Caribbean-Style Turkey Potato Curry Ontario turkey is the star of this hearty, mildly spicy stew. Caribbean curries are generally a vibrant yellow thanks to the extra turmeric. Serve with rice, naan or roti. Preparation Time: 30 minutesMarinating Time: 30 minutes or overnightCooking Time: 60 minutesServes 6 1 kg boneless skinless Ontario Turkey Breast, cubed3 tbsp (45 mL) mild curry powder2 tsp (10 mL) minced fresh gingerroot1 tsp (5 mL) each ground turmeric and dried thyme leaves15 whole allspice berries or 1/2 tsp (2 mL) ground allspiceCrushed red pepper flakes, to tasteSalt and pepper2 tbsp (25 mL) vegetable oil4 cups (1 L) 1-inch (2.5 cm) diced Ontario Yellow Fleshed Potatoes3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Carrot6 cloves Ontario Garlic, sliced1 Ontario Onion, diced4 cups (1 L) no salt added chicken broth (approx.)     In medium bowl, combine turkey, curry powder, ginger, turmeric, thyme, allspice, red pepper flakes and pinch each of salt and pepper. Stir to coat. Marinate for 30 minutes or cover and refrigerate overnight.     In Dutch oven, heat oil over medium-high heat. Add turkey, stir until lightly browned, 6 to 8 minutes. Add potatoes, carrots, garlic and onion. Season with salt and pepper. Cook stirring occasionally until onions soften, 4 to 6 minutes. Add enough broth to cover by 1/4-inch (5 mm). Bring to boil; reduce heat to gentle simmer. Cook, uncovered, for 45 minutes until sauce has thickened. Tip:     To serve the curry more like a soup, cut ingredients smaller and double the quantity of broth. Nutritional Information:1 ServingPROTEIN: 44 gramsFAT: 6 gramsCARBOHYDRATE: 25 gramsCALORIES: 338FIBRE: 4 gramsSODIUM: 220 mg – Printed with permission from Foodland Ontario

Savour Spring with Flavourful Local Recipes     Enjoying local food is an easy thing to do when you buy delicious food grown and produced in Ontario. Put the spring back in your step and savour these four delicious, family-friendly recipes featuring local goodness.    This colourful and refreshing Pickled Strawberry Salad is delightful for lunch. The pickled strawberries add a burst of sweet and sour to the salad. You can easily substitute blue cheese for a different flavour combination. Or, for a snack, try topping crackers with a strong cheese and pickled strawberries. Yum!    Take an imaginary trip on your March break and explore a dish of vibrant yellow Caribbean-Style Turkey and Potato Curry. Ontario turkey is the star of this hearty, mildly spicy stew. The curry pairs well with your choice of rice, naan or roti.    If you are looking for a new recipe to add to your St. Patrick’s Day celebrations, Coddled Pork Chops with Cider is the one to choose. This recipe is a variation on the traditional Dublin Coddle. The potatoes, carrots, cabbage and bacon are slow-cooked in sweet apple cider and topped with pork chops. Serve this hearty and tasty meal with soda bread to soak up the delicious sauce.    A great recipe to get your kids in the kitchen to help with the mashing and rolling is Sweet Potato and Almond Cookies. These easy-to-make cookies feature mashed sweet potato and almond flour. They’re soft and flavourful with a satisfying crunch from the golden almond exterior and will have you coming back for more. The cookies are a perfect snack or dessert served with a cold glass of milk.    There’s a lot available from Ontario every month and we are here to help you. Visit foodlandontario.ca to find out what’s available, and for more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Eating local is easy, flavourful and delicious year-round; now let’s get into the kitchen and start cooking!    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Pickled Strawberry Salad     Pickled strawberries add a burst of refreshing sweet and sour to the salad. Try substituting blue cheese for the goat cheese. The pickled strawberries are also delicious with a strong cheese on a cracker. Preparation Time: 30 minutesCooling Time: 60 minutesServes 6 3/4 cup (175 mL) white balsamic vinegar1/4 cup (50 mL) granulated sugar1-1/2 tsp (7 mL) mustard seeds1 bay leaf6 sprigs fresh Ontario Thyme, leaves picked and chopped, stems reservedPinch crushed red pepper flakesSalt and pepper1-1/2 cups (375 mL) hulled, quartered Ontario Greenhouse Strawberries1 Ontario Greenhouse Lettuce, (such as Boston, Bibb or Butter Head), separated into leavesHalf Ontario Greenhouse Cucumber, cut into matchsticks150 g Ontario Goat Cheddar, crumbled1 cup (250 mL) hazelnuts, toasted and coarsely chopped1/4 cup (50 mL) hazelnut oil or Ontario Sunflower Oil1 pkg (3 oz/100 g) Ontario Pea Sprouts, trimmed     In medium bowl, combine vinegar, sugar, mustard seeds, bay leaf, thyme stems, red pepper flakes, 1/2 tsp (2 mL) salt and 1/4 cup (50 mL) warm water; stir to dissolve sugar and salt. Add strawberries, cover, let cool to room temperature or refrigerate overnight. With slotted spoon, remove strawberries to paper towels. Remove and discard thyme stems and bay leaf; reserve pickling liquid.    Divide lettuce among 6 plates. In large bowl, toss cucumber, cheese, hazelnuts, oil, thyme leaves, pea sprouts, pickled strawberries and 3 tbsp(45 mL) of the reserved pickling liquid. Spoon over lettuce leaves. Season to taste with salt and pepper. Drizzle some of the pickling liquid around each serving. Tips: Pickled strawberries will keep for 5 days covered in the refrigerator. Pickling vinegar can be strained and used to make a strawberry vinaigrette. Nutritional Information:1 ServingPROTEIN: 11 gramsFAT: 29 gramsCARBOHYDRATE: 26 gramsCALORIES: 399FIBRE: 3 gramsSODIUM: 190 mg – Printed with permission from Foodland Ontario

Stove-Top Apple Crisp     This tasty crisp makes for the perfect easy weeknight dessert. If you like, dress it up with a scoop of ice cream or whipped cream. Also, very tasty with yogurt for breakfast. Preparation Time: 15 minutesCooking Time: 16 minutesServes 4 to 6 2 tbsp (25 mL) butter3/4 cup (175 mL) large-flake oats1/4 cup (60 mL) chopped walnuts3 tbsp (45 mL) Ontario Maple Syrup1-1/2 tsp (7 mL) ground cinnamon6 cups (1.5 L) sliced peeled Ontario Apples, such as Cortland and Red Prince3/4 cup (175 mL) sweet Ontario Apple Cider or Apple Juice2 tsp (10 mL) cornstarch In large skillet, over medium heat melt 1 tbsp (15 mL) of the butter. Stir in oats, walnuts, 1 tbsp (15 mL) of the maple syrup and 1/4 tsp (1 mL) of the cinnamon; cook stirring until toasted, about 7 minutes. Remove to plate to cool completely.    In same skillet, combine remaining butter and maple syrup and cinnamon; melt butter over medium heat. Add apples; toss to coat. Cook for 5 minutes, stirring occasionally.    In measuring cup, whisk together apple cider and cornstarch; stir into skillet. Cook stirring occasionally until apples are tender and sauce is thickened, about 4 minutes. Reduce heat if necessary to maintain simmer.    To serve, spoon apple mixture into bowls; sprinkle evenly with oat mixture. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 3 gramsFAT: 8 gramsCARBOHYDRATE: 34 gramsCALORIES: 212FIBRE: 4 gramsSODIUM: 35 mg – Printed with permission from Foodland Ontario

Sesame Pork and Savoy Stir-Fry     This easy stir-fry is versatile and delicious. Use Ontario ground pork, beef, chicken or turkey – your choice. Serve over rice or noodles and dinner is ready! Preparation Time: 15 minutesCooking Time: 15 minutesServes 4 1/3 cup (75 mL) soy sauce2 tbsp (25 mL) Ontario Honey1 tbsp (15 mL) sesame oil1/2 tsp (2 mL) ground ginger1/4 tsp (1 mL) crushed red pepper flakes4 cloves Ontario Garlic, finely minced4 tsp (20 mL) vegetable oil2 cups (500 mL) sliced Ontario Mushrooms1 cup (250 mL) thinly sliced Ontario Carrots (cut in half if  large)7 cups (1.75 L) thickly sliced Ontario Savoy Cabbage500 g lean ground Ontario Pork, Beef, Chicken or Turkey1 tbsp (15 mL) toasted sesame seeds     In small bowl, whisk soy sauce, honey, sesame oil, ginger, pepper flakes and garlic; set aside.    Heat large deep skillet or wok, over medium-high heat. Add 2 tsp (10 mL) of the vegetable oil. Add mushrooms and carrots; stir-fry for 4 minutes. Stir in cabbage and 2 tbsp (25 mL) water; stir-fry until tender-crisp about 3 minutes. Remove to large bowl.    Add remaining vegetable oil to skillet. Add pork; stir-fry breaking up pork, until cooked 5 to 7 minutes. Stir in cabbage mixture and soy sauce mixture; stir-fry for 1 minute or until hot. Sprinkle with sesame seeds. Nutritional Information:1 ServingPROTEIN: 28 gramsFAT: 22 gramsCARBOHYDRATE: 24 gramsCALORIES: 400FIBRE: 5 gramsSODIUM: 1210 mg – Printed with permission from Foodland Ontario

Roast Vegetable and Buckwheat Salad     This flavourful and hearty whole grain salad is packed with protein and goodness. Perfect as a satisfying portable meal. Substitute 2-1/2 cups (625 mL) cooked barley for the buckwheat if preferred. Preparation Time: 25 minutesRoasting Time: 30 minutesCooking Time: 12 minutesServes 4 to 6 2 cups (500 mL) 3/4-inch (2 cm) pieces peeled Ontario Rutabaga2 cups (500 mL) 3/4-inch (2 cm) pieces Ontario Carrots (cut thick ends in half)2 cups (500 mL) 3/4-inch (2 cm) pieces Ontario Parsnips (cut thick ends in half)5 tbsp (75 mL) vegetable oil2 tbsp (25 mL) Ontario Honey1/2 tsp (2 mL) dried thyme3/4 tsp (4 mL) salt1 cup (250 mL) buckwheat  (buckwheat groats)3 tbsp (45 mL) white wine vinegar1-1/2 tsp (7 mL) Dijon mustard1/4 tsp (1 mL) freshly ground black pepper1 can (540 mL) chickpeas, drained and rinsed1/3 cup (75 mL) finely chopped Ontario Red Onion3/4 cup (175 mL) crumbled Ontario Feta Cheese1/4 cup (50 mL) chopped fresh Ontario Parsley     On large rimmed baking sheet, toss together rutabaga, carrots, parsnips, 1 tbsp (15 mL) each of the oil and honey, thyme and 1/4 tsp (1 mL) of the salt; spread out in single layer. Roast in 400°F (200°C) oven for 30 minutes until vegetables are just tender, stirring halfway through.     In medium saucepan, combine 2 cups (500 mL) boiling water, buckwheat and 1/4 tsp (1 mL) of the salt. Bring to boil over high heat. Reduce heat to low, cover and simmer until just tender about 10 minutes. Drain, rinse under cold water; drain again.    In large bowl, whisk together remaining oil, vinegar, remaining honey, Dijon, pepper and remaining salt. Stir in buckwheat, vegetable mixture, chickpeas and onion; toss to coat. Stir in cheese and parsley.    Tip: For ease in cutting rutabaga, pierce 1-1/2 lb (750 gram) rutabaga all around with a knife. Place on microwave safe plate, lined with paper towels. Microwave on High for 2 minutes. Cool, wipe any excess wax and cut. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 13 gramsFAT: 18 gramsCARBOHYDRATE: 60 gramsCALORIES: 447FIBRE: 7 gramsSODIUM: 580 mg – Printed with permission from Foodland Ontari

Seasonal Family-Friendly Recipes     Now that the holidays are over, it’s time to be creative in the kitchen and prepare these seasonal, family-friendly recipes with all the delicious food grown and produced in Ontario. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Enjoy these savoury Sweet Potato Bacon Cheddar Muffins for breakfast or with a hearty bowl of soup or chili. Sweet potatoes are nutrient dense and provide moisture to the muffins. The homemade Maple Butter adds decadence!    This flavourful and hearty Roast Vegetable and Buckwheat Salad is packed with protein and goodness. It is the perfect portable meal when you are on the go. You can easily change-up this recipe and replace the buckwheat with cooked barley.    Sesame Pork and Savoy Stir-Fry is both versatile and delicious. Use ground pork beef, chicken or turkey – your choice. Serve over rice or noodles and dinner is ready!    Your whole family will enjoy this yummy Stove-Top Apple Crisp which makes for an easy weeknight dessert. If you like, dress it up with a scoop of ice cream or a dollop of whipped cream. Also, another great option for breakfast served with a dollop of yogurt.    Visit foodlandontario.ca to find more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Enjoy preparing these tasty family-friendly recipes your whole family will love! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Sweet Potato Bacon Cheddar Muffins Preparation Time: 25 minutesBaking Time: 20 minutesMakes 12 1 cup (250 mL) shredded old Ontario Cheddar Cheese1/2 cup (125 mL) diced cooked Ontario Bacon2-1/2 cups (625 mL) all-purpose flour2 tsp (10 mL) baking powder1/2 tsp (2 mL) dried rosemary, crushed1/2 tsp (2 mL) each baking soda and salt1-1/2 cups (325 mL) peeled shredded Ontario Sweet Potato1 Ontario Egg1-1/4 cups (300 mL) Ontario Milk1/3 cup (75 mL) vegetable oil1 tbsp (15 mL) Ontario Maple Syrup1 tbsp (15 mL) apple cider vinegar Maple Butter (optional):1/2 cup (125 mL) Ontario Butter, softened2 tbsp (25 mL) Ontario Maple Syrup     In small bowl, combine 1/4 cup (50 mL) of the cheese and 2 tbsp (25 mL) of the bacon.    In large bowl, whisk together flour, baking powder, rosemary, baking soda and salt. Stir in sweet potato, remaining cheese and bacon. In medium bowl, whisk together egg, milk, oil, maple syrup and cider vinegar. Gently stir liquid mixture into dry mixture just until combined.    Spoon batter into greased 12-cup muffin pan. Evenly sprinkle reserved cheese mixture over top. Bake in 375°F (190°C) oven for 20 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes. Remove muffins to rack; serve warm with Maple Butter (if using).    Maple Butter (optional): In medium bowl, with electric mixer on medium speed, beat butter and maple syrup until combined.    Tip: Muffins will stay fresh refrigerated in airtight container for a couple of days or can be frozen for 3 months Nutritional Information:1 MuffinPROTEIN: 8 gramsFAT: 20 gramsCARBOHYDRATE: 28 gramsCALORIES: 320FIBRE: 1 gramSODIUM: 360 mg – Printed with permission from Foodland Ontario

Roasted Apple Pavlova with Salted Caramel Sauce For a dessert that will easily impress your guests, try this beautiful Pavlova topped with whipped cream, roasted apples and a salted caramel sauce. Preparation Time: 30 minutesRoasting Time: 25 minutesBaking Time: 1 hour 30 minutesStanding Time: 1 hourServes 8 3 Ontario Apples, cored, sliced unpeeled into 1/2-inch (1 cm) slices (such as Gala, Idared and Spartan)2 tbsp (25 mL) butter, melted2 tbsp (25 mL) brown sugar4 Ontario Egg Whites, at room temperature1/4 tsp (1 mL) each cream of tartar and salt1 cup (250 mL) granulated sugar1 tbsp (15 mL) cornstarch2 tsp (10 mL) white vinegar1 tsp (5 mL) vanilla1 cup (250 mL) 35% Ontario Whipping Cream2 tbsp (25 mL) caramel sundae sauce2 tsp (10 mL) flaked sea salt     In large bowl, toss apples with butter and brown sugar. Spread in single layer on parchment-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 20 to 25 minutes or until apples are tender. Set aside to cool completely.     Line baking sheet with parchment paper. Using 9-inch (23 cm) round cake pan as a guide, trace circle onto parchment paper; flip parchment paper.     Place egg whites, cream of tartar and salt in large mixing bowl. Beat with electric mixer at high speed until soft peaks form. In medium bowl, set aside 1 tbsp (15 mL) of the sugar. With mixer on medium-high speed gradually beat in remaining sugar, one tablespoon (15 mL) at a time, until stiff glossy peaks form. Beat in cornstarch, vinegar and vanilla, until combined.     Spread egg white mixture onto prepared circle. With back of spoon, create 5-inch (12 cm) wide nest in centre. Bake in 250°F (120°C) oven for 1-1/4 to 1-1/2 hours or until even in colour and firm to the touch. Turn off heat, leave meringue in oven for 1 hour. Transfer to serving plate.     To the reserved sugar; add whipping cream. Using electric mixer on medium-high speed, beat until soft peaks form; spoon into centre of meringue nest. Top with apples and drizzle with caramel sauce. Sprinkle flaked sea salt over top. To serve, cut with serrated knife. Tip: Meringue can be kept in an airtight container at room temperature for 1 day. Nutritional Information:1 ServingPROTEIN: 3 gramsFAT: 14 gramsCARBOHYRATE: 43 gramsCALORIES: 301FIBRE: 2 gramsSODIUM: 580 mg – Printed with permission from Foodland Ontario

Pork Loin Roast with Apple Cider Sauce A pork loin roast that’s pan seared, coated with an herb mixture, then oven baked at a low temperature for a tender, juicy result. Serve with apple cider sauce. Preparation Time: 20 minutesCooking Time: 20 minutesRoasting Time: 1 hour 30 minutesServes 8 3 tbsp (45 mL) vegetable oil1 tbsp (15 mL) chopped fresh Ontario Rosemary1 tsp (5 mL) dry mustard2 cloves Ontario Garlic, minced1.6 kg Ontario Pork Loin Rib End Roast French Rack or Boneless Pork Loin Roast1/4 tsp (1 mL) each salt and pepper1 tbsp (15 mL) butter2 cups (250 mL) unpeeled, cubed Ontario Apples, such as Spartan or Idared1 cup (250 mL) Ontario Apple Cider1 cup (250 mL) chicken broth3 tbsp (45 mL) each cornstarch and cold water2 tbsp (25 mL) Ontario Maple Syrup     In small bowl, make paste with 2 tbsp (25 mL) of the oil, rosemary, mustard and garlic. Set aside.     Pat meat dry. Sprinkle with salt and pepper. In large ovenproof nonstick skillet, heat remaining oil over medium heat; brown roast on all sides 5 to 8 minutes. Spread herb mixture over the roast.     Roast in 325°F (160°C) oven until thermometer inserted into the thickest part of the roast reads 155°F (68°C), 1 hour 15 minutes to 1 hour 30 minutes. Remove from oven, loosely tent with foil; let stand 10 minutes.     Meanwhile, in large saucepan, melt butter over medium heat. Add apples and cook, stirring often, until apples are tender 5 to 7 minutes. Remove apples to small bowl; set aside. In same saucepan, over medium heat bring cider and broth to boil. In small bowl, whisk together cornstarch and water; whisk into cider mixture. Boil until thickened, about 3 to 5 minutes. Add maple syrup and reserved apples.     Cut meat into slices; serve with apple cider sauce.     Tip: Pork loin is very lean and cooks quickly. Make sure to use a thermometer to get the correct finished temperature. Nutritional Information:1 Serving (with 1/3 cup/75 mL sauce)PROTEIN: 44 gramsFAT: 15 gramsCARBOHYRATE: 14 gramsCALORIES: 372FIBRE: 1 gramSODIUM: 310 mg – Printed with permission from Foodland Ontario

Layered Vegetable and Cheese Bake     Make this delicious side dish for your next entertaining event. Layers of sweet potatoes, parsnip and butternut squash in a cream sauce and topped with Cheddar cheese deliver lots of flavour. Preparation Time: 30 minutesCooking Time: 7 minutesBaking Time: 1 hour 10 minutesServes 8 1/4 cup (50 mL) butter2 cloves Ontario Garlic, chopped1 Ontario Onion, chopped1/4 cup (50 mL) all-purpose flour1 tsp (5 mL) dry mustard1 tsp (5 mL) dried thyme leaves1/2 tsp (2 mL) salt2 cups (500 mL) 10% Ontario Half-and-Half Cream2 cups (500 mL) 1/4-inch (5 mm) sliced, Ontario Sweet Potatoes2 cups (500 mL) shredded Ontario Old Cheddar Cheese2 cups (500 mL) 1/4-inch (5 mm) sliced, Ontario Parsnips2 cups (500 mL) 1/4-inch (5 mm) peeled, sliced Ontario Butternut Squash2 tbsp (25 mL) chopped fresh Ontario Parsley     In medium saucepan, over medium heat, melt butter. Add garlic and onion; cook for 3 minutes. Stir in flour, dry mustard, thyme and salt; cook for 1 minute. Gradually whisk in cream until smooth. Bring to boil. Reduce heat to low and simmer until thickened, about 3 minutes, stirring frequently. Remove from heat.     In greased 8-cup (2 L) shallow baking dish; layer sweet potatoes; top with one-third of the cream sauce and one-third of the cheese. Top with parsnips; one-third of the sauce and one-third of the cheese. Top with squash and remaining sauce.     Cover tightly with foil. Bake in 375⁰F (190⁰C) oven for 30 minutes. Remove foil and bake for 30 to 40 minutes, adding the remaining cheese in the last 10 minutes, until golden and vegetables are tender. Let stand 10 minutes. Sprinkle with parsley; serve. Nutritional Information:1 ServingPROTEIN: 11 gramsFAT: 21 gramsCARBOHYRATE: 25 gramsCALORIES: 327FIBRE: 4 gramsSODIUM: 410 mg – Printed with permission from Foodland Ontario 

“Make it Local” for Holiday Entertaining     The perfect recipes for holiday entertaining start with locally-grown ingredients. Enjoy these delicious recipes on one occasion or throughout the season. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Roasted Carrot Tart is a mouthwatering, colourful and easy-to-make savoury tart. The tart is filled with a creamy cheese mixture and topped with tasty roasted carrots. Serve as an appetizer, entrée, or a side with a salad. Perfect for entertaining!    Make this delectable Layered Vegetable and Cheese Bake at your next celebration. This side dish of thin slices of sweet potatoes, parsnip and butternut squash layered in a cream sauce and topped with Cheddar cheese delivers on flavour.    Enjoy this delicious entrée, Pork Loin Roast with Apple Cider Sauce. The roast is pan seared, spread with an herb mixture and then oven baked at a low temperature. Serve this tender and juicy roast with apple cider sauce. Your family and friends will love it.    For a dessert that will easily impress your guests, try this beautiful Roasted Apple Pavlova with Salted Caramel Sauce. The meringue nest is topped with whipped cream, roasted Ontario apples and drizzled with a salted caramel sauce.    Enjoy preparing and enjoying these delicious recipes throughout the holiday season with your family and friends. During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Roasted Carrot Tart Preparation Time: 20 minutesRoasting Time: 25 minutesBaking Time: 20 minutesServes 8 1-1/2 lbs (750 g) multi-coloured Ontario Carrots, cut in half lengthwise3 tsp (15 mL) vegetable oil1 tsp (5 mL) ground cumin1/2 tsp (2 mL) smoked paprika1 cup (250 mL) Ontario Ricotta Cheese1/4 cup (50 mL) cream cheese, softened2 tbsp (25 mL) chopped fresh Ontario Dill2 tbsp (25 mL) Ontario Honey1/2 tsp (2 mL) salt1 sheet (225 g) frozen puff pastry, thawed and refrigerated     In large bowl, toss carrots with oil, cumin and paprika; place cut-side down on parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 20 to 25 minutes, or until tender. Set aside.     In small bowl, combine ricotta, cream cheese, 1 tbsp (15 mL) each of the dill and honey and salt.     On baking sheet, unroll puff pastry leaving pastry on parchment paper. With tip of knife,score 1/2-inch (1 cm) border around all edges. With fork, poke entire surface of pastry. Spread cheese mixture over pastry to border; top with roasted carrots, cut side down, cutting carrots if necessary to fit.     Bake in 400°F (200°C) oven for 18 to 20 minutes or until pastry is golden brown. Brush carrots with honey. Cool on wire rack for 5 minutes. Sprinkle with remaining dill. Cut and serve. Nutritional Information:1 ServingPROTEIN: 7 gramsFAT: 18 gramsCARBOHYRATE: 27 gramsCALORIES: 290FIBRE: 2.5 gramsSODIUM: 340 mg – Printed with permission from Foodland Ontario