Roasted Tomato Mac and Cheese 

Roasted tomatoes, three cheeses and rotini pasta provide a delicious twist on classic mac and cheese. 

Preparation Time: 15 minutes

Broiling Time: 10 minutes

Cooking Time: 24 minutes

Baking Time: 15 minutes

Serves 6 

5 Ontario Greenhouse Tomatoes, cut into 1/2-inch (1 cm) slices

2 tsp (10 mL) vegetable oil

340 g rotini pasta (about 4 cups/1 L)

1/4 cup (50 mL) butter

1 cup (250 mL) chopped Ontario Onion

1 cup (250 mL) finely chopped Ontario Greenhouse Sweet Red  Pepper

1/4 cup (50 mL) all-purpose flour

1-1/2 tsp (7 mL) dry mustard

1 tsp (5 mL) Worcestershire sauce

1/2 tsp (2 mL) salt

2 cups (500 mL) Ontario 2% Milk

1-1/2 cups (375 mL) Ontario 10% Cream

1-1/2 cups (375 mL) shredded Ontario Cheddar Cheese

1 cup (250 mL) shredded Ontario Gouda Cheese

1/4 cup (50 mL) grated Parmesan cheese

Fresh ground black pepper    

Arrange tomato slices on greased foil-lined baking sheet. Drizzle oil over tomatoes. Broil on high 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to plate; set aside. Turn off broiler; heat oven to 400⁰F (200⁰C).     Bring large pot of salted water to boil. Add pasta and cook according to package directions. Drain; set aside.     In same pot over medium heat, melt butter. Add onion and red pepper; cook until softened, about 5 minutes, stirring often. Stir in flour, mustard, Worcestershire sauce and salt; cook for 2 minutes. Whisk in milk and cream; bring to low simmer and continue whisking until sauce thickens, 3 to 5 minutes. Stir in Cheddar and Gouda.     Add pasta to sauce; toss well. Transfer to shallow 8 cup (2 L) casserole dish. Arrange broiled tomato slices on top of pasta. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes until cheese starts to bubble. Season with pepper to taste. 

Nutritional Information:1 ServingPROTEIN: 28 gramsFAT: 35 gramsCARBOHYDRATE: 60 gramsCALORIES: 660FIBRE: 3 gramsSODIUM: 780 mg

 – Printed with permission from Foodland Ontario

Greenhouse Produce – Local and Delicious     Fresh greenhouse vegetables and strawberries are the stars of these easy and delicious recipes. Simply cooked or fresh, they make everyday meals great!    Here in Ontario, we can enjoy just-picked goodness no matter what the season with local greenhouse vegetables and strawberries. Greenhouse seedless cucumbers and lettuce are harvested year-round, while juicy red tomatoes and vibrant sweet peppers are available ten months a year and strawberries are now available nine months.    Everyone will enjoy a Bean and Vegetable Rice Bowl featuring greenhouse vegetables. The carrots and sweet peppers are steamed to maintain their colour and texture. Topping the bowl with local Queso Fresco, a “fresh cheese” with a slightly salty taste and creamy texture, makes a tasty addition to this vegetarian meal.    Your family is going to love this new twist on an old classic. Three different cheeses and roasted tomatoes takes mac and cheese to the next level in our Roasted Tomato Mac and Cheese. The roasted tomatoes pair deliciously with the creamy pasta.    For a yummy and colourful meal-sized salad, enjoy a Chopped Vegetable Salad with Rainbow Trout Fillets. Fresh farmed rainbow trout is baked and placed on a bed of chopped vegetables, drizzled with a homemade creamy dressing and sprinkled with fresh dill. This salad is sure to be a hit.    Ontario greenhouse strawberries combined with strawberry jam makes the perfect filling between the oat base and streusel topping for these Strawberry Oatmeal Squares. Enjoy them plain, with a scoop of frozen vanilla yogurt or a dollop of whipped cream. A sweet treat that comes together quickly.    Try these delicious recipes featuring Ontario greenhouse vegetables and greenhouse strawberries. 

Bean and Vegetable Rice Bowl    

Steaming the carrots and sweet peppers maintains their colour and crunch in this Mexican-inspired vegetarian meal. Local Queso Fresco, a “fresh cheese” with a slightly salty taste and creamy texture is a tasty addition to this bowl. Preparation Time: 20 minutesCooking Time: 52 minutesServes 4 1 cup (250 mL) long grain brown rice1/4 cup (50 mL) vegetable oil1 tsp (5 mL) lime zest2 tbsp (25 mL) fresh lime juice1-1/2 tsp (7 mL) Ontario Honey1/2 tsp (2 mL) ground cumin1 clove garlic, minced1-1/2 cups (375 mL) julienned Ontario Carrots1 Ontario Greenhouse Sweet Yellow Pepper, sliced1 can (540 mL) black beans, drained and rinsed2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes,  halved2 cups (500 mL) sliced Ontario Greenhouse Cucumber1 head Ontario Greenhouse Leaf Lettuce, torn1 cup (250 mL) croutons1/2 cup (125 mL) crumbled Ontario Queso Fresco or Feta Cheese1/4 cup (50 mL) toasted pumpkin seeds     Cook rice according to package directions.     In small bowl, whisk together oil, lime zest, lime juice, honey, cumin and garlic, set aside.     Place carrots in steamer basket over saucepan of simmering water, cover and steam for 4 minutes. Push to one side; add peppers to other side. Cover and steam for 3 minutes or until tender, set aside.     Divide rice, carrots, peppers, beans, tomatoes, cucumber, lettuce and croutons among 4 bowls. Top with cheese and pumpkin seeds; drizzle with dressing. Nutritional Information:1 ServingPROTEIN: 19 gramsFAT: 21 gramsCARBOHYDRATE: 81 gramsCALORIES: 591FIBRE: 11 gramsSODIUM: 330 mg      – Printed with permission from Foodland Ontario

Maple Apple Upside-Down Cake    

Cooking down maple syrup intensifies its flavour. When you invert this moist cake, the maple syrup makes a tasty glaze over the apples. Serve warm with a scoop of vanilla ice cream. 

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Baking Time: 45 minutes

Cooling Time: 30 minutes

Serves 8 

1 cup (250 mL) Ontario Maple Syrup

3 cups (750 mL) sliced unpeeled Ontario Apples, such as Cortland or Gala

1-1/2 cup (375 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) baking soda

1/2 cup (125 mL) butter, at room temperature

2/3 cup (150 mL) granulated sugar

2 Ontario Eggs

1-1/2 tsp (7 mL) vanilla

1/2 cup (125 mL) plain yogurt   

  In large saucepan, over medium-high heat, bring maple syrup just to boil. Reduce heat to medium-low; boil until reduced to 2/3 cup (150 mL), about 7 minutes. (Use heat-proof glass measure to check volume.) Pour into greased 9- x 2-inch (23 x 5 cm) round or square metal baking pan. Starting at the outside edge, place apples on syrup, overlapping slightly.    

In medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.     In large bowl, using an electric mixer, on medium speed, beat butter and sugar until creamy. Beat in eggs and vanilla until well combined. Beat in flour mixture, alternating with yogurt, just until combined. Spoon batter (will be thick) over apples; spread evenly with knife.     Bake in 350°F (180°C) oven for 40 to 45 to minutes, until tester inserted in centre comes out clean. Let cool on rack for 30 minutes. Run knife around edge; invert onto plate. 

Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 13 gramsCARBOHYDRATE: 68 gramsCALORIES: 404FIBRE: 2 gramsSODIUM: 270 mg  

  – Printed with permission from Foodland Ontario        __________

Corned Beef and Cabbage Soup   A classic Irish combination made quickly using deli corned beef. Barley adds heartiness and parsley adds a touch of green for St. Patrick’s Day! 

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Serves 4 to 6 (Yield about 6 cups/1.5 L) 

1 tbsp (15 mL) vegetable oil

2 cups (500 mL) diced Ontario  Onion

1 cup (250 mL) diced Ontario Carrot

1 clove, garlic, minced1 bay leaf

1 tsp (5 mL) dried thyme

200 g deli corned beef  (in one piece), coarsely chopped

3 cups (750 mL) thinly sliced Ontario Cabbage

1/4 cup (50 mL) pearl barley

6 cups (1.5 L) sodium-reduced chicken broth

2 tbsp (25 mL) chopped fresh Ontario Parsley

Pepper, to taste    

In large pot, heat oil over medium heat. Add onions and carrots. Reduce heat to low, cover and cook for 6 minutes, stirring occasionally. Stir in garlic, bay leaf and thyme; cook 2 minutes.     Stir in corned beef, cabbage, barley and broth. Bring to boil, reduce heat and simmer, covered, for about 30 minutes or until barley is tender. Remove bay leaf and discard. Add parsley and season with pepper. 

Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 11 gramsFAT: 9 gramsCARBOHYDRATE: 18 gramsCALORIES: 192FIBRE: 3 gramsSODIUM: 925 mg        

– Printed with permission from Foodland Ontario       

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Irish Pan Haggerty

“Pan Haggerty” has been described as “great Irish comfort food”. This potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Baking Time: 12 minutes
Serves 6 to 8

5 slices Ontario Bacon, diced
2 cups (500 mL) thinly sliced Ontario Onion
2 large cloves garlic, minced
2 lbs (1 kg) Ontario White Potatoes, thinly sliced (not peeled)
Salt and pepper
1-1/2 cup (375 mL) shredded aged Ontario Cheddar Cheese
1-1/4 cup (300 mL) chicken or vegetable broth
2 tbsp (25 mL) thinly sliced fresh Ontario Chives

In 12-inch (30 cm) cast iron or oven-proof skillet, over medium-high heat, cook bacon until crispy. Remove to medium bowl. Add onion to skillet; cook for 8 minutes, stirring often. Stir in garlic; cook 2 minutes or until onions are very soft and caramelized. Stir into bacon.

Remove skillet from heat. Arrange layer of potatoes in bottom of skillet. Top with half of the bacon mixture; season with salt and pepper. Add another layer of potatoes; sprinkle with 1/2 cup (125 mL) of the cheese. Add another layer of potatoes, remaining bacon mixture and season with salt and pepper. Add final layer of potatoes. Pour in broth. Cover tightly with foil wrap or lid. Cook over medium-low heat for 20 minutes or until potatoes are soft when tested with knife.

Remove foil. Top with remaining cheese. Bake in 425°F (220°C) oven for 10 to 12 minutes, until cheese is bubbly and lightly browned. Sprinkle with chives. Serve in wedges.

Nutritional Information:
1 Serving (When recipe serves 8)
PROTEIN: 10 grams
FAT: 9 grams
CARBOHYDRATE: 21 grams
CALORIES: 210
FIBRE: 3 grams
SODIUM: 360 mg

• Printed with permission from Foodland Ontario

Ontario Food Celebrates St. Patrick’s Day

If you aren’t lucky enough to travel to Ireland for the annual four-day St. Patrick’s Day Festival in March, enjoy the recipes below and celebrate at home with local food.
A staple in Irish households is a comforting fish pie, the ideal dinner for family or company on St. Patrick’s Day. This Fish and Vegetable Pie is a creamy vegetable and fish stew topped with golden puff pastry. Our version of this pie has mild, sweet tasting Ontario walleye (pickerel) – the perfect fish for this delectable dish.
Scrumptious Irish Pan Haggerty has been described as “great Irish comfort food”. This traditional baked potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries year-round.
It wouldn’t be St. Patrick’s Day without corned beef and cabbage. Try a bowl of delicious Corned Beef and Cabbage Soup the perfect combination. The barley adds heartiness and the parsley adds a bit of green to celebrate the day.
Since a holiday feast or after dinner treat is never complete without a special dessert try Maple Apple Upside-Down Cake. Cooking down Ontario maple syrup intensifies itsflavour. When you invert this moist cake, the maple syrup makes a tasty glaze over the apples. Serve warm with a scoop of vanilla ice cream.

Fish and Vegetable Pie

Delicious walleye (pickerel) has a mild, sweet taste and small flake. This creamy vegetable and fish stew is topped with crispy, golden puff pastry.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Baking Time: 20 minutes
Serves 6

1 tbsp (15 mL) vegetable oil
1 large Ontario Onion, diced
1 cup (250 mL) diced Ontario Carrots
1 clove garlic, minced
1 pkg (227 g) Ontario Button Mushrooms, halved
3 cups (750 mL) diced unpeeled Ontario Potatoes
1 bay leaf
Salt and pepper, to taste
454 g fresh or frozen and thawed Ontario Walleye (Pickerel), skin removed
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1-1/2 cup (375 mL) chicken broth
1 cup (250 mL) 2% Ontario Milk
3/4 cup (175 mL) frozen Ontario Peas, thawed
1/4 cup (50 mL) chopped fresh Ontario Dill
1 sheet (about 225 g) frozen puff pastry, thawed

In large pot, heat oil over medium heat. Add onion and carrots; cover and cook for 5 minutes. Stir in garlic, mushrooms, potatoes, 3/4 cup (175 mL) water and bay leaf. Cover and cook for about 7 minutes or until potatoes are tender, stirring occasionally. Remove bay leaf and discard. Season with salt and pepper. Remove to large bowl.

Meanwhile, cut fish into large pieces; place in large nonstick skillet. Add enough water to just cover fish. Cover pan and poach fish over medium heat until it turns white and flakes easily, about 7 minutes. Remove fish to plate.

Melt butter in pot over medium heat. Whisk in flour. Stir for 2 minutes, until flour begins to lightly brown. Slowly, whisk in broth and milk; cook about 3 minutes or until sauce thickens. Stir in reserved potato mixture, fish, peas and dill. Season with salt and pepper. Transfer to 10-cup (2.5 L) oven-safe dish.

Roll out puff pastry on lightly floured surface to fit top of dish, trimming edges as needed. Brush edge of dish with water. Place pastry over filling; press to adhere to dish. Cut several steam vents. Bake in 425°F (220°C) oven for 20 minutes or until golden brown and puffed.

Nutritional Information:
1 Serving
PROTEIN: 23 grams
FAT: 19 grams
CARBOHYDRATE: 43 grams
CALORIES: 435
FIBRE: 4 grams
SODIUM: 550 mg

• Printed with permission from Foodland Ontario

Cranberry Clafouti

Clafouti is a traditional French dessert, with a texture between baked custard and a pancake. Tart cranberries are incorporated into these individual desserts and sweetened with maple syrup. Serve warm or at room temperature garnished with a dusting of icing sugar.

Preparation Time: 15 minutes
Baking Time: 40 minutes
Serves 6

2 tsp (10 mL) melted butter
1 cup (250 mL) fresh or frozen Ontario Cranberries, coarsely chopped
3 Ontario Eggs
1/3 cup (75 mL) each all-purpose flour and granulated sugar
1/8 tsp (0.5 mL) salt
1 cup (250 mL) 2% Ontario Milk
1/4 cup (50 mL) Ontario Maple Syrup
2 tsp (10 mL) vanilla
Icing sugar

Brush six 3/4-cup (175 mL) ramekins with butter. Equally divide cranberries among ramekins. Place ramekins on rimmed baking sheet.
In large bowl or 4 cup (1 L) glass measure, whisk together eggs, flour, sugar and salt until smooth. Gradually whisk in milk, maple syrup and vanilla until blended. Pour over cranberries.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until puffed, set and lightly browned around edges. Let cool on wire rack for 15 minutes (they will sink). Dust with icing sugar.

Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 5 grams
CARBOHYDRATE: 31 grams
CALORIES: 183
FIBRE: 1 gram
SODIUM: 110 mg

• Printed with permission from Foodland Ontario

Tex-Mex Chicken Sheet Pan Supper

Who doesn’t love a one pan, easy clean-up supper? Filled with flavour and seasonal vegetables this will be your go to meal. Enjoy leftovers rolled up into a tortilla wrap for lunch the next day.

Preparation Time: 15 minutes
Baking Time: 22 minutes
Serves 4

500 g boneless skinless Ontario Chicken Thighs or Breasts
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
1 tbsp (15 mL) vegetable oil
1 Ontario Sweet Potato, cut into bite-size pieces
1 Ontario Greenhouse Sweet Red Pepper, cut into bite-size pieces
Half Ontario Onion, cut into wide strips
1 clove garlic, minced
1-1/2 tsp (7 mL) dried oregano leaves
1/2 cup (125 mL) Ontario Cherry Tomatoes, halved
2 tbsp (25 mL) coarsely chopped fresh Ontario Coriander Leaves

Toppings:
Ontario Sour Cream
Lime wedges

Cut chicken into bite-size pieces; place in medium bowl. Add chili powder, 1/4 tsp (1 mL) of the salt, cayenne and 1-1/2 tsp (7 mL) of the oil. Stir until chicken is coated; place on one end of large rimmed baking sheet.

In same bowl, add sweet potato, red pepper and onion. Add remaining oil and salt, garlic and oregano; stir. Place at opposite end of baking sheet.

Roast in 400°F (200°C) oven for 20 minutes. Stir in tomatoes; roast for 2 minutes. Sprinkle with coriander. Serve with sour cream and lime wedge.

Nutritional Information:
1 Serving
PROTEIN: 29 grams
FAT: 8 grams
CARBOHYDRATE: 13 grams
CALORIES: 242
FIBRE: 2 grams
SODIUM: 380 mg

• Printed with permission from Foodland Ontario

Caramel Apple Bars

An easy to make bar with all the flavours of apple crisp plus yummy caramel. You can bake a double batch as these bars freeze well up to one month.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Baking Time: 35 minutes
Makes 24

1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) butter, at room temperature
1 tsp (5 mL) vanilla
1-3/4 cup (425 mL) all-purpose flour
1-1/2 cup (375 mL) quick-cooking oats
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) chopped pecans
4 cups (1L) peeled and coarsely chopped Ontario Apples (about 4), such as Empire, Cortland or Spartan
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) each ground cinnamon and ground nutmeg
40 soft caramels, unwrapped
2 tbsp (25 mL) Ontario Milk

In large bowl, using electric mixer, beat brown sugar, butter and vanilla until light and fluffy. Set aside 2 tbsp (25 mL) of the flour. Add remaining flour, oats, salt and baking soda; mix well. Stir in pecans. Set aside 1-1/2 cup (375 mL). Press remaining oat mixture into a 13- x 9-inch (3.5 L) baking pan lined with parchment paper.

In medium bowl, toss apples with reserved flour, cinnamon and nutmeg; spoon over crust. In small saucepan, melt caramels and milk over medium low heat, stirring occasionally, for 10 to 15 minutes. Drizzle over apples and top with reserved oat mixture.

Bake in 375°F (190°C) oven for 30 to 35 minutes or until lightly browned. Cool for 15 minutes before cutting into bars. Refrigerate any leftover bars.

Nutritional Information:
1 Bar
PROTEIN: 3 grams
FAT: 10 grams
CARBOHYDRATE: 25 grams
CALORIES: 202
FIBRE: 2 grams
SODIUM: 170 mg

• Printed with permission from Foodland Ontario

Beet and Carrot Tarte Tatin

A savoury variation of the famous dessert tarte Tatin made with glazed roasted beets and carrots. Serve this colourful and flavourful tarte Tatin warm or at room temperature.

Preparation Time: 15 minutes
Roasting Time: 1 hour
Cooking Time: 6 minutes
Baking Time: 35 minutes
Serves 8

2 Ontario Beets
2 cups (500 mL) 1/2-inch (1 cm) rounds Ontario Carrots (about 2)
2 tsp (10 mL) vegetable oil
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) water
1 tbsp (15 mL) vinegar
1/2 cup (125 mL) grated Parmesan cheese
1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
Half pkg (400 g) refrigerated pie crust
1 tbsp (15 mL) chopped fresh Ontario Parsley

Trim both ends of beets; wrap in foil and place on rimmed baking sheet. Place carrots on same baking sheet; toss with oil. Roast in 400°F (200°C) oven for 25 to 30 minutes or until carrots are tender. Remove carrots and set aside. Continue roasting beets for 15 to 30 minutes or until tender when pierced with sharp knife. Unwrap and let beets cool slightly; slip off skins. Cut into 1/2-inch (1 cm) rounds.

Meanwhile, in small saucepan, stir together sugar and water. Cook over medium-high heat, swirling pan occasionally, until mixture is amber-coloured, 4 to 6 minutes. Remove from heat; add vinegar. Quickly pour caramel into 9-inch (23 cm) glass pie plate; tilt and rotate pan to evenly coat bottom with caramel.

Arrange beets and carrots in single layer on top of caramel. Sprinkle with cheese and rosemary.

Place pie crust over vegetables, tucking edges into pan. Prick dough all over with fork. Bake in 400°F (200°C) oven for 20 minutes; reduce heat to 350°F (180°C) and bake until crust is golden brown, 15 minutes. Let cool 10 minutes before inverting carefully onto large rimmed plate. Sprinkle with parsley.

Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 10 grams
CARBOHYDRATE: 26 grams
CALORIES: 212
FIBRE: 1 gram
SODIUM: 270 mg

• Printed with permission from Foodland Ontario