vegan Archives - Page 3 of 5 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Sesame ginger noodle

Posted on by

This noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

Featured Saskatchewan Products

You will need

Preparation

1

Setup & prepare the vegetables: In a pot, bring salted water to a boil for the noodles. Rinse and dry all produces. Peel the carrots. Cut the carrot in thin slices. Cut the bok choy in half lenght-wise, then cut each half in 3 segments length-wise. Zesty Tip: Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart. If cooking for kids, it is recommended to remove the core so the bok choy pieces are smaller.

2

Cook the carrots: In a pan on medium heat, add (3 tbsp, 6 tbsp, 9 tbsp) of water and the carrots. Cook the carrots for 5 minutes.

3

Heat the veggie ground:
Add the veggie ground to the carrots. Break up the veggie ground in the pan and cook for 5 minutes.

Add the sesame ginger sauce. Combine.

Note: veggie ground is already cooked.

4

Cook the noodles: Add the noodles to the boiling water and cook for 4 minutes or until desired tenderness. Drain the noodles. Gluten friendly cook the noodles: Cook the gluten free noodles for 7 minutes. Drain.

5

Add the bok choy: Add the bok choy to the carrots and veggie ground. Combine.

Cover the pan with lid and cook for 3 to 4 minutes, stirring half way.

Add the noodles to the vegetables and veggie ground. Combine.

6

Garnish & serve: Thinly slice the green onion. Roughly chop the peanuts.

In individual plates, place the noodles and garnish with the green onion and peanuts. Serve.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

veggie ground

105 gr

210 gr

315 gr

ramen noodle

150 gr

300 gr

450 gr

carrot

150 gr

300 gr

450 gr

bok choy

150 gr

300 gr

450 gr

hoisin ginger sauce

75 ml

150 ml

225 ml

green onion

peanuts

2 tbsp

1/4 cup

1/3 cup

Health Fact

Dr. Craig Herrington

Regina Naturopathic

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

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

Cook the carrots
Add the sauce and bok choy

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, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Fall Apple Bowl

Posted on by

This fall bowl is comforting and flavourful with a delicate sweetness. Roasted cauliflower and sweet potatoes are coated with a hint of cinnamon, nutmeg, ginger, cardamom and maple syrup. Raw apples and romaine provide provide freshness to the dish. This bowl is finished with a cashew. caramel & apple cider dressing, pumpkin seeds and corn shoots! You will love to discover these delicious fall flavours.

Featured Saskatchewan Products

Tools

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

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

Turn on the oven to 400F.

2

Prepare & cook the vegetables: While the rice is cooking, wash and clean all produce. Peel the sweet potatoes. Cut in 1 cm dices. Cut the cauliflower in 1 cm florets. Place the sweet potatoes and cauliflower dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with the fall maple spice blend, oil (1/2 tsp, 1 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp). Combine the vegetables to ensure an even coating. Cook for about 15-20 minutes in the oven at 400F or until the vegetables are cooked through and are starting to become golden.

3

Cut the romaine: Cut the romaine in about 2 cm slices.

4

Cut the apple: Cut the apple in about 1 cm dices.

5

Garnish & Serve: In individual bowls, place rice, romaine, roasted cauliflower and sweet potatoes and fresh apple dices. Garnish with pumpkin seeds, cashew, caramel & apple cider dressing and corn shoots. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

cauliflower

150 gr

300 gr

sweet potato

1 small

1 medium

apple

pumpkin seeds

2 tbsp

1/4 cup

romaine lettuce

1/2 lettuce

1 lettuce

fall maple spice blend

1 1/2 tsp

3 tsp

cashew, caramel & apple cider dressing

3 tbsp

1/3 tbsp

corn shoots

3 gr

6 gr

oil*

1/2 tbsp

1 tbsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/8 + 1/2 tsp

1/4 + 1 tsp

water

1 1/3 cup

2 2/3 cup

Dr. Herrington's Health Fact

Regina Naturopathic

PUMPKIN SEEDS
Pumpkin seeds are an especially good source of zinc, copper, iron as well as magnesium and calcium.

Cooking with Kids

Cooking for kids?
Feel free to introduce new vegetables to children slowly. Some children may not like cauliflower and sweet potatoes.

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

garnish & serve

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: Mendoza, Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02

Coconut curry

Posted on by

This creamy dish is a specialty from the south of India. It is filled with creamy potatoes and cauliflowers cooked in a spicy coconut sauce & is served with naan bread. We bet you will fall in love with this dish’s bright & kid friendly flavours.

Featured Saskatchewan Products

Tools

knife
small bowl
large pot with lid
vegetable peeler
cutting board
potato masher

Preparation

1

Prepare the vegetables: Wash and clean all produce. Dice the onion, mince the garlic and fresh ginger. Peel and dice the potato in 1-2 cm dice. Cut the cauliflower in about 2 to 3 cm florets. Gluten friendly: Use rice instead of naan bread. In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the onion: Heat the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbs) in a medium pot. Add the onion and cook on medium heat for about 5 minutes until the onion is tender.

3

Roast the spices: Add the Indian spice blend, the salt (1/2 tsp, 1 tsp, 1 1/2 tsp), pepper (1/8 tsp, 1/4 tsp, 1/2 tsp), minced garlic and grated or minced ginger. Cook for an additional minute.

4

Add the vegetables: Add cauliflower, potato, coconut milk and water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup) to the onion and spices. Bring to a boil. Cover and let simmer for about 20 minutes. Preheat the oven to 400F. Note: The coconut milk will separate and solidify in the fridge. When heated it will become nice and creamy.

5

Finish the curry & heat the naan bread: When the coconut curry has about 5 minutes left to simmer, heat the naan bread in the oven for 3-4 minutes. Combine the cornstarch with water (3 tbsp, 1/3 cup, 1/2 cup) in a small bowl and add to the coconut curry. Stir for about 1 minute to thicken the sauce. With a potato masher or a fork, mash some of the curry to give it a creamier texture.

6

Garnish & Serve: Cut the coriander in about 2 cm pieces. Serve the coconut curry in individual bowls with warm naan bread. Garnish the coconut curry with coriander. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

cauliflower

200 gr

400 gr

potatoes

300 gr

600 gr

onion

1 small

1 medium

garlic bulb

3 bulb

6 bulb

fresh ginger

1/2 inch piece

1 inch piece

Indian spice blend

1 tbsp

2 tbsp

coconut mylk

1/2 cup

1 cup

corn starch

1/2 tbsp

1 tbsp

naan bread

brown rice

gf only

2/3 cup

1 1/3

oil*

1/2 tbsp

1 tbsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/2 tsp

1 tsp

water

3 tbsp + 1 1/4 cup

1/3 + 2 1/2 cup

water

gf only

1 1/3 cup

2 2/3

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

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

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Cooking for kids?
Go easy on the indian spice blend as some children may not be used to these spices.

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

Roast the spices
Cook the curry

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour: Red
Alcohol: 13.5%
Price (SLGA): $17.77

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

French lentil & Orange

Posted on by

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

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 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

Bean chili

Posted on by

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

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.

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

2

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

3

Cook the vegetables and 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

Coconut beet soup

Posted on by

This weather is screaming warm cozy foods! This soup is a perfect comfort dish. It’s delicious, light, filling and gorgeous! This healthy coconut beet soup is garnished with stunning beet slices and pea shoots from Acre 10 Gourmet Greens and is served with a warm ciabatta bun. Put on your favourite pj and get ready for a cozy dinner!

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

Featured Saskatchewan Products

Tools

blender
knife
cutting board
vegetable shredder
large pot
baking sheet

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce. Dice the onion in 1 cm dices. Peel the potatoes and beets (except one) and cut in 1 cm dices.

IMPORTANT: ensure to set aside 1 small beet for decoration.

2

Cook the soup: In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), herbes de Provence & garlic powder, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 20 minutes until the beets and potato are fork tender.

When the vegetables have 10 minutes left too cook, turn on the oven to 430F to heat the ciabatta buns.

3

Add the coconut mylk: Set aside about 1 tsp of coconut mylk & vegetable stock concentrate per serving to garnish. Add the rest of the coconut mylk & vegetable stock concentrate to the soup.

4

Blend the soup: Place the soup in the blender and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper based as desired.

5

Prepare the toppings & warm up the buns: Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat in the oven for about 2 minutes. Peel the beet set aside on step 1 and slice it as thin as possible.

6

Assemble and serve: In individual bowls, place the soup, Garnish with the coconut mylk and vegetable stock concentrate that you set aside in step 3. Garnish with the pea shoots and slices of beet To prevent the beet slices from sinking in the bowl place the slices flat on the soup. Serve with a warm ciabatta bun.

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

bon appétit!

Ingredients

Included

2 portions

4 portions

potato

350 gr

700 gr

beet

400 gr

800 gr

onion

1 small

1 medium

herbes de provence & garlic powder

1 1/2 tsp

3 tsp

coconut mylk & vegetable stock concentrate

3 tbsp

1/3 cup

ciabatta bun

pea shoots

3 gr

6 gr

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

water*

4 cups

8 cups

Dr. Herrington's Health Fact

Regina Naturopathic

BEET
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?
Go easy on the radish shoots and raw beet slices for kids as they may not like their flavour.

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

Add the coconut mylk
Assemble & Serve

Recommended Wine Pairing

DEINHARD RIESLING MOSCATO
A unique blend of German Riesling with the fruitiness of Moscato.
Region: Germany
Colour: White
Alcohol: 10%
Price (SLGA): $16.00

GEORGE DUBOUEF BEAUJOLAIS NOUVEAU
Beaujolais Nouveau is a red wine made from Gamay grapes from the Beaujolais region of France. Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6-8 weeks after harvest. The method of production means that there is very little tannin. Released worldwide on the third Thursday of November every year.
Region: Beaujolais, France
Colour: Red
Alcohol: 12%
Price (SLGA): $16.48

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Ratatouille spaghetti

Posted on by

This Mediterranean pasta is the ultimate easy and delicious comfort food. Ratatouille is a traditional French vegetable stew that captures the sun filled flavours of summer. This ratatouille pasta features roasted bell peppers, zucchini, onion. The secret to this delicious tomato sauce is the simple ingredients we use to make it from scratch: Diced tomatoes, tomato paste, water, Herbe de Provence, garlic powder, salt, sugar. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

Please note: the basil was replaced with fresh Italian parsley.

Featured Saskatchewan Products

You will need

knife
colander
cutting board
large pan
large pot
baking sheet
non stick liner or parchment

Preparation

1

Set up & cut the vegetables: Preheat the oven to 400° F. Bring salted water to a boil in a large pot. Rinse and dry all produces.

Cut the bell pepper and the onion in medium dice. Cut the zucchini in small dice. Separate the Italian parsley leaves.

2

Cook the vegetables: Place the bell pepper, onion and zucchini on a lined baking sheet. Drizzle the vegetables with oil. Season with salt & pepper. Combine and place the vegetables in a single layer. Cook for 25 minutes.

3

Cook the pasta: Add the spaghetti to the boiling water. Stir, cover and cook for 8 minutes for al dente. Drain in a colander.

Gluten Friendly: Cook the spaghetti for 7 minutes.

4

Drain the pasta: Once the pasta is cooked, drain in a colander or strainer. Place the signature tomato sauce in the pot and heat it for about 5 minutes. Add the pasta back to the pot. Separate the leaves of the parsley.

5

Heat the sauce & chickpeas: Heat the signature tomato sauce and Herbe de Provence chickpeas in a pot for 5 to 10 minutes. Add the spaghetti to the pot. Combine.

6

Combine & serve: Add the roasted vegetables to the pasta. Combine. Garnish with Italian parsley leaves. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

bell pepper

onion

1 medium

1 large

zucchini

200 gr

400 gr

Herbes de Provence chickpeas

200 gr

400 gr

spaghetti

200 gr

400 gr

Gluten Free spaghetti

Gluten Friendly Only

200 gr

400 gr

signature tomato sauce

1 cup

2 cup

Italian parsley

5 gr

10 gr

Health Tip

Regina Naturopathic

Dr. Craig Herrington, Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

NEW FOODS
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
RECIPE TIP
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 5.
– Combine & serve

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 crispiness. A lingering finish taste 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.

Weight Watchers Smart Points

Nutritional Information

Baked BBQ cauliflower

Posted on by

Have you ever tried Mexican street corn? It is a popular dish in the streets of Mexico! The combination of sweet corn, tangy and spicy chipotle crema with fresh green onion makes an additive side for any summer BBQ. We are pairing it with oven bakes fries and delicious BBQ cauliflower with home made BBQ sauce. You will love it!

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 Products

Regina Naturopathic

CORN
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.The insoluble fibre in corn feeds the healthy bacteria in the digestion tract, and can promote satiety.

Cooking with Kids

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

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

Garnish & serve

Tools

cutting board
knife
medium bowl
whisk
2 baking sheets
2 parchment paper or non-stick liner
BBQ

Ingredients

Included

2 portions

4 portions

BBQ Cauliflower mix

1/2 cup

1 cup

Maple BBQ sauce

1/3 cup

2/3 cup

Cauliflower

400 gr

800 gr

potato

350 gr

700 gr

corn

chipotle crema

3 tbsp

1/3 cup

green onion

salt*

1/4 tsp + 1/4 tsp

1/2 tsp + 1/2 tsp

pepper*

1 pinch

1/8 tsp

oil*

1/2 tbs

1 tbs

water

1/2 cup

1 cup

Preparation

1

Prepare the batter: Rinse and dry all produces. Preheat oven and the BBQ* to 450 degrees F. In a medium bowl add the bbq cauliflower mix, water (1/2 cup, 1 cup) and salt (1/4 tbs, 1/2 tbs). Combine well with a whisk to ensure there are no lumps. Cut the cauliflower into bite size pieces – about 2-3 cm fleurets. Add the cauliflower to the batter and combine to coat the cauliflower.

*The BBQ will be used to cook the corn. If you don’t have a BBQ you can cook the corn on a baking sheet in the oven for about 10 minutes.

2

Bake the fries: Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tbs, 1 tbs), salt (1/4 tbs, 1/2 tbs), and pepper (1 pinch, 1/8 tbs). Combine to ensure even coating and place in 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.

3

Bake the cauliflower: Line a baking sheet with non-stick liner or parchment paper. Place the coated cauliflower bites on the baking sheet in a single layer. Bake in the over for about 15 minutes or until the cauliflower is soft. Rinse and dry the bowl used for the batter. Add the maple BBQ sauce and the baked cauliflower bites to the medium bowl. Combine to coat the cauliflower in the maple BBQ sauce.

4

Cook the corn and cut the green onion: While the fries are baking, peel the corn and place on the BBQ. Cook 5 minutes, turn the corn and cook an additional 5 minutes or until cooked and slightly roasted. Cut the green onion in 1/2 cm pieces.

5

Garnish & serve: On individual plates, place oven baked fries, BBQ cauliflower and a corn. Spoon about 1 1/2 tbsp of chipotle mayo on each corn and garnish with green onion. Serve.