Turkey Pot Pie Soup Comfort in a bowl and hearty enough for dinner with a green salad. Of course, you can skip the puff pastry topping, but it makes a great finish to the soup. Preparation Time: 20 minutesCooking Time: 22 minutesBaking Time: 10 minutesServes 6 (Makes 8 cups/2 L) Topping:1 sheet (225 g) frozen all-butter puff pastry, thawed1/3 cup (75 mL) finely grated Ontario Cheddar Cheese Soup:2 tbsp (25 mL) butter2 cloves Ontario Garlic, minced1 Ontario Onion, dicedSalt and black pepper1-1/2 cups (375 mL) unpeeled diced Ontario Potatoes1 cup (250 mL) diced Ontario Parsnip or Zucchini1/2 cup (125 mL) each diced Ontario Carrot and Ontario Celery1/2 cup (125 mL) chopped Ontario Button Mushrooms3/4 tsp (4 mL) dried thyme leaves1/4 tsp (1 mL) crushed red pepper flakes2 bay leaves1 carton (946 mL) low-sodium chicken broth3 tbsp (45 mL) all-purpose flour1/2 cup (125 mL) 10% Ontario Half-and-Half Cream or 18% Ontario Table Cream2-1/2 cups (625 mL) bite-size pieces cooked Ontario Turkey or Chicken1/3 cup (75 mL) finely chopped fresh Ontario Parsley Topping:     Unroll puff pastry sheet, leaving pastry on parchment paper. Using 2 to 3-inch (5 to 7.5 cm) floured cookie cutters cut out 12 to 15 puff pastry shapes (leftover pastry can be re-rolled). Slide parchment and pastry onto baking sheet. Evenly sprinkle Cheddar on each cut out, pressing gently into pastry. Refrigerate. Soup:     In large pot, over medium heat, melt butter. Add garlic, onion and pinch each of salt and pepper, cook stirring occasionally for 3 minutes. Stir in potatoes, parsnip, carrot, celery, mushrooms, thyme, pepper flakes and bay leaves. Add broth; bring to boil, cover and simmer gently until vegetables are tender, about 10 minutes.    Meanwhile, place baking sheet with puff pastry shapes in 425°F (220°C) oven. Bake 10 minutes or until golden. Set aside.    In small bowl, whisk flour into cream; gradually stir into soup, stirring continuously until mixture comes to boil. Simmer gently 2 minutes. Stir in turkey and parsley. Add salt and pepper to taste. Serve soup topped with pastry cut-outs. Nutritional Information:1 ServingPROTEIN: 22 gramsFAT: 17 gramsCARBOHYDRATE: 28 gramsCALORIES: 360FIBRE: 3 gramsSODIUM: 295 mg – Printed with permission from Foodland Ontario  

Celebrate Autumn with Harvest meals made easy      Enjoy the fall season with flavours brought deliciously to your plate by Ontario fresh food. The autumn harvest brings so much to our tables for all to enjoy. There’s plenty of local fresh vegetables, fruits and so much more at your grocery store, farmers’ market and on-farm market.    Sheet Pan Sausage and Vegetable Pasta is a super easy supper and provides lots of ingredient choices which your family will love. No matter what options you choose dinner will be delicious.    Enjoy a bowl of Turkey Pot Pie Soup. This soup delivers all the flavours of the traditional pot pie for a hearty dinner. You can finish the soup with a puff pastry topping, but if you are short on time it is delicious without. Complete your meal with a green salad.    Serve Roasted Vegetable Salad with Crispy Chickpeas as a warm side dish or at room temperature. For additional protein sprinkle with Ontario Feta. Or, enjoy with slices of roasted Ontario chicken or pork.    Apple Cranberry Muffins are the perfect not-too-sweet breakfast or after school snack. In less than 1 hour you can have freshly baked muffins filled with apples and cranberries or pears and cranberries – it’s your choice.    When shopping during COVID-19 we know that our food buying, and cooking is different right now. Shop safely and be prepared before you grocery shop. Prepare a list of what you need and buy what you need for the week. We are here to help. Visit us at foodlandontario.ca to find more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Make the most of Ontario’s autumn harvest with delicious easy family-friendly recipes everyone will enjoy. During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Sheet Pan Sausage and Vegetable Pasta Preparation Time: 20 minutesRoasting Time: 25 minutesCooking Time: 10 minutesServes 4 2 cups (500 mL) 1-inch (2.5 cm) pieces peeled Ontario Butternut Squash4 tsp (20 mL) olive oil1 tbsp (15 mL) chopped fresh Ontario Rosemary or ThymeSalt and black pepper2 Ontario Sweet or Hot Pork Sausages, about (250 g)1 Ontario Greenhouse Sweet Yellow or Orange Pepper, cut  into strips1 cup (250 mL) Ontario Cherry or Grape Tomatoes, halved1/2 cup (125 mL) chopped Ontario Onion1 clove Ontario Garlic, minced3-1/2 cups (875 mL) short pasta, such as fusilli or rotini1/2 cup (125 mL) Ontario Ricotta Cheese1/4 cup (50 mL) chopped fresh Ontario Parsley, Basil or Chives     Line large rimmed baking sheet with parchment paper. On pan, toss together squash, 2 tsp (10 mL) of the oil, rosemary and pinch each salt and pepper. Arrange in single layer. Poke sausages several times with fork; lay beside squash. Bake in 425°F (220°C) oven 15 minutes, turning sausages and squash over, halfway through.    In medium bowl, stir together yellow pepper, tomatoes, onion, garlic, remaining oil and pinch each salt and pepper; add to baking sheet. Return to oven; bake for 10 minutes or until tender. Remove from oven; keep warm.    Meanwhile, cook pasta according to package directions. Reserve 1/2 cup (125 mL) of the pasta water; drain pasta well. Return pasta to pot. Thinly slice sausages; add to pasta along with vegetables, 1/3 cup (75 mL) of the reserved pasta water and ricotta. Set over low heat; stir until ricotta coats pasta. Add remaining pasta water if needed. Add salt and pepper to taste; stir in parsley. Nutritional Information:1 ServingPROTEIN: 26 gramsFAT: 24 gramsCARBOHYDRATE: 65 gramsCALORIES: 585FIBRE: 5 gramsSODIUM: 710 mg – Printed with permission from Foodland Ontario

Frozen Peach Mousse Dessert Enjoy this creamy make-ahead delicious dessert topped with sliced peaches, blueberries and whipped cream. Preparation Time: 25 minutesCooking Time: 10 minutesBaking Time: 14 minutesRefrigeration Time: 30 minutesFreezing Time: 8 hours or overnightServes 12 2 cups (500 mL) graham wafer crumbs1/3 cup (75 mL) melted butter2 tbsp (25 mL) granulated sugar4 Ontario Egg Yolks2/3 cup (150 mL) granulated sugar1 tbsp (15 mL) finely grated lemon rind1/4 cup (50 mL) fresh lemon juice4 Ontario Peaches, peeled, pitted and puréed1/2 cup (125 mL) pure liquid egg whites1/4 tsp (1 mL) each cream of tartar and salt1/2 cup (125 mL) 35% Ontario Whipping Cream1 tsp (5 mL) vanilla Garnishes: Ontario Peach slices and Ontario Raspberries; 35% Ontario Whipping Cream, whipped     In medium bowl, combine crumbs, butter and 2 tbsp (25 mL) sugar; press evenly in parchment lined 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven for 12 to 14 minutes until lightly browned.    In medium heatproof bowl, whisk together egg yolks, 1/3 cup (75 mL) of the sugar, lemon rind and juice. Place bowl over simmering water, whisking constantly, until translucent and mixture coats the back of spoon 8 to 10 minutes. Add peach purée into egg mixture. Refrigerate until cold, about 30 minutes.    In separate medium bowl, using an electric mixer, on high speed, beat egg whites, cream of tartar and salt until foamy. Whisk in remaining sugar; beat until stiff peaks form. Gently fold egg whites into peach mixture.    In separate medium bowl, using electric mixer, on high speed, whip cream and vanilla until firm peaks form. Fold into peach mixture. Scrape filling over crust. Cover with foil; freeze for 8 hours or overnight.    Remove dessert from freezer, 30 minutes before serving. Remove springform ring; place on large plate. Place in refrigerator to soften before cutting into wedges. Garnish with peach slices, raspberries and dollop of whipped cream.    Tip: Make-ahead, wrap well and freeze up to 2 weeks. Nutritional Information:1 ServingPROTEIN: 4 gramsFAT: 13 gramsCARBOHYDRATE: 31 gramsCALORIES: 250FIBRE: 1 gramSODIUM: 192 mg- Printed with permission from Foodland Ontario

Roasted Pork Tenderloin with Melon Salsa If you have leftovers, wrap pork and melon salsa in large tortilla, lined with Ontario leaf lettuce for a quick lunch. Preparation Time: 15 minutesCooking Time: 5 minutesRoasting Time: 25 minutesServes 4 1 tbsp (15 mL) smoked paprika1 tsp (5 mL) each brown sugar, salt and cumin1/2 tsp (2 mL) each dry mustard, garlic powder and dried rosemary leaves1 Ontario Pork Tenderloin, trimmed (375 g)1 tbsp (15 mL) vegetable oil1 Ontario Jalapeño Pepper, minced1 cup (250 mL) diced Ontario Watermelon1 cup (250 mL) diced Ontario Muskmelon1/2 cup (125 mL) finely diced Ontario Red Onion2 tbsp (25 mL) chopped fresh Ontario Mint2 tbsp (25 mL) fresh lime juice2 tsp (10 mL) Ontario Honey     In small bowl, combine paprika, brown sugar, salt, cumin, dry mustard, garlic powder and rosemary; rub evenly over pork.    In large ovenproof skillet, heat oil over medium-high heat; brown pork on all sides, about 5 minutes in total. Place skillet in 400°F (200°C) oven and cook until meat thermometer inserted in thickest part registers 160°F (71°C), 20 to 25 minutes. Transfer to cutting board and tent with foil; let rest for 5 minutes.    In medium bowl, gently combine jalapeño, watermelon, muskmelon, onion, mint, lime juice and honey. Set aside.    Slice tenderloin diagonally; serve with salsa. Nutritional Information:1 ServingPROTEIN: 23 gramsFAT: 6 gramsCARBOHYDRATE: 13 gramsCALORIES: 199FIBRE: 1 gramSODIUM: 650 mg- Printed with permission from Foodland Ontario…

Nectarine and Berry Buckle Cake This yummy fruit and streusel topped cake is called a buckle because the batter “buckles” around the fruit as it bakes. Preparation Time: 20 minutesBaking Time: 40 minutesServes 16 Streusel:2 tbsp (25 mL) each all-purpose flour and brown sugar1 tbsp (15 mL) butter, melted1/4 tsp (1 mL) ground nutmeg Cake:1-1/2 cups (375 mL) all-purpose flour1-1/2 tsp (7 mL) baking powder1/2 tsp (2 mL) each ground nutmeg and cinnamon1/4 tsp (1 mL) salt1/4 cup (50 mL) butter, at room temperature3/4 cup (175 mL) granulated sugar2 Ontario Eggs1 tsp (5 mL) vanilla1/2 cup (125 mL) Ontario Milk2-1/2 cups (625 mL) sliced Ontario Nectarines1/2 cup (125 mL) Ontario Blueberries1/2 cup (125 mL) Ontario Raspberries Glaze:1 cup (250 mL) icing sugar1 tbsp (15 mL) hot water     Line 13- x 9-inch (3.5 L) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang on long sides.    Streusel: In small bowl, combine flour, sugar, butter and nutmeg until crumbly. Set aside.    Cake: In medium bowl, whisk together flour, baking powder, nutmeg, cinnamon and salt.    In large bowl, using electric mixer, on medium speed, beat butter with sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla. Using spatula, stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk. Spread batter into prepared pan. Top evenly with rows of nectarine slices, pressing slightly into batter. Sprinkle with blueberries and raspberries; top with streusel mixture.    Bake in 350°F (180°C) oven for 35 to 40 minutes or until tester inserted in centre comes out clean. Let pan cool on wire rack for 30 minutes.    Glaze: In small bowl, whisk together icing sugar with hot water. Drizzle over cake. Use parchment overhang to remove from pan; cut into squares.    Tip: This cake works well with other Ontario fruits such as peaches, plums and apricots. Nutritional Information:1 ServingPROTEIN: 3 gramsFAT: 5 gramsCARBOHYDRATE: 32 gramsCALORIES: 180FIBRE: 1 gramSODIUM: 100 mg- Printed with permission from Foodland Ontario

Chicken Peach and Blueberry Salad This gorgeous salad provides a delicious combination of colours, textures, aromas and flavours to make it the perfect summer salad. Preparation Time: 20 minutesCooking Time: 35 minutesGrilling Time: 12 minutesServes 4 1/2 cup (125 mL) pearl barley, rinsed2 boneless skinless Ontario Chicken Breasts (250 g)Salt and pepper1 tbsp (15 mL) vegetable oil2 tbsp (25 mL) white wine vinegar1-1/2 tsp (7 mL) Ontario Honey1 tsp (5 mL) each dry mustard and poppy seeds1/2 tsp (2 mL) salt1/4 cup (50 mL) vegetable oil1 Ontario Shallot, grated8 cups (2 L) torn Ontario Spinach Leaves1 cup (250 mL) Ontario Blueberries2 Ontario Peaches, pitted and sliced1/2 cup (125 mL) torn fresh Ontario Mint1/2 cup (125 mL) toasted sliced  almonds     In medium saucepan of boiling salted water, cook barley until tender; about 30 to 35 minutes. Drain and rinse under cold water; drain well.    Brush chicken with 1 tbsp (15 mL) oil; season with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Transfer to cutting board and tent with foil; let rest 5 minutes before slicing thinly.    In small bowl, whisk together vinegar and honey. Whisk in mustard, poppy seeds, salt and oil. Stir in shallot. Set aside.    In large bowl toss spinach, blueberries, peaches, mint, barley and chicken. Divide salad among plates; sprinkle with almonds. Serve dressing on the side. Nutritional Information:1 ServingPROTEIN: 22 gramsFAT: 25 gramsCARBOHYDRATE: 38 gramsCALORIES: 457FIBRE: 7 gramsSODIUM: 450 mg- Printed with permission from Foodland Ontario Recipe also available on our website mildmaycrier.com        _____________ 

Cherry Maple Butter Tart Squares Two favourite recipes meet in one decadent square that’s sure to delight fans of both cherry pie and butter tarts. You won’t believe the flavour combination of tart cherries and maple syrup butter tart on a simple, buttery shortbread crust until you try it! They freeze well too, so make extra for those sweet snack cravings well into the Fall. Preparation Time: 20 minutesBaking Time: 55 minutesMakes 24 1 cup (250 mL) butter, at room temperature1/4 cup (50 mL) granulated sugar1 tsp (5 mL) vanilla2 cups (500 mL) all-purpose flour Cherry Filling:3/4 cup (175 mL) granulated sugar3 cups (750 mL) drained pitted Ontario Red Tart Cherries1/2 cup (125 mL) juice from Ontario Red Tart Cherries3 tbsp (45 mL) cornstarch Butter Tart Filling:2 Ontario Eggs1/2 cup (125 mL) packed brown sugar1/2 cup (125 mL) Ontario Maple Syrup1/4 cup (50 mL) butter, melted1 tbsp (15 mL) apple cider vinegar1 tsp (5 mL) vanilla     In medium bowl, using wooden spoon, cream butter and sugar until smooth. Stir in vanilla. Stir in flour until mixture is crumbly. Press into 13- x 9-inch (3.5 L) metal baking pan, lined with parchment paper with 2-inch (5 cm) overhang on long sides, pressing dough evenly in bottom and about 1/2-inch (1 cm) up sides of pan to form raised edge about 1/4-inch (5 mm) thick. Bake in 350°F (180°C) oven for about 25 minutes or until edges are golden and top is set. Cherry Filling:     Meanwhile, in medium saucepan, combine sugar, cherries and half of the juice. Bring to boil over medium heat, stirring to dissolve sugar. In small bowl, whisk remaining juice into cornstarch; pour into saucepan. Cook, stirring, for about 2 to 3 minutes or until bubbling, thick and glossy. Remove from heat; set aside. Butter Tart Filling:     In large liquid measuring cup or medium bowl, whisk together eggs, sugar, maple syrup, butter, vinegar and vanilla until blended.     Remove crust from oven. Spread cherry filling evenly over hot crust inside raised edge. Slowly drizzle butter tart filling evenly over cherries (do not stir). Bake for about 30 minutes or until evenly puffed, golden brown and bubbling.     Let cool completely in pan on rack until room temperature and set (at least 4 hours). Use parchment overhang to remove from pan; using damp knife, cut into squares. Store covered with foil at room temperature for up to 2 days or freeze layered in parchment in an airtight container, for up to 2 months. Nutritional Information:1 SquarePROTEIN: 2 gramsFAT: 10 gramsCARBOHYDRATE: 30 gramsCALORIES: 214FIBRE: 1 gramSODIUM: 80 mg- Printed with permission from Foodland Ontario

The Crier’s “Recipe of the Week”

Flank Steak with Quick Cherry Chutney 

With cherry juice in the marinade and the spiced cherry chutney with just the right amount of sweet and tang, tender, juicy steak gets a fruity twist. The chutney can be made to eat right away or made ahead. Try it on pork, chicken or fish or with cheese and crackers. Preparation Time: 20 minutesMarinating Time: up to 24 hoursCooking Time: 20 minutesGrilling Time: 12 minutesServes 6 to 8; Chutney yields 1 cup (250 mL) 1-1/2 cups (375 mL) pitted Ontario Red Tart Cherries with juice (364 g)1 tbsp (15 mL) Ontario Sunflower Oil or vegetable oil2 tsp (10 mL) Dijon mustardSalt and freshly ground black pepper1 Ontario Beef Flank Steak (about 900 g)1 tbsp (15 mL) butter or vegetable oil3 Ontario Green Onions, thinly sliced1 clove Ontario Garlic, minced1/2 tsp (2 mL) mustard seeds1/4 tsp (1 mL) each ground cinnamon and ground cuminPinch crushed red pepper flakes1/4 cup (50 mL) each Ontario Honey and red wine vinegar1 tbsp (15 mL) chopped fresh Ontario Coriander (Cilantro) Leaves Spoon 1/4 cup (50 mL) of juice from the cherries into liquid measuring cup. Set remaining cherries and juice aside. Add oil, mustard, 1/4 tsp (1 mL) each salt and pepper to measuring cup; whisk to combine for marinade. Using sharp knife, gently score steak across the grain 3 or 4 times on each side. Place in large shallow dish or sealable plastic bag, pour in marinade; turn to coat. Cover; refrigerate for at least 4 hours or for up to 1 day. Meanwhile, in small saucepan, melt butter over medium heat. Cook green onions, garlic, mustard seeds, cinnamon, cumin, red pepper flakes and 1/8 tsp (0.5 mL) of salt, stirring for 3 minutes or until onions are softened. Stir in reserved cherries and juice, honey and vinegar; bring to boil. Reduce heat, boil gently, stirring often and mashing cherries, for about 15 minutes or until chutney is thickened and flavours are blended (it will thicken more upon cooling). Remove from heat; let cool to room temperature. (Cover and refrigerate for up to 1 week. Let warm to room temperature before serving.) To serve, remove steak from marinade, discarding marinade. Season steak with salt and pepper. Place on grill over medium-high heat. Grill, covered, turning once for 5 to 6 minutes per side, until steak reaches internal temperature of 145°F (63°C) for medium-rare. Transfer to cutting board, tent with foil and let rest for 5 minutes. Stir coriander into chutney; season to taste with salt. Cut steak into thin slices across the grain; serve chutney spooned over top. Variation:  Substitute Ontario Sweet Cherries or chopped Ontario Yellow Plums (or a mixture) for the Ontario Red Tart Cherries. Use 2 tbsp (25 mL) red wine vinegar in the marinade instead of cherry juice if unavailable. Nutritional Information:1 Serving (When recipe serves 8):PROTEIN: 25 gramsFAT: 11 gramsCARBOHYDRATE: 13 gramsCALORIES: 255FIBRE: 1 gramSODIUM: 240 – Printed with permission from Foodland Ontario

The Crier’s “Recipe of the Week

”Tart cherry summer meal ideas     Summer is here and there’s a bounty of local fresh vegetables, fruits and so much more at your grocery store, farmers’ market and on-farm market. To kick off the season, Ontario red tart cherries are the ideal fruit to provide both sweet and savoury meal ideas for breakfast to dessert. You can purchase small pails of the cherries pitted and chilled in the produce department.    Enjoy this delicious Tart Cherry Puff Pancake for breakfast or brunch. This big puffy, slightly custardy pancake takes only minutes to whip together. Serve with a side of bacon or ham. And, for brunch add a vinaigrette salad on the side.    Chicken Cherry Bowl is a hearty bowl of barley, cherries and is loaded with seasonal vegetables perfect for lunch or dinner. You can make this ahead, so it’s ready to enjoy or pack it up for a picnic. This recipe works well with Ontario yellow plums too.    Turn on the barbecue and grill this great dinner of Flank Steak with Quick Cherry Chutney. The chutney adds just the right amount of sweet and tang to the steak.  The chutney can be covered and refrigerated for up to one week.    These Cherry Maple Butter Tart Squares are decadent. If you love cherry pie and maple butter tarts this is the ideal combination. They freeze well too, so you can make extra for those sweet snack cravings well into the Fall.    When shopping during COVID-19 we know that our food buying, and cooking is different right now. Shop safely and be prepared before you grocery shop. Prepare a list of what you need and buy what you need for the week. We are here to help. Visit us at foodlandontario.ca to find more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Make the most of summer farm-fresh Ontario ingredients. Enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes. We hope you enjoy them!   Tart Cherry Puff Pancake Preparation Time: 10 minutesCooking Time: 5 minutesBaking Time: 20 minutesServes 4 3 Ontario Eggs, at room temperature2/3 cup (150 mL) all-purpose flour1/4 tsp (1 mL) salt3/4 cup (175 mL) Ontario Milk2 tbsp (25 mL) Ontario Maple Syrup2 tbsp (25 mL) butter2 cups (500 mL) drained pitted Ontario Red Tart Cherries Cream Cheese Drizzle:4 oz (125 g) cream cheese, at room temperature2 tbsp (25 mL) Ontario Maple Syrup3 tbsp (45 mL) Ontario Milk  (approx.)1/4 tsp (1 mL) almond or vanilla extract In medium bowl, whisk eggs until frothy. Sprinkle in flour and salt; whisk until smooth. Gradually whisk in milk and maple syrup until batter is smooth. Let stand for 5 minutes. Heat 9 to 10-inch (25 to 30 cm) cast iron or ovenproof skillet over medium heat for 5 minutes, until hot. Add butter; let melt. Add cherries; cook, stirring, for 3 minutes or until excess juices have evaporated and cherries are hot. Spread in single layer. Pour batter evenly over cherries. Remove from heat; transfer to oven. Bake in 425°F (220°C) oven for about 20 minutes or until puffed and well-browned around the edges. (It will quickly deflate; that’s expected.) Cream Cheese Drizzle: Meanwhile, in medium bowl, using an electric mixer, beat cream cheese and maple syrup until smooth. Beat in milk, adding 1 tsp (5 mL) at a time, if necessary, until a thick drizzling consistency. Stir in almond extract. Cut pancake into pieces; serve immediately with cream cheese drizzle. Variation: Cherry Bacon Cheese Puff Pancake: Add 4 slices Ontario Bacon, cooked and crumbled and 1/2 cup (125 mL) shredded aged Ontario Cheddar Cheese or other sharp Ontario Cheese or crumbled Feta Cheese to the batter after whisking in milk. Omit the Cream Cheese Drizzle. Nutritional Information:1 ServingPROTEIN: 12 gramsFAT: 21 gramsCARBOHYDRATE: 42 gramsCALORIES: 401FIBRE: 2 gramsSODIUM: 360 mg    – Printed with permission from Foodland Ontario        _____________

The Crier’s “Recipe of the Week”Grilled Chicken Cherry Bowl A hearty bowl of barley, Ontario greens, vegetables, chicken and bright red tart cherries makes a colourful and satisfying dinner. Try making this with quartered Ontario Yellow Plums instead of the cherries or half of each. Preparation Time: 15 minutesCooking Time: 45 minutesGrilling Time: 20 minutesServes 4 3/4 cup (175 mL) pot or pearl barley, rinsed2-1/2 cups (625 mL) sodium-reduced chicken broth1 sprig Ontario RosemarySalt and freshly ground black pepper1/4 cup (50 mL) Ontario Sunflower Oil or vegetable oil1 tsp (5 mL) finely chopped fresh Ontario Rosemary4 cups (1 L) bite-size Ontario Cauliflower Florets1 Ontario Sweet Yellow or Orange Greenhouse Pepper, cut into bite-size pieces500 g boneless skinless Ontario Chicken Breasts or Thighs1 cup (250 mL) drained pitted Ontario Red Tart Cherries2 tbsp (25 mL) juice from Ontario Red Tart Cherries1 tbsp (15 mL) red or white wine vinegar4 cups (1 L) torn Ontario Leaf LettuceHalf Ontario Greenhouse Cucumber, sliced In medium saucepan, combine barley, broth and rosemary sprig. Bring to boil over high heat. Cover; reduce heat to low and simmer for 30 to 40 minutes or until most of liquid is absorbed and barley is tender. Remove from heat; let stand covered for 5 minutes. Discard rosemary stem. Season to taste with salt and pepper. Meanwhile, in small bowl, combine 2 tbsp (25 mL) of the oil, chopped rosemary, 1/2 tsp (2 mL) each salt and pepper. In medium bowl, combine cauliflower and yellow pepper. Drizzle with half of the oil mixture; toss to coat. Brush remaining oil mixture over chicken. Place vegetables in grill basket, grill covered over medium-high heat for 5 minutes. Reduce heat to medium. Place chicken on grill beside basket. Grill, covered, turning chicken once and stirring vegetables occasionally, for about 12 minutes or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender-crisp and lightly charred. Transfer chicken to cutting board; tent with foil. Scatter cherries among vegetables in grill basket. Grill, covered, 2 to 3 minutes, until hot. Remove from grill. Meanwhile, in small bowl, whisk remaining oil, cherry juice, vinegar and salt and pepper, to taste. To serve, divide lettuce evenly between 4 large, individual serving bowls and top with warm or room temperature barley. Top with grilled vegetables and cherries and cucumber. Drizzle with dressing. Slice chicken and arrange on top. Tip:  To make ahead, let barley, chicken and vegetables cool completely and transfer to separate airtight containers. Refrigerate for up to 2 days. You can prepare in individual containers up to 8 hours ahead and keep refrigerated. Store the dressing in a separate container until ready to serve. Variation:  To use fresh sweet cherries, remove pits with a pitter or cut in half. Instead of juice in the dressing, increase vinegar to 2 tbsp (25 mL). Nutritional Information:1 ServingPROTEIN: 38 gramsFAT: 17 gramsCARBOHYDRATE: 47 gramsCALORIES: 486FIBRE: 6 gramsSODIUM: 440 mg – Printed with permission from Foodland Ontario