Strawberry Chocolate No-Cook Dessert Quick and delicious is the name of the game for this decadent dessert pairing sensational strawberries and lots of chocolate. Preparation Time: 25 minutesRefrigeration Time: 8 hours or overnightServes 8 2 cups (500 mL) 35% Ontario Whipping Cream3 tbsp (45 mL) granulated sugar1-1/2 tsp (7 mL) vanilla1-1/2 cups (375 mL) finely chopped Ontario Strawberries2 pkgs (200 g each) chocolate wafer cookies12 Ontario Strawberries, halved1-1/2 oz (42 g) semi-sweet chocolate, melted     In large bowl, using an electric mixer, on high speed, whip cream, sugar and vanilla until firm peaks form. Fold in chopped strawberries.    On bottom of 8-inch (20 cm) springform pan, spread 1/2 cup (125 mL) of the whipped cream mixture. Place 7 of the cookies in single layer around outer edge, leaving a bit of space between each and place 1 and a half cookies in centre. Spread 1/2 cup (125 mL) of the whipped cream mixture over cookies. Repeat with more layers, alternating the position of the cookies. End with layer of whipped cream mixture. Cover; refrigerate for 8 hours or overnight.    Decorate top with strawberry halves. Drizzle chocolate over berries. Cover; refrigerate until serving. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 29 gramsCARBOHYDRATE: 50 gramsCALORIES: 476FIBRE: 3 gramsSODIUM: 310 mg – Printed with permission from Foodland Ontario

Strawberry Cobb Salad with Maple Dressing This variation of the classic Cobb salad features local summer strawberries complimented with a sweet maple dressing – the perfect summer meal. Preparation Time: 30 minutesServes 4 Dressing:3 tbsp (45 mL) cider vinegar2 tbsp (25 mL) Ontario Maple Syrup1 tbsp (15 mL) stone ground Dijon mustard6 tbsp (90 mL) vegetable oilSalt and pepper, to taste Salad:8 cups (1 L) torn Ontario Lettuce, such as Leaf or Romaine2 cups (500 mL) sliced Ontario Strawberries1-1/3 cups (325 mL) chopped or sliced cooked Ontario Chicken (about 200 g)1 cup (250 mL) shredded Ontario Gouda Cheese1 cup (250 mL) halved Ontario Grape Tomatoes1/2 cup (125 mL) thinly sliced Ontario Red Onion4 hard-cooked Ontario Eggs, chopped6 slices Ontario Bacon, cooked and choppedFreshly ground black pepper Dressing:In small bowl, whisk together vinegar, maple syrup and mustard. Whisk in oil. Season with salt and pepper. Set aside. Salad: On serving platter, place lettuce. In rows, arrange strawberries, chicken, cheese, tomatoes, onion and egg. Sprinkle with bacon and pepper. Serve with dressing. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 42 gramsCARBOHYDRATE: 21 gramsCALORIES: 601FIBRE: 4 gramsSODIUM: 790 mg – Printed with permission from Foodland Ontario

Strawberry Maple Yogurt Bark 

This frozen treat resembles chocolate bark in appearance, hence the name, but is more like ice cream. Dotted with fresh strawberries, nuts and chocolate, it is a cool and refreshing snack that is quick to prepare and to eat! 

Preparation Time: 20 minutes

Freezing Time: 2 hours

Serves 8 

1 container (750 g) 0% Greek plain Yogurt1/3 cup (75 mL) Ontario Maple Syrup1/2 tsp (2 mL) vanilla1 cup (250 mL) sliced Ontario Strawberries3 tbsp (45 mL) white chocolate chips2 tbsp (25 mL) chopped pistachios Line rimmed 15- x 10-inch (38 x 25 cm) baking sheet with parchment paper; set aside.    In medium bowl, stir together yogurt, maple syrup and vanilla. Spread yogurt mixture on prepared pan into rectangle about 1/2-inch (1 cm) thick. Scatter strawberries on top. Sprinkle with chocolate chips and pistachios. Freeze until solid, about 2 hours.   To serve, let sit at room temperature for 5 to 10 minutes until slightly thawed. Break or cut into pieces and enjoy immediately. To store, place pieces in sealed freezer container or freezer bag; freeze for up to a month. Variations:  Try your own combinations with other chopped nuts or seeds, coconut, semi-sweet chocolate chips or granola and Ontario blueberries or raspberries. Nutritional Information:1 ServingPROTEIN: 9 gramsFAT: 2 gramsCARBOHYDRATE: 17 gramsCALORIES: 124FIBRE: 1 gramSODIUM: 40 mg – Printed with permission from Foodland Ontario

Rhubarb Strawberry Swirled Ice Cream Take store-bought ice cream to new heights by stirring in a tangy, yet sweet rhubarb strawberry swirl. Serve in waffle bowls or ice cream cones. Recipe is easily doubled. Preparation Time: 10 minutesCooking Time: 7 minutesRefrigeration Time: 30 minutesFreezing Time: 4 hoursServes 8 1-1/2 cups (375 mL) finely chopped Ontario Rhubarb, about 2 stalks1/4 cup (50 mL) water3 tbsp (45 mL) Ontario Honey1/2 cup (125 mL) finely chopped Ontario Strawberries3 cups (750 mL) vanilla or strawberry ice cream, softenedWaffle bowls or ice cream cones  (optional)     In medium saucepan, combine rhubarb, water and honey. Cook over medium heat, stirring until mixture comes to boil. Reduce heat, cover and simmer gently for 5 minutes. Stir in strawberries; simmer uncovered, stirring frequently, 2 to 3 minutes until very thick. Turn into medium bowl. Refrigerate until cold, about 30 minutes.    Line 8- x 4-inch (1.5 L) metal loaf pan with plastic wrap, leaving a generous overhang.    In large bowl, using large spoon press and fold rhubarb mixture into softened ice cream. Do not let ice cream melt too much. Turn into prepared loaf pan. Fold plastic wrap overhang over top to cover. Cover with foil. Freeze until firm, at least 4 hours. Serve in waffle bowls, if using. Nutritional Information:1 ServingPROTEIN: 2 gramsFAT: 9 gramsCARBOHYDRATE: 21 gramsCALORIES: 170FIBRE: 1 gramSODIUM: 30 mg – Printed with permission from Foodland Ontario 

Sweet Local Strawberries     As spring changes into summer, it’s a great time to enjoy the fresh ingredients available at your local grocery stores, on-farm markets and farmers’ markets. Ontario strawberries are now available year-round. Look for field strawberries from May to October and greenhouse strawberries from January to June and October to December.    Enjoy this refreshing drink on a warm day. Strawberry Rhubarb Slushie is the perfect combination of fresh local strawberries and rhubarb.    Everyone will like this easy to prepare Strawberry Maple Yogurt Bark. A great snack for anytime of the day. You can easily change this recipe and use blueberries or raspberries as they come into season and enjoy the bark throughout the summer months.    Strawberry Cobb Salad with Maple Dijon Dressing is the perfect meal. This twist on Cobb salad is a tasty combination of lettuce, strawberries, chicken, Gouda cheese, tomatoes, onion, eggs and bacon. Drizzle with a sweet Ontario maple dressing.    Your family will love a slice of delicious Strawberry Chocolate No-Cook Dessert. You can prepare this refrigerated dessert in less than 30 minutes by layering chocolate wafers, sliced Ontario strawberries and whipping cream. Place in the refrigerator for at least 8 hours.    When shopping during COVID-19 we know that our food buying, and cooking is different right now. Shop safely and be prepared before you grocery shop. Prepare a list of what you need and buy what you need for the week. Visit foodlandontario.ca to find more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Think local, shop local and cook delicious local ingredients. Enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes, starting with Strawberry Rhubarb Slushi. We hope you enjoy them!  Strawberry Rhubarb Slushie This delicious fruit slushie, made from a classic pairing of strawberries and rhubarb, will cool you nicely on a hot summer’s day. Preparation Time: 20 minutesCooking Time: 15 minutesServes 8 2 cups (500 mL) chopped Ontario Rhubarb1 cup (250 mL) water1/2 cup (125 mL) granulated sugar4 cups (1 L) sliced Ontario Strawberries8 cups (2 L) ice cubes8 Ontario Strawberries     In large saucepan, combine rhubarb and water. Bring to boil over high heat; reduce heat and simmer for 10 to 12 minutes, until rhubarb is softened. Stir in sugar until dissolved. Transfer to medium glass bowl and cool. (Makes 2 cups/500 mL).    In blender, combine 2 cups (500 mL) of the sliced strawberries, 1 cup (250 mL) of the cooked rhubarb mixture and 4 cups (1 L) of the ice cubes. Blend together, pulsing until smooth. Serve immediately in chilled glasses. Garnish each with a strawberry. Repeat with remaining ingredients. Variations    Popsicles: Pour mixture into popsicle molds; freeze until solid.    Smoothie: In blender, purée 1 cup (250 mL) sliced strawberries, 2/3 cup (150 mL) Greek vanilla yogurt and 1/2 cup (125 mL) cooked rhubarb mixture until smooth. Makes about 2 cups (500 mL). Nutritional Information:1 ServingPROTEIN: 1 gramFAT: 0 gramsCARBOHYDRATE: 23 gramsCALORIES: 94FIBRE: 3 gramsSODIUM: 0 mg    – Printed with permission from Foodland Ontario

Chicken Asparagus and Bok Choy Stir-Fry     This seasonal stir-fry highlights some of the best of Ontario’s spring – asparagus and bok choy. Before even starting any stir-fry, have your ingredients ready. Once you’ve done that, dinner comes together in no time. Preparation Time: 20 minutesCooking Time: 10 minutesServes 4 Sauce:1/2 cup (125 mL) water2 tbsp (25 mL) each reduced sodium soy sauce and oyster sauce1 tbsp (15 mL) each sesame oil and hot chili sauce1 tbsp (15 mL) cornstarch Stir-fry:4 tsp (20 mL) vegetable oil500 g skinless boneless Ontario Chicken Breasts or Thighs or Ontario Turkey Breast, thinly sliced into strips2 Ontario Shallots, thinly sliced2 cloves garlic, finely chopped1-inch (2.5 cm) piece ginger, peeled and finely chopped (about 2 tbsp/25 mL)12 oz (375 g) Ontario Asparagus,trimmed and cut diagonally into 2-inch (5-cm) pieces8 mini Ontario Baby Bok Choy, trimmed and cut into halves or quarters2 tbsp (25 mL) water Sauce:     In medium bowl, whisk together water, soy sauce, oyster sauce, sesame oil and hot chili sauce. Whisk in cornstarch until dissolved. Set aside. Stir-Fry:     In wok or large deep skillet, heat 2 tsp (10 mL) of the oil over high heat. Add chicken, stir-fry until browned, about 5 minutes. Add shallots, garlic and ginger; stir-fry 1 minute. Remove to medium bowl.    Add remaining oil, asparagus, bok choy and 2 tbsp (25 mL) water to wok; stir-fry about 3 minutes until vegetables are tender-crisp. Return chicken mixture to wok; add sauce. Stir-fry until sauce thickens, 1 to 2 minutes. Serve over rice or noodles. Nutritional Information:1 ServingPROTEIN: 32 gramsFAT: 10 gramsCARBOHYDRATE: 13 gramsCALORIES: 276FIBRE: 3 gramsSODIUM: 480 mg – Printed with permission from Foodland Ontario

Grilled Asparagus and Steak Tacos     Change-up family favourite tacos to include seasonal asparagus. This versatile recipe works well with Ontario rainbow trout or chicken. The pickled radishes are also an excellent addition to salads. Preparation Time: 20 minutesCooking Time: 3 minutesGrilling Time: 5 minutesServes 4 Quick Pickled Radishes:1/2 cup (125 mL) white or apple cider vinegar1/2 cup (125 mL) water1/2 tsp (2 mL) each salt and granulated sugar3 Ontario Radishes, julienned Pico de Gallo:1 Ontario Greenhouse Tomato, finely diced3 tbsp (45 mL) finely chopped fresh Ontario Coriander2 tbsp (25 mL) finely chopped Ontario Onion2 tbsp (25 mL) fresh lime juice1/4 tsp (1 mL) each salt and crushed red pepper flakes Tacos:1/2 cup (125 mL) Ontario Sour Cream1 tbsp (15 mL) chipotle or hot sauce1 lb (500 g) Ontario Asparagus, trimmed1 tsp (5 mL) vegetable oilPinch each salt and pepper8 6-inch (15 cm) flour or corn tortillas1/2 cup (125 mL) crumbled Ontario Feta Cheese1 Ontario Grilling Beef Steak, grilled and sliced (about 250 g) Quick Pickled Radishes:     In small saucepan, stir together vinegar, water, salt and sugar. Bring to boil over medium-high heat. Add radish pieces. Remove from heat; let stand 5 minutes. Drain; refrigerate radishes until ready to serve. Pico de Gallo:     In medium bowl, stir together tomato, coriander, onion, lime juice, salt and red pepper flakes. Set aside. Tacos:     In small bowl, stir together sour cream and chipotle sauce. Lightly brush asparagus with oil, season with salt and pepper. Grill over medium-high heat until lightly charred, about 5 minutes. During last minute, add tortillas to grill. Flip once; grill just until golden and warm.    Spread each tortilla with sour cream mixture and spoon on pico de gallo, dividing equally. Sprinkle with feta; top with steak, asparagus spears and pickled radishes. Nutritional Information:1 ServingPROTEIN: 24 gramsFAT: 15 gramsCARBOHYDRATE: 40 gramsCALORIES: 397FIBRE: 4 gramsSODIUM: 880 mg – Printed with permission from Foodland Ontario 

Delicious local asparagus and rhubarb     Of all the signs of spring, none are more eagerly awaited than Ontario asparagus and rhubarb. Available from early May to the end of June, asparagus can shine in so many delicious ways. Small and large stalks are equally tender and flavourful. When shopping at your local grocery store, farmers’ market and on-farm market, think local and cook with local ingredients.    Ontario asparagus makes a fragrant pesto for store-bought pizza dough making this a fast and easy meal to put together. Asparagus Pesto Pizza is the perfect springtime pizza topped with greenhouse tomatoes, sweet peppers and bocconcini.    Dinner will come together in no time when you have your ingredients ready to go. Enjoy this seasonal Chicken, Asparagus and Bok Choy Stir-Fry highlighting some of the best Ontario spring vegetables.    A new favourite everyone will love are Grilled Asparagus and Steak Tacos. The quick pickled relish is a nice treat and the pico de gallo provides a fresh springtime flavour. This versatile recipe works well with rainbow trout or chicken.    Rhubarb has an irresistible tartness that excels in desserts. The tangy, yet sweet rhubarb and strawberry mixture is gently folded into store-bought ice cream to make this tasty treat. Enjoy Rhubarb Strawberry Swirled Ice Cream served in waffle bowls or ice cream cones. You can easily double this recipe.    We know buying food and cooking is different during COVID-19. Be prepared with a list before you head out for your weekly grocery shopping and keep your distance from other shoppers.    Visit us at foodlandontario.ca to find quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    No matter how you prepare them, Ontario asparagus and rhubarb are delicious! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes, starting with Mushroom and Turkey Stuffed Shells. We hope you enjoy them!   Asparagus Pesto Pizza Preparation Time: 20 minutesCooking Time: 30 secondsBaking Time: 25 minutesServes 8 1 prepared pizza dough ball, about 700 g, thawed if needed Pesto:1 lb (500 g) Ontario Asparagus, trimmed1/2 cup (125 mL) cashews, almonds or pecans2 large cloves garlic, minced1 cup (250 mL) Ontario Basil  Leaves1/2 cup (125 mL) finely grated Parmesan cheese1/2 tsp (2 mL) salt1/3 cup (75 mL) olive oil Pizza:1 container (200 g) mini Ontario Bocconcini Balls, sliced1 tbsp (15 mL) olive oilPinch each crushed red pepper flakes, dried oregano leaves and salt1 cup (250 mL) Ontario Greenhouse Grape Tomatoes, sliced in half1 Ontario Greenhouse Sweet Pepper, thinly sliced1/2 tsp (2 mL) balsamic vinegar1/8 tsp (.5 mL) salt     Remove pizza dough from fridge. Set aside 4 asparagus spears.    Pesto: Bring large pot of salted water to boil. Add remaining asparagus to boiling water. Cook 30 seconds or until bright green. Drain; rinse under cold water until chilled. Pat dry. Cut asparagus into pieces. In food processor, place asparagus pieces, cashews and garlic. Pulse until finely chopped. Scrape down sides. Add basil, Parmesan and salt. Pulse until finely chopped. With motor running, gradually add oil until completely combined.    Pizza: Grease 17- x 12-inch (45 x 30 cm) rimmed baking sheet. On floured surface, roll out dough to fit sheet; transfer to baking sheet. Stretch to fit if needed. Spread about three quarters of the pesto over dough.    In small bowl, toss bocconcini with 1-1/2 tsp (7 mL) of the oil, red pepper flakes, oregano and salt. Scatter tomatoes, sweet pepper and bocconcini mixture over pesto. Bake in 425°F (220°C) oven until crust is golden and cheese is bubbling, about 25 minutes.    Meanwhile, using vegetable peeler, shave reserved asparagus spears, leaving tips whole. In small bowl, place asparagus; toss with remaining oil, balsamic vinegar and pinch of salt. Scatter on pizza; dollop with remaining pesto. Let stand 5 minutes before cutting. Nutritional Information:1 ServingPROTEIN: 15 gramsFAT: 25 gramsCARBOHYDRATE: 46 gramsCALORIES: 462FIBRE: 3 gramsSODIUM: 720 mg     – Printed with permission from Foodland Ontario

Hearty Italian sausage and sweet pepper pasta recipe for vegans (NC) Start slow and simple if you’re looking to add plant-based offerings to your dinner repertoire. For example, this vegan take on a comfort-food favourite combines plant-based sweet Italian sausages with a handful of pantry staples.   Vegan Italian Sausage and Sweet Pepper Penne Prep time: 15 minutes Cook time: 45 minutes Serves: 6   Ingredients:2 tbsp (30 mL) olive oil, divided1 pkg (400 g) PC plant-based sweet Italian sausage 2 onions, thinly sliced2 cloves garlic, minced1 each sweet red and yellow pepper, thinly sliced1 can (796 mL) no-salt-added diced tomatoes½ tsp (2 mL) each salt and black pepper 1/3 cup (83 mL) lightly packed fresh basil leaves, roughly chopped, plus additional for garnish 4 cups (1 L / ¾ lb / 340 g) dry penne Directions: 1. Heat 1 tbsp (15 mL) oil in large nonstick skillet over medium-low heat. Cook sausages, turning frequently, until browned and cooked through; about 12 to 14 minutes. Transfer to cutting board. Set aside.  2. Heat remaining 1 tbsp (15 mL) oil in same skillet over medium-high heat. Add onions; cook, stirring occasionally until softened; about 3 to 5 minutes. Add garlic; cook, stirring often, until fragrant; about about 1 minute. Add sweet peppers; cook, stirring occasionally, until golden and tender-crisp; about 6 to 8 minutes.  3. Stir in diced tomatoes (with juices), salt and black pepper; bring to a boil. Reduce heat to a gentle simmer; cook, stirring frequently, until sauce is thickened; about 18 to 20 minutes.   4. Slice sausages into ¾-inch (2 cm) thick rounds; stir into sauce. Cover and cook 5 minutes. Uncover; stir in basil.  5. Meanwhile, bring large saucepan of salted water to a boil. Add pasta, stir occasionally until water returns to a boil. Cook according to package directions or until al dente or tender but firm; 11 to 12 minutes. Drain.  6. Divide pasta among serving plates or bowls. Top with sauce, dividing evenly. Sprinkle with basil.   Tip: Nutritional yeast makes a great vegan alternative to grated Parmesan – try sprinkling it over top of your pasta before serving. Nutritional information per 2 cups: calories 400, fat 12 g, sodium 570 mg, carbohydrates 61g, dietary fibre 8 g, sugars 9 g, protein 16 g.www.newscanada.com

Roasted Vegetable and Ham Strata This make-ahead, tasty and easy dish packed with local goodness is ideal for breakfast or brunch served with salsa on the side. Add a greenhouse salad and dinner is ready. Preparation Time: 20 minutesBaking Time: 1 hour and 5 minutesRefrigeration Time: 8 hours or up to 1 dayServes 6 1 each Ontario Greenhouse Sweet Red and Yellow Pepper, chopped1 Ontario Onion, chopped2 tsp (10 mL) vegetable oil5 Ontario Eggs1 tbsp (15 mL) Dijon mustard1 tsp (5 mL) dried oregano1/2 tsp (2 mL) each dried rosemary and fresh ground black pepper2 cups (500 mL) Ontario Milk5 cups (1.25 L) 1-inch (2.5 cm) pieces day old baguette (about 8 oz/250 g)1 cup (250 mL) chopped smoked Ontario Ham1 cup (250 mL) shredded Ontario Mozzarella Cheese1/4 cup (50 mL) crumbled Ontario Feta Cheese3/4 cup (175 mL) Ontario Greenhouse Grape Tomatoes, halvedFinely chopped fresh Ontario Chives     Lightly spray large rimmed baking sheet with cooking spray. Add peppers, onion and oil; toss. Spread in single layer; roast in 425°F (220°C) oven for 15 minutes until tender, stirring once.     In large bowl, whisk eggs, mustard, oregano, rosemary and black pepper until blended; whisk in milk.     In greased 13- x 9-inch (3 L) baking dish, place baguette pieces; top with pepper mixture, ham and half of the mozzarella. Pour egg mixture over top. Top with remaining mozzarella, feta and tomatoes. Cover; refrigerate for 8 hours or up to 1 day.     Uncover baking dish; bake in 350°F (180°C) oven for 45 to 50 minutes or until puffed and set. Let stand 5 minutes. Sprinkle with chives. Tip: Substitute ham with cooked, chopped local Italian sausage. Nutritional Information:1 ServingPROTEIN: 21 gramsFAT: 14 gramsCARBOHYDRATE: 34 gramsCALORIES: 350FIBRE: 3 gramsSODIUM: 770 mg – Printed with permission from Foodland Ontario