These crispy, triangle-shaped pies enclose juicy peaches and caramelized maple filling studded with candied ginger…perfect for picnics! Or serve decadently with scoops of ice cream and drizzled with additional maple syrup while still warm.

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Preparation Time: 25 minutes

Baking Time: 25 minutes

Chilling Time: 10 minutes

Serves: 8

•2 tbsp (25 mL) cornstarch

•1 tbsp (15 mL) ground cinnamon

•1/2 tsp (2 mL) salt

•1/4 tsp (1 mL) freshly ground nutmeg

•4 large Ontario Peaches, pitted and chopped (about 1-1/2 lbs/750 g)

•1/3 cup (75 mL) Ontario Maple Syrup

•2 tbsp (25 mL) butter

•2 tbsp (25 mL) coarsely chopped candied ginger

•1 Ontario Egg Yolk

•4 9-inch (23 cm) prepared deep dish pie shells, defrosted

•1/4 cup (50 mL) sliced almonds

•1 tsp (5 mL) granulated sugar

Preparation Instructions:

    In large bowl, combine cornstarch, cinnamon, salt and nutmeg. Stir in peaches and set aside.

    In large skillet bring maple syrup just to a boil; stir in butter and ginger. Reduce heat; add peach mixture and stir gently until coated and slightly thickened. Transfer to a bowl and chill for 10 minutes.

    In small bowl, combine egg yolk with 1 tbsp (15 mL) water. Leaving pie shells in their aluminum pans, cut in half through centre; generously brush entirely with egg mixture, reserving the remainder.

    Divide peach mixture between each pie shell half, leaving 1/2-inch (1 cm) border. With floured fingers, gently fold each halved crust to enclose filling while pinching edges firmly to seal; trim any excess crust from edge and place on parchment-lined baking sheet. Brush with remaining egg mixture, cut small vent hole on top of each pie, and sprinkle with almonds and sugar. Bake in 425°F (220°C) oven for 25 minutes or until golden brown and filling is bubbling.

Nutritional Information:

1 Serving:

•Protein: 5 grams

•Fat: 25 grams

•Carbohydrate: 53 grams

•Calories: 452

•Fibre: 3 grams

• Sodium: 480 mg

Semifreddo means “partly cold” in Italian. It is a simple and seasonal dessert that can be made ahead of time.

Preparation time: 30 minutes

Freezing time: 4 hours or overnight

Standing time: about 1 hour

Serves: 8

Ingredients:

•1 cup (250 mL) Ontario Strawberries, halved

•1/2 cup (125 mL) each Ontario Raspberries and Ontario Blueberries

•1/3 cup (75 mL) Ontario Honey

•1 tsp (5 mL) grated orange rind

•1/2 cup (125 mL) plain Greek yogurt

•1 cup (250 mL) whipping cream

•2 tbsp (25 mL) orange liqueur  (such as Triple Sec)

Topping:

•1-1/2 cups (375 mL) sliced Ontario Strawberries

•3/4 cup (175 mL) each Ontario Raspberries and Ontario Blueberries

•1-1/2 tsp (7 mL) granulated sugar

Preparation Instructions:

    In food processor, purèe halved strawberries, raspberries and blueberries. Place in medium bowl and mix with 2 tbsp (25 mL) of the honey and orange rind. In small bowl, whisk together yogurt and remaining honey. Add to berry mixture.

    In large bowl, using electric mixer, beat cream and liqueur until soft peaks form. Fold berry-yogurt mixture gently into whipped cream. Spoon into parchment lined (leaving an overhang) 8 x 4-inch (1.5 L) loaf pan. Smooth top, cover and freeze for 4 hours or until firm. Place loaf pan in refrigerator for about 1 hour prior to serving.

    Topping: In medium bowl, combine sliced strawberries, raspberries, blueberries and sugar. Lift dessert out of pan, remove parchment and cut into 1-inch (2.5 cm) slices. Serve with sweetened berries.

Nutritional Information:

1 Serving:

•Protein: 3 grams

•Fat: 11 grams

•Carbohydrate: 25 grams

•Calories: 210

•Fibre: 3 grams

• Sodium: 20 mg

These bite-sized appetizers bring together classic Italian ingredients with a taste of the tropics. Mango and mozzarella may seem like an unusual combination, but they pair together beautifully in a sweet-and-savoury way.

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Ingredients:

• 1 ripe mango, peeled

• 6 oz (175 mg) Saputo Mozzarellissima cheese, cut into eight 1-inch (2.5-cm) cubes

• 2 tsp (10 ml) fresh tarragon, chopped

• 4 slices Serrano ham, cut in halflengthwise

• 1 tbsp (15 ml) olive oil

• 2 tsp (10 ml) honey

Directions:

    1. Preheat oven to 400°F (200°C).

    2. Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.

    3. Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.

You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.   www.newscanada.com

Enjoy local veggies in season – they taste even sweeter when grilled. This salad can be made up to 1 day ahead.

Preparation Time: 20 minutes

Grilling Time: 15 to 20 minutes

Serves: 6

Ingredients:

•1 head Ontario Broccoli, trimmed (about 1-1/2 lbs/750 g)

•1 Ontario Red Onion, sliced crosswise (1/2-inch/1 cm thick)

•1 cob Ontario Corn, husked

•2 tbsp (25 mL) olive oil

•Salt and freshly ground pepper

•1 large Ontario Tomato, cut into chunks

•1/2 cup (125 mL) crumbled Ontario Feta Cheese (about 2 oz/60 g)

Dressing:

•1/4 cup (50 mL) red wine vinegar

•1/3 cup (75 mL)  olive oil

•3/4 tsp (4 mL) dried oregano leaves

•1/2 tsp (2 mL) each sugar and dry mustard

•1/4 tsp (1 mL) each salt and freshly ground black pepper

Preparation Instructions:

– Remove most of the thick stalk from broccoli and cut in half lengthwise. Brush broccoli, onion and corn evenly with 2 tbsp (25 mL) oil; season with salt and pepper.

– Grill vegetables over medium heat, turning occasionally, until broccoli, onion and corn are lightly charred and tender-crisp; about 15 to 20 minutes. Remove pieces as they

  are cooked; set aside to cool slightly.

– Dressing: In small bowl whisk together vinegar, oil, oregano, sugar, mustard, salt and pepper.

– Chop broccoli into florets, discarding any remaining tough stalk. Coarsely chop onion and remove corn kernels from cob. Combine grilled vegetables with tomato in large

    serving bowl. Drizzle with a little of the dressing, sprinkle with feta; cover and refrigerate salad and reserved dressing. Serve at room temperature with reserved dressing.

Nutritional Information:

1 Serving:

•Protein: 6 grams

•Fat: 20 grams

•Carbohydrate: 16 grams

•Calories: 258

•Fibre: 4 grams

• Sodium: 330 mg

(NC) Firing up the grill to prepare a delicious meal for family and friends is a true Canadian pastime. Along with lots of laughs and warm sunshine – no backyard barbeque adventure is complete without the perfect burger.

    This summer, Bick’s is challenging Canadians to create their own adventure by finding lost burgers on bicks.ca, and reuniting them with a crunchy pickle. Every burger has a delicious story – it’s up to you to discover every unique flavour combination. Whether your grill is filled with smoky charcoal, or sweet hickory flames, take your barbeque up a notch with adventure-inspired recipes that will wow guests. So tie on your apron and get lost in flavour with these signature burger recipes.

    Inspired by the blazing heat of the desert, the Lost in the Sahara Burger is topped with creamy slices of avocado, a thick wedge of spicy jalapeno Havarti cheese and lots of zesty Bick’s Sandwich Savers Hot and Spicy Pickles that cut through the flavor with their signature tang and add a spice of their own. Biting into this mouth-watering burger will make guests feel like they’ve reached a desert oasis after a long trek across hot sands.

• 1 toasted pretzel bun

• 1 cooked beef burger

• 1 tsp (2 mL) ketchup

• 1 tsp (2 mL) Bick’s Sweet Green Relish

• 1 thin red onion slice

• 1 leaf of iceberg lettuce

• 1 slice of jalapeno Havarti cheese

• 4-5 slices of ripened avocado

• 3-5 Bick’s Sandwich Savers Hot and Spicy Pickles

• 1 fresh tomato slice

Top the bottom half of the toasted pretzel bun with ketchup, relish, onion, lettuce and the cooked beef burger. Top the burger with cheese and remaining ingredients.

Take guests’ taste buds to the peak of adventure with the Lost in the Mountains burger. Adorned with a creative mix of flavourful toppings including Sliced Beets, Wine Sauerkraut and Hot Pepper Rings, it’s love at first bite with this hearty veggie burger that will have you singing from the mountain top.

• 1 thin multigrain hamburger  bun, toasted

• 1 cooked vegetable burger

• 3-4 pieces of salad greens

• 4 slices of Bick’s 50% Less Salt Baby Dills pickles (sliced)

• 2-3 pieces of Bick’s Sliced Beets

• 1 tsp (2 mL) goat cheese crumbles

• ½ tsp (1 mL) Bick’s Wine Sauerkraut

• ½ tsp (1 mL) chopped sundried tomatoes

• 5-6 Bick’s Hot Pepper Rings

• ½ tsp (1 mL) ketchup

Top the bottom half of the toasted multigrain bun with salad greens and pickles. Top with burger and remaining ingredients.

Burger lovers are encouraged to visit bicks.ca for more burger inspiration.   www.newscanada.com

For a summertime crowd-pleaser, serve juicy sweet berries, topped with lemon cream – quick, easy and yummy!

Preparation Time: 15 minutes — Refrigeration Time: 2 to 6 hours — Serves: 12

•1-1/2 cups (375 mL) diced ntario Strawberries

•1 tsp (5 mL) granulated sugar

•1/3 cup (75 mL) whipping cream (35%)

•1/2 tsp (2 mL) vanilla

•1/4 cup (50 mL) lemon curd

•4 tsp (20 mL) toasted unsweetened coconut

    In small bowl, combine strawberries with sugar; spoon into twelve 2 oz (60 mL) shot glasses.

    In chilled medium bowl, and using electric mixer, beat cream and vanilla until stiff. Fold in lemon curd until combined. Spoon onto strawberries. Cover and refrigerate for 2 hours or until chilled (or up to 6 hours). Garnish with coconut.

    Tips: Look for lemon curd in the jam section at most supermarkets.

    Double or triple this recipe to suit the size of your crowd.

1 Serving:

•Protein: 0 gram

•Fat: 3 grams

•Carbohydrate: 6 grams

•Calories: 55

•Fibre: 1 gram

• Sodium: 5 mg

How to take the stress out of entertaining

(NC) Don’t let the idea of having dinner guests overwhelm you. Take the stress out of entertaining with these helpful hints:

    • Don’t leave everything to the last minute. Prepping ahead is key to reducing stress just before people arrive. Even something as simple as setting the table ahead of time will leave you with one less thing on your to-do list.

    • Always have some snacks on hand that you can pull out for those unexpected (and expected) guests. Tip: It’s always a party when cheese is involved, so keep some cheese, olives, crackers or mini pitas and even fig jam on hand for when company arrives. For guests seeking healthier options, keep lower fat appetizer essentials on hand. Hard cheeses like Parmesan or a party favourite like Lavash Crackers (from Ozery’s Pita Break) taste delicious while satisfying a lighter palate.

    • Make your food accessible by serving guests family-style so they can dive right in. This will also help keep them busy while you finish up any last-minute tasks in the kitchen.

    • Complicated dishes don’t necessarily mean they’ll be more impressive. Use recipes that are simple and delicious. Guests will love eating dishes that you feel confident preparing.

    • Remember to relax and have fun. We hear this all the time, but it’s an essential tip for hosts. Not only will it help keep you calm, but your guests will also feel more at ease.

    Whip up this quick and easy, make-ahead appetizer using ingredients you already have on hand.

Hearty Hummus

Preparation Time: 5 minutes

Ingredients:

• 1 can chickpeas (540ml)

• 1/4 cup lemon juice

• 2 small garlic cloves

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup tahini (approx. 8  tablespoons)

• 1/2 cup water

• 3 tablespoons olive oil

Directions:

    Strain the chickpeas and blend them in a food processor. Add the rest of the ingredients to the food processor and mix well for about two minutes. Refrigerate for four hours or more. Adjust seasoning if needed.

    Serve with Ozery’s mini pitas or crackers.

    Additional recipes are available at www.pitabreak.com.

        www.newscanada.com

(NC) Kick your snacking up a notch! Inspired by the Mexican heat, these popsicles – or palatas – bring together the classic combination of peanut butter and chocolate, with a spicy kick to your palate. For the little ones, the amount of cayenne pepper can be reduced.

Prep time: 10 minutes

Freeze time: 6 hours

Makes about 8 popsicles (palatas)

Ingredients

• 1 cup (250 ml) peanut butter

• 1/3 cup (75 ml) liquid honey

• ¾ tsp (4 ml) cayenne pepper

• ¼ tsp (1 ml) salt

• 1/3 cup (75 ml) unsweetened cocoa powder

• 1 cup (250 ml) milk

• 1 tbsp (15 ml) peanuts, very finely chopped (optional)

Directions

    1. In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.

    2. Very gradually whisk in milk, until mixture is smooth and milk is completely combined.

    3. Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.

    Additional recipes can be found at www.peanutbureau.ca.

     www.newscanada.com

(NC) Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, it is a one-bowl delight and a great source of protein. Best of all, the leftovers are delicious the next day.

Prep time: 10 minutes

Cooking time: 15 minutes

Makes 2 to 3 servings

• ½ cup (125 ml) quinoa

• 1 cup (250 ml) water

• ¼ tsp (1 ml) salt

• 3 tbsp (45 ml) peanut butter

• 3 tbsp (45 ml) sweet Thai chili sauce

• 2 tbsp (30 ml) lime juice

• 1 tbsp (15 ml) soy sauce

• 1 tbsp (15 ml) ginger, finely grated

• 2 tsp (10 ml) sesame oil

• 4 mini Shanghai bok choy

• 6 thin asparagus

• 1 tbsp (15 ml) peanut or vegetable oil

•1/3 up (75 ml) frozen shelled  edamame, thawed

•1/3 cup (75 ml) carrots, coarsely  grated

• 1 large radish, coarsely grated (optional)

• ¼ cup (60 ml) sprouts, your  favourite variety

• 2 tbsp (30 ml) peanuts, coarsely chopped

1. In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork.

2. Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm) pieces.

3. Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml) water if vegetables begin to stick. Add about ? of the peanut butter sauce and stir-fry for about 1 minute, or until hot.

4. Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts.

Additional recipes can be found at www.peanutbureau.ca

Roasting the beets brings out their sweetness, and the cranberries provide a sweet-tart finish to this salad.

Preparation Time: 20 minutes

Baking Time: 45 to 60 minutes

Cooking Time: 10 minutes

Serves: 6

Ingredients:

• 3 each Ontario Red and Gold Beets (about 2 lb/1 kg)

• 1 cup (250 mL) frozen cranberries

• 1/2 cup (125 mL) cranberry juice or water

• 3 tbsp (45 mL) granulated sugar

• 2 tbsp (25 mL) red wine vinegar or raspberry vinegar

• 1/4 cup (50 mL) finely sliced Ontario Red Onion

• Garnish: Fresh Ontario Pea Sprouts or Herbs (optional)

Preparation Instructions:

    Trim tops and tips of beets, leaving about 1-inch (2.5 cm) stems. Wrap individually with foil; place on baking sheet. Bake in 375°F (190°C) oven for 45 to 60 minutes or until tender when pierced with sharp knife. Remove foil and let cool slightly; trim ends and slip off skins. Cut into quarters and place in large bowl.

    In medium saucepan, combine cranberries, juice, sugar and vinegar; bring to boil over high heat. Reduce heat to medium and simmer, stirring often, for 5 minutes, using masher to crush berries after 3 minutes. Cook until jam-like consistency. Stir cranberry mixture and onion into beets until combined. Serve warm or at room temperature.

     Garnish with pea sprouts (if using).

Nutritional Information:

1 Serving:

•PROTEIN: 2 grams

• FAT: 0 gram

•CARBOHYDRATE: 20 grams

•CALORIES: 85

•FIBRE: 3 grams

•SODIUM: 65 mg

– Photo and recipe: Foodland Ontario