Uncategorized Archives - Page 28 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

French lentil & Orange

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This delicious dish is filled with Saskatchewan flavour. The dish is dressed with Saskatoon berries and cherry balsamic sauce. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets. Pour yourself a glass of wine and enjoy this delicious evening.

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, bay leaf, water depending on the size of your pot (3 cups, 6 cups, 9 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 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 and set aside.

No lentil modification – Cook the rice blend: Add the rice blend, water (1 3/4 cup, 3 1/2 cups, 5 1/4 cups) and salt (1/4 tsp, 1/2 tsp, 1 1/2 tsp) in a medium pot. Bring to a boil over medium-high heat. Cover and simmer for 30-40 minutes then fluff with a fork.

2

Prepare the vegetables: While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices.

3

Cook the vegetables: Place the beets and eggplant 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, 3/4 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

4

Prepare the orange: Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

5

Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. In individual bowls, place kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds and orange slices. Serve.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

French lentils & bay leaf

3/4 cup

1 1/2 cup

2 1/4 cup

Orange

Beet

200 gr

400 gr

600 gr

Kale & spinach

40 gr

80 gr

120 gr

Saskatoon berry & cherry dressing

1/4 cup

1/2 cup

3/4 cup

Pumpkin seeds

1/4 cup

1/2 cup

3/4 cup

Eggplant

100 gr

200 gr

300 gr

water*

3 cups

6 cups

9 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

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

Cook the lentils
Dress the lentils, plate, garnish & serve

Recommended Wine Pairing

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

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

Beef sirloin orange & french lentils

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This delicious beef sirloin, orange and lentils dish is not only a nutritional power house but are also filled with iconic Saskatchewan flavours. This dish is topped with a Saskatoon berries and cherry balsamic. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets as well as perfectly grilled mustard maple beef ribeye. Pour yourself a glass of wine and enjoy this delicious evening.

Featured Saskatchewan Products

You Will Need

knife
parchment paper or non-stick sheet
baking sheet
medium pot
cutting board
colander / strainer
BBQ

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, bay leaf, 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, 1 1/2 tsp), and simmer 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 and set aside.

2

Prepare the vegetables: While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices.

3

Cook the vegetables: Heat up the bbq to 400F* for the steak. Place the beets and eggplant 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 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden. *Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

4

Cook the beef ribeye: When the bbq is hot, cook the mustard maple beef sirloin until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F

Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

5

6

Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. Cut the mustard maple beef ribeye in 1 cm slices. In individual bowls, place kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds, mustard maple beef ribeye and orange slices. Serve.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

French lentils & bay leaf

1/2 cup

1 cup

1 1/2 cup

Beet

150 gr

300 gr

450 gr

Eggplant

150 gr

300 gr

450 gr

Mustard maple beef

200 gr

400 gr

600 gr

Saskatoon berry & cherry dressing

1/4 cup

1/2 cup

3/4 cup

Kale & Spinach

40 gr

80 gr

120 gr

Orange

Pumpkin seeds

2 tbsp

1/4 cup

1/3 cup

water

2 cups

4 cups

6 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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

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

Cook the lentils
Dressing the lentils , plate, garnish & 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

stuffed bell pepper

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You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, gravelbourg mustard to add depth of flavours and Italian spices. The quinoa, Zesty signature tomato sauce, pesto, mushroom, onion, spinach and panko crust is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

Recommended Wine Pairing

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

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

Featured Saskatchewan Products

Tags

Note: We cannot guarantee any dish is allergen free.

Dr. Herrington's Health Fact

Regina Naturopathic

QUNOA
Quinoa (pronounced keen-wah) is actually a seed related to beets and spinach. It has all nine essential amino acids and is therefore a complete protein. Quinoa is high in protein, fibre, potassium, magnesium, and betaine.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children. It may be difficult for children to cut the stuffed bell pepper. It is recommended to cut the stuffed peppers in small bites for children.

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

Finish the quinoa

Tools

Ingredients

Included

2 portions

4 portions

bell peppers

Quinoa

1 cup

2 cup

mushrooms

75 gr

150 gr

onion

75 gr

150 gr

Zesty signature tomato sauce

1/3 cup

2/3 cup

spinach

20 gr

40 gr

pesto

1 tbsp

2 tbsp

panko

2 tbsp

1/4 cup

water*

1 2/3 cup

3 1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Preparation

1

Prepare and cook the bell peppers: Turn on the oven to 375F. Cut the bell peppers in half and remove the seeds. Lightly coat each half bell pepper with oil and place on a lined baking sheet. Cook in the oven for 20-25 minutes or until the peppers are fork tender.

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions, add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water (1 2/3 cups, 3 1/3 cups). 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.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.

6

Finish the stuffed peppers: Once the bell peppers is cooked, remove from the oven. Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

stuffed bell pepper

Posted on by

You could make this recipe without stuffing the bell peppers and it would still be delicious. This dish is extra flavorful thanks to the Zesty signature tomato sauce which features smoke balsamic vinegar, honey to add sweetness, Gravelbourg mustard to add depth of flavours and Italian spices. The chicken, Zesty signature tomato sauce, quinoa, pesto, mushroom, onion, spinach and panko curst is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like even more comforting. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

Recommended Wine Pairing

Featured Saskatchewan Products

1

Place the Italian spice chicken breast on a non stick lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the chicken for 15-20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. If the chicken breast is small if may be cooked in 15 minutes.

2

Prepare the mushrooms and onions : Wash and rinse all produce. While the bell peppers are cooking, dice the onion and the mushrooms in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onion and mushrooms: In a pot, add oil (1/2 tsp, 1 tsp) and onion and mushrooms. Cook on medium heat until the onion is tender, about 5 minutes.

4

Cook the quinoa: In a strainer, rinse the quinoa. To the mushroom and onions, add the tomato sauce, rinsed quinoa, salt (¼ tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp) and water (1 cups, 2 cups). 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.

5

Finish the quinoa: Add the spinach and pesto to the quinoa. Combine until the spinach wilts from the heat of the quinoa, about 1 minute.

6

Finish the stuffed peppers: Once the bell peppers and chicken is cooked, remove from the oven. Thinly slice the chicken breast (see step 1). Leave the oven on to toast the panko crust on the peppers.

Stuff each bell pepper half with tomato quinoa and chicken slices. Top with panko and toast in the oven for 5 minutes. Serve.

Bon Appétit!

Nutritional Information

Bean chili

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Food is traditionally the way to someone’s heart. You won’t believe how easily this chili comes together and how much flavour it packs! The chili is simmered with tomatoes, six bean medley, mushrooms, carrots, celery and our signature smoked chili spice blend. We’ve finished it with green onion slices. Serve it with a warm ciabatta bun for the perfect comfort dish.

Featured Saskatchewan Products

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET THE KIDS IN TH KITCHEN
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
RECIPE TIP
Feel free to omit or reduce the smoked chili spice blend as it is spicy.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 5 & 6.
– Step 5: Add the beans and tomatoes
– Step 6: Warm the ciabattas, garnish and serve

Tools

Preparation

1

Prepare the vegetables: Wash and clean all produce. Peel the carrots. Slice the mushroom and celery in slices of about ½ cm. Dice the onion and the carrots in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

2

Cook the onions: In a pot, add oil (1/2 tsp, 1 tsp) and onion. Cook on medium heat until the onion is tender, about 5 minutes. Add the smoke chili spice blend*, salt (¼ tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp) and cook for 30 seconds.

*Note: If you don’t like spicy dished reduce or omit the smoke chili spice blend.

3

Cook the vegetables: Add the carrots, mushrooms, celery, water (2/3 cup, 1 1/3 cup)*. Cook about 5 minutes.

*Note: You can adjust the amount of water based on the desired thickness. For a thicker chili, use about (1/2 cup, 1 cup) water. For a thinner chili, use (1 cup, 2 cup) water.

4

Add the beans and tomatoes:Rinse the six bean medley. Add the tomato sauce & diced tomatoes and six bean medley to the pot. Bring to a boil and let simmer on medium heat about 20 minutes, until the carrots are cooked. For a thinner chili, let simmer with the lid on.For a thicker chili, let simmer longer.

When the chili has about 10 minutes left to simmer, preheat the oven to 350 °F to heat the ciabattas.

5

Warm the ciabattas, garnish and serve: Place the ciabattas on a baking sheet and heat them in In a warm oven at 350 °F for 3-5 minutes. Cut the green onion in thin slices.

Serve the chili in individual bowls, garnish with green onion slices. Serve the chili with the warm ciabattas.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1 1/2 cup

3 cup

green onion

ciabatta bun

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 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 crispness. A lingering finish tastes of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

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

beef chili

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Food is traditionally the way to someone’s heart. You won’t believe how easily this chili comes together and how much flavour it packs! The chili is simmered with ground beef, tomatoes, six bean medley, mushrooms, carrots, celery and our signature smoked chili spice blend. We’ve finished it with green onion slices. Serve it with a warm ciabatta bun for the perfect comfort dish.

Featured Saskatchewan Products

Tools

knife
vegetable peeler
cutting board
pot
medium bowl
baking sheet

Preparation

1

Cook the beef: In a pot, add the oil (1/2 tbsp, 1 tbsp), heat on medium/high heat. Add the ground beef & salt (1/4 tsp, 1/2 tsp) cook about 8 minutes, stirring regularly, until the ground beef is cooked.

Note: Ensure the ground beef is cooked to a minimal internal temperature of 160F.

2

Prepare the vegetables: While the ground beef is cooking, wash and clean all produce. Peel the carrots. Slice the mushroom and celery in slices of about ½ cm. Dice the onion and the carrots in dice of about ½ cm*.

*Note: Cutting the vegetable in small pieces reduces cooking time.

3

Cook the onions: Place the cooked ground beef aside in a bowl. In the same pot you used to cook the ground beef, add oil (1/2 tsp, 1 tsp) and onion. Cook on medium heat until the onion is tender, about 5 minutes. Add the smoke chili spice blend*, salt (¼ tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp) and cook for 30 seconds.

*Note: If you don’t like spicy dished reduce or omit the smoke chili spice blend.

4

Cook the vegetables: Add the carrots, mushrooms, celery, water (2/3 cup, 1 1/3 cup)*. Cook about 5 minutes.

*Note: You can adjust the amount of water based on the desired thickness. For a thicker chili, use about (1/2 cup, 1 cup) water. For a thinner chili, use (1 cup, 2 cup) water.

5

When the chili has about 10 minutes left to simmer, preheat the oven to 350 °F to heat the ciabattas.

6

Warm the ciabattas, garnish and serve: Place the ciabattas on a baking sheet and heat them in In a warm oven at 350 °F for 3-5 minutes. Cut the green onion in thin slices.

Serve the chili in individual bowls, garnish with green onion slices. Serve the chili with the warm ciabattas.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

carrot

75 gr

150 gr

mushroom

75 gr

150 gr

celery stalks

100 gr

200 gr

ground beef

150 gr

300 gr

smoked chili spice blend

2 tsp

4 tsp

tomato sauce & diced tomatoes

1 1/4 cup

2 1/2 cup

six bean medley

1/2 cup

1 cup

green onion

ciabatta bun

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

water*

2/3 cup

1 1/3 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

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

Barley beet bowl

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Who’s ready for a simple, delicious meal?! This 40-minute Barley beet bowl is calling your name. This dish marries beautifully the deep savoury flavours of barley, beets and Parmesan with the sweetness of dried cranberries and black garlic caramel balsamic dressing. The bowl is topped with toasted hazelnuts and fresh pea shoots from Acre 10 gourmet greens.

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted.

Featured Saskatchewan Products

Tools

knife
vegetable peeler
pot
cutting board
medium pan
baking sheet
non-stick liner or parchment paper

Preparation

1

Cook the barley: Heat the oven to 400F. In a medium pot, add the barley, water.(1 1/2 cup, 3 cups) and salt (1/4 tsp, 1/2 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.

Gluten Friendly & vegan
Cook the lentils & 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.

In the sink, place the lentils in a strainer and rinse it well. In a separate pot, add the lentils and water depending on the size of your pot (1 cup, 2 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), and simmer 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 and set aside.

2

Prepare & cook the vegetables: Rinse and dry all produces. Peel the beets. Cut the onion and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp). Cook for about 20 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.

3

Cook the tofurkey: In a pan, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the tofurkey & cook about 8 minutes, stirring regularly, until the tofurky is a bit crispy. Note the tofurkey is fully cooked. Roasting it in the pan gives it more texture.

Gluten Friendly
Cook the sausage: Place the Italian sausages on a baking sheet lined with parchment paper or non-stick liner. Drizzle oil (1/2 tsp, 1 tsp) on the sausages. Bake in the oven until the sausages are fully cooked, about 15 minutes. When the sausages are cooked, cut in 1/2 to 1 cm thick slices. Keep the oven on to heat up the pizzas.

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

Gluten Friendly & vegan
the lentils cooked on step 1 replace the tofurky.

4

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

5

Garnish and serve: Place the barley* on individual plates. Top with roasted onion, beets, tofurkey*, cranberry, hazelnuts, sunflower sprouts and garnish with black garlic caramel dressing. Serve.

*Gluten friendly: the barley is replaced by brown rice

** Gluten friendly: the tofuky is replaced by Italian sausage
Gluten friendly & vegan: the tofurky is replaced by lentils

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

tofurky

100 gr

200 gr

onion

1 small

1 medium

beets

150 gr

300 gr

black garlic caramel balsamic dressing

3 tbsp

1/3 cup

sunflower sprout

4 gr

8 gr

hazelnuts

3 tbsp

1/3 cup

parmesan

2 tbsp

1/4 cup

dried cranberry

3 tbsp

1/3 cup

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 + 1/2 tsp

1 + 1 tsp

water

1 1/2 cup

3 cup

Rice-GF only

2/3 cup

1 1/3 cup

italian sausage-GF only

lentils-GF vegan only

1/4 cup

1/2 cup

Recommended Wine Pairing

LIVING SKY WINERY CURRANT
A dry, red-style wine with good acidity and a distinct currant flavour.
Region: Saskatchewan
Alcohol: 13.1%
Price (SLGA): $23.30

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Saskatchewan
Alcohol: 12.1%
Price (SLGA): $23.30

Dr. Herrington's Health Fact

Regina Naturopathic

BEETS
Beets are high in a compound called nitrates. When we consume nitrates, bacteria in our saliva converts this to nitrites which increases the bioavailability of nitric oxide. This increase in nitric oxide from consuming beets, or beetroot juice, has been shown to lower blood pressure, improve exercise performance, and support health lung function

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce Parmesan and beets to children.

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

Garnish and serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Za’atar bowl

Posted on by

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 chickpea, 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

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 chickpea: 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 chickpea on the baking sheet. Cook for an additional 10 minutes until the vegetables are fully cooked.

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 chickpea, 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.

*Gluten friendy: barley is replaced by brown rice

Bon Appétit!

Ingredients

Included

2 portions

4 portions

barley

1/2 cup

1 cup

Za'atar chickpea

1 cup

2 cups

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

mixed greens

50 gr

100 gr

pea sprouts

3 gr

6 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

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Za’atar Trout

Posted on by

Fill your home with the luxurious smells of the middle east with this Za’atar Trout 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!

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

Featured Saskatchewan Products

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.

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 trout: 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 trout 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 trout, and if it flakes easily and is opaque it’s ready. Make sure to not overcook.

Note: Ensure the trout 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 trout, baked vegetables, raw green beans, black olives, toasted almonds, arugula, sunflower sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

Bon Appétit!

Nutritional Information

Italian sausage & pesto pizza

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It’s pizza night! This Italian sausage and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with Italian sausage, pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Rinse and dry all produces. Dice the onion. Slice the bell pepper and the mushroom.

2

Cook the vegetables: Place the onion, bell peppers and mushrooms on a lined baking sheet. Drizzle the vegetables with oil, season with salt & pepper and the Italian Spice blend. Combine to evenly coat the vegetables. Cook for 15 minutes. Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.

3

Cook the sausages: In an oiled pan on medium heat, add the Italian sausages. Crumble the meat and cook for 10 minutes.

Note: Ensure the sausage is cooked to a minimum of 165F.

4

Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Skip this step. The dough is ready for toppings.

5

Assemble, bake & serve: Transfer the pizza dough to the baking sheet. Use your hands to pull the dough and shape it as desired. Place the pesto evenly across the pizza. Garnish with the Italian sausage, the mushrooms, onion, bell peppers and mozzarella. Bake in a 450F oven for 15 minutes. Cut and serve. Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden. *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.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

onion

Italian sausage meat

100 gr

200 gr

300 gr

mushrooms

50 gr

100 gr

150 gr

bell pepper

Italian spice blend

1/2 tsp

1 tsp

1 1/2 tsp

pizza dough

250 gr

500 gr

750 gr

pesto

2 1/2 tbsp

5 tbsp

7 1/2 tbsp

mozzarella

110 gr

220 gr

330 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children as they may not like it’s flavour right away. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce for a flavour kids are more used to.

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

Top the pizza with garnishes

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.