Crisp, sunny days and cool starry nights make for another beautiful autumn. Celebrate the fall season with a taste of Japanese recipes featuring delicious Ontario fresh food!

    In our easy appetizer Beef and Vegetable Rollups, local sweet potato, green beans and sweet red pepper are rolled into delicious bundles. Serve on a crispy leaf of lettuce with an authentic dipping sauce.

    Crispy Baked Tempura Vegetables feature local vegetables dipped in panko breadcrumbs which make them ultra-crispy. Serve with wasabi mayo and soy ginger dips to add a punch of flavour to this appetizer.

    We have put an Ontario twist on Okonamiyaki, a classic savoury Japanese pancake served throughout Japan. In this version, fresh cabbage and sweet potato is topped with smoked Ontario rainbow trout to create a wonderful main dish.

    Ontario pears are sautéed in honey to make this perfect dessert; Honey Pear Toasts. This mouth-watering recipe is delicious topped with a scoop of ice cream.

    These unique Japanese inspired recipes are a sure way to delight your family and friends. Enjoy these delicious recipes and as they say in Japan before they eat “Itadakimasu”!

    The Town Crier will feature a recipe for the above mentioned dishes each week during October – we hope you enjoy them!

    Two classic Japanese ingredients, Mirin and miso, are combined with other ingredients to create both a marinade and a dipping sauce.

Preparation Time: 10 minutes

Marinating Time: 30 minutes or overnight

Cooking Time: 20 minutes

Serves 4

4 Ontario Beef Fast-Fry Steaks (about 625 g)

1/4 cup (50 mL) each white miso paste and Mirin

2 tbsp (25 mL) Ontario Honey

2 tbsp (25 mL) soy sauce

2 tsp (10 mL) finely minced gingerroot

1/8 tsp (0.5 mL) cayenne pepper  (optional)

1 clove Ontario Garlic, finely minced

1 Ontario Sweet Potato, peeled and cut into (1/3-inch/8 mm) sticks

12 Ontario Green Beans, trimmed

Half Ontario Sweet Red Pepper, thinly sliced lengthwise

2 tsp (10 mL) vegetable oil

1 tbsp (15 mL) Ontario Maple Syrup

Ontario Leaf Lettuce

Lay beef flat on cutting board and cover with plastic wrap. Using bottom of heavy skillet, pound beef to make slightly thinner.

In small bowl, whisk together miso, mirin, honey, soy sauce, ginger, cayenne (if using) and 2 tbsp (25 mL) water. Set aside.

In large bowl, measure 3 tbsp (45 mL) of miso sauce; add garlic and beef, reserving remaining sauce for dipping. Turn beef to coat; cover and marinate in refrigerator for 30 minutes or overnight.

In medium saucepan, over medium-high heat, bring salted water to boil. Blanch sweet potato until almost tender, about 3 minutes. Add beans and cook for 1 minute. Drain vegetables, rinse with cold water; pat dry.

Lay beef slices on flat surface. Divide sweet potato, beans and red pepper equally between slices, placing rows of vegetables along narrowest edge of beef. Roll beef firmly around vegetables; secure with toothpicks.

In large skillet, heat oil over medium heat. Place beef rolls seam side down in skillet; cover, cook until browned, about 5 minutes. Turn rolls over and continue to cook, uncovered, until evenly browned on all sides, about 8 to 10 minutes. Drizzle with maple syrup. Turn rolls in pan drippings to coat evenly; transfer to cutting board.

Remove toothpicks and slice into 1-inch (2.5 cm) pieces. Secure with bamboo skewers; serve rolls on lettuce leaves with reserved miso sauce.

Nutritional Information:

1 Serving

PROTEIN: 34 grams

FAT: 11 grams

CARBOHYDRATE: 35 grams

CALORIES: 382

FIBRE: 3 grams

SODIUM: 682 mg

– Printed with permission from Foodland Ontario

A lovely dessert to make ahead, this classic Filipino dessert is delicious served with sliced strawberries.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Baking Time: 50 minutes

Serves 6

1 tsp (5 mL) butter, melted

3/4 cup (175 mL) granulated sugar

1/2 cup (125 mL) water

6 Ontario Eggs, lightly beaten

1 can (300 mL) sweetened condensed milk

1 can (354 mL) evaporated milk

Sliced Ontario Strawberries

Grease six 1-cup (250 mL) ramekins with melted butter.

In medium saucepan, combine sugar and water. Cook over medium heat, swirling pan occasionally, for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium-high; cook, swirling pan without stirring, until mixture turns a deep golden brown colour, about 6 minutes. Immediately pour mixture evenly into ramekins; set aside.

In medium bowl, gently whisk eggs. Whisk in condensed and evaporated milk until combined.

Using fine mesh sieve, strain mixture. Pour strained mixture evenly into prepared ramekins. Cover ramekins with foil, place in large roasting pan. Pour enough hot water into pan to come 1-inch (2.5 cm) up sides of ramekins.

Bake in 375°F (190°C) oven for 40 to 50 minutes or until top of flan is firm to touch and toothpick inserted in centre comes out clean. Remove ramekins to wire rack, remove foil and cool for 15 minutes. Refrigerate until serving.

Run knife around edge of each ramekin; invert onto plate. Serve with sliced strawberries.

Nutritional Information:

1 Flan

PROTEIN: 16 grams

FAT: 13 grams

CARBOHYDRATE: 70 grams

CALORIES: 453

FIBRE: 1 gram

SODIUM: 210 mg

– Printed with permission from Foodland Ontario

Serve this delicious and saucy Filipino dish over rice.

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Serves 8

1 tbsp (15 mL) vegetable oil

750 g Ontario Pork Tenderloin, cut into 1-inch (2.5 cm) pieces

1/2 tsp (2 mL) each salt and pepper

1 Ontario Onion, thinly sliced

3 cloves Ontario Garlic, minced

1 tsp (5 mL) each ground ginger and chili powder

4 cups (1 L) 1-inch (2.5 cm) cubes Ontario Butternut Squash

1 tbsp (15 mL) sodium-reduced soy sauce

1 can (400 mL) light coconut milk

1 cup (250 mL) sodium-reduced beef broth

1 pkg (227 g) Ontario White Button Mushrooms, quartered

12 oz (375 g) Ontario Baby Bok Choy, sliced in half lengthwise

In wok or large skillet, heat oil over medium-high heat. Season pork with salt and pepper. Stir-fry pork in batches, until dark brown, about 8 minutes, adding more oil as needed. Remove pork with slotted spoon to plate, leaving fat in pan.

Add onion, garlic, ginger and chili powder to wok; stir-fry until onions are softened, about 2 minutes. Stir in pork and squash. Add soy sauce, coconut milk and broth to wok; bring to boil. Reduce heat; cover and simmer over low heat until pork and squash are very tender, about 20 minutes. Add mushrooms and bok choy, cook, covered until tender, about 5 minutes. Serve over rice.

Nutritional Information:

1 Serving:

PROTEIN: 24 grams

FAT: 8 grams

CARBOHYDRATE: 14 grams

CALORIES: 222

FIBRE: 2 grams

SODIUM: 310 mg

– Printed with permission from Foodland Ontario

Pancit Bihon, a Filipino fried rice noodle dish, is quick and easy to prepare.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves 4

2 cups (500 mL) sodium-reduced chicken broth

1/4 cup (50 mL) sodium-reduced soy sauce

1 tsp (5 mL) granulated sugar

1 tbsp (15 mL) vegetable oil

500 g boneless skinless Ontario Chicken Breasts, cut into pieces

2 cloves Ontario Garlic, minced

1 Ontario Onion, chopped

1/2 tsp (2 mL) pepper

1 Ontario Carrot, cut into matchstick pieces

15 Ontario Green Beans, cut into 1-inch (2.5 cm) diagonal pieces

1 cup (250 mL) sliced Ontario Green Cabbage

1 pkg (8.8 oz /249 g) thin rice sticks

In medium bowl, whisk together broth, soy sauce and sugar; set aside.

In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat. Stir-fry chicken until no longer pink, about 6 minutes; transfer to plate.

Wipe out wok, return to stove and increase heat to high. Add remaining oil, garlic and onion, stir-fry for 2 minutes. Add pepper, carrot, green beans and cabbage, stir-fry for 3 minutes; transfer to plate.

Add broth mixture to wok and bring to boil. Add rice sticks, stir to loosen strands and cook until tender, 3 to 5 minutes. Add chicken and vegetables; toss well.

Nutritional Information:

1 Serving

PROTEIN: 30 grams

FAT: 6 grams

CARBOHYDRATE: 62 grams

CALORIES: 421

FIBRE: 3 grams

SODIUM: 620 mg

– Printed with permission from Foodland Ontario

    With the fall harvest underway, now is a great time to try tasty new recipes made with Ontario-raised meats and farm-fresh fruit and vegetables.

    This month we feature the cuisine of the Philippines, using familiar ingredients in exciting new ways.

    Every Filipino gathering begins with fried Lumpia with Garlic Sauce. We’ve chosen a ground pork, carrot and cabbage filling stuffed into eggroll wraps, available in most supermarkets.

    Pancit Bihon is a quick, easy chicken stir-fry loaded with fresh vegetables, from onions and carrots to green beans and cabbage. The thin rice stick noodles (pancit), cook in just five minutes.

    Pork Ginataan is another traditional favourite. Lean pork tenderloin is easy to cut up and works well with coconut milk, ginger, garlic and local vegetables such as Ontario mushrooms. Like many Filipino dishes, it’s served over rice.

   For dessert, try make-ahead Leche Flan with Strawberries, brought to the islands by the Spanish. It’s similar to crème caramel but uses sweetened condensed and evaporated milk for a creamy egg custard. Serve with fresh Ontario strawberries, available until October.

    It’s easy to cook a world of flavours with Ontario ingredients.

    The Town Crier will feature a recipe for the above mentioned dishes each week during September – we hope you enjoy them!

  Lumpia, Filipino egg rolls are a traditional and popular appetizer. A meat and vegetable filling is usually rolled in lumpia wrappers, here we use the more readily available egg roll wraps.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Makes about 20

(3/4 cup/175 mL sauce)

Sauce:

1/4 cup (50 mL) sodium-reduced

   soy sauce

1/2 cup (125 mL) white vinegar

3 cloves Ontario Garlic, minced

Filling:

1 tbsp (15 mL) vegetable oil

250 g ground lean Ontario Pork

1 Ontario Onion, finely chopped

2 cloves Ontario Garlic, minced

1/2 cup (125 mL) finely chopped Ontario Green Cabbage

1 Ontario Carrot, finely chopped

2 Ontario Green Onions, finely chopped

1 tsp (5 mL) each salt, pepper and garlic powder

1 tsp (5 mL) sodium-reduced soy sauce

1 pkg (1 lb/454 g) eggroll wraps

1 Ontario Egg, lightly beaten

1/2 cup (125 mL) vegetable oil

Sauce: In small bowl, whisk together soy sauce, vinegar and garlic; set aside.

Filling: In wok or large skillet, heat the 1 tbsp (15 mL) of oil over medium-high heat. Add pork and stir-fry until no longer pink, about 10 minutes. With slotted spoon, remove from wok; set aside.

Add onion and garlic to wok, stir-fry until onion is softened, about 2 minutes. Stir in cooked pork, cabbage, carrot, green onions, salt, pepper, garlic powder and soy sauce. Stir-fry until vegetables are tender, about 5 minutes. Remove from heat; let cool for 10 minutes.

Lay 1 egg roll wrap on work surface. Place 2 tbsp (25 mL) of filling in centre of wrap. Brush all edges with beaten egg. Fold one long edge of wrap over filling; press lightly. Fold other long edge over to make a narrow bundle; press lightly. Press ends together to seal. Repeat with remaining filling and wraps.

In large skillet, heat the 1/2 cup (125 mL) of oil over medium-high heat. Fry 4 lumpia at a time until golden, turning occasionally, about 2 minutes. Drain on paper towels. Repeat with remaining lumpia. Serve immediately with dipping sauce.

Nutritional Information:

1 Lumpia

PROTEIN: 5 grams

FAT: 6 grams

CARBOHYDRATE: 15 grams

CALORIES: 132

FIBRE: 1 gram

SODIUM: 365 mg

– Printed with permission from Foodland Ontario

Roasting fresh peaches helps bring out their subtle flavour in this delicious and irresistible gelato.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Chilling Time: 4 hours

Freezing Time: 4 hours

Serves 8 to 12 (Makes about 4

  cups/1 L)

Roasted Peaches:

3/4 cup (175 mL) granulated sugar

6 Ontario Peaches, peeled, pitted and halved

1/4 cup (50 mL) orange liqueur or  frozen orange juice concentrate, thawed

2 tbsp (25 mL) fresh lemon juice

Custard:

1-1/2 cup (375 mL) 10% Ontario Half-and-Half Cream

6 Ontario Egg Yolks

1/2 cup (125 mL) granulated  sugar

1-1/2 tsp (7 mL) vanilla

1/2 cup (125 mL) 35% Ontario Whipping Cream

Garnish: Ontario Peach Slices

    Roasted Peaches: Sprinkle sugar over bottom of 9-inch (2.5 L) square metal cake pan. Press peach halves in pan to coat the cut side with sugar; place cut-side up. Drizzle with orange liqueur and lemon juice. Roast, uncovered and turning occasionally, in 425°F (220°C) oven until caramelized and tender, 20 to 25 minutes. Set aside to cool.

    Custard: Meanwhile, in medium saucepan, bring 10% cream to simmer over medium-high heat, stirring constantly. Remove from heat.

    In medium bowl, whisk egg yolks and sugar until thick and pale. Gradually pour the hot cream into yolks, whisking constantly.

    Pour mixture into clean medium saucepan and cook over low heat, stirring constantly until thick enough to coat the back of wooden spoon, about 5 minutes. Strain through sieve into clean bowl; refrigerate until cold, 2 to 3 hours. Stir in vanilla and whipping cream. Place plastic wrap directly on surface; refrigerate until cold, 30 minutes.

    In blender, purée roasted peaches until smooth. Fold into cold custard. Spoon into 9-inch (2.5 L) square metal cake pan; freeze until almost firm, about 3 hours. Break up mixture and purée in blender. Pack into airtight container and freeze 1 hour.

    Transfer to refrigerator 30 minutes before serving. Garnish each serving with peach slice.

Nutritional Information:

1 Serving (When recipes serves 12):

PROTEIN: 3 grams

FAT: 9 grams

CARBOHYDRATE: 30 grams

CALORIES: 220

FIBRE: 1 gram

SODIUM: 20 mg

– Printed with permission from Foodland Ontario

Make this refreshing mocktail with sparkling water, or for a cocktail use sparkling white wine. The purée takes time to prepare, but once made and chilled, it’s quick to make a drink for a hot summer day.

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Standing Time: 30 minutes

Chilling Time: 2 hours

Serves 4

2 large Ontario Nectarines, pitted and chopped (about 2 cups/ 500 mL)

1/2 cup (125 mL) each granulated  sugar and water

1 strip lemon peel (2- x 1-inch/ 5 x 2.5 cm)

1 tbsp (15 mL) fresh lemon juice

2 tsp (10 mL) grated fresh gingerroot

1/4 cup (50 mL) frozen orange juice concentrate, thawed or orange liqueur

Chilled sparkling water or Ontario White Sparkling Wine

Garnish:

4 slices Ontario Nectarine

Sprigs of fresh Ontario Mint

    In medium saucepan, combine nectarines, sugar and water. Bring to boil; reduce heat and simmer until fruit is very soft, about 10 minutes. Mash; add lemon peel, lemon juice and ginger. Cover and let stand for 30 minutes. Remove peel.

    In blender, combine nectarine mixture and orange juice concentrate; blend until smooth. Press purée through fine sieve into measuring cup: cover and refrigerate for at least 2 hours.

    To serve, divide purée between four glasses. Top with sparkling water and stir to blend. Garnish with nectarine slice and mint.

Nutritional Information:

1 Serving

PROTEIN: 1 gram

FAT: 0 grams

CARBOHYDRATE: 40 grams

CALORIES: 161

FIBRE: 1 gram

SODIUM: 0 mg

– Printed with permission from Foodland Ontario

To achieve a thin crust, roll dough as thinly as possible. You may have to do some stretching as well. Do not let the crust rise; put the pizza together right away.

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Baking Time: 15 minutes

Serves 4

375 g Ontario Italian Sausage

1 tbsp (15 mL) cornmeal

1 prepared pizza dough (375 g)

2 tbsp (25 mL) olive oil

1/4 cup (50 mL) Plum Tomato  Sauce (recipe included with the Layered Grilled Zucchini posting) or tomato sauce

2 cups (500 mL) shredded Ontario Mozzarella Cheese

2 Ontario Plum Tomatoes, sliced

3/4 cup (175 mL) loosely packed fresh Ontario Basil Leaves

    Cut sausage into 1/2-inch (1 cm) slices. In large skillet, over medium heat, cook sausage, stirring often, until no longer pink, about 8 minutes. Set aside to drain on paper towels.

    Sprinkle 14-inch (35 cm) pizza pan with cornmeal. Roll out pizza dough as thinly as possible and press into pan. Brush dough lightly with half of the oil. Scatter 1/2 cup (125 mL) of the cheese over dough. Spread with tomato sauce, top with remaining cheese, tomato and sausage. Drizzle with remaining oil.

    Bake in bottom third of 500°F (260°C) oven for 12 to 15 minutes or until the crust is golden brown. Top with basil leaves, cut into wedges and serve immediately.

Nutritional Information:

1 Serving

PROTEIN: 28 grams

FAT: 38 grams

CARBOHYDRATE: 52 grams

CALORIES: 670

FIBRE: 2 grams

SODIUM: 1520 mg

– Printed with permission from Foodland Ontario

    Late summer, with its abundance of sun-kissed Ontario produce, is the ideal time to highlight the vibrant flavours of Italy and make mealtimes molto bene!

    Ontario zucchini, layered with Parmesan, Ontario Mozzarella and sugar-sweet tomato sauce, transforms into a delicious vegetarian dish even meat eaters will love. Better still, Layered Grilled Zucchini can be made ahead.

    A sure-fire crowd pleaser, Sausage and Tomato Thin Crust Pizza uses store-bought dough and serves four. To give your meals a big flavour boost, we’ve included a recipe for Plum Tomato Sauce used in both the pizza and zucchini casserole.

    The pizza pairs marvelously with Nectarine Sparkling Quencher that works as a super-refreshing mocktail or (by adding Ontario sparkling white wine) a perfect summer cocktail.

    Juicy, in-season Ontario peaches, roasted to coax out their subtle flavor, star in a silky gelato that’s like summer in a bowl. Roasted Peach Gelato will end your warm-weather meals in style and have your guests asking for seconds.

    As they say in Italy, “Andiamo!” (“Let’s go!”) on this delectable culinary journey!

    The Town Crier will feature a recipe for the above mentioned dishes each week during August – we hope you enjoy them!

    When the zucchini patch is still producing lots of sturdy fruit, try adding tomato sauce and lots of cheese for this make-ahead vegetarian dish even meat eaters will love.

Preparation Time: 15 minutes

Grilling Time: 10 minutes

Baking Time: 30 minutes

Serves 4

4 Ontario Zucchini (about 1-1/2 lb/750 g)

1 tbsp (15 mL) olive oil

1 clove Ontario Garlic, halved

1-1/2 cup (375 mL) Plum Tomato  Sauce (recipe following) or tomato sauce

2 cups (500 mL) shredded Ontario  Mozzarella Cheese

1/2 cup (125 mL) freshly grated Parmesan cheese

    Trim zucchini and cut each lengthwise into 1/2-inch (1 cm) slices to make 16 slices. Brush each slice lightly with olive oil; rub with cut part of garlic. Place on greased grill over medium-high heat. Grill, uncovered until tender-crisp, 3 to 5 minutes per side, turning once.

    Spread bottom of greased 13- x 9-inch (3.5 L) baking dish with 1/2 cup (125 mL) of the tomato sauce. Top with 8 zucchini slices. Sprinkle with half of the mozzarella and one-third of the Parmesan. Repeat with 1/2 cup (125 mL) sauce, remaining zucchini, remaining mozzarella and one-third of the Parmesan. Finish with remaining tomato sauce and Parmesan.

    Cover with foil and bake in 400°F (200°C) oven for 20 minutes. Remove foil; bake for 10 minutes or until browned and bubbly.

Tip: To make ahead, assemble, cover with foil and refrigerate for up to 24 hours. To serve, bring to room temperature and bake as above.

Nutritional Information:

1 Serving

PROTEIN: 20 grams

FAT: 20 grams

CARBOHYDRATE: 14 grams

CALORIES: 310

FIBRE: 3 grams

SODIUM: 1010 mg

Take advantage of late summer’s abundant tomato crop to make this versatile sauce. It freezes well so feel free to double or triple the recipe.

Preparation Time: 20 minutes

Cooking Time: 70 minutes

Makes 2 cups (500 mL)

2 tbsp (25 mL) olive oil

1 Ontario Onion, finely chopped

2 lb (1 kg) Ontario Plum Tomatoes, peeled, seeded and  chopped (about 4 cups/1 L)

2 tbsp (25 mL) tomato paste

4 sprigs fresh Ontario Parsley

4 sprigs fresh Ontario Basil

1 clove Ontario Garlic, peeled

1 tsp (5 mL) dried oregano leaves

1 tsp (5 mL) each granulated sugar, salt and pepper

Pinch crushed red pepper flakes

    In large shallow saucepan, heat oil over medium heat. Add onion and cook until softened, but not browned, about 8 minutes. Add tomatoes, tomato paste, parsley, basil, garlic, oregano, sugar, salt, pepper and red pepper flakes. Bring to boil, reduce heat to very low and cook, partially covered, until thickened, about 1 hour; stirring occasionally.

    Remove herb sprigs. The garlic should melt into the sauce. Mash with potato masher to flatten any large pieces of tomato or purée slightly with hand held blender. Season to taste.

Tip: To remove seeds, cut tomato in half horizontally and remove seeds with the point of a sharp paring knife.

Nutritional Information:

1 Serving (1/2 cup/125 mL):

PROTEIN: 2 grams

FAT: 7 grams

CARBOHYDRATE: 12 grams

CALORIES: 115

FIBRE: 2 grams

SODIUM: 610 mg

– Printed with permission from Foodland Ontario