Chopped Salad with Miso Dressing A colourful salad packed with lots of delicious flavours and textures. Sweetened with local honey, the miso dressing is light and flavourful – the perfect complement. Preparation Time: 20 minutesServes 4 to 6 3 tbsp (45 mL) vegetable oil2 tbsp (25 mL) each white miso paste and apple cider vinegar1 tbsp (15 mL) each Ontario Honey and water1 tsp (5 mL) sesame oil1 clove garlic, pressed1 cup (250 mL) each cooked bulgur and cooked frozen shelled edamame1 cup (250 mL) thinly chopped Ontario Cabbage (red or green)1/2 cup (125 mL) chopped Ontario Red Onion1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half1/4 cup (50 mL) chopped fresh Ontario Mint Leaves2 Ontario Mini Greenhouse Cucumbers, halved and chopped1 Ontario Greenhouse Sweet Yellow Pepper, chopped into bite-size pieces8 to 12 Ontario Greenhouse Boston or Leaf Lettuce Leaves, torn1/4 cup (50 mL) Ontario Peanuts, choppedFreshly ground pepper, to taste In small bowl, whisk together oil, miso, vinegar, honey, water, sesame oil and garlic until smooth. Set aside. In large bowl, combine bulgur, edamame, cabbage, onion, tomatoes, mint, cucumbers and yellow pepper. Drizzle with dressing; toss to coat. Divide lettuce among plates. Top with vegetable mixture; sprinkle with peanuts and black pepper. Tip: Substitute edamame with 1 cup (250 mL) chopped cooked Ontario Chicken or Turkey. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 8 gramsFAT: 12 gramsCARBOHYDRATE: 21 gramsCALORIES: 216FIBRE: 5 gramsSODIUM: 205 mg – Printed with permission from Foodland Ontario

Say yes to Ontario greenhouse vegetables      Let the spring/summer flavours of fresh greenhouse vegetables banish the winter blues. With a few staples and lots of fresh local ingredients, you’ll be amazed at how many recipes you can make. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Roasted greenhouse tomatoes and sweet peppers are puréed with roasted onion, sweet potato and garlic to create Tomato Harissa Soup. Serve topped with crispy halloumi croutons and fresh basil for a tasty twist on a classic.    Skillet Gnocchi Dinner, is a recipe you will use again and again. This creamy and easy dish is big on flavour. If you like, serve with garlic toast to soak up the yummy sauce. Look for gnocchi in the pasta section.    Greenhouse vegetables also shine in our healthy and refreshing Chopped Salad with Miso Dressing. A colourful salad packed with lots of delicious flavours and  textures. Sweetened with local honey, the miso dressing is light and flavourful –the perfect complement.    For breakfast or brunch, try the make-ahead, tasty and easy Roasted Vegetable and Ham Strata packed with local goodness. Serve with a fresh tomato salsa on the side. Or, add a greenhouse salad and dinner is ready.    We know buying food and cooking is different during COVID-19. Be prepared with a list before you head out for your weekly groceries. 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 quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Enjoy the flavours of spring/summer featuring Ontario greenhouse vegetables.     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!  Tomato Harissa Soup Preparation Time: 15 minutesRoasting Time: 20 minutesCooking Time: 15 minutesServes 4 6 Ontario Greenhouse Tomatoes or Ontario Greenhouse Heirloom Tomatoes  (about 2 lbs/1 kg)1 tbsp (15 mL) harissa paste*2 tsp (10 mL) vegetable oil2 cloves garlic, peeled1 Ontario Greenhouse Sweet Red Pepper, chopped into bite-size pieces1 each Ontario Onion and Ontario Sweet Potato, chopped into bite-size pieces1/2 cup (125 mL) torn Ontario Halloumi1-1/2 cups (325 mL) no salt added vegetable or chicken broth1/2 tsp (2 mL) each dried thyme and fresh ground black pepper1/3 cup (75 mL) fresh Ontario Basil Leaves, plus more for  toppingSalt to taste     Spray large rimmed baking sheet with cooking spray. Cut tomatoes in half; place cut side down on baking sheet. In large bowl, stir together harissa paste and 1 tsp (5 mL) of the oil. Add garlic, red pepper, onion and sweet potato; toss to coat. Place on baking sheet in single layer. Roast in 450°F (230°C) oven for 20 minutes.     Pat halloumi dry with paper towel. In small nonstick skillet, heat remaining oil over medium heat. Add haloumi, cook stirring occasionally until lightly browned 3 to 5 minutes.     Scrape roasted vegetables and any accumulated juices into large pot. Add broth, thyme and black pepper; cover and bring to boil over high heat. Reduce heat to medium-low, simmer for 10 minutes. Remove from heat, stir in basil; let cool slightly. Purée until smooth; season with salt. Serve topped with basil and halloumi. *If using harissa seasoning, combine 1 to 2 tsp (5 to10 mL) with 1 tbsp (15 mL) vegetable oil. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 9 gramsCARBOHYDRATE: 33 gramsCALORIES: 250FIBRE: 5 gramsSODIUM: 310 mg – Printed with permission from Foodland Ontario

Apple Loaf Cake     Apples add freshness to this buttery-maple cake, topped with a maple glaze. Serve for a delectable dessert or brunch treat. Ensure that all ingredients are at room temperature; pull eggs, milk and maple syrup out of the fridge in advance. Preparation Time: 20 minutesCooking Time: 1 hour 5 minutesServes 10 1/2 cup (125 mL) butter, softened1 cup (250 mL) granulated sugar3 Ontario Eggs1/3 cup (75 mL) Ontario Maple Syrup1/4 cup (50 mL) Ontario Milk1-3/4 cups (425 mL) all-purpose flour1 tbsp (15 mL) ground cinnamon2 tsp (10 tsp) baking powder1/8 tsp (0.5 mL) ground nutmeg2 cups (500 mL) diced unpeeled Ontario Apples, Cortland or Crispin Maple Glaze:1/2 cup (125 mL) icing sugar2 tbsp (25 mL) Ontario Maple Syrup2 tsp (10 mL) water     Grease 9- x 5-inch (2 L) metal loaf pan; line bottom and long sides with parchment paper, leaving 2-inches (5 cm) overhang; set aside.     In large bowl, using electric mixer, on medium speed, beat together butter and sugar until light and fluffy about 2 minutes. Whisk in eggs one at a time; whisk in maple syrup and milk.     In separate large bowl, stir together flour, cinnamon, baking powder and nutmeg. Stir dry ingredients into wet ingredients until just combined. Fold in apples. Scrape batter into loaf pan. Bake in 325°F (160°C) oven for 1 hour and 5 minutes or until toothpick inserted into centre comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack Maple Glaze:     In medium bowl, whisk together icing sugar, maple syrup and water. Drizzle over top of cake. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 11 gramsCARBOHYDRATE: 56 gramsCALORIES: 341FIBRE: 1 gramSODIUM: 90 mg – Printed with permission from Foodland Ontario

Beef Galette This free-form beef pie is delicious enough to get you through the last of Ontario’s cold weather and give you the energy to spring into, well, spring! Preparation Time: 15 minutesCooking Time: 12 minutesCooling Time: 15 minutesBaking Time: 45 minutesServes 6 1-1/4 cups (300 mL) all-purpose flour1/4 tsp (1 mL) salt1/2 cup (125 mL) cold butter, cubed 5 tbsp (75 mL) ice water Filling:1 tbsp (15 mL) butter500 g Ontario Beef Top Sirloin, sliced into 1/2-inch (1 cm) pieces1 tsp (5 mL) dried thyme1/2 tsp (2 mL) each salt, pepper and dried rosemary1 small Ontario Onion, diced1 clove Ontario Garlic, minced1 Ontario Carrot, diced1 tbsp (15 mL) cornstarch1 cup (250 mL) sodium-reduced beef broth1 Ontario Egg Yolk1 tbsp (15 mL) water1/4 cup (50 mL) chopped fresh Ontario Chives     In large bowl, mix together flour and salt. Using pastry blender or two knives, cut in butter until mixture resembles pea-size pieces. Add 1 tbsp (15 mL) of the water at a time, tossing with fork to form smooth ball. Trace 9-inch (23 cm) circle in centre of a piece of parchment paper. Using well-floured rolling pin, roll out dough onto parchment paper; about 1/2-inch (1 cm) larger than the circle drawn. Place on baking sheet; refrigerate until ready to use. Filling:     In large deep skillet, over medium-high heat, melt butter. Stir in beef, thyme, salt, pepper and rosemary. Brown beef on all sides, about 5 minutes. Stir in onion, garlic and carrot; cook, stirring occasionally, for 5 minutes. In small bowl, whisk cornstarch into broth, pour into skillet; cook for 1 minute or until thickened. Set aside to cool, about 15 minutes.     Spoon beef mixture onto centre of pastry; fold over pastry edge to hold beef mixture in, leaving centre uncovered. In small bowl, whisk together egg yolk and water; brush over pastry edge. Cut circle of foil just big enough to cover the exposed beef mixture; place over beef mixture. Bake in 375°F (190°C) oven for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with chives. Tip:     If you are looking to save some time, purchase a pre-made refrigerated pie crust. Nutritional Information:1 ServingPROTEIN: 23 gramsFAT: 25 gramsCARBOHYDRATE: 24 gramsCALORIES: 415FIBRE: 2 gramsSODIUM: 490 mg – Printed with permission from Foodland Ontario

Bangers Poutine Bangers (sausage) and Mash is a beloved Irish dish that makes for a tasty way to celebrate St. Patrick’s Day. This dish is easy to make, affordable and family-friendly! Preparation Time: 15 minutesBaking Time: 25 minutesCooking Time: 11 minutesServes 4 2 large Ontario Yellow Potatoes, cut into twelve wedges each1 tbsp (15 mL) butter, melted1 tsp (5 mL) each dried minced onion, garlic powder and paprika3/4 tsp (4 mL) each salt and pepper Gravy:500 g fresh Ontario Pork Sausage, sliced into rounds1/2 cup (125 mL) diced Ontario Onion1 tbsp (15 mL) butter, melted2 dried bay leaves1 sprig fresh Ontario Parsley2 tbsp (25 mL) cornstarch1 cup (250 mL) water1 cup (250 mL) Ontario Cheese Curds1/4 cup (50 mL) chopped fresh Ontario Parsley     In large bowl, toss together potatoes, butter, dried onion, garlic powder, paprika, salt and pepper until potatoes are well coated. Spread potatoes onto parchment lined baking sheet. Bake in 425°F (220°C) oven until potatoes are easily pierced with fork, about 25 minutes. Gravy:     Heat large skillet, over medium-high heat. Stir in sausage, cook for 5 minutes stirring, until browned. Stir in onion, cook stirring for 3 minutes. Stir in butter, bay leaves, and parsley sprig. In small bowl, whisk cornstarch into water, pour into skillet; bring to boil, simmer for 1 minute stirring until thickened. Remove and discard bay leaves and parsley sprig.     Divide potatoes evenly between 4 shallow dishes; top with cheese curds, gravy and parsley. Nutritional Information:1 ServingPROTEIN: 29 gramsFAT: 50 gramsCARBOHYDRATE: 38 gramsCALORIES: 719FIBRE: 3 gramsSODIUM: 1660 mg – Printed with permission from Foodland Ontario

Ontario food celebrates March     It’s the perfect month to celebrate the end of winter. So, get into the kitchen and try these recipes prepared with delicious local food, grown and produced in Ontario. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Mushroom and Turkey Stuffed Shells are the ideal family-friendly weeknight dinner. Jumbo pasta shells are stuffed with a hearty ground turkey-mushroom filling and topped with a Gouda cheese sauce.    The free-form, rustic Beef Galette is delectable. The pie crust is filled with a savoury mixture of top sirloin, onion, garlic and carrot. Enjoy a wedge and it is sure to help you get through the last days of winter.    Bangers (sausage) and Mash is a beloved Irish meal that makes for a tasty way to celebrate St. Patrick’s Day (March 17). Try this unique twist on a French-Canadian classic. Bangers Poutine is easy to make, affordable and a new family favourite!    Enjoy a slice of Apple Loaf Cake for dessert or as a treat any time of the day. Apples add freshness to this buttery-maple cake with maple glaze. For best results, ensure all ingredients are at room temperature; remove eggs, milk and maple syrup from the refrigerator in advance.    Buying food and cooking is different during COVID-19. Be prepared with a list 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. Visit foodlandontario.ca to find quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.     During the upcoming weeks watch for the above mentioned recipes starting with Mushroom and Turkey Stuffed Shells. We hope you enjoy them!  

Mushroom and Turkey Stuffed Shells Preparation Time: 25 minutesCooking Time: 45 minutesBaking Time: 18 minutesServes 6 24 jumbo pasta shells2 tbsp (25 mL) butter3 tbsp (45 mL) all-purpose flour1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) each salt and pepper1 cup (250 mL) low sodium chicken broth2 cups (500 mL) 2% Ontario Milk2 tbsp (25 mL) chopped fresh Ontario Parsley1 cup (250 mL) shredded Ontario Gouda Cheese Filling:1 tbsp (15 mL) butter1 small Ontario Onion, diced8 oz (227 g) Ontario Crimini Mushrooms, chopped2 cloves Ontario Garlic, minced1 large Ontario Carrot, shredded1/2 tsp (2 mL) each salt and pepper450 g Ontario Ground Turkey1/2 cup (125 mL) shredded Ontario Gouda Cheese1/3 cup (75 mL) breadcrumbs2 tbsp (25 mL) chopped fresh Ontario Parsley     Lightly grease 9- x 13-inch (3 L) baking dish. Bring large pot of salted water to rolling boil. Cook pasta according to package directions until just al dente. Drain well; immediately place shells on bottom of baking dish.    In large saucepan, melt butter over medium-high heat. Whisk in flour, garlic powder, salt and pepper cook for 30 seconds. Slowly whisk in chicken broth and then milk. Continue to whisk; bring to simmer, cook for 2 minutes or until thickened. Whisk in parsley and Gouda; remove from heat once cheese is melted. Filling:     In large skillet, melt butter over medium-high heat. Cook onion for 3 minutes or until just browned. Stir in mushrooms, garlic, carrot, salt and pepper; cook for 5 minutes stirring occasionally. Add turkey, cook breaking up with wooden spoon, for 5 minutes. Stir 1 cup (250 mL) of the sauce into skillet. Spoon turkey filling into each pasta shell; place stuffed side up in baking dish. Top with remaining sauce, sprinkle with Gouda and breadcrumbs. Cover with foil, bake in 375°F (190°C) oven for 15 minutes. Remove foil; broil for 3 minutes. Serve sprinkled with parsley. Tip:     Make ahead and refrigerate for up to 2 days. When ready to cook, bake covered with foil at 375°F (190°C) for 30 minutes. Remove foil and broil for 3 minutes. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 25 gramsCARBOHYDRATE: 46 gramsCALORIES: 559FIBRE: 2 gramsSODIUM: 790 mg- Printed with permission from Foodland Ontario

Warm up this winter with a cozy beverage (NC) Need something exciting to sip when you come out of the cold? Swap out the hot chocolate for this sweet treat with heat instead.    Golden milk is a traditional Indian hot beverage considered by many to have soothing properties. Simple ingredients combined with ultrafiltered Canadian milk makes for a creamy and delicious version of this traditional drink at home.    This easy and nutritious version was created by food expert and blogger Vijaya Selvaraju and it’s perfect for the colder months. Using Fairlife milk only adds to the nutritional benefits of the other ingredients because it has 50 per cent less sugar and 50 per cent more protein than regular milk and is made from 100 per cent Canadian milk. Golden Milk    Prep time: 5 minutesServes: 2 Ingredients:2 cups Fairlife 2 per cent  ultrafiltered milk1/2 tsp turmeric1/2 tsp ground black pepper3 tbsp honey  Directions:    In a medium saucepan, add milk and bring to a simmer.     Cook for 2 to 3 minutes, stirring often.    Remove from heat and stir in turmeric, black pepper and honey.         Pour into glasses and enjoy.                    www.newscanada.com

Apple Oatmeal Cookies Change up your cookie routine by adding Ontario apples to classic oatmeal cookies and you’ll be wondering why you’ve never done that before. Preparation Time: 20 minutesBaking Time: 15 minutes    per sheetMakes about 3-1/2 dozen 2 cups (500 mL) quick-cooking rolled oats1 cup (250 mL) whole wheat flour1 tsp (5 mL) ground cinnamon1/2 tsp (2 mL) baking powder1/4 tsp (1 mL) salt1 cup (250 mL) butter, at room temperature1 cup (250 mL) packed brown sugar1 Ontario Egg1 tsp (5 mL) vanilla2 cups (500 mL) diced  (1/4-inch/5 mm) unpeeled Ontario Apples, such as Cortland, Empire, Red Prince, Ambrosia or McIntosh (about 2)     In medium bowl, combine oats, flour, cinnamon, baking powder and salt. Set aside.    In large bowl, using an electric mixer, on medium speed, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Using wooden spoon, stir in oat mixture until almost combined; stir in apples until well combined.    Drop slightly heaping tablespoonful (15 mL) onto parchment lined baking sheets, spacing at least 2-inches (5 cm) apart. Flatten slightly with fingers.    Bake in 350°F (180°C) oven, one sheet at a time, for 12 to 15 minutes or until golden around the edges and just set. Let cool on baking sheets on rack for 5 minutes; transfer cookies to rack to cool completely.    Tips: These cookies are crisp on the outside and soft in the centre and then soften upon storing. They’re best eaten within a day or two of baking or frozen for longer storage. Store cookies in a cookie tin (not a plastic container) at room temperature for up to 2 days or freeze in airtight containers, layered between sheets of parchment, for up to 3 months. Nutritional Information:1 CookiePROTEIN: 1 gramFAT: 5 gramsCARBOHYDRATE: 11 gramsCALORIES: 90FIBRE: 1 gramSODIUM: 50 mg – Printed with permission from Foodland Ontario

Winter Rescue Hamburger Stew     A big batch of economical stew serves for a comforting hot dinner tonight and tomorrow night! It also freezes well to defrost and re-heat for those hectic weeknights. Loaded with Ontario vegetables and ground beef, it’s sure to become a family favourite. Preparation Time: 20 minutesCooking Time: 1 hour 15 minutesServes ­­8 1 kg lean Ontario Ground Beef4 large Ontario Carrots (about 1-1/2 lbs/750 g)4 Ontario Potatoes, peeled  (about 1-1/2 lbs/750 g)1 large Ontario Onion, choppedSalt and freshly ground black pepper2  cloves Ontario Garlic, minced1/2 tsp (2 mL) dried thyme1/4 cup (50 mL) all-purpose flour5 cups (1.25 L) no salt added beef broth1 tbsp (15 mL) apple cider vinegar2 tsp (10 mL) Dijon mustard4  Ontario Parsnips (about 12 oz/375 g)1/4 cup (50 mL) chopped fresh    Ontario ParsleyKetchup, barbecue sauce or steak sauce (optional)     Heat large deep pot over high heat. Add half the ground beef; cook, using wooden spoon to break up meat into bite-size chunks; gently stirring occasionally, about 10 minutes or until liquid evaporates and beef is well browned. Push beef to one side of pot, tilt pot; spoon off excess fat. Scoop beef into medium bowl; set aside. Repeat with remaining beef, leaving about 1 tsp (5 mL) fat in pot; add meat to bowl.    Meanwhile, cut carrots crosswise into 3/4-inch (2 cm) thick slices, cutting thick ends in half. Cut each potato into 6 chunks.    Add onion, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to pot; cook, stirring, for 3 minutes or until onion is soft and lightly browned. Add garlic and thyme; cook, stirring, for 30 seconds. Sprinkle with flour; cook, stirring, for 1 minute.    Gradually stir in broth; add vinegar and mustard. Stir in carrots and potatoes. Bring to boil, scraping up bits stuck to pot. Stir in beef. Cover, leaving lid slightly ajar. Reduce heat; boil gently for 15 minutes, stirring occasionally, until potatoes start to soften.    Meanwhile, cut parsnips crosswise into 3/4-inch (2 cm) thick slices. Stir into stew, cover with lid ajar; boil gently, for about 10 minutes or until vegetables are tender. Season to taste with salt and pepper. Garnish with parsley. Serve with ketchup, barbecue sauce or steak sauce, (if using). Nutritional Information:1 ServingPROTEIN: 27 gramsFAT:  12 gramsCARBOHYDRATE:33 gramsCALORIES: 358FIBRE: 5 gramsSODIUM:490 mg – Printed with permission from Foodland Ontario

Roasted Sweet Potato and Beet Sunflower Salad     This salad of sunny-coloured vegetables with Ontario sweet potatoes and beets, tossed with an enticing sunflower butter dressing, brightens up a winter day. Roast the vegetables and whisk up the dressing the night before and you’ve the makings of a lunch. Preparation Time: 20 minutesBaking Time: 45 minutesServes 4 1 large Ontario Sweet Potato  (about 1-1/4 lbs/625 g)2 Ontario Beets (about 12 oz/375 g)2 tbsp (25 mL) Ontario Sunflower Oil1 tbsp (15 mL) apple cider vinegar1/2 tsp (2 mL) each salt and  freshly ground black pepper2 tbsp (25 mL) chopped fresh Ontario Coriander4 tsp (20 mL) unsalted Ontario Sunflower Seeds12 Ontario Greenhouse Boston Lettuce Leaves Dressing:3 tbsp (45 mL) Ontario Sunflower Seed Butter3 tbsp (45 mL) apple cider vinegar1 tbsp (15 mL) water (approx.)1 tsp (5 mL) Dijon mustardDash hot pepper sauceSalt     Peel sweet potato and cut into 3/4-inch (2 cm) chunks. Peel beets and cut into 1/2-inch (1 cm) pieces. Combine on large rimmed baking sheet lined with parchment paper. Drizzle with oil and vinegar; sprinkle with salt and pepper. Toss to evenly coat; spread in single layer on sheet.    Bake in 400°F (200°C) oven, for about 45 minutes, stirring twice, or until tender and lightly browned. Let cool on pan.    Dressing: In medium bowl, whisk together sunflower seed butter, vinegar, water, mustard, hot sauce and pinch of salt. Drizzle in more water, if necessary, to thin to desired consistency. Add roasted vegetables and coriander to dressing; toss to coat. Season to taste with salt.    Arrange lettuce leaves on serving platter; top with roasted vegetable mixture and coriander. Drizzle with dressing and sprinkle with sunflower seeds. Season to taste with salt.    Tip: Stored separately; the dressing and roasted vegetables will keep for up to 3 days in the refrigerator. Nutritional Information:1 ServingPROTEIN: 6 gramsFAT: 13 gramsCARBOHYDRATE: 32 gramsCALORIES: 265FIBRE: 6 gramsSODIUM: 530 mg – Printed with permission from Foodland Ontario