A simple sauce in this Vietnamese-inspired stir-fry lets the flavours of the vegetables and beef shine. To make your prep efficient, chop the vegetables while the beef marinates. If you like substitute the beef with boneless skinless chicken. Preparation Time: 20 minutesMarinating Time: 15 minutesCooking Time: 10 minutesServes 4 250 g Ontario Beef Top Sirloin or other Grilling Steak4 tsp (20 mL) cornstarch3 tbsp (45 mL) reduced sodium soy sauce1/2 cup (125 mL) water2 tbsp (25 mL) rice vinegar2 tsp (10 mL) fish sauce1 tsp (5 mL) Ontario Honey2 tbsp (25 mL) vegetable oil8 oz (250 g) Ontario Shiitake Mushrooms, stems removed, caps thickly sliced12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally into 2-inch (5-cm) pieces1 red hot pepper, seeded and thinly sliced (optional)3 Ontario Green Onions, thinly sliced on the diagonal2 cups (500 mL) Ontario Bean Sprouts1/4 cup (50 mL) torn fresh Ontario Coriander (Cilantro) Leaves2 tbsp (25 mL) Ontario Roasted Peanuts, chopped     Cut steak across the grain into 1/4-inch (5-mm) thick strips. In medium bowl, combine beef, 1 tsp (5 mL) of the cornstarch and 1 tbsp (15 mL) of the soy sauce; set aside for 10 to 15 minutes.    In small bowl, whisk together remaining cornstarch and soy sauce, water, vinegar, fish sauce and honey until cornstarch is dissolved; set aside.    In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; add beef mixture, spreading strips evenly over wok; cook, turning once, until browned on both sides, about 2 minutes. Transfer to clean bowl; set aside.    Add remaining oil to wok; stir-fry mushrooms until starting to steam, about 3 minutes. Add asparagus and hot pepper (if using) and 1 to 2 tbsp (15 to 25 mL) water if wok is dry; stir-fry until asparagus is bright green, 1 to 2 minutes. Return beef mixture to wok; pour in cornstarch mixture. Stir-fry until sauce thickens and asparagus is tender-crisp, about 2 minutes. Add green onions, bean sprouts and coriander; stir-fry until sprouts wilt, for 1 minute. Sprinkle with peanuts. Nutritional Information:1 ServingPROTEIN: 20 gramsFAT: 12 gramsCARBOHYDRATE: 15 gramsCALORIES: 243FIBRE: 5 gramsSODIUM: 640 mg- Printed with permission from Foodland Ontario

Spring Favourites – Asparagus and Rhubarb     Spring is well underway and summer is just around the corner. Celebrate with our newest collection of flavour-packed recipes featuring Ontario asparagus and rhubarb. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Asparagus Potato Salad with Za’atar Yogurt Dressing is a delicious new twist on this tasty side dish. A versatile salad that can be served warm or at room temperature and goes well with grilled chicken, turkey or fish. The Za’atar spice blend adds a Middle Eastern taste to the asparagus and potatoes.    Enjoy a wedge of Herb Frittata with Asparagus for brunch, lunch or dinner. The frittata is loaded with fresh herbs and asparagus, providing your palate with a burst of spring flavours. Serve with fresh greenhouse tomatoes and cucumbers simply seasoned with salt and pepper.    Vietnamese-inspired Asparagus, Mushroom and Beef Stir-Fry is prepared with a simple sauce which brings out the delicious flavours of the asparagus, mushrooms and beef. This easy recipe will come together faster if you chop the vegetables while the meat is marinating.    Rhubarb Kuchen is a not-too-sweet traditional German dessert favourite to serve for an afternoon treat or dessert. It’s just as easy to make as a regular coffee cake. The tangy, tender rhubarb and the crispy streusel topping make this a truly memorable treat.    There’s lots of amazing food available from Ontario during the spring months. Visit us at foodlandontario.ca to find out what’s in season, and to learn more quick and easy recipes you can make with food you already have in your fridge, freezer or pantry. We are here to help!    Enjoy these flavour-packed asparagus and rhubarb recipes this spring.        During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Asparagus, Potato Salad with Za’atar Yogurt Dressing     Za’atar spice blend is a signature of Middle Eastern cuisine, featuring fragrant herbs and sesame seeds and accents asparagus and potatoes wonderfully. You can buy za’atar in the specialty food aisle or spice aisle. Preparation Time: 15 minutesCooking Time: 35 minutesServes 4 to 6 Dressing:1/2 cup (125 mL) 2% plain yogurt3 tbsp (45 mL) extra virgin olive oil1 tbsp (15 mL) apple cider vinegar1 tbsp (15 mL) chopped fresh Ontario Dill1 tsp (5 mL) za’atar spice blendSalt and pepper, to taste Salad:4 Ontario Potatoes, cut into 1-inch (2.5 cm) chunks, (about 1-1/4 lbs/625 g)Salt, to taste1 lb (500 g) Ontario Asparagus, trimmed1/2 cup (125 mL) crumbled Ontario Feta CheeseZa’atar spice blend and pepper, to taste Dressing:     In liquid measuring cup, whisk together yogurt, oil, vinegar, dill and za’atar; season with salt and pepper. Set aside. Salad:     Place potatoes in medium saucepan, add cold water to cover by 2-inches (5 cm); season with salt. Cover, bring to boil over high heat; reduce heat and boil gently, with lid ajar, until potatoes are almost tender, about 12 minutes. Add asparagus; boil until asparagus is just tender-crisp, 2 to 4 minutes.    Drain in colander, transfer to medium bowl. Using tongs, return asparagus to colander. Set potatoes aside to cool. Rinse asparagus with cold water until chilled; drain and set aside.    To serve, pour 1/4 cup (50 mL) of the dressing over potatoes; toss gently to coat. Arrange potatoes and asparagus on serving platter, drizzle with remaining dressing. Top with feta cheese. Season to taste with za’atar and pepper. Tip:     Serve the salad slightly warm or room temperature or cover and refrigerate dressing and cooked vegetables separately for up to 1 day to serve cold. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 6 gramsFAT: 10 gramsCARBOHYDRATE: 21 gramsCALORIES: 193FIBRE: 3 gramsSODIUM: 265 mg – Printed with permission from Foodland Ontario___________

Sesame Chicken and Vegetables This glazed baked sesame chicken and vegetable dish will quickly become a go-to for your family. If you like, add hot chili garlic paste to the sauce. Preparation Time: 25 minutesBaking Time: 15 minutesCooking Time: about 7 minutesServes 4 1 cup (250 mL) panko bread crumbs3 tbsp (45 mL) sesame seeds500 g skinless boneless Ontario Chicken Breasts3 tbsp (45 mL) cornstarch1 Ontario Egg, whisked2 tsp (10 mL) vegetable oil2 Ontario Greenhouse Sweet Peppers, chopped1 Ontario Onion, chopped1/2 cup (125 mL) no salt added chicken broth3 tbsp (45 mL) Ontario Honey2 tbsp (25 mL) each soy sauce and sesame oil1 tbsp (15 mL) each brown sugar and rice vinegar2 cloves garlic, pressed     In shallow bowl, combine panko and 2 tbsp (25 mL) of the sesame seeds. Cut chicken into bite-size pieces; place in medium bowl. Sprinkle with 2 tbsp (25 mL) of the cornstarch; toss to coat. Add egg; toss. Dredge chicken in breadcrumb mixture; press firmly to coat. Place on large, rimmed baking sheet sprayed with cooking oil. Lightly spray chicken with cooking oil. Bake in 450°F (230°C) oven for 15 minutes until chicken is no longer pink inside.     In small bowl, combine remaining cornstarch with 2 tbsp (25 mL) cold water. Set aside.     In large deep skillet or wok, heat oil over medium-high heat. Stir-fry peppers and onion until tender crisp about 5 minutes. Remove to medium bowl.     Return skillet to stovetop. Add broth, honey, soy sauce, sesame oil, brown sugar, rice vinegar and garlic; bring to boil. Stir in cornstarch mixture; cook until thickened, about 1 minute. Remove from heat, stir in pepper mixture and chicken; toss to coat. Sprinkle with remaining sesame seeds. Nutritional Information:1 ServingPROTEIN: 35 gramsFAT: 17 gramsCARBOHYDRATE: 50 gramsCALORIES: 490FIBRE: 3 gramsSODIUM: 785 mg – Printed with permission from Foodland Ontario

Black Pepper Beef     This flavourful main dish is popular in Cambodia. Fresh ground black pepper and lime juice accent tender beef slices while local lettuce, tomatoes and cucumber add freshness to this quick stir-fry. Preparation Time: 20 minutesCooking Time: about 5 minutesServes 4 500 g Ontario Grilling Beef Steak (Strip Loin), about 1/2-inch (1 cm) thick3 tbsp (45 mL) oyster sauce2 tbsp (25 mL) soy sauce1 tsp (10 mL) cornstarch1 tsp (5 mL) freshly ground coarse black pepper2 tsp (10 mL) granulated sugar2 cloves garlic, finely minced4 cups (1 L) Ontario Greenhouse Leaf Lettuce Leaves, torn2 Ontario Greenhouse Tomatoes, sliced12 diagonal slices Ontario Greenhouse Cucumber4 tsp (20 mL) vegetable oil1/4 cup (50 mL) thinly sliced Ontario Shallot Sauce:3 tbsp (45 mL) fresh lime juice3/4 tsp (4 mL) freshly ground coarse black pepper1/2 tsp (2 mL) salt     Slice beef across the grain into 1/4-inch (0.5 cm) thick slices; place in medium bowl. Add 1 tbsp (15 mL) each of the oyster sauce and soy sauce, cornstarch and black pepper; stir well to coat. Let stand at room temperature for 15 minutes.     Meanwhile, in small bowl, stir together remaining oyster sauce and soy sauce, sugar and garlic. Set aside.     Line platter with lettuce, top with tomatoes and cucumber, leaving room for beef.     Sauce: In small bowl, stir together lime juice, black pepper and salt.     Heat large cast iron skillet or wok over high heat. Swirl in 2 tsp (10 mL) of the oil. Add half of the beef mixture in single layer. Brown for 1 minute; then stir-fry for 1 minute. Transfer to plate. Repeat with remaining oil and beef. Reduce heat to medium. Return beef and any accumulated juices to skillet; add oyster sauce mixture. Stir-fry to coat beef, about 1 minute or until desired doneness. Add beef to platter, sprinkle with shallots. Drizzle sauce all over and serve. Nutritional Information:1 ServingPROTEIN: 30 gramsFAT: 10 gramsCARBOHYDRATE: 11 gramsCALORIES: 260FIBRE: 1 gramSODIUM: 975 mg – Printed with permission from Foodland Ontario  

Simply Delicious Springtime Dishes     Spring is the perfect time to make delicious meals featuring Ontario greenhouse vegetables. Your whole family will enjoy these colourful and easy to prepare dishes that work for a casual dinner or spring celebration. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Chopped Kachumber Salad is a refreshing crisp and tasty Indian-inspired salad that goes well with any grilled local meat, curry or dahl. This salad can also be served with pappadum or grilled naan and enjoyed as an appetizer or snack.    Dig into this glazed baked Sesame Chicken and Vegetables for dinner tonight. It will be ready and on the table faster than waiting for takeout to be delivered. You can easily adapt this recipe to your family’s preference if some like it hot!    This flavourful main dish Black Pepper Beef is popular in Cambodia. Fresh ground black pepper and lime juice accent tender beef slices while local greenhouse lettuce, tomatoes and cucumber add freshness to this quick stir-fry.    A great end to any meal is dessert of course. Apple Yogurt Cake is delicious, moist and easy to prepare. Serve with a glass of milk or your favourite warm beverage to enjoy anytime of the day.    Ontario has a lot on offer during the spring months. 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.    Whether you are planning a relaxing weekend or need dinner on the table asap, these springtime dishes featuring local food will help you do that.        During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Chopped Kachumber Salad     This refreshing crisp Indian-inspired salad is a delicious accompaniment to any grill, curry or dahl. Equally tasty, spooned over burgers, tacos or scrambled eggs. Or serve with pappadum or grilled naan as a snack or starter – versatile, tasty and easy. Preparation Time: 15 minutesServes 4 to 6 4 Ontario Mini Greenhouse Cucumbers, quartered and sliced (about 2 cups/500 mL)1 Ontario Greenhouse Sweet Yellow Pepper, diced2 cups (500 mL) quartered Ontario Greenhouse Grape or Cherry Tomatoes1/2 cup (125 mL) diced Ontario Shallot or Red Onion1/4 cup (50 mL) chopped fresh Ontario Coriander (Cilantro) Leaves2 tbsp (25 mL) fresh lemon juice1/2 tsp (2 mL) ground cumin1/2 tsp (2 mL) each salt and freshly ground black pepperPinch cayenne pepper     In large bowl, combine cucumbers, yellow pepper, tomatoes, shallot and coriander. Add lemon juice, cumin, salt, black pepper and cayenne; toss to combine. Taste and add more lemon juice if needed. Tips:     This salad is best served immediately to make sure the vegetables retain their crunch. If you like, chop the vegetables up to 2 hours ahead, cover and refrigerate. Add lemon juice and seasonings just before serving.    Swap fresh coriander (cilantro) with equal amount of chopped fresh Ontario mint. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 1 gramFAT: 0 gramsCARBOHYDRATE: 7 gramsCALORIES: 31FIBRE: 1 gramSODIUM: 200 mg – Printed with permission from Foodland Ontario

Apple Taquitos with Maple Sauce Crisp, sweet and delicious dessert taquitos are simple to make. These taquitos have all the makings of apple pie with a drizzle of maple syrup sauce. Preparation Time: 20 minutesCooking Time: about 15 minutesBaking Time: 15 minutesServes 6 3 cups (750 mL) peeled, diced Ontario Apples, such as Gala or Cortland (about 4)2 tbsp (25 mL) granulated sugar1 tbsp (15 mL) fresh lemon juice1 tsp (5 mL) ground cinnamon3/4 cup (175 mL) cold water2 tsp (10 mL) cornstarch Maple Sauce:1 cup (250 mL) Ontario Maple Syrup1/2 cup (125 mL) 35% Ontario Whipping Cream1/4 cup (50 mL) butter6 small (7-inch/18 cm) flour or whole wheat tortillasGround cinnamon     In medium saucepan, combine apples, sugar, lemon juice, cinnamon and 1/2 cup (125 mL) of the water. Bring to boil; reduce heat to medium-low and cook for 6 to 8 minutes, stirring occasionally, until apples are tender. In small bowl, stir cornstarch with 1/4 cup (50 mL) of the water until smooth. Stir into saucepan; bring to boil, reduce heat and simmer until thickened, stirring constantly. Set aside.     Maple Sauce: In small saucepan, combine maple syrup, cream and 2 tbsp (25 mL) of the butter; bring to boil over high heat. Reduce heat to medium-low, continue boiling, stirring occasionally for 5 to 7 minutes or until slightly thickened and coats a spoon. Set aside.     Melt remaining 2 tbsp (25 mL) of butter. To assemble taquitos, drizzle 1 tbsp (15 mL) of the maple sauce, down center of a tortilla. Spoon 3 tbsp (45 mL) of the apple filling over sauce. Roll tortilla tightly; place seam side down on parchment-lined baking sheet. Brush with butter; sprinkle with cinnamon. Repeat with remaining tortillas.     Bake in 375°F (190°C) oven for 15 minutes until golden brown and filling is bubbling at the ends. Serve with remaining maple sauce. Nutritional Information:1 ServingPROTEIN: 3 gramsFAT: 17 gramsCARBOHYDRATE: 66 gramsCALORIES: 422FIBRE: 2 gramsSODIUM: 210 mg – Printed with permission from Foodland Ontario

Baked Curry Ground Beef Enjoy this spiced ground meat mixture baked with an egg-based topping. Our version is similar to Bobotie which is considered to be a national dish in South Africa. This versatile dish can be made with Ontario beef, lamb or a combination of both. Serve with basmati rice and chutney. Preparation Time: 20 minutesCooking Time: about 15 minutesBaking Time: 50 minutesServes 6 2 slices white or whole wheat bread2 cups (500 mL) 2% Ontario Milk2 tsp (10 mL) vegetable oil1 Ontario Onion, chopped750 g lean Ontario Ground Beef, Lamb or combination of both  (375 g each)1 tbsp (15 mL) curry powder1 tsp (5 mL) each garlic powder and turmeric1 tsp (5 mL) salt1/2 tsp (2 mL) pepper1/4 cup (50 mL) apricot jam1 tbsp (15 mL) Worcestershire sauce2 Ontario Eggs4 bay leaves     Place bread in shallow pan. Pour 1/2 cup (125 mL) of the milk over bread; let soak.     In large non-stick skillet, heat oil over medium heat. Add onion; cook until softened, about 5 minutes, stirring often. Add beef; cook over medium-high heat, stirring, until browned, about 10 minutes. Stir in curry powder, garlic powder, turmeric, salt and pepper. Stir in soaked bread, jam and Worcestershire sauce until combined. Transfer to 8 cup (2 L) casserole dish; cover with foil. Bake in 350°F (180°C) oven for 30 minutes.     Meanwhile, in small bowl, beat eggs and remaining milk together. Remove casserole from oven. Remove foil; pour egg mixture evenly over the meat mixture. Place bay leaves on top. Bake for 15 to 20 minutes or until topping is golden brown. Let stand 10 minutes before serving. Remove bay leaves. Nutritional Information:1 ServingPROTEIN: 32 gramsFAT: 15 gramsCARBOHYDRATE: 19 gramsCALORIES: 332FIBRE: 0.5 gramsSODIUM: 610 mg – Printed with permission from Foodland Ontario

Sheet Pan Lamb Meatloaves with Roasted Vegetables For a delicious one-pan weeknight dinner, bake small meatloaves alongside hearty root vegetables. Preparation Time: 20 minutesCooking Time: 6 minutesRoasting Time: 50 minutesServes 4 3 Ontario Carrots, peeled and cut into chunks (about 3 cups/750 mL)2 large Ontario Potatoes, peeled and cut into chunks (about 2 cups/500 mL)1 Ontario Sweet Potato, cut into chunks (about 2 cups/500 mL)5 tsp (25 mL) vegetable oil3 tbsp (45 mL) chopped fresh Ontario Mint2 tbsp (25 mL) chopped fresh Ontario Rosemary1 tsp (10 mL) salt1 tsp (5 mL) pepper1 Ontario Onion, chopped1 Ontario Egg2/3 cup (150 mL) panko bread crumbs1/4 cup (50 mL) chopped fresh Ontario Parsley500 g lean Ontario Ground LambFreshly ground pepper     In large bowl, toss carrots, potatoes and sweet potato with 1 tbsp (15 mL) of the oil, 1 tbsp (15 mL) of the mint, 1 tbsp (15 mL) of the rosemary, 1/2 tsp (2 mL) of the salt and 1/2 tsp (2 mL) of the pepper. Place vegetables on large parchment-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 20 minutes.     Meanwhile, in small nonstick skillet, heat remaining oil over medium heat. Add onion; cook until softened, about 5 minutes, stirring often. Add remaining mint, rosemary, salt and pepper; cook for 1 minute. Remove from heat, transfer to large bowl. Add egg, bread crumbs, parsley and lamb; lightly mix together. With wet hands, divide into 4 portions; shape into loaves.     Remove pan from oven; stir vegetables and place meatloaves on the pan. Roast 30 minutes or until meat thermometer inserted in centre of meatloaves reads 160°F (71°C) and vegetables are tender. Sprinkle with pepper.     Tip: If you like, use lean Ontario Ground Beef and instead of mint and rosemary use 3 tbsp (45 mL) chopped fresh Ontario Thyme Leaves and 2 tbsp (25 mL) chopped fresh Ontario Oregano Leaves. Nutritional Information:1 ServingPROTEIN: 27 gramsFAT: 35 gramsCARBOHYDRATE: 55 gramsCALORIES: 640FIBRE: 6 gramsSODIUM: 910 mg – Printed with permission from Foodland Ontario

Spring into Flavourful Local Recipes     Cooking and eating local is easy when you buy delicious food grown and produced in Ontario. Spring into your kitchen with your family and start preparing these flavourful recipes featuring local goodness. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Enjoy a slice or two of Savoury Soda Bread any time of the day. Serve alongside your favourite soup or stew. And, if you are looking for a new recipe to add to your St. Patrick’s Day celebrations, this would be a great recipe choice.    Sheet Pan Lamb Meatloaves with Roasted Vegetables is a delicious and hearty one-pan weeknight dinner. The small meatloaves are baked with the root vegetables and ready to enjoy in less than 90 minutes.    Baked Curry Ground Beef is a spiced ground meat mixture baked with an egg-based topping. Our version is similar to Bobotie which is considered to be a national dish in South Africa. This versatile dish can be made with Ontario beef, lamb or a combination of both. Serve with basmati rice and chutney.    Enjoy these crisp, sweet and yummy Apple Taquitos with Maple Sauce for dessert. They are simple to prepare and your children will love to help make them. They have all the makings of apple pie with a drizzle of Ontario maple syrup sauce.    There’s a lot available from Ontario every month and we are here to help you. Visit us at 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; now let’s get cooking!    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Savoury Soda Bread Enjoy this classic Irish soda bread with some savoury additions – onion, Cheddar cheese and parsley. Serve with your favourite soup or stew. Preparation Time: 15 minutesCooking Time: 3 minutesBaking Time: 50 minutesMakes 1 loaf (16 slices) 2 tsp (10 mL) vegetable oil1 Ontario Onion, finely chopped2 cups (500 mL) whole wheat flour1-1/2 cups (375 mL) all-purpose flour1/2 cup (125 mL) large flake oats2 tsp (10 mL) salt1 tsp (5 mL) each baking powder and baking soda1/4 cup (50 mL) cold butter1-1/2 cups (375 mL) shredded Ontario Old Cheddar Cheese1/4 cup (50 mL) finely chopped fresh Ontario Parsley1-1/2 cups (375 mL) Ontario Buttermilk1 Ontario Egg     In small nonstick skillet, heat oil over medium heat. Add onion; cook until softened about 3 minutes, stirring often. Remove onions to small bowl; set aside.     In large bowl, combine whole wheat flour, all-purpose flour, oats, salt, baking powder and baking soda. Cut in butter with pastry blender or 2 knives until crumbly. Stir in onion, cheese and parsley until combined     In medium bowl, whisk together buttermilk and egg; add to flour mixture. With spatula stir until dough forms a ball. Knead dough on lightly floured surface for 1 to 3 minutes or until it just comes together. Shape into an 8-inch (23 cm) round loaf.     Place on parchment lined baking sheet. Cut “X” in top of dough, half the depth of the loaf and to within 1-inch (2.5 cm) of the edge. Dust top of loaf with flour.     Bake in 350°F (180°C) oven for 50 minutes or until the bottom of loaf sounds hollow when tapped. Cool on wire rack. Nutritional Information:1 Serving (1 Slice):PROTEIN: 8 gramsFAT: 8 gramsCARBOHYDRATE: 24 gramsCALORIES: 199FIBRE: 3 gramsSODIUM: 420 mg – Printed with permission from Foodland Ontario

Slow-Cooker Pulled Pork Pork slowly cooked in a tangy sauce until it pulls apart is delicious. Stir meat shreds into the sauce and serve on onion buns. Preparation Time: 15 minutesSlow-Cooker Time: LOW 6 to 7 hoursServes 8 2 cups (500 mL) thinly sliced Ontario Onions1.5 kg Ontario Pork Loin Roast2 cups (500 mL) chopped peeled Ontario Apples8 large onion buns Sauce:1 bottle (455 mL) chili sauce1/3 cup (75 mL) each grainy mustard and Ontario Honey2 tbsp (25 mL) chili powder2 tbsp (25 mL) each tomato paste and Worcestershire sauce1 tbsp (15 mL) packed brown sugar1 tsp (5 mL) smoked paprika (or 2 tsp/10 mL regular paprika)2 cloves Ontario Garlic, minced      Place onions on bottom of slow-cooker. Place pork on top. Sprinkle apples over top and down sides. Sauce:     In large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika, and garlic; pour over meat and apples. Cover and cook on LOW setting for 6 to 7 hours or until meat is fall-apart tender.     Remove roast to large plate. Using 2 forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns. Nutritional Information:1 ServingPROTEIN: 46 gramsFAT: 12 gramsCARBOHYDRATE: 64 gramsCALORIES: 552FIBRE: 6 grams – Printed with permission from Foodland Ontario