The Crier’s “Recipe of the Week”
Easy Menu Ideas
Summer entertaining is made easy with tasty recipes featuring fresh Ontario ingredients. From Canada Day celebrations to a backyard barbecue, plan your summer menus around some of these fast, easy and seriously delicious dishes.
Brighten up your go-to-breakfast by making Eggs with Pico de Gallo. The fresh tomato salsa brings vibrance and flavour to fluffy scrambled eggs. You will want to make this not only for breakfast but for a light dinner too!
Did we say fast? Bring on the flavour with a Tandoori Chicken and Strawberry Spinach Salad. Local berries, spinach and seasoned chicken are tossed in a light cucumber and dill dressing, creating a flavour sensation in minutes.
How about easy? Forget about ordering take-out on those busy nights and prepare a quick Bok Choy and Beef Stir-Fry instead. Local ingredients make everything taste better.
End your meal with this cool, creamy mousse-style No-Bake Tart Cherry Cheesecake featuring Ontario red tart cherries. Serve topped with whipped cream and sprinkled with chocolate crumbs.
Make the most of your summer celebrations with fresh Ontario ingredients.
During the month of July, The Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them! Please note that we also publish the recipes on our website mildmaycrier.com .
Eggs with Pico de Gallo
This breakfast-for-dinner is going to become your family’s favourite. Creamy scrambled eggs are topped with a fresh uncooked salsa that takes minutes to prepare.
Preparation Time: 15 minutes
Cooking Time: about 5 minutes
Serves 4
Pico de Gallo:
4 cups (1 L) diced Ontario Tomatoes (about 4)
1/2 cup (125 mL) finely diced, Ontario Red Onion
1/2 cup (125 mL) chopped fresh Ontario Coriander
1 tbsp (15 mL) minced Ontario Jalapeño Pepper (or hot sauce to taste)
1 tbsp (15 mL) fresh lime juice
1/2 tsp (2 mL) salt
Eggs:
8 Ontario Eggs
1/4 cup (50 mL) Ontario Milk
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) butter
Pico de Gallo:
In medium bowl, combine tomatoes, onion, coriander, jalapeño pepper, lime juice and salt.
Eggs:
In large bowl, whisk together eggs, milk, salt and pepper.
In large nonstick skillet, melt butter over medium heat; swirl to coat pan. Add egg mixture; cook, stirring gently with wooden spoon, until creamy and just until set, about 4 minutes.
Serve Pico de Gallo and eggs with warm tortilla or warmed pita bread. Cover and refrigerate any leftover Pico de Gallo.Nutritional Information:
1 Serving
PROTEIN: 15 grams
FAT: 13 grams
CARBOHYDRATE: 11 grams
CALORIES: 223
FIBRE: 3 grams
SODIUM: 630 mg
- Printed with permission from Foodland Ontario
