Recipes

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The addition of carrot and apple makes these baked doughnuts with maple glaze moist and absolutely irresistible.
Preparation Time: 35 minutes
Baking Time: 20 minutes
Makes 10
1-1/2 cup (375 mL) self-raising cake and pastry flour
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) each cardamom and salt
2 Ontario Eggs
1/3 cup (75 mL) packed brown sugar
3 tbsp (45 mL) melted butter
1 tsp (5 mL) vanilla
3/4 cup (175 mL) grated Ontario Carrot
3/4 cup (175 mL) finely diced Ontario Apple
3/4 cup (175 mL) 2% plain Greek Yogurt
Maple Glaze:
1/2 cup (125 mL) icing sugar
3 tbsp (45 mL) Ontario Maple Syrup
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) ground cinnamon
    In medium bowl, combine flour, cinnamon, cardamom and salt.
    In large bowl, whisk together eggs, sugar, butter and vanilla. Stir in carrot and apple. Stir in flour mixture, alternating with yogurt until batter is smooth. Spoon into large zip-lock plastic bag and press out excess air. Cut small corner off bag; gently press to pipe dough into greased doughnut pan, filling 10 doughnut cavities.
    Bake in 425°F (220°C) oven for 18 to 20 minutes or until lightly browned and doughnuts spring back when lightly touched. Let cool in pan on rack for 5 minutes; invert onto rack and cool completely.
    Maple Glaze: In small bowl, stir together icing sugar, maple syrup, vanilla and cinnamon. If necessary, add water to thin icing to desired consistency. Drizzle doughnuts with glaze when cooled.
Nutritional Information:
1 Doughnut
PROTEIN: 4 grams
FAT: 5 grams
CARBOHYDRATE: 33 grams
CALORIES: 190
FIBRE: 1 gram
SODIUM: 170 mg
– Printed with permission from Foodland Ontario

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If time permits, make this hearty comfort food a day ahead and refrigerate overnight. It will be easier to remove excess fat and slice before reheating in the sauce. Slice against the grain for a fork-tenderness that will almost melt into the sauce. Serve with mashed potatoes.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Slow-Cooker Time:
6 hours on Low
Serves 8
4 lb (2 kg) Ontario Beef Brisket
2 tsp (10 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) thinly sliced Ontario Onions
3 tbsp (45 mL) finely chopped Ontario Garlic
1 cup (250 mL) sweet-style chili sauce
3/4 cup (175 mL) Ontario Honey
1/2 cup (125 mL) raisins, finely chopped
1/3 cup (75 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
3 bay leaves
1 tbsp (15 mL) finely chopped fresh Ontario Parsley
    Pat brisket dry; season both sides with salt and pepper. In large skillet, heat oil over medium-high heat, brown brisket on all sides, about 5 minutes per side. Add half of the onions and half of the garlic to slow-cooker; top with brisket.
    Discard fat from skillet; return skillet to heat. Add chili sauce, honey, raisins, vinegar, mustard, chili powder, cinnamon, allspice and bay leaves; stir until just boiling, scraping up any browned bits on bottom of skillet. Pour over brisket; top with remaining onions and garlic. Cover and cook on Low for 6 hours, or until brisket is tender but still resistant when pierced with fork.
    Remove brisket to cutting board; discard any fat from the sauce. If there are 2 layers of meat, separate them and discard centre fat layer. Slice brisket thinly against the grain. Serve sliced meat and sauce sprinkled with parsley.
Nutritional Information:
1 Serving
PROTEIN: 43 grams
FAT: 16 grams
CARBOHYDRATE: 40 grams
CALORIES: 478
FIBRE: 1 gram
SODIUM: 1080 mg
– Printed with permission from Foodland Ontario

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Mashed cooked sweet potato and maple syrup adds moistness to these decadent chocolate brownies.
Preparation Time: 15 minutes
Microwave Time: 13 minutes
Baking Time: 25 minutes
Makes 24 squares
1 Ontario Sweet Potato (about 12 oz/375 g)
2 oz (60 g) dark or semi-sweet chocolate, chopped
1/2 cup (125 mL) butter
1 cup (250 mL) firmly packed brown sugar
1/2 cup (125 mL) Ontario Maple Syrup
2 Ontario Eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
Icing:
3 oz (90 g) dark or semi-sweet chocolate, chopped
1/3 cup (75 mL) plain unsweetened yogurt (approx.)
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) sifted icing sugar (approx.)
Line bottom and sides of 13- x 9-inch (3 L) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang at each end.
Scrub sweet potato, trim off ends and pierce with small knife in several places. Microwave on High for 6 to 8 minutes or until tender, turning over halfway through. When cool enough to handle; remove skin and mash with fork until smooth. Measure out 1 cup (250 mL) and place in large bowl, set aside.
In small microwavable bowl, combine chocolate and butter. Microwave on Medium for 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted; set aside to cool slightly.
Add brown sugar and maple syrup to sweet potato and with wooden spoon, beat until smooth. Beat in eggs, one at a time. Stir in chocolate mixture and vanilla until smooth.
In medium bowl, combine flour, cocoa, baking powder and salt; stir into chocolate mixture until dry ingredients are moistened. Spread evenly in prepared pan. Bake in 350°F (180°C) for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Let cool completely in pan on wire rack. Using parchment overhang, lift brownie from pan. Remove parchment and place brownie on large platter.
Icing: In medium microwaveable bowl, place chocolate. Microwave on Medium for 2 to 3 minutes or until chocolate is partially melted. Stir until chocolate is melted. Stir in yogurt and vanilla until smooth. Stir in icing sugar until smooth. Add either more yogurt or icing sugar if needed for a spreadable consistency. Spread evenly over brownie; set aside to let icing firm up.
Nutritional Information:
1 Brownie
PROTEIN: 2 grams
FAT: 6 grams
CARBOHYDRATE: 32 grams
CALORIES: 185
FIBRE: 0.5 grams
SODIUM: 105 mg
– Printed with permission from Foodland Ontario

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Beef and Black Bean Chili
Whether it simmers on the stove or in the slow-cooker, prepare this ahead to enjoy the game with friends. Serve this hearty bowl of chili with lots of crusty bread. Chipotle peppers are dried red jalapeño peppers that have a rich, smoky flavour.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Simmering Time: 2 hours or
Slow-Cooker Time:
7 hours on Low
Serves 6 to 8
3 tbsp (45 mL) vegetable oil
2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
1 each Ontario Greenhouse Yellow and Orange Sweet Pepper, chopped
1/4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) chipotle chili or regular chili powder
1 tbsp (15 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) cubes
1 can (28 oz/796 mL) diced tomatoes with liquid
2 cans (19 oz/540 mL) black beans, drained and rinsed
    In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Cook onions, garlic and peppers until lightly softened, about 8 minutes. Transfer to Dutch oven or slow-cooker.
    Meanwhile, in plastic bag, combine flour, chili powder, cumin, salt and pepper. Toss beef in flour mixture until evenly coated.
    Heat 1 tbsp (15 mL) of the oil in same skillet. Cook beef, in batches, over medium-high heat until browned on all sides, about 5 to 7 minutes per batch, adding more oil as needed. Add to vegetables in Dutch oven or slow-cooker.
    Add tomatoes to skillet, stirring up any brown bits and bring to boil. Pour over beef and vegetables in Dutch oven or slow-cooker.
    Dutch oven: Cover and bring to boil, reduce heat and simmer until beef is tender, about 1-1/2 hours. Add beans and simmer 30 minutes.
    Slow-cooker: Cover and cook on Low until beef is tender, about 6 hours. Add beans and cook on Low for 1 hour.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 27 grams
FAT: 11 grams
CARBOHYDRATE: 26 grams
CALORIES: 318
FIBRE: 5 grams
SODIUM: 430 mg
– Printed with permission from Foodland Ontario

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Beets add sweetness and a bright colour to this popular appetizer and best of all, ideally made ahead. Serve with vegetables of the season – greenhouse peppers, cauliflower or with toasted pita wedges, bagel chips or crostini.
Preparation Time: 15 minutes
Roasting Time: 1 hour
Makes about 3 cups (750 mL)
3 Ontario Beets, about 1 lb (500 g)
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 clove Ontario Garlic, chopped
1/4 cup (50 mL) each tahini (sesame seed paste) and olive oil
2 tbsp (25 mL) each fresh lemon juice and prepared horseradish
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh Ontario Parsley Leaves
Trim tops and tails off beets. Wrap in foil and place in baking pan. Roast in 400°F (200°C) oven for 1 hour or until tender. Unwrap and cool slightly. Peel and chop.
In food processor, pulse chickpeas until chopped. Add beets, garlic, tahini, oil, lemon juice, horseradish, salt and pepper. Process until smooth, scraping down sides often. Remove to serving bowl and stir in parsley.
Make-ahead Tip: Cover and refrigerate up to 2 days ahead. To freeze, do not add the parsley. Once thawed, stir in chopped parsley.
Nutritional Information:
1 Serving (2 tbsp/25 mL):
PROTEIN: 2 grams
FAT: 3 grams
CARBOHYDRATE: 5 grams
CALORIES: 53
FIBRE: 1 gram
SODIUM: 90 mg
– Printed with permission from Foodland Ontario

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Watching football while enjoying sticky chicken wings and a cold brewed beverage is a sport in itself. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin.
Preparation Time: 10 minutes
Baking Time: 50 minutes
Broiling Time: about 2 minutes
Serves 6 as an appetizer,
Makes about 34 wing pieces
2-1/2 lb (1.25 kg) Ontario Chicken Wing Pieces (no tips)
Salt and pepper
1/2 cup (125 mL) Ontario Maple Syrup
1 tbsp (15 mL) each Dijon mustard and soy sauce
1/4 tsp (1 mL) crushed red pepper flakes
1 clove Ontario Garlic, minced
    Line large shallow rimmed baking pan with parchment paper. Arrange chicken wing pieces in single layer on pan. Season with salt and pepper. Bake in 400°F (200°C) oven for 30 minutes.
    Meanwhile, in small bowl, whisk together maple syrup, mustard, soy sauce, red pepper flakes and garlic.
    Drain fat from pan. Pour maple sauce over wings; toss to coat evenly.
    Bake 20 minutes, turning once, until wings are cooked when pierced with knife. Broil until wings are brown and crispy, turning wings as needed, 1 to 2 minutes.
    Place on large platter and let cool about 10 minutes before serving. Season to taste with salt and pepper.
Nutritional Information:
1 Serving
PROTEIN: 27 grams
FAT: 18 grams
CARBOHYDRATE: 18 grams
CALORIES: 350
FIBRE: 0 grams
SODIUM: 405 mg
– Printed with permission from Foodland Ontario

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This creamy kale appetizer is ghoulishly delicious and addictive. Serve with tortilla shards or baguette slices, sweet red pepper wedges and carrot slices.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Baking Time: 20 minutes
Makes about 2-1/2 cups (625 mL)
1/2 cup (125 mL) diced pancetta (about 2 oz/60 g)
1/2 cup (125 mL) chopped Ontario Shallots
4 cups (1 L) finely chopped and stemmed Ontario Kale
3 cloves Ontario Garlic, minced
1 pkg (250 g) light brick cream cheese, cut into cubes
1/2 cup (125 mL) grated Ontario Carrot
3/4 cup (175 mL) shredded Ontario Aged Cheddar Cheese
1/4 cup (50 mL) low fat mayonnaise
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) crushed red pepper flakes
1 tbsp (15 mL) Ontario Maple Syrup
In large nonstick skillet, over medium heat, cook pancetta for 3 minutes. Add shallot and cook, stirring until softened, about 2 minutes. Add kale (with water clinging) and garlic, cover and cook about 4 minutes or until kale is wilted, stirring halfway through. Stir in cream cheese and carrot; cook, mashing cream cheese with wooden spoon until melted, about 2 minutes. Remove from heat, stir in Cheddar cheese, mayonnaise, mustard and red pepper flakes.
Spread into shallow 3 cup (750 mL) ovenproof baking dish. Bake in 350°F (180°C) oven for 20 minutes or until hot and creamy. Drizzle with maple syrup.
Tortilla Shards: Brush two 10-inch (25 cm) flour tortillas each with 1/4 tsp (1 mL) of vegetable oil and sprinkle with coarse salt to taste. Place directly on oven rack in 350°F (180°C) oven. Bake for 8 to 10 minutes or until crisp. Cool slightly before breaking into shards.
Nutritional Information:
1 Serving (1 tbsp/15 mL):
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATE: 4 grams
CALORIES: 70
FIBRE: 0 grams
SODIUM: 120 mg
– Printed with permission from Foodland Ontario

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This vibrant salad is packed with goodness and a touch of East Indian flavouring. It is equally delicious as a side dish. It makes the perfect portable salad for gatherings.
Preparation Time: 15 minutes
Serves 6 to 8
Makes about 8 cups/2 L
3 tbsp (45 mL) each white wine vinegar and extra-virgin olive oil
2 tsp (10 mL) Ontario Honey
1 tsp (5 mL) garam masala
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1 clove Ontario Garlic, pressed
4 cups (1 L) chopped, stemmed Ontario Kale
1 can (19 oz/540 mL) chick peas, drained and rinsed
2 cups (500 mL) chopped Ontario Apples (about 2 apples)
1-1/2 cups (375 mL) cooked quinoa
1/3 cup (75 mL) diced Ontario Red Onion
1/4 cup (50 mL) each pumpkin seeds and dried cranberries
In large bowl, whisk together vinegar, oil, honey, garam masala, salt, pepper and garlic.
Add kale and toss to coat thoroughly. Stir in chick peas, apples, quinoa and onion.
Cover and refrigerate salad for at least 1 hour or up to 12 hours.
Just before serving, sprinkle with pumpkin seeds and cranberries.
Tip: To prepare kale, trim the leafy portion from either side of the tough stem; discard stem and chop leaves.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 7 grams
CARBOHYDRATE: 31 grams
CALORIES: 210
FIBRE: 4 grams
SODIUM: 170 mg
– Printed with permission from Foodland Ontario
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This appetizer is tasty and very impressive! The honey-thyme drizzle adds an interesting finishing flavour note.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Baking Time: 20 minutes
Makes 16 pieces
4 tsp (20 mL) butter
1 cup (250 mL) thinly sliced Ontario Leeks (white and pale green parts only)
2 cloves Ontario Garlic, minced
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
2 tsp (10 mL) apple cider vinegar
1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) thinly sliced Ontario Apple (Cortland, Spartan, Northern Spy)
1/2 cup (125 mL) Ontario Brie Cheese, diced (about 2 oz/60 g)
Drizzle:
4 tsp (20 mL) Ontario Honey
1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
1 tsp (5 mL) Dijon mustard
    In medium nonstick skillet, melt 2 tsp (10 mL) of the butter over medium heat; cook leeks, 1 clove of the garlic, 1/4 tsp (1 mL) each salt and pepper, stirring frequently, until leeks are tender, about 6 minutes. Stir in thyme. Transfer to bowl and refrigerate to cool, about 15 minutes.
    Meanwhile, in small saucepan, melt remaining butter with garlic over medium-low heat. Stir in remaining garlic, vinegar and 1/4 tsp (1 mL) of pepper. Set aside.
    Unroll puff pastry and leave on parchment paper. Place on baking sheet and with fork poke entire surface. Brush mustard over pastry, leaving 1/2-inch (1 cm) border. Scatter leek mixture over pastry and arrange apple slices on top. Brush with butter mixture and scatter cheese over top. Bake in 400°F (200°C) for 15 to 20 minutes or until pastry is golden.
    Drizzle: In small bowl, combine, honey, thyme and mustard. Cut tart into pieces and drizzle with honey mixture.
Nutritional Information:
1 Piece
PROTEIN: 2 grams
FAT: 7 grams
CARBOHYDRATE: 12 grams
CALORIES: 114
FIBRE: 0 grams
SODIUM: 140 mg
– Printed with permission from Foodland Ontario

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Clafouti is a traditional French dessert, with a texture between baked custard and a pancake. Tart cranberries are incorporated into these individual desserts and sweetened with maple syrup. Serve warm or at room temperature garnished with a dusting of icing sugar.
Preparation Time: 15 minutes
Baking Time: 40 minutes
Serves 6
2 tsp (10 mL) melted butter
1 cup (250 mL) fresh or frozen Ontario Cranberries, coarsely  chopped
3 Ontario Eggs
1/3 cup (75 mL) each all-purpose flour and granulated sugar
1/8 tsp (0.5 mL) salt
1 cup (250 mL) 2% Ontario Milk
1/4 cup (50 mL) Ontario Maple Syrup
2 tsp (10 mL) vanilla
Icing sugar
    Brush six 3/4-cup (175 mL) ramekins with butter. Equally divide cranberries among ramekins. Place ramekins on rimmed baking sheet.
    In large bowl or 4 cup (1 L) glass measure, whisk together eggs, flour, sugar and salt until smooth. Gradually whisk in milk, maple syrup and vanilla until blended. Pour over cranberries.
    Bake in 375°F (190°C) oven for 35 to 40 minutes or until puffed, set and lightly browned around edges. Let cool on wire rack for 15 minutes (they will sink). Dust with icing sugar.
Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 5 grams
CARBOHYDRATE: 31 grams
CALORIES: 183
FIBRE: 1 gram
SODIUM: 110 mg
– Printed with permission from Foodland Ontario