Apple and Maple Syrup Tarts A simple, yet elegant dessert. Truly greater than the sum of its parts. It can be served room temperature or warm and is even better with a scoop of vanilla ice cream. Preparation Time: 20 minutesCooking Time: about 10 minutesChilling Time: about 4 hoursBaking Time: 25 minutesServes 6 4 Ontario Egg Yolks1/4 cup (50 mL) granulated sugar1/4 cup (50 mL) Ontario Maple SyrupPinch salt3 tbsp (45 mL) cornstarch3/4 cup (175 mL) Ontario Milk3/4 cup (175 mL) 35% Ontario Whipping Cream1/2 tsp (2 mL) vanilla1 tbsp (15 mL) icing sugar1 pkg (397 g) frozen block puff pastry, thawed and refrigerated3 Ontario Apples, such as Idared, Jonagold or Crispin apples1/4 cup (50 mL) lightly packed light brown sugar     In heatproof bowl, whisk egg yolks, granulated sugar, 2 tbsp (25 mL) of the maple syrup and salt, until smooth and pale yellow. Gradually whisk in cornstarch until smooth and well combined.    In medium saucepan, over medium heat, bring milk and cream to boil. Gradually whisk into yolk mixture. Return mixture to pan. Bring to gentle boil, whisking continuously. Simmer for 1 to 2 minutes or until slightly thickened; remove from heat. Stir in remaining maple syrup and vanilla. Transfer mixture to medium bowl. Place plastic wrap directly on surface. Refrigerate until cold, about 3 hours. (Make-ahead and refrigerate for up to 3 days.)    Line back of baking sheet with parchment paper (easier to slide tarts off after baking). On lightly floured work surface, roll puff pastry out to about 1/4-inch (5 mm) thickness. Trim to two 5- x 10-inch (12 x 25 cm) rectangles; place on baking sheet. Cover loosely; refrigerate for 20 minutes until chilled. Prick pastry several times with fork.    Spread chilled egg mixture evenly onto each pasty, leaving 1/2-inch (1 cm) border. Peel, core and slice apples into thin wedges. Starting at one end of pastry, lay apple slices overlapping slightly.    Bake in 400°F (200°C) oven 15 to 20 minutes, until pastry has risen and is pale golden-brown. Sprinkle with brown sugar. Return to oven and bake for another 4 to 5 minutes, or until sugar has caramelized. Remove tarts from oven; transfer to wire rack and cool. Cut into 6 pieces. Serve warm or at room temperature. Sprinkle with icing sugar, if desired. Nutritional information:1 ServingPROTEIN: 8 gramsFAT: 30 gramsCARBOHYDRATE: 66 gramsCALORIES: 560FIBRE: 3 gramsSODIUM: 210 mg – Printed with permission from Foodland Ontario…

Veal Pesto Burgers Italian-inspired, these burgers are bursting with fresh flavours. Grilling Time: 20 minutesPreparation Time: 15 minutesServes 6 1/4 cup (50 mL) fresh Ontario Basil Leaves2 tbsp (25 mL) grated Parmesan cheese2 tbsp (25 mL) olive oil1 clove Ontario Garlic, chopped1-1/2 lb (750 g) lean Ontario Ground Veal1 Ontario Egg, lightly beaten1/4 cup (50 mL) dried breadcrumbs1/2 tsp (2 mL) saltPinch pepper1 large Ontario Onion, sliced1 large Ontario Sweet Greenhouse or Field Yellow Pepper, sliced into strips1 200 g container Ontario Bocconcini Cheese, drained and sliced1 Ciabatta baguette, cut into 6 pieces and sliced in half lengthwise3/4 cup (175 mL) tomato sauce30 fresh Ontario Basil Leaves     In food processor, combine basil, cheese, 1 tbsp (15 mL) of the oil and garlic; process until almost smooth. In large bowl, combine veal, egg, breadcrumbs, basil pesto, salt and pepper. Shape into 6 burgers.    In medium bowl, toss onion, yellow pepper and remaining 1 tbsp (15 mL) of oil. Place in grilling basket; grill, covered over medium-high heat, turning occasionally, until tender, about 5 minutes.    Place burgers on greased grill over medium-high heat. Grill, covered, for 5 to 7 minutes per side, or until no longer pink inside and thermometer inserted sideways into centre of each burger reads 160°F (71°C). Top with cheese; grill to melt.    Toast baguette cut side down on grill. Spread each baguette bottom with tomato sauce. Top with burger, grilled peppers and onion, basil and baguette top. Nutritional information:1 BurgerPROTEIN: 29 gramsFAT: 19 gramsCARBOHYDRATE: 37 gramsCALORIES: 440FIBRE: 2 gramsSODIUM: 820 mg – Printed with permission from Foodland Ontario

Halloween house party     Make October 31 a spooky night, with these kid-friendly meals and treats:    Spooky Pasta: Stir-fried vegetables combined with pasta and frozen cooked meatballs make for a quick dinner. For fun, you can pretend that the curly pasta looks likes worms and meatballs look like eyeballs.    Boo burgers and chili: For a quick-and-easy Halloween supper, carve jack-o’-lantern faces into slices of orange Cheddar cheese. Top patties with the “pumpkin” cheese slices and broil until just melted for delicious Halloween burgers.     For another easy meal the kids will love, top individual bowls of chili with a spooky slice of cheese cut into a witch, black cat, pumpkin or ghost shape.    Creepy cakes: Finish a caramel-apple flavoured Scary Spider Cake (recipe follows) with a super-easy “spider” decoration crafted with a gumdrop and black licorice.    Wormy apples (recipe follows): For a fun Halloween party treat, stuff apples with granola and chocolate chips before baking. Before serving decorate with a gummy worm.  Scary Spider Cake (Caramel Apple Cake)     Don’t let the long ingredient list scare you. It’s really just a one-layer cake with diced apple and toffee bits, an icing and an easy decoration. Without the decoration, it’s still a great cake. Preparation Time: 15 minutesBaking Time: 45 minutesServes 8 Cake:2 cups (500 mL) all-purpose flour1 cup (250 mL) granulated sugar2 tsp (10 mL) baking powder1/2 tsp (2 mL) salt1/2 tsp (2 mL) ground nutmeg1/2 cup (125 mL) unsweetened apple juice or milk1/2 cup (125 mL) butter, softened2 Ontario Eggs2 tsp (10 mL) vanilla1-1/2 cups (375 mL) diced peeled Ontario Apples (2 small)1/2 cup (125 mL) toffee bits Caramel Icing:1/4 cup (50 mL) butter1/2 cup (125 mL) packed dark brown sugar2 tbsp (25 mL) milk1-1/2 cups (375 mL) sifted icing sugar White Icing for Spider Web:1/2 cup (125 mL) sifted icing sugar1 to 2 tsp (5 to 10 mL) milk Spider Decoration:Black gumdrop and thin black licorice laces     Line bottom of 9-inch (23 cm) springform pan with parchment paper; grease side of pan. Set aside.    In large bowl, combine flour, sugar, baking powder, salt and nutmeg. Add juice, butter, eggs and vanilla; beat with electric hand-mixer on low speed until combined, about 1 minute. Beat on medium speed for 30 seconds until smooth (batter will be thick). Fold in apples and toffee bits; scrape into prepared pan. Bake in 350°F (180°C) oven for 40 to 45 minutes or until toothpick inserted in centre comes out clean and top is golden. Let cool on wire rack for 10 minutes. Release pan side and let cool completely on wire rack.    In small saucepan, melt butter over medium heat. Stir in brown sugar; increase heat and cook until bubbly. Remove from heat. Add milk; beat until smooth. Gradually add icing sugar, whisking until spreading consistency. Immediately spread over cake top and side, working quickly to create smooth surface.    Stir icing sugar with just enough milk to make piping consistency. Spoon into piping bag or small resealable plastic bag and cut 1 corner off bag to make hole. Pipe 4 or 5 concentric circles on top of cake. Immediately draw 8 lines with knife from centre of cake to edge at regular intervals to create spider web. Place black gumdrop on cake top. Arrange 8 licorice laces as spider legs radiating from body. If not serving immediately, cover and keep at room temperature. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 23 gramsCARBOHYDRATE: 109 gramsCALORIES: 651 Wormy Apples     For a Halloween treat, stuff apples with granola and chocolate chips before baking.     Before serving, top with a Gummy Worm.     Idared, Cortland or Northern Spy are good choices for baked apples because they hold their shape.     Baking time will vary with different types of apples. Preparation Time: 10 minutesBaking Time: 40 minutesServes 6 6 Ontario Baking Apples, Idared, Cortland or Northern Spy1/2 cup (125 mL) granola1/4 cup (50 mL) chocolate chips1/4 tsp (1 mL) cinnamon2 tbsp (25 mL) butter1 cup (250 mL) apple juice6 Gummy Worms     Remove cores from apples, leaving bottoms intact. Combine granola, chocolate chips and cinnamon. Cut butter into small pieces and work into mixture with fingers until combined; stuff into apples. Place in baking dish just large enough to hold apples; pour in apple juice. Bake, uncovered, in 350°F (180°C) oven until apples are tender when pierced, 35 to 45 minutes. Let cool about 10 minutes.    Tuck one end of each Gummy Worm into filling in each apple, leaving most of the worm dangling out. Serve warm. Nutritional Information:1 ServingPROTEIN: 2 gramsFAT: 9 gramsCARBOHYDRATE: 39 gramsCALORIES: 240 – Printed with permission from Foodland Ontario 

Apple, Walnut and White Chocolate Cookies White chocolate adds a decadent touch to these simple cookies, which are great for at-home treats or hostess gifts. Preparation Time: 20 minutesBaking Time: 15 minutesMakes about 40 cookies 1/2 cup (125 mL) butter, softened1 cup (250 mL) packed brown sugar1 Ontario Egg1-3/4 cups (425 mL) all-purpose flour1/2 tsp (2 mL) each nutmeg and  baking sodaPinch salt1 Ontario Apple, cored and finely chopped1/2 cup (125 mL) chopped toasted walnuts4 oz (125 g) white chocolate, coarsely chopped     In large bowl, cream butter, brown sugar and egg until blended.     Combine flour, nutmeg, baking soda and salt. Add to creamed mixture, mixing well.     Stir in chopped apple, walnuts and chocolate.     Drop by small spoonfuls, about 2 inches (5 cm) apart, onto greased cookie sheets.     Bake in 375°F (190°C) oven for about 15 minutes or until golden brown.     Let cool on racks. Nutritional Information:1 ServingPROTEIN: 1 gramFAT: 4 gramsCARBOHYDRATE: 12 gramsCALORIES: 97 – Printed with permission from Foodland Ontario

Carrot Apple Muffins Apples and carrots keep these tasty muffins moist. Peeling the apples is not necessary, peels soften as they cook. They are easy to make and taste fantastic. They are the perfect treat for breakfast or snack anytime of the day. Preparation Time: 20 minutesBaking Time: 25 minutesMakes 12 muffins Topping:2 tsp (10 mL) granulated sugar1/4 tsp (1 mL) ground cinnamon Batter:1-3/4 cups (425 mL) all-purpose flour2-1/2 tsp (12 mL) ground cinnamon2 tsp (10 mL) baking powder3/4 tsp (4 mL) salt1/2 tsp (2 mL) each ground ginger and nutmeg1/4 tsp (1 mL) baking soda2 Ontario Eggs3/4 cup (175 mL) packed brown sugar1/2 cup (125 mL) Ontario 2% Milk1/3 cup (75 mL) vegetable oil1-1/2 tsp (7 mL) vanilla2 cups (500 mL) finely shredded Ontario Carrots1-1/2 cups (375 mL) diced unpeeled Ontario Apples (such as McIntosh, Cortland or Golden Delicious)1/2 cup (125 mL) chopped pecans     Topping: In small bowl, stir together granulated sugar and cinnamon; set aside.     Batter: In large bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and baking soda. In another large bowl, whisk together eggs, brown sugar, milk, oil and vanilla. Stir in carrots, apples and pecans. Stir liquid ingredients into dry ingredients just until combined.     Spoon batter into paper-lined muffin cups; sprinkle with topping. Bake in 400°F (200°C) oven for 23 to 25 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes. Remove muffins to wire rack to cool. Nutritional Information:1 MuffinPROTEIN: 4 gramsFAT: 11 gramsCARBOHYDRATE: 34 gramsCALORIES: 245FIBRE: 2 gramsSODIUM: 240 mg – Printed with permission from Foodland Ontario

Chicken Parmesan with Tomato Zucchini Sauce     Try this recipe featuring Ontario chicken in a crispy Parmesan-crumb coating, topped with a fresh Roma tomato and zucchini sauce. Serve Chicken Parmesan with Tomato Zucchini Sauce over egg noodles or your favourite pasta. Preparation Time: 35 minutesCooking Time: 1 hourBaking Time: 20 minutesMakes 6 servings 2 tbsp (25 mL) olive oil1 cup (250 mL) chopped Ontario Onion3/4 cup (175 mL) diced Ontario Zucchini1 large clove Ontario Garlic, minced2 lbs (1 kg) Ontario Roma Tomatoes, seeded and chopped3 tbsp (45 mL) tomato paste2 tsp (10 mL) brown sugar1 tsp (5 mL) dried oreganoSalt and pepper, to taste1 tbsp (15 mL) finely chopped fresh Ontario Basil2 tbsp (25 mL) finely chopped fresh Ontario Parsley Chicken:3/4 cup (175 mL) all-purpose flour1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper4 Ontario Eggs1-1/4 cups (300 mL) breadcrumbs1 cup (250 mL) freshly grated Parmesan Cheese1 tsp (5 mL) each dried basil and oregano3 large boneless skinless Ontario Chicken Breasts (about 750 g)1/4 cup (50 mL) olive oil175 g Ontario Mozzarella Cheese, thinly sliced     In large Dutch oven, heat oil over medium-low heat. Add onion; cook, stirring for 6 minutes, until soft. Stir in zucchini and garlic; cook for 2 minutes, stirring. Stir in tomatoes. Bring to boil; reduce heat, cover and simmer for 15 to 20 minutes until vegetables are soft and sauce is slightly thickened. Stir in tomato paste, brown sugar, oregano, salt and pepper; cook 5 minutes. Remove from heat, stir in fresh basil.     Chicken: Meanwhile, in shallow dish, stir together flour, salt and pepper. In separate shallow dish, whisk eggs with 2 tbsp (25 mL) water. In third shallow dish, stir together breadcrumbs, 3/4 cup (175 mL) of the Parmesan cheese, basil and oregano.     Slice chicken horizontally into 2 pieces. Pound to 1/2-inch (1 cm) thickness. Dredge chicken with flour, dip in egg then breadcrumb mixture; press firmly to coat. Place on large plate.     In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Cook chicken in batches for about 4 minutes per side, or until coating is golden brown, adding oil between batches. Place in single layer on large rimmed baking sheet. Top each with about 1/2 cup (125 mL) of the sauce, sprinkle with remaining Parmesan cheese and top with slices of mozzarella.     Bake in 350°F (180°C) oven for 20 minutes or until warmed through and cheese melts on top. Sprinkle with parsley. Serve over noodles. Nutritional information:1 ServingPROTEIN: 52 gramsFAT: 32 gramsCARBOHYDRATE: 42 gramsCALORIES: 670FIBRE: 4 gramsSODIUM: 998 mg – Printed with permission from Foodland Ontario

Kale and Romaine Salad with Maple Dressing     Kale and romaine lettuce are the base for this delicious meal-type salad. Ontario maple syrup and Dijon mustard add a sweet tang to the vegetables, feta cheese and hard-cooked eggs. Enjoy Kale and Romaine Salad with Maple Dressing for lunch, brunch or dinner. Preparation Time: 35 minutesCooking Time: 10 minutesServes 4 4 cups (1 L) chopped Ontario Kale Leaves4 cups (1 L) chopped Ontario Romaine Lettuce1 cup (250 mL) shredded Ontario Red Cabbage1/2 cup (125 mL) thinly sliced Ontario Red Onion1/2 cup (125 mL) coarsely shredded Ontario Carrots2 hard-cooked Ontario Eggs4 strips Ontario Bacon, chopped1/2 cup (125 mL) crumbled Ontario Feta Cheese Dressing:1/4 cup (50 mL) apple cider vinegar3 tbsp (45 mL) Ontario Maple Syrup1 tbsp (15 mL) Dijon mustard1/4 cup (50 mL) vegetable oilSalt and pepper     In large salad bowl, combine kale, lettuce, cabbage, onion and carrots. Cover and refrigerate.     Peel and slice eggs. In large skillet, cook bacon over medium heat until crispy; drain on paper towel.     Dressing: In liquid measure, whisk together vinegar, maple syrup and mustard. Whisk in oil. Season with salt and pepper, to taste. (Dressing can be made ahead; cover and refrigerate.)     To serve, toss salad with dressing. Top with egg, bacon and feta. Nutritional information:1 ServingPROTEIN: 12 gramsFAT: 24 gramsCARBOYHDRATE: 26 gramsCALORIES: 360FIBRE: 3 gramsSODIUM: 630 mg – Printed with permission from Foodland Ontario

Welcome Autumn with local flavours     Crisp, sunny days and cool starry nights make for a beautiful autumn. Get into the kitchen this fall season with tasty new recipes featuring Ontario fresh food! When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    This easy Sheet Pan Vegetable Frittata is the perfect recipe to get your day started. The frittata can be made ahead and re-heated for quick breakfasts or lunch. Add ham or bacon if desired. Serve on a bun or with a side salad. Sheet Pan Vegetable Frittata Preparation Time: 20 minutesBaking Time: 40 minutesMakes 8 servings 1 pkg (227 g) sliced Ontario Mushrooms1-3/4 cups (425 mL) halved multi-coloured Ontario Grape and Cherry Tomatoes1/2 cup (125 mL) each diced Ontario Greenhouse Sweet Red and Yellow Peppers1/2 cup (125 mL) diced Ontario Red Onion2 tbsp (25 mL) olive oil16 Ontario Eggs1/2 cup (125 mL) Ontario 2% MilkSalt and pepper2 tbsp (25 mL) finely chopped fresh Ontario Basil (or 2 tsp/10mL dried basil)2 cups (500 mL) chopped Ontario Baby Spinach1 cup (250 mL) coarsely shredded Ontario Aged White Cheddar Cheese     Spray 15- x 10-inch (39 x 25 cm) rimmed baking sheet with cooking spray; line with parchment paper. Arrange mushrooms, tomatoes, peppers and onion on baking sheet in single layer; drizzle with oil. Bake in 400°F (200°C) oven stirring once, until softened and lightly browned, about 20 minutes. Remove baking sheet from oven; reduce oven temperature to 375°F (190°C).     Meanwhile, in large bowl, thoroughly whisk together eggs and milk. Season with salt and pepper. Sprinkle basil and spinach over hot vegetables; sprinkle with cheese. Pour egg mixture over top. Bake for 20 minutes or until set in the centre. Nutritional information:1 ServingPROTEIN: 18 gramsFAT: 18 gramsCARBOHYDRATE: 7 gramsCALORIES: 269FIBRE: 2 gramsSODIUM: 270 mg     We know buying food and cooking is different during COVID-19. Be prepared with a list of what you need before you head out for your weekly grocery shopping. Keep your distance from other shoppers and try to use one designated shopper per family if possible. We are here to help. Visit us at foodlandontario.ca to find more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry. It’s easy to cook with tasty Ontario ingredients! – Printed with permission from Foodland Ontario

Caprese Turkey Skillet Supper This salad comes to the skillet easily with turkey as the protein of choice. Light and full of flavour you can serve this on its own or alongside some pasta salad or rice. Preparation Time:  15 minutesCooking Time:  8 minutesServes 4  400 g Ontario Turkey Scaloppini, about 6  to 8 pieces*3/4 tsp (4 mL)  dried basil leaves1/2 tsp (2 mL)  each salt and pepper2 tbsp (30 mL)  extra virgin olive oil plus more for drizzling2  Ontario Tomatoes, sliced8  fresh Ontario Basil Leaves1  buffalo mozzarella or fresh mozzarella ball (4 oz/125 g), drained and sliced4 cups (1 L)  Ontario Baby ArugulaBalsamic glazeToasted bread slices (optional)     Lay scaloppini out on cutting board and sprinkle both sides with basil, salt and pepper.     Heat oil in large skillet and brown scaloppini on both sides, in batches if necessary. Reduce heat to low and top scaloppini with tomato, basil and mozzarella alternating. Cover and cook for 1 minute or until cheese melts slightly. Remove from heat.     Sprinkle arugula over platter and drizzle with more extra virgin olive oil and sprinkle lightly with salt. Top with scaloppini, drizzle with balsamic glaze and serve with toasted bread, if desired. *TIP: If you are unable to find turkey scaloppini in your local grocery store, you can purchase one boneless, skinless turkey breast (about 450 g), cut it into 6-8 pieces, place between parchment paper or saran wrap and then flatten them with a meat mallet (or rolling pin). Recipe and Photography:Turkey Farmers of Ontario

Crêpes with Ice Cream and Cherry Topping A tangy red tart cherry sauce crowns delicious crêpes for a special dessert. Sauce is also delicious over pancakes or plain cheesecake. Preparation Time: 45 minutesStanding Time: 1 hour and 30 minutesCooking Time: 25 minutesServes 4 (Makes 8 crêpes) 2 Ontario Eggs1-1/4 cups (300 mL) Ontario Milk1 cup (250 mL) all-purpose flour2 tbsp (25 mL) granulated sugar1-1/2 tsp (7 mL) vanilla1/2 tsp (2 mL) salt3 tbsp (45 mL) melted butter, cooled Topping:4 cups (1 L) fresh Ontario Red Tart Cherries, pitted3/4 cup (175 mL) granulated sugar3 tbsp (45 mL) cornstarch1/2 tsp (2 mL) almond extract2-2/3 cups (650 mL) vanilla ice cream1/2 cup (125 mL) toasted sliced almonds     In blender or food processor, combine eggs, milk, flour, sugar, vanilla, salt and 1 tbsp (15 mL) of the butter; blend until smooth. Pour into large bowl or glass measure; cover and refrigerate for 1 hour or up to 24 hours.     Heat 9-inch (23 cm) nonstick skillet over medium heat. Gently stir batter. Brush pan with 1 tsp (5 mL) of the remaining butter. When skillet is hot, pour 1/4 cup (50 mL) of the batter into centre of pan, swirling pan to coat bottom; cook for about 1 minute or until bottom is golden. Flip over and cook for 45 seconds. Transfer to waxed paper- lined plate. Repeat with remaining batter and butter. (Wrap cooled crepes and refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)     Topping: In large bowl, mix together cherries and 1/2 cup (125 mL) of the sugar. Let stand for 30 minutes. In sieve over medium bowl, drain cherries; measure 1 cup (250 mL) of juice. In large saucepan, combine sugar and cornstarch. Stir in cherry juice; bring to boil over medium-high heat. Reduce heat and simmer, stirring until thickened, about 2 minutes. Stir in cherries and almond extract. Cook until hot, about 2 minutes. (Make ahead: cover and refrigerate for up to 2 days.)     To serve, scoop about 1/3 cup (75 mL) of ice cream on one side of each crêpe near the edge; fold in half twice to form cone shape. Spoon sauce over top; sprinkle with almonds. Serve immediately. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 18 gramsCARBOHYDRATE: 60 gramsCALORIES: 426FIBRE: 2 gramsSODIUM: 240 mg- Printed with permission from Foodland Ontario