Cauliflower, Potato and Ham Chowder     A tasty medley of fall vegetables, paired with the smoky flavour of ham and topped with Cheddar cheese. If desired, serve with crostini or crumbled crackers. Refrigerate any leftover soup for up to 4 days. Preparation Time: 25 minutesCooking Time: 25 minutesServes 10 2 tbsp (25 mL) vegetable oil2 cups (500 mL) chopped Ontario Onion1 clove Ontario Garlic, minced4 cups (1 L) small Ontario Cauliflower Florets3 cups (750 mL) peeled diced White Ontario Potatoes1-1/2 cups (375 mL) peeled diced Ontario Carrots7 cups (1.75 L) sodium reduced chicken broth1 bay leaf1-1/2 cups (375 mL) diced Ontario Ham3/4 cup (175 mL) 15% Ontario Table Cream or MilkSalt and freshly ground black pepper1 cup (250 mL) coarsely shredded Ontario Cheddar Cheese1/4 cup (50 mL) chopped fresh Ontario Parsley     In large pot, heat oil over medium heat, add onion; reduce to low heat, cover, cook for 7 minutes, stirring occasionally, until soft. Stir in garlic; cook for 1 minute.     Stir in cauliflower, potatoes, carrots, broth and bay leaf. Bring to boil, reduce heat to low; simmer covered, for 10 minutes or until vegetables are tender. Discard bay leaf. Remove about 6 cups (1.5 L) of the soup and purée until smooth; return to pot.     Stir in ham and cream; heat for 2 minutes, over medium heat, stirring often, or until hot. Season to taste with salt and pepper. Ladle into bowls; evenly sprinkle with cheese and parsley. Nutritional Information:1 Serving (1-1/4 cups/300 mL):PROTEIN: 9 gramsFAT: 11 gramsCARBOHYRATE: 16 gramsCALORIES: 192FIBRE: 3 gramsSODIUM: 680 mg – Printed with permission from Foodland Ontario

Back to fall with harvest recipes     Celebrate autumn with the help of Ontario fresh food. The autumn harvest brings delicious fall flavours that are sure to be a hit with the whole family. Make It Local when shopping at your grocery store, farmers’ market and on-farm market and cook with fresh Ontario ingredients.    Pumpkin and Spice Muffins are perfect for a quick breakfast or snack. Preparing the pumpkin purée ahead of time makes this a fast and easy treat. These yummy muffins are moist, with a delicious spice flavour and topped with crunchy pumpkin seeds.    Enjoy a bowl of Cauliflower, Potato and Ham Chowder for lunch or as a starter for an autumn meal. This tasty medley of fall vegetables is paired with the smoky flavour of ham and topped with Ontario Cheddar cheese.    For a twist on a festive dinner, Stuffed Turkey Rolls with Maple Glaze are sure to impress family and friends. The savoury filling is a mixture of turkey sausage, apple and Gouda cheese. Enjoy served with mashed Ontario potatoes, broccoli and carrots for a complete company dinner.    Is it a pie or is it a cake? This Apple Pie Cake brings the best of both worlds, with all the great taste of apple pie and a sweet cake base. Use your favourite pie apples and serve with a scoop of vanilla or butterscotch ripple ice cream.    There’s a lot available from Ontario during the fall months. Visit foodlandontario.ca to find out what’s in season, and for more quick and easy recipes you can make with food you already have in your fridge, freezer or pantry.    Celebrate some fall classics with fresh Ontario produce and enjoy these flavourful recipes! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Pumpkin and Spice Muffins Preparation Time: 20 minutesBaking Time: 22 minutesMakes 12 2-1/2 cups (625 mL) all-purpose flour1-1/2 tsp (7 mL) ground cinnamon1-1/2 tsp (7 mL) baking powder1 tsp (5 mL) baking soda1/2 tsp (2 mL) salt1/2 tsp (2 mL) each ground ginger and ground nutmeg1/4 tsp (1 mL) ground cloves1/2 cup (125 mL) butter, softened2/3 cup (150 mL) each granulated sugar and packed brown sugar2 Ontario Eggs3/4 cup (175 mL) Ontario Pie Pumpkin Purée*2 tbsp (25 mL) fancy molasses1-1/2 tsp (7 mL) vanilla3/4 cup (175 mL) 0% plain yogurt3 tbsp (45 mL) green pumpkin seeds     In medium bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves.     In large bowl, using electric mixer, cream together butter and sugars. Beat in eggs, pumpkin, molasses and vanilla until smooth. With wooden spoon, stir in dry ingredients alternately with yogurt, making 3 additions of dry ingredients and 2 additions of yogurt, just until combined.     Spoon batter into paper-lined muffin cups; sprinkle with pumpkin seeds. Bake in 375°F (190°C) oven for 20 to 22 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes. Remove muffins to wire rack to cool.     *Pie Pumpkin Purée: Cut 3 lb (1.5 kg) pie pumpkin into quarters, remove seeds and fibre. Place rind side down in large baking dish with about 1/2-inch (1 cm) water in the bottom. Cover with foil; bake in 325°F (160°C) oven until tender, about 50 minutes. Remove pumpkin; drain on paper towel. Cool; scoop pulp from rind. Purée in food processor or mash until smooth. Drain. Yields about 2 cups (500 mL).     Tip: Freeze pre-measured amounts of the pumpkin purée in small containers, ready to thaw for muffins. Nutritional Information:1 MuffinPROTEIN: 5 gramsFAT: 9 gramsCARBOYHDRATE: 48 gramsCALORIES: 289FIBRE: 1 gramSODIUM: 225 mg – Printed with permission from Foodland Ontario 

Grilled Grape S’mores     Juicy, sweet Niagara grapes make this classic summertime treat extra-irresistible …watch them disappear! Use a stack of recyclable foil trays for easy clean-up. Preparation Time: 5 minutesGrilling Time: 8 minutesServes 6 (Makes 12 pieces) 14 graham crackers or enough to cover pan in 2 even layers (about half of 400 g package)2 cups (500 mL) Ontario Coronation Grapes1 cup (250 mL) mini marshmallows1/2 cup (125 mL) semi-sweet chocolate chips     Line bottom of double thickness disposable foil pans (13- x 9-inch/32 x 23 cm) with single layer of crackers; using broken pieces to fit as necessary.     Evenly sprinkle crackers with grapes, marshmallows and chocolate chips. Top with remaining crackers in even layer, pressing lightly.     Preheat grill to 350°F (180°C). Turn one burner off; place pan over unlit burner. Grill covered; over indirect heat until chocolate melts and marshmallows soften, about 8 minutes.     Let stand for 5 minutes before slicing into pieces.     Oven Method: Bake in 300°F (150°C) oven, for 8 to10 minutes or until chocolate melts and marshmallows soften. Nutritional Information:1 ServingPROTEIN: 2 gramsFAT: 6 gramsCARBOHYDRATE: 33 gramsCALORIES: 190FIBRE: 2 grams – Printed with permission from Foodland Ontario

Sweet and Savoury Spinach Salad Crisp, aromatic greens blended with smooth, tangy cheese and sweet tender fruit make this summer salad the star of the picnic. Assemble and toss with dressing just before serving. Preparation Time: 20 minutesServes 4 1/4 cup (50 mL) olive oil1/4 cup (50 mL) Ontario Honey1/4 cup (50 mL) freshly squeezed lime juice1 tbsp (15 mL) poppy seeds Salad:3 cups (750 mL) Ontario Baby Spinach3 cups (750 mL) Ontario Arugula, torn1 cup (250 mL) thinly sliced Ontario Plums1 cup (250 mL) thinly sliced Ontario Nectarines1/2 cup (125 mL) crumbled soft fresh Ontario Goat Cheese1/4 cup (50 mL) thinly sliced Ontario Red Onion1/4 cup (50 mL) pumpkin seeds1/4 cup (50 mL) crumbled Ontario Bacon or crispy Ontario Prosciutto     In small jar with tight fitting lid, place oil, honey lime juice and poppy seeds. Seal; shake well.     Salad: In medium shallow bowl, place spinach and arugula, top with plums, nectarines, cheese and onion. Cover; refrigerate until ready to serve.     To serve, toss with half of the dressing. Arrange salad on plates. Top each with pumpkin seeds and bacon. Serve with additional dressing, if desired. Nutritional Information:1 ServingPROTEIN: 10 gramsFAT: 15 gramsCARBOHYDRATE: 24 gramsCALORIES: 264FIBRE: 3 gramsSODIUM: 325 mg – Printed with permission from Foodland Ontario

Chicken Salad Lettuce Wraps Lettuce wraps are the perfect summer meal. A chicken salad filling with a Waldorf twist using deep purple coronation grapes, toasted walnuts and celery. Preparation Time: 15 minutesServes 6(Makes about 3-1/2 cups/875 mL filling) 1-1/2 cups (375 mL) diced cooked Ontario Chicken Breast (about 2)1/2 cup (125 mL) Ontario Coronation Grapes, halved1/2 cup (125 mL) finely chopped Ontario Celery1/2 cup (125 mL) diced Ontario Nectarine1/4 cup (50 mL) chopped toasted walnuts3 tbsp (45 mL) mayonnaise2 tbsp (25 mL) minced Ontario Red Onion1 tbsp (15 mL) grainy Dijon mustard6 large Ontario Green or Red Leaf Lettuce LeavesSalt and pepper     In medium bowl, combine chicken, grapes, celery, nectarine, walnuts, mayonnaise, onion and mustard. Cover; refrigerate until ready to serve.     To assemble, divide chicken mixture evenly on each lettuce leaf, sprinkle with salt and pepper to taste. Wrap and roll the lettuce leaf around the filling. Nutritional Information:1 WrapPROTEIN: 11 gramsFAT: 10 gramsCARBOHYDRATE: 5 gramsCALORIES: 152FIBRE: 1 gramSODIUM: 180 mg – Printed with permission from Foodland Ontario

Peach and Burrata Crostini     These delicious and colourful crostini will brighten any appetizer platter. Burrata is a fresh cheese known for its creamy texture. Look for it in the deli section. If you like, substitute with fresh Ontario Mozzarella. Preparation Time: 20 minutesGrilling Time: about 2 minutesMakes 12 pieces 1 baguette, sliced diagonally into 12, 1/2-inch (1.25 cm) pieces2 tbsp (25 mL) olive oil1 ball (250 g) Ontario Burrata Cheese, sliced2 Ontario Peaches, thinly sliced6 fresh Ontario Basil Leaves, choppedOntario HoneyFreshly ground black pepper     Preheat barbeque to 400°F (200°C). Brush both sides of baguette slices with olive oil. Grill, turning until golden brown, about 90 seconds.     Top each baguette piece with burrata and peach slices; sprinkle with basil. Drizzle with honey; season with black pepper. Serve immediately.     Tip: If you like, peel the peaches. Immerse each peach into boiling water for 30 seconds. With slotted spoon remove to bowl of ice water to chill. Skins should peel off easily. Nutritional Information:1 PiecePROTEIN: 5 gramsFAT: 8 gramsCARBOHYDRATE: 18 gramsCALORIES: 160FIBRE: 1 gramSODIUM: 262 mg – Printed with permission from Foodland Ontario

Add Ontario Tender Fruit and Enjoy!     Summertime is the best time to enjoy the abundance of local fresh fruits, vegetables and so much more when shopping at your grocery stores, farmers’ markets and on-farm markets. Ontario tender fruit – peaches, plums, nectarines and grapes are ripe and ready to pick. Try these easy and delicious seasonal recipes everyone will love throughout the day.    Start your morning off with a Sunshine Smoothie Bowl bursting with bright peachy flavours. Freezing the fruit makes the base thick and creamy. Top off with your favourite granola, blueberries, raspberries and a drizzle of honey.    Peach and Burrata Crostini are delicious, colourful and make the perfect appetizer for a summer meal. Burrata is a fresh cheese known for its creamy texture and pairs well with sweet and juicy Ontario peaches.    Try both yummy summer salads throughout the season. Chicken Salad Lettuce Wraps are ideal for lunch or a light dinner. The chicken salad filling with a Waldorf twist uses deep purple coronation grapes, toasted walnuts and celery. Or, Sweet and Savoury Spinach Salad combines crisp greens, blended with smooth, tangy cheese and sweet tender fruit. The perfect summer salad for backyard get-togethers or the star of the picnic. You can assemble ahead and toss with the dressing just before serving.    After dinner or for an evening treat kids of all ages will love, turn on the barbecue and enjoy these tasty Grilled Grape S’mores. Juicy, sweet Niagara grapes make this classic summertime treat extra-irresistible…watch them disappear!    Enjoy ripe and ready Ontario tender fruit throughout the day!     Watch for the above mentioned recipes in the weeks ahead! Sunshine Smoothie Bowl Preparation Time: 10 minutesServes 2 1 can (14 oz/400 mL) coconut milk2 cups (500 mL) frozen sliced ripe Ontario Peaches (about 4   peaches)1/2 tsp (2 mL) almond extract Toppings:1/2 cup (125 mL) granola1/4 cup (125 mL) each Ontario Blueberries and Raspberries2 tsp (10 mL) Ontario Honey In blender, combine coconut milk, peaches and almond extract. Blend on high speed until smooth, about 2 minutes, scraping sides as needed. If required, add 2 tbsp (25 mL) water at a time to keep the base as thick as possible. Pour into 2 shallow bowls. Top each with granola, blueberries and raspberries; drizzle with honey. Serve immediately with a spoon. Tip: To freeze peaches for this recipe, slice and place on parchment paper-lined baking sheet in single layer. Freeze for 2 hour or until firm. Nutritional Information:1 ServingPROTEIN: 7 gramsFAT: 38 gramsCARBOHYDRATE: 45 gramsCALORIES: 548FIBRE: 5 gramsSODIUM: 110 mg – Printed with permission from Foodland Ontario 

Fruit Salad in Honey Rosé Change-up Ontario fruits as they come into season and prepare this sophisticated yet delicious fruit salad. Perfect for brunch or a light dessert! Preparation Time: 15 minutesCooking Time: 5 minutesChilling Time: 2 hoursServes 4 to 8 1/4 cup (50 mL) large flake oats2 tbsp (25 mL) chopped walnuts2 tsp (10 mL) Ontario Honey1 tsp (5 mL) vegetable oil1/4 tsp (1 mL) vanillaPinch ground cinnamon1 tbsp (15 mL) pumpkin seeds Fruit:1/2 cup (125 mL) VQA Ontario Rosé Wine2 tbsp (25 mL) Ontario Honey (or to taste)1 tbsp (15 mL) thawed frozen orange juice concentrate4 cups (1 L) whole, sliced or halved seasonal Ontario Fruits, such as Apricots, Blueberries, Coronation Grapes, Nectarines, Peaches, Plums, Raspberries and Strawberries1 cup (250 mL) 35% Ontario Whipping Cream1 tbsp (15 mL) icing sugar1 tsp (5 mL) vanilla     In small nonstick skillet, combine oats, nuts, honey, oil, vanilla and cinnamon; cook, over medium heat, stirring often until golden, about 5 minutes. Stir in pumpkinseeds; transfer to small bowl to cool.     Fruit: In large bowl, whisk wine, honey and orange juice to combine. Add fruit; gently toss. Cover; refrigerate until chilled, about 2 hours.     In large bowl, using electric mixer, on high speed, beat cream until it begins to thicken. Add icing sugar and vanilla; beat until soft peaks. To serve, spoon granola and fruit and wine mixture intobowls. Top with dollop of whipped cream. Nutritional Information:1 Serving (When recipe serves 8):PROTEIN: 2 gramsFAT: 13 gramsCARBOHYDRATE: 18 gramsCALORIES: 200FIBRE: 3 gramsSODIUM: 15 mg – Printed with permission from Foodland Ontario

Warm Bistro Salad with Grilled Veal Chops Impress your family and friends and serve this delicious bistro salad. Preparation Time: 20 minutesBaking Time: 50 minutesGrilling Time: 18 minutesServes 4 to 6 1/4 cup (50 mL) each melted butter and vegetable oil2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) each dried thyme leaves and Dijon mustard2 tsp (10 mL) Ontario Honey4 cloves Ontario Garlic, minced1/2 cup (125 mL) Ontario Sour Cream4 Ontario Yellow Fleshed Potatoes, cut into chunks1 Ontario Onion, cut into wedgesSalt and freshly ground pepper3 Ontario Beets, peeled and cut  into wedges12 oz (375 g) Ontario Crimini Mushrooms4 Ontario Veal Rib Chops (about 250 g each)1 head Ontario Romaine Lettuce2 oz (60 g) Ontario Chévre, crumbled2 tbsp (25 mL) chopped fresh Ontario Parsley     In small bowl, whisk together butter, 3 tbsp (45 mL) of the oil, vinegar, thyme, mustard, honey and garlic. Remove 2 tbsp (25 mL) of the mixture into another small bowl; stir in sour cream. Refrigerate.     In 9” x  13” (3.5 L) baking dish, toss potatoes and onion with 3 tbsp (45 mL) of the herb mixture. Season with salt and pepper and arrange in even layer. In small baking dish, toss beets with 1 tbsp (15 mL) of the herb mixture; cover with foil. Place dishes, side-by-side in 425°F (220°C) oven, Bake until tender about 50 minutes, tossing potatoes occasionally. Keep warm.     In medium bowl, toss mushrooms with 2 tbsp (25 mL) of the herb mixture; thread onto metal skewers. Season chops with salt and pepper. Place skewers and chops on greased grill over medium-high heat. Grill, covered, turning twice, for 12 minutes or until mushrooms are tender and chops reach internal temperature of 145°F (73°C) for medium-rare. Brush chops with remaining herb mixture during the last 2 minutes of grilling. Rest for 5 minutes.     Cut lettuce into quarters, keeping base intact to hold lettuce together. Brush cut sides of lettuce with remaining oil. Turn off heat, grill lettuce over remaining heat just until grill marked, 1 to 2 minutes. Arrange lettuce, chops and skewers on large board. Sprinkle with cheese and parsley. Serve potatoes, onions and beets on the side with remaining sour cream sauce. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 38 gramsFAT: 27 gramsCARBOHYDRATE: 30 gramsCALORIES: 520FIBRE: 5 gramsSODIUM: 790 mg – Printed with permission from Foodland Ontario

Charcuterie Salad Scoring high on ease of preparation and superb taste, this recipe combines charcuterie board flavours into an amazing salad. Preparation Time: 20 minutesCooking Time: 6 minutesServes 4 2 tbsp (25 mL) balsamic vinegar2 tsp (10 mL) Ontario Honey1 tsp (5 mL) Dijon mustard1 clove Ontario Garlic, pressed1/4 cup (50 mL) olive oilSalt and freshly ground pepper4 slices Ontario Prosciutto (60 g)4 cups (1 L) torn Ontario Red Leaf Lettuce2 cups (500 mL) Ontario Baby Spinach Leaves or Baby Arugula1 cup (250 mL) Ontario Raspberries1/2 cup (125 mL) diced Ontario Friulano or Cheddar Cheese1/3 cup (75 mL) Herbed Ontario Goat Cheese (Chèvre), crumbled1/2 cup (125 mL) maple walnuts (recipe below)8 crostini (toasted baguette slices) Maple Walnuts:1/2 cup (125 mL) walnut halves4 tsp (20 mL) Ontario Maple Syrup     In liquid measure, stir together vinegar, honey, mustard and garlic. In steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.     Line large microwave-safe plate with paper towel. Place prosciutto on top; cover with paper towels. Microwave on High for 2 minutes or until crisp. Cool slightly and break prosciutto into pieces.     In large bowl, toss leaf lettuce and spinach with half of the reserved dressing. Divide greens among 4 plates. Top each with raspberries, Friulano cheese, goat cheese, prosciutto and walnuts. Serve with crostini and additional dressing on the side.     Maple Walnuts: In small skillet, toast walnuts over medium heat 2 to 3 minutes. Stir in maple syrup; increase heat to high, cook, stirring constantly, until nuts are glazed, about 1 minute. Cool on parchment paper-lined plate.     Tip: To make crostini, slice baguette into long diagonal 1/4-inch (5 mm) slices. Lightly brush with olive oil. Place on baking sheet and broil, turning once until golden. Nutritional Information:1 ServingPROTEIN: 15 gramsFAT: 33 gramsCARBOHYDRATE: 26 gramsCALORIES: 456FIBRE: 3 gramSODIUM: 790  – Printed with permission from Foodland Ontario