Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

½ lb. mushrooms, finely chopped

1 lb. lean ground beef

1 small onion, finely diced

1 clove garlic, minced

½ cup breadcrumbs

1 egg

6 hamburger buns

Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.

In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.

  Place patty on warmed bun and top with lettuce, tomato and red onion. Serves 6

Lightly dressed and tasty, this slaw is a perfect topping for juicy grilled sausages. Serve any extra slaw on the side.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Sausage:

4 fresh Ontario Turkey Sausages

4 sausage buns, halved horizontally

Four-Vegetable Slaw:

1/4 cup (50 mL) light mayonnaise

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) water

2-1/2 cups (625 mL) shredded Ontario Green Cabbage

1 Ontario Carrot, shredded

Half small Ontario Onion, grated

Half Ontario Greenhouse Sweet Pepper (any colour), seeded, sliced lengthwise and halved

Four-vegetable slaw:

     In large bowl, whisk together mayonnaise, sugar, vinegar and water. Add cabbage, carrot, onion and sweet pepper; toss to combine.

    Meanwhile, place sausages on greased grill over medium-low heat 325°F (160°C); grill turning frequently, until browned and meat thermometer registers 165°F (74°C), about 20 minutes. Place a sausage into each bun; top with slaw.

    Tips: Use 2 sliced Ontario green onions in place of the onion. Shred the carrot and grate the onion on the large-hole side of a box cheese grater.

Nutrients per serving

Protein: 29.0 grams

Fat: 13.0 grams

Carbohydrate: 33.0 grams

Calories: 361

Fibre: 3.0 grams

  This simple roll-up incorporates the goodness of the Ontario fruits and only you will know how easy it is to make. The dough thaws in fridge overnight. It’s a great after-school snack, lunch box treat or birthday party staple. Use fresh or frozen blueberries but don’t defrost them. Squeeze any extra liquid from shredded apples to prevent the roll-up from becoming soggy.

Preparation Time: 20 minutes

Baking Time: 25 minutes

Serves:  12

Ingredients:

•4 oz (125 g) cream cheese, softened

•1 tbsp (15 mL) each cinnamon and Ontario Honey

•1 tsp (5 mL) grated lemon rind

•1 lb (500 g) frozen whole wheat pizza dough, thawed

•2 cups (500 mL) shredded Ontario Apples, squeezed dry

•2 cups (500 mL) shredded Ontario Zucchini, squeezed dry

•1 cup (250 mL) Ontario Blueberries

Topping:

•1/4 cup (50 mL) Ontario Honey

Preparation:

    In small bowl, combine cream cheese, cinnamon, honey and lemon rind until smooth; set aside.

    On lightly floured surface, roll out pizza dough to 1/4-inch (5 mm) thick 14- x 12-inch (35 x 30 cm) rectangle. Spread with cream cheese mixture. Top evenly with apples, zucchini and blueberries. Starting at long side, roll up, pressing firmly so dough is snug around filling and gently smoothing roll to even thickness. Cut into 12 pieces. Place, cut side down, in buttered 13- x 9-inch (3.5 L) baking pan. Bake in 450°F (230°C) oven for 25 minutes or until golden brown.

Topping: Drizzle with honey while hot. Serve immediately.

Nutritional Information:

1 Serving  •Protein: 4 grams

•Fat: 6 grams

•Carbohydrates: 29 grams

•Calories: 178

•Fibre: 2 grams

– Recipe & photo courtesy of Foodland Ontario

Watch these fabulous sweet-and-salty crackers disappear at cocktail time!

1/4 cup  (60 mL) melted butter

1/3 cup  (80 mL) sifted icing sugar

2  egg whites

6  sheets phyllo dough

Cayenne pepper

1/4 cup  (60 mL) finely grated Canadian Parmesan

1/2 cup  (125 mL) unsalted sunflower seeds

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

    Beat the cooled melted butter with the sugar and egg whites until mixture is thick and smooth.

    Brush 1 sheet of phyllo with a thin layer of the butter mixture.

    Sprinkle with Cayenne pepper and grated cheese. Top with a second phyllo sheet and brush with the butter mixture again.

    Cut in half lengthwise and then crosswise to obtain 4 rectangles.

    Cut each rectangle into 4 strips.

    Transfer to baking sheet, making sure the pieces do not touch.

    If wafers become soft, reheat briefly to crisp.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more at GetEnough.ca

– Recipe and photo courtesy of Dairy Farmers of Canada

You can’t even tell that there are mushrooms in these Thai Beef Toast Cups!    The kids, none the wiser, love them.

1½ lbs ground beef

1 cup white button mushrooms,finely diced

1 tsp olive oil

2 tbsp fish sauce

2 tsp sugar

2 tsp sesame oil

2 tbsp soya sauce

½ cup water

1 cup mango, diced small

2 tbsp red onion, small dice

1 jalapeno pepper, remove seeds, small dice

2 tbsp cilantro, chopped

salt

½ lime, juiced

6 pieces of normal size bread (like Wonderbread) with all 4 sides/crusts removed

Cooking spray

Mini muffin tins

    Heat 1 tbsp oil in large saucepan over medium-high heat.

    Add beef and break it up into smaller crumbles. Cook a few more minutes and add in your mushrooms. Continue to cook until you get a good brown on the beef. Brown = flavour.

    In a bowl or cup mix together ½ cup water, fish sauce, sugar, sesame oil, soya sauce and stir. Pour into beef mixture, cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.

    To make the salsa, in a bowl mix together mango, red onion, jalapeno, cilantro, pinch of salt and lime juice. Set aside.

    To make toast cups, preheat your oven to 350F

    Cut each the crusts of all four sides of each piece of bread. Cut each piece into four equal squares.

    Spray mini muffin tins with cooking spray or brush with melted butter.

    Flatten each piece of bread a little with your hand or a rolling pin. Gently press each bread square into a mini muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled all 12 mini muffin cups or if you have two pans, 24. If you do not have two pans, you will need to do this two times.

    Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove from pan, place on platter and begin assembling.

    Scoop a little beef mixture into each toast cup. Top with a small amount of the mango salsa. If you have juice in the salsa sprinkle a little on top. You can either top with a cilantro leaf or serve as is. Serve immediately. Serves 12

– Recipe and photo courtesy of Beef Farmers of Ontario

These moist cupcakes will be your new family favourite.

Preparation Time: 30 minutes

Baking Time: 25 to 30 minutes

Serves: Makes 12 cupcakes

Ingredients:

•1/2 cup (125 mL) unsalted butter, at room temperature

•1 cup (250 mL) light brown sugar

•3 Ontario Eggs, separated

•1 tsp (5 mL) vanilla

•1/2 tsp (2 mL) almond extract

•1 cup (250 mL) coarsely grated Ontario Carrots (about 3 med.)

•1-1/2 cups (375 mL) all-purpose flour

•1/2 cup (125 mL) cocoa powder

•1-1/2 tsp (7 mL) ground cinnamon

•1 tsp (5 mL) baking soda

•1/2 tsp (2 mL) baking powder

•1/4 tsp (1 mL) freshly grated nutmeg

•1 cup (250 mL) buttermilk

•1/3 cup (75 mL) semisweet chocolate chips

Icing:

•1/2 cup (125 mL) unsalted butter, at room temperature

•1 cup (250 mL) icing sugar

•2/3 cup (150 mL) cocoa powder

•1/4 cup (50 mL) buttermilk

•1 tsp (5 mL) vanilla

Decoration:

•Half package (8 oz/227 g pkg)

   marzipan

•red and yellow food colouring

Preparation Instructions:

    Using electric hand mixer, beat butter with all but 1 tbsp (15 mL) of the brown sugar until fluffy. Add egg yolks, vanilla and almond extract; beat again. Stir in carrots. Set aside.

    In large bowl, sift together flour, cocoa powder, cinnamon, baking soda, baking powder and nutmeg. Fold into butter mixture, alternate with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chocolate chips.

    In separate bowl, beat egg whites until frothy. Beat in remaining 1 tbsp (15 mL) brown sugar until stiff. Gently fold into batter until just blended. Divide among 12 paper-lined muffin cups. Bake in 375°F (190°C) oven for about 25 minutes or until tops are springy to the touch. Let cool completely on rack.

    Icing: In bowl, beat together butter, icing sugar and cocoa powder for about 1 minute or until fluffy and smooth. Beat in buttermilk and vanilla until smooth. Spread over cooled cupcakes.

    Decoration: Knead marzipan to soften. Tint with food colouring by combining one part red food colouring to two parts yellow to make orange. Form into 12 small carrot shapes. Roll edge of small knife around each carrot, making light indentations. Make small hole in top of each carrot with toothpick; press fresh carrot greens (leaf) into hole.

Nutritional Information:

1 Serving (1 cupcake):

•Protein: 7 grams

•Fat: 20 grams

•Carbohydrate: 54 grams

•Calories: 417

•Fibre: 4 grams

– Recipe & photo courtesy of Foodland Ontario

Break open the hot flaky puff pastry to find tender braised beef, potato and vegetables in a flavourful beer infused sauce.

Preparation Time: 15 minutes

Cooking Time: about 1-1/4 hours

Baking Time: 30 minutes

Serves: 6

Ingredients:

•3 tbsp (45 mL) all-purpose flour

•1 tsp (5 mL) salt

•1/2 tsp (2 mL) pepper

•1 lb (500 g) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces

•3 tbsp (45 mL) vegetable oil

•1 Ontario Onion, coarsely chopped

•2 Ontario Carrots, coarsely chopped

•1 Ontario Potato, peeled and cut into small chunks

•4 oz (125 g) Ontario Mushrooms, quartered (about 1-1/2 cups/375 mL)

•1 clove garlic, minced

•1/2 tsp (2 mL) each dried thyme and dried rosemary leaves

•2 cups (500 mL) stout beer

•2 tbsp (25 mL) tomato paste

•1 tbsp (15 mL) Worcestershire sauce

•2 tsp (10 mL) brown sugar

•Half (397 g) pkg frozen puff pastry, thawed

•1 Ontario Egg, lightly beaten

Preparation Instructions:

    In large bowl, whisk together flour, salt and pepper; add beef and toss to coat.

    In large deep pot or Dutch oven, heat 1-1/2 tbsp (22 mL) of the oil over medium-high heat; add beef and brown. Transfer to bowl.

    Add remaining oil to pot and cook onion for 1 minute. Add carrots, potato, mushrooms, garlic, thyme and rosemary; reduce heat to low and cook 3 minutes, stirring often.

Add beer, tomato paste, Worcestershire sauce and sugar. Return beef to pot and bring to boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally.

    Remove from heat. Spoon 3/4 cup (175 mL) of beef mixture into six individual 1-cup (250 mL) ovenproof ramekin dishes. Allow stew to cool before adding pastry top.

    On lightly floured surface, roll puff pastry to 1/4-inch (5 mm) thick. Cut out 6 circles 1/2-inch (1 cm) larger than the top of the ramekin dishes. Place pastry circles on top of each dish, pushing the excess pastry down inside the ramekin. Cut an x into the top of the crust. Brush pastry tops with beaten egg. Place ramekins on baking sheet. Bake in 400°F (200°C) for 25 to 30 minutes or until golden brown.

    Tip: Prepare pies up to 1 day ahead, cover and refrigerate cooked pies. Reheat in 325°F (160°C) oven for 20 to 25 minutes or until filling is hot.

Nutritional Information:

1 Serving:

•Protein: 20 grams

•Fat: 24 grams

•Carbohydrate: 33 grams

•Calories: 440 grams

•Fibre: 3 grams

•Sodium: 570 mg

– Recipe & photo courtesy of Foodland Ontario

   Irish luck won’t be needed to make this twist on an old classic. Made with Ontario Montreal Smoked Bacon you get a little taste of Ireland. Serve warm with your favourite soup or stew.

8 strips thick cut smoked  Ontario bacon

2 (500 mL) cups grated old cheddar

3 cups (750 mL) all purpose flour

4 tsp (20 mL) baking powder

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) cayenne pepper

1 12 fl oz (341 mL) bottle of pale ale

3 tbsp (45 mL) liquid honey

2 tbsp (30 mL) melted butter

    Preheat the oven to 375°F (190 C). Grease a 9 x 5 inch (22.5 x 12.5 cm) loaf pan. Set aside.

    In large skillet, cook bacon over medium high heat until crisp. Transfer to paper-towel lined plate and let cool. Crumble all but one piece [to make about 1 scant cup (250 mL)]

    In large bowl, whisk together cheese, flour, baking powder, salt and cayenne. Pour in beer and honey. Stir just until combined. Fold bacon into batter. Spread into prepared pan. Brush top with melted butter and push remaining strip of bacon in the top.

    Bake until loaf is golden and a cake tester comes out clean when inserted into the center, about 60 minutes. Let cool in pan for 5 minutes and turn out onto a rack to cool. Serve warm with your favourite stew or soup.

    Beer Pairing Suggestions: A pale Ontario ale is a great compliment to this rich recipe. Ontario pairings that work are: Cameron’s Auburn Ale, Flying Monkey’s Confederation Ale, Barley Days Wind & Sail Dark Ale, and Granite Brewery’s Best Bitter

    Makes one loaf (12 slices)

    Per Serving (1 slice): about 250 calories, 10 g protein, 8 g total fat (3.5 g sat fat), 31 g carbohydrate, 2 g fibre, 15 mg cholesterol, 260 mg sodium. %RDI: iron 10%, calcium 15%.

– Recipe and photo courtesy of Ontario Meat & Poultry

Use leftover chicken or pick up a rotisserie chicken and make this quick and spicy soup.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 6

•2 tbsp (25 mL) vegetable oil

•1 Ontario Onion, chopped

•1 Ontario Sweet Red Pepper, diced

•1 Ontario Jalapeño Pepper, seeded and minced

•2 cloves Ontario Garlic, minced

•1 tsp (5 mL) each ground cumin, dried oregano and chili powder

•3 Ontario Plum Tomatoes, peeled and chopped

•6 cups (1.5 L) sodium-reduced chicken broth

•2 cups (500 mL) diced or shredded cooked Ontario Chicken

•1 cup (250 mL) fresh Ontario Corn Kernels

•2 tbsp (25 mL) fresh lime juice

•Pinch granulated sugar

•Salt and pepper

•2 tbsp (25 mL) chopped fresh Ontario Coriander

•Small corn chips

    In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeño peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often.

    Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes.

    Stir in chicken and corn; simmer, covered, until corn is tender, about 2 minutes.

    Just before serving, stir in lime juice, sugar, and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.

Nutritional Information:

1 Serving: •Protein: 19 grams

•Fat: 7 grams

•Carbohydrate: 14 grams

•Calories: 201

•Fibre: 20 grams

– Recipe & photo courtesy of Foodland Ontario