Very Berry Sheet Cake    

This cake has a light texture with a subtle honey-vanilla flavour and features delicious summer berries. If desired, top with a dollop of sweetened whipped cream. 

Preparation Time: 20 minutes

Baking Time: 28 minutes

Makes 18 pieces 

2-1/4 cups (550 mL) all-purpose flour2-1/2 tsp (12 mL) baking powder3/4 tsp (4 mL) salt1 cup (250 mL) butter, at room temperature3/4 cup (175 mL) granulated sugar4 Ontario Eggs1/2 cup (125 mL) Ontario Honey1 tbsp (15 mL) vanilla1/4 cup (50 mL) Ontario Milk2 cups (500 mL) Ontario Strawberries, quartered or halved1 cup (250 mL) each Ontario Raspberries and Blueberries4 tsp (20 mL) granulated sugar    

In medium bowl, stir together flour, baking powder and salt. Set aside.     In large bowl, using electric mixer, on medium speed, beat together butter and 3/4 cup (175 mL) sugar until light and fluffy. Beat in eggs, one at a time, beat in honey and vanilla. On low speed, beat in flour mixture alternately with milk, just until combined.     Spread batter evenly in well-greased 15- x 10 x 1-inch (38 x 25 x 2.5 cm) light-coloured aluminum baking pan. Arrange berries randomly over batter. Sprinkle 4 tsp (20 mL) sugar over top. Bake in 350°F (180°C) oven for 25 to 28 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for at least 5 minutes. Best served within a day. Tip:    For best results, dry berries thoroughly on paper towel after washing. 

Nutritional Information:1 Piece

PROTEIN: 3 gramsFAT: 12 gramsCARBOHYDRATE: 33 gramsCALORIES: 246FIBRE: 1 gramSODIUM: 220 mg 

– Printed with permission from Foodland Ontario

Turkey Kebabs with Cilantro Crema

 Feel free to spice up the marinade with a bit of cayenne pepper, crushed red pepper flakes or smoked paprika. Top with the refreshing or fresh and flavourful creamy cilantro drizzle. 

Preparation Time: 25 minutes

Grilling Time: 10 minutes

Makes 6 

Cilantro Crema:1/2 cup (125 mL) 0% plain Greek yogurt1/3 cup (75 mL) mayonnaise1 small clove Ontario Garlic, crushed2 tbsp (25 mL) finely chopped fresh Ontario Cilantro (Coriander) or Chives Kebabs:750 g bone-in, skin on Ontario Turkey Breast2 tbsp (25 mL) each vegetable oil and fresh lime juice1-1/2 tsp (7 mL) chili powder3/4 tsp (4 mL) each ground cumin, onion powder and dried oregano leaves1/2 tsp (2 mL) salt1 each Ontario Greenhouse Sweet Red and Yellow Pepper1 Ontario Red Onion6 flatbreads (such as naan, tortillas or pita) Cilantro Crema:    In medium bowl, whisk together yogurt, mayonnaise, garlic and cilantro. Thin with a bit of water if crema is too thick. Cover and refrigerate up to 3 days. Kebabs:    Remove skin and trim bone from turkey breast. Cut turkey into large chunks. In large bowl, whisk together oil, lime juice, chili powder, cumin, onion powder, oregano and salt. Add turkey and stir to coat. Set aside.     Cut peppers into large chunks. Cut onion into wedges, then chunks. Thread piece of turkey, red and yellow pepper pieces and a few slices of onion onto metal or soaked wooden skewers. Repeat until skewer is full, leaving space at ends. Repeat with remaining skewers until ingredients are all used.     Place kebabs on greased grill over medium heat. Grill covered, turning once, for about 10 minutes, until instant-read thermometer inserted into centre of turkey reads 165°F (74°C).     Remove to platter; cover with foil. Place flatbreads briefly onto grill to warm. Slide meat and vegetables from skewers onto each flatbread, drizzle with Cilantro Crema. Fold over and enjoy. Nutritional Information:1 ServingPROTEIN: 31 gramsFAT: 20 gramsCARBOHYDRATE: 37 gramsCALORIES: 455FIBRE: 2 gramsSODIUM: 735 mg – Printed with permission from Foodland Ontario

Sizzling Summer Recipes    

Summer has arrived and there are lots of local fresh vegetables, fruits and so much more at your grocery stores, farmers’ markets and on-farm markets. It’s the perfect time to enjoy the weather with loved ones by firing up the grill and sharing mouthwatering meals together. Or take advantage of freshly picked berries by creating potluck-ready desserts and treats. So sit back, relax, and enjoy the long summer days by making these seasonal recipes your family and friends will love.   

Charring the corn gives an added depth to this deceptively simple Barbecued Corn Salad. Smoky and sweet, this flavourful salad is perfect as a side or a topper for burgers and rice bowls.    Everyone will be asking for seconds once they have a bite of our Herbed Chicken Burgers. The secret? Adding freshly chopped parsley along with dried basil and oregano in the breading mix gives these burgers an Italian flair.    Savour some tantalizing Turkey Kebabs with Cilantro Crema. Juicy pieces of marinated turkey are skewered with wedges of crisp sweet peppers and onions. Serve on any flatbread of your choosing and drizzle with fresh and flavourful cilantro crema. Yum!    Our Grilled Vegetable Platter features a vibrant and colourful medley of Ontario grown vegetables and makes an ideal accompaniment to any barbeque. You can even add the vegetables to other dishes like pastas or wraps for an easy meal.    If you’re a fan of delicious, hassle-free baking, then you’re in for a treat. For dessert, try our no-fuss Very Berry Sheet Cake featuring ripe summer berries and topped with whipped cream. This versatile, easy to make recipe is perfect for any occasion, whether it’s a potluck, picnic or a quiet night in.    Make the best of this summer with farm-fresh Ontario produce. Enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  

Barbecued Corn Salad Preparation Time: 30 minutesGrilling Time: 10 minutesServes 4 (Makes 3 cups/750 mL) 4 cobs Ontario Corn, husked2 tsp (10 mL) vegetable oil2/3 cup (150 mL) diced seeded Ontario Tomato1/3 cup (75 mL) each diced Ontario Greenhouse Sweet Red and Yellow Peppers2 tbsp (25 mL) finely chopped Ontario Green Onion1 tbsp (15 mL) each finely chopped fresh Ontario Basil and Parsley Leaves Dressing:2 tbsp (25 mL) olive oil2 tsp (10 mL) apple cider vinegar1/2 tsp (2 mL) Ontario Honey1/4 tsp (1 mL) Dijon mustardSalt and pepper, to taste     Brush corn with oil; place on grill over medium-high heat. Grill covered turning occasionally for 10 minutes or until tender and slightly charred. Remove to cutting board; let cool. Cut kernels from cobs; place in large bowl. Stir in tomato, peppers, onion, basil and parsley. Dressing:    In small bowl, whisk together olive oil, vinegar, honey and mustard. Season with salt and pepper.    Pour dressing over vegetables; stir to coat. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 11 gramsCARBOHYDRATE: 23 gramsCALORIES: 214FIBRE: 3 gramsSODIUM: 160 mg – Printed with permission from Foodland Ontario

Strawberry Cheesecake Ice Cream Cake     Ontario Strawberries are the star of the show in this combo of two favourites–cheesecake and ice cream cake–in this easy-to-make dessert. Make it ahead to have ready and waiting in the freezer to serve as the finale to a family meal. Preparation Time: 35 minutesFreezing Time: 5 hoursRefrigerating Time: 15 minutesServes 8 1-1/4 cups (300 mL) graham cracker crumbs1/3 cup (75 mL) butter, melted1 cup (250 mL) diced Ontario Strawberries1/2 cup (125 mL) granulated sugar4 cups (1 L) vanilla ice cream1 pkg (250 g) cream cheese, at room temperature1 cup (250 mL) sliced Ontario StrawberriesFresh Ontario Mint Leaves     Line bottom of 8-inch (20 cm) springform pan with parchment paper. In medium bowl, mix together crumbs and butter. Press evenly into bottom of pan. Freeze while preparing filling.     In small bowl, combine diced strawberries and sugar. Let stand for 30 minutes.     Meanwhile, if necessary, place 2 cups (500 mL) of the ice cream in refrigerator for 15 minutes, until just soft enough to spread.     In medium bowl, using electric mixer on medium speed, beat cream cheese until smooth. Spoon about 2 tbsp (25 mL) of the juice from strawberry mixture into cream cheese; beat until smooth. Add remaining strawberry mixture beat on low speed just until blended.     Spread softened ice cream over crust, smoothing top. Spread half the cream cheese mixture over top; refrigerate remaining half. Freeze cake for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm, or for up to 2 days. Refrigerate cake for 15 minutes. Run knife inside ring of pan; remove ring. Arrange sliced strawberries and mint on top. Cut into wedges. Nutritional Information:1 ServingPROTEIN: 6 gramsFAT: 27 gramsCARBOHYDRATE: 42 gramsCALORIES: 430FIBRE: 1 gramSODIUM: 270 mg – Printed with permission from Foodland Ontario  

Chocolate Strawberry Pavlovas

 These pretty-as-a-picture pavlovas are restaurant worthy, yet easy to make at home. 

Preparation Time: 30 minutes Baking Time: about 1 hour Standing Time: 30 minutes Serves 6 

3/4 cup (175 mL) granulated sugar2 tbsp (25 mL) unsweetened cocoa powder1 tsp (5 mL) cornstarch3 large Ontario Egg Whites, at room temperature1/8 tsp (0.5 mL) salt1-1/2 tsp (7 mL) white vinegar1 tsp (5 mL) vanilla Filling:3 tbsp (45 mL) unsweetened cocoa powder3 tbsp (45 mL) granulated sugar1 cup (250 mL) 35% Ontario Whipping Cream1-1/2 cups (375 mL) diced Ontario Strawberries6 Ontario Strawberries, halved or quartered3 tbsp (45 mL) chocolate sauce     Line large baking sheet with parchment paper. Preheat oven to 325°F (160°C).     In small bowl, whisk together 1 tbsp (15 mL) of the sugar, cocoa and cornstarch; set aside.     In medium metal or glass bowl, using electric mixer on medium speed, beat egg whites with salt until soft peaks form. With mixer running, gradually beat in remaining sugar until stiff glossy peaks form. Add vinegar and vanilla; beat at low speed just until blended. In two additions, sift cocoa mixture over meringue; gently fold in with spatula until evenly blended.     Spoon meringue into 6 equal mounds on baking sheet. Shape each into a nest, about 3-1/2 inches (8 cm) diameter. Reduce temperature to 275°F (140°C); bake for about 1 hour or until crisp and centres sound hollow when lightly tapped. Turn oven off, prop door open; let cool for 30 minutes. Remove from oven; cool completely on baking sheet. (Meringues can be covered loosely with foil and stored at room temperature for up to 2 days.)     Filling: In medium bowl, combine cocoa powder and sugar. Gradually stir in cream until blended. Cover and refrigerate for 15 minutes or until well chilled. Just before serving, using electric mixer, whip chilled cream mixture until soft peaks form.     Place meringues on serving plates. Spoon whipped cream into centre; top with diced berries. Drizzle with chocolate sauce and garnish with halved berries. Nutritional Information:1 ServingPROTEIN: 4 gramsFAT: 15 gramsCARBOHYDRATE: 46 gramsCALORIES: 328FIBRE: 1 gramSODIUM: 95 mg – Printed with permission from Foodland Ontario

Chicken Strawberry Salad with Feta Dressing   

  A yogurt marinade keeps the chicken juicy and the zesty feta and yogurt dressing accents sweet strawberries and vegetables wonderfully. Prepare the components ahead and put together this main course together quickly at dinner time. 

Preparation Time: 20 minutesMarinating Time: 30 minutesCooking Time: 10 minutes Serves 4 

1 tsp (5 mL) smoked paprika1/4 tsp (1 mL) each salt and pepper1/4 cup (50 mL) 2% plain yogurt1 tbsp (15 mL) vegetable oil500 g boneless skinless Ontario Chicken Breasts or Thighs Salad:3 oz (90 g) Ontario Feta Cheese, broken in chunks1/4 cup (50 mL) 2% plain yogurt2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) vegetable oilPinch garlic powderSalt and pepper, to taste1 head Ontario Leaf Lettuce2 cups (500 mL) cold cooked grains (barley, quinoa or brown rice)16 Ontario Strawberries, halved1 Ontario Greenhouse Sweet Yellow Pepper, choppedHalf Ontario Greenhouse Cucumber, halved and sliced     In shallow dish, combine paprika, salt, pepper, yogurt and oil; add chicken and turn to coat. Cover and refrigerate for 30 minutes or for up to 1 day.     Salad: In blender, purée feta cheese, yogurt, vinegar, oil and garlic powder. Season with salt and pepper. Cover and refrigerate until serving, or up to 1 day.     Remove chicken from marinade; discard marinade. Place chicken on greased grill over medium heat. Grill, covered, turning chicken once, for 10 to 14 minutes, until chicken reaches internal temperature of 165°F (74°C). Transfer chicken to cutting board; let rest for 5 minutes, then slice.     In medium bowl, combine grains and 1/3 cup (75 mL) of the dressing. Divide lettuce leaves among plates. Arrange grains, strawberries, yellow pepper and cucumber on top. Top with chicken. Season with salt and pepper. Serve with remaining dressing. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 14 gramsCARBOHYDRATE: 37 gramsCALORIES: 420FIBRE: 5 gramsSODIUM: 490 mg – Printed with permission from Foodland Ontario 

Ontario Strawberries are the Berry Best!     It is time to celebrate the first days of summer with a basket of ripe, red and juicy Ontario strawberries. Their sweet-tart flavour makes them the perfect ingredient in many sweet and savoury recipes everyone will enjoy. Make It Local when shopping at your grocery store, farmers’ market, pick-your-own farm and on-farm market and cook with local ingredients.    Start the day with this easy-to-make Strawberry Basil Ricotta Toast, which is equally great for lunch with a side spinach salad or served as an appetizer. This new fresh twist to toast is topped with ricotta seasoned with fresh basil and topped with juicy, tangy-sweet Ontario strawberries. You can change up the topping as other Ontario fruits come into season.    Prepare the components ahead and enjoy this yummy main course Chicken Strawberry Salad with Feta Dressing for dinner. A yogurt marinade keeps the grilled chicken juicy and the zesty feta and yogurt dressing accents sweet strawberries and vegetables wonderfully.    These pretty-as-a-picture Chocolate Strawberry Pavlovas are restaurant worthy, yet easy to make at home. You can prepare the meringues up to two days in advance, which makes for a fast and easy dessert everyone will love.    Ontario Strawberries are the star of the show in this combo of two favourites–cheesecake and ice cream cake–in this easy-to-make frozen dessert. Strawberry Cheesecake Ice Cream Cake can be made ahead and waiting in the freezer to serve as the finale to a family meal or summer celebration.    We are here to help. There is a lot available from Ontario during the summer months. Visit us at foodlandontario.ca to find out what is in season, and for more quick and easy recipes you can make with food you have on hand in your pantry, fridge and/or freezer.    Celebrate summer with sweet, ripe Ontario berries. During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!

Strawberry Basil  Ricotta Toast Preparation Time: 10 minutesBaking Time: 5 minutesServes 4 1 cup (250 mL) Ontario Ricotta Cheese2 tsp (10 mL) chopped fresh Ontario BasilSalt and freshly ground black pepper, to taste4 mini naan or small pitas8 Ontario Strawberries, thinly sliced1 tsp (5 mL) Ontario Honey2 large fresh Ontario Basil  Leaves, cut into thin strips     In small bowl, combine ricotta, chopped basil and a pinch each salt and pepper.     Toast naan until golden and slightly crisp. Place on serving plates. Spread ricotta mixture on toast, arrange sliced strawberries on top. Drizzle with honey, sprinkle with strips of basil and salt and pepper.     Tip: Change up the topping as other Ontario fruits come into season. Try this with raspberries, mashed blueberries or thinly sliced nectarines, peaches or plums. Nutritional Information:1 ServingPROTEIN: 12 gramsFAT: 8 gramsCARBOHYDRATE: 31 gramsCALORIES: 248FIBRE: 1 gramSODIUM: 350 mg – Printed with permission from Foodland Ontario___________

Sweet Potato and Almond Cookies

These easy-to-make cookies feature mashed sweet potatoes and almond flour. They’re soft and flavourful with a nice crunch from the golden almond exterior. A great recipe to get the kids in the kitchen to help with mashing and rolling.

Preparation Time: 30 minutes
Standing Time: 30 minutes
Baking Time: 15 minutes
Makes 10 to 12 cookies

1 small Ontario Sweet Potato
(10 oz/300 g), unpeeled
2 cups (500 mL) almond flour
(approx.)
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) vanilla
3 Ontario Egg Yolks
1 tsp (5 mL) grated lemon zest
1 cup (250 mL) slivered almonds

In small pot, simmer whole sweet potato in water, until it can be easily pierced with knife, 20 to 25 minutes. Remove from water; let cool enough to handle, peel and mash in medium bowl. Measure out 3/4 cup (175 mL).

In medium bowl; add sweet potato, 1-3/4 cups (425 mL) of the almond flour, sugar, vanilla, 2 of the egg yolks and lemon zest. Mix well with wooden spoon until soft dough forms, about 1 minute. Dough will be sticky and have the consistency of mashed potatoes. If too sticky add more flour, one tablespoon (15 mL) at a time. Cover; let rest 30 minutes.

Place almonds on small plate. Form sweet potato mixture into balls; about 2 tbsp (25 mL) each. Roll in almonds; place on parchment paper-lined baking sheet. In small bowl, with fork, beat remaining egg yolk; lightly brush cookies.

Bake in 350°F (180°F) oven for 15 minutes, until almonds are golden. Serve warm or room temperature.

Nutritional Information:
1 Serving (When recipe makes 12 cookies):
PROTEIN: 6 grams
FAT: 13 grams
CARBOHYDRATE: 28 grams
CALORIES: 247
FIBRE: 3 grams
SODIUM: 0 mg

• Printed with permission
  from Foodland Ontario

Coddled Pork Chops with Cider A variation on a traditional Dublin Coddle, potatoes, carrots, cabbage and bacon, slow-cooked in cider and topped with pork chops. Serve with soda bread to soak up the flavourful sauce. Preparation Time: 30 minutesCooking Time: 16 minutesBaking Time: 1 hour and 50 minutesServes 4 2 tbsp (25 mL) vegetable oil4 slices thick-cut Ontario Bacon, cut into 1-inch (2.5 cm) pieces4 bone-in Ontario Pork Loin Chops, about 750 gSalt and pepper2 Ontario Onions, sliced2 cups (500 mL) 1/2-inch (1 cm) pieces Ontario Carrots3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Cabbage1 bay leaf3-1/2 cups (875 mL) peeled and sliced 1/2-inch (1 cm) thick Ontario Yellow Fleshed Potatoes, about 1-1/2 lbs (750 g)3/4 cup (175 mL) Ontario Sweet Apple Cider3 cups (750 mL) no salt addedchicken broth (approx.)Salt and pepper, to taste     In large Dutch oven, heat oil on medium-low heat. Add bacon; cook stirring often until crisp, 6 to 8 minutes. Remove bacon; reserve fat in Dutch oven. Turn heat to high, season pork with salt and pepper. Brown chops 2 to 3 minutes on each side, remove to plate and refrigerate. Pour off all but 2 tbsp (25 mL) fat.     Reduce heat to medium. In Dutch oven, layer onions, carrots and cabbage, seasoning each layer with salt and pepper. Top with bacon, bay leaf and potato slices. Increase heat to high; add cider. Boil to reduce cider by half, about 3 minutes. Add enough broth to come to bottom of potatoes. Cover; bake in 350°F (180°C) oven for 1 hour. Remove lid; bake for 30 minutes.     Arrange pork chops on top and return to oven, uncovered, for 15 to 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains. Remove and discard bay leaf. Nutritional Information:1 ServingPROTEIN: 33 gramsFAT: 14 gramsCARBOHYDRATE: 46 gramsCALORIES: 449FIBRE: 7 gramsSODIUM: 395 mg – Printed with permission from Foodland Ontario