Chicken pistou linguini

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Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with lightly steamed snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F. In a pot, bring water to a boil for the linguine.

Place the chicken breast on a lined baking sheet. Drizzle with oil. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*Note: Ensure the chicken cooked to a minimal internal temperature of 145F.

2

Preparation: Rinse and dry all produces. Remove the shell the sugar snap peas. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the peas and the sugar snap peas. Stirring regularly cook for 3 minutes.

4

Cook the linguine: Add the linguine to the boiling water, stir and cook for 10 minutes. Once the pasta is cooked, reserve pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

Drain the linguine and add to the peas.

5

Combine: Add the pea pistou and half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Add the chicken and combine. Taste and add salt as desired.

6

Garnish & serve: Garnish each bowl with Parmesan, mint and red chili flakes. Serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

Lemon & pepper chicken

220 gr

440 gr

660 gr

mint

2 gr

4 gr

6 gr

sugar snap peas

100 gr

200 gr

300 gr

fresh peas

60 gr

120 gr

180 gr

Pea pistou

3/4 cup

1 1/2 cup

2 1/4 cup

linguine

180 gr

360 gr

540 gr

Parmesan

20 gr

40 gr

60 gr

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

MINT
Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. It may take many exposures for a child to learn to like a new flavour or texture.

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

Combine
Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with lightly steamed snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

Tools

knife
cutting board
colander
large pot
baking sheet
non-stick lining sheet
pan

Preparation

1

Preparation: Rinse and dry all produces. In a large pot, bring water (about 4 cups, about 4 to 8 cups, about 8 to 12 cups) to a boil for the pasta with salt (1 tbsp, 2 tbsp. 3 tbsp). Slice the snap peas in half. Separate the fresh mint leaves.

2

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and the snap peas and fresh peas (in 1 bag). Stirring regularly cook about 3 minutes.

3

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save some pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

Gluten Friendly: Cook the gluten free pasta approximately 9 minutes or until desired texture.

4

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust seasoning as desired. We recommend about (1/2 tsp, 1 tsp 1 1/2 tsp) salt and (1/8 tsp, 1/4 tsp, 1/2 tsp) pepper.

5

Garnish & serve: Serve in individual bowl. Garnish each bowl with Parmesan, mint and red chili flakes. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

mint

2 gr

4 gr

6 gr

snap peas

120 gr

240 gr

360 gr

fresh peas

60 gr

120 gr

180 gr

pea pistou

1/2 cup

1 cup

1 1/2 cup

linguine

180 gr

360 gr

540 gr

parmesan

1 tbsp

2 tbsp

3 tbsp

red chili flakes

1/2 tsp

1 tsp

1 1/2 tsp

oil*

1/2 tsp

1 tsp

1 1/2 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

3 tbsp + 1 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

1/2 tsp

pasta water*

1/4 cup

1/2 cup

3/4 cup

water*

about 4 cups

about 4 to 8 cups

about 8 to 12 cups

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Combine
Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Za’atar bowl

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Fill your home with the luxurious smells of the middle east with this Za’atar Northern Pike and roasted vegetables dish. Pearl barley is topped with juicy trout, roasted fresh tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family!

Featured Saskatchewan Products

Tools

Preparation

1

Cook the barley: Heat the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup, 3 cup) and salt (1/2 tsp, ¼ tsp) Bring to a boil, cover and let simmer 25 minutes.

Gluten Friendly
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.

3

Cook the vegetables and fish: Place the tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 5 minutes in the oven. Take the baking sheet out of the oven and place the za’atar Northern Pike on the baking sheet. Cook for an additional 7-10 minutes depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily and is opaque it’s ready. Make sure to not overcook.

Note: Ensure the Northern Pike is cooked to at least 145F but do not over cook it as it will become dry quickly.

4

Prepare the olives and almonds: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds.

5

Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning.

6

Assemble and serve: On individual plates, place the barley, top with the Northern Pike, baked vegetables, raw green beans, black olives, toasted almonds, mixed greens, pea sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

rice - gf only

1/2 cup

1 cup

Za'atar northern pike

240 gr

480 gr

green beans

65 gr

130 gr

tomato

75 gr

150 gr

za'atar

2 tsp

4 tsp

black olives

30 gr

60 gr

almonds

3 tbsp

1/3 cup

za'atar lemon dressing

1/4 cup

1/2 cup

pea sprouts

3 gr

6 gr

mixed greens

30 gr

60 gr

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp

water

1 1/2 cup

3 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BARLEY
Barley contains a very important type of fibre called beta glucans. In numerous studies, beta-glucans were found to reduce cholesterol levels, support healthy blood sugar, support the immune system, reduce inflammation in the digestive tract, and even have cancer protective effects.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
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!

Feel free to slowly introduce za’atar and black olives to children as they may not like their flavour right away.

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

Toast the almonds
Assemble and serve

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

Hawaiian Kabobs

Posted on by

Hawaiian Kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade and a rainbow of perfectly cooked vegetables and spiced rice and beans. This dish is a delicious way to welcome BBQ season!

Featured Local Products

You will Need

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for about 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (3 tbsp, 1/3 cup, 1/2 cup) and lightly fluff the rice with a fork to ensure the sauce is combined.

Note: If you are using wooden skewers, soak them in water at least 10 minutes.

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters. Cut the tofu in 1 inch cubes.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the tofu. Lightly brush the kabobs with oil (1/2 tsp, 1 tsp, 1 1/2 tsp).

Note: If you don’t have a BBQ, you can bake the kabobs in the oven at 400F for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes on each side. Brush the kabobs with the hawaiian pineapple marinade 3-4 times while they are cooking.

5

Serve: On individual plates, serve the kabobs with the spiced rice.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cup

zucchini

1 small

1 medium

2 medium

mushrooms

35 gr

70 gr

105 gr

bell pepper

red onion

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

tofu

175 gr

350 gr

525 gr

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour: Red
Alcohol: 13%
Price (SLGA): $12.78

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BELL PEPPERS
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered 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:

Assemble the kabobs

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Hawaiian beef Kabobs

Posted on by

Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Featured Local Products

Dr. Craig Herrington ND

BELL PEPPERS
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Cooking for kids?
Avoid the vegetable the kid may not like. Introduce a small piece of new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 3:

Assemble the kabobs

Tools

medium bowl
metal or wooden skewers (2 per servings)
knife
cutting board
BBQ
BBQ vegetable tray
sauce brush

Ingredients

Included

2 portions

4 portions

Beef steak

150 gr

300 gr

Hawaiian pineapple marinade

1/4 cup

1/2 cup

brown rice

1/2 cup

1 cup

zucchini

1 small

1 medium

mushrooms

50 gr

100 gr

bell pepper

red onion

Hawaiian pineapple marinade

2 tbsp

1/4 cup

pineapple pieces

2 cups

4 cups

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp

1/4 tsp

water

1 cup

2 cups

Preparation

1

Marinate the beef and cook the rice: Cut the beef steak in 4 cm cubes. In a medium bowl, place the hawaiian pineapple marinade (1/4 cup, 1/2 cup) and the beef cubes. Let sit for at least 10 minutes. Keep the hawaiian pineapple marinade after the beef cubes are done marinating to brush on the kabobs and the pineapples.

In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (2 tbsp, 1/4 cup) and lightly fluff the rice with a fork to ensure the sauce is combined.

Note: If you are using wooden skewers, soak them in water at least 10 minutes.

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves in 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the marinated beef cubes. Lightly brush the vegetables and the pineapple pieces with oil (1/2 tsp, 1 tsp).

Note: If you want, you can add your pineapple to the skewers. If so you may need 3 skewers per serving. This option is recommended if you are cooking the kabobs on the BBQ and do not have a vegetable tray.

Note: If you don’t have a BBQ, you can bake the kabobs in a 400F oven for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes to side. Brush the kabobs with the hawaiian pineapple marinade that was used to marinade the beef. Brush the kabobs 3-4 times while they are cooking.

5

Cook the pineapples: Right after you place the kabobs on the BBQ, place the pineapple pieces in a vegetable tray for the BBQ and place it on the BBQ. Cook the pineapple about 4-5 minutes per side. Brush the pineapple with the hawaiian pineapple marinade 3-4 times while they are cooking.

6

Serve: On individual plates, serve the kabobs with the spiced rice and the roasted pineapple.

Bon Appétit!

Nutritional Information

Chicken pistou linguini

Posted on by

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with lightly steamed sugar snap peas, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

Tools

Preparation

1

Cook the chicken: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp).

Cut the chicken in 1/2 cm slices. In a small pan, add the oil (1/2 tsp, 1 tsp) and 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 145F.

2

Preparation: Rinse and dry all produces. Slice the snap peas in half. Separate the fresh mint leaves.

3

Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp) and the snap peas. Stirring regularly cook about 4-5 minutes or until the snap peas are cooked but still a bit crunchy.

4

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

5

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and (1/8 tsp, 1/4 tsp) pepper.

6

Garnish & serve: Serve in individual bowl. Garnish each bowl with Parmesan, mint and red chili flakes. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemon chicken

200 gr

400 gr

mint

2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup

linguine

140 gr

280 gr

Parmesan

3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp

oil*

1/2 tsp

1 tsp

salt*

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

pepper*

1/8 tsp

1/4 tsp

pasta water*

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

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

Combine
Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Greek chicken power bowl

Posted on by

Dive into the beautiful flavours of the Mediterranean with this Greek power bowl. The juicy Greek pork, the freshness of the cucumber, tzaziki sauce and fresh tomatoes complements beautifully the earthiness of the lentils, the depth of the roasted vegetables and the tang of the black olives. This dish is filled with protein and fiber which will ensure you have energy for hours.

Featured Saskatchewan Products

You will need

Preparation

1

Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils and water depending on the size of your pot (2 cups, 4 cups, 6 cups), The water should cover the lentils by at least 3-4 inches.

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 3/4 tsp), and simmer covered for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot, add the Greek spice, combine and set aside.

2

Prepare the vegetables: While the lentils are cooking, wash and clean all produce. Cut the bell pepper in 2 cm dice and onion in 1 cm dices.

3

Cook the chicken & vegetables: Place the onion and bell pepper, and greek chicken on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Cook about 18 minutes – until the chicken is cooked and until the vegetables are cooked through and are starting to become roasted.

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

4

Prepare the tomatoes, cucumbers and black olives: Cut the tomatoes in 1 cm dices. Cut the cucumber in half length wide and in 1/2 cm slices. Remove the pit of the black olives. .

5

Plate & serve: In individual plates, place lentils, greek chicken, roasted vegetables, cucumbers, tomatoes and tzatziki sauce. Serve.

Bon Appétit

Ingredients

Pork tenderloin with Greek spices
Greek spice: Oregano, thyme, dill, garlic powder, cumin, pepper, salt, citric acid, coriander, onion powder, cinnamon, red chili flakes.
Tzaziki: Greek yogurt, cucumber, dill, salt, dill.
French lentils
Kalama olives (black olives)
tomato
bell pepper
onion
cucumber

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LENTILS
A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

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

Plate and serve

Recommended Wine Pairing

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

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Greek power bowl

Posted on by

Dive into the beautiful flavours of the Mediterranean with this Greek power bowl. The freshness of the cucumber, tzaziki sauce and fresh tomatoes contrast beautifully the earthiness of the lentils, the depth of the roasted vegetables and the tang of the black olives. This dish is filled with protein and fiber which will ensure you have energy for hours.

Featured Saskatchewan Products

You will need

Preparation

1

Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils and water depending on the size of your pot (3 cups, 6 cups, 8-9 cups), The water should cover the lentils by at least 3-4 inches.

2

Prepare the vegetables: While the lentils are cooking, wash and clean all produce. Cut the bell pepper in 2 cm dice and onion in 1 cm dices.

3

Cook the vegetables: Place the onion and bell pepper dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and are starting to become roasted.

4

Prepare the tomatoes, cucumbers and black olives: Cut the tomatoes in 1 cm dices. Cut the cucumber in half length wide and in 1/2 cm slices. Remove the pit of the black olives. .

5

Plate & serve: In individual plates, place lentils, roasted vegetables, cucumbers, tomatoes and tzatziki sauce. Serve.

Bon Appétit

Ingredients

Included

2 portions

4 portions

lentils

3/4 cup

1 1/2 cup

2 1/4 cup

Greek spice

3/4 tsp

1 1/2 tsp

2 1/4 tsp

onion

1 small

1 medium

1 large

bell pepper

tomato

40 gr

80 gr

120 gr

cucumber

tzatziki sauce

45 ml

90 ml

135 ml

black olives

30 gr

60 gr

90 gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LENTILS
A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

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

Plate and serve

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Turkey Za’atar bowl

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Fill your home with the luxurious smells of the middle east with this Za’atar fall bowl. Pearl barley is topped with roasted za’atar turkey, tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family!

Featured Saskatchewan Products

Tools

Preparation

1

Cook the barley: Heat the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup, 3 cup) and salt (¼ tsp, 1/2 tsp) . Bring to a boil, cover and let simmer 25 minutes.

2

Cut the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.

3

Cook the vegetables and turkey: Place the za’atar turkey, tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 15 minutes until the turkey is fully cooked.

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

4

Prepare the garnish: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds.

5

Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning.

6

Assemble and serve: On individual plates, place the barley*, top with the za’atar turkey, baked vegetables, raw green beans, black olives, toasted almonds, arugula & greens & pea sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

*Gluten friendy: barley is replaced by brown rice

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

Za'atar turkey

200 gr

400 gr

green beans

65 gr

130 gr

tomato

75 gr

150 gr

za'atar

2 tsp

4 tsp

black olives

30 gr

60 gr

almonds

3 tbsp

1/3 cup

za'atar lemon dressing

1/4 cup

1/2 cup

pea sprouts & arugula & greens

50 gr

100 gr

brown rice - gf only

2/3 cup

1 1/3 cup

salt*

1/4 + 1/4 tsp

1/2 +1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp

water

1 1/2 cup

3 cups

Dr. Herrington's Health Fact

Regina Naturopathic

BARLEY
Barley contains a very important type of fibre called beta glucans. In numerous studies, beta-glucans were found to reduce cholesterol levels, support healthy blood sugar, support the immune system ,reduce inflammation in the digestive tract, and even have cancer protective effects.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce za’atar and black olives to children as they may not like their flavour right away.

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

Toast the almonds
Assemble and serve

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Green Curry Coconut Bowl

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We often crave the freshness and comfort of Thai foods. The beauty of Thai food is the abundance of spices and this dish is no exception! Green Curry Coconut Bowls with spiced chickpeas is an easy flavorful dinner that follows the new Canada Food Guide guidelines!

Featured Saskatchewan Products

Tools

knife
cutting board
strainer
baking sheet
non-stick liner or parchment paper
vegetable shredder
glass bowl
small pot

Preparation

1

Cook the quinoa: Heat the oven to 375F to roast the chickpeas. Place the quinoa in a strainer and rinse well. Add the quinoa, water (1 1/2 cup, 3 cups) and salt (1/4 tsp, 1/2 tsp) to a pot. Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.

2

Roast the Spiced Chickpeas: Line a baking sheet with a non-stick liner or parchment paper. Place the spiced chickpeas on the baking sheet with oil (1/2 tsp, 1 tsp) and salt (1/4 tsp, 1/2 tsp). Place the chickpeas on a single layer and cook until roasted – about 10 to 15 minutes.

3

Prepare the vegetables: Cut the lime in segments. Cut the broccoli in small fleurets. Place the broccoli in a glass bowl and steam it in the microwave for about 1 minute to 90 seconds. Shred the carrots. Separate the cilantro leaves.

The coconut milk in the green curry coconut sauce may harden when cold. Heat the green curry coconut sauce in a small pot on medium heat until warm – about 2 minutes.

4

Assemble & Serve: In serving bowls, place the quinoa. Place about 1/3 cup warm green curry coconut sauce on top of the quinoa in each bowl. Arrange the spiced chickpeas, steamed broccoli, shredded carrot and shredded cabbage on each bowl. Garnish with coconut, lime wedge and fresh cilantro.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

quinoa

3/4 cup

1 1/2 cup

spiced chickpeas

1 cup

2 cups

broccoli

150 gr

300 gr

red cabbage

150 gr

300 gr

carrots

200 gr

400 gr

lime

cilantro

2 gr

4 gr

coconut

2 tsp

1/4 cup

green curry coconut sauce

2/3 cup

1 1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

water

1 1/2 cup

3 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CABBAGE & BROCCOLI
Studied suggest that women who regularly consume cabbage and other cruciferous vegetables (broccoli, cauliflower, brussel sprouts, kale) have fewer menopausal symptoms.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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!

Making this recipe with kids?
Ask the child to help by completing step 1 & 4 :

Cook the quinoa
Assemble & Serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free.