Heart-Shaped Apple Hand Pies These yummy, mini apple pies are the perfect way to say I “heart” you! Have fun decorating for Valentine’s Day and Family Day. Preparation Time: 40 minutesCooking Time: 7 minutesBaking Time: 15 minutesMakes 7 1 tbsp (15 mL) butter2-3/4 cups (675 mL) peeled diced Ontario Apples (such as Empire, McIntosh or Cortland)2 tbsp (25 mL) packed brown sugar1 tsp (5 mL) ground cinnamon1/2 cup (125 mL) Ontario Apple Juice or water2 tsp (10 mL) cornstarch1 pkg (400 g) refrigerated pie crusts, prepare according to package directions1 Ontario Egg, beaten Icing:   1/2 cup (125 mL) icing sugar2 tsp (10 mL) Ontario MilkPink and red decorating sprinkles or coloured sugar     In large nonstick skillet, melt butter over medium heat. Add apples, sugar and cinnamon. Cook for about 5 minutes, stirring often, until soft. In small bowl, whisk together apple juice and cornstarch until smooth; stir into apples. Cook for 2 minutes, until thickened. Transfer to small bowl; let cool     Unroll pie crust onto lightly floured surface. With 4-inch (10 cm) heart-shaped cookie cutter, cut out 6 hearts, placing heart points towards centre of crust. Repeat with remaining crust. Reroll scraps to cut 2 more hearts.     Brush edge of each pastry with egg. On 7 of the hearts, spoon 2 to 3 tbsp (25 to 45 mL) of the cooled apple mixture in the centre. Place another heart on top of each (egg side down). Using floured fork, seal edges well. Lightly press top to move filling inside to the edges, if necessary. Transfer hearts to parchment-lined large baking sheet. Cut 3 small slits in the top of each. Brush with egg. Bake in 375°F (190°C) oven for 15 minutes or until lightly browned. Let cool on wire rack. Icing:     Meanwhile, in small bowl, stir together icing sugar and milk until smooth; transfer to small zipper-lock bag. Press icing into one corner; cut across corner to create small hole.     Drizzle each heart with icing; immediately sprinkle with decorating sprinkles. Tip:     No heart cookie cutter? Simply cut a 4-inch (10 cm) heart out of paper and use as template to trace around with small knife. Nutritional Information:1 PiePROTEIN: 3 gramsFAT: 19 gramsCARBOHYDRATE: 47 gramsCALORIES: 372FIBRE: 2 gramsSODIUM: 350 mg – Printed with permission from Foodland Ontario

Ravioli Lasagna A super easy and tasty lasagna made with fresh ravioli and homemade sauce. Preparation Time: 30 minutesCooking Time: 25 minutesBaking Time: 40 minutesServes 8 1 tbsp (15 mL) olive oil1 cup (250 mL) chopped Ontario Onion750 g lean Ontario Ground Beef1 can (680 mL) garlic and herb pasta sauce1 can (540 mL) petite diced tomatoes4 pkgs (225 g each) fresh ricotta and spinach ravioli2 cups (500 mL) shredded Ontario Mozzarella Cheese2 tbsp (25 mL) minced fresh Ontario Parsley In large pot, heat oil over medium heat. Add onion; reduce heat to low, cover; cook for 6 minutes, stirring occasionally, until soft. Stir in beef; cook, stirring occasionally breaking beef apart, until browned. Stir in pasta sauce and tomatoes. Cover; simmer for 10 minutes, stirring occasionally. Spread 2 cups (500 mL) of the sauce in the bottom of 13- x 9-inch (3 L) baking dish. Arrange one-third of the ravioli, in rows, in single layer over sauce, slightly overlapping edges. Top with 2 cups (500 mL) of the sauce, ensuring to cover pasta edges. Sprinkle with 2/3 cup (150 mL) of the cheese. Repeat with another 2 layers. Cover with foil sprayed with nonstick spray. Bake in 350°F (180°C) oven for 30 minutes. Remove foil; bake 10 minutes. Remove from oven. Let stand 10 minutes. Sprinkle with parsley. Tip:  Can be made ahead, covered, and refrigerated for up to 1 day. Add 15 minutes to the baking time. Nutritional Information:1 ServingPROTEIN:  39 gramsFAT: 19 gramsCARBOHYDRATE: 60 gramsCALORIES: 573FIBRE: 6 gramsSODIUM: 911 mg – Printed with permission from Foodland Ontario

Island-Style Coleslaw This flavourful, creamy coleslaw is great with rice and peas and jerk (Jamaican spicy) chicken as part of an authentic West Indian menu. This flavourful, creamy coleslaw is great with rice and peas and jerk (Jamaican spicy) chicken as part of an authentic West Indian menu. Preparation Time: 20 minutesChilling Time: 1 hourServes 8 2/3 cup (150 mL) regular or light mayonnaise1 tbsp (15 mL) lime juice1 tbsp (15 mL) granulated sugar1 tsp (5 mL) prepared mustard1/2 tsp (2 mL) ground ginger1/4 tsp (1 mL) each of salt and pepper4 cups (1 L) shredded Ontario Green Cabbage1 Ontario Carrot, shredded1 small Ontario Onion, finely chopped1/4 cup (50 mL) chopped fresh Ontario Parsley In large bowl, combine mayonnaise, lime juice, sugar, mustard, ginger, salt and pepper. Add cabbage, carrot, onion and parsley; mix well. Chill for at least 1 hour before serving. Nutritional Information:1 ServingPROTEIN: 1 gramFAT: 15 gramsCARBOHYDRATE: 5 gramsCALORIES: 160FIBRE: 1 gramSODIUM: 190 mg – Printed with permission from Foodland Ontario  

Slow-Cooker Jerk Chicken Sandwiches     Flavourful, fall-apart, spicy chicken on buns are perfect for Super Bowl Sunday or after outdoor activities. Top with Foodland Ontario’s Island-Style Coleslaw. The Jerk chicken is also delicious served with a side of Caribbean rice and beans. Preparation Time: 20 minutesSlow-Cooker Time: HIGH 3 hoursServes 8 1-1/2 cups (375 mL) coarsely chopped Ontario Onion3 large cloves Ontario Garlic2 to 3 Scotch bonnet hot peppers (stems and seeds removed)1/4 cup (50 mL) low-sodium soy sauce1/4 cup (50 mL) apple cider vinegar2 tbsp (25 mL) lightly packed brown sugar1 tbsp (15 mL) dried thyme leaves1 tbsp (15 mL)  ground allspice2 tsp (10 mL) smoked paprika1.5 kg boneless skinless Ontario Chicken Thighs, (about 8)8 buns, such as ciabatta or whole wheat This recipe goes well with Island-Style Coleslaw which will be featured next week. Nutritional Information:1 ServingPROTEIN: 44 gramsFAT: 25 gramsCARBOHYDRATE: 43 gramsCALORIES: 577FIBRE: 4 gramsSODIUM: 819 mg- Printed with permission from Foodland Ontario

Delicious, Easy to Prepare Winter Recipes     Winter is the ideal time to head into the kitchen and enjoy easy to prepare 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.    Creamy Crimini Mushroom Soup is a velvety smooth delicious soup topped with homemade croutons. Enjoy a bowl of soup for lunch or as a starter for your winter meal.    Your family will love the super easy Ravioli Lasagna prepared with Ontario beef, onions, mozzarella cheese and fresh store-bought ravioli. Serve with a greenhouse lettuce salad and your meal is complete.    Slow-Cooker Jerk Chicken Sandwiches or Slow-Cooker Pulled Pork on onion buns are both tasty and excellent choices for Super Bowl Sunday or after outdoor winter activities. Enjoy topped with Island-Style Coleslaw. Or, serve the Jerk Chicken with a side of Caribbean rice and beans.    Yummy Heart-Shaped Apple Hand Pies are the perfect way to say I “heart” you on Valentine’s Day and Family Day. Get your family into the kitchen and let everyone help make them. The kids can help filling the pies and decorating. Yum!    There’s a lot available from Ontario during the winter months. Visit 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.    Enjoy preparing these delicious, easy to prepare 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!   Creamy Crimini Mushroom Soup Preparation Time: 15 minutesCooking Time: 30 minutesServes 6 (Yield 6-3/4 cups/1.675 L) 2 tbsp (25 mL) butter1 tbsp (15 mL) vegetable oil2 cups (500 mL) chopped Ontario Onion3  pkgs (227 g each) Ontario Crimini Mushrooms, coarsely chopped2 cloves Ontario Garlic, minced1 tsp (5 mL) dried thyme leaves2 tbsp (25 mL) all-purpose flour4 cups (1 L)  sodium reduced beef or vegetable broth1 cup (250 mL) 18% Ontario Table CreamFresh Ontario Thyme Sprigs Croutons:2 tbsp (25 mL) butter1 large clove garlic, halved1-1/2 cups (375 mL) 1/2-inch (1 cm) ciabatta bread cubes1/4 tsp (1 mL) dried thyme leavesSeasoning salt or salt and pepper, to taste     In large pot, heat butter and oil over medium heat. Add onion; reduce to low heat, cover, cook for 7 minutes, stirring occasionally, until lightly browned. Stir in mushrooms, garlic and thyme. Cover; cook for 7 minutes or until mushrooms are soft, stirring often. Add flour; cook stirring often for 2 minutes.     Stir in broth. Bring to boil, reduce heat and simmer covered for 10 minutes. In blender, purée mushroom mixture in batches, until very smooth; return to pot. Stir in cream; heat for 2 minutes, over medium heat, stirring often or until hot. Ladle into bowls; top with croutons. Garnish with thyme. Croutons:     While soup is simmering, in large nonstick skillet, over medium-low heat, melt butter. Add garlic; stir for 1 minute, discard garlic. Add bread cubes and thyme. Sprinkle with seasoning salt; stir to coat bread cubes. Cook, stirring, for about 2 minutes or until lightly browned. Remove to bowl. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 18 gramsCARBOHYDRATE: 19 gramsCALORIES: 264FIBRE: 2 gramsSODIUM: 510 mg – Printed with permission from Foodland Ontario

Chicken and Harissa Root Vegetables     Roast chicken is the perfect holiday dish as is, but here’s a twist, harissa paste. Harissa is a Middle Eastern ingredient that is perfect for adding smokiness and heat to your dish. It is found in either jars, cans or in a tube in many grocery stores. Or, look for it as a dried spice mixture in the spice section. Preparation Time: 20 minutesRoasting Time: 1 hour and 10 minutesStanding Time: 15 minutesServes 4 4 tsp (20 mL) olive oil1.5 kg Ontario Chicken1 tsp (5 mL) dried oregano leaves1/2 tsp (2 mL) each salt and pepper1/2 tsp (2 mL) sweet smoked paprika or regular paprika1 head Ontario Garlic2 Ontario Carrots, cut into 2-inch (5 cm) pieces2 Ontario Parsnips, cut into 2-inch (5 cm) pieces2 unpeeled Ontario Potatoes, cut into large bite-size pieces1 Ontario Onion, cut into 1/2-inch  (1 cm) rings2 cups (500 mL) peeled chunks (1-inch/2.5 cm) Ontario Rutabaga2 tbsp (25 mL) bottled harissa paste     Drizzle 2 tsp (10 mL) of the oil over chicken. Sprinkle with oregano, salt, pepper and paprika. Rub chicken with hands to coat evenly with spices all over the breast, legs and wings. Tie legs together with twine if you like.    Place chicken breast side up on rack on large rimmed baking sheet. Roast in 400°F (200°C) oven for 35 minutes.    Meanwhile, leaving peel on garlic, separate into cloves; place in large bowl. Add carrots, parsnips, potatoes, onion and rutabaga. Add remaining oil and harissa paste; stir to coat.    Add vegetables to baking sheet; spread in single layer. Roast for 15 minutes. Stir vegetables; roast 20 minutes or until chicken juices run clear when meat thermometer reaches 180°F (82°C) when inserted into the thickest part of thigh. Remove chicken and garlic to cutting board; let stand 15 minutes. For crispier vegetables; return to oven for 5 to 10 minutes. Carve chicken, squeeze roasted garlic out of skin and serve with vegetables. Tips:    If using dry harissa seasoning use 3 to 4 tsp (15 to 22 mL) as they vary in taste.    If you like, squeeze roasted garlic out of skin prior to serving. Nutritional Information:1 ServingPROTEIN: 34 gramsFAT: 23 gramsCARBOHYDRATE: 33 gramsCALORIES: 480FIBRE: 5 gramsSODIUM: 775 mg – Printed with permission from Foodland Ontario

Honey-Glazed Ham A glazed ham is an easy and delicious centrepiece for a larger group. Here, some of the honey-rosemary mixture provides the beautiful glaze for the last few minutes in the oven; then the remainder acts as a kind of gravy to drizzle over the cut slices. Preparation Time: 15 minutesCooking Time: 2 hours, 20 minutesStanding Time: 15 minutesServes 12 to 16 1 fully cooked, bone-in smoked Ontario Ham (7 to 8 lb/3.1 to 3.5 kg)1/2 cup (125 mL) Ontario Honey1/4 cup (50 mL) Dijon mustard2 tbsp (25 mL) minced fresh Ontario Rosemary1 clove Ontario Garlic, minced1/4 tsp (1 mL) cayenne pepper1 tbsp (15 mL) butter     Trim skin off ham, leaving thin layer of fat. Score fat in diamond pattern. Set ham, fat side up on rack in shallow roasting pan; add 2 cups (500 mL) water to pan. Cover top of ham with parchment paper, then whole pan with foil. Roast in 325°F (160°C) oven for 2 hours (or according to instructions on ham package) or until meat thermometer reaches an internal temperature of 140°F (60°C).    Meanwhile, in small saucepan, whisk together honey, mustard, rosemary, garlic and cayenne.    Remove ham from pan; set aside. Reserve 1/2 cup (125 mL) of the drippings, discard remaining drippings in pan. Return ham, uncovered, to pan. Add half of the reserved drippings and butter to honey mixture, stirring to melt butter. Brush liberally over ham; roast for 20 minutes, basting after 10 minutes. Remove to platter and tent with foil. Let stand for 15 minutes before carving. Add remaining drippings to glaze and heat over medium heat until bubbly; pour into gravy boat. Nutritional Information:1 Serving (When recipe serves 16):PROTEIN: 36 gramsFAT: 11 gramsCARBOHYDRATE: 12 gramsCALORIES: 300FIBRE: 0 gramsSODIUM: 1,695 mg – Printed with permission from Foodland Ontario

Sweet and Spicy Roasted Potatoes Enjoy spicy Ontario potatoes and sweet potatoes topped with a flavourful Middle Eastern-style dressing. Both potatoes and dressing can be made ahead and assembled before serving. Reheat potatoes or serve at room temperature. Preparation Time: 15 minutesRoasting Time: 30 minutesServes 4 to 6 3 to 4 unpeeled Ontario Sweet Potatoes, about 1-1/4 lbs (625 g)1 large unpeeled Ontario Potato1 small Ontario Red Onion1 tbsp (15 mL) olive oil1 tsp (5 mL) chili powder1/2 tsp (2 mL) salt1/4 tsp (1 mL) each ground cumin and cayenne pepper Dressing:1/4 cup (50 mL) plain Ontario Yogurt2 tbsp (25 mL) fresh lemon juice1 tbsp (15 mL) tahini1 clove Ontario Garlic, crushedPinch each salt and pepper1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves1 tbsp (15 mL) pumpkin seeds     Slice sweet and regular potatoes in half lengthwise. Then cut each half into 1/2-inch (1 cm) thick wedges. Peel onion, leaving stem intact. Slice into 1/2-inch (1 cm) wedges. Place vegetables in large bowl. Stir in oil. In small bowl, stir together chili powder, salt, cumin and cayenne. Sprinkle over vegetables; stir to evenly coat. Place on large parchment paper lined baking sheet. Roast in 425°F (220°C) oven, stirring after 15 minutes. Continue to roast 10 to 15 minutes or until potatoes are tender.    Dressing: Meanwhile, in small bowl, stir together yogurt, lemon juice, tahini, garlic, salt and pepper.    Place potato mixture on platter. Drizzle with yogurt dressing. Sprinkle with coriander and pumpkin seeds. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 4 gramsFAT: 4 gramsCARBOHYDRATE: 39 gramsCALORIES: 206FIBRE: 5 gramsSODIUM: 270 mg – Printed with permission from Foodland Ontario 

Apple Cranberry Muffins Ontario apples or pears combined with tart Ontario cranberries is a classic muffin paring; ideal for a not-too-sweet breakfast or afterschool snack. Preparation Time: 20 minutesBaking Time: 24 minutesMakes 12 Crumble:1/4 cup (50 mL) each brown sugar and all-purpose flour1/4 cup (50 mL) finely chopped nuts or large flake rolled oats1/4 tsp (1 mL) ground cinnamon3 tbsp (45 mL) melted butter Batter:2 cups (500 mL) all-purpose flour2 tsp (10 mL) baking powder1/2 tsp (2 mL) each baking soda and salt1-1/2 tsp (7 mL) ground cinnamon1/2 tsp (2 mL) ground ginger1/4 tsp (1 mL) ground nutmeg1 cup (250 mL) Ontario Buttermilk1/2 cup (125 mL) vegetable oil2/3 cup (150 mL) lightly packed brown sugar2 Ontario Eggs1 cup (250 mL) diced Ontario Apple or Pear or combination of both3/4 cup (175 mL) Ontario Cranberries, fresh or frozen12 very thin slices unpeeled Ontario Apple or Pear Crumble:     In small bowl, stir together sugar, flour, nuts and cinnamon. Stir in butter until combined; set aside.    Batter:     In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In medium bowl, whisk together buttermilk, oil, sugar and eggs. Gradually stir liquid mixture into flour mixture just until combined. Stir in apple and cranberries until evenly distributed.    Spoon batter evenly into greased 12-cup muffin pan. Using fingers, pinch crumble mixture together to form large crumbs, sprinkle over batter. Press in thin slice of apple. Bake in 375°F (190°C) oven 22 to 24 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 minutes. Remove muffins to rack to cool. Muffins will stay fresh in an airtight container for a couple of days. Nutritional Information:1 MuffinPROTEIN: 5 gramsFAT: 15 gramsCARBOHYDRATE: 37 gramsCALORIES: 298FIBRE: 2 gramsSODIUM: 198 mg – Printed with permission from Foodland Ontario

Roasted Vegetable Salad with Crispy Chickpeas Serve “salad” as a warm side dish or at room temperature. For additional protein sprinkle with Ontario Feta. Preparation Time: 20 minutesRoasting Time: 25 minutesServes 4 Chickpeas:1 can (398 mL) chickpeas, rinsed and well-drained1 tbsp (15 mL) olive oil1/4 tsp (1 mL) each salt and cayenne pepper Salad:4 cups (1 L) Ontario Cauliflower Florets1 cup (250 mL) Ontario Green Beans, trimmed and halved1 Ontario Greenhouse Sweet Red Pepper, cut into strips2 tbsp (25 mL) olive oil1 tbsp (15 mL) fresh lemon juice1/2 tsp (2 mL) each salt and dried oregano leaves1 clove Ontario Garlic, mincedFresh ground black pepper1/4 cup (50 mL) pitted olives, halved2 tbsp (25 mL) chopped fresh Ontario Dill or Chives Chickpeas:     Place chickpeas on rimmed baking sheet; pat very dry, discarding any skins. Drizzle with oil and sprinkle with salt and cayenne; toss to coat. Bake in 400°F (200°C) oven 25 to 30 minutes until dry and crispy, stirring after 15 minutes.    Salad:     Meanwhile, on large parchment lined baking sheet, place cauliflower, green beans and red pepper. In small bowl, whisk oil, lemon juice, salt, oregano, garlic and pepper to taste. Drizzle half over vegetables; stir to coat. Place on bottom rack of oven, roast 10 minutes. Stir; roast 10 to 16 minutes, until vegetables are slightly charred.    Serve vegetables on platter either warm or at room temperature. Scatter 1/2 cup (125 mL) of the chickpeas, olives and dill. Drizzle with remaining olive oil mixture.    Store remaining crispy chickpeas at room temperature, covered with paper towel. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 9 gramsCARBOHYDRATE: 16 gramsCALORIES: 165FIBRE: 5 gramsSODIUM: 470 mg – Printed with permission from Foodland Ontario