If time permits, make this hearty comfort food a day ahead and refrigerate overnight. It will be easier to remove excess fat and slice before reheating in the sauce. Slice against the grain for a fork-tenderness that will almost melt into the sauce. Serve with mashed potatoes.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Slow-Cooker Time:

6 hours on Low

Serves 8

4 lb (2 kg) Ontario Beef Brisket

2 tsp (10 mL) each salt and pepper

2 tbsp (25 mL) vegetable oil

3 cups (750 mL) thinly sliced Ontario Onions

3 tbsp (45 mL) finely chopped Ontario Garlic

1 cup (250 mL) sweet-style chili sauce

3/4 cup (175 mL) Ontario Honey

1/2 cup (125 mL) raisins, finely chopped

1/3 cup (75 mL) red wine vinegar

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground allspice

3 bay leaves

1 tbsp (15 mL) finely chopped fresh Ontario Parsley

    Pat brisket dry; season both sides with salt and pepper. In large skillet, heat oil over medium-high heat, brown brisket on all sides, about 5 minutes per side. Add half of the onions and half of the garlic to slow-cooker; top with brisket.

    Discard fat from skillet; return skillet to heat. Add chili sauce, honey, raisins, vinegar, mustard, chili powder, cinnamon, allspice and bay leaves; stir until just boiling, scraping up any browned bits on bottom of skillet. Pour over brisket; top with remaining onions and garlic. Cover and cook on Low for 6 hours, or until brisket is tender but still resistant when pierced with fork.

    Remove brisket to cutting board; discard any fat from the sauce. If there are 2 layers of meat, separate them and discard centre fat layer. Slice brisket thinly against the grain. Serve sliced meat and sauce sprinkled with parsley.

Nutritional Information:

1 Serving

PROTEIN: 43 grams

FAT: 16 grams

CARBOHYDRATE: 40 grams

CALORIES: 478

FIBRE: 1 gram

SODIUM: 1080 mg

– Printed with permission from Foodland Ontario

Mashed cooked sweet potato and maple syrup adds moistness to these decadent chocolate brownies.

Preparation Time: 15 minutes

Microwave Time: 13 minutes

Baking Time: 25 minutes

Makes 24 squares

1 Ontario Sweet Potato (about 12 oz/375 g)

2 oz (60 g) dark or semi-sweet chocolate, chopped

1/2 cup (125 mL) butter

1 cup (250 mL) firmly packed brown sugar

1/2 cup (125 mL) Ontario Maple Syrup

2 Ontario Eggs

2 tsp (10 mL) vanilla

1 cup (250 mL) all-purpose flour

1/2 cup (125 mL) unsweetened cocoa powder

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) salt

Icing:

3 oz (90 g) dark or semi-sweet chocolate, chopped

1/3 cup (75 mL) plain unsweetened yogurt (approx.)

1/2 tsp (2 mL) vanilla

1-1/2 cups (375 mL) sifted icing sugar (approx.)

Line bottom and sides of 13- x 9-inch (3 L) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang at each end.

Scrub sweet potato, trim off ends and pierce with small knife in several places. Microwave on High for 6 to 8 minutes or until tender, turning over halfway through. When cool enough to handle; remove skin and mash with fork until smooth. Measure out 1 cup (250 mL) and place in large bowl, set aside.

In small microwavable bowl, combine chocolate and butter. Microwave on Medium for 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted; set aside to cool slightly.

Add brown sugar and maple syrup to sweet potato and with wooden spoon, beat until smooth. Beat in eggs, one at a time. Stir in chocolate mixture and vanilla until smooth.

In medium bowl, combine flour, cocoa, baking powder and salt; stir into chocolate mixture until dry ingredients are moistened. Spread evenly in prepared pan. Bake in 350°F (180°C) for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Let cool completely in pan on wire rack. Using parchment overhang, lift brownie from pan. Remove parchment and place brownie on large platter.

Icing: In medium microwaveable bowl, place chocolate. Microwave on Medium for 2 to 3 minutes or until chocolate is partially melted. Stir until chocolate is melted. Stir in yogurt and vanilla until smooth. Stir in icing sugar until smooth. Add either more yogurt or icing sugar if needed for a spreadable consistency. Spread evenly over brownie; set aside to let icing firm up.

Nutritional Information:

1 Brownie

PROTEIN: 2 grams

FAT: 6 grams

CARBOHYDRATE: 32 grams

CALORIES: 185

FIBRE: 0.5 grams

SODIUM: 105 mg

– Printed with permission from Foodland Ontario

Beets add sweetness and a bright colour to this popular appetizer and best of all, ideally made ahead. Serve with vegetables of the season – greenhouse peppers, cauliflower or with toasted pita wedges, bagel chips or crostini.

Preparation Time: 15 minutes

Roasting Time: 1 hour

Makes about 3 cups (750 mL)

3 Ontario Beets, about 1 lb (500 g)

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1 clove Ontario Garlic, chopped

1/4 cup (50 mL) each tahini (sesame seed paste) and olive oil

2 tbsp (25 mL) each fresh lemon juice and prepared horseradish

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

2 tbsp (25 mL) chopped fresh Ontario Parsley Leaves

Trim tops and tails off beets. Wrap in foil and place in baking pan. Roast in 400°F (200°C) oven for 1 hour or until tender. Unwrap and cool slightly. Peel and chop.

In food processor, pulse chickpeas until chopped. Add beets, garlic, tahini, oil, lemon juice, horseradish, salt and pepper. Process until smooth, scraping down sides often. Remove to serving bowl and stir in parsley.

Make-ahead Tip: Cover and refrigerate up to 2 days ahead. To freeze, do not add the parsley. Once thawed, stir in chopped parsley.

Nutritional Information:

1 Serving (2 tbsp/25 mL):

PROTEIN: 2 grams

FAT: 3 grams

CARBOHYDRATE: 5 grams

CALORIES: 53

FIBRE: 1 gram

SODIUM: 90 mg

– Printed with permission from Foodland Ontario

Watching football while enjoying sticky chicken wings and a cold brewed beverage is a sport in itself. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin.

Preparation Time: 10 minutes

Baking Time: 50 minutes

Broiling Time: about 2 minutes

Serves 6 as an appetizer,

Makes about 34 wing pieces

2-1/2 lb (1.25 kg) Ontario Chicken Wing Pieces (no tips)

Salt and pepper

1/2 cup (125 mL) Ontario Maple Syrup

1 tbsp (15 mL) each Dijon mustard and soy sauce

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

1 clove Ontario Garlic, minced

    Line large shallow rimmed baking pan with parchment paper. Arrange chicken wing pieces in single layer on pan. Season with salt and pepper. Bake in 400°F (200°C) oven for 30 minutes.

    Meanwhile, in small bowl, whisk together maple syrup, mustard, soy sauce, red pepper flakes and garlic.

    Drain fat from pan. Pour maple sauce over wings; toss to coat evenly.

    Bake 20 minutes, turning once, until wings are cooked when pierced with knife. Broil until wings are brown and crispy, turning wings as needed, 1 to 2 minutes.

    Place on large platter and let cool about 10 minutes before serving. Season to taste with salt and pepper.

Nutritional Information:

1 Serving

PROTEIN: 27 grams

FAT: 18 grams

CARBOHYDRATE: 18 grams

CALORIES: 350

FIBRE: 0 grams

SODIUM: 405 mg

– Printed with permission from Foodland Ontario

This creamy kale appetizer is ghoulishly delicious and addictive. Serve with tortilla shards or baguette slices, sweet red pepper wedges and carrot slices.

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Baking Time: 20 minutes

Makes about 2-1/2 cups (625 mL)

1/2 cup (125 mL) diced pancetta (about 2 oz/60 g)

1/2 cup (125 mL) chopped Ontario Shallots

4 cups (1 L) finely chopped and stemmed Ontario Kale

3 cloves Ontario Garlic, minced

1 pkg (250 g) light brick cream cheese, cut into cubes

1/2 cup (125 mL) grated Ontario Carrot

3/4 cup (175 mL) shredded Ontario Aged Cheddar Cheese

1/4 cup (50 mL) low fat mayonnaise

2 tsp (10 mL) Dijon mustard

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

1 tbsp (15 mL) Ontario Maple Syrup

In large nonstick skillet, over medium heat, cook pancetta for 3 minutes. Add shallot and cook, stirring until softened, about 2 minutes. Add kale (with water clinging) and garlic, cover and cook about 4 minutes or until kale is wilted, stirring halfway through. Stir in cream cheese and carrot; cook, mashing cream cheese with wooden spoon until melted, about 2 minutes. Remove from heat, stir in Cheddar cheese, mayonnaise, mustard and red pepper flakes.

Spread into shallow 3 cup (750 mL) ovenproof baking dish. Bake in 350°F (180°C) oven for 20 minutes or until hot and creamy. Drizzle with maple syrup.

Tortilla Shards: Brush two 10-inch (25 cm) flour tortillas each with 1/4 tsp (1 mL) of vegetable oil and sprinkle with coarse salt to taste. Place directly on oven rack in 350°F (180°C) oven. Bake for 8 to 10 minutes or until crisp. Cool slightly before breaking into shards.

Nutritional Information:

1 Serving (1 tbsp/15 mL):

PROTEIN: 3 grams

FAT: 5 grams

CARBOHYDRATE: 4 grams

CALORIES: 70

FIBRE: 0 grams

SODIUM: 120 mg

– Printed with permission from Foodland Ontario

This vibrant salad is packed with goodness and a touch of East Indian flavouring. It is equally delicious as a side dish. It makes the perfect portable salad for gatherings.

Preparation Time: 15 minutes

Serves 6 to 8

Makes about 8 cups/2 L

3 tbsp (45 mL) each white wine vinegar and extra-virgin olive oil

2 tsp (10 mL) Ontario Honey

1 tsp (5 mL) garam masala

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) freshly ground pepper

1 clove Ontario Garlic, pressed

4 cups (1 L) chopped, stemmed Ontario Kale

1 can (19 oz/540 mL) chick peas, drained and rinsed

2 cups (500 mL) chopped Ontario Apples (about 2 apples)

1-1/2 cups (375 mL) cooked quinoa

1/3 cup (75 mL) diced Ontario Red Onion

1/4 cup (50 mL) each pumpkin seeds and dried cranberries

In large bowl, whisk together vinegar, oil, honey, garam masala, salt, pepper and garlic.

Add kale and toss to coat thoroughly. Stir in chick peas, apples, quinoa and onion.

Cover and refrigerate salad for at least 1 hour or up to 12 hours.

Just before serving, sprinkle with pumpkin seeds and cranberries.

Tip: To prepare kale, trim the leafy portion from either side of the tough stem; discard stem and chop leaves.

Nutritional Information:

1 Serving (When recipe serves 8):

PROTEIN: 7 grams

FAT: 7 grams

CARBOHYDRATE: 31 grams

CALORIES: 210

FIBRE: 4 grams

SODIUM: 170 mg

– Printed with permission from Foodland Ontario

        ____________

This appetizer is tasty and very impressive! The honey-thyme drizzle adds an interesting finishing flavour note.

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Baking Time: 20 minutes

Makes 16 pieces

4 tsp (20 mL) butter

1 cup (250 mL) thinly sliced Ontario Leeks (white and pale green parts only)

2 cloves Ontario Garlic, minced

Salt and freshly ground pepper

1 tsp (5 mL) chopped fresh Ontario Thyme Leaves

2 tsp (10 mL) apple cider vinegar

1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated

1 tbsp (15 mL) Dijon mustard

1 cup (250 mL) thinly sliced Ontario Apple (Cortland, Spartan, Northern Spy)

1/2 cup (125 mL) Ontario Brie Cheese, diced (about 2 oz/60 g)

Drizzle:

4 tsp (20 mL) Ontario Honey

1 tsp (5 mL) chopped fresh Ontario Thyme Leaves

1 tsp (5 mL) Dijon mustard

    In medium nonstick skillet, melt 2 tsp (10 mL) of the butter over medium heat; cook leeks, 1 clove of the garlic, 1/4 tsp (1 mL) each salt and pepper, stirring frequently, until leeks are tender, about 6 minutes. Stir in thyme. Transfer to bowl and refrigerate to cool, about 15 minutes.

    Meanwhile, in small saucepan, melt remaining butter with garlic over medium-low heat. Stir in remaining garlic, vinegar and 1/4 tsp (1 mL) of pepper. Set aside.

    Unroll puff pastry and leave on parchment paper. Place on baking sheet and with fork poke entire surface. Brush mustard over pastry, leaving 1/2-inch (1 cm) border. Scatter leek mixture over pastry and arrange apple slices on top. Brush with butter mixture and scatter cheese over top. Bake in 400°F (200°C) for 15 to 20 minutes or until pastry is golden.

    Drizzle: In small bowl, combine, honey, thyme and mustard. Cut tart into pieces and drizzle with honey mixture.

Nutritional Information:

1 Piece

PROTEIN: 2 grams

FAT: 7 grams

CARBOHYDRATE: 12 grams

CALORIES: 114

FIBRE: 0 grams

SODIUM: 140 mg

– Printed with permission from Foodland Ontario

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

Making your own curry paste from scratch is easier than you think and yields a delicious result. These chicken thighs are juicy and pack a robust flavour from all the aromatics. Serve on a bed of rice.

Preparation Time: 25 minutes

Cooking Time: 1 hour

Serves 6

Curry Paste:

3 cloves Ontario Garlic

1 large Ontario Shallot

1 piece (1-inch/2.5 cm) gingerroot, peeled

1 small Ontario Jalapeño Pepper, seeds removed

1-1/2 tsp (7 mL) each ground turmeric and coriander

1/2 tsp (2 mL) ground cumin

1-1/2 tbsp (22 mL) coconut milk

Rendang:

2 tbsp (25 mL) vegetable oil

2 star anise

1 cinnamon stick, broken in half

12 boneless skinless Ontario Chicken Thighs (about 2 lb/1 kg), cut in half

1 lb (500 g) Ontario Pie Pumpkin, peeled and cut into 1-inch (2 cm)  pieces

1-1/2 cups (375 mL) coconut milk

1/4 cup (50 mL) fresh lime juice

2 tbsp (25 mL) packed brown sugar

2 Ontario Green Onions, thinly sliced

1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves

    Curry Paste: In small food processor, pulse together garlic, shallot and ginger until finely chopped. Add jalapeño pepper, turmeric, coriander, cumin and coconut milk; purée until mixture is smooth.

    Rendang: In large deep skillet, heat oil over medium heat. Add star anise and cinnamon and cook, stirring for 2 minutes. Add chicken in batches and cook turning once, until browned, about 5 minutes per side. Remove chicken to plate.

    Add curry paste to skillet and cook, stirring and scraping the bottom of skillet for 2 minutes. Add pumpkin and stir to coat. Stir in coconut milk and bring to simmer. Cook, uncovered, for 8 minutes.

    Add chicken to skillet along with any accumulated juices and simmer uncovered for 25 minutes. The sauce will begin to reduce and pumpkin will soften and melt into sauce. Add lime juice and sugar and cook for 3 minutes. Remove and discard star anise and cinnamon. Garnish with green onions and coriander.

Nutritional Information:

1 Serving

PROTEIN: 40 grams

FAT: 29 grams

CARBOHYDRATE: 15 grams

CALORIES: 475

FIBRE: 2 grams

SODIUM: 185 mg

– Printed with permission from Foodland Ontario