Ontario food celebrates March It’s the perfect month to celebrate the end of winter. So, get into the kitchen and try these recipes prepared with delicious local 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. Mushroom and Turkey Stuffed Shells are the ideal family-friendly weeknight dinner. Jumbo pasta shells are stuffed with a hearty ground turkey-mushroom filling and topped with a Gouda cheese sauce. The free-form, rustic Beef Galette is delectable. The pie crust is filled with a savoury mixture of top sirloin, onion, garlic and carrot. Enjoy a wedge and it is sure to help you get through the last days of winter. Bangers (sausage) and Mash is a beloved Irish meal that makes for a tasty way to celebrate St. Patrick’s Day (March 17). Try this unique twist on a French-Canadian classic. Bangers Poutine is easy to make, affordable and a new family favourite! Enjoy a slice of Apple Loaf Cake for dessert or as a treat any time of the day. Apples add freshness to this buttery-maple cake with maple glaze. For best results, ensure all ingredients are at room temperature; remove eggs, milk and maple syrup from the refrigerator in advance. Buying food and cooking is different during COVID-19. Be prepared with a list before you head out for your weekly grocery shopping. Keep your distance from other shoppers and try to use one designated shopper per family if possible. Visit foodlandontario.ca to find quick and easy recipes you can make with food you can find in your fridge, freezer or pantry. During the upcoming weeks watch for the above mentioned recipes starting with Mushroom and Turkey Stuffed Shells. We hope you enjoy them!
Mushroom and Turkey Stuffed Shells Preparation Time: 25 minutesCooking Time: 45 minutesBaking Time: 18 minutesServes 6 24 jumbo pasta shells2 tbsp (25 mL) butter3 tbsp (45 mL) all-purpose flour1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) each salt and pepper1 cup (250 mL) low sodium chicken broth2 cups (500 mL) 2% Ontario Milk2 tbsp (25 mL) chopped fresh Ontario Parsley1 cup (250 mL) shredded Ontario Gouda Cheese Filling:1 tbsp (15 mL) butter1 small Ontario Onion, diced8 oz (227 g) Ontario Crimini Mushrooms, chopped2 cloves Ontario Garlic, minced1 large Ontario Carrot, shredded1/2 tsp (2 mL) each salt and pepper450 g Ontario Ground Turkey1/2 cup (125 mL) shredded Ontario Gouda Cheese1/3 cup (75 mL) breadcrumbs2 tbsp (25 mL) chopped fresh Ontario Parsley Lightly grease 9- x 13-inch (3 L) baking dish. Bring large pot of salted water to rolling boil. Cook pasta according to package directions until just al dente. Drain well; immediately place shells on bottom of baking dish. In large saucepan, melt butter over medium-high heat. Whisk in flour, garlic powder, salt and pepper cook for 30 seconds. Slowly whisk in chicken broth and then milk. Continue to whisk; bring to simmer, cook for 2 minutes or until thickened. Whisk in parsley and Gouda; remove from heat once cheese is melted. Filling: In large skillet, melt butter over medium-high heat. Cook onion for 3 minutes or until just browned. Stir in mushrooms, garlic, carrot, salt and pepper; cook for 5 minutes stirring occasionally. Add turkey, cook breaking up with wooden spoon, for 5 minutes. Stir 1 cup (250 mL) of the sauce into skillet. Spoon turkey filling into each pasta shell; place stuffed side up in baking dish. Top with remaining sauce, sprinkle with Gouda and breadcrumbs. Cover with foil, bake in 375°F (190°C) oven for 15 minutes. Remove foil; broil for 3 minutes. Serve sprinkled with parsley. Tip: Make ahead and refrigerate for up to 2 days. When ready to cook, bake covered with foil at 375°F (190°C) for 30 minutes. Remove foil and broil for 3 minutes. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 25 gramsCARBOHYDRATE: 46 gramsCALORIES: 559FIBRE: 2 gramsSODIUM: 790 mg- Printed with permission from Foodland Ontario
