September marks the transition from summer to autumn, and it’s the perfect time to check out the harvest at your local grocery store, farmers’ market and on-farm market. Use seasonal ingredients to bring delicious fall flavours to life that will delight your family and friends. Our recipes are bound to keep you inspired as you embrace the changing season. Enjoy a slice of Cranberry Zucchini Bread that will leave you wanting more. The mellow flavour of the zucchini pairs perfectly with the tart cranberries. Great for breakfast, a mid-morning snack or pack it on the go. Buffalo Chicken Enchiladas are a new twist on the classic enchiladas. We combined the bold flavour of spicy Buffalo sauce, chopped chicken and gooey melted cheese, all wrapped up in a warm tortilla. If you have the time, double or triple the filling to have ready for tacos or a burrito bowl. Crisp sweet peppers, fresh corn, tomatoes and crumbled feta make this Creamy Street Corn Salad extra delicious. This flavourful salad will make a wonderful addition to steaks, burgers, wraps and rice bowls. Our baked Savoury Pork and Apple Bites are the perfect appetizer for your autumn entertaining. The flavour is heightened by the natural sweetness from the apples mingling with the savouriness of the pork tenderloin strips.It’s the perfect time to celebrate the autumn harvest in your kitchen with fresh produce and these flavourful recipes you’re sure to enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them! Cranberry Zucchini Bread Preparation Time: 20 minutesBaking Time: 1 hour and5 minutesMakes 9 slices 1/2 cup (125 mL) melted butter or vegetable oil1/2 cup (125 mL) plain Ontario Greek Yogurt1/2 cup (125 mL) granulated sugar1/4 cup (50 mL) packed brown sugar1 tbsp (15 mL) grated lemon rind1/4 cup (50 mL) fresh lemon juice2 Ontario Eggs1-3/4 cups (425 mL) all-purpose flour1 tsp (5 mL) each baking powder and baking soda1/2 tsp (2 mL) salt1-1/2 cups (375 mL) grated yellow or green Ontario Zucchini1/2 cup (125 mL) chopped fresh or frozen Ontario Cranberries Topping:1/2 cup (125 mL) plain Ontario Greek Yogurt2 tbsp (25 mL) Ontario Honey Grease 9- x 5-inch (2 L) metal loaf pan; line bottom and long sides with parchment paper, leaving overhang. Set aside. In large bowl, whisk together butter, yogurt, sugar, brown sugar, lemon rind, lemon juice and eggs until well combined. In medium bowl, stir together flour, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients, until just combined. Fold in zucchini and cranberries (batter will be slightly thick); scrape into prepared loaf pan. Bake in 325°F (160°C) oven for 1 hour and 5 minutes or until tester inserted into centre comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack and cool completely. Topping: In small bowl, combine yogurt and honey. To serve, cut into slices and top with dollop of honey yogurt. Nutritional Information:1 SlicePROTEIN: 6 gramsFAT: 16 gramsCARBOHYDRATE: 43 gramsCALORIES: 335FIBRE: 1 gramSODIUM: 180 mg – Printed with permission from Foodland Ontario
Cranberry Zucchini Bread
