Welcome Autumn with local flavours     Crisp, sunny days and cool starry nights make for a beautiful autumn. Get into the kitchen this fall season with tasty new recipes featuring Ontario fresh food! When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    This easy Sheet Pan Vegetable Frittata is the perfect recipe to get your day started. The frittata can be made ahead and re-heated for quick breakfasts or lunch. Add ham or bacon if desired. Serve on a bun or with a side salad. Sheet Pan Vegetable Frittata Preparation Time: 20 minutesBaking Time: 40 minutesMakes 8 servings 1 pkg (227 g) sliced Ontario Mushrooms1-3/4 cups (425 mL) halved multi-coloured Ontario Grape and Cherry Tomatoes1/2 cup (125 mL) each diced Ontario Greenhouse Sweet Red and Yellow Peppers1/2 cup (125 mL) diced Ontario Red Onion2 tbsp (25 mL) olive oil16 Ontario Eggs1/2 cup (125 mL) Ontario 2% MilkSalt and pepper2 tbsp (25 mL) finely chopped fresh Ontario Basil (or 2 tsp/10mL dried basil)2 cups (500 mL) chopped Ontario Baby Spinach1 cup (250 mL) coarsely shredded Ontario Aged White Cheddar Cheese     Spray 15- x 10-inch (39 x 25 cm) rimmed baking sheet with cooking spray; line with parchment paper. Arrange mushrooms, tomatoes, peppers and onion on baking sheet in single layer; drizzle with oil. Bake in 400°F (200°C) oven stirring once, until softened and lightly browned, about 20 minutes. Remove baking sheet from oven; reduce oven temperature to 375°F (190°C).     Meanwhile, in large bowl, thoroughly whisk together eggs and milk. Season with salt and pepper. Sprinkle basil and spinach over hot vegetables; sprinkle with cheese. Pour egg mixture over top. Bake for 20 minutes or until set in the centre. Nutritional information:1 ServingPROTEIN: 18 gramsFAT: 18 gramsCARBOHYDRATE: 7 gramsCALORIES: 269FIBRE: 2 gramsSODIUM: 270 mg     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 more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry. It’s easy to cook with tasty Ontario ingredients! – Printed with permission from Foodland Ontario

Caprese Turkey Skillet Supper This salad comes to the skillet easily with turkey as the protein of choice. Light and full of flavour you can serve this on its own or alongside some pasta salad or rice. Preparation Time:  15 minutesCooking Time:  8 minutesServes 4  400 g Ontario Turkey Scaloppini, about 6  to 8 pieces*3/4 tsp (4 mL)  dried basil leaves1/2 tsp (2 mL)  each salt and pepper2 tbsp (30 mL)  extra virgin olive oil plus more for drizzling2  Ontario Tomatoes, sliced8  fresh Ontario Basil Leaves1  buffalo mozzarella or fresh mozzarella ball (4 oz/125 g), drained and sliced4 cups (1 L)  Ontario Baby ArugulaBalsamic glazeToasted bread slices (optional)     Lay scaloppini out on cutting board and sprinkle both sides with basil, salt and pepper.     Heat oil in large skillet and brown scaloppini on both sides, in batches if necessary. Reduce heat to low and top scaloppini with tomato, basil and mozzarella alternating. Cover and cook for 1 minute or until cheese melts slightly. Remove from heat.     Sprinkle arugula over platter and drizzle with more extra virgin olive oil and sprinkle lightly with salt. Top with scaloppini, drizzle with balsamic glaze and serve with toasted bread, if desired. *TIP: If you are unable to find turkey scaloppini in your local grocery store, you can purchase one boneless, skinless turkey breast (about 450 g), cut it into 6-8 pieces, place between parchment paper or saran wrap and then flatten them with a meat mallet (or rolling pin). Recipe and Photography:Turkey Farmers of Ontario

Crêpes with Ice Cream and Cherry Topping A tangy red tart cherry sauce crowns delicious crêpes for a special dessert. Sauce is also delicious over pancakes or plain cheesecake. Preparation Time: 45 minutesStanding Time: 1 hour and 30 minutesCooking Time: 25 minutesServes 4 (Makes 8 crêpes) 2 Ontario Eggs1-1/4 cups (300 mL) Ontario Milk1 cup (250 mL) all-purpose flour2 tbsp (25 mL) granulated sugar1-1/2 tsp (7 mL) vanilla1/2 tsp (2 mL) salt3 tbsp (45 mL) melted butter, cooled Topping:4 cups (1 L) fresh Ontario Red Tart Cherries, pitted3/4 cup (175 mL) granulated sugar3 tbsp (45 mL) cornstarch1/2 tsp (2 mL) almond extract2-2/3 cups (650 mL) vanilla ice cream1/2 cup (125 mL) toasted sliced almonds     In blender or food processor, combine eggs, milk, flour, sugar, vanilla, salt and 1 tbsp (15 mL) of the butter; blend until smooth. Pour into large bowl or glass measure; cover and refrigerate for 1 hour or up to 24 hours.     Heat 9-inch (23 cm) nonstick skillet over medium heat. Gently stir batter. Brush pan with 1 tsp (5 mL) of the remaining butter. When skillet is hot, pour 1/4 cup (50 mL) of the batter into centre of pan, swirling pan to coat bottom; cook for about 1 minute or until bottom is golden. Flip over and cook for 45 seconds. Transfer to waxed paper- lined plate. Repeat with remaining batter and butter. (Wrap cooled crepes and refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)     Topping: In large bowl, mix together cherries and 1/2 cup (125 mL) of the sugar. Let stand for 30 minutes. In sieve over medium bowl, drain cherries; measure 1 cup (250 mL) of juice. In large saucepan, combine sugar and cornstarch. Stir in cherry juice; bring to boil over medium-high heat. Reduce heat and simmer, stirring until thickened, about 2 minutes. Stir in cherries and almond extract. Cook until hot, about 2 minutes. (Make ahead: cover and refrigerate for up to 2 days.)     To serve, scoop about 1/3 cup (75 mL) of ice cream on one side of each crêpe near the edge; fold in half twice to form cone shape. Spoon sauce over top; sprinkle with almonds. Serve immediately. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 18 gramsCARBOHYDRATE: 60 gramsCALORIES: 426FIBRE: 2 gramsSODIUM: 240 mg- Printed with permission from Foodland Ontario

Grilled Perch with Charred Vegetables Keep the heat out of the kitchen and cook your meal outdoors. Perch fillets cook quickly and are delightful with this colourful grilled salad. Preparation Time: 10 minutesGrilling Time: 26 minutesServes 4 2 cobs Ontario Corn, husked1 Ontario Red Onion, cut into 1/2-inch (1 cm) thick slices3 tbsp (45 mL) vegetable oil  (approx.)1-1/2 cup (375 mL) Ontario Grape or Cherry Tomatoes, halved1/2 cup (125 mL) cooked shelled Ontario Edamame2 tbsp (25 mL) red wine vinegar2 tsp (10 mL) chopped fresh Ontario Thyme LeavesSalt and pepper1 clove Ontario Garlic, minced500 g fresh Ontario Perch Fillets (skin on), 12 to 16 fillets1 tbsp (15 mL) melted butter     Brush corn and onion slices with some of the oil. Grill, covered, over medium-high heat, turning often until lightly charred and tender-crisp, 10 to 15 minutes. Remove vegetables as they are cooked.     Toss tomatoes with 1/2 tsp (2 mL) of the oil. Place in grill basket; grill, covered, over medium heat, stirring occasionally, until lightly softened, about 5 minutes.     When cool enough to handle, cut kernels from cobs and place in medium bowl. Chop onion and add to corn along with tomatoes and edamame. Whisk together 2 tbsp (25 mL) of the oil, vinegar, thyme, 1/4 tsp (1 mL) salt, pinch of pepper and garlic. Add to vegetables, toss gently and set aside.     Lightly brush fish fillets with remaining oil; season to taste with salt and pepper. Place skin side down on large flat barbecue topper. Grill over medium-high heat until fish flakes easily with fork, 2 to 3 minutes per side. Place fillets on large platter and drizzle with butter; serve with salad. Nutritional information:1 ServingPROTEIN: 27 gramsFAT: 16 gramsCARBOHYDRATE: 16 gramsCALORIES: 312FIBRE: 3 gramsSODIUM: 275 mg- Printed with permission from Foodland Ontario  

Grilled Rainbow Trout with Caesar Salad Cooking Ontario rainbow trout on a cedar plank provides a wonderful smoky flavour. For an interesting accompaniment, lightly grill romaine lettuce for a twist on Caesar Salad. Preparation Time: 15 minutesGrilling Time: about 30 minutesServes 4 3 tbsp (45 mL) olive oil1 clove Ontario Garlic, mincedPinch each salt and pepper2 cups (500 mL) Ontario Grape or Cherry Tomatoes, halved4 Ontario Rainbow Trout Fillets  (175 g each)1 large head Ontario Romaine Lettuce1/2 cup (125 mL) fresh Ontario Basil Leaves1/4 cup (50 mL) Caesar salad dressingShaved Parmesan cheese, about 1 oz (30 g)1/4 cup (50 mL) croutons     In small bowl, combine oil, garlic, salt and pepper. Toss halved tomatoes with 2 tsp (10 mL) of the garlic oil. Brush trout fillets with some of the remaining garlic oil. Cut lettuce into quarters, keeping base intact to hold lettuce together. With clean brush, brush cut sides of lettuce with some of the remaining garlic oil.     Place tomatoes in grill basket; grill over medium heat until lightly softened, about 5 minutes, gently stirring occasionally. Meanwhile, in small food processor, process remaining garlic oil and basil leaves until almost smooth. Toss with tomatoes and set aside.     Increase heat to high. Place soaked cedar plank on grill; close lid and heat 3 to 5 minutes or until plank starts to smoke. Add trout fillets to plank; close lid and cook until fish flakes easily when tested with fork, 12 to 15 minutes. Remove plank, let stand for a few minutes.     Turn off heat, grill lettuce quarters over remaining heat just until grill marked and lightly wilted, 1 to 2 minutes.     To serve, spoon tomato mixture over trout fillets. Place romaine quarter on each plate. Drizzle with dressing and top with cheese and croutons.     Tip: Soak the plank in cold water for 4 to 6 hours before proceeding. Nutritional information:1 ServingPROTEIN: 40 gramsFAT: 30 gramsCARBOHYDRATE: 7 gramsCALORIES: 464FIBRE: 2.5 gramsSODIUM: 430 mg – Printed with permission from Foodland Ontario

Sizzling Beef and Asparagus Fajitas     These colourful beef fajitas are filled with fresh Ontario vegetables. Set out bowls of Ontario Boston Lettuce leaves, chopped tomato, shredded Cheddar or Monterey Jack with Jalapeño cheese and sour cream or try the garlic sauce – and let the fiesta begin! Preparation Time: 20 minutesGrilling Time: 8 to 10 minutesServes 6 1-1/2 tsp (7 mL) each chili powder and ground cumin1/4 tsp (1 mL) each salt and pepper1 lb (500 g) Ontario Beef Grilling Steak (strip loin or sirloin)1 lb (500 g) Ontario Asparagus,  trimmed and cut into quarters2-1/2 cups (625 mL) sliced Ontario White and/or Cremini Mushrooms4 cloves Ontario Garlic, minced2 Ontario Greenhouse Sweet Peppers, seeded and sliced into strips1 Ontario Onion, halved and thinly sliced lengthwise4 tsp (20 mL) vegetable oil1/2 tsp (2 mL) dried oregano6 large whole wheat tortillas1/4 cup (50 mL) fresh coriander sprigs (optional)     In small bowl, stir together chili powder, cumin, salt and pepper; rub into both sides of steak. In large bowl, combine asparagus, mushrooms, garlic, peppers, onion, oil and oregano. Stack tortillas and double wrap in foil.     Place steak on greased grill and vegetables in grilling basket over medium-high heat. Close lid and grill steak, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Grill vegetables, tossing occasionally, until tender-crisp, 8 to 10 minutes. Meanwhile, place tortillas on grill and warm through, about 3 minutes.     To serve, slice steak thinly across the grain. In bowl, combine steak, vegetables and coriander (if using). Serve with warm tortillas and desired accompaniments.     Optional Garlic Sauce: In small bowl, combine 1 cup (250 mL) plain Balkan-style yogurt, 1 tbsp (15 mL) lemon juice, 1 garlic clove, minced, and salt to taste. Makes 1 cup (250 mL). Nutritional Information:1 ServingPROTEIN: 24 gramsFAT: 8 gramsCARBOHYDRATE: 34 gramsCALORIES: 317FIBRE: 5 grams            – Printed with permission  from Foodland Ontario      

One-Pot Pasta Primavera This version of a classic pasta recipe uses just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Cooked chicken can also be added to this vegetable dish. Preparation Time: 15 minutesCooking Time: 30 minutesServes 4 to 6 4 cups (1 L) fusilli pasta (375 g)3 cloves garlic, thinly sliced1 tsp (5 mL) salt1/2 tsp (2 mL) black pepper2 cups (500 mL) 1-inch (2.5 cm) pieces Ontario Asparagus1 cup (250 mL) diced Ontario Greenhouse Sweet Red Pepper1-1/2 cups (375 mL) Ontario Greenhouse Grape or Cherry tomatoes, halved1 cup (250 mL) Ontario Green Peas fresh or frozen, thawed3 tbsp (45 mL) butter3/4 cup (175 mL) shredded plain or jalapeño Ontario Havarti Cheese (about 75 g)1/2 cup (125 mL) chopped Ontario Basil LeavesGarnish: shredded Ontario Havarti Cheese     Place pasta in large deep pot. Add garlic, salt, pepper and 3-1/2 cups (875 mL) hot tap water. Cover; bring to boil over medium-high heat. Uncover; set timer according to cooking directions on pasta package. Cook pasta stirring often.     When 5 minutes remain, stir in asparagus and red pepper. Cover, return to boil; continue cooking, stirring occasionally (if necessary, add another 1/2 cup (125 mL) hot water).     When 2 minutes remain on timer, stir in tomatoes, peas and butter; cover, cook 2 minutes. Uncover, cook, stirring, until pasta and vegetables are tender and water is almost completely evaporated, about 1 minute.     Remove from heat; stir in cheese and basil; mix well. Serve immediately with additional cheese. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 14 gramsFAT: 12 gramsCARBOHYDRATE: 56 gramsCALORIES: 382FIBRE: 6 gramsSODIUM: 540 mg              – Printed with permission from Foodland Ontario

Roasted Asparagus and Vegetable Salad Cook the ingredients for this impressive and tasty salad ahead of time and assemble before serving. Preparation Time: 20 minutesBaking Time: 30 minutesMarinating Time: 30 minutesServes 4 to 6 1 lb (500 g) Ontario Asparagus, trimmed6 tbsp (90 mL) olive oilSalt and freshly ground pepper, to taste1-1/2 cups (375 mL) Ontario Greenhouse Cherry or Grape Tomatoes2 cloves garlic, minced1 pkg (227 g) Ontario White or Crimini Mushrooms,  quartered1/2 tsp (2 mL) dried Italian seasoning3 tbsp (45 mL) white balsamic vinegar1-1/2 tsp (7 mL) Ontario Honey1/3 cup (75 mL) crumbled Ontario Goat Cheese (about 60 g)     Spread asparagus on parchment paper-lined rimmed baking sheet. Drizzle with 1 tbsp (15 mL) of the olive oil; season with salt and pepper. Shake gently to coat.     In medium bowl, toss tomatoes with 1 tbsp (15 mL) of the oil, 1 clove garlic and salt and pepper. Spread over asparagus. Bake in 400°F (200°C) oven for about 15 minutes, shaking once, or until asparagus is tender and tomatoes slightly shrivelled. Arrange on platter; set aside.     In same bowl, toss mushrooms with 2 tbsp (25 mL) of the oil, Italian seasoning and salt and pepper. Spread on same baking sheet. Bake for 15 minutes, tossing once, or until mushrooms release some juices. In medium bowl, combine remaining oil and garlic, vinegar, honey and salt and pepper. Toss with roasted mushrooms; let marinate for 30 minutes. Just before serving, top asparagus mixture with mushroom mixture and goat cheese. Serve at room temperature. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 5 gramsFAT: 16 gramsCARBOHYDRATE: 9 gramsCALORIES: 193FIBRE: 2 gramsSODIUM: 102 mg             – Printed with permission  from Foodland Ontario

Strawberry Oatmeal Squares The combination of Ontario greenhouse strawberries and strawberry jam give these squares an extra kick of fruity flavour. The squares freeze well for up to 1 month. Preparation Time: 20 minutesBaking Time: 45 minutesCooling Time: 30 minutesMakes 16 1/2 cup (125 mL) butter, at room temperature1/2 cup (125 mL) packed brown sugar1-1/2 cups (375mL) large flake oats1 cup (250 mL) all-purpose flour1/2 tsp (2 mL) each salt and baking soda1/2 cup (125 mL) sliced almonds2 cups (500 mL) chopped Ontario Greenhouse Strawberries1/4 cup (50 mL) strawberry jam1 tsp (5 mL) cornstarch     Line 9-inch (23 cm) square baking pan with parchment paper.     In large bowl, using electric mixer, beat butter and brown sugar until light and fluffy. Add oats, flour, salt and baking soda; mix well with wooden spoon. In small bowl, set aside 1-1/2 cups (375 mL). Stir almonds into remaining oat mixture. Press into prepared pan. Bake in 350°F (180°C) oven for 10 minutes or until lightly browned.     In medium bowl, combine strawberries, jam and cornstarch. Spread mixture evenly over crust. Top with remaining oat mixture pressing lightly.     Bake for 30 to 35 minutes or until lightly browned. Cool on wire rack for 30 minutes before cutting into bars. Refrigerate any leftover squares. Nutritional Information:1 SquarePROTEIN: 3 gramsFAT: 8 gramsCARBOHYDRATE: 23 gramsCALORIES: 172FIBRE: 2 gramsSODIUM: 150 mg – Printed with permission from Foodland Ontario        _____________ 

Chopped Vegetable Salad with Rainbow Trout Fillets Full of flavour, colour and texture, this chopped salad has all the flavours of gazpacho. Ontario rainbow trout adds protein, making this a very tasty meal. Preparation Time: 20 minutesBaking Time: 15 minutesServes 4 1/2 cup (125 mL) plain Ontario Greek Yogurt or Ontario Sour Cream3 tbsp (45 mL) mayonnaise3 tbsp (45 mL) fresh lemon juice3 tbsp (45 mL) chopped fresh Ontario Dill1/2 tsp (2 mL) onion powder1 clove garlic, minced4 Ontario Rainbow Trout Fillets (skin on), about 170 g each1 tbsp (15 mL) vegetable oilSalt and pepper2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved1-1/2 cups (375 mL) julienned Ontario Carrots1 cup (250 mL) croutons2 Ontario Greenhouse Sweet Yellow Peppers, chopped1 Ontario Greenhouse Cucumber, chopped1 Ontario Red Onion, chopped1 head Ontario Boston or Leaf Lettuce, tornFresh ground black pepper     In small bowl, whisk together yogurt, mayonnaise, lemon juice, 1 tbsp (15 mL) of the dill, onion powder and garlic; set aside.     Brush flesh side of trout fillets with oil; season with salt and pepper. Place on parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with fork.     Meanwhile, arrange tomatoes, carrots, croutons, peppers, cucumber, red onion and lettuce on four plates. Top with rainbow trout; drizzle with dressing and remaining dill.     Tip: To grill rainbow trout fillets, brush both sides with 1 tbsp (15 mL) vegetable oil. Season flesh side with salt and pepper. Place fillets skin side down on grill topper or aluminum foil over medium-high heat. Grill, covered 8 to 10 minutes, until fish flakes easily. Season with pepper to taste. Nutritional Information:1 ServingPROTEIN: 38 gramsFAT: 23 gramsCARBOHYDRATE: 26 gramsCALORIES: 460FIBRE: 4 gramsSODIUM: 290 mg – Printed with permission from Foodland Ontario…