Panzanella

Panzanella is a classic delicious Italian dish.  This recipe is all about flavours. The bread soaks up the tangy red wine dijon dressing and herbs to give you the most flavourful croutons ever! Herb canellini beans, crunchy croutons, ripe tomatoes, fresh cucumbers, savoury kalamatas and salty capers make this dish perfect!

Featured Saskatchewan producers

You Will Need

Preparation

1

Prepare the vegetables:
Cut the cucumber in thin slices.
Remove the pits from the Kalamata olives Рreserve the brine for the dressing.
Pell and very thinly slice the shallot.
Cut the tomatoes in medium dices. Separate the basil leaves.

Make and roast the croutons: Turn on the oven to 375F.  Cut the ciabatta into 1 cm cubes. On a lined baking sheet, place the ciabatta cubes, oil (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/4 tsp,  1/2 tsp, 3/4 tsp). Toss to evenly coat each ciabatta cube and spread the cubes in a single layer on the baking sheet.  Bake 10 to 15 minutes until crisp and slightly browned. 

Gluten Friendly: Skip this step. You have double the spiced canellini beans instead of the ciabatta cubes.  

2

Drain the tomatoes: Place tomatoes in a colander placed over a bowl. Add 1/2(2p), 1 (4p), 1 1/2(6p) tsp of salt to the tomatoes and combine. Set aside for 15 minutes. 

3

Serve: Separate the basil leaves. In a large bowl, combine the croutons, tomatoes, dressing, basil leaves, Italian herb cannelini beans, capers, and black olives. Toss everything to coat. Let sit for 5 minutes. Taste and adjust salt and pepper as needed. Serve in individual bowls. 

If you’d prefer a warm dish you can heat up the cannelini beans by placing them in a bowl and microwaving them for 1 to 2 minutes.

4

Heat the beans: Place the spiced cannelini beans in a bowl. Season with salt.

Optional – If you prefer a warm dish, heat the spiced cannelini beans in the microwave.

5

Serve: In a large bowl, combine all the ingredients. Toss to coat. Let sit for minimum 5 minutes. Taste and adjust salt & pepper.

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Italian spiced canellini beans

(double for GF)

200 gr

400 gr

600 gr

basil

3 gr

6 gr

9 gr

Tomato

2

4

6

mini cucumber

1

2

3

Ciabatta

(not GF)

2

4

6

Black olives & capers

1/3 cup

2/3 cup

1 cup

dijon red wine vinegar dressing

1/4 cup

1/2 cup

3/4 cup

oil

1 tsp + 1 tbsp

2 tsp + 2 tbsp

3 tsp + 3 tbsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the 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.

Making this recipe with kids?
Ask the child to help by completing step 2 and 3.

  • Add the dijon red wine vinegar dressing to the tomato juice and wisk to combine.¬†
  • Toss together all the ingredients.¬†

Wine Pairings

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

TRADITIONAL BEE – PRAIRIE BEE
Mead ‚Äď the world‚Äôs oldest fermented beverage ‚Äď comes to you now in it‚Äôs purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient¬†libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price
(SLGA): $21.50

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Eggplant tomato pasta

Yummy shell pasta is tossed with bites of roasted eggplants, veggie ground and onions then given a coating of rich garlic tomato. Simple, easy & delicious! 

Featured Saskatchewan farmers and producers

You will need:

Preparation

1

Setup & prepare the vegetables:  Bring salted water to a boil in a pot for the  pasta. Wash and clean all produce. 

Cut the eggplant and onion in small dices. Mince the garlic.

2

Cook the vegetables: Heat a generous drizzle of oil in a deep skillet on medium heat. Add the eggplant and onion. Season with salt & pepper. Cook until soft Р15 minutes. Add the garlic and sauté for 1 minute.

3

Roast the veggie ground: Add the veggie ground to the skilled. Crumble the veggie ground and cook for 5 minutes.

4

Cook the pasta: Add the pasta to the salted water. Stir and cook for 8-9 minutes until all-dente.  Drain.

Gluten friendly: Stir and cook for 7-10 minutes until all-dente. Drain. Rinse with cold water.

5

Assemble the sauce: Add the diced tomato & tomato paste to the skillet. Bring to a simmer and let simmer for 1 minute.

Note: If the sauce if very thick, you can add water 1 tbsp at a time until desired consitency.

6

Assemble & garnish: Add the sauce to the pasta. Combine. Serve and garnish with red pepper flakes.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Shell pasta

180 gr

360 gr

540 gr

Diced tomato

1 1/2 cup

3 cups

4 1/2 cups

veggie ground

120 gr

240 gr

360 gr

onion

1 small

1 medium

1 large

eggplant

3 small

1 medium

1 large

garlic

3 cloves

6 cloves

9 cloves

red pepper flakes

1/8 tsp

1/4 tsp

1/2 tsp

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

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

EGGPLANT
Eggplants, along with tomatoes, bell peppers and potatoes, belong to the nightshade family of vegetables. Contrary to internet folklore, consumption of these vegetables is linked to lower rates of inflammation.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET COOKING
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. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Assemble the sauce
  • Assemble

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Vegetable cannellini curry

Get ready for a delicious creamy pinto bean coconut carrot curry… in a hurry! This beautiful curry is filled with the heart warming flavours of fresh ginger, garlic, tumeric, corriander, cumin, and the creaminess of coconut milk. This dish requires only 10 minutes of preparation time and a total of 30 minutes to make.¬†

Note: The curry leaves are eatible. 

Featured Saskatchewan Products

You Will Need

Preparation

1

Preparation: 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, 4 cups), 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 for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Prepare the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Mince the garlic. Grate the fresh ginger. Peel and thinly slice the carrot  Р1/4 to 1/2 cm.

3

Start cooking the vegetables: In a large pot add the oil (1 tsp, 2 tsp, 3 tsp) and heat on medium/high heat. Add the onion, garlic, carrot and ginger to the pot. Stirring regularly, cook on medium heat for about 5 minutes, until the onion is tender.

4

Roast the spices with the vegetables:  Add the creamy curry spice blend and salt (1/8 tsp, 1/4 tsp, 1/2 tsp) to the vegetables. Cook for 1 minute stirring regularly.

5

Finish the curry: Add the curry mix, coconut milk  and water (1 1/3 cup, 2 2/3 cups, 4 cups ) to the vegetables. In a strainer drain and rinse the pinto beans. Add the pinto beans to the curry. Stir to combine. Bring the curry to a low simmer and let simmer uncovered 15-20 minutes.

6

Serve: In individual bowls, place the  brown rice and curry.

Note: The curry leaves are eatible. 

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Brown Rice

140 gr

280 gr

420 gr

Onion

1 small

1 medium

1 large

Garlic

3 clove

6 cloves

9 cloves

Fresh ginger

1/2 inch piece

1 inch piece

1 1/2 inch piece

Carrot

200 gr

400 gr

600 gr

Creamy curry spice

25 gr

50 gr

75 gr

Pinto beans

200 gr

400 gr

600 gr

Curry mix

1/2 cup

1 cup

1 1/2 cup

Curry mix ingredients: Coconut mylk, tomato paste, cornstarch

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 Dietician

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

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

  • Roast the spices with the vegetables
  • Finish the curry

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Cellars Can Siol, Azimut Blanc 2017
Region: Penedès, Spain
Colour: White
Alcohol:
11.5%
Price: $20.27

Max Ferdinand Richter, Mulheimmer Zeppeling 2018
Region: Mosel, Germany
Colour: White
Alcohol:
10%

Bonnet-Huteau, Les Dabinières sur Lie 2018
Fantastic, vivacious Muscadet, full of zesty white fruit character, some minerality, plenty of weight from 6 months on lees (sur Lie) and organically produced.
Region: Muscadet, France
Colour: White
Alcohol:
12.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information