En croûte means in a pastry crust. A crisp crust is wrapped around trout and asparagus and flavoured with herbed goat cheese (chèvre).

Preparation Time: 30 minutes

Baking Time: 25 minutes

Serves 6

250 g Ontario Goat Cheese (Chèvre), at room temperature

1/3 cup (75 mL) spreadable cream cheese

2 skinless Ontario Rainbow Trout  Fillets (about 500 g), chopped

1/3 cup (75 mL) finely chopped Ontario Shallots

1 clove garlic, chopped

1/3 cup (75 mL) finely chopped fresh Ontario Chives

1 tbsp (15 mL) finely chopped fresh Ontario Tarragon Leaves

Salt and pepper

18 thin spears Ontario Asparagus (about 250 g)

1 pkg (397 g) frozen puff pastry (blocks), thawed

1 Ontario Egg

2 tsp (10 mL) water

    In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.

    Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

    Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

    Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.

    In small bowl beat egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.

Nutritional Information:

1 Serving

PROTEIN: 32 grams

FAT: 38 grams

CARBOHYDRATE: 33 grams

CALORIES: 601

FIBRE: 2 grams

SODIUM: 550 mg

– Printed with permission from Foodland Ontario

(NC) Just because you’re on this side of the pond doesn’t mean you can’t celebrate Harry and Meghan’s nuptials. So, get your closest royal watchers together for an English breakfast or high tea, complete with Union Jacks and fascinators.

    The only thing better than the “I do”s? This lemon pound cake, inspired by the flavours of the royals’ wedding cake and made with pantry staple ingredients.

Prep time: 15 minutes

Cook time: 70 minutes

Serves: 8

Ingredients:

2 Becel Unsalted Sticks, melted

1 cup (250 mL) sugar

4 eggs

1 tbsp (15 mL) grated lemon peel

1/2 tsp (2 mL) salt

2 cups (500 mL) all-purpose flour

Directions:

    Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.

    In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.

    Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.

     www.newscanada.com

    Turkish rice pudding is creamier than many Canadian versions and that’s what makes it so good. Layered with slightly tart rhubarb, it’s irresistible. If you’ve never tasted rosewater, give it a try. It’s the secret ingredient that takes this pudding up a notch.

Preparation Time: 15 minutes

Cooking Time: 1 hour

Chilling Time: 3 hours

Serves 8

Pudding:

1-1/4 cups (300 mL) water

1/2 cup (125 mL) Arborio rice

1/4 tsp (1 mL) salt

2-1/4 cups (550 mL) Ontario Milk

2 cups (500 mL) 18% Ontario Table Cream

2/3 cup (150 mL) granulated sugar

3 tbsp (45 mL) cornstarch

2 tsp (10 mL) rosewater (optional)

1-1/2 tsp (7 mL) vanilla

Rhubarb:

4 cups (1 L) sliced (1/2-inch/ 1 cm) Ontario Rhubarb

1/3 cup (75 mL) Ontario Honey

1/4 cup (50 mL) orange juice

1 cinnamon stick

Garnish:

1/4 cup (50 mL) chopped pistachios

Ground cinnamon

    Pudding: In medium saucepan, stir together water, rice and salt. Bring to boil over medium-high heat. Cover, reduce heat to low and simmer gently until water is completely absorbed, about 15 minutes. Add 2 cups (500 mL) of the milk, cream and sugar. Return to boil; reduce heat and simmer gently, uncovered for 15 minutes, stirring occasionally.

    Whisk cornstarch with remaining 1/4 cup (50 mL) milk; stir into rice mixture. Continue stirring until mixture comes to the boil. Reduce heat and gently simmer uncovered, stirring frequently, for 15 minutes. Stir in rosewater (if using) and vanilla. Remove from heat, turn into a bowl. Cool, then refrigerate until cold, about 3 hours.

    Rhubarb: In medium saucepan, combine rhubarb, honey, orange juice and cinnamon stick. Cover and bring to boil over medium heat, stirring occasionally. Reduce heat; cover and simmer gently for 2 minutes. Uncover and cook, stirring occasionally until mixture is thick, 7 to 10 minutes. Discard cinnamon stick. Transfer to bowl; cool, then refrigerate until cold.

    To assemble, divide half the rice pudding between 8 serving glasses. Divide half of the rhubarb, about 1 cup (250 mL), evenly over pudding in each glass. Top with remaining pudding, dividing evenly. Spoon remaining rhubarb over each serving; garnish with pistachios and dusting of cinnamon.

Nutritional Information:

1 Serving

PROTEIN: 6 grams

FAT: 14 grams

CARBOHYDRATE: 51 grams

CALORIES: 350

FIBRE: 2 grams

SODIUM: 135 mg

– Printed with permission from Foodland Ontario

Grilled to perfection, kebabs are found everywhere in Turkey. Pomegranate molasses is tangy, slightly sweet and molasses-like in consistency. Look for it in large supermarkets or Middle Eastern stores. Use in marinades, drinks or salad dressings. While these are more authentic grilled, they can also be cooked in the oven.

Preparation Time: 15 minutes

Marinating Time: 30 minutes or overnight

Cooking Time: 10 minutes

Makes 6

6 10-inch (25 cm) metal or wooden skewers

3 tbsp (45 mL) pomegranate molasses

1 tbsp (15 mL) olive oil

2 tsp (10 mL) Ontario Honey

2 cloves garlic, minced

1/2 tsp (2 mL) each ground ginger and cumin

1/4 tsp (1 mL) ground cinnamon

1/8 tsp (0.5 mL) cayenne pepper

12 oz (375 g) skinless boneless Ontario Chicken Thighs or Breasts, cut into bite- size pieces

18 Ontario Greenhouse Grape or Cherry Tomatoes

Half each Ontario Greenhouse  Sweet Yellow and Orange Pepper, cut into bite-size pieces

1/2 tsp (2 mL) salt

2 tbsp (25 mL) coarsely chopped fresh Ontario Mint

    Soak wooden skewers in water for at least 20 minutes.

    In large bowl, whisk together molasses, oil, honey, garlic, ginger, cumin, cinnamon and cayenne. Stir in chicken to coat with marinade. Cover and refrigerate at least 30 minutes, or up to overnight.

    Thread chicken, tomatoes and peppers on skewers; season with salt.

    Place kebabs on greased grill over medium-high heat. Grill, uncovered for 5 minutes. Turn skewers over and cook until chicken is no longer pink in centre, about 5 minutes.

    Sprinkle kebabs with mint; serve on rice.

    Tip: To oven bake, place kebabs on greased rack over foil-lined baking sheet. Bake in 450°F (230°C) oven for 10 minutes, turning over partway through, until chicken is cooked.

Nutritional Information:

1 Kebab

PROTEIN: 13 grams

FAT: 3 grams

CARBOHYDRATE: 11 grams

CALORIES: 127

FIBRE: 1 gram

SODIUM: 230 mg

– Printed with permission from Foodland Ontario

Pide is essentially a Turkish pizza, traditionally baked in a wood fired oven. While the traditional dough is slightly different, this simplified version uses ready-made pizza dough.

Preparation Time: 25 minutes

Cooking Time: 22 minutes

Baking Time: 25 minutes

Serves 8

1 tbsp (15 mL) olive oil

1 lb (500 g) Ontario Extra Lean Ground Beef

3 cloves garlic, minced

1 small Ontario Onion, coarsely grated

2 Ontario Greenhouse Tomatoes, cored, seeded and finely chopped

1/2 Ontario Greenhouse Sweet Red Pepper, finely chopped

1 tbsp (15 mL) tomato paste

2 tsp (10 mL) ground cumin

1 tsp (5 mL) sweet smoked paprika or regular paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) crushed red pepper flakes

Freshly ground black pepper

1/4 cup (50 mL) chopped fresh Ontario Parsley

1 prepared pizza dough (700 g)

1 cup (250 mL) crumbled Ontario Feta cheese, about 4 oz (125 g)

Fresh Ontario Parsley Leaves

7 Ontario Greenhouse Cherry Tomatoes, halved

    In large skillet, heat oil over medium-high heat. Add beef, garlic and onion. Cook, breaking up meat with wooden spoon, until no longer pink, about 7 minutes.

    Add tomatoes, red pepper, tomato paste, cumin, paprika, salt, red pepper flakes and pepper to taste. Bring to simmer, reduce heat to medium, stirring occasionally then more frequently near end of cooking, until tomatoes have completely broken down, about 15 minutes. Stir in the 1/4 cup (50 mL) chopped parsley. Turn into bowl and refrigerate while preparing dough.

    Flour hands and dough generously, especially if dough is sticky. On well-floured surface, roll dough to 8- x 16-inch (20 x 40 cm) rectangle. If dough bounces back, let rest a few minutes. Transfer to large parchment paper-lined baking sheet.

    Stir half of the feta into beef filling. Spread filling down middle of dough, leaving a 1-inch (2.5 cm) border on all sides. Roll in long sides and pinch to form edge. At short ends, squeeze and twist dough to make points (it should resemble a canoe).

    Bake on lower rack in 400°F (200ºC) oven until dough is browned, 25 to 30 minutes. Let stand 10 minutes.

    Sprinkle with remaining feta, parsley leaves and cherry tomatoes. Cut into 8 strips.

Nutritional Information:

1 Serving

PROTEIN: 22 grams

FAT: 12 grams

CARBOHYDRATE: 48 grams

CALORIES: 389

FIBRE: 2 grams

SODIUM: 1010 mg

– Printed with permission from Foodland Ontario

    Turkish cuisine dates back more than 1,300 years and incorporates delicious influences from the Far East, Central Asia, Iran and the Mediterranean. Inspired by Ontario’s diverse, farm-fresh bounty, we’ve created a menu that brings a fresh take to this ancient and exotic cuisine.

    In Turkey, chopped tomato cucumber salad is served at just about every meal — variations of it are even served for breakfast. Fresh Ontario mint and parsley and ground sumac, a Middle Eastern spice, flavour Turkish Tomato, Cucumber and Pepper Salad, which excels as an appetizer or side dish.

    Turkey’s marvelous version of pizza, pide (pronounced “pi-day”) is irresistible. Our version, Beef and Feta Pide is also super-easy, since it’s prepared with ready-made pizza dough.

    The kebab is arguably Turkey’s national dish. Pomegranate molasses lend tangy sweetness, and ginger, cumin and cinnamon bring intriguing spice notes, to Marinated Chicken and Vegetable Shish Kebabs which can be grilled or cooked in the oven.

    And for dessert: Turkish rice pudding, creamier and richer than many Canadian versions. Rosewater-scented Creamy Rice Pudding with Rhubarb, layered with soft tart fruit, will end your meal on a tantalizing high note.

    We will feature one recipe each week for the month of April – enjoy! (We also publish our weekly recipes on our website: mildmaycrier.com

    This refreshing salad is served at pretty much every meal and variations of it are even served for breakfast. Sumac is a ground spice, available in the spice section of large supermarkets or Middle Eastern stores.

Preparation Time: 15 minutes

Serves 4 to 6

3 Ontario Greenhouse Mini Cucumbers, sliced into 1/2-inch (1 cm) pieces

2 Ontario Greenhouse Tomatoes, cored and cut into bite-size pieces

1 Ontario Greenhouse Sweet Yellow Pepper, cut into bite-size pieces

1/4 cup (50 mL) coarsely chopped fresh Ontario Mint

2 tbsp (25 mL) coarsely chopped fresh Ontario Parsley

2 tbsp (25 mL) olive oil

2 tsp (10 mL) fresh lemon juice

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground sumac

Freshly ground black pepper

    In large bowl, combine cucumbers, tomatoes and yellow pepper. Add mint, parsley, oil, lemon juice, salt, sumac and black pepper; toss to combine. Taste and add a little more lemon juice, if needed.

Nutritional Information:

1 Serving (When recipe serves 6):

PROTEIN: 1 grams

FAT: 4.5 grams

CARBOHYDRATE: 6 grams

CALORIES: 65

FIBRE: 2 grams

SODIUM: 200 mg

– Printed with permission from Foodland Ontario

New twist on a classic taste

(NC) This take on a juicy burger uses melted mozzarella, fresh mushrooms and caramelized onions for a delicious result. Using the blend-and-extend technique of combining mushrooms with ground beef provides an extra serving of vegetables, boosts flavour and adds a serving of vitamin D.

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 4

Ingredients:

• 200g cremini mushrooms

• 400g extra lean ground beef

• 1/2 tsp salt, dash of pepper

• Medium yellow onion, halved and sliced

• 1 tbsp butter

• 1 tbsp balsamic vinegar

• Extra virgin olive oil

• 4 brioche buns

• 4-8 slices fresh mozzarella

• Mayonnaise

• Barbecue sauce

Directions:

    1. Blend/pulse mushrooms until fine in a food processor.

    2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool.

    3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden.

    3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge.

    4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside.

    5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around.

    6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down.

    7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains.

    8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.

    Find more recipes with fresh local ingredients online at mushrooms.ca.

    Recipe Courtesy of: James to Jamie

    www.newscanada.com

Chock full of hearty ingredients, this hand-held pastry is sure to satisfy. They are the ultimate grab-and-go meal, perfect for breakfast, lunch or dinner.

Preparation Time: 45 minutes

Chilling Time: 30 minutes

Cooking Time: 30 minutes

Baking Time: 35 minutes

Makes 4

2-1/2 cups (625 mL) all-purpose flour

1 tsp (5 mL) dry mustard

1/2 tsp (2 mL) salt

3/4 cup (175 mL) chilled butter, cut into large pieces

6 tbsp (90 mL) cold water (approx.)

Filling:

2 tbsp (25 mL) butter

1 cup (250 mL) diced Ontario Onion

3/4 cup (175 mL) diced Ontario Turnip or Rutabaga

3/4 cup (175 mL) diced Ontario Cabbage

1/2 cup (125 mL) diced Ontario Carrot

3/4 cup (175 mL) diced Black Forest ham

1/2 tsp (2 mL) dried thyme leaves

1/4 tsp (1 mL) each salt and ground nutmeg

2 tbsp (25 mL) all-purpose flour

1 cup (250 mL) chicken broth

1 Ontario Egg, lightly beaten

In food processor, blend flour, mustard and salt. Add butter and pulse until mixture resembles fine crumbs. Add water, 1 tbsp (15 mL) at a time while pulsing, until pastry comes together (pastry will still look floury). Remove to lightly floured surface. Bring pastry together by kneading about 10 times and then shape into flat disc. Wrap and refrigerate until chilled, about 30 minutes.

Filling: In medium skillet, melt butter over medium heat. Stir in onion, carrot, turnip, and cabbage; cook until tender, about 20 minutes. Stir in ham, thyme, salt and nutmeg; cook for 5 minutes. Sprinkle with flour and cook, stirring for another minute. Stir in broth and cook until most of the liquid has been absorbed. Set aside to cool.

Remove pastry from refrigerator and cut into four equal pieces. Roll each into a circle about 6-inches (15 cm) in diameter. Brush edges with some of the beaten egg. Spoon about 1/2 cup (125 mL) of filling into centre of each. Bring up opposite sides to enclose filling and seal; crimp edges. Place on parchment paper-lined baking sheet. Brush with remaining egg. Bake in 350°F (180°C) oven for 35 minutes or until golden brown. Serve warm.

Nutritional Information:

1 Serving

PROTEIN: 16 grams

FAT: 44 grams

CARBOHYDRATE: 70 grams

CALORIES: 740

FIBRE: 4 grams

SODIUM: 1314 mg

– Printed with permission from Foodland Ontario

Part potato pancake and part latke, this boxty is the perfect balance between the two. Crispy on the exterior and tender in the middle, you can serve this as a side dish or as a base for poached eggs.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Makes 16

1/2 cup (125 mL) crème fraiche

1 tbsp (15 mL) Ontario Honey

1/4 tsp (1 mL) crushed red pepper flakes

Batter:

1 cup (250 mL) firmly packed grated Ontario Sweet Potato (1 medium)

1/2 cup (125 mL) cooked mashed Ontario Potatoes

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking soda

2 green onions, thinly sliced

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

1-1/2 cup (375 mL) Ontario Buttermilk

4 tsp (20 mL) each butter and vegetable oil

Garnish: Sliced green onion

In small bowl, combine crème fraiche, honey and red pepper flakes; set aside.

Batter: In large bowl, combine sweet potato, mashed potatoes, flour, baking soda, green onions, salt and pepper. Stir in buttermilk until well combined.

Heat large nonstick skillet over medium heat. Add 1 tsp (5 mL) each of the butter and the oil; heat until butter is melted. Pour 1/4 cup (50 mL) batter for each pancake into skillet. Cook for 4 minutes or until bottoms are golden; turn and cook for 4 minutes longer or until golden. Remove to warm plate and keep warm in low temperature oven. Repeat with remaining butter, oil and batter.

To serve, top each pancake with a dollop of the reserved crème fraiche. Sprinkle with green onion.

Nutritional Information:

1 Serving (2 pancakes):

PROTEIN: 4 grams

FAT: 10 grams

CARBOHYDRATE: 28 grams

CALORIES: 225

FIBRE: 2 grams

SODIUM: 510 mg

– Printed with permission from Foodland Ontario