Uncategorized Archives - Page 30 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Mexi burger

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Mexi burgers are a delicious and easy meal that the whole family will love! Did you ever hear of black bean and beet patties? They have the perfect balance of crispiness and juiciness. These mexi burgers are topped with guacamole crema, tomato slices, cilantro and crispy jalapenos. The burgers are served on ciabatta buns with a side of oven fries.

Featured Saskatchewan producers

You will need

knife
pan
cutting board
non-stick sheet or parchment paper
2 baking sheet
vegetable shredder
strainer or colander
fork or potatoe masher

Preparation

1

Prepare & bake the fries: Wash and rinse all produce. Preheat the oven to 430F. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake about 20 minutes.

2

Prepare & cook the vegetables: Peel and shred the beets, finely cut the onion. Using a strainer, rinse the black beans.

In an oiled pan, cook the onion and the beets on medium heat for 5 minutes, or until the onion is tender.

Remove the pan from the heat and let the vegetables cool.

3

Make the patty mixture: In a medium bowl, add the black beans. Mash them with a fork. Add the cooked vegetables, and chickpea flour mix. Season with salt & pepper. Combine.

4

Form & cook the patties: Using the mixture, form 1 patty per portion. Rinse and dry the pan. Oil the pan and cook the patties on medium heat 6-7 minutes per side.

5

Prepare the toppings & warm up the buns: Slice the tomato. Separate the cilantro leaves.

Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for 1-2 minutes or until toasted.

6

Assemble and serve: Place a patty on each ciabatta bun. Garnish with the guacamole crema, tomato slices, cilantro, and fried jalapeno. Top each burger with the top bun. Serve with a side of baked fries.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beet

75 gr

150 gr

225 gr

onion

1 small

1 medium

1 large

black beans

150 gr

300 gr

450 gr

chickpea flour and Mexican spice blend

3 tbsp

1/3 cup

9 tbsp

ciabatta bun

cilantro

3 gr

6 gr

9 gr

tomato

guacamole crema

1/3 cup

2/3 cup

1 cup

fried jalapeno

1 tbsp

2 tbsp

3 tbsp

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

BLACK BEAN
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Cooking for kids?
Go easy on the cilantro and fried jalapenos for kids as they may not like heir flavour.

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

Make the patties
Assemble & Serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol: 11%
Price (SLGA): $17.75

Ingredients

potatoes
beet
black beans
chickpea flour and Mexican spice blend (cilantro, cumin, paprika, lemon zest, onion powder, garlic powder, thyme, rosemary, red pepper flakes)
onion
ciabatta bun (Water, Brown Rice Flour, Tapioca Starch, Whole Grain Sorghum Flour, Tapioca Syrup, Xanthan Gum, Millet Seeds, Contains 2% or Less of Each of the Following: Dried Whole Eggs, Millet Flour, Amaranth Seeds, Teff Seeds, Red Quinoa Seeds, High Oleic Safflower Oil, Molasses, Salt, Vinegar, Yeast, Enzymes)
guacamole crema: guacamole (hass avocados, tomatoes, red onions, onions, cilantro, lime juice, jalapenos, sea salt, garlic), sour cream, greek yogurt
cilantro
tomato
fried jalapeno: jalapeno peppers, enriched wheat flour, sunflower and/or safflower and/or canola oil, sea salt.
love

Gluten friendly adaptation

crunchy peas to replace the fried jalapeno: organic green peas, mango habanero seasoning (orgnaic cane sugar, sea salt, organic mango powder, organic habanero, natural mango flavour, orgnic cayenne pepper, citric acid), organic topioca starch, organic pea starrch, water, organic cane sugar, organic sunflower oil
ciabatta bun: Water, corn starch, liquid egg-white, tapioca starch, brownrice flour, soybean and/or canola oil, sugar, yeast, chicory rootinulin, psyllium husk, xanthangum, modified cellulose, cultured corn syrup solids, powdered cellulose,salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.may contain other soy.

Vegan adaptation

guacamole crema: guacamole (hass avocados, tomatoes, red onions, onions, cilantro, lime juice, jalapenos, sea salt, garlic), coconut milk

Note: We cannot guarantee any dish is allergen free.

Raspberry pork summer bowl

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This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with crispy pan fried pork tenderloin, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!

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

Featured Saskatchewan Products

Regina Naturopathic

CARROT
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away.

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

Garnish & serve

Tools

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

pork tenderloin

200 gr

400 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp + 1 tsp

1/4 tsp + 2 tsp

peppe*

1 pinch

1/8 tsp

water

2 litre

4 litre

Preparation

1

Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles. Add the salt (1 tsp, 2 tsp) to the water. When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

2

Slice the pork: Cut the pork tenderloin in thin ½ to 1 cm slices.

3

Cook the pork: Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the pork tenderloin slices in the hot pan. Sprinkle the pork tenderloin with salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs). Cook the pork tenderloin slices about 3 minutes per side, until caramelized and slightly crispy on each side.

Note: ensure the pork is cooked to a minimum temperature of 145°F

4

Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.

5

Finish the noodles: Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle. Drain and set aside. The noodles will be room temperature when served.

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, the carrots, radishes, red cabbage and top with the pork, drizzle with Raspberry ginger sauce.

Bon Appétit!

Nutritional Information

BBQ jackfruit tacos

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Say hello to Jackfruit! This amazing ingredient can look and tastes exactly like pulled pork. Jackfruit became a go-to in the plant-based lifestyle a few years ago and is now loved by carnivores as well as vegetarian. You can even find delicious Jackfruit tacos at la Bodega Tapas in Regina! We can’t wait for you to try this recipe and discover this secret ingredient. The BBQ jackfruit is cooked in adobo spice and coated with a delicious home made maple BBQ sauce. The tacos are topped with red cabbage, cilantro, radishes and fresh lime.

You will need:

Preparation

1

Prepare the jackfruit and onion: Separate the “meat” of the jackfruit from the seeds and core. The core is more dense and white than the “meat”. Cut the core and, with your fingers, remove the seeds of the jackfruit.

Cut the onion in small dices.

2

Cook the jackfruit: Lightly oil a pan on medium-high heat. Cook the onion 5 minutes.

Add the adobo spice, the jackfruit “meat” and (1/2 cup(2p), 1 cup(4p), 1 1/2 cup(6p) of water.

Cover. Reduce the heat to medium-low and cook for 20 minutes. If needed, add water to ensure the pan is never dry.

3

Prepare the toppings: Wash and rinse all produce. Cut the radishes in thin slices. Cut the lime in wedges and roughly chop the cilantro. Thinly slice the red cabbage.

4

Heat the taco shells:Place a taco shells on a plate and cover it with a damp paper towel. Alternate taco shells with paper towels.

Microwave on high for 30 seconds to 1 minute, depending on the quantity.

5

Finish the filling: Use a fork and press on each piece of jackfruit. The fruit will separate in many small segment that look like pulled pork*. Add the maple BBQ sauce to the jackfruit and combine.

*If the filling in too liquid, increase the heat to high and stirn continuasly until desired texture.

6

Assemble:Fill each taco shells with the BBQ pulled jackfruit, radish, and red cabbage. Garnish with cilantro. Serve with lime wedges.

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

jackfruit

1 can

2 cans

3 cans

onion

1 small

1 medium

1 large

adobo spice blend

1/2 tsp

1 tsp

1 1/2 tsp

red cabbage

50 gr

100 gr

150 gr

radish

50 gr

100 gr

150 gr

cilantro

3 gr

6 gr

9 gr

lime

taco shell

maple bbq sauce

1/3 cup

2/3 cup

1 cup

water

1/2 cup

1 cup

1 1/2 cup

oil*

1/4 tsp

1/2 tsp

3/4 tsp

salt*

1/4 tsp

1/2 tsp

3/4 tsp

pepper*

1/8 tsp

1/4 tsp

1/2 tsp

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
Get those kids in the kitchen! Little ones as yound as two years old can help with meal prep. When kids help prepare food they may be more likely to try the same food at the table.

Cooking for kids?
Go easy on the fresh cilantro as kids may not like it’s flavour.

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

Assemble & Serve

Recommended Wine Pairing

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Grandma’s chocolate chip cookies

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What’s more comforting and creates more memories than baking chocolate chip cookies? These delicious chocolate chip cookies are a classic recipe tested since generations. We put it to the trial and tested it against 7 chocolate chip recipes that claim to make the best cookies.This recipe came up on top every time! This recipe is easy for kids to make and will bring back memories of cooking with your mom and grandma! We are absolutely in love with this recipe and we know your family will be too. Happy baking 🙂

1

Cream margarine, vanilla & sugar: Preheat the oven to 350F. Line baking sheets with parchment paper. In a large bowl add the margarine (1/2 cup), vanilla and brown sugar. Cream together until the batter is uniform.

2

Add the egg: Add the egg (1) and cream together for about 1 minute until combined.

3

Add the dry ingredients: Add the dry ingredient* to the margarine mixture; mix in together just until the batter is combine. Make sure to not over mix. Drop 1 tbsp size balls of dough about 2 inches apart onto prepared baking sheet.

*note some version of the cookie kits have the chocolate chips in a separate bag. Add the chocolate chips to the batter with the dry ingredients.

4

Bake & enjoy: Bake in preheated oven for 8-10 minutes, than transfer to racks and cool completely.

Bon Appétit!

Nutritional Information

Adobo beef sirloin roasted bell pepper quesadilla

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Kick off your shoes from a long day, set the table on the deck, get a pitcher of ice cold lemonade and get ready to enjoy a supper outside. These adobo beef sirloin, adobo grilled pepper, mushroom and onion quesadilla are perfect to eat on the deck! This dish is super quick to prepare and we know you and your family will love it! These quesadillas come with a side of avocado crema, salsa and sour cream. Enjoy the sunny days 🙂

Recommended Wine Pairing

BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

BANROCK STATION UNWOODED CHARDONNAY
Brilliant medium straw colour, fresh, clean, fruit-driven style with aromatic tropical fruit and fresh citrus fruit characters. The soft and subtle palate is full-flavoured with a burst of lifted peach, pineapple and citrus fruit.
Region: Australia
Colour: White
Alcohol: 13%
Price (SLGA): $13.03

Featured Saskatchewan Produts

Regina Naturopathic

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

Cooking with Kids

Cooking for kids?
Go easy on the adobo seasoning as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

Prepare the quesabilla
Garnish & Serve

Tools

knife
cutting board
non-stick sheet or parchment paper
baking sheet
medium bowl
BBQ

Ingredients

Included

2 portions

4 portions

adobo rubbed beef sirloin

200 gr

400 gr

mushroom

150 gr

300 gr

onion

1 small

1 medium

bell pepper

1 small

1 medium

adobo spice blend

3/4 tsp

1 1/2 tsp

tortilla

lime

avocado crema

3 tbsp

1/3 tbsp

salsa

1/3 cup

2/3 cup

sour cream

3 tbsp

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

Preparation: Turn on the oven to 400F. Heat up the bbq to 400F* Wash and rinse all produce. Cut the onion, mushrooms and bell peppers in ½ cm slices.

*Note: If you don’t have a BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

2

Place the vegetables on a baking sheet & cook the steak: Place the onion, mushrooms, and bell pepper on a baking sheet lined with parchment paper or a non-stick sheet. Drizzle with oil (1/2 tsp, 1 tsp), adobo spice blend, salt (1/4 tsp, 1/2 tsp), and pepper (1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the vegetables cook evenly.

When the bbq is hot, cook the adobo spiced 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. Slice the adobo beef sirloin in 1 cm slices.

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

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

3

Bake the vegetables: Place the baking sheet in the oven and bake the vegetables 15-20 minutes until they are fully cooked and start to become golden.

4

Prepare the quesadilla: Keep to oven at 400F. Remove the baked vegetables from the baking sheet and place them in a medium bowl. Place half (2, 4 ) the tortilla on the baking sheet to assemble the quesadilla*. Divide the vegetables evenly between each quesadilla. Divide the adobo spiced beef sirloin evenly between each quesadilla. Place a third of the sour cream and salsa on the quesadilla to “glue” the 2 tortilla together. Top each quesadilla with another tortilla, press the top tortilla down a bit to ensure both halves of the quesadilla are well “glued” together.

*Note: that you may need to use 2 baking sheets.

5

Bake the quesadilla: Bake the quesadillas at 400F for about 10 minutes. Keep an eye on them to ensure they do not burn. Remove the quesadillas from the oven when they start to become golden on the bottom. Slice the quesadillas in 6 wedges.

6

Garnish & Serve: On individual plates, place a quesadilla, garnish with sour cream, salsa, and avocado crema.

Nutritional Information

Sweet potato, chickpea & corn taco

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It’s taco time! Try these delicious and discovery tacos filled with roasted chickpeas, sweet potato, sweet corn, fresh tomatoes topped with lime, cilantro and guacamole crema. These tacos are light, fresh and Zesty! The perfect combination to add a touch a sunshine in your day.

You will need

Preparation

1

Cut & cook the sweet potatoes: Preheat the oven to 400F. Peel and dice the sweet potatoes in 1 cm dices.

Place the sweet potatoes on a lined baking sheet. Drizzle with oil. Season with adobo spice and salt & pepper. Combine. Cook 20 minutes.

2

Roast the corn & chickpeas: Add the corn & chickpeas to the sweet potatoes. Drizzle with oil. Season with salt & pepper. Combine. Cook for an additional 10 to 15 minutes.

3

Prepare the toppings: Wash and rinse all produce. Cut the tomato in small dices. Cut the lime in wedges and roughly cut the cilantro.

4

Heat the corn tortillas: Heat a pan on medium high. Keep the pan dry – do not add oil – place 1 or 2 corn tortilla in the pan for 15 to 30 seconds on each side. Use tongues to flip them.

Place the warm corn tortilla in a clean towel and wrap them so they stay warm.

Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste great.

5

Assemble & serve: In each corn tortilla, place the roasted sweet potatoes, chickpeas and corn. Top with tomatoes, cilantro, and guacamole crema. Serve with lime wedges.

Ingredients

2 portions

4 portions

6 portions

adobo spice blend

1/2 tsp

1 tsp

1 1/2 tsp

sweet potato

300 gr

600 gr

900 gr

corn & chickpeas

220 gr

440 gr

660 gr

cilantro

3 gr

6 gr

9 gr

lime

tomato

corn taco shell

guacamole crema

60 ml

120 ml

180 ml

Recommended Wine Pairing

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol: 13.5%
Price (SLGA): $15.69

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

AVOCADO
One half of an avocado contains nearly 500mg of potassium. More than a medium size banana!

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

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

Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Health Fact

Nutritional Information

Roasted chicken & corn taco

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Let’s celebrate the sun with tacos! Try these delicious and discovery tacos filled with adobo roasted Saskatchewan raised chicken, sweet potatoes, sweet corn, fresh tomatoes topped with lime, cilantro and guacamole crema. These tacos are light, fresh and Zesty! The perfect combination for hot sunny day.

You will need

Preparation

1

Cut & cook the sweet potatoes: Preheat the oven to 400F. Peel and dice the sweet potatoes in 1 cm dices.

Place the sweet potatoes on a lined baking sheet. Drizzle with oil. Season with adobo spice and salt & pepper. Combine.

Cook for 15 – 20 minutes or until the potatoes start to become golden.

2

Cut & cook the chicken: Meanwhile, cut the adobo chicken in 1 cm thick slices.

In an oiled skillet on medium heat, add the adobo chicken and cook 8 minutes, or until fully cooked.

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F.

3

Cook the corn: Add the corn to the sweet potatoes, combine and cook for an additional 10 minutes.

4

Prepare the toppings: Wash and rinse all produce. Cut the tomato(es) in small dices. Cut the lime in wedges and roughly cut the cilantro.

5

6

Assemble and Serve: In each corn tortilla, place the adobo chicken slices, roasted sweet potatoes and corn. Top with tomatoes, cilantro, and guacamole crema. Serve with lime wedges.

Ingredients

Included

2 portions

4 portions

6 portions

Adobo Chicken

200 gr

400 gr

600 gr

Adobo spice

1/2 tsp

1 tsp

1 1/2 tsp

Sweet potato

corn

80 gr

160 gr

240 gr

cilantro

3 gr

6 gr

9 gr

lime

tomato

100 gr

200 gr

300 gr

corn taco shell

guacamole crema

1/4 cup

1/2 cup

3/4 cup

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

AVOCADO
One half of an avocado contains nearly 500mg of potassium. More than a medium size banana!

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

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

Garnish & Serve

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Peach tamarind almonds

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This beautiful sun filled dish is sure to please everyone at the dinner table. Peaches, bell peppers, tamarind almonds, wild rice medley and spinach come together in the dish to create a burst of flavours. The dish is topped with peach honey and white balsamic dressing.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice: In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.

In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt & pepper. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Roast the chickpeas: In an oiled saucepan on medium heat, add the mustard apricot chickpeas. Season with salt & pepper. Cook 5-8 minutes, stirring regularly.

3

Prepare the toppings: Wash and rinse all produce. Cut the bell pepper and peach in small dices. Roughly cut the tamarind almonds.

4

Serve: In individual bowls place the wild and brown rice, mustard apricot chickpeas the spinach, peach and bell pepper. Garnish with the peach, honey, white balsamic dressing and the tamarind almond. Serve.

Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables and fruit stay crunchy.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cup

spinach

50 gr

100 gr

150 gr

peach

bell pepper

tamarind almond

3 tbsp

1/3 cup

9 tbsp

Peach honey white balsamic dressing

1/3 cup

2/3 cup

1 cup

mustard apricot chickpeas

220 gr

440 gr

660 gr

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

One of the best nutritional changes you can make is adding 1 oz (~23) of nuts to your daily diet. Almonds are high in fibre, healthy fats, vitamins, and minerals like magnesium. A recent review of over 800,000 people found that just 1 small handful of nuts daily reduced heart disease rates by 21% and cancers by 15%! Diabetes was reduced 40% and infectious diseases 75%. Simply put, when you eat almonds (or other nuts that you enjoy), good things happen!

Cooking with Kids

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

Making this recipe with kids?
Ask the child to help by completing step 1, 3 & 4.

Add the wild rice and brown rice blend to the water.
Add the chickpeas to the saucepan
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

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Apricot glazed pork and wild rice medley

Posted on by

This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot honey mustard pork, peaches, bell peppers, tamarind almonds, wild rice medley and spinach come together in the dish to create a burst of flavours. The dish is topped with peach honey and white balsamic dressing.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice: Preheat the oven to 425F.

In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.

In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt & pepper. Combine.

Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed. Set aside.

2

Cook the pork: Coat a 9 x 9 pyrex pan with oil, place the apricot honey mustard pork on the pan and season with salt. Bake for 15-30 minutes*. Let rest for about 5 minutes and cut the apricot honey mustard pork in thin slices.

*Note: Ensure the pork is cooked to a minimum internal temperature of 145F.

3

Prepare the toppings: Wash and rinse all produce. Cut the bell pepper and peach in small dices. Roughly cut the tamarind almonds.

4

Serve: In individual bowls place the wild and brown rice, mustard honey apricot pork the spinach, peach and bell pepper. Garnish with the peach, honey, white balsamic dressing and the tamarind almond. Serve.

Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables and fruit stay crunchy.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cups

apricot honey mustard pork

200 gr

400 gr

600 gr

spinach

50 gr

100 gr

150 gr

peach

bell pepper

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach honey white balsamic dressing

1/3 cup

2/3 cup

1 cup

Recommended wine pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

Cooking with Kids

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

Making this recipe with kids?

Ask the child to help by completing step 1 & 4.

Add the wild rice and brown rice blend to the water.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Blueberry wild rice chickpeas

Posted on by

This beautiful super-food filled bowl is the perfect dinner to compliment a sunny day. This blueberry wild rice and chickpea dish is filled with 3 recognized super-foods: blueberry, almonds and spinach! On top of these super-foods, this dish features Saskatchewan grown wild rice, cucumbers, oranges and is topped with a zesty blueberry vinaigrette. This delicious meal will leave you feeling energized.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare and cook the rice: Preheat the oven to 375F. Rinse the wild rice & brown rice using a strainer.

In a pot, add the wild rice & brown rice blend, water 1-1/3 cup (2p), 2-2/3 cups tsp (4p), 4 cups (6p), salt & pepper, stir.

Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the rice is tender. Set aside.

2

Roast the chickpeas: Place the lemon chickpeas on a lined baking sheet. Drizzle with oil and spread on an even layer. Bake 35 minutes, stiring mid way through.

3

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

4

Finish the rice: Fluff the wild and brown rice with a fork.

5

Assemble & Serve: In individual bowls place the cooked wild and brown rice, roasted chickpeas, spinach, cucumber, orange, and blueberry. Drizzle each bowl with blueberry vinaigrette. Garnish with almond slices. Serve.

Note: this dish is also delicious the following day. Add the vinaigrette just before service to ensure the vegetables and fruit stay crunchy.

Bon Appétit!

Ingredients

2 portions

4 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cup

lemon pepper chickpeas

200 gr

400 gr

600 gr

spinach

75 gr

150 gr

225 gr

orange

blueberry

50 gr

100 gr

150 gr

mini cucumber

almond slices

30 gr

60 gr

90 gr

blueberry vinaigrette

1/3 cup

2/3 cup

1 cup

Healthy Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

BLUEBERRY
Blueberries play an important role in keeping our blood vessels healthy. A review last year of 83 published studies on blueberries concluded, ” increased dietary anthocyanin consumption represents a safe, economical, and important method of reducing incidence of chronic disease in humans and may even serve as non-pharmacologic (drug) treatment for such diseases.”

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

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

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

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

Assemble & serve

Recommended Wine Pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Featured Saskatchewan producers

You will need

Preparation

1

2

3

4

5

6

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

Recommended Wine Pairing

Ingredients

Tags

Nutritional Information

Recommended Wine Pairing

Featured Saskatchewan Products

Tags

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

Tools

Ingredients

Included

2 portions

4 portions

Preparation

1

2

3

4

5

6

Bon Appétit!

Nutritional Information

You will need:

Preparation

1

2

3

4

5

6

Bon Appétit

Ingredients

Included

2 portions

4 portions

6 portions

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Recommended Wine Pairing

Tags

Weight Watchers Smart Points

Nutritional Information

Tags

Cooking with Kids

Tools

Ingredients

Included

32 cookies

Preparation

1

2

3

4

Bon Appétit!

Nutritional Information

Recommended Wine Pairing

Featured Saskatchewan Produts