Strawberry Cheesecake Ice Cream Cake     Ontario Strawberries are the star of the show in this combo of two favourites–cheesecake and ice cream cake–in this easy-to-make dessert. Make it ahead to have ready and waiting in the freezer to serve as the finale to a family meal. Preparation Time: 35 minutesFreezing Time: 5 hoursRefrigerating Time: 15 minutesServes 8 1-1/4 cups (300 mL) graham cracker crumbs1/3 cup (75 mL) butter, melted1 cup (250 mL) diced Ontario Strawberries1/2 cup (125 mL) granulated sugar4 cups (1 L) vanilla ice cream1 pkg (250 g) cream cheese, at room temperature1 cup (250 mL) sliced Ontario StrawberriesFresh Ontario Mint Leaves     Line bottom of 8-inch (20 cm) springform pan with parchment paper. In medium bowl, mix together crumbs and butter. Press evenly into bottom of pan. Freeze while preparing filling.     In small bowl, combine diced strawberries and sugar. Let stand for 30 minutes.     Meanwhile, if necessary, place 2 cups (500 mL) of the ice cream in refrigerator for 15 minutes, until just soft enough to spread.     In medium bowl, using electric mixer on medium speed, beat cream cheese until smooth. Spoon about 2 tbsp (25 mL) of the juice from strawberry mixture into cream cheese; beat until smooth. Add remaining strawberry mixture beat on low speed just until blended.     Spread softened ice cream over crust, smoothing top. Spread half the cream cheese mixture over top; refrigerate remaining half. Freeze cake for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm, or for up to 2 days. Refrigerate cake for 15 minutes. Run knife inside ring of pan; remove ring. Arrange sliced strawberries and mint on top. Cut into wedges. Nutritional Information:1 ServingPROTEIN: 6 gramsFAT: 27 gramsCARBOHYDRATE: 42 gramsCALORIES: 430FIBRE: 1 gramSODIUM: 270 mg – Printed with permission from Foodland Ontario  

Chocolate Strawberry Pavlovas

 These pretty-as-a-picture pavlovas are restaurant worthy, yet easy to make at home. 

Preparation Time: 30 minutes Baking Time: about 1 hour Standing Time: 30 minutes Serves 6 

3/4 cup (175 mL) granulated sugar2 tbsp (25 mL) unsweetened cocoa powder1 tsp (5 mL) cornstarch3 large Ontario Egg Whites, at room temperature1/8 tsp (0.5 mL) salt1-1/2 tsp (7 mL) white vinegar1 tsp (5 mL) vanilla Filling:3 tbsp (45 mL) unsweetened cocoa powder3 tbsp (45 mL) granulated sugar1 cup (250 mL) 35% Ontario Whipping Cream1-1/2 cups (375 mL) diced Ontario Strawberries6 Ontario Strawberries, halved or quartered3 tbsp (45 mL) chocolate sauce     Line large baking sheet with parchment paper. Preheat oven to 325°F (160°C).     In small bowl, whisk together 1 tbsp (15 mL) of the sugar, cocoa and cornstarch; set aside.     In medium metal or glass bowl, using electric mixer on medium speed, beat egg whites with salt until soft peaks form. With mixer running, gradually beat in remaining sugar until stiff glossy peaks form. Add vinegar and vanilla; beat at low speed just until blended. In two additions, sift cocoa mixture over meringue; gently fold in with spatula until evenly blended.     Spoon meringue into 6 equal mounds on baking sheet. Shape each into a nest, about 3-1/2 inches (8 cm) diameter. Reduce temperature to 275°F (140°C); bake for about 1 hour or until crisp and centres sound hollow when lightly tapped. Turn oven off, prop door open; let cool for 30 minutes. Remove from oven; cool completely on baking sheet. (Meringues can be covered loosely with foil and stored at room temperature for up to 2 days.)     Filling: In medium bowl, combine cocoa powder and sugar. Gradually stir in cream until blended. Cover and refrigerate for 15 minutes or until well chilled. Just before serving, using electric mixer, whip chilled cream mixture until soft peaks form.     Place meringues on serving plates. Spoon whipped cream into centre; top with diced berries. Drizzle with chocolate sauce and garnish with halved berries. Nutritional Information:1 ServingPROTEIN: 4 gramsFAT: 15 gramsCARBOHYDRATE: 46 gramsCALORIES: 328FIBRE: 1 gramSODIUM: 95 mg – Printed with permission from Foodland Ontario

Chicken Strawberry Salad with Feta Dressing   

  A yogurt marinade keeps the chicken juicy and the zesty feta and yogurt dressing accents sweet strawberries and vegetables wonderfully. Prepare the components ahead and put together this main course together quickly at dinner time. 

Preparation Time: 20 minutesMarinating Time: 30 minutesCooking Time: 10 minutes Serves 4 

1 tsp (5 mL) smoked paprika1/4 tsp (1 mL) each salt and pepper1/4 cup (50 mL) 2% plain yogurt1 tbsp (15 mL) vegetable oil500 g boneless skinless Ontario Chicken Breasts or Thighs Salad:3 oz (90 g) Ontario Feta Cheese, broken in chunks1/4 cup (50 mL) 2% plain yogurt2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) vegetable oilPinch garlic powderSalt and pepper, to taste1 head Ontario Leaf Lettuce2 cups (500 mL) cold cooked grains (barley, quinoa or brown rice)16 Ontario Strawberries, halved1 Ontario Greenhouse Sweet Yellow Pepper, choppedHalf Ontario Greenhouse Cucumber, halved and sliced     In shallow dish, combine paprika, salt, pepper, yogurt and oil; add chicken and turn to coat. Cover and refrigerate for 30 minutes or for up to 1 day.     Salad: In blender, purée feta cheese, yogurt, vinegar, oil and garlic powder. Season with salt and pepper. Cover and refrigerate until serving, or up to 1 day.     Remove chicken from marinade; discard marinade. Place chicken on greased grill over medium heat. Grill, covered, turning chicken once, for 10 to 14 minutes, until chicken reaches internal temperature of 165°F (74°C). Transfer chicken to cutting board; let rest for 5 minutes, then slice.     In medium bowl, combine grains and 1/3 cup (75 mL) of the dressing. Divide lettuce leaves among plates. Arrange grains, strawberries, yellow pepper and cucumber on top. Top with chicken. Season with salt and pepper. Serve with remaining dressing. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 14 gramsCARBOHYDRATE: 37 gramsCALORIES: 420FIBRE: 5 gramsSODIUM: 490 mg – Printed with permission from Foodland Ontario 

Ontario Strawberries are the Berry Best!     It is time to celebrate the first days of summer with a basket of ripe, red and juicy Ontario strawberries. Their sweet-tart flavour makes them the perfect ingredient in many sweet and savoury recipes everyone will enjoy. Make It Local when shopping at your grocery store, farmers’ market, pick-your-own farm and on-farm market and cook with local ingredients.    Start the day with this easy-to-make Strawberry Basil Ricotta Toast, which is equally great for lunch with a side spinach salad or served as an appetizer. This new fresh twist to toast is topped with ricotta seasoned with fresh basil and topped with juicy, tangy-sweet Ontario strawberries. You can change up the topping as other Ontario fruits come into season.    Prepare the components ahead and enjoy this yummy main course Chicken Strawberry Salad with Feta Dressing for dinner. A yogurt marinade keeps the grilled chicken juicy and the zesty feta and yogurt dressing accents sweet strawberries and vegetables wonderfully.    These pretty-as-a-picture Chocolate Strawberry Pavlovas are restaurant worthy, yet easy to make at home. You can prepare the meringues up to two days in advance, which makes for a fast and easy dessert everyone will love.    Ontario Strawberries are the star of the show in this combo of two favourites–cheesecake and ice cream cake–in this easy-to-make frozen dessert. Strawberry Cheesecake Ice Cream Cake can be made ahead and waiting in the freezer to serve as the finale to a family meal or summer celebration.    We are here to help. There is a lot available from Ontario during the summer months. Visit us at foodlandontario.ca to find out what is in season, and for more quick and easy recipes you can make with food you have on hand in your pantry, fridge and/or freezer.    Celebrate summer with sweet, ripe Ontario berries. During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!

Strawberry Basil  Ricotta Toast Preparation Time: 10 minutesBaking Time: 5 minutesServes 4 1 cup (250 mL) Ontario Ricotta Cheese2 tsp (10 mL) chopped fresh Ontario BasilSalt and freshly ground black pepper, to taste4 mini naan or small pitas8 Ontario Strawberries, thinly sliced1 tsp (5 mL) Ontario Honey2 large fresh Ontario Basil  Leaves, cut into thin strips     In small bowl, combine ricotta, chopped basil and a pinch each salt and pepper.     Toast naan until golden and slightly crisp. Place on serving plates. Spread ricotta mixture on toast, arrange sliced strawberries on top. Drizzle with honey, sprinkle with strips of basil and salt and pepper.     Tip: Change up the topping as other Ontario fruits come into season. Try this with raspberries, mashed blueberries or thinly sliced nectarines, peaches or plums. Nutritional Information:1 ServingPROTEIN: 12 gramsFAT: 8 gramsCARBOHYDRATE: 31 gramsCALORIES: 248FIBRE: 1 gramSODIUM: 350 mg – Printed with permission from Foodland Ontario___________

Sweet Potato and Almond Cookies

These easy-to-make cookies feature mashed sweet potatoes and almond flour. They’re soft and flavourful with a nice crunch from the golden almond exterior. A great recipe to get the kids in the kitchen to help with mashing and rolling.

Preparation Time: 30 minutes
Standing Time: 30 minutes
Baking Time: 15 minutes
Makes 10 to 12 cookies

1 small Ontario Sweet Potato
(10 oz/300 g), unpeeled
2 cups (500 mL) almond flour
(approx.)
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) vanilla
3 Ontario Egg Yolks
1 tsp (5 mL) grated lemon zest
1 cup (250 mL) slivered almonds

In small pot, simmer whole sweet potato in water, until it can be easily pierced with knife, 20 to 25 minutes. Remove from water; let cool enough to handle, peel and mash in medium bowl. Measure out 3/4 cup (175 mL).

In medium bowl; add sweet potato, 1-3/4 cups (425 mL) of the almond flour, sugar, vanilla, 2 of the egg yolks and lemon zest. Mix well with wooden spoon until soft dough forms, about 1 minute. Dough will be sticky and have the consistency of mashed potatoes. If too sticky add more flour, one tablespoon (15 mL) at a time. Cover; let rest 30 minutes.

Place almonds on small plate. Form sweet potato mixture into balls; about 2 tbsp (25 mL) each. Roll in almonds; place on parchment paper-lined baking sheet. In small bowl, with fork, beat remaining egg yolk; lightly brush cookies.

Bake in 350°F (180°F) oven for 15 minutes, until almonds are golden. Serve warm or room temperature.

Nutritional Information:
1 Serving (When recipe makes 12 cookies):
PROTEIN: 6 grams
FAT: 13 grams
CARBOHYDRATE: 28 grams
CALORIES: 247
FIBRE: 3 grams
SODIUM: 0 mg

• Printed with permission
  from Foodland Ontario

Coddled Pork Chops with Cider A variation on a traditional Dublin Coddle, potatoes, carrots, cabbage and bacon, slow-cooked in cider and topped with pork chops. Serve with soda bread to soak up the flavourful sauce. Preparation Time: 30 minutesCooking Time: 16 minutesBaking Time: 1 hour and 50 minutesServes 4 2 tbsp (25 mL) vegetable oil4 slices thick-cut Ontario Bacon, cut into 1-inch (2.5 cm) pieces4 bone-in Ontario Pork Loin Chops, about 750 gSalt and pepper2 Ontario Onions, sliced2 cups (500 mL) 1/2-inch (1 cm) pieces Ontario Carrots3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Cabbage1 bay leaf3-1/2 cups (875 mL) peeled and sliced 1/2-inch (1 cm) thick Ontario Yellow Fleshed Potatoes, about 1-1/2 lbs (750 g)3/4 cup (175 mL) Ontario Sweet Apple Cider3 cups (750 mL) no salt addedchicken broth (approx.)Salt and pepper, to taste     In large Dutch oven, heat oil on medium-low heat. Add bacon; cook stirring often until crisp, 6 to 8 minutes. Remove bacon; reserve fat in Dutch oven. Turn heat to high, season pork with salt and pepper. Brown chops 2 to 3 minutes on each side, remove to plate and refrigerate. Pour off all but 2 tbsp (25 mL) fat.     Reduce heat to medium. In Dutch oven, layer onions, carrots and cabbage, seasoning each layer with salt and pepper. Top with bacon, bay leaf and potato slices. Increase heat to high; add cider. Boil to reduce cider by half, about 3 minutes. Add enough broth to come to bottom of potatoes. Cover; bake in 350°F (180°C) oven for 1 hour. Remove lid; bake for 30 minutes.     Arrange pork chops on top and return to oven, uncovered, for 15 to 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains. Remove and discard bay leaf. Nutritional Information:1 ServingPROTEIN: 33 gramsFAT: 14 gramsCARBOHYDRATE: 46 gramsCALORIES: 449FIBRE: 7 gramsSODIUM: 395 mg – Printed with permission from Foodland Ontario

Caribbean-Style Turkey Potato Curry Ontario turkey is the star of this hearty, mildly spicy stew. Caribbean curries are generally a vibrant yellow thanks to the extra turmeric. Serve with rice, naan or roti. Preparation Time: 30 minutesMarinating Time: 30 minutes or overnightCooking Time: 60 minutesServes 6 1 kg boneless skinless Ontario Turkey Breast, cubed3 tbsp (45 mL) mild curry powder2 tsp (10 mL) minced fresh gingerroot1 tsp (5 mL) each ground turmeric and dried thyme leaves15 whole allspice berries or 1/2 tsp (2 mL) ground allspiceCrushed red pepper flakes, to tasteSalt and pepper2 tbsp (25 mL) vegetable oil4 cups (1 L) 1-inch (2.5 cm) diced Ontario Yellow Fleshed Potatoes3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Carrot6 cloves Ontario Garlic, sliced1 Ontario Onion, diced4 cups (1 L) no salt added chicken broth (approx.)     In medium bowl, combine turkey, curry powder, ginger, turmeric, thyme, allspice, red pepper flakes and pinch each of salt and pepper. Stir to coat. Marinate for 30 minutes or cover and refrigerate overnight.     In Dutch oven, heat oil over medium-high heat. Add turkey, stir until lightly browned, 6 to 8 minutes. Add potatoes, carrots, garlic and onion. Season with salt and pepper. Cook stirring occasionally until onions soften, 4 to 6 minutes. Add enough broth to cover by 1/4-inch (5 mm). Bring to boil; reduce heat to gentle simmer. Cook, uncovered, for 45 minutes until sauce has thickened. Tip:     To serve the curry more like a soup, cut ingredients smaller and double the quantity of broth. Nutritional Information:1 ServingPROTEIN: 44 gramsFAT: 6 gramsCARBOHYDRATE: 25 gramsCALORIES: 338FIBRE: 4 gramsSODIUM: 220 mg – Printed with permission from Foodland Ontario

Savour Spring with Flavourful Local Recipes     Enjoying local food is an easy thing to do when you buy delicious food grown and produced in Ontario. Put the spring back in your step and savour these four delicious, family-friendly recipes featuring local goodness.    This colourful and refreshing Pickled Strawberry Salad is delightful for lunch. The pickled strawberries add a burst of sweet and sour to the salad. You can easily substitute blue cheese for a different flavour combination. Or, for a snack, try topping crackers with a strong cheese and pickled strawberries. Yum!    Take an imaginary trip on your March break and explore a dish of vibrant yellow Caribbean-Style Turkey and Potato Curry. Ontario turkey is the star of this hearty, mildly spicy stew. The curry pairs well with your choice of rice, naan or roti.    If you are looking for a new recipe to add to your St. Patrick’s Day celebrations, Coddled Pork Chops with Cider is the one to choose. This recipe is a variation on the traditional Dublin Coddle. The potatoes, carrots, cabbage and bacon are slow-cooked in sweet apple cider and topped with pork chops. Serve this hearty and tasty meal with soda bread to soak up the delicious sauce.    A great recipe to get your kids in the kitchen to help with the mashing and rolling is Sweet Potato and Almond Cookies. These easy-to-make cookies feature mashed sweet potato and almond flour. They’re soft and flavourful with a satisfying crunch from the golden almond exterior and will have you coming back for more. The cookies are a perfect snack or dessert served with a cold glass of milk.    There’s a lot available from Ontario every month and we are here to help you. Visit foodlandontario.ca to find out what’s available, and for more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Eating local is easy, flavourful and delicious year-round; now let’s get into the kitchen and start cooking!    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Pickled Strawberry Salad     Pickled strawberries add a burst of refreshing sweet and sour to the salad. Try substituting blue cheese for the goat cheese. The pickled strawberries are also delicious with a strong cheese on a cracker. Preparation Time: 30 minutesCooling Time: 60 minutesServes 6 3/4 cup (175 mL) white balsamic vinegar1/4 cup (50 mL) granulated sugar1-1/2 tsp (7 mL) mustard seeds1 bay leaf6 sprigs fresh Ontario Thyme, leaves picked and chopped, stems reservedPinch crushed red pepper flakesSalt and pepper1-1/2 cups (375 mL) hulled, quartered Ontario Greenhouse Strawberries1 Ontario Greenhouse Lettuce, (such as Boston, Bibb or Butter Head), separated into leavesHalf Ontario Greenhouse Cucumber, cut into matchsticks150 g Ontario Goat Cheddar, crumbled1 cup (250 mL) hazelnuts, toasted and coarsely chopped1/4 cup (50 mL) hazelnut oil or Ontario Sunflower Oil1 pkg (3 oz/100 g) Ontario Pea Sprouts, trimmed     In medium bowl, combine vinegar, sugar, mustard seeds, bay leaf, thyme stems, red pepper flakes, 1/2 tsp (2 mL) salt and 1/4 cup (50 mL) warm water; stir to dissolve sugar and salt. Add strawberries, cover, let cool to room temperature or refrigerate overnight. With slotted spoon, remove strawberries to paper towels. Remove and discard thyme stems and bay leaf; reserve pickling liquid.    Divide lettuce among 6 plates. In large bowl, toss cucumber, cheese, hazelnuts, oil, thyme leaves, pea sprouts, pickled strawberries and 3 tbsp(45 mL) of the reserved pickling liquid. Spoon over lettuce leaves. Season to taste with salt and pepper. Drizzle some of the pickling liquid around each serving. Tips: Pickled strawberries will keep for 5 days covered in the refrigerator. Pickling vinegar can be strained and used to make a strawberry vinaigrette. Nutritional Information:1 ServingPROTEIN: 11 gramsFAT: 29 gramsCARBOHYDRATE: 26 gramsCALORIES: 399FIBRE: 3 gramsSODIUM: 190 mg – Printed with permission from Foodland Ontario

Stove-Top Apple Crisp     This tasty crisp makes for the perfect easy weeknight dessert. If you like, dress it up with a scoop of ice cream or whipped cream. Also, very tasty with yogurt for breakfast. Preparation Time: 15 minutesCooking Time: 16 minutesServes 4 to 6 2 tbsp (25 mL) butter3/4 cup (175 mL) large-flake oats1/4 cup (60 mL) chopped walnuts3 tbsp (45 mL) Ontario Maple Syrup1-1/2 tsp (7 mL) ground cinnamon6 cups (1.5 L) sliced peeled Ontario Apples, such as Cortland and Red Prince3/4 cup (175 mL) sweet Ontario Apple Cider or Apple Juice2 tsp (10 mL) cornstarch In large skillet, over medium heat melt 1 tbsp (15 mL) of the butter. Stir in oats, walnuts, 1 tbsp (15 mL) of the maple syrup and 1/4 tsp (1 mL) of the cinnamon; cook stirring until toasted, about 7 minutes. Remove to plate to cool completely.    In same skillet, combine remaining butter and maple syrup and cinnamon; melt butter over medium heat. Add apples; toss to coat. Cook for 5 minutes, stirring occasionally.    In measuring cup, whisk together apple cider and cornstarch; stir into skillet. Cook stirring occasionally until apples are tender and sauce is thickened, about 4 minutes. Reduce heat if necessary to maintain simmer.    To serve, spoon apple mixture into bowls; sprinkle evenly with oat mixture. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 3 gramsFAT: 8 gramsCARBOHYDRATE: 34 gramsCALORIES: 212FIBRE: 4 gramsSODIUM: 35 mg – Printed with permission from Foodland Ontario

Sesame Pork and Savoy Stir-Fry     This easy stir-fry is versatile and delicious. Use Ontario ground pork, beef, chicken or turkey – your choice. Serve over rice or noodles and dinner is ready! Preparation Time: 15 minutesCooking Time: 15 minutesServes 4 1/3 cup (75 mL) soy sauce2 tbsp (25 mL) Ontario Honey1 tbsp (15 mL) sesame oil1/2 tsp (2 mL) ground ginger1/4 tsp (1 mL) crushed red pepper flakes4 cloves Ontario Garlic, finely minced4 tsp (20 mL) vegetable oil2 cups (500 mL) sliced Ontario Mushrooms1 cup (250 mL) thinly sliced Ontario Carrots (cut in half if  large)7 cups (1.75 L) thickly sliced Ontario Savoy Cabbage500 g lean ground Ontario Pork, Beef, Chicken or Turkey1 tbsp (15 mL) toasted sesame seeds     In small bowl, whisk soy sauce, honey, sesame oil, ginger, pepper flakes and garlic; set aside.    Heat large deep skillet or wok, over medium-high heat. Add 2 tsp (10 mL) of the vegetable oil. Add mushrooms and carrots; stir-fry for 4 minutes. Stir in cabbage and 2 tbsp (25 mL) water; stir-fry until tender-crisp about 3 minutes. Remove to large bowl.    Add remaining vegetable oil to skillet. Add pork; stir-fry breaking up pork, until cooked 5 to 7 minutes. Stir in cabbage mixture and soy sauce mixture; stir-fry for 1 minute or until hot. Sprinkle with sesame seeds. Nutritional Information:1 ServingPROTEIN: 28 gramsFAT: 22 gramsCARBOHYDRATE: 24 gramsCALORIES: 400FIBRE: 5 gramsSODIUM: 1210 mg – Printed with permission from Foodland Ontario