Recipes

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Foodland Ontario - August 2018

Cherry Coconut Slushie
A variety of ices can be found at roadside stalls in Indonesia to quench the thirst. Try this refreshing slushie when the temperature soars.
Preparation Time: 15 minutes
Serves 4 (Makes 4 cups/1 L)
2 cups (500 mL) Ontario Sweet Cherries, pitted
3/4 cup (175 mL) coconut milk
1/4 cup (50 mL) Ontario Honey  (or to taste)
2 tbsp (25 mL) fresh lime juice
1 tsp (5 mL) coconut extract
2 cups (500 mL) ice cubes (approx.)
In blender, place cherries, coconut milk, honey, lime juice, coconut extract and ice cubes; process on high speed until smooth. Add more ice cubes if necessary for desired consistency. Serve immediately.
Tip: When cherries are at their peak, make batches of the recipe and freeze in single-servings. Let stand at room temperature for 1 hour or until desired consistency.
Nutritional Information:
1 Serving
PROTEIN: 1 gram
FAT: 6 grams
CARBOHYDRATE: 30 grams
CALORIES: 178
FIBRE: 1 gram
SODIUM: 6 mg
– Printed with permission from Foodland Ontario

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Foodland Ontario - August 2018

Glazed Walleye with Chili-Lime Noodles
This flavourful salad can be prepared earlier in the day but grill the fish just before serving. Although sometimes referred to as pickerel, Walleye is a cool water fish native to Ontario.
Preparation Time: 35 minutes
Grilling Time: 8 to 10 minutes
Serves 4
2 cups (500 mL) Ontario Snow Peas, trimmed and halved (about  4 oz/125 g)
250 g thin rice sticks
1/4 cup (50 mL) fresh lime juice
2 tbsp (25 mL) Ontario Honey
2 cloves Ontario Garlic, minced
4 tsp (20 mL) sodium-reduced soy sauce
2 tsp (10 mL) minced fresh gingerroot
1 tsp (5 mL) Sambal Oelek (or other hot sauce)
1/3 cup (75 mL) vegetable oil
2 cups (500 mL) stemmed and coarsely chopped Ontario Kale
4 Ontario Green Onions, chopped
2 tbsp (25 mL) hoisin sauce
1 tsp (5 mL) each sesame oil and  fresh lime juice
4 6 oz (175 g) fillets Ontario Walleye (skin on)
1 tbsp (15 mL) vegetable oil
Pepper
Garnishes:
Chopped roasted Ontario Peanuts,
Sliced Ontario Green Onions
    In large pot of boiling water, blanch snow peas; remove with slotted spoon to bowl of cold water. Drain and set aside. Cook rice sticks in same boiling water according to package directions; drain and rinse with cold running water, drain well. Place in large bowl; set aside.
    In small bowl, whisk together 1/4 cup (50 mL) lime juice, 1 tbsp (15 mL) of the honey, garlic, 1 tbsp (15 mL) of the soy sauce, ginger, Sambal Oelek and oil. Pour half of the dressing over rice noodles and toss. Add snow peas, kale and chopped green onions; add remaining dressing and toss well. Refrigerate until ready to serve but bring to room temperature before serving.
    In small bowl, combine remaining honey, hoisin, sesame oil, 1 tsp (5 mL) lime juice and remaining 1 tsp (5 mL) soy sauce. Cut skin of fish in several places to prevent curling. Brush both sides fish with 1 tbsp (15 mL) oil and season flesh with pepper. Brush flesh side with some of the honey-hoisin glaze.
    Place fish, flesh side down on greased grill over medium-high heat for 4 minutes. Turn fish over, brush with remaining glaze and grill until fish flakes easily with fork, 4 to 6 minutes.
    To serve, toss noodle salad and divide between plates. Place fish fillets on noodle salad, sprinkle with peanuts and green onions.
Nutritional Information:
1 Serving
PROTEIN: 38 grams
FAT: 26 grams
CARBOHYDRATE: 71 grams
CALORIES: 673
FIBRE: 3 grams
SODIUM: 490 mg
– Printed with permission from Foodland Ontario

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Foodland Ontario - August 2018

Grilled Gado Gado with Peanut Dressing

This grilled version of the traditional Indonesian vegetable salad is a great addtion to a summer barbecue. To make cauliflower steaks, cut across the centre of medium head of cauliflower.

Preparation Time: 20 minutes
Grilling Time: 20 minutes
Serves 6

3 tbsp (45 mL) vegetable oil
2 tbsp (25 mL) sodium-reduced soy sauce
2 tbsp (25 mL) Ontario Honey
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
2 1/2-inch (1 cm) slices Ontario Cauliflower
1 stalk Ontario Broccoli, trimmed and each floret halved vertically
1 cob Ontario Corn, husked
1 Ontario Sweet Red Pepper, seeded and halved
1 Ontario Red Onion, cut into 1/2-inch (1 cm) slices, root intact
1 Ontario Shallot, finely chopped
2 cloves Ontario Garlic, finely chopped
1/3 cup (75 mL) crunchy peanut butter
3 tbsp (45 mL) rice vinegar
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) Sambal Oelek (or other hot sauce), or more to taste
1 Ontario Tomato, cut into wedges
1 cup (250 mL) sliced Ontario Greenhouse Cucumber
Fresh Ontario Coriander

In small bowl, combine 2 tbsp (25 mL) of the oil, 1 tbsp (15 mL) of the soy sauce, 2 tsp (10 mL) of the honey, 1/2 tsp (2 mL) of the cumin and pepper. Brush one side of cauliflower, broccoli, corn, red pepper and onion with mixture. Place vegetables on greased grill over medium heat, brushed side down. Grill until lightly charred and tender-crisp, 10 to 20 minutes, turning occasionally and brushing with mixture. Remove vegetables as they are cooked.

In small saucepan, heat remaining oil over medium heat. Add shallot and garlic and cook until lightly softened but not browned, about 2 minutes. Stir in peanut butter, vinegar, remaining honey, remaining soy sauce, remaining cumin, coriander, Sambal Oelek, and 1/3 cup (75 mL) water. Bring to boil, stirring to blend. Remove from heat and cool. Serve at room temperature, adding more water if needed to thin.

To serve, cut vegetables into bite-size pieces, remove kernels from cob. On large platter, arrange vegetables, tomato, cucumber and peanut dressing. Serve with fresh coriander, if using.

Tip: Grilled zucchini or green beans can also be used in this salad; grill green beans in grill basket.

Nutritional Information:
1 Serving (With 1 tbsp/15 mL dressing):
PROTEIN: 8 grams
FAT: 15 grams
CARBOHYDRATE: 24 grams
CALORIES: 252
FIBRE: 5 grams
SODIUM: 215 mg

– Printed with permission from Foodland Ontario

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Foodland Ontario - August 2018

Savour Summer with a Taste of Indonesia
    Grilled local seafood and salads of freshly-picked vegetables make entertaining easy on hot July days.
    This summer we’re jazzing up local ingredients with the taste-bud-tingling flavours of Indonesia, from lime juice to chili paste.
    Even if your plans don’t include hiking up a volcano or swimming in the ocean, you’ll love Indonesian Fried Rice, a.k.a. Nasi Goreng, stir-fried with diced Ontario vegetables such as carrots, bok choy and sweet red peppers. The secret’s in the sauce, tangy with tamarind, sweet with local honey and as fiery as you like.
    Grilled Gado Gado with Peanut Dressing is our version of another Indonesian classic. Grilling local vegetables, from cauliflower to corn, brings out their flavour, while peanut butter makes an easy base for the delectable sauce.
    For a make-ahead main course, Glazed Walleye with Chili-Lime Noodles starts with a salad of rice noodles, kale and snow peas tossed with a zesty soy, garlic and lime dressing. Grill the fish just before serving and top with Ontario-grown peanuts.
    We may not grow tropical fruit, but we do grow sweet red cherries. Beat the heat with a Cherry Coconut Slushie, blending ripe cherries with coconut milk and local honey.
    Now cue the gamelan orchestra and let the summer feast begin!
    The Town Crier will feature a recipe for the above mentioned dishes each week during July – we hope you enjoy them!  Please note that we also publish the recipes on our website mildmaycrier.com
Indonesian Fried Rice
(Nasi Goreng)
    This Indonesian dish is a great way to use leftover cooked rice combined with fresh vegetables. It is traditionally served with a fried egg on top, but here chopped egg is incorporated. Serve with grilled poultry, meat or fish.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 4 to 6
2 tbsp (25 mL) sodium-reduced soy sauce
1 tbsp (15 mL) tamarind sauce
1 tbsp (15 mL) oyster sauce
2 tsp (10 mL) Ontario Honey
1 tsp (5 mL) Sambal Oelek (or other hot sauce)
1/2 tsp (2 mL) molasses (optional)
3 tbsp (45 mL) vegetable oil
2 Ontario Eggs, beaten
1 Ontario Shallot, thinly sliced
1 Ontario Carrot, finely diced
Half Ontario Sweet Red Pepper, diced
2 Ontario Baby Bok Choy, trimmed and coarsely chopped
(or 2 cups/500 mL chopped regular Ontario Bok Choy)
3 cups (750 mL) cold cooked rice
3 Ontario Green Onions, chopped
In small bowl, combine soy sauce, tamarind sauce, oyster sauce, honey, Sambal Oelek, and molasses, if using; set aside.
In large skillet or wok, heat 1 tbsp (15 mL) of the oil over medium heat. Add eggs and cook until set, about 2 minutes, tilting pan to spread. Remove and coarsely chop; set aside.
Heat remaining oil in same skillet and add shallot. Cook stirring occasionally, until lightly browned, about 1 minute. Add carrot and red pepper, stir-fry until softened, about 2 minutes. Add bok choy and stir-fry 1 minute.
Stir in rice to blend and add sauce mixture. Stir-fry until heated through, 3 to 4 minutes. Stir in green onions and chopped egg.
Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 5 grams
FAT: 9 grams
CARBOHYDRATE: 35 grams
CALORIES: 240
FIBRE: 1 gram
SODIUM: 220 mg
– Printed with permission from Foodland Ontario

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Bavarian Strawberry Cream Roll
Don’t let this beautiful dessert intimidate you – it’s delicious and sure to impress. This cake is the perfect combination of light sponge cake, creamy filling and strawberries.
Preparation Time: 20 minutes
Baking Time: 8 minutes
Cooking Time: 3 minutes
Chilling Time: 1-1/2 to 12 hours
Serves 8
Cake:
4 Ontario Eggs, separated
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) fresh lemon juice
Icing sugar
Filling:
1 cup (250 mL) 35% Ontario Whipping Cream
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) cornstarch
1/2 tsp (2 mL) vanilla
1 Ontario Egg Yolk
2 tbsp (25 mL) icing sugar
1/4 tsp (1 mL) vanilla
1 cup (250 mL) diced Ontario Strawberries
Garnish:
Sliced Ontario Strawberries, fresh Ontario Mint and icing sugar
    Spray 17- x 11-inch (45 x 29 cm) rimmed baking sheet with cooking spray. Line with parchment paper; set aside.
Cake:
    In large bowl, whisk together egg yolks and sugar until pale, about 2 minutes. Whisk in flour, cornstarch and baking powder until combined; set aside. In medium bowl, using electric mixer on high speed, whip egg whites and lemon juice into firm peaks; fold into egg yolk mixture.
    Spread batter in prepared pan. Bake in 400ºF (200ºC) oven for 8 minutes or until toothpick comes out clean. Sift about 2 tbsp (25 mL) icing sugar onto clean tea towel in an even layer. Invert cake and pan onto towel. Carefully remove pan and paper. Roll up cake and towel together beginning at long edge. Cool completely on wire rack.
Filling:
    In medium saucepan, over medium heat, whisk together 1/2 cup (125 mL) of the whipping cream, granulated sugar, cornstarch, vanilla and egg yolk. Bring to simmer, whisking constantly, cook until thickened, about 2 minutes. Remove from heat, transfer to small bowl and cool. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.
    In large bowl, using electric mixer on medium-high speed, beat remaining whipping cream, icing sugar and vanilla until firm peaks form. Fold in cooled custard along with diced strawberries.
    Unroll cake and spread with strawberry-custard mixture. Roll up cake without towel. Wrap in plastic wrap; refrigerate for at least 1 hour and up to 12 hours.
    Slice and serve garnished with strawberries and mint; sprinkle with icing sugar.
Nutritional Information:
1 Serving (2 slices):
PROTEIN: 5 grams
FAT: 14 grams
CARBOHYDRATE: 32 grams
CALORIES: 270
FIBRE: 1 gram
SODIUM: 75 mg
– Printed with permission from Foodland Ontario

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Streusel Strawberry Parfaits
Rote Grütze or Red Fruit Pudding is a summertime staple in Germany that takes advantage of the fresh berries of the season to make a delicious dessert.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time: 1 (up to 12) hours
Serves 6
6 cups (1.5 L) sliced Ontario Strawberries
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) fresh lemon juice
2 Ontario Egg Yolks
2 cups (500 mL) 35% Ontario Whipping Cream
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vanilla
1/2 cup (125 mL) quick oats
2 tbsp (25 mL) firmly packed brown sugar
2 tbsp (25 mL) butter, at room temperature
    In large saucepan, over medium heat, stir together strawberries, 1/2 cup (125 mL) of the sugar, cornstarch and lemon juice. Bring to simmer, stirring constantly. Reduce heat to low and cook until thickened, about 10 minutes. Set aside to cool.
    In medium saucepan, over medium heat, whisk together egg yolks, cream, remaining sugar, cornstarch and vanilla. Bring to simmer, stirring constantly until thickened, about 2 minutes. Remove from heat, transfer to medium bowl and cool. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
    In medium glass bowl, combine oats, brown sugar and butter. Microwave on High for 30 seconds, stir well and microwave on High for 15 seconds. Set aside.
    In medium bowl, combine half of the strawberry mixture with cooled custard. In six dessert glasses, divide half of the remaining strawberry mixture between the glasses. Layer half of the strawberry custard mixture on top. Repeat strawberry and strawberry custard layers. Top with oat mixture; cover and chill for at least 1 hour and up to 12 hours.
Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 34 grams
CARBOHYDRATE: 63 grams
CALORIES: 572
FIBRE: 4 grams
SODIUM: 60 mg
– Printed with permission from Foodland Ontario
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Pork Schnitzel with Strawberry Salsa
Pork schnitzel has long been paired with a variety of fruits. In this version, strawberries add a fresh element to this German classic.
Preparation Time: 25 minutes
Cooking Time: 6 minutes
Serves 4
1 cup (250 mL) diced Ontario Strawberries
1/4 cup (50 mL) chopped fresh Ontario Basil
1 tsp (5 mL) balsamic vinegar
Salt and pepper
1 lb (500 g) Ontario Pork Loin,  thinly sliced
1 tsp (5 mL) garlic powder
1/4 cup (50 mL) all-purpose flour
1 Ontario Egg
2 tbsp (25 mL) Ontario Milk
1 cup (250 mL) dry breadcrumbs
1/4 cup (50 mL) butter
2 tbsp (25 mL) vegetable oil
    In small bowl, combine strawberries, basil and balsamic vinegar. Season to taste with salt and pepper. Refrigerate until ready to serve.
    Place pork slices between two sheets of plastic wrap. Using meat mallet, pound meat to 1/4-inch (5 mm) thickness. In small bowl, combine garlic powder and
1/2 tsp (2 mL) each salt and pepper; season both sides of pork with mixture.
    Spread flour on large plate. In shallow dish, whisk together egg and milk. Spread breadcrumbs on separate large plate. Dredge cutlets in flour one at a time. Dip in egg mixture; then into breadcrumbs, pressing and turning to coat.
    In large skillet, over medium-high heat, melt butter and oil. In two batches, cook cutlets until golden brown, about 2 minutes. Turn cutlets over and cook until meat is no longer pink in the centre, about 1 minute. Remove to warm plate, repeat with remaining cutlets. Serve with strawberry salsa.
Nutritional Information:
1 Serving
PROTEIN: 30 grams
FAT: 24 grams
CARBOHYDRATE: 29 grams
CALORIES: 446
FIBRE: 2 grams
SODIUM: 730 mg
– Printed with permission from Foodland Ontario

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German Flavours with an Ontario Twist
    Sweet, juicy, Ontario strawberries imaginatively incorporated into the flavourful cuisine of Germany — that’s a match made in culinary heaven. Strawberry season is right around the corner, so now’s the perfect time to get cooking!
    Dunked into beer cheese dip, soft, salt-flecked pretzels are a specialty of Southern Germany. Pretzel Braid with Spiked Strawberry Cheese Dip is an inventively delicious twist on that classic combo. Dig into warm-from-the-oven pretzels partnered with a dip sweetened with strawberry beer and diced Ontario strawberries and enriched with silky Ontario ricotta.
    Another classic German combo is schnitzel garnished with sweet-and-sour fruit. Updating that delectable pairing is Pork Schnitzel with Strawberry Salsa — tender, golden brown slices of pork accessorized with brightly flavoured salsa scented with fresh basil.
    Rote grütze (red fruit pudding) is a summertime staple in Germany. Taking advantage of Ontario’s summer berry bounty, Streusel Strawberry Parfaits are rich and velvety, with just the right note of sweetness.
    Germans are enthusiastic cake-makers and cake-eaters. Continuing that tradition, Bavarian Strawberry Cream Roll is a beautiful and irresistible layering of feather-light sponge cake and creamy strawberry custar
        The Town Crier will feature a recipe for one of the above mentioned dishes each week for the month of June…. we hope you will enjoy them!
Pretzel Braid with Spiked Strawberry Cheese Dip
Preparation Time: 20 minutes
Baking Time: 20 minutes
Cooking Time: 8 minutes
Serves 6 to 8
1 prepared pizza dough (500 g)
1 tsp (5 mL) baking soda
2 tbsp (25 mL) boiling water
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) coarse salt
2 cups (500 mL) diced Ontario Strawberries
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) strawberry beer or rosé wine
1 pkg (250 g) block cream cheese, at room temperature
1/2 cup (125 mL) Ontario Ricotta Cheese
    Divide dough into three; roll each piece into 15-inch (38 cm) rope. Pinch the three pieces together on one end and braid the ropes, pinching the other end once complete. Place on parchment paper-lined baking sheet.
    In small bowl, stir baking soda into boiling water until baking soda is dissolved, brush onto dough. Bake in 400ºF (200ºC) oven for 20 minutes, until golden brown. Place on wire rack, brush with butter and sprinkle with salt.
    Meanwhile, in medium saucepan over medium heat, cook strawberries and sugar for 5 minutes. Stir in beer and cook 1 minute. Stir in cream cheese and ricotta; cook until melted, about 2 minutes. Pour sauce into fondue pot and serve with pretzel braid for dipping.
Nutritional Information:
1 Serving
(When recipes serves 8):
PROTEIN: 9 grams
FAT: 16 grams
CARBOHYDRATE: 44 grams
CALORIES: 348
FIBRE: 2 grams
SODIUM: 730 mg
– Printed with permission from Foodland Ontario

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Cream Puffs with Rhubarb Crème Chantilly
Named for Château de Chantilly in France, sweetened whipped cream has become famous the world over. Pretty pink rhubarb is swirled into the cream and nestled in cream puff shells for a stunning dessert.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Baking Time: 30 minutes
Makes 12
Choux Paste:
3/4 cup (175 mL) all-purpose flour
2 tsp (10 mL) granulated sugar
1/8 tsp (0.5 mL) salt
3/4 cup (175 mL) water
6 tbsp (90 mL) butter, cut into small pieces
3 Ontario Eggs
Filling:
1-1/2 cup (375 mL) chopped (1/2-inch/1 cm) Ontario Rhubarb (about 3 stalks)
1/2 cup (125 mL) granulated sugar
3 tbsp (45 mL) cold water
3 tbsp (45 mL) cornstarch
1/2 cup (125 mL) 35% Ontario Whipping Cream
1/2 tsp (2 mL) vanilla
Icing sugar
Choux Paste:
    In small bowl, mix together flour, sugar and salt. In large saucepan, bring water and butter to boil over medium heat, stirring until butter melts. Add flour mixture all at once; stir vigourously. Stir over heat for 1 minute. Transfer to large mixing bowl. Let cool for 2 minutes, stirring once.
    Using electric mixer on medium speed, beat in eggs one at a time until incorporated. Beat until smooth, glossy and stretchy. Spoon 2 tbsp (25 mL) about 2-inches (5 cm) apart onto large parchment paper-lined baking sheet to make 12 mounds. Use wet finger to round tops. Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 15 minutes or until dry and golden brown. Remove from oven, make small slit into the side of each. Let cool on baking sheet on rack.
Filling:
    In medium saucepan, over medium heat, stir together rhubarb, sugar and 2 tbsp (25 mL) of the water. Cook until rhubarb begins to release juices and bubble, about 5 minutes. Reduce heat to medium-low. In small bowl, stir cornstarch with remaining water until smooth. Stir into rhubarb mixture and cook until thickened, about 2 minutes, stirring constantly. Remove from heat, transfer to small bowl; refrigerate until cold.
    In medium bowl, using electric mixer on high speed, whip cream and vanilla until very thick. Swirl rhubarb mixture slightly into whipped cream (should be streaks). Cut puffs in half horizontally. Spoon rhubarb cream into puffs. Refrigerate up to 2 hours before serving. Dust with icing sugar just before serving.
Nutritional Information:
1 Serving (1 Cream Puff):
PROTEIN: 3 grams
FAT: 11 grams
CARBOHYDRATE: 18 grams
CALORIES: 180
FIBRE: 1 gram
SODIUM: 85 mg
– Printed with permission from Foodland Ontario
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Roasted Asparagus with Béarnaise Sauce
Béarn, in southwest France bordering Spain, is the birthplace of this famous buttery egg sauce, with overtones of tarragon and shallots. This sauce is the ideal complement for roasted or grilled asparagus.
Preparation Time: 25 minutes
Roasting Time: 10 minutes
Cooking Time: 10 minutes
Serves 6
750 g Ontario Asparagus,  trimmed
1 tbsp (15 mL) vegetable oil
Seasoning salt
Sauce:
1/3 cup (75 mL) white wine
1/3 cup (75 mL) white wine vinegar
1/3 cup (75 mL) chopped Ontario Shallots
2 tbsp (25 mL) finely chopped  fresh Ontario Tarragon Leaves
3 black peppercorns
3 Ontario Egg Yolks
1/2 cup (125 mL) butter, melted
1/2 tsp (2 mL) fresh lemon juice  or white wine vinegar
Sauce:
    In medium saucepan, combine wine, vinegar, shallots, 1 tbsp (15 mL) of the tarragon and peppercorns. Bring to boil over high heat. Reduce to medium-low; simmer until reduced to 2 tbsp (25 mL), 5 to 6 minutes. Pour through strainer, discard solids. Pour remaining liquid into large heatproof bowl.
    In large saucepan, bring 1-1/2-inches (4 cm) water to boil. Reduce to barely simmering.
Whisk egg yolks into liquid in bowl and place over saucepan (ensure bowl does not touch water). Whisk constantly for 2 to 3 minutes, until thickened and lighter yellow. Remove from heat. Gradually whisk in melted butter until it starts to thicken, then whisk in remaining butter. Whisk until very thick. Whisk in lemon juice and remaining tarragon. Keep at room temperature while roasting asparagus. Just before serving, reheat gently over simmering water.
    In large bowl, toss asparagus with oil to coat well. Transfer to large rimmed baking sheet. Sprinkle with seasoning salt. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender when tested with knife tip. Serve with sauce.
Nutritional Information:
1 Serving
(With 2 tbsp/25 mL sauce):
PROTEIN: 4 grams
FAT: 20 grams
CARBOHYDRATE: 4 grams
CALORIES: 210
FIBRE: 2 grams
SODIUM: 160 mg
– Printed with permission from Foodland Ontario
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