cup (6p) water. Bring to a boil whisking regularly until the sauce thickens. Season with salt & pepper.

Warm the cranberry sauce in a small saucepan.

Gluten Friendly Prepare the sauce: In a small bowl, combine the water (1/4 cup, 1/2 cup, 3/4 cup) and cornstarch. In the pan you cooked the meatballs*, add the cream sauce mix and water cornstarch mix. Bring to a boil whisking regularly until the sauce thickens. Taste and add salt and pepper as desired. Warm the cranberry sauce in a small saucepan.

4

Mash the potatoes:  Drain and return potatoes to pot.

Melt 3 tbsp (2p), 1/3 cup (4p), 1/2 cup  (6p) butter (or margerine) with the same quantity of  milk (or unsweetened plant based milk) in a small saucepan.

Add the butter and milk to the potatoes. Mash until smooth. Season with salt & pepper.

Add more milk or water, 1 tbsp at a time, if needed to reach desired consistency. Set aside.

5

Serve: Serve the mashed potatoes, beanballs, roasted carrots with the cream sauce and apple cranberry sauce. 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Potatoes

300 gr

600 gr

900 gr

beanballs

150 gr

300 gr

450 gr

carrots and parsnips

250 gr

500 gr

750 gr

apple cranberry sauce

1/3 cup

2/3 cup

1 cup

cream sauce mix

1/3 cup

2/3 cup

1 cup

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

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

CRANBERRY
While a lot of people know about cranberries ability to help prevent bladder infections, cranberries also help reduce dental cavities and gum disease by a similar mechanism!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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 sauce
  • Serve

Tags

family
local
lactose
gluten

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Swedish meatballs

Posted on by

Did someone say meatballs and mashed potatoes? Yes, please! This dish will bring you back in the days of classic Canadian dishes. Juicy meatballs are topped with luscious cream sauce and served with a side of mash creamy potatoes, cranberry sauce and roasted carrots. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF82
  • cuisine region: Fusion

Featured Saskatchewan farmers and producers

Local&Fresh
splendor garden
PioneerGardens
prairie meats logo

You will need:

  • knife
  • vegetable peeler
  • colander
  • bowl
  • cutting board
  • large pot
  • small saucepan
  • pan
  • flour or cornstarch
  • butter or margarine
  • water
  • milk
  • oil
  • salt
  • pepper

Preparation

1

Setup & cook the carrots: Bring a pot of water to a boil on high heat for the potatoes. Preheat the oven to 425F. Wash and clean all produce. Cut the carrot in thin slices. On a lined baking sheet, place the carrots. Drizzle with oil, season with salt & pepper. Place in a single layer and cook for 15 – 18 minutes.

2

Cup & cook the potatoes: Peel the potatoes and cut them in about 1 – 2 inch dices.

Add the potatoes to the boiling water and cook until soft, 16 – 18 minutes.

3

Cook the meatballs: In an oiled skillet on medium heat, cook the meatballs until fully cooked – 10 minutes.

Turn the meatballs every few minutes to ensure they are evenly browned. Set the meatball aside.

4

Prepare the sauces: In the skillet you cooked the meatballs, add  1 tbsp (2p), 2 tbsp, (4p), 3 tbsp (6p) butter on medium heat. Add the same quantity of flour to the pan. Cook for 1 minute stirring regularly.

Add the cream sauce mix and 1/4 cup (2p), 1/2 cup, (4p), 3/4 cup (6p) water. Bring to a boil whisking regularly until the sauce thickens. Season with salt & pepper.

Warm the cranberry sauce in a small saucepan.

Gluten Friendly Prepare the sauce: In a small bowl, combine the water (1/4 cup, 1/2 cup, 3/4 cup) and cornstarch. In the pan you cooked the meatballs*, add the cream sauce mix and water cornstarch mix. Bring to a boil whisking regularly until the sauce thickens. Taste and add salt and pepper as desired. Warm the cranberry sauce in a small saucepan.

5

Mash the potatoes:  Drain and return potatoes to pot. Melt 3 tbsp (2p), 1/3 cup (4p), 1/2 cup  (6p) butter with the same quantity of  milk in a small saucepan. Add the butter and milk to the potatoes. Mash until smooth. Season with salt & pepper. Add more milk or water, 1 tbsp at a time, if needed to reach desired consistency. Set aside.

6

Serve: Serve the mashed potatoes, meatballs, roasted carrots  with the cream sauce and apple cranberry sauce. 

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Potatoes

450 gr

900 gr

1350 gr

Meatballs

240 gr

480 gr

720 gr

carrots and parsnips

250 gr

500 gr

750 gr

apple cranberry sauce

1/2 cup

1 cup

1 1/2 cup

cream sauce mix

1/3 cup

2/3 cup

1 cup

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

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

CRANBERRY
While a lot of people know about cranberries ability to help prevent bladder infections, cranberries also help reduce dental cavities and gum disease by a similar mechanism!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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 sauce
  • Serve

Tags

family
local
lactose
gluten

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Eggplant tomato pasta

Posted on by

Yummy shell pasta is tossed with bites of roasted eggplants, veggie ground and onions then given a coating of rich garlic tomato. Simple, easy & delicious! 

  • preparation time: 10 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: PB81
  • cuisine region: Italian

Featured Saskatchewan farmers and producers

Local&Fresh
splendor garden
PioneerGardens

You will need:

  • knife
  • colander
  • bowl
  • cutting board
  • large pot
  • pan
  • oil
  • salt
  • pepper
  • water

Preparation

1

Setup & prepare the vegetables:  Bring salted water to a boil in a pot for the  pasta. Wash and clean all produce. 

Cut the eggplant and onion in small dices. Mince the garlic.

2

Cook the vegetables: Heat a generous drizzle of oil in a deep skillet on medium heat. Add the eggplant and onion. Season with salt & pepper. Cook until soft – 15 minutes. Add the garlic and sauté for 1 minute.

3

Roast the veggie ground: Add the veggie ground to the skilled. Crumble the veggie ground and cook for 5 minutes.

4

Cook the pasta: Add the pasta to the salted water. Stir and cook for 8-9 minutes until all-dente.  Drain.

Gluten friendly: Stir and cook for 7-10 minutes until all-dente. Drain. Rinse with cold water.

5

Assemble the sauce: Add the diced tomato & tomato paste to the skillet. Bring to a simmer and let simmer for 1 minute.

Note: If the sauce if very thick, you can add water 1 tbsp at a time until desired consitency.

6

Assemble & garnish: Add the sauce to the pasta. Combine. Serve and garnish with red pepper flakes.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Shell pasta

180 gr

360 gr

540 gr

Diced tomato

1 1/2 cup

3 cups

4 1/2 cups

veggie ground

120 gr

240 gr

360 gr

onion

1 small

1 medium

1 large

eggplant

3 small

1 medium

1 large

garlic

3 cloves

6 cloves

9 cloves

red pepper flakes

1/8 tsp

1/4 tsp

1/2 tsp

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

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

EGGPLANT
Eggplants, along with tomatoes, bell peppers and potatoes, belong to the nightshade family of vegetables. Contrary to internet folklore, consumption of these vegetables is linked to lower rates of inflammation.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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:

  • Assemble the sauce
  • Assemble

Tags

gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Italian sausage tomato pasta

Posted on by

Yummy shell pasta is tossed with bites of roasted eggplants, onions and sweet Italian sausage, then given a coating of rich garlic tomato sauce. Simple, easy & delicious! 

  • preparation time: 10 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF81
  • cuisine region: Italian

Featured Saskatchewan farmers and producers

italian-star-deli
Local&Fresh
splendor garden
PioneerGardens

You will need:

  • knife
  • colander
  • bowl
  • cutting board
  • large pot
  • pan
  • oil
  • salt
  • pepper
  • water

Preparation

1

Setup & prepare the vegetables: Bring salted water to a boil in a pot for the  pasta. Wash and clean all produce. 

Cut the eggplant and onion in small dices. Mince the garlic.

2

Cook the vegetables: Heat a generous drizzle of oil in a deep skillet on medium heat. Add the eggplant and onion. Season with salt & pepper. Cook until soft – 15 minutes. Add the garlic and sauté for 1 minute.

3

Cook the Italian sausage: Add the Italian sausage to the skilled. Crumble the Italian sausage and cook for 10 minutes.

4

Cook the pasta: Add the pasta to the salted water. Stir and cook for 8-9 minutes until all-dente.  Drain.

Gluten friendly: Stir and cook for 7-10 minutes until all-dente. Drain. Rinse with cold water.

5

Assemble the sauce: Add the diced tomato & tomato paste to the skillet. Bring to a simmer and let simmer for 1 minute. Note: If the sauce if very thick, you can add water 1 tbsp at a time until desired consitency.

6

Assemble & garnish: Add the sauce to the pasta. Combine. Serve and garnish with red pepper flakes.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Italian sausage

130gr

260gr

390gr

Shell pasta

180 gr

360 gr

540 gr

Diced tomato & tomato paste

1 1/2 cup

3 cup

4 1/2 cups

Onion

1 small

1 medium

1 large

Eggplant

3 small

1 medium

1 large

Garlic

3 cloves

6 cloves

9 cloves

Red pepper flakes

1/8 tsp

1/4 tsp

1/2 tsp

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

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

EGGPLANT
Eggplants, along with tomatoes, bell peppers and potatoes, belong to the nightshade family of vegetables. Contrary to internet folklore, consumption of these vegetables is linked to lower rates of inflammation.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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:

  • Assemble the sauce
  • Assemble

Tags

gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Caramelized tofu & ramen

Posted on by

Mustard ginger pan roasted tofu with mushroom, carrots, delicious ramens, ginger & soy sauce garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB80
  • cuisine region: Asian Fusion

Featured Local Products

Local&Fresh
splendor garden
PioneerGardens
FloatingGardens

You will need:

  • knife
  • colander
  • bowl
  • cutting board
  • large pot
  • pan
  • oil
  • water

Preparation

1

Prepare and roast the tofu: Bring water (about 4 cups, 4 to 8 cups, 8 to 10 cup) to a boil in a large pot for the ramen.  

Set aside the tofu marinade. Cut the tofu in 2 cm cubes. In a large pan, add the oil (1/2 tbs, 1 tbs, 1 1/2 tsp), and tofu cubes. Cook on medium heat and turn regularly to roast each cube – about 6-8 minutes. Place the tofu in a bowl with the marinade and set aside. Rinse the pan to re-use for the vegetables. 

2

Prepare and cook the vegetables: Wash and clean all produce. Cut the mushrooms in about 1 cm slices and the carrots in about 1/2 cm slices. In the same pan you cooked the tofu, heat the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) on medium heat. Add the mushrooms and carrots. Stirring regularly, cook on medium heat for about 7-10 minutes, until the carrots are tender. Add the tofu to the vegetables. Combine and set aside. 

3

Cook the ramen: While the vegetables are cooking and the water is boiling, add the ramen and cook for about 3 1/2 to 4 minutes. Strain the noodles in a colander and place them back in the pot.

Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine the sauce with the ramen: Add the ginger soy sauce to the ramen. Combine and set aside. 

5

Assemble: Separate the mint leaves. In serving dishes, place the ramen, vegetables and tofu. Garnish with mint leaves and panko. 

Bon Appétit!

Whats in my kit?

2 portions

4 portions

6 portions

ginger soy tofu

175 gr

350 gr

525 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushrooms

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

4 tbsp

6 tbsp

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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:

  • Combine the sauce with the ramen
  • Assemble

Tags

soy
gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Chicken ramen

Posted on by

Soy ginger pan roasted chicken with mushroom, carrots, ginger and soy ramens garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF80
  • cuisine region: Asian Fusion

Featured Local Products

prairie meats logo
splendor garden
GravelbourgMustard
PioneerGardens
Local&Fresh

You will need:

  • knife
  • colander
  • bowl
  • cutting board
  • large pot
  • pan
  • water
  • oil

Preparation

1

Setup & cook the chicken: Bring water to a boil in a pot for the ramen.

Cut the ginger soy chicken in slices. Season with salt. In an oiled pan, cook the ginger soy chicken on medium heat 5 minutes.

2

Cook the vegetables: Wash and clean all produce. 
Thinly slice the mushrooms and the carrots.
Add the mushrooms and carrots to the chicken. Cook on medium heat for 7-10 minutes. Combine and set aside.

3

Cook the ramen: Add the ramen to the boiling water. Cook 3 1/2 to 4 minutes.  Strain the ramen noodle in a colander and place them back in the pot.

Egg free, Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine: Add the ginger soy sauce to the ramen. Combine. 

5

Assemble: Separate the mint leaves.

Serve the ramen, vegetables and chicken. Garnish with mint leaves and panko.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ginger soy chicken

220 gr

440 gr

660 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushroom

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

1/4 cup

1/3 cup

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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 with these steps:

  • 4: Combine the sauce with the ramen
  • 5: separate the mint leaves. Serve their dish.
  • Assemble

Ingredients

  • ginger soy chicken: chicken breast, soy sauce, ginger powder, garlic powder, brown sugar.
  • ramen: wheat flour, water, alcohol, salt, sorbitol syrup, propylene glycol, sodium carbonate. may contain eggs.
  • carrots
  • mushroom
  • ginger soy sauce: soy sauce, dark soy sauce, water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: wheat flour, sugar, yeast, salt. 
  • mint 

Gluten-Free adaptations: 

  • ginger soy chicken:  liquid amino (vegetable protein from soybeans, water), brown sugar, ginger powder, garlic powder.
  • ginger soy sauce:  liquid amino (vegetable protein from soybeans, water), water, mustard, brown sugar, ginger powder, garlic powder.
  • panko: whole grain brown rice, sugar, salt, bht.
  • ramen: organic brown rice flour, organic millet.

no egg adaptations: 

  • ramen: organic brown rice flour, organic millet.

Note: We cannot guarantee any dish is allergen free. 

Tags

soy
gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Cheesy farfalle

Posted on by

It’s PASTA time! When you combine  creamy sauce, butternut squash, green goodness,  tender farfalle, top it up with mozzarella and bake it, you’ve got a recipe for success. This dish is a hit in our family and we know you will love it too!

  • preparation time: 20 min
    Total time:     45 min
  • difficulty level: 2
  • recipe ID: CF78
  • cuisine region: Canadian

Featured Local Products

Local&Fresh
splendor garden

You will need:

  • knife + fork
  • colander
  • immersion blender
  • bowl
  • cutting board
  • baking sheet
  • large pot
  • baking dish - 2 portion: 9x5, 4 portion 9x9
  • flour
  • pepper
  • salt
  • oil

Preparation

1

Roast the butternut squash: Preheat the oven to 400° F. Bring water (1 liter, 2 liter) and salt  (1 tbsp, 2 tbsp)  to a boil in a large pot for the pasta. Wash and clean all produce. 

Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.

Remove from the oven, stir and cook for an additional 10 minutes. Set aside.

2

Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.

3

Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly,  cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.

Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender. 

4

Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.  

5

Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400° F or until the cheese is golden. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

butternut squash

1 cup

2 cup

farfalle

180 gr

360 gr

onion

1 small

1 medium

leeks

1/3 cup

2/3 cup

spinach

60 gr

120 gr

Creamy sauce mix

1/3 cup

2/3 cup

mozzarella & parmesan

1/3 cup

2/3 cup

water*

3/4 cup

1 1/2 cup

water*

2 litres

4 litres

salt*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

pepper*

1 pinch

1/8 tsp

flour

1 tbsp

2 tbsp

oil

1 tbsp + 1 tsp

2 tbsp + 2 tsp

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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:

  • Make the sauce
  • Finish the sauce

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Cheesy chicken farfalle

Posted on by

It’s PASTA time! When you combine juicy chicken, creamy sauce, green & yellow goodness,  tender farfalle, top it up with mozzarella and bake it, you’ve got a recipe for success. This dish is a hit in our family and we know you will love it too!

  • preparation time: 20 min
    Total time:     45 min
  • difficulty level: 2
  • recipe ID: CF78
  • cuisine region: Canadian

Featured Local Products

Local&Fresh
splendor garden
PineViewFarms

You will need:

  • flour
  • pepper
  • salt
  • oil
  • knife + fork
  • colander
  • immersion blender
  • bowl
  • cutting board
  • baking sheet
  • large pot
  • baking dish - 2 portion: 9x5, 4 portion 9x9

Preparation

1

Roast the butternut squash & cook the chicken: Preheat the oven to 400° F. Bring water (1 liter, 2 liter) and salt  (1 tbsp, 2 tbsp)  to a boil in a large pot for the pasta. Wash and clean all produce. 

Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.

While the squash is cooking, if required, cut the chicken into 1 cm strips.  

Remove from the oven. Stir the butternut squash. Place the chicken on a the baking sheet, coat the chicken with oil ( 1/4 tsp, 1/2 tsp)  and sprinkle with salt  ( 1/8 tsp, 1/4 tsp). Cook for an additional 10 minutes or until the chicken is fully cooked. Set aside.

*Note: ensure poultry is cooked to at least 165°F

2

Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.

3

Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly,  cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.

Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender. 

4

Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.  

5

Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, chicken,  roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400° F or until the cheese is golden. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

butternut squash

3/4 cup

1 1/2 cup

chicken

200 gr

400 gr

farfalle

160 gr

320 gr

onion

1 small

1 medium

leeks

1/3 cup

2/3 cup

spinach

60 gr

120 gr

Creamy sauce mix

1/3 cup

2/3 cup

mozzarella & parmesan

1/3 cup

2/3 cup

water*

3/4 cup

1 1/2 cup

water*

2 litres

4 litres

salt*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

pepper*

1 pinch

1/8 tsp

oil

1 tbsp + 1 tsp

2 tbsp + 2 tsp

flour

1 tbsp

2 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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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:

  • Make the sauce
  • Finish the sauce

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

beanball ricotta pizza

Posted on by

This ricotta beanball pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB77
  • cuisine region: Italian

Featured Local Products

italian-star-deli
Local&Fresh
splendor garden

You will need:

  • knife + fork
  • bowl
  • cutting board
  • rolling pin or wine bottle
  • baking sheet
  • baking sheet liner
  • flour (except for gluten friendly plans)

Preparation

1

Roll out the pizza dough: Preheat the oven to 450° F for the pizza. 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 is already rolled out.

2

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the beanballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta 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.

*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. 

3

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beanballs

150 gr

300 gr

450 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

225 ml

ricotta

60 ml

120 ml

180 ml

mozarella

100 gr

200 gr

300 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

1

2

3

tomatoes

1

2

3

balsamic dressing

45 ml

90 ml

135 ml

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

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

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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 
  • Serve

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information