For a fun and unique but oh-so-Canadian breakfast, grill these individual packages of potatoes, then top with bacon, mushrooms, cheese, tomato and a fried egg.

Preparation Time: 15 minutes

Grilling Time: 30 minutes

Cooking Time: 10 minutes

Serves 4

4 large Ontario White Potatoes, cut into wedges

1 tbsp (15 mL) vegetable oil

2 tsp (10 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

4 slices Ontario Peameal Bacon (about 4 oz/125 g)

1 tbsp (15 mL) butter

1/2 cup (125 mL) sliced Ontario White Button Mushrooms

4 Ontario Eggs

1 cup (250 mL) shredded Ontario Mozzarella Cheese

1/2 cup (125 mL) diced Ontario Roma Tomato

2 Ontario Green Onions, sliced

1/4 cup (50 mL) ketchup

    In large bowl, toss together potatoes, oil, paprika, salt and pepper until well-coated. Wrap in 4 separate foil packages, evenly distributing the potato wedges. Place on grill over medium-high heat. Grill, covered, for 15 minutes. Turn packages over and grill until potatoes are fork-tender, about 15 minutes.

    Meanwhile, place bacon on separate part of greased grill over medium-high heat. Grill, covered, until cooked through, about 2 minutes per side. Remove from heat, dice and set aside.

    In small skillet, over medium-high heat, melt butter and cook mushrooms, stirring occasionally until tender, about 5 minutes. Set aside.

    In large nonstick skillet over medium heat, break eggs into skillet. Cook until whites are set, but yolks are still runny, about 4 minutes.

    Open each foil package and top potatoes with cheese, bacon, tomato, mushrooms, green onions and egg. Sprinkle with pepper and serve with ketchup.

Nutritional Information:

1 Serving

PROTEIN: 22 grams

FAT: 20 grams

CARBOHYDRATE: 39 grams

CALORIES: 416

FIBRE: 4 grams

SODIUM: 985 mg

– Printed with permission from Foodland Ontario

 These colourful, delectable skewers make summer grilling fare full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.

1 lb (500 g) Ontario lamb loin, trimmed and cut into bite-sized pieces

1/4 cup (50 mL) olive oil, divided

1 tbsp (15 mL) balsamic vinegar

1 tsp (2 mL) each, salt and fresh cracked pepper, divided

1 tsp (5 mL) chopped fresh rosemary

4 smashed dry-cured olives

20 fresh rosemary branches

20 cherry tomatoes

2 medium zucchini, cut into ribbons

20 mini cocktail bocconcini

1 tsp (5 mL) lemon zest

1/2 tsp (2 mL) ground cumin

    In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour or up to one day.

    Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch following the tomato. Add a piece of lamb and arrange in a single layer on a tray.

    Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers, turning to coat. Grill on preheated barbecue, turning once, until lamb is medium-rare and cheese is melted, about 3 minutes per side.

Makes 20 pieces.

Per serving: 95 calories, 7.3 g protein, 1.9 g carbohydrate, .5 g dietary fibre, 162 mg sodium, 6.6 g total fat, .5 gm polyunsaturated fatty acids, 2.3 gm saturated fatty acids, 23 mg cholesterol

– Recipe and photo courtesy of Ontario Meat & Poultry

Packed with goodness, this refreshing salad tastes as good as it looks.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Serves 6 to 8

Dressing:

1/3 cup (75 mL) white balsamic or white wine vinegar

1/4 cup (50 mL) olive oil

2 tbsp (25 mL) Ontario Maple Syrup

1 tbsp (15 mL) Dijon mustard

1 clove garlic, minced

Salt and pepper

Salad:

1/2 cup (125 mL) Israeli or pearl couscous

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

2 Ontario Mini Greenhouse Cucumbers, halved and sliced

1 cup (250 mL) Ontario Greenhouse Grape or Cherry Tomatoes, halved

Half Ontario Greenhouse Sweet Yellow Pepper, cut in strips

Quarter Ontario Red Onion, thinly sliced

1/3 cup (75 mL) chopped fresh Ontario Basil Leaves

2 cups (500 mL) Ontario Baby Spinach Leaves

2 cups (500 mL) Ontario  Strawberries, halved

1/2 cup (125 mL) crumbled Ontario Goat Feta Cheese

Dressing:

    In small bowl, whisk together vinegar, oil, maple syrup, mustard, garlic and salt and pepper to taste. Set aside.

Salad:

    In medium saucepan, cook couscous according to package directions. Drain and let cool.

    In large bowl, combine couscous, lentils, cucumbers, tomatoes, yellow pepper, onion and basil. Add dressing, stirring to combine. Add spinach, strawberries and cheese; toss.

Nutritional Information:

1 Serving (When recipe serves 8):

PROTEIN: 9 grams

FAT: 9 grams

CARBOHYDRATE: 32 grams

CALORIES: 243

FIBRE: 5 grams

SODIUM: 180 mg

– Printed with permission from Foodland Ontario

(NC) If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches – mustard. Homemade meals come to life with just a dash of the condiment.

    Mustard is a staple crop for Canadian farmers. We export it all around the world – to Europe, the United States and Asia.

    Agriculture and Agri-Food Canada researchers are also working with mustard growers and processors to find new uses for this hearty plant. For example, mustard is used in environmentally friendly pesticides, added to bio-diesel additives, and makes a great natural fertilizer. In the kitchen, try making a tasty dip to pair with omega-3 rich salmon wraps.

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

• 1 can (184 g) salmon, drained

• 1/4 cup (60 mL) coriander

• 1 garlic clove, chopped

• 1/2 onion, chopped

• 2 tsp (10 mL) lemon juice

• 1 tsp (5 mL) honey

• 4 tsp (20 mL) fresh bread crumbs

• ¼ cup (60 mL) mayo

• 1 tsp (5 mL) lemon juice

• 1 tbsp (15 mL) grainy mustard

• Salt and pepper, to taste

• 12 iceberg lettuce leaves

Directions:

1. Mix the first 7 ingredients in a bowl to make the salmon mixture.

2. In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.

3. In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.

4. Serve wraps with dipping sauce.

Find more recipes online at agr.gc.ca/discoveragriculture.

This is a versatile recipe as it works for breakfast, lunch or dinner. Ontario goat cheese (Chèvre), about 4 oz (125 g), can be substituted for the Cheddar.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Baking Time: 30 minutes

Serves 8

1/3 cup (75 mL) butter

1 lb (500 g) Ontario Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces

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

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

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

5 Ontario Eggs, separated

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

2 tbsp (25 mL) minced fresh Ontario Chives

    In large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat. Add asparagus and 1/4 tsp (1 mL) each of the salt and pepper. Cover and cook, stirring occasionally until softened, about 7 minutes. Set aside.

    In medium saucepan, melt remaining butter over medium heat; add flour and cook, stirring for 1 minute. Slowly whisk in milk and remaining salt and pepper. Cook, whisking, until thickened, about 5 minutes.

    In large bowl, whisk egg yolks. Slowly whisk milk mixture into egg yolks. Place plastic wrap on the surface; let cool 5 minutes.

    In separate large bowl, using electric mixer, beat egg whites until soft peaks form. Gently fold half of the egg whites into egg yolk mixture; fold in remaining egg whites. Gently stir in asparagus, cheese and chives.

    Divide mixture between eight greased 3/4 cup (175 mL) ramekins. Set ramekins in roasting pan and place pan in oven. Pour enough hot water into pan to come halfway up sides of ramekins. Bake in 425°F (220°C) oven until puffed and set, about 30 minutes.

Nutritional Information:

1 Serving

PROTEIN: 13 grams

FAT: 19 grams

CARBOHYDRATE: 9 grams

CALORIES: 260

FIBRE: 1 gram

SODIUM: 410 mg

– Printed with permission from Foodland Ontario

Serve this fruity pancake warm or at room temperature with Ontario Maple Syrup for brunch or dessert.

Preparation Time: 20 minutes

Baking Time: 30 minutes

Serves 4 to 6

2 tbsp (25 mL) butter

1 medium Ontario Apple, cored and thickly sliced

2 cups (500 mL) chopped Ontario Rhubarb (1-inch/2.5 cm pieces)

3 tbsp (45 mL) granulated sugar

4 Ontario Eggs

1/2 cup (125 mL) Ontario Milk

1/4 cup (50 mL) Ontario Maple Syrup

1/2 cup (125 mL) whole wheat or all-purpose flour

1/2 tsp (2 mL) vanilla

1/4 tsp (1 mL) ground nutmeg

Pinch salt

3 tbsp (45 mL) sliced almonds

Ontario Maple Syrup

Ontario Whipped Cream (optional)

    In 10-inch (25 cm) nonstick ovenproof skillet, melt butter over medium heat and swirl to coat. In medium bowl, toss apple and rhubarb with sugar. Add to skillet and toss with butter; spread evenly. Bake in 400°F (200°C) oven for about 10 minutes, stirring once, or until apple slices are just tender. Remove from oven.

    Meanwhile, in blender, combine eggs, milk, maple syrup, flour, vanilla, nutmeg and salt. Blend until smooth, scraping down sides of container as needed.

    Pour batter over fruit in skillet. Sprinkle evenly with almonds. Bake for 15 to 20 minutes or until puffed and golden. Cool on rack for 5 minutes. With spatula, loosen from skillet and slide onto platter. Cut into wedges. Serve warm or at room temperature with additional maple syrup and whipped cream (if using).

Tip: Dust pancake with icing sugar to serve for dessert.

Nutritional Information

(When recipe serves 6):

1 Serving

PROTEIN: 7 grams

FAT: 9 grams

CARBOHYDRATE: 31 grams

CALORIES: 230

FIBRE: 3 grams

SODIUM: 130 mg

– Printed with permission from Foodland Ontario

Here’s a spin on risotto, using quinoa in place of rice combined with the freshness of cherry tomatoes and mushrooms. Serve with a green salad or as a side for chicken, fish or beef.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Roasting Time: 10 minutes

Serves 4 (Makes 4 cups/1 L)

2 cups (500 mL) small Ontario Greenhouse Cherry or Grape Tomatoes

3 tbsp (45 mL) olive oil

3 cloves garlic, minced

3/4 cup (175 mL) quinoa, rinsed and drained

2-1/4 cups (550 mL) sodium-reduced chicken or vegetable broth (approx)

1 tsp (5 mL) salt

2 small Ontario Shallots, finely chopped

2-1/2 cups (625 mL) sliced Ontario White Button Mushrooms (about 7 oz/210 g)

1 tbsp (15 mL) whole wheat flour

1/2 tsp (2 mL) pepper

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

1/2 cup (125 mL) crumbled Ontario Goat Cheese (Chèvre)

    In medium bowl, toss tomatoes with 1 tbsp (15 mL) of the oil and 1 clove of the garlic. Place in single layer on parchment-lined rimmed baking sheet and bake in 450°F (230°C) oven for 8 to 10 minutes, shaking gently once, or until skin is blistered. Set aside.

    Meanwhile, place quinoa in medium saucepan, add 1-1/2 cups (375 mL) of the broth and 1/2 tsp (2 mL) of the salt. Bring to boil; reduce heat to medium-low, cover and cook for 10 to 15 minutes or until grains are translucent and most of the liquid is absorbed. Remove from heat.

    In large, deep nonstick skillet, heat remaining oil over medium heat. Add shallots and cook for 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, for 5 minutes or until browned and juicy. Add flour, pepper, and remaining garlic and salt; cook stirring for 1 minute. Add remaining broth and stir until thickened. Stir in cooked quinoa, roasted tomatoes and basil; heat through. (Add more broth if needed for a creamy consistency.) Remove from heat and stir in cheese.

Nutritional Information:

1 Serving

PROTEIN: 13 grams

FAT: 18 grams

CARBOHYDRATE: 35 grams

CALORIES: 348

FIBRE: 5 grams

SODIUM: 1005 mg

– Printed with permission from Foodland Ontario

Infused with Asian flavours, these Beef & Shiitake Pot Stickers are the perfect quick and healthy appetizer.

4 oz shiitake mushrooms, stems removed, coarsely chopped

8 oz organic, grass fed lean ground beef

1 cup finely grated cabbage

3 gloves of garlic, grated

1 “thumb” of fresh ginger, grated

2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)

2 tablespoons toasted sesame oil

1 tablespoon tamari

2 tablespoons soy sauce

1 teaspoon ground pepper

36 2-inch wonton wrappers

2 tablespoons vegetable oil

sesame seeds (for garnish)

Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.

Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.

Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)

Serve immediately with side of soy or favourite Asian sauce.

– Recipe and photo courtesy of Beef Farmers of Ontario

Lamb shanks are ideal for long, slow cooking to make them melt in your mouth delicious. Serve over mashed potatoes for the perfect comfort food meal.

Preparation Time: 20 minutes

Cooking Time: 27 minutes

Baking Time: 2-1/2 hours

Serves 6

2 tbsp (25 mL) vegetable oil

6 Ontario Lamb Shanks (about 4 lb/2 kg)

6 cloves garlic

4 Ontario Carrots, cut into 1/2-inch (1 cm) rounds

2 stalks celery, chopped

1 Ontario Onion, coarsely chopped

1 pkg (227 g) Ontario White Button Mushrooms

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

1/2 tsp (2 mL) salt

4 cups (1 L) sodium-reduced beef broth

4 sprigs fresh Ontario Thyme

In large Dutch oven, heat oil over medium-high heat. Working in batches, add shanks to the Dutch oven and cook until brown on all sides, about 8 minutes. Transfer to plate between batches.

Add garlic, carrots, celery, onion and mushrooms to Dutch oven and cook, stirring occasionally until softened, about 5 minutes. Stir in flour and salt; cook 1 minute. Add broth; cover and bring to boil.

Return shanks to Dutch oven; place thyme over the shanks. Cover and bake in 350°F (180°C) oven until lamb is very tender, about 2 to 2-1/2 hours, stirring occasionally. Transfer shanks to large platter and tent with foil. Place Dutch oven on stovetop and boil on high heat until thickened, 10 to 15 minutes. Spoon sauce over shanks.

Tip: Cool, cover and refrigerate lamb shanks up to 2 days ahead. Reheat in 350°F (180°C) oven for 30 to 40 minutes or until heated through.

Nutritional Information:

1 Serving

PROTEIN: 49 grams

FAT: 16 grams

CARBOHYDRATE: 14 grams

CALORIES: 404

FIBRE: 2 grams

SODIUM: 400 mg