Aspargus season

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Asparagus is one of the first signs of spring. May is National Asparagus Month. asparagus is about to be in season in Saskatchewan and will be in season until the end of June. Let’s discover the asparagus:

When are they in season this year?
How to choose the right asparagus?
Where to find local asparagus
How to store asparagus?
What health benefits does the asparagus provide?
Asparagus inspired recipes

Let's discover the asparagus

When are asparagus in season?
Asparagus are expected to be in season starting the week of May 21st until the end of June.

How to choose the right asparagus?
Fine asparagus are less tender than larger ones, because they are proportionally richer in woody fibres. Choose asparagus whose tips are well closed and compact.

Where to find asparagus?
You can find local asparagus at the farmer’s market and at most farms where you can buy vegetables. Frontier gardens in Lumsden, SK is an example of a farm where you can get asparagus directly from the farm where they grew. Some farms even offer asparagus picking. I even found wild ones at Wascana Park in Regina.

How to store asparagus?
The longer the asparagus is kept before eating it, the more fibrous it will be, especially at room temperature. Their sugars quickly turn into starch.

Refrigerator: First wrap the base of the asparagus with a damp paper towel and put it in a plastic bag. Or, place them upright in a jar containing 5 cm of water. They will keep for 1 or 2 weeks;
Freezer: Boil the asparagus for 3 minutes and freeze. Asparagus will keep for about 8 months. Cook them without defrosting them.

Health benefits

Asparagus is a good detox food to cleanse your body before summer. Asparagus is low in calories and is also rich in vitamins and antioxidants. Some other benefits of asparagus are:

Asparagus promotes the balance of the intestinal flora. This spring vegetable provides effective prebiotics that promote the growth of probiotic bacteria in the intestines, where they affect fat metabolism.
Asparagus is satiating. Asparagus is rich in fiber.
Asparagus is good for pregnant women. Asparagus is rich in folate. 100 g of asparagus (6 stalks) provide 20% of the daily folate (folic acid) requirement for pregnant women to limit the risk of malformations of the nervous system in the foetus. 5 stems provide 25% of the daily requirement for the general population.
Asparagus fights against aging of the skin: Asparagus is rich in antioxidants with vitamins A, C and E, asparagus is a powerful anti-aging agent and prevents certain cancers and cardiovascular diseases. It would also be recommended when one suffers from memory or concentration problems.
Asparagus purifies the kidneys. asparagus is made up of more than 90% water and contains an amino acid (asparagine) which eliminates toxins and excess salt present in the body.

Asparagus gremolata

These aspargus topped with fresh parsley, shallots and lemon zest are an explosion of flavour.

This is ready in 15 minutes and makes a great side.

Prep Time 10 Minutes
Cook Time 2-3 Minutes
Total Time 15 Minutes
makes 4 servings

Ingredients

1 lb asparagus
3 tbsp fresh parsley, finely cut
1 tbsp shallot or red onion finely diced
Zest of 1 lemon
2 tbsp olive oil
salt

Instructions

In a pot of salted boiling water, cook the asparagus until al dente - 2 to 3 minutes. Drain.
In a bowl, combine the parsley, shallot and lemon zest. Place the asparagus in a serving dish and drizzle with oil.
Garnish the asparagus with gremolata. season with salt and pepper.

Asparagus risotto

This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with creamy chocolate icing.

Total Time 45 Minutes
serves 4-6

Ingredients

1 onion finely diced
1 clove garlic
2 tbsp olive oil
2 cups arborio rice
1/2 cup white wine
5 cups chicken or vegetable stock
1 lbs asparagus cut in 2 cm pieces and cooked for 2-3 minutes
3/4 cup Parmesan
salt & pepper

Instructions

In a saucepan, sauté the onion in oil over medium heat until translucent, about 5 minutes. Add rice and garlic cook 1 minute. Add the wine and reduce until almost dry.
Add broth, 1 cup at a time, stirring frequently until liquid is completely absorbed between each addition. Salt and pepper.
After 20 minutes of cooking, add the cooked asparagus, the parmesan and mix well. Adjust seasoning.

Big “zesty” mac

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This Big “Zesty” Mac recipe tastes just like your favourite McDonald’s burger with a local twist. This classic features juicy hamburger patties, sesame seed buns, pickles, onions and lots of secret sauce. The burgers are served with a side of oven baked fries.

Featured Saskatchewan products

You will need

Preparation

1

Setup & make 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 25 minutes or until fries are golden. Keep the oven on to heat the buns.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Make the patties mixture: Using a fork (or a food processor), crumble the tofu. Add the tofu patty dry mix to the tofu and water (1 to 2 tbsp ^2P , 2 to 4 tbsp ^4P, 1/4 cup to 1/3 cup ^6P).

3

Form & cook the patties: With lightly oiled hands, form 1 patty per portion. Place the patties on a lined baking sheet. Cook at 430F 10 minutes. Flip the patties and cook an additional 10 minutes.

4

Prepare the toppings: Slice the onion and the pickles.

5

Melt the cheese & toast the buns: Place the cheddar cheese on the patty and the sesame buns on the baking sheet. Place in the oven for 1-2 minute.

6

Assemble & serve: Place 1/2 tbsp big mac zesty sauce on each half bun. Top with a patty, lettuce, pickles and onion slices. Top each burger with the top bun. Serve with a side of baked fries and the rest of the big mac zesty sauce.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

tofu

150 gr

300 gr

450 gr

tofu patty dry mix

40 gr

80 gr

120 gr

cheddar slices

pickle

20 gr

40 gr

60 gr

onion

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

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

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger.

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

Drizzle the potatoes with oil and season with salt & pepper
form the patties
Assemble & Serve

Ingredients

Ingredients

onion
potatoes
lettuce
cheddar slice: Partly Skimmed Milk, Modified Milk Ingredients, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme, Annatto.
tofu patty dry mix: flour, bread crumbs, nutritional yeast, spices, salt.
tofu: Water, Soybeans (non-gmo), Magnesium Chloride, Calcium Sulphate. Contains: Soy.
pickles: Cucumbers, Water, White Vinegar, Salt, Calcium Chloride,sodium Benzoate, Natural Flavour, Oleoresin Turmeric, Tartrazine.
Sesesame bun: Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil (canola or soybean), Sesame Seeds, Wheat gluten, Salt, Vinegar, Calcium propionate, Sorbic acid, Soybean lecithin.
big “zesty” mac sauce: Mayonaise (Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves), french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Gluten friendly adaptation

tofu patty dry mix: gluten free flour (Rice flour, Potato starch, Pea hull fibre, Tapioca starch, Xanthan gum), nutritional yeast, spices, salt
buns: 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

big “zesty” mac sauce: Veganaise (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soymilk Powder (Soybeans), Sea Salt, Lemon Juice Concentrate, Mustard Flour), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves). french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour)), brown sugar, salt.

Note: We cannot guarantee any dish is allergen free.

Big “zesty” mac

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Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries:
Wash and rinse all produce.Preheat the oven to 430F.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Cook the patties (BBQ or pan):
BBQ: Grill the beef and pork patties for 5 minutes per side or until fully cooked.
Pan: Place the beef and pork patties in a lightly oiled pan on medium heat for 6-7 minutes per side.

*Ensure the patties are cooked to a minimal internal temperature of 160F.

3

Prepare the toppings: Slice the onion and the pickles.

4

Melt the cheese & toast the buns: Place the cheddar cheese on the patty. Let melt.
Place the sesame buns on a baking sheet. Heat in the oven for 1-2 minutes.

BBQ note: Turn off the heat, toast the sesame buns for 1-2 minutes.

5

Bon appétit!

What's in my kit

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

cheddar slices

pickle

20 gr

40 gr

60 gr

onion

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Ingredients

onion
potatoes
lettuce
cheddar slice: Partly Skimmed Milk, Modified Milk Ingredients, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme, Annatto.
Beef and pork patties: Prairie Meats beef and pork hamburger patty.
pickles: Cucumbers, Water, White Vinegar, Salt, Calcium Chloride,sodium Benzoate, Natural Flavour, Oleoresin Turmeric, Tartrazine.
Sesesame bun: Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil (canola or soybean), Sesame Seeds, Wheat gluten, Salt, Vinegar, Calcium propionate, Sorbic acid, Soybean lecithin.
big “zesty” mac sauce: Mayonaise (Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves), french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Gluten friendly adaptation

buns: 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

big “zesty” mac sauce: Veganaise (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soymilk Powder (Soybeans), Sea Salt, Lemon Juice Concentrate, Mustard Flour), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves). french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Note: We cannot guarantee any dish is allergen free.

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger.

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

Drizzle the potatoes with oil and season with salt & pepper.
Assemble & Serve

Nutritional Information

3 decadent desserts for mothers day

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Desserts to share this mother's day

Let’s share love with theses 3 decadent desserts on mother’s day: Queen of Sheeba cake, Saskatoon berry citrus cake with honey and rose cakes. Each of these desserts feature different flavour profiles and texture. Which one do you want to bake?

Queen of Sheeba cake
- Decadent chocolate cake inspired by Julia Childs
Saskatoon citrus cake with honey
- Saskatchewan inspired cake by Jodi Robson – The Great Canadian Baking Show finalist
Rose cakes
- Delicate rose patisserie featuring Canada grown rose products

Queen of Sheeba Cake

Chocolate and almonds come together beautifully in this decadent French cake. The centre of the cake remains slightly underdone to create a perfect creamy texture. It is covered with a chocolate butter icing and decorated with almonds. Because the cake is so creamy, it does not require icing. You can also decorate it with cocoa powder.

Julia Child’s first taste of French baking was the Queen of Sheeba cake. Julia Child is now recognized for brining French cuisine to the American public with her cookbooks and television programs.

This recipe is an addaption of Julia’s original recipe. We adjusted the steps to simplify the recipe. When preparing this cake ensure to have a good 30 minutes available. There are multiple steps involved in this cake.

Share love with this is classic French dessert!

Prep Time 30 Minutes
Cook Time 25 Minutes
Total Time 55 Minutes
makes 8 servings

Ingredients

4 onces semi sweet chocolate
2 tablespooon rum or coffee
1/4 lbs unsalted butter (at room temperature)
3 eggs (separated)
1 pinch salt
2/3 cups sugar
1/3 cup almond flour
1/4 teaspoon almond extract
1/2 cup cake flour

Instructions

Heat the oven to 350F. Butter and flour an 8 inch round cake pan.
Separate the eggs. In a bowl, whip the egg whites and salt to stiff peaks.
In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt while you complete the other steps.
In a bowl, cream the butter and sugar with an electric blender until the mixture is light and fluffy - about 3 minutes. Add the egg yolks. Combine.
With a spatula, blend the melted chocolate into the butter and sugar. Add the almond flour and almond extract.
Add 1/4 of the egg whites. Fold in with the spatula. Stir in the rest of the egg whites alternating with the flour. Fold in until incorporated. Do not over mix.
Place the batter in the prepared cake pan. Bake 25 minutes. Let cool before decorating.

Chocolate butter icing

This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with creamy chocolate icing.

Total Time 10 Minutes
makes icing for 8 inch cake

Ingredients

2 onces semi sweet chocolate
2 tablespoon rum or coffee
5 to 6 tablespoon unsalted butter (at room temperature)

Instructions

In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt until the chocolate is perfectly smooth.
Place the bowl on the counter. Beat the butter to the chocolate 1 tbsp at a time.
Place the bowl with the icing on a larger bowl with a bit of ice and water.
Beat the icing over the ice until the icing has cooled to a spreading consistency - about 5 minutes.

Saskatoon citrus cake with honey

This Saskatchewan product inspired cake was created by Jodi Robson and features Saskatoon berries and honey. Jodi Robson is a finalist of CBC’s Great Canadian Baking Show (season 3).

Jodi was raised on Okanese First Nation, a reserve 45 minutes outside of Regina. Jodi’s passion for baking was ignited by growing up in the kitchens of her grandmothers.

Prep Time 15 Minutes
Cook Time 30-35 Minutes
Total Time 45-50 Minutes
makes 13 x 9 inch cake

Ingredients

1 cup sugar
4 eggs (room temperature)
1/2 cup canola oil
1 cup honey
2 teaspoons grated orange zest
1 cup orange juice
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup Fresh Saskatoon berries

Instructions

Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper.
Beat sugar and eggs for 10 minutes. Gradually add oil; combine. Gradually add honey; combine. Add orange zest and orange juice; combine.
In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the saskatoons.
Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.

Rose cakes

These rose cakes are delicately flavoured petit four batter baked in rose shaped silicone moulds, topped with rose icing sugar and decorated with rose petals.

This recipe features Canadian rose product producer Rose des Champs – owned by Karine Martineau. This is not a paid partnership, we simply love the quality and taste of Karine’s products.

You can also make these cakes with rose water found in grocery stores. You will easily find it in the ethnic section. Italian Star Deli in Regina also carries rose water.

Prep Time 15 Minutes
Cook Time 30 Minutes
Total Time 45-50 Minutes
makes 9 small cakes

Ingredients

1/2 cup flour
A pinch of salt  
3/4 cup sugar
1 cup ground almond
2 tablespoons amaretto liqueur
1/2 teaspoon rose water*
4 eggs  
1 tablespoon icing sugar
1 teaspoon dried rose petal + more to garnish

Instructions

Preheat oven to 350°. Butter and sugar the cake moulds.
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.
Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30 minutes.
In a spice or coffee grinder, reduce the rose petals in powder. Add the icing sugar. Combine.
Using a sieve, dust the rose sugar on the rose cakes. Garnish with rose petals.

Notes

*If using Rose des Champs Rose products, use 2 tablespoon rose water and skip the amaretto. This rose water is lightly flavoured compared to the rose water found in grocery stores.

Sugar shack style brunch

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Have you heard of this mysterious springtime activity Canadians from Eastern provinces partake in every year. If you ever wondered what a Cabane à Sucre (sugar shack) is all about, you are about to have a taste! Learn more about this holiday on the sugar shack blog.

This traditional meal is built around maple syrup. The maple syrup in your kit comes from the family sugar shack of a good friend: Sutherland lake maple grove. Take the opportunity to put on traditional Sugar Shack music and make it a festive meal. Here is a link to our Spotify sugar shack playlist. Bon appétit!

You will need

Preparation

1

Prepare & bake the potatoes: Wash and rinse all produce. Prehead the oven to 420F. Dice the potatoes. Mix the potatoes with the spice mix. Season with salt & pepper and add a drizzle of vegetable oil. Spread on a baking sheet. Bake for 20-22 minutes or until the potatoes are fully cooked and are golden.

2

Make the pancakes: In a bowl, combine the eggs (1^2P , 2 ^4P, 3^6P) and (1/2 cup ^2P , 1 1/4 cup ^4P, 1 1/2 cup ^6P) of milk. Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Vegan – Make the pancakes: In a bowl, add plant based milk (1/2 + 2 tbsp cup ^2P , 1 1/2 cup ^4P, 1 2/3 cup ^6P). Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Gluten Friendly – Make the pancakes In a bowl, combine the eggs (1^2P , 2 ^4P, 3^6P) and (3/4 cup ^2P , 1 1/2 cup ^4P, 2 1/4 cup ^6P) of milk. Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

Gluten Friendly & vegan – Make the pancakes In a bowl, add plant based milk (3/4 cup + 2 tbsp ^2P , 1 3/4 cup ^4P, 2 2/3 cup ^6P) . Gradually add the pancake mix. Mix well. In an oiled pan, on medium heat, cook the pancakes for 2-3 minutes on each side. Cook 3 to 4 small pancakes per person.

3

Heat the baked bean: In an oiled pan, on medium heat, heat the baked beans. Add water, 1 tbsp at a time if needed.

4

Assemble and serve: Garnish the pancakes with the maple syrup. Serve with the ham and the potatoes. Take the opportunity to put on traditional Sugar Shack music and make it a festive meal. Here is a link to our Spotify sugar shack playlist. Bon appétit!

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

baked beans

270 gr

540 gr

810 gr

spice mix

1 tsp

2 tsp

3 tsp

pancake mix

113 gr

226 gr

339 gr

maple syrup

83 ml

166 ml

250 ml

Cooking with Kids

Cooking for kids?
Discover new flavour combinations by trying the maple syrup with all the foods in this dish: ham, potatoes and pancakes.

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

Mixing the spice mix with the potatoes. (step 1)
Making the pancake batter (step 2)

Recommended Beer Pairing

These beers are from the micro brewery Warehouse Brewing. You can find these beers at the brewery and at Sobeys liquor stores.

Accountant Ample Ale:

Rich amber in colour and high-ester, fruit aroma; this medium bodied beer has toasty, malt notes along with medium bitterness. This dry finish is accompanied by a light, and lingering bitterness. An excellent option for pairings with red meats, aged cheeses and maple syrup.

Factory Stout:

Jet black with medium roast coffee aroma along with hints of chocolate. Medium body coffee notes in the mouthfeel with a slight sweetness that has a dry finish. Easy to incorporate in dark sauces and marinades!

Sask Harvest Lager:

A premium pale German lager with a flavour reminiscent of lightly baked bread. Very approachable and refreshing with a slight tangy edge and low bitterness. A great go to beer for any occasion.

Ingredients

Plan: Plant based:

Baked beans (cannelinni bean, onions, molasses, brown sugar, mustard powder, salt)
potatoes
spice mix (smoked paprika, garlic powder)
pancake mix (all purpose flour, sugar, baking powder, vanilla powder, salt)
maple syrup
love

Gluten friendly adaptations:

pancake mix (gluten free all purpose flour (Rice Flour, Potato Starch, Pea Fibre, Tapioca Starch, Xanthan Gum), sugar, baking powder, vanilla powder, salt)

Vegan adaptations:

pancake mix (all purpose flour, sugar, egg replacement (cornstarch, potato starch, guar gum, baking powder, sodium bicarbonate) baking powder, vanilla powder, salt)

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Sugar shack style brunch

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Enjoy a generous brunch this weekend or have breakfast for supper.

Featured producers

Drake Meats

Drake Meats is a third generation family business. Its doors opened in 1949. Drake Meats shares their craft with neighbouring communities…and once they got a taste, they couldn’t get enough. Drake meats mission is: “To bring people together around good food”

Sutherland lake maple grove

Two lovers of the forest, Émilien Ouellet and Denise Lang consider their woodlots to be a beautiful large garden, which they maintain meticulously at all times. The maple grove has been certified organic since 2004.

You will need

Preparation

1

2

3

Cook the ham: In an oiled pan, on medium heat, grill the ham slices for 1-2 minutes, per side.

4

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

500 gr

1000 gr

1500 gr

ham

220 gr

440 gr

660 gr

spice mix

1 tsp

2 tsp

3 tsp

pancake mix

113 gr

226 gr

339 gr

maple syrup

83 ml

166 ml

250 ml

Cooking with Kids

Cooking for kids?
Discover new flavour combinations by trying the maple syrup with all the foods in this dish: ham, potatoes and pancakes.

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

Mixing the spice mix with the potatoes. (step 1)
Making the pancake batter (step 2)

Recommended Beer Pairing

These beers are from the micro brewery Warehouse Brewing. You can find these beers at the brewery and at Sobeys liquor stores.

Accountant Ample Ale:

Factory Stout:

Sask Harvest Lager:

A premium pale German lager with a flavour reminiscent of lightly baked bread. Very approachable and refreshing with a slight tangy edge and low bitterness. A great go to beer for any occasion.

Ingredients

Plan: Carnivore & Clean-Food:

Ham
potatoes
spice mix (smoked paprika, garlic powder)
pancake mix (all purpose flour, sugar, baking powder, vanilla powder, salt)
maple syrup
love

Gluten friendly adaptations:

pancake mix (gluten free all purpose flour (Rice Flour, Potato Starch, Pea Fibre, Tapioca Starch, Xanthan Gum), sugar, baking powder, vanilla powder, salt)

Vegan adaptations:

pancake mix (all purpose flour, sugar, egg replacement (cornstarch, potato starch, guar gum, baking powder, sodium bicarbonate) baking powder, vanilla powder, salt)

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Super Chewy Triple Chocolate Cookies

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Super Chewy Cookies

Our new favourite cookies are these super chewy cookies! We are excited to share the tips we have learned to make the perfect super chewy cookies with you.

If you prefer to make super chewy cookies with no mess and weighted ingredients for perfect results everytime: Get your CookieKits.

In this blog you will find:

Super chewy cookies tips
Role of ingredients in cookies
3 ways to serve Easter cookies
Triple chocolate cookie recipe

Super chewy cookies tips

Measuring the ingredients

Baking is chemistry. Measuring ingredients correctly is important to respect the chemistry of the recipe.

Some ingredients are easy to measure and rarely cause issues: White sugar, vanilla, baking soda. With these ingredients you can ensure to have the correct amount of ingredient by leveling off the measuring spoon or cup with a butter knife.

Ingredient temperature

Let the eggs and the butter warm to room temperature on the counter for an hour or so before making the cookies.

Room temperature eggs are more stable and incorporate more air into the cookies.
Room temperature butter combines better with the other ingredients which contributes to creating super chewy cookies

Baking time

Each oven is different. There may be 5 to 10F difference between the desired oven temperature and the actual temperature. These cookies bake between 7 and 10 minutes. To find out how long they need in your oven, check them at the 7 minute mark. If the cookies are risen and not shiny in the middle, they are ready. If they are still shiny, bake them 1 to 2 minutes more and check again. For super chewy cookies, ensure to not over bake them.

Role of ingredients

Baking is chemistry. Each ingredient plays a key role in creating cookies’ texture and flavour.

Brown sugar

Brown sugar provides flavour and moisture to the cookies.

White sugar

White sugar helps to incorporate air in the butter to create a thicker cookie.

Butter

Butter provides flavour and contributes to the chewy texture of the cookies.

Oil

Oil ensures the cookies are super chewy by adding lots of moisture in the cookies. This moisture keeps the cookies chewy for days.

Egg

Eggs contribute to incorporating air in the butter and rising the cookies once they are baking.

Salt

Salt enhences flavours. Adding salt to cookies makes the cocoa taste more instense, brings out the richness of butter and the caramel flavour of brown sugar.

Recipe

Easter triple chocolate cookies

What’s better for Easter than the most chocolaty cookies? These cookies have lots of cocoa powder for a fudgy and intense chocolate flavour, chocolate chips for creamy chocolate and minieggs to satisfy any Easter miniegg addiction.

Prep Time 7 Minutes
Cook Time 8 hours
Total Time 15 Minutes
makes 18 (1/4 cup) cookies cup

Ingredients

1 1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
3/4 cup unsalted room temperature butter
1/2 cup sugar
3/4 cup brown sugar
2 eggs
2 tbsp vegetable oil
1/3 cup chocolate chips
1/3 cup mini eggs - coarsly choped

Instructions

Heat the oven to 375F. In a bowl, combine the flour, cocoa, salt, baking soda and chocolate chips.
In a second bowl, combine the butter, sugars and oil with an electric mixer. Add the 2 eggs. Mix with the electric mixer for 5 minutes.
Add the dry ingredients to the egg mixuture. Combine on low speed with the electric mixer or with a wooden sppon.
With an ice cream scoop, place dough balls (1/4 cup) on baking sheet lined with parchment paper. Place 6 cookies on a baking sheet. Decorate each cookie with pieces of mini eggs.
Bake the cookies at 375F for 7 to 10 minutes or until fully cooked but still a bit soft in the middle.

All dressed hot dog

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Celebrate BBQ season with all dressed hot dogs. Garnish them with the classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries.

You will need

Preparation

1

Bake the fries: Wash and rinse all produce. Turn on the oven to 430F. Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut into fry shape pieces, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

2

Cook the sausage: Heat the BBQ to medium. Cook the hot dogs for about 5 minutes, turning them halfway, or until they are fully cooked.

Cooking options:
Boiling: Bring water to a boil in a small pot. Once the water is boiling add the hotdogs and cook about 5 minutes.
Pan: Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the hot dog in the pan and bake on medium heat for about about 5 minutes or until fully cooked. Cover the pan to minimize oil splater.

3

Prepare the onions: Peel the onion and dice as small as possible – about 1/2 cm dices. The small dices ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.

4

Toast the buns: . Cut the buns and open them so the toast evenly. Once the sausage have about 1 minute left to cook, place the buns face down on the BBQ grill. Ensure the buns are not directly exposed to the heat so they do not burn. Grill the buns for 30 seconds to 1 minutes.

Oven: Place the cut and open buns on the oven grill until they are toasted – about 1 minute.

5

Assemble and serve: Garnish each hot dog with sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

hot dog

bun

mustard

10 gr

20 gr

30 gr

sauerkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

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

Cooking with Kids

Cooking for kids?
Go easy on the saurkraur for kids as they may not like its flavour.

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

Assemble & Serve

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Brawurst Hot dog

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Celebrate BBQ season with bratwust hot dogs. Garnish them with the classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries. Bratwurst sausages from Pine View Farms are made artisanaly with simple ingredients.

Featured Saskatchewan Producer

Over 100 years ago Pine View Farm was settled by Jacob Boldt, his wife, and their 18 children. As fourth generation farmers and butchers they continue their legacy by offering craft meats to the community using time honoured traditions of years gone by.

Pine View Farms’ animals are fed a biologically appropriate diet in accordance with the All Natural Protocol, and are able to enjoy the outdoors year round, weather permitting, with plenty of room to roam and exhibit their natural behaviours. All of these measures together create a low stress environment for their animals and result in a superior tasting product.

Click here to learn more about Pine View Farm’s bratwurst sausage.

You will need

Preparation

1

2

Cook the sausage: Heat the BBQ to medium. Cook the bratwurst sausage for about 10 minutes, turning them halfway, or until they are fully cooked.

Cooking in a pan: Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the bratwurst sausage in the pan and bake on medium heat for about about 10-12 minutes or until fully cooked. Cover the pan to minimize oil splater.

Note: Ensure the bratwurst sausage are cooked to a minimal internal temperature of 160F.

3

4

Toast the buns: . Cut the buns and open them so the toast evenly. Once the bratwurst sausage have about 1 minute left to cook, place the buns face down on the BBQ grill. Ensure the buns are not directly exposed to the heat so they do not burn. Grill the buns for 30 seconds to 1 minutes.

Oven: Place the cut and open buns on the oven grill until they are toasted – about 1 minute.

5

Assemble and serve: Garnish each hot dog with sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

bratwurst sausage

bun

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

Cooking for kids?
Go easy on the saurkraur for kids as they may not like its flavour.

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

Assemble & Serve

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pizza Party

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Pizza Party!

Let’s get togther and host a PIZZA PARTY! Pizzas are fun to make as a group. We can make individual pizzas and each guest can make their own pizza or we can share a few large pizzas.

Don’t forget dessert! Dessert pizzas can be made with a wide variety of flavours.

In this blog you will find:

pizza dough recipe
pizza sauce recipe
pizza garnish ideas
3 ways to cook pizza
dessert pizza

Pizza dough

pizza dough

Great pizza dough is the foundation of delicious pizzas!

You can also leave it in the fridge for a day to further develop the flavours. This dough can be frozen in a airtight container or bag.

LOCAL SHOUT OUT: If you are looking for pre-made pizza dough, Italian Star Deli in Regina offers frozen pizza dough. Find out more about them here.

Prep Time 10 Minutes
Total Time 70 Minutes
serves 8

Ingredients

4 1/2 cup all purpose flour
2 tbsp sugar or honey
2 tbsp olive oil
2 tsp quick-rise yeast
2 tsp salt
2 cups lukewarm water

Instructions

In a bowl, combine the water, oil, sugar or honey and yeast. Let sit for 5 minutes.
In a large bowl, add the flour and salt.
Add the water mixture to the flour and combine with a wooden spoon. Once combined, knead the dough for about 3 minutes on a lightly floured surface.
lightly oil a large bowl. Place the dough in the bowl, cover with a plastic wrap and towel. Let the dough rise in a humid place for about 1 hour or until the dough has doubled in volume.

Pizza sauce

Pico de Gallo

Classic pizza sauce is easy to make at home with tomato paste and pantry staples. You can easily adjust the sauce to your taste by adding more or less spices.

Prep Time 5 Minutes
makes 1 cup

Ingredients

1/2 cup tomato paste
1/2 cup water
1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano

Instructions

In a bowl, combine all the ingredients.

Pizza garnish

Smoked meat: white sauce, dill pickles, yellow mustard, smoked meat, mozzarella. (add the smoked meat after the pizza is cooked).
Dill Pickle pizza: Dill pickles, white sauce, mozzarella, dill
Pepperoni & mushroom with mozzarella
Feta & spinach with mozzarella
4 cheeses: Have fun with it! Combine your favourite cheeses. Some of our favourites are: mozzarella, provolone, parmesan, blue/goat
Mediterranean pizza: pesto, kalamata olives, artichoke, anchovies, mozzarella or provolone

Dessert Pizza

Fruit pizza

Cooked pizza crust
Sauce/cream cheese icing:
- 1 package cream cheese
- 1/3 cup icing sugar
- 1/2 tbsp vanilla
- Add all ingredients to a bowl and combine with an electric mixer.
- Colourful fruits (kiwi, strawberries, blackberies, pineaple)
- ¼ cup apple jelly – optional (microwave the jelly for about 10 seconds and place on the fruits using a pastry brush. This will make the fruits glisten.

Apple caramel pizza

cooked pizza crust
cream cheese icing (see recipe in fruit pizza recipe)
diced apples
pecanes
caramel sauce

Cinamon bun pizza

pizza dough
cinnamon topping:
- 1/4 cup butter
- 2/3 cup brown sugar
- 1 tsp cinnamon
- - Place the cinamon topping on the pizza crust and bake 10 minutes at 400F
icing:
- 1/2 cup icing sugar
- 1 to 2 tbsp water
- 1 tsp vanilla.
- Combine the icing sugar, vanilla and 1 tbsp water. Combine and add water in small increments as needed until the icing is formed. Decorate the pizza with the icing.