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OC Inspiration Box

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Watch the instructional videos from the Okanagan College Culinary Students

A fun partnership project with the Okanagan Culinary College students. Typically they open their kitchens to the public and during COVID they wanted to have something to outreach to the community.

Click add to cart to have everything you need to make this dish added to your cart. Already have some of the ingredients? No problem just customize the box and delete the things you already have.  PLEASE NOTE: full sizes of each item is added to your cart, not portions.  
**The recipe calls for 1/4 cup of white wine which is not included in the cart suggestion

Watch their instructional and plating videos to learn how to make a gourmet dinner featuring local foods!

Click on Recipes for the details on how to make it, and directions for links to the instructional videos.

4 CHICKEN BREASTS, SKIN ON OR OFF
1 RED ONION, DICED
1 LEMON
4 CLOVES GARLIC, CRUSHED
4 TBSP OLIVE OIL
2 TBSP ZA'ATAR SPICE
2 TSP SUMAC SPICE
½ TSP CINNAMON
½ CUP CHICKEN BROTH OR STOCK
1 TSP SALT
½ TSP BLACK PEPPER
M I D D LE E A S T E R N C H I C K E N Z A ' A T A R
S E R V E S 4
INSTRUCTIONS
1. In a bowl, mix the chicken breast, onions, lemon zest and juice with the garlic, 3 tbsp of olive oil, spices and broth or
stock, salt and pepper. Marinade in the fridge for at least 3 hours for best flavour.
2. Preheat oven to 400°F. Take chicken breasts out of the marinade and set aside. Put all the marinade into a large
baking pan. Pat the chicken dry with a paper towel and sear the chicken in an oiled heated pan over medium to high
heat briefly for about 2 minutes on each side or until golden brown. Then, lay the chicken breasts onto the marinade,
lying flat with a little space between them. The chicken should be skin side up!
3. Oven roast for 18-25 minutes in the pre-heated oven, until cooked all the way through. Health Canada recommends
cooking chicken to a minimum internal temperature of 165°F.
4. Take out of the oven and let rest for 3-5 minutes before serving.
Optional toppings:
While the chicken is roasting, toast the pine nuts in a small frying pan with a little oil over medium heat, stirring constantly
till golden brown. Transfer to a paper towel lined plate to absorb the oil.
Serve the chicken on the marinade topped with the pine nuts and parsley with Pea Risotto and Asparagus and side of Carrot
and Radish Salad.

1/2LBS RADISHES
½ LBS CARROTS
2 STALKS GREEN ONION
2 TBSP CILANTRO
DRESSING:
½ TSP LEMON ZEST
½ TSBP ORANGE ZEST
1 LEMON, JUICED
1 ORANGE, JUICED
1.5 TBSP OLIVE OIL
2 PINCH SALT
1 PINCH PEPPER
C A R R O T A N D R A D I S H S A L A D

INSTRUCTIONS
1. Thinly slice radishes, carrots and green onions.
2. Finely chop cilantro.
3. In a medium bowl, combine sliced radishes, carrots and green onions. Add cilantro and toss.
4. In another small bowl, whisk dressing ingredients together until blended.
5. Pour the dressing over the salad, toss to coat and refrigerate for at least ½ hour before serving.
Serve with Middle Eastern Chicken Za'atar and Pea Risotto with Asparagus.

3 CUPS CHICKEN BROTH OR STOCK
2 TSBP BUTTER, UNSALTED
2 TBSP OLIVE OIL
½ BUNCH GREEN ASPARAGUS, CHOPPED
2 PINCHES SALT
1 PINCH PEPPER
½ CUP PEAS
½ CUP YELLOW ONION, DICED
2 CLOVES GARLIC
1 CUP ARBORIO RICE
¼ CUP WHITE WINE
¼ CUP PARMIGIANO CHEESE, GRATED
P E A R I S O T T O W I T H A S P A R A G U S
S E R V E S 4

INSTRUCTIONS
1. In a medium pot, bring the chicken broth or stock to a low simmer.
2. In a larger pot, melt 1 tbsp of butter over medium-low heat. Add the asparagus, salt and pepper. Cook the
asparagus, stirring frequently for about 2-3 minutes or until it is tender-crisp. Add the peas and continue cooking for 1
more minute. Transfer the vegetables to a plate and set aside to cool.
3. In the same pot, melt the rest of the butter and add the olive oil over medium-low heat. Then, add the onions and
cook, stirring frequently till translucent (approximately 2 minutes). Add the garlic and cook for 1 more minute. Do not
brown! Then, add the rice and cook, stirring constantly till it is glossy (approximately 2 minutes).
4. Add the wine and cook till completely absorbed.
5. Ladle about 1 cup of the simmering stock/broth into the rice and cook, stirring frequently until absorbed. Continue
adding the stock/broth, 1 cup at a time and stirring frequently until absorbed and the rice is al dente, with just a
slightly firm to the bite, and creamy. Cook for about 20-25 minutes. Stay with the risotto and keep stirring to prevent it
from sticking or drying up.
6. Stir in the reserved peas and asparagus, Parmigiano cheese and 1 tbsp of extra butter into the risotto, adjust
seasoning with salt and pepper as desired. If the risotto is too thick, thin out with a bit of stock/broth.
Serve immediately as a side dish with the Middle Eastern Chicken Za'atar and Carrot and Radish Salad.

150 ML THYME, DRIED AND CRUSHED
150 ML CUMIN, GROUND
150 ML CORIANDER, GROUND
150 ML SEASAME SEEDS, TOASTED
150 ML SUMAC SPICE
25 ML SALT
1 TSP CHILI FLAKES, CRUSHED
COMBINE ALL INGREDIENTS IN A MEDIUM BOWL
Z A ' A T A R A R A B I C S P I C E M I X
* * B A T C H Q U A N T I T Y
1 TBSP THYME, DRIED AND CRUSHED
1 TBSP CUMIN, GROUND
1 TBSP CORIANDER, GROUND
1 TBSP SEASAME SEEDS, TOASTED
1 TBSP SUMAC SPICE
½ TSP SALT
¼ TSP CHILI FLAKES, CRUSHED
COMBINE ALL INGREDIENTS IN A MEDIUM BOWL
Z A ' A T A R A R A B I C S P I C E M I X
* * I N D I V I D U A L P O R T I O N T O U S E F O R
M I D D L E E A S T C H I C K E N Z A ' A T A R R E C I P E

Instructional Video: https://youtu.be/s699547ponY
Individual Videos


Plating:
Mariko - https://youtu.be/xEQYgRICU40
Jessica - https://youtu.be/0YRJ8cN8vLU
Katarina - https://youtu.be/km8VTl3RQyE

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