Recipes

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The fresh taste of summer in the dead of winter – how great is that? Simply prepare this easy strawberry sauce, then come the cold season, thaw and customize with our variations. Of course, it’s perfect for serving over ice cream, yogurt or a simple cake. There’s even a savoury version for pork or chicken.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes about 1 cup (250 mL)
2 cups (500 mL) sliced Ontario Strawberries
3 tbsp (45 mL) granulated sugar
2 tbsp (25 mL) water
2 tsp (10 mL) fresh lemon juice
In food processor, purée berries, sugar, water and lemon juice until smooth. Turn into medium saucepan. Simmer over medium heat, stirring occasionally, until sugar is completely dissolved and sauce is slightly translucent, about 3 minutes. Let cool; freeze in airtight container.
For variety, thaw sauce then follow recipes below.
Spice: Stir in 1/2 tsp (2 mL) cinnamon and 1/4 tsp (1 mL) each nutmeg and aniseed. Makes 1 cup (250 mL).
Rhubarb Berry: In medium saucepan, combine sauce with 1/3 cup (75 mL) very finely chopped rhubarb; simmer, stirring, just until rhubarb is softened. Stir in 1 tsp (5 mL) vanilla, and sugar to taste. Makes 1-1/4 cups (300 mL).
Savoury Compote: Stir in 4 tsp (20 mL) balsamic vinegar, 1 smashed garlic clove, 1 tbsp (15 mL) finely grated gingerroot, and 1/4 tsp (1 mL) each salt and hot pepper flakes. Remove garlic. Best served warm or at room temperature over chicken or pork. Makes 1 cup (250 mL).
  Orange Rosewater: Stir in 2 tsp (10 mL) each rosewater and finely grated orange rind. Makes 1 cup (250 mL).
Nutritional Information:
1 Serving
CARBOHYDRATE: 6 grams
CALORIES: 25
– Printed with permission from Foodland Ontario

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For an easy summer meal, plan ahead. When grilling steak and corn for dinner, add extra of each to prepare this tasty pizza for another superb meal.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
1 12-inch (30 cm) baked whole wheat pizza crust
1/3 cup (75 mL) pizza or tomato sauce
1 tbsp (15 mL) barbecue sauce
6 oz (175 g) cooked Ontario Beef, sliced into bite-size pieces (about 1 cup/250 mL)
1 cup (250 mL) cooked Ontario Sweet Corn Kernels (1 cob)
1/4 cup (50 mL) thinly sliced Ontario Red Onion
3/4 cup (175 mL) shredded Ontario Havarti Cheese
Place pizza crust on cutting board or baking sheet. In small bowl, combine pizza sauce and barbecue sauce; spread on pizza crust. Top with beef, corn and red onion; sprinkle with cheese. Place pizza directly on lightly greased grill over medium heat 350°F (180°C); grill, covered, for 5 minutes on direct heat and grill for another 5 minutes on indirect heat or until cheese melts and crust is lightly browned.
Tip: A serrated knife works perfectly for cutting kernels from the cob of corn.
Nutrients per serving: Protein: 23.0 grams, Fat: 15.0 grams, Carbohydrates: 35.0 grams, Calories: 367, Fibre: 3.0 grams
– Recipe and photo courtesy of Beef Farmers of Ontario

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Perfect for entertaining, these cinnamon-scented beaver tail-shaped pastries are grilled rather than fried like the Canadian icon, and served with whipped cream, fresh berries and drizzled with a berry sauce – yummy!
Preparation Time: 10 minutes
Cooking Time: 4 minutes
Grilling Time: 4 minutes
Makes 10 pastries
Sauce:
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) Ontario Blueberries
1/4 cup (50 mL) sliced Ontario Strawberries
1/4 cup (50 mL) Ontario Raspberries
2 tbsp (25 mL) water
Pastries:
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) ground cinnamon
1 package (340 g) refrigerated flaky biscuit rolls
2 tbsp (25 mL) melted butter
Toppings:
1/2 cup (125 mL) Ontario Blueberries
1/2 cup (125 mL) sliced Ontario Strawberries
1/2 cup (125 mL) Ontario  Raspberries
1 tbsp (15 mL) Ontario Maple Syrup
Whipped cream
    Sauce: In small saucepan over medium heat, stir together sugar, blueberries, strawberries, raspberries and water. Bring to boil and cook for 3 minutes, stirring occasionally. Remove from heat; with hand blender purée until smooth.
    Pastries: In medium bowl, stir together sugar and cinnamon; set aside.
    Divide each biscuit in half. Roll out or stretch each piece into 5- x 3-inch (12 x 8 cm) oval. Brush with some of the melted butter.
    Grill, uncovered, over medium-low heat for 2 minutes per side. Remove from grill; brush with remaining butter and toss in cinnamon sugar.
    Toppings: In small bowl, stir together blueberries, strawberries, raspberries and maple syrup. Top each pastry with whipped cream and berries; drizzle with berry sauce.
Nutritional Information:
1 Pastry
PROTEIN: 5 grams
FAT: 13 grams
CARBOHYDRATE: 51 grams
CALORIES: 335
FIBRE: 1 gram
SODIUM: 370 mg
– Printed with permission from Foodland Ontario

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Made with ground chicken, crispy bacon, potatoes and onions, these burgers are a tasty twist on the traditional Rappie Pie, an Acadian dish.
Serve on a bun, topped with bacon sour cream and fresh chives.
Preparation Time: 20 minutes
Cooking Time: about 11 minutes
Grilling Time: 10 minutes
Serves 6


 6 strips thick cut Ontario Bacon
1 cup (250 mL) grated Ontario Red Potato
1/2 cup (125 mL) chopped Ontario Onion
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) extra-lean Ontario Ground Chicken
1 Ontario Egg
3/4 cup (175 mL) low fat Ontario  Sour Cream
6 burger buns, toasted
1/3 cup (75 mL) chopped, fresh Ontario Chives
    In large nonstick skillet, over medium-high heat, cook bacon until crisp. Drain on paper towel-lined plate. Dice 4 strips and crumble remaining 2 strips; set aside. In remaining fat, cook potato, onion, salt and pepper until potato is tender, about 5 minutes, stirring continuously. Set aside.
    In medium bowl, mix together chicken, diced bacon, potato mixture and egg until well combined. Divide mixture into 6 equal-sized balls and shape into 1/2-inch (1 cm) thick burgers.
    Place burgers on greased grill over medium-high heat. Grill, covered, 5 minutes on each side, until thermometer inserted sideways into centre of each burger reads 165°F (74°C).
    In small bowl, combine sour cream and crumbled bacon. Assemble burger on bun, top with 2 tbsp (25 mL) of the bacon sour cream and sprinkle with chives.

Nutritional Information:
1 Serving
PROTEIN: 24 grams
FAT: 21 grams
CARBOHYDRATE: 35 grams
CALORIES: 422
FIBRE: 2 grams
SODIUM: 525 mg
– Printed with permission from Foodland Ontario

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For a fun and unique but oh-so-Canadian breakfast, grill these individual packages of potatoes, then top with bacon, mushrooms, cheese, tomato and a fried egg.
Preparation Time: 15 minutes
Grilling Time: 30 minutes
Cooking Time: 10 minutes
Serves 4
4 large Ontario White Potatoes, cut into wedges
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 slices Ontario Peameal Bacon (about 4 oz/125 g)
1 tbsp (15 mL) butter
1/2 cup (125 mL) sliced Ontario White Button Mushrooms
4 Ontario Eggs
1 cup (250 mL) shredded Ontario Mozzarella Cheese
1/2 cup (125 mL) diced Ontario Roma Tomato
2 Ontario Green Onions, sliced
1/4 cup (50 mL) ketchup
    In large bowl, toss together potatoes, oil, paprika, salt and pepper until well-coated. Wrap in 4 separate foil packages, evenly distributing the potato wedges. Place on grill over medium-high heat. Grill, covered, for 15 minutes. Turn packages over and grill until potatoes are fork-tender, about 15 minutes.
    Meanwhile, place bacon on separate part of greased grill over medium-high heat. Grill, covered, until cooked through, about 2 minutes per side. Remove from heat, dice and set aside.
    In small skillet, over medium-high heat, melt butter and cook mushrooms, stirring occasionally until tender, about 5 minutes. Set aside.
    In large nonstick skillet over medium heat, break eggs into skillet. Cook until whites are set, but yolks are still runny, about 4 minutes.
    Open each foil package and top potatoes with cheese, bacon, tomato, mushrooms, green onions and egg. Sprinkle with pepper and serve with ketchup.
Nutritional Information:
1 Serving
PROTEIN: 22 grams
FAT: 20 grams
CARBOHYDRATE: 39 grams
CALORIES: 416
FIBRE: 4 grams
SODIUM: 985 mg
– Printed with permission from Foodland Ontario

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 These colourful, delectable skewers make summer grilling fare full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.
1 lb (500 g) Ontario lamb loin, trimmed and cut into bite-sized pieces
1/4 cup (50 mL) olive oil, divided
1 tbsp (15 mL) balsamic vinegar
1 tsp (2 mL) each, salt and fresh cracked pepper, divided
1 tsp (5 mL) chopped fresh rosemary
4 smashed dry-cured olives
20 fresh rosemary branches
20 cherry tomatoes
2 medium zucchini, cut into ribbons
20 mini cocktail bocconcini
1 tsp (5 mL) lemon zest
1/2 tsp (2 mL) ground cumin
    In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour or up to one day.
    Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch following the tomato. Add a piece of lamb and arrange in a single layer on a tray.
    Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers, turning to coat. Grill on preheated barbecue, turning once, until lamb is medium-rare and cheese is melted, about 3 minutes per side.
Makes 20 pieces.
Per serving: 95 calories, 7.3 g protein, 1.9 g carbohydrate, .5 g dietary fibre, 162 mg sodium, 6.6 g total fat, .5 gm polyunsaturated fatty acids, 2.3 gm saturated fatty acids, 23 mg cholesterol
– Recipe and photo courtesy of Ontario Meat & Poultry

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Packed with goodness, this refreshing salad tastes as good as it looks.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 6 to 8
Dressing:
1/3 cup (75 mL) white balsamic or white wine vinegar
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) Ontario Maple Syrup
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
Salt and pepper
Salad:
1/2 cup (125 mL) Israeli or pearl couscous
1 can (19 oz/540 mL) lentils, drained and rinsed
2 Ontario Mini Greenhouse Cucumbers, halved and sliced
1 cup (250 mL) Ontario Greenhouse Grape or Cherry Tomatoes, halved
Half Ontario Greenhouse Sweet Yellow Pepper, cut in strips
Quarter Ontario Red Onion, thinly sliced
1/3 cup (75 mL) chopped fresh Ontario Basil Leaves
2 cups (500 mL) Ontario Baby Spinach Leaves
2 cups (500 mL) Ontario  Strawberries, halved
1/2 cup (125 mL) crumbled Ontario Goat Feta Cheese
Dressing:
    In small bowl, whisk together vinegar, oil, maple syrup, mustard, garlic and salt and pepper to taste. Set aside.
Salad:
    In medium saucepan, cook couscous according to package directions. Drain and let cool.
    In large bowl, combine couscous, lentils, cucumbers, tomatoes, yellow pepper, onion and basil. Add dressing, stirring to combine. Add spinach, strawberries and cheese; toss.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 9 grams
FAT: 9 grams
CARBOHYDRATE: 32 grams
CALORIES: 243
FIBRE: 5 grams
SODIUM: 180 mg
– Printed with permission from Foodland Ontario

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Celebrate spring with this refreshing layered dessert which can be made ahead, making entertaining easy.
Preparation Time: 20 minutes
Baking Time: 7 minutes
Cooking Time: 11 minutes
Freezing Time: 6 hours
Serves 6
1 cup (250 mL) gingersnap crumbs
1/4 cup (50 mL) butter, melted
Rhubarb Mousse:
1 lb (500 g) Ontario Rhubarb, trimmed and cut into 1-inch (2.5 cm) pieces, about 4 cups (1 L)
1/4 cup (50 mL) apple juice
1/3 cup (75 mL) Ontario Honey
Pinch salt
1 Ontario Egg, separated
1/2 cup (125 mL) 35% Ontario Whipping Cream
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla
Sugared Rhubarb:
1 stalk Ontario Rhubarb, cut into  1-inch (2.5 cm) pieces
2 tbsp (25 mL) granulated sugar
Garnish: Whipped cream, gingersnap cookie and sugared rhubarb
    Line bottom of six 3/4 cup (175 mL) ramekins with parchment paper. In small bowl, combine crumbs and butter; divide and press into ramekins. Bake in 350°F (180°C) oven until crusts are firm, about 7 minutes. Let cool on wire rack.
Rhubarb Mousse:
    Meanwhile, in medium saucepan, combine rhubarb and apple juice. Bring to boil, reduce heat to medium, cover and cook until rhubarb is tender, about 8 minutes. Transfer to blender. Add honey and salt; purée until smooth. Measure out 1 cup (250 mL) purée and divide between ramekins.
    Transfer remaining rhubarb mixture back to saucepan; add egg yolk. Cook over medium heat, whisking constantly until thickened, about 3 minutes. Let cool slightly.
    In small bowl, using electric mixer, beat egg white until stiff peaks form. Fold into rhubarb mixture.
    In separate medium bowl, using electric mixer and clean beaters, whip cream until soft peaks form. Add sugar and vanilla and beat until stiff peaks. Fold into rhubarb mixture. Divide mixture between ramekins. Place ramekins in freezer and freeze until solid, about 6 hours.
Sugared Rhubarb:
    In small skillet, combine rhubarb, 2 tbsp (25 mL) of water, and 1 tbsp (15 mL) of the sugar. Cook over medium heat for 2 minutes, stirring halfway through. Remove from skillet; cool. Toss in remaining sugar. Set aside.
    Remove ramekins from freezer 10 to 15 minutes before serving. Remove from ramekins; garnish each with whipped cream, a cookie and sugared rhubarb.
Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 19 grams
CARBOHYDRATE: 47 grams
CALORIES: 368
FIBRE: 2 grams
SODIUM: 290 mg
– Printed with permission from Foodland Ontario

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Create better-for-you brown bag lunches

(NC) If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches – mustard. Homemade meals come to life with just a dash of the condiment.
    Mustard is a staple crop for Canadian farmers. We export it all around the world – to Europe, the United States and Asia.
    Agriculture and Agri-Food Canada researchers are also working with mustard growers and processors to find new uses for this hearty plant. For example, mustard is used in environmentally friendly pesticides, added to bio-diesel additives, and makes a great natural fertilizer. In the kitchen, try making a tasty dip to pair with omega-3 rich salmon wraps.
Salmon Lettuce Wraps with Grainy Mustard Mayonnaise Dip
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
• 1 can (184 g) salmon, drained
• 1/4 cup (60 mL) coriander
• 1 garlic clove, chopped
• 1/2 onion, chopped
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) honey
• 4 tsp (20 mL) fresh bread crumbs
• ¼ cup (60 mL) mayo
• 1 tsp (5 mL) lemon juice
• 1 tbsp (15 mL) grainy mustard
• Salt and pepper, to taste
• 12 iceberg lettuce leaves
Directions:
1. Mix the first 7 ingredients in a bowl to make the salmon mixture.
2. In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.
3. In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.
4. Serve wraps with dipping sauce.
Find more recipes online at agr.gc.ca/discoveragriculture.

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Asparagus and Cheddar Soufflés
This is a versatile recipe as it works for breakfast, lunch or dinner. Ontario goat cheese (Chèvre), about 4 oz (125 g), can be substituted for the Cheddar.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Baking Time: 30 minutes
Serves 8
1/3 cup (75 mL) butter
1 lb (500 g) Ontario Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) all-purpose flour
2-1/4 cups (550 mL) Ontario Milk
5 Ontario Eggs, separated
1-1/2 cups (375 mL) shredded Ontario Cheddar Cheese
2 tbsp (25 mL) minced fresh Ontario Chives
    In large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat. Add asparagus and 1/4 tsp (1 mL) each of the salt and pepper. Cover and cook, stirring occasionally until softened, about 7 minutes. Set aside.
    In medium saucepan, melt remaining butter over medium heat; add flour and cook, stirring for 1 minute. Slowly whisk in milk and remaining salt and pepper. Cook, whisking, until thickened, about 5 minutes.
    In large bowl, whisk egg yolks. Slowly whisk milk mixture into egg yolks. Place plastic wrap on the surface; let cool 5 minutes.
    In separate large bowl, using electric mixer, beat egg whites until soft peaks form. Gently fold half of the egg whites into egg yolk mixture; fold in remaining egg whites. Gently stir in asparagus, cheese and chives.
    Divide mixture between eight greased 3/4 cup (175 mL) ramekins. Set ramekins in roasting pan and place pan in oven. Pour enough hot water into pan to come halfway up sides of ramekins. Bake in 425°F (220°C) oven until puffed and set, about 30 minutes.
Nutritional Information:
1 Serving
PROTEIN: 13 grams
FAT: 19 grams
CARBOHYDRATE: 9 grams
CALORIES: 260
FIBRE: 1 gram
SODIUM: 410 mg
– Printed with permission from Foodland Ontario