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

Comforting Winter Recipes     Winter is a great time to get into the kitchen and prepare and enjoy comforting recipes made with all the delicious 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.    Sheet Pan Eggs and Hash Browns is a new way to cook up a savoury warm breakfast, lunch or dinner. You can make this recipe all year-round with readily available potatoes and eggs. Before serving sprinkle with chopped fresh Ontario basil.    A great lunch idea to brighten up a winter day is our Roasted Sweet Potato and Beet Sunflower Salad. The roasted sunny-coloured vegetables are served on a bed of greenhouse lettuce leaves and drizzled with a sunflower butter dressing.    On a cold evening there is nothing better than a big batch of Winter Rescue Hamburger Stew for a comforting hot dinner. The stew freezes well, which makes it easy to defrost and re-heat for those hectic weeknights. Loaded with Ontario vegetables, it’s sure to become a family favourite.    Everyone will enjoy these chewy Apple Oatmeal Cookies which are a perfect snack any time. Once you add Ontario apples to classic oatmeal cookies, you will be wondering why you’ve never done that before.    We know buying food and cooking is different during COVID-19. Be prepared with a list of what you need 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. 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.     During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes, starting with Sheet Pan Eggs and Hash Browns. We hope you enjoy them!  

Sheet Pan Eggs and Hash Browns Preparation Time: 10 minutesBaking Time: 40 minutesServes 4 4 Ontario Potatoes cut into 3/4-inch (2 cm) chunks  (about 1-1/2 lbs/750 g)1 tbsp (15 mL) Ontario Sunflower Oil3/4 tsp (4 mL) dried Italian seasoningSalt and freshly ground black pepper4 Ontario EggsChopped fresh Ontario Basil or Chives     Place potatoes on large rimmed baking sheet lined with parchment-paper. Drizzle with oil; sprinkle with Italian seasoning, 1/2 tsp (2 mL) salt and pepper, to taste. Toss to evenly coat; spread out over the baking sheet leaving space between potato pieces.    Bake in 425°F (220°C) oven for about 30 minutes or until potatoes are browned and tender.    Remove pan from oven. Push potatoes into 4 equal piles on baking sheet to create “nests”, each about 5-inches (12 cm) in diameter. Crack one egg into the centre of each nest. Sprinkle with salt and pepper. Bake for about 7 to 10 minutes or until eggs are set to desired doneness. Sprinkle with basil.    Variation: When you remove the pan from the oven, sprinkle hot potatoes and eggs with 1/4 cup (50 mL) shredded spicy or plain Ontario cheese, dividing equally; let stand for 1 minute to melt cheese. Nutritional Information:1 ServingPROTEIN: 10 gramsFAT: 9 gramsCARBOHYDRATE: 33 gramsCALORIES: 250FIBRE: 3 gramsSODIUM: 380 mg – Printed with permission from Foodland Ontario

Baked French Toast with Glazed Apples     Here is a breakfast or brunch dish that can be whipped together the night before. As it is baking, sauté apple slices until tender and glazed to serve over top. Serve with maple syrup. Preparation Time: 15 minutesChilling Time: OvernightCooking Time: 40 to 45 minutesServes 6 6 thick (3/4-inch/2 cm) slices of egg or raisin bread4 Ontario Eggs1-3/4 cup (425 mL) Ontario Milk1/4 cup (50 mL) Ontario Maple Syrup1 tsp (5 mL) vanilla1/2 tsp (2 mL) ground cardamom Apple Topping:1/4 cup (50 mL) packed brown sugar2 tbsp (25 mL) water3 Ontario Apples, peeled and thinly slicedPinch ground cardamom1 tbsp (15 mL) butterIcing sugar     Arrange bread in single layer in buttered 9-x 13-inch (3 L) baking dish, trimming bread if necessary to fit. In large bowl, whisk together eggs, milk, maple syrup, vanilla and cardamom; pour evenly over bread. Cover and refrigerate for several hours or overnight.    Bake, uncovered, in 375°F (190°C) oven for 40 to 45 minutes or until bread is puffed in centre.     Apple Topping: About 10 minutes before end of the baking, heat large skillet over medium-high heat; add brown sugar and water, stirring, until mixture comes to a simmer. Add apples and cardamom; cook, stirring constantly with spatula, turning apple slices over, until tender but still have shape, about 4 minutes. Stir in butter until melted; remove from heat. Let cool a few minutes.    Remove French toast from oven; let stand for 5 minutes. Cut into 6 servings; spoon topping over each. Sprinkle with icing sugar to taste. Nutritional Information:1 ServingPROTEIN: 11 gramsFAT: 9 gramsCARBOHYDRATE: 50 gramsCALORIES: 321FIBRE: 2 grams – Printed with permission from Foodland Ontario