Uncategorized Archives - Page 26 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Beanball sub

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What’s better than a meatball sub? This black bean sub is packed with the flavours of a traditional meatball sub but super heatlhy with 38% of your daily recommended fibers and over 23 gr of protein. These tender black bean meatballs are coated with the ZestyKit signature tomato sauce and dressed with a creamy chipotle sauce. Serve this sub with a side of salad with tomatoes and chipotle sauce.

Featured Saskatchewan Products

You will need

Preparation

1

Preparation: Rinse and dry all produces. Preheat the oven to 435° F. Dice the onion and the mushroom in ½ cm dice.

2

Cook the onion & mushrooms: In a pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion, mushrooms, salt (1/2 tbs, 1 tbs, 1 1/2 tbs) and pepper (1 pinch, 1/8 tbs, 1/4 tbs). Cook on medium heat until the onion is tender, about 6 minutes.

3

Assemble the beanballs Drain and rinse the black beans. In a medium bowl, roughly mash the black beans with a potato masher or fork. Add the egg (1, 2, 3)*, oats and Italian spices, the cooked onion and mushrooms. Combine. The texture should be soft but firm enough to form balls.

If the mixture is too crumbly, add 1 tsp water at a time until desired texture is achieved.

If the mixture is too wet, cut a slice of bread into small 1/2cm dices and add to the mixture in 1/4 cup increments, combining between each addition until desired texture is achieved.

*For vegan, replace 1 egg by combining 1 tbsp ground flax (provided) & 2 tbsp hot water and letting it sit about 2 minutes. To replace 2 eggs, combine 2 tbsp ground flax (provided) & 1/4 cup hot water and let sit about 2 minutes.

4

Form the beanballs: Using the black bean mixture, form balls of about 1 tbsp each (10 balls, 20 balls, 30 balls). Place the beanballs on a lined baking sheet. Cook for 20 minutes or until the balls are firm on the outside.

4

Prepare the salad: While the beanballs are cooking, cut the romaine and dice the tomato in about 1 cm dice. Assemble the salad and garnish with half of the chipotle sauce.

5

Assemble & serve: When the beanballs have 5 minutes left in the oven, heat the buns in the oven for about 3 minutes.

Heat the signature tomato sauce in a covered bowl in the microwave for about 1 minute. In a medium bowl, place the beanballs and the warm signature tomato sauce and combine to coat.

Assemble the subs and serve with the salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mushroom

60 gr

120 gr

onion

1 small

1 medium

black bean

1 cup

2 cups

oats & Italian spice blend

1/2 cup

1 cup

chipotle mayo

1/4 cup

1/2 cup

Signature tomato sauce

1/2 cup

1 cup

buns

romaine

1/2

tomato

Flax seeds (vegan only)

1 tbsp

2 tbsp

egg (vegan use flax seeds)

oil*

1/2 tsp

1 tso

salt*

1/2 tsp

1 tsp

pepper*

1 pinch

1/8 tsp

hot water (vegan)

2 tbsp

1/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

OAT
Oats are an great prebiotic food. Prebiotics support a healthy gut microbiota which supports your immune system.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Introduce black olives to children slowly as they may not like their flavour. It is a good idea to ask children to prepare a new ingredient before tasting it. This will help them feel more comfortable with the new food.

Making this recipe with kids?
Ask the child to help by completing step 1, 3, 5 & 6:

Preparation: under supervision you can ask the child to help by cutting the mushrooms
Assemble the beanballs
Prepare the salad: you can ask the child by cutting the tomatoes and assembling the salad.

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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Mushroom & pesto rigatoni

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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 great food. In a few chops you’ve got a showstopper on the table. This dish is filled perfectly cooked rigatoni, tofurkey, roasted peppers, mushrooms and fresh pesto. When you get comforting & kid friendly flavours in minutes, you know you’re onto a winner.

Featured Saskatchewan producers

You will need

Preparation

1

Setup & cook the vegetables: Rinse and dry all produces. Preheat the oven to 400° F. In a large pot, bring salted water to a boil.

Slice the bell pepper and the mushrooms. Dice the onion.

2

Cook the vegetables and veggie ground: On a lined baking sheet, place the bell pepper, onion and mushroom. Drizzle with oil and season with salt & pepper. Cook for 10 minutes. Crumble the veggie ground on the vegetables. Cook an additional 5 to 10 minutes or until the vegetables are tender.

3

Cook the pasta: Once the water is boiling, add the pasta, stir, cover and cook 9 to 10 minutes or until desired texture.
Once the pasta is cooked, save pasta water 1/4 cup (2p), 1/2 cup (4p), 3/4 cup (6p) and set aside. Drain the pasta & add back to the pot.

Gluten Friendly: Cook the pasta 8 minutes or until desired texture.

4

Combine & serve: Add the roasted vegetables, the veggie ground, and the pesto to the pasta. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

veggie ground

130 gr

260 gr

390 gr

onion

1 small

1 medium

1 large

bell pepper

mushroom

150 gr

300 gr

450 gr

rigatoni

180 gr

360 gr

540 gr

pesto

1/3 cup

2/3 cup

1 cup

Dr. Herrington's Health Fact

Regina Naturopathic

ONIONS
Cutting onions release strong sulfuric compounds that lead most people to tear up. Several tactics to reduce that effect include splashing white vinegar on the cutting board, cutting onions under cold running water, and even chewing gum.

Cooking with Kids

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 1 & 5:

Preparation: under supervision you can ask the child to help by cutting vegetables
Combine & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Italian sausage & pesto rigatoni

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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 great food. In a few chops you’ve got a showstopper on the table. This dish is filled perfectly cooked rigatoni, italian sausages from the Italian Star Deli, roasted peppers, mushrooms and fresh pesto. When you get comforting & kid friendly flavours in minutes, you know you’re onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the vegetables: Rinse and dry all produces. Preheat the oven to 400° F. In a large pot, bring salted water to a boil.

Slice the bell pepper and the mushrooms. Dice the onion.

2

Cook the vegetables: On a lined baking sheet, place the bell pepper, onion and mushroom. Drizzle with oil and season with salt & pepper. Cook for 15 minutes until the vegetables are tender.

3

Cook the Italian sausage: In an oiled pan, cook the Italian sausages for 10 minutes*.

Note: Ensure the Italian sausages are cooked to at least 165F.

4

Gluten Friendly: Cook the pasta 8 minutes or until desired texture.

5

Combine & serve: Add the roasted vegetables, the Italian sausage, and the pesto to the pasta. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Serve.

Bon Appétit!

Ingredients

Elementor

Elementor Pro

Elementor Extra

Elementor Extra+

Italian Sausage

90 gr

180 gr

270 gr

onion

2 medium/3 small

bell pepper

mushroom

150 gr

300 gr

450 gr

rigatoni

180 gr

360 gr

540 gr

pesto

1/3 cup

2/3 cup

1 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

Making this recipe with kids?
Ask the child to help by completing step 1 & 5:

Preparation: under supervision you can ask the child to help by cutting vegetables
Combine & serve

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Gingerbread cookies

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Gingerbread cookies make for a fun family baking day. Use any shape cookie cutter you want and decorate to your heart’s desire. Baking as a family is one of the most memorable moments of our Christmases. Share laughter with a dusting of flour on your nose and your hands full of cookie dough.

“Gifts of time & love are surely the basic ingredients of a truly merry Christmas.”

Tools

electric mixer
medium bowl
spatula
rolling pin
cookie cutter
baking sheet
cooling rack
small bowl
small piping bag or toothpicks

Preparation

1

Cream butter,egg & sugars, molasses: In a bowl add the butter and the sugars. Mix on medium speed about 2 minutes. Add in the egg (1) and molasses. Combine.

2

Add the flour mix: Add the flour mix and beat together just until combine (do not over mix).

3

Cool the dough: Wrap the dough in plastic wrap. Chill in the refrigerator until firm, at least 1 hour or up to three days.

4

Roll the dough: Preheat oven to 350 F. Place a rack in the middle of the oven. Line two baking sheets with parchment paper.

Remove the dough from the refrigerator and let it sit out for 5 – 10 minutes until the dough is supple enough to roll.

Lightly flour the counter. Place the dough on the lightly floured work surface. Dust flour on the dough. Roll the dough to about ¼ – 1/8 inch thick. Dust more flour onto the dough if it is sticking to the roller.

5

Cut the dough & bake: Cut the dough with the help of a cookie cutter and transfer the cookie onto the parchment lined baking sheet. Use a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.

Bake the cookies for 8-10 minutes or until they feel firm. Let the cookies cool on the baking sheet for 5 minutes until set, then transfer to a rack to cool completely.

6

Make the icing & decorate: While waiting for the cookies to cool, place the icing sugar in a small bowl. Add the water or milk 1 tbsp at a time, combining between each addition, until the icing is soft. You can place the icing in a small piping bag or use tooth picks to decorate the cookies.

When the cookies are cooled, decorate using a tooth pick or small piping bag. Let the icing set and store the cookies in an airtight container.

Bon Appétit!

Ingredients

Included

24 cookies

sugars: sugar, brown sugar

1/3 cup

icing sugar

1 cup

flour mix: flour, ground ginger, baking soda, ground cinnamon, ground allspice, salt, ground clove, black pepper

1 1/3 cup + 2 1/2 tsp

molasses

3 tbsp

eggs

butter

6 tbsp

milk or water

1 - 2 tbsp

flour for dusting

2 - 3 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4, 5 & 6.

Cream butter, egg & sugar
Add the flour mix
Cool the dough
Roll the sough
Cut the dough
Make icing & decorate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chewy ginger cookies

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These chewy ginger cookies are soft & sweet inside and crunchy on the outside. The secret ingredient is candied ginger which brings a new depth of flavour to these classics. We bet you will love to enjoy them reading a book by the fireplace. Happy baking!

“Christmas will always be as long as we stand heart to heart and hand in hand.”

Tools

medium bowl
parchment paper
2 baking sheet
Spoon
small bowl
electric mixer
cooling rack
knife

Preparation

1

Cream butter,egg & sugar: In a medium bowl, add the room temperature unsalted butter (3/4 cup) and the sugar. Combine with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg (1) & the molasses to the butter mixture. Mix on medium-low speed with an electric mixer until combined, for 1 minutes.

2

Cut the candied ginger: Cut the candied ginger in small 1/4 cm pieces.

3

Add the flour mix & candied ginger: Gradually add the flour mix and candied ginger to the butter mixture with a mixer. Beat until combined.

4

Cool the dough: Wrap the dough in a sheet of plastic wrap to completely cover it. Cool the dough in the freezer for about 40 minutes or in the refrigerator for at least 2 hours.

Note: Cooling the dough will result in crinkled cookies.

5

Roll in turbinado sugar: Preheat oven to 375°F. Roll the dough into 1/2 to 1 tbsp balls, about 1-inch in diameter. Fill a small bowl with turbionado sugar, and roll each ball in the sugar until it is completely coated.

6

Roll the cookies: Place on cookie sheet at least 1 1/2 inch apart and bake for about 8 minutes, until the cookies begin to slightly crack on top. Let sit about 5 minutes and place on a cooling rack to cool completely.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 1 week.

Bon Appétit!

Ingredients

Included

24 cookies

flour mix: Flour, baking soda, ground cinnamon, ground clove, ground ginger, salt

2 cup + 1 tbsp

candied ginger

1/4 cup

molases

1/4 cup

sugar

1 cup

Turbinado sugar

1/4 cup

egg

room temperature unsalted butter

3/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 3, 4 & 5.

Cream butter, egg & sugar
Cut the ginger
Add flour mix & candied ginger
cool the dough
roll in turbinado sugar

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Fudge crinkle cookies

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Fudgy chocolate crinkle cookies have an irresistible brownie textured center, with a crunch of cookie on the outside! One of our favourite Christmas cookies right here! They are delicious enjoyed beside a fire with a glass of cold milk playing a game of Monopoly! Happy baking 🙂

“Frosty the snowman is a fairy tale they say. He was made of snow but the children know how he came to life one day“

Tools

medium bowl
2 baking sheet
Spoon
cooling rack
small bowl
plastic wrap
parchment paper
electric mixer
1 tbsp measuring spoon

Preparation

1

Mix the sugar, cacao, egg, oil & vanilla: In a bowl, add the sugar & cacao powder mix, vegetable oil (1/4 cup) and the vanilla with an electric mixer until combined. Add the eggs (2), one at a time until fully incorporated.

2

Add the Flour mix: Add the flour mix into the chocolate mixture. Combine just until a dough forms (do not over mix).

3

Cool the dough: Wrap dough in plastic wrap and cool the dough in the freeze for 1 hour or refrigerate at least 4 hours or overnight.

Note: Cooling the dough will result in crinkled cookies.

4

Roll in icing sugar: Preheat oven to 350 F. Place rack in the middle of the oven. Line 2 baking sheet with parchment paper.

Place the icing sugar in a small bowl.

Measure cookies with 1 tbsp measuring spoon. Place each dough ball in the icing sugar and roll to coat evenly. Place each cookie on the lined baking sheet.

5

Bake: Bake in preheated oven for 10 minutes. The cookies will come out soft from the oven but will harden up as they cool. Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.

Bon Appétit!

Ingredients

Included

20 cookies

Sugar & cocoa powder

1 1/2 cup

vanilla

1/2 tbs

Flour mix: flour, baking powder, salt

1 cup + 1 1/2 tsp

Icing sugar

1/3 cup

vegetable oil

1/4 cup

egg

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 6.

Mix the sugar, cacao, egg, oil & vanilla
Add the flour mix
Cool the dough
Roll in icing sugar
Bake

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

truffles

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Truffles are classic and decadent treats everyone loves. They are quite simple to make, and the process will be more fun if you have a friend to help you. Waiting for the cooling time to be over is the hardest thing in this recipe. Children love rolling these delicious chocolate wonders almost as much as eating them. They are amazing with a cup of hot chocolate or a glass of red wine.

It’s the most wonderful time of the year!

Tools

microwave safe medium bowl
rolling pin
Spoon
2 small bowls
medium bowl
1/2 tbsp spoon (preferable in metal to measure the truffle dough)

Preparation

1

Melt the chocolate: In a microwave safe medium bowl, add the sweetened condensed milk and the chocolate. Heat in the microwave in 30 second increments. Mix with a spoon in between each 30 seconds to not over heat the chocolate. Chocolate can easily burn in the microwave. Combine until smooth.

2

Add the vanilla: Add the vanilla to the melted chocolate. Refrigerate, covered, 2 hours or until firm enough to roll.

3

Crush the candy cane: Using a rolling pin, crush the candy cane in its wrapping. Remove the wrapping and place the candy cane crumbs in a bowl.

4

Roll the Truffles: Using 1/2 tbsp spoon or a metal spoon about that size, measure the cooled truffle dough. Roll each truffle and set aside in a clean bowl.

5

Coat the truffles: Place the cacao powder in a small bowl. Roll each truffle in either the candy cane crumbs or the cacao powder.

Bon Appétit!

Ingredients

Included

12 truffles

semi-sweet chocolate

1 1/2 cup

sweetened condensed milk

7 os (1/2 can)

vanilla

1/2 tsp

candy cane

cacao powder

1/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 2, 3, 4 & 5

Add the vanilla
Crush the candy cane
Roll the truffles
Coat the truffles

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Macaroons

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These macaroons are chewy and soft on the inside, crispy and golden on the outside, dipped in chocolate and topped with a glazed cherry. They are sure to make you smile. Children can easily whip up these macaroon and experience the joy of sharing their own creations with family and friends.

“Rudolph with your nose so bright won’t you guide my sleigh tonight”

Tools

Preparation

1

Add the coconut and condensed milk:Preheat oven to 325 F. Place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a medium bowl, add coconut mix, sweetened condensed milk and vanilla.

2

Combine: Combine the coconut mix, sweetened condensed milk and vanilla. Set aside.

3

Beat the egg white: In the bowl of an electric mixer, beat the egg white (1) until stiff peaks form. Use a large rubber spatula to fold the egg white into the coconut mixture.

Cut the glazed cherries in halves.

4

Form the macaroons and bake: Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Top each macaroon with a half glazed cherry. Bake for 23 to 25 minutes until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.

5

Melt chocolate: Add about 2 inch of water to a small pot and bring to a boil. Place a glass bowl that is slightly larger than the pot on the boiling water. Place the chocolate in the bowl and melt stirring constantly with a spoon to avoid burning the chocolate.

6

Dip the cookies in chocolate: Once the chocolate is melted, dip each macaroon in the chocolate. Place the macaroon on a cooling rack and let them cool until the chocolate is firm.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze in airtight containers up to 3 month.

Bon Appétit!

Ingredients

Included

21 macaroons

coconut mix

2 2/3 cups

condensed milk

2/3 cup

milk chocolate

1/2 cup

glazed cherries

egg white

1 large

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 6.

Add the coconut and condensed milk
combine
Form the macaroons & bake
Dip the cookies in chocolate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Biscotti

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Biscotti looks like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you’ve got all the skills you need to make delicious, gorgeous biscotti. This Christmas biscotti is mildly scented with wild orange, lemon, anise, white chocolate and almonds. It is perfect to make your house smell like Christmas. They are delicious enjoyed while snuggling under a warm blanket with a hot cup of coffee or hot chocolate and a Christmas movie. Happy baking 🙂

Recipe Update This recipe can make 24 medium or 36 small cookies

It’s the little memories that will last a lifetime

Tools

electric mixer
medium bowl
baking sheet
Spoon
serrated knife
Double boiler
cooling rack

Preparation

1

Cream butter,egg & sugar:Preheat oven to 325 F. Place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a bowl, add the sugar mix, egg(1) and the butter (1/4 cup) with an electric mixer. Mix until combined – about 1 minute.

2

Add the flour mix: Add the flour mix and beat together with a large spoon.

3

First Bake: Divide the dough into two balls. On the lined baking sheet, shape the dough into 2 rows of 2 1/2 inch by 14 inch.

Bake at 325 F for about 20 minutes or until golden and firm to touch. Remove from the oven and cool until warm. Using a serrated knife, cut each loaves crosswise into 18 slices of 3/4 inch thick.

Note: If you prefer larger cookies, cut each loaf in 12 slices.
Note: A tip to ensure all cookies are the same size cut each loaves in half. Cut each half in 3 and each third in 3. This will give you 18 even slices.

4

Second Bake: Reduce the oven to 300 F. Arrange the slices, cut side down, on baking sheet. Bake for 10 minutes or until the biscotti golden. Transfer to a cooling rack and cool completely.

5

Melt white chocolate: Add about 2 inch of water to a small pot and bring to a boil. Place a glass bowl that is slightly larger than the pot on the boiling water. Place the white chocolate in the bowl and melt stirring constantly with a spoon to avoid burning the chocolate.

Note: You can also melt the white chocolate in the microwave. Heat it for 30 seconds. then in 10 second addition, mix with a spoon between each additional 10 seconds. This will ensure the chocolate does not burn.

6

Dip the cookies in chocolate: Once the white chocolate is melted, use a spoon to cover to top of 1/3 of each biscotti with white chocolate. Place the biscotti on a cooling rack and let them cool until the chocolate is firm.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze in airtight containers up to 1 month.

Bon Appétit!

Ingredients

Included

24 cookies

Sugar mix: sugar, lemon & wild orange oil

3/4 cup

flour mix: Flour, slivered almonds, baking soda, ground anise, salt

2 1/4 cup

White chocolate

4 oz

egg

butter

1/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 6.

Cream butter, egg & sugar
Add the flour mix
Dip the cookies in chocolate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Greek bowl

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We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, cucumber, tomatoes, black olives, fetta, spinach and Greek dressing.

Featured Saskatchewan Products

You Will Need

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Preheat the oven to 450F.

Cut the potatoes in small dices (1 1/2cm).

2

Bake the potatoes & roast the chickpeas: Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 25 minutes.

Add the Greek chickpeas to the baking sheet. Drizzle with oil. Season with salt. Cook an additional 10 minutes.

3

Prepare the vegetables & olives: Cut the tomatoes in medium dices. Cut the cucumber in thin slices.

Remove the pits from the Kalamata olives and roughly chop them.

4

Garnish & serve: In individual plates, place spinach, roasted potatoes, tomatoes, chickpeas, cucumber and Kalamata olives, feta. Drizzle with Greek dressings. Serve.

Bon Appétit!

What's in my kit

Included

2 Portions

4 Portions

6 portions

Potato

500 gr

1000 gr

1500 gr

greek spice

1 tsp

2 tsp

3 tsp

greek chickpeas

220 gr

440 gr

660 gr

cucumber

2 small

4 small

6 small

tomato

80 gr

160 gr

240 gr

kalamata olives

40 gr

80 gr

120 gr

fetta

Plant based

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 4 & 6:

Prepare the olives, cucumber & tomatoes
Garnish & serve

Recommended wine pairing

Homestead Bar À Vin

Josh McLean, Owner

Order wine here

Bret Brothers, Mâcon 2016

Region:Mâcon, France
Colour: White
Alcohol: 12.5%
Price: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Saskatchewan made wine recommendation

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Ingredients

potatoes
feta: pasteurized goat’s milk, calcium chloride, microbial enzyme, bacterial culture, packaged in brine (water, salt, calcium chloride, lactic acid, natamycin)
kalamata olives
tomato
cucumber
Greek chickpeas: Chickpeas, dill, oregano, lemon zest, mint, garlic granule, black pepper.
Greek spice: dill, oregano, lemon zest, mint, garlic granule, black pepper.
Greek dressing: grapeseed oil, lemon juice, apple cider and/or red wine vinegar, dijon mustard, brown sugar, dill, oregano, lemon zest, mint, garlic granule, salt, black pepper.

Vegan adaptation:

Vegan feta: coconut milk, cashews, nutritional yeast, maple syrup, garlic granule, salt, pepper.

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.