Onion and Gouda Twist Bread     The smell of sautéed onions is hard to beat and this pastry features all those delicious, caramelized onion flavours. Thyme, rosemary and gouda cheese round out this pull-apart appetizer, making it impossible to resist. Serve with a refreshing glass of sweet sparkling apple cider. Preparation Time: 20 minutesCooking Time: 45 minutesBaking Time: 40 minutesServes 4 to 6 2 tbsp (25 mL) butter2-1/2 cups (625 mL) diced Ontario Onions, about 31/4 tsp (1 mL) each salt, dried thyme and rosemary1/8 tsp (0.5 mL) freshly ground black pepper2 cups (500 mL) shredded Ontario Gouda Cheese2 sheets pre-rolled puff pastry  (450 g)2 slices cooked Ontario Bacon,crumbled1 tbsp (15 mL) Ontario Milk2 tbsp (25 mL) chopped fresh Ontario Parsley     In large nonstick skillet, melt butter over medium heat. Add onions, salt, thyme, rosemary and pepper; cook, stirring occasionally, for 15 minutes or until onions are browned. Set aside; let cool for 10 minutes.     Lay sheets of puff pastry out on clean surface. Spread caramelized onions, cheese and bacon over each sheet, dividing equally. Roll up each sheet, jelly roll-style, and cut each in half lengthwise to make 4 pieces total. Pinch along open edges to seal in filling.     Carefully twist one length of pastry and place in the middle of parchment paper-lined rimmed baking sheet, shaping to make a coil. Twist another length of pastry; pinch one end to join to outside end of coil and wrap around to keep coiling. Repeat with remaining two lengths, joining and pinching together each piece to make one large coil. Brush with milk.     Bake in 400ºF (200°C) oven for 35 to 40 minutes until pastry is puffed, golden and cooked through. Sprinkle with parsley and serve hot. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 18 gramsFAT: 37 gramsCARBOHYDRATE: 36 gramsCALORIES: 557FIBRE: 2 gramsSODIUM: 714 mg – Printed with permission from Foodland Ontario

Love Local this Holiday Season     It’s that time of year to gather your loved ones and create lasting memories around the table. From a hearty breakfast, appetizers and a decadent dessert, our recipes are delicious and highlight all the local ingredients produced right here in Ontario. When shopping at your grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.     Share a cozy morning together with our skillet Cheesy Hashbrown and Eggs. Enjoy a savoury bite of crispy potatoes, melted cheddar and sunny-side-up eggs, perfect for dipping your toast. You can customize by adding herbs, toppings or a dash of hot sauce for an extra kick.     Onion and Gouda Pull Apart Twist is a tasty starter that will have everyone reaching for seconds. Each piece has a delectable balance of tender pastry, caramelized onions and gooey melted Ontario gouda, making it impossible to resist.     Bursting with flavour, Crispy Veal Cakes with Spicy Aioli make wonderful appetizers for holiday festivities. These patties are encased in a golden-brown crust, topped with spicy aioli and served on a bed of microgreens — sure to be a hit at your holiday gathering!     Savour the creamy decadence of our no-bake Apple Caramel Cheesecake. This dessert is our take on the classic pairing of apples and sweet caramel combined with warm spices all in an easy, make-ahead recipe.     Love local, fresh Ontario food this holiday season! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Cheesy Hashbrown and Eggs     A recipe for a simple hashbrown skillet with delicious sunny-side-up eggs perfect for dipping your toast! This hearty breakfast has everything you need for those cold days where you just want to stay inside cuddled up by a fire. Preparation Time: 20 minutesCooking Time: 45 minutesServes 4 to 6 3 cups (750 mL) shredded Ontario Potatoes, about 3 or 4 medium potatoes4 Ontario Eggs1 cup (250 mL) shredded Ontario Cheddar Cheese1/4 cup (50 mL) diced Ontario Onion1/2 tsp (2 mL) each salt and pepper2 tbsp (25 mL) butter3 slices cooked Ontario Bacon, crumbled2 tbsp (25 mL) chopped fresh chivesFreshly ground black pepper     Place shredded potatoes in colander in sink or bowl; squeeze out as much liquid as possible and discard. In medium bowl, lightly beat 1 of the eggs; stir in potatoes, 1/2 cup (125 mL) of the cheese, onion, salt and pepper.     In 9-inch (23 cm) oven-proof skillet, melt butter over medium heat. Remove from heat; press potato mixture into skillet. Return skillet to heat; cook for 8 minutes. Place skillet in 400°F (200°C) oven and bake for 20 minutes.     Remove skillet from oven; sprinkle with remaining cheese. Crack remaining 3 eggs over top. Return to oven, bake for 10 to 14 minutes, until egg whites are set and yolks are cooked to desired doneness. Serve in skillet sprinkled with bacon, chives and pepper. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 12 gramsFAT: 15 gramsCARBOHYDRATE: 15 gramsCALORIES: 242FIBRE: 1 gramSODIUM: 470 mg – Printed with permission from Foodland Ontario

Savoury Pork and Apple Bites Cutting pork tenderloin into longer strips makes for the perfect two-bite finger food. The sweetness of the apples combined with savoury pork is the ‘must try” addition to your next entertaining menu. Preparation Time: 25 minutesBaking Time: 15 minutesMarinating Time: 30 minutes (or up to 8 hours)Makes 20 pieces 2 tbsp (25 mL) olive oil1 tsp (5 mL) each dried thyme and oregano leaves1/2 tsp (2 mL) kosher salt1/4 tsp (1 mL) freshly ground black pepper2 cloves Ontario Garlic, minced500 g Ontario Pork Tenderloin2 Ontario Apples, such as Gala, Empire or McIntosh (unpeeled)10 slices Ontario Bacon, cut in half crosswise Dip:1/2 cup (125 mL) plain Ontario Greek Yogurt1 tbsp (15 mL) olive oil1 tbsp (15 mL) finely chopped capers2 tsp (10 mL) fresh lemon juice or caper juice1/4 tsp (1 mL) each kosher salt and freshly cracked black pepper     In medium bowl, combine oil, thyme, oregano, salt, pepper and garlic. Set aside. Cut pork tenderloin into 10 medallions, then slice in half lengthwise; add to garlic mixture. Let stand 30 minutes or cover and refrigerate for up to 8 hours.    Slice apples in half lengthwise, then cut each half lengthwise into 5 pieces; remove and discard core and seeds.    To assemble, lay bacon onto work surface; top each slice with a piece of pork and apple slice. Wrap bacon evenly around the ingredients. Place on foil-lined rimmed baking sheet. Bake in 450°F (230°C) oven for 15 minutes or until instant-read thermometer inserted in pork registers 160°C (71°C).    Dip: In small bowl, combine yogurt, oil, capers, lemon juice, salt and pepper.    Serve bites on platter with dip. Nutritional Information:1 Piece with dipPROTEIN: 8 gramsFAT: 5 gramsCARBOHYDRATE: 3 gramsCALORIES: 90FIBRE: 0 gramSODIUM: 174 mg – Printed with permission from Foodland Ontario

Creamy Street Corn Salad The delicious combination of roasted corn and crunchy peppers with the brightness of fresh tomatoes makes for an amazing side dish to grilled steak, fish or chicken or a ready-to-go vegetarian filling in a wrap. Preparation Time: 30 minutesRoasting Time: 10 minutesCooking Time: 3 minutesServes 4 to 6 2 tbsp (25 mL) olive oil4 cups (1 L) Ontario Corn Kernels (about 5 cobs)1/4 cup (50 mL) chopped Ontario Prosciutto (about 3 slices)2 cups (500 mL) diced Ontario Tomatoes (2 tomatoes)1 cup (250 mL) chopped Ontario Green Pepper (1 pepper)2 tbsp (25 mL) finely chopped Ontario Jalapeño Pepper1/2 cup (125 mL) thinly sliced  Ontario Green Onions (2 or 3) Dressing:1/4 cup (50 mL) crumbled Ontario  Feta Cheese2 tbsp (25 mL) Ontario Sour  Cream1/2 tsp (2 mL) grated lime rind2 tbsp (25 mL) fresh lime juice1 tbsp (15 mL) mayonnaise1 tbsp (15 mL) finely chopped fresh Ontario Cilantro (Coriander)1/2 tsp (2 mL) each salt and  pepper     Grease large, rimmed baking sheet with oil; spread corn evenly across baking sheet. Roast in 450°F (230°C) oven for 10 minutes or until kernels are browned and slightly charred. Set aside to cool.    In medium skillet, over high heat, cook prosciutto, stirring, for 2 to 3 minutes or until slightly crispy. Set aside.    Dressing: In medium bowl, combine cheese, sour cream, lime rind and juice, mayonnaise, cilantro, salt and pepper until smooth.    Add corn, tomatoes, green pepper and jalapeño to dressing; stir to coat. Top with green onions and crispy prosciutto. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 7 gramsFAT: 10 gramsCARBOHYDRATE: 24 gramsCALORIES: 208FIBRE: 4 gramsSODIUM: 510 mg – Printed with permission from Foodland Ontario

Buffalo Chicken Enchiladas     Replace wing night with a simple version of the ever-popular Buffalo chicken wings. Simmering sweet potato with the chicken makes for a thickened and more mellow version of the hot flavours. It’s a guaranteed crowd-pleaser; double or triple the filling and use it as a taco filling. Preparation Time: 25 minutesCooking Time: 35 minutesBaking Time: 20 minutesMakes 6 1/4 cup (50 mL) butter250 g boneless skinless Ontario Chicken Breasts, chopped1 Ontario Onion, finely chopped1 Ontario Sweet Potato, peeled and diced (about 3 cups/750 mL)1/2 cup (125 mL) each cayenne pepper sauce and water1/4 cup (50 mL) smoky barbecue sauce (or your favourite)6 8-inch (15 cm) flour tortillas1-1/2 cups (375 mL) shredded Ontario Monterey Jack  Cheese2 tbsp (25 mL) prepared ranch or blue cheese dressing2 Ontario Green Onions, thinly sliced2 tbsp (25 mL) chopped fresh Ontario Cilantro (Coriander)Ontario Carrot and Celery sticksRanch dressing, to dip     In large heavy skillet, melt butter over medium-high; add chicken, onion and sweet potato. Cook, stirring, for about 5 minutes, until onion softens. Add hot sauce and water; bring to a boil. Reduce heat to medium low; cover and simmer for 25 minutes or until chicken is cooked and potatoes are fork-tender. Stir in barbecue sauce; simmer uncovered for about 5 minutes, until some of the liquid has evaporated. With fork, mash sweet potato to make a thick, creamy sauce.    On work surface, lay down one flour tortilla; top with approximately 1/2 cup (125 mL) chicken mixture. Top with 2 tbsp (25 mL) shredded cheese; roll up and place seam-side down in 13- x 9-inch (33 x 23 cm) baking or casserole dish. Repeat with remaining tortillas; top with remaining shredded cheese.    Bake in 350°F (180°C) oven for 20 minutes or until cheese is melted and tortillas are browned. Remove from oven; drizzle with 2 tbsp (25 mL) ranch dressing. Sprinkle with green onions and cilantro.    Serve with carrot and celery sticks and extra dressing. Nutritional Information:1 EnchiladaPROTEIN: 20 gramsFAT: 23 gramsCARBOHYDRATE: 33 gramsCALORIES: 420FIBRE: 4 gramsSODIUM: 560 mg – Printed with permission from Foodland Ontario

September marks the transition from summer to autumn, and it’s the perfect time to check out the harvest at your local grocery store, farmers’ market and on-farm market. Use seasonal ingredients to bring delicious fall flavours to life that will delight your family and friends. Our recipes are bound to keep you inspired as you embrace the changing season.    Enjoy a slice of Cranberry Zucchini Bread that will leave you wanting more. The mellow flavour of the zucchini pairs perfectly with the tart cranberries. Great for breakfast, a mid-morning snack or pack it on the go.    Buffalo Chicken Enchiladas are a new twist on the classic enchiladas. We combined the bold flavour of spicy Buffalo sauce, chopped chicken and gooey melted cheese, all wrapped up in a warm tortilla. If you have the time, double or triple the filling to have ready for tacos or a burrito bowl.    Crisp sweet peppers, fresh corn, tomatoes and crumbled feta make this Creamy Street Corn Salad extra delicious. This flavourful salad will make a wonderful addition to steaks, burgers, wraps and rice bowls.    Our baked Savoury Pork and Apple Bites are the perfect appetizer for your autumn entertaining. The flavour is heightened by the natural sweetness from the apples mingling with the savouriness of the pork tenderloin strips.It’s the perfect time to celebrate the autumn harvest in your kitchen with fresh produce and these flavourful recipes you’re sure to enjoy!    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Cranberry Zucchini Bread Preparation Time: 20 minutesBaking Time: 1 hour and5 minutesMakes 9 slices 1/2 cup (125 mL) melted butter or vegetable oil1/2 cup (125 mL) plain Ontario   Greek Yogurt1/2 cup (125 mL) granulated sugar1/4 cup (50 mL) packed brown sugar1 tbsp (15 mL) grated lemon rind1/4 cup (50 mL) fresh lemon juice2 Ontario Eggs1-3/4 cups (425 mL) all-purpose flour1 tsp (5 mL) each baking powder and baking soda1/2 tsp (2 mL) salt1-1/2 cups (375 mL) grated yellow or green Ontario Zucchini1/2 cup (125 mL) chopped fresh or frozen Ontario Cranberries Topping:1/2 cup (125 mL) plain Ontario Greek Yogurt2 tbsp (25 mL) Ontario Honey     Grease 9- x 5-inch (2 L) metal loaf pan; line bottom and long sides with parchment paper, leaving overhang. Set aside.    In large bowl, whisk together butter, yogurt, sugar, brown sugar, lemon rind, lemon juice and eggs until well combined.    In medium bowl, stir together flour, baking powder, baking soda and salt.    Stir dry ingredients into wet ingredients, until just combined. Fold in zucchini and cranberries (batter will be slightly thick); scrape into prepared loaf pan.    Bake in 325°F (160°C) oven for 1 hour and 5 minutes or until tester inserted into centre comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack and cool completely.    Topping: In small bowl, combine yogurt and honey.    To serve, cut into slices and top with dollop of honey yogurt. Nutritional Information:1 SlicePROTEIN: 6 gramsFAT: 16 gramsCARBOHYDRATE: 43 gramsCALORIES: 335FIBRE: 1 gramSODIUM: 180 mg – Printed with permission from Foodland Ontario

Grilled Vegetable Platter    

An assortment of grilled vegetables is an ideal accompaniment to steak or chicken. Or, for a meatless meal, chop after grilling and add to cooked penne and sprinkle with crumbled feta cheese. Preparation Time: 30 minutesGrilling Time: 11 minutesServes 6 3 small Ontario Eggplants1 Ontario Zucchini, about 6 inches (15 cm)1 Ontario Yellow Summer Squash, about 6 inches (15 cm)1 each large Ontario Greenhouse Sweet Red and Yellow Pepper1 Ontario Red Onion1 pkg (227 g) Ontario Crimini Mushrooms1/4 cup (50 mL) olive oil3 clusters Ontario Cherry Tomatoes on the Vine (about 18) Dressing:2 tbsp (25 mL) olive oil1 tsp (5 mL) balsamic vinegar1 small clove Ontario Garlic, pressedSalt and pepper, to taste     Trim stem end from eggplant, zucchini and summer squash; slice lengthwise about 1/4 to 1/2-inch (0.5 to 1 cm) thick. Cut peppers into 6 strips. Cut onion into 8 to 10 wedges, leaving root intact. Trim stems on mushrooms. Brush vegetables with oil.     Place half of the eggplant, zucchini, summer squash, peppers, onion and mushrooms on grill over medium-high heat. Grill, covered turning occasionally for 3 to 4 minutes or until tender, removing to cutting board as they are done. Repeat with remaining vegetables. Cool peppers slightly; remove blackened skin. Trim off onion stem ends.     Place tomato clusters on grill. Grill covered for 2 to 3 minutes, until starting to blister. Dressing:    In small bowl, whisk together oil, vinegar and garlic. Season with salt and pepper.     Arrange vegetables on platter; drizzle with dressing. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 14 gramsCARBOHYDRATE: 24 gramsCALORIES: 235FIBRE: 8 gramsSODIUM: 65 mg- Printed with permission from Foodland Ontario

Very Berry Sheet Cake    

This cake has a light texture with a subtle honey-vanilla flavour and features delicious summer berries. If desired, top with a dollop of sweetened whipped cream. 

Preparation Time: 20 minutes

Baking Time: 28 minutes

Makes 18 pieces 

2-1/4 cups (550 mL) all-purpose flour2-1/2 tsp (12 mL) baking powder3/4 tsp (4 mL) salt1 cup (250 mL) butter, at room temperature3/4 cup (175 mL) granulated sugar4 Ontario Eggs1/2 cup (125 mL) Ontario Honey1 tbsp (15 mL) vanilla1/4 cup (50 mL) Ontario Milk2 cups (500 mL) Ontario Strawberries, quartered or halved1 cup (250 mL) each Ontario Raspberries and Blueberries4 tsp (20 mL) granulated sugar    

In medium bowl, stir together flour, baking powder and salt. Set aside.     In large bowl, using electric mixer, on medium speed, beat together butter and 3/4 cup (175 mL) sugar until light and fluffy. Beat in eggs, one at a time, beat in honey and vanilla. On low speed, beat in flour mixture alternately with milk, just until combined.     Spread batter evenly in well-greased 15- x 10 x 1-inch (38 x 25 x 2.5 cm) light-coloured aluminum baking pan. Arrange berries randomly over batter. Sprinkle 4 tsp (20 mL) sugar over top. Bake in 350°F (180°C) oven for 25 to 28 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for at least 5 minutes. Best served within a day. Tip:    For best results, dry berries thoroughly on paper towel after washing. 

Nutritional Information:1 Piece

PROTEIN: 3 gramsFAT: 12 gramsCARBOHYDRATE: 33 gramsCALORIES: 246FIBRE: 1 gramSODIUM: 220 mg 

– Printed with permission from Foodland Ontario

Turkey Kebabs with Cilantro Crema

 Feel free to spice up the marinade with a bit of cayenne pepper, crushed red pepper flakes or smoked paprika. Top with the refreshing or fresh and flavourful creamy cilantro drizzle. 

Preparation Time: 25 minutes

Grilling Time: 10 minutes

Makes 6 

Cilantro Crema:1/2 cup (125 mL) 0% plain Greek yogurt1/3 cup (75 mL) mayonnaise1 small clove Ontario Garlic, crushed2 tbsp (25 mL) finely chopped fresh Ontario Cilantro (Coriander) or Chives Kebabs:750 g bone-in, skin on Ontario Turkey Breast2 tbsp (25 mL) each vegetable oil and fresh lime juice1-1/2 tsp (7 mL) chili powder3/4 tsp (4 mL) each ground cumin, onion powder and dried oregano leaves1/2 tsp (2 mL) salt1 each Ontario Greenhouse Sweet Red and Yellow Pepper1 Ontario Red Onion6 flatbreads (such as naan, tortillas or pita) Cilantro Crema:    In medium bowl, whisk together yogurt, mayonnaise, garlic and cilantro. Thin with a bit of water if crema is too thick. Cover and refrigerate up to 3 days. Kebabs:    Remove skin and trim bone from turkey breast. Cut turkey into large chunks. In large bowl, whisk together oil, lime juice, chili powder, cumin, onion powder, oregano and salt. Add turkey and stir to coat. Set aside.     Cut peppers into large chunks. Cut onion into wedges, then chunks. Thread piece of turkey, red and yellow pepper pieces and a few slices of onion onto metal or soaked wooden skewers. Repeat until skewer is full, leaving space at ends. Repeat with remaining skewers until ingredients are all used.     Place kebabs on greased grill over medium heat. Grill covered, turning once, for about 10 minutes, until instant-read thermometer inserted into centre of turkey reads 165°F (74°C).     Remove to platter; cover with foil. Place flatbreads briefly onto grill to warm. Slide meat and vegetables from skewers onto each flatbread, drizzle with Cilantro Crema. Fold over and enjoy. Nutritional Information:1 ServingPROTEIN: 31 gramsFAT: 20 gramsCARBOHYDRATE: 37 gramsCALORIES: 455FIBRE: 2 gramsSODIUM: 735 mg – Printed with permission from Foodland Ontario