2019 - Ontario · 3 tbsp (45 mL) chopped fresh Ontario Chives Salt and pepper, to taste 1 lb (500 g) Ontario Asparagus, trimmed 2 tbsp (25 mL) vegetable oil (approx.) 4 fresh Ontario

2019CALENDAR

GOOD THINGS GROW IN ONTARIO

ALWAYS IN SEASONWhen you choose local, farm-fresh food for your table, it’s a healthy choice for your family and it supports local growers. Try our seasonal recipe suggestions for fresh inspiration throughout the year.

Good Things Grow In Ontario

AVAILABILITY GUIDE

In addition to the fruits and vegetables listed, Ontario has a wide variety of meat, poultry, fish, eggs, dairy, maple syrup, honey and processed food products available year-round.

Note: Availability dates may change by several weeks with respect to varieties and/or weather conditions.

FRUITS

Apples

Apricots

Blueberries

Cherries

Crabapples

Cranberries

Currants

Gooseberries

Grapes

Muskmelon

Nectarines

Peaches

Pears

Plums

Raspberries

Rhubarb

Strawberries (Field)

Strawberries (Greenhouse)

Watermelon

VEGETABLES

Artichoke

Asian Vegetables

Asparagus

Beans (Green/Yellow)

Beets

Bok Choy

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC


VEGETABLES CONT.

Celery

Corn

Cucumber (Field)

Cucumber (Greenhouse)

Eggplant

Garlic

Leeks

Lettuce (Assorted)

Lettuce (Greenhouse)

Mushrooms

Onions (Cooking)

Onions (Green)

Onions (Red)

Parsnips

Peas (Green)

Peas (Snow)

Peppers (Field)

Peppers (Greenhouse)

Potatoes

Pumpkin

Radicchio

Radishes

Rapini

Rutabaga

Spinach

Sprouts

Squash

Summer Squash

Sweet Potatoes

Tomatoes (Field)

Tomatoes (Greenhouse)

Zucchini


Connect with us.

foodlandontario.ca

Preparation Time: 20 minutes | Baking Time: 45 minutes | Serves 8

Nutritional Information: 1 Serving Protein: 25 grams | Fat: 23 grams | Carbohydrate: 31 grams Calories: 425 | Fibre: 3 grams | Sodium: 285 mg

2 Ontario Leeks (white and light green parts), thinly sliced2-1/2 cups (625 mL) cubed (1/2-inch/1 cm) Ontario Butternut Squash1 cup (250 mL) frozen Ontario Corn Kernels1 cup (250 mL) frozen chopped Ontario Green Beans 2 tbsp (25 mL) vegetable oil1 tsp (5 mL) dried thyme leaves1/4 tsp (1 mL) each salt and pepper3 tbsp (45 mL) butter1/2 cup (125 mL) all-purpose flour1/2 tsp (2 mL) dried rosemary leaves4 cups (1 L) sodium-reduced chicken broth4 cups (1 L) cubed cooked Ontario Turkey1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated1 Ontario Egg, lightly beaten Fresh Ontario Thyme Leaves

In large bowl, toss together leeks, squash, corn, beans, oil, 1/4 tsp (1 mL) of the thyme and half each of the salt and pepper. Spread on foil-lined baking sheet. Roast in 450°F (230°C) oven for 20 minutes.

Meanwhile, in medium saucepan, melt butter on medium heat. Add flour, remaining thyme, rosemary and remaining salt and pepper; whisk for 1 minute. Gradually whisk in broth; bring to boil. Reduce heat and simmer, whisking until thickened, 3 to 5 minutes. Add turkey; pour over vegetables, stir to combine.

Unroll pastry sheet, leaving on parchment paper. Roll pastry into 10- x 12-inch (25 x 27 cm) rectangle; cut into 8 pieces. Prick all over with fork; arrange over top of filling. Lightly brush with egg. Bake in 400°F (200°C) oven for 20 to 25 minutes or until pastry is golden brown. Serve topped with thyme leaves.

Sheet Pan Turkey Dinner

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

S

2916

M

31017

T

4111825

W

5121926

T

6132027

F

7142128

S18152229

DECEMBER 2018

2330

2431

JANUARY 2019Connect with us.

foodlandontario.ca

1 2 3 4 5

76 8 9 10 11 12

1413 15 16 17 18 19

2120 22 23 24 25 26

2827 29 30S

3101724

M

4111825

T

5121926

W

6132027

T

7142128

F181522

S291623

FEBRUARY 201931

New Year’s Day

Preparation Time: 15 minutes | Cooking Time: 10 minutes Slow-Cooker Time: 8 hours | Serves 6


750 g Ontario Lamb Shoulder, cut into 1-inch (2.5 cm) chunks1 can (540 mL) chickpeas, drained and rinsed1/2 cup (125 mL) dried apricots, halved 1 tbsp (15 mL) ground coriander2 tsp (10 mL) ground cumin 1 tsp (5 mL) each paprika and salt 1/2 tsp (2 mL) each cayenne pepper and ground cinnamon1/4 tsp (1 mL) black pepper1 tbsp (15 mL) vegetable oil2 Ontario Carrots, chopped1 Ontario Onion, chopped 1 tbsp (15 mL) minced fresh gingerroot 1 clove Ontario Garlic, minced1 cup (250 mL) sodium-reduced beef broth2 tbsp (25 mL) tomato paste3 cups (750 mL) cooked couscous2 tbsp (25 mL) chopped fresh Ontario Coriander Leaves

Place lamb, chickpeas and apricots in 6 quart (6 L) slow-cooker.

In small bowl, combine ground coriander, cumin, paprika, salt, cayenne, cinnamon and black pepper; set aside.

In large nonstick skillet, heat oil over medium heat. Add carrots and onion; cook for 5 minutes. Add ginger, garlic and spice mixture, stir about 30 seconds or until fragrant.

In small bowl, whisk together broth and tomato paste; stir into vegetables. Bring to simmer. Pour into slow-cooker, stirring to combine. Cover, cook on LOW for 6 to 8 hours or until lamb is tender. Serve over couscous; top with coriander.

Slow-Cooker Lamb Tagine


S

31017

M

4111825

T

5121926

W

6132027

T

7142128

F18152229

S29162330

MARCH 2019

FEBRUARY 2019Connect with us.

foodlandontario.ca

43 5 6 7 8 9

1110 12 13 14 15 16

1817 19 20 21 22 23

1 2S

6132027

M

7142128

T18152229

W29162330

T310172431

F4111825

S5121926

JANUARY 2019

2524 26 27 28

2431

Family Day

Valentine’s Day

Preparation Time: 10 minutes | Cooking Time: 12 minutes Cooling Time: 10 minutes | Baking Time: 15 minutes | Serves 4 to 6

Nutritional Information: 1 Serving (When recipe serves 6): Protein: 18 grams | Fat: 11 grams | Carbohydrate: 44 grams Calories: 340 | Fibre: 3 grams | Sodium: 485 mg

1 tbsp (15 mL) vegetable oil1 cup (250 mL) each thinly sliced Ontario Carrots and Red Onion1-1/2 cup (375 mL) sliced Ontario White Button Mushrooms2 tbsp (25 mL) all-purpose flour1 cup (250 mL) sodium-reduced chicken broth1/2 cup (125 mL) shredded Ontario Mozzarella Cheese1/2 cup (125 mL) shredded Ontario Extra Old Cheddar Cheese 1 tsp (5 mL) dried thyme leaves Salt, black pepper and crushed red pepper flakes1 prepared pizza dough (500 g)1 cup (250 mL) shredded cooked Ontario Chicken1/3 cup (75 mL) frozen Ontario Peas1 tbsp (15 mL) chopped fresh Ontario Parsley Leaves

In large nonstick skillet, heat oil over medium heat. Add carrots and onion; cook, stirring occasionally for 7 minutes or until softened. Stir in mushrooms; cook 2 minutes. In glass measure, whisk flour into broth; stir into skillet. Bring to simmer, stirring often. Reduce heat to medium-low; simmer until thickened, about 2 minutes. Remove from heat, stir in half each of the cheese. Stir in thyme, season to taste with salt, black pepper and red pepper flakes. Transfer to medium bowl; refrigerate for 10 minutes.

On floured surface, roll out dough to 12-inch (30 cm) circle; place on lightly greased 12-inch (30 cm) pizza pan. Evenly spread vegetable sauce; top with chicken, peas and remaining cheeses. Bake on bottom rack in 500°F (260°C) oven, until crust is golden, 12 to 15 minutes. Let stand 10 minutes. Sprinkle with parsley.

Chicken Pot Pie Pizza


MARCH 2019Connect with us.

foodlandontario.ca

43 5 6 7 8 9

1110 12 13 14 15 16

1817 19 20 21 22 23

28 29 302524 26 27

1 2S

7142128

M18152229

T29162330

W3101724

T4111825

F5121926

S6132027

APRIL 2019S

3101724

M

4111825

T

5121926

W

6132027

T

7142128

F181522

S291623

FEBRUARY 2019

St. Patrick’s Day

Daylight Saving Time Begins

First Day of Spring

31

Preparation Time: 10 minutes | Cooking Time: 10 minutes Baking Time: 65 minutes | Serves 6 to 8

Nutritional Information: 1 Serving (When recipe serves 8): Protein: 19 grams | Fat: 17 grams | Carbohydrate: 490 grams Calories: 432 | Fibre: 4 grams | Sodium: 788 mg

2 hot or sweet Italian sausages (about 250 g)1 Ontario Onion, chopped 1 each Ontario Greenhouse Sweet Yellow and Orange Pepper, chopped1 clove Ontario Garlic, minced1 tsp (5 mL) dried basil leaves Pinch crushed red pepper flakes 1 can (680 mL) tomato pasta sauce6 cups (1.5 L) rigatoni pasta (375 g)2 cups (500 mL) shredded Ontario Mozzarella Cheese 1/2 cup (125 mL) grated Ontario Asiago CheeseGarnish: fresh Ontario Basil Leaves, fresh Ontario Thyme Leaves and crushed red pepper flakes

Squeeze sausage meat out of casings; crumble in large nonstick skillet. Over medium-high heat, cook, stirring constantly to break meat up, until partially cooked, 5 minutes. Add onion, yellow and orange peppers and garlic; cook until meat is no longer pink, 5 minutes. Remove from heat; add basil and red pepper flakes. Stir in tomato sauce.

In greased 12 cup (3 L) baking dish, spread half of the pasta. Spoon half of the sauce mixture evenly over pasta. Sprinkle with half of the mozzarella. Repeat with remaining pasta, sauce and mozzarella. Pour 1-1/2 cup (375 mL) water over all. Cover tightly with foil; place dish on rimmed baking sheet. Bake in 400°F (200°C) oven for 1 hour or until pasta is tender. Remove foil, sprinkle with asiago cheese and bake for 5 minutes.

Let stand for 10 minutes before serving. Garnish with basil, thyme and red pepper flakes.

Sausage and Pepper Pasta Bake


APRIL 2019Connect with us.

foodlandontario.ca

1 2 3 4 5 6

87 9 10 11 12 13

1514 16 17 18 19 20

2221 23 24 25 26 27

2928 30S

5121926

M

6132027

T

7142128

W18152229

T29162330

F310172431

S4111825

MAY 2019S

31017

M

4111825

T

5121926

W

6132027

T

7142128

F18152229

S29162330

MARCH 2019

Good Friday

Easter MondayEarth Day

2431

Preparation Time: 10 minutes | Grilling Time: 20 minutes | Serves 4


3 tbsp (45 mL) butter3 tbsp (45 mL) Ontario Honey3 tbsp (45 mL) Dijon mustard2 tbsp (25 mL) fresh lemon juice3 tbsp (45 mL) chopped fresh Ontario Chives Salt and pepper, to taste1 lb (500 g) Ontario Asparagus, trimmed 2 tbsp (25 mL) vegetable oil (approx.)4 fresh Ontario Walleye Fillets (skin on), about 175 g each 2 cups (500 mL) Ontario Grape Tomatoes

In medium glass bowl, melt butter in microwave, about 30 seconds on High. Whisk in 1 tbsp (15 mL) each of the honey and mustard. Whisk in lemon juice until smooth. Stir in 2 tbsp (25 mL) of the chives, season to taste with salt and pepper. Set sauce aside.

Lightly brush asparagus with some of the oil, season with salt and pepper. Grill over medium-high heat until lightly charred, about 6 minutes. Remove from grill.

Pat fish fillets dry. In small bowl, stir together remaining honey and mustard; brush flesh side of fish. Season with salt and pepper. Place fillets flesh side down on large greased flat barbecue topper. Grill over medium-high heat for 4 minutes. Turn fish over; grill until fish flakes easily with fork, 3 to 4 minutes.

Meanwhile, toss tomatoes with remaining oil, season with salt and pepper. Place in grill basket; grill over medium-high heat until softened, about 5 minutes.

To serve, place tomatoes and asparagus on plates. Top with fish, drizzle with sauce; sprinkle with remaining chives.

Grilled Walleye, Asparagus and Tomatoes


MAY 2019Connect with us.

foodlandontario.ca

65 7 8 9 10 11

1 2 3 4

1312 14 15 16 17 18

2019 21 22 23 24 25

S

7142128

M18152229

T29162330

W3101724

T4111825

F5121926

S6132027

APRIL 2019S

2916

M

3101724

T

4111825

W

5121926

T

6132027

F

7142128

S18152229

JUNE 2019

2330

282726 30 3129

Victoria Day

Mother’s Day

5 Ontario Egg Whites, at room temperature1-1/4 cup (300 mL) granulated sugar 2 tsp (10 mL) cornstarch2 tsp (10 mL) fresh lemon juice 2/3 cup (150 mL) seedless strawberry jam 4 cups (1 L) quartered Ontario Strawberries1 tsp (5 mL) grated lemon rind1 cup (250 mL) 35% Ontario Whipping Cream1/2 cup (125 mL) 0% plain Greek yogurt2 tbsp (25 mL) icing sugar1 tsp (5 mL) vanilla

Line baking sheet with parchment paper; draw 12- x 7-inch (30 x 18 cm) rectangle. Turn paper over.

In large bowl, using electric mixer on medium speed, beat egg whites until soft peaks form. Reserve 1 tbsp (15 mL) of the sugar in medium bowl. With mixer running, gradually beat in remaining sugar, 2 tbsp (25 mL) at a time. Add cornstarch and 1 tsp (5 mL) of the lemon juice. Beat on high speed, until stiff, glossy peaks form. Spread meringue into rectangle on baking sheet; dollop jam on top, swirl with tip of knife. Bake in 250°F (120°C) oven until crisp on outside; and a little sticky inside, about 1 hour and 15 minutes. Turn oven off, open door a crack; let meringue cool completely for about 2 hours. Transfer to serving platter.

To the reserved sugar, add strawberries, remaining lemon juice and rind; stir together. In large bowl, using electric mixer on high speed, whip cream, yogurt, icing sugar and vanilla until soft peaks form and mixture is thick. Spread over meringue; spoon strawberries with juice over top.

Preparation Time: 25 minutes | Baking Time: 1 hour and 15 minutes Standing Time: 2 hours | Serves 8 to 10

Nutritional Information: 1 Serving (When recipes serves 10): Protein: 4 grams | Fat: 9 grams | Carbohydrate: 48 grams Calories: 280 | Fibre: 1 gram | Sodium: 40 mg

Strawberry Swirl Meringue

JUNE 2019Connect with us.

foodlandontario.ca


1

32 4 5 6 7 8

109 11 12 13 14 15

1716 18 19 20 21 22

2423 25 26 27 28 29

30

S

7142128

M18152229

T29162330

W310172431

T4111825

F5121926

S6132027

JULY 2019S

5121926

M

6132027

T

7142128

W18152229

T29162330

F310172431

S4111825

MAY 2019

Father’s Day

Local Food Week Begins

First Day of Summer

Nutrition Guide• All serving sizes align with Canada’s Food Guide recommendations, while all nutrition information aligns with the Canadian Nutrient File. • As “Your Friend in the Kitchen”, Foodland Ontario offers wonderful recipes, tips, food facts, and cooking videos featuring fresh Ontario foods.

FOOD GROUPS

VEGETABLES

Asparagus

Bok Choy

Broccoli

Carrots

Cauliflower

Corn

Cucumbers – Field & Greenhouse

Lettuce – Assorted & Greenhouse

Mushrooms

Onions

Peppers - Field & Greenhouse

Potatoes

Rutabaga

Tomatoes – Field & Greenhouse

125 mL cooked

125 mL cooked

125 mL raw

125 mL raw

125 mL raw

125 mL cooked

125 mL

250 mL

125 mL raw

125 mL raw

125 mL raw

125 mL cooked

125 mL cooked

125 mL raw

FRUITS

Apples

Blueberries

Cherries

Grapes

Nectarines

Peaches

Pears

Plums

Raspberries

Rhubarb

Strawberries

Watermelon

1 medium

125 mL

125 mL

125 mL

1 fruit

1 medium

1 medium

1 fruit

125 mL

125 mL

125 mL

125 mL

72

44

78

55

60

38

96

30

34

15

28

24

19

11

20

15

14

9

26

8

8

3

7

6

3

2

3

1

2

2

5

1

4

1

2

Vitamin C

Vitamin C

Vitamin C

Vitamin C

Vitamin C

Vitamin C

Vitamin C, Folate

Vitamin C

Vitamin C

Vitamin K, Vitamin C

Vitamin C

Lycopene

SERVING CALORIES CARBO- HYDRATE (grams)

DIETARY FIBRE (grams)

A SOURCE OF

21

11

16

28

13

70

9

9

11

36

22

63

35

17

4

2

3

8

3

17

2

2

2

9

5

15

8

4

2

1

1

2

1

2

1

1

1

1

1

2

2

2

Vitamin C, Folate

Vitamin A, Folate

Vitamin C, Folate

Vitamin A, Folate

Vitamin C, Folate

Vitamin C, Folate

Vitamin C, Folate

Vitamin A, Folate

Niacin

Vitamin C, Folate

Vitamin C, Vitamin A

Vitamin C, Folate

Vitamin C, Folate

Vitamin C, Folate

Connect with us.

foodlandontario.ca

FOOD GROUPS SERVING CALORIES PROTEIN (grams)

FAT (grams)

IRON (milligrams)

VITAMIN B12 (micrograms)

CARBO- HYDRATE (grams)

CALCIUM (milligrams)

Note: 250 mL = 1 cup

EGGS & LEGUMES

Eggs

Kidney Beans

Lentils

MEATS

Beef (Sirloin Tip)

Beef (Lean Ground)

Duck (Leg)

Goat (Shoulder)

Lamb (Leg)

Pork (Tenderloin)

Rabbit

Veal (Leg)

POULTRY

Chicken (Breast - Skinless)

Chicken (Leg - Skinless)

Chicken (Ground)

Turkey (Breast - Skinless)

Turkey (Ground)

FISH

Perch

Pickerel/Walleye

Rainbow Trout

DAIRY

Cheddar Cheese

Goat Cheese (Soft)

Milk 2%

GRAINS

Bread (Whole Grain)

2 large

175 mL

175 mL

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

75 g

50 g

50 g

250 mL

1 slice

155

161

135

156

188

163

107

150

108

148

112

118

130

142

112

147

88

89

127

202

132

129

88

13

10

11

25

20

20

20

22

21

22

21

24

18

17.5

23

21

19

18

18

12

9

9

4

11

1

1

5

12

9

2

7

2

6

3

2.5

6

8

2

7

1

1

5

17

11

5

1

1.0

2.0

4.0

3.0

2.0

1.6

2.8

1.3

1.0

1.7

1.0

0.5

0.8

0.7

0.26

1.0

0.87

1.25

0.3

1.0

1.0

1.11

1.84

2.0

0.89

1.7

0.41

6.22

0.88

0.15

0.3

0.4

0.68

2.40

1.65

1.73

3.73

0.42

0.10

1.19

30

23

12

16

360

70

302

4 tsp (20 mL) Ontario Honey 4 tsp (20 mL) red wine vinegar 4 tsp (20 mL) prepared horseradish 1-1/2 tsp (7 mL) whole grain mustard 1/4 cup (50 mL) extra-virgin olive oil Salt and pepper375 g Ontario Strip Loin Steak1 Ontario Red Onion, thickly sliced2 tsp (10 mL) vegetable oil 2 slices ciabatta or calabrese bread 4 cups (1 L) torn Ontario Romaine Lettuce2 cups (500 mL) Ontario Baby Arugula1-1/2 cup (375 mL) Ontario Cherry Tomatoes1/3 cup (75 mL) torn fresh Ontario Basil Leaves1/2 cup (125 mL) crumbled Ontario Blue or Cheddar Cheese

In liquid measure, stir together honey, vinegar, 2 tsp (10 mL) of the horseradish and mustard. Slowly whisk in olive oil. Season with salt and pepper, to taste. Set aside.

Season steak with salt and pepper; place on greased grill over medium-high heat. Grill, covered, turning once, until medium-rare, about 4 minutes per side or until desired doneness. Remove to cutting board; spread remaining horseradish on each side. Let rest 10 minutes. Brush onion with some of the vegetable oil; place in grill basket. Grill, covered, turning once, until tender, 10 minutes. Brush both sides of bread with remaining vegetable oil. Grill until golden, about 1 minute per side. Thinly slice steak across the grain; coarsely chop onion. Cut bread into croutons.

On platter, place romaine, arugula, tomatoes, basil and onion. Drizzle with half of the dressing and toss. Top with steak and drizzle remaining dressing; toss. Sprinkle with croutons and cheese.

Preparation Time: 15 minutes | Grilling Time: 10 minutes | Serves 4


Steakhouse Salad

JULY 2019Connect with us.

foodlandontario.ca


1 2 3 4 5 6

87 9 10 11 12 13

1514 16 17 18 19 20

2221 23 24 25 26 27

2928 30 31S

4111825

M

5121926

T

6132027

W

7142128

T18152229

F29162330

S310172431

AUGUST 2019S

2916

M

3101724

T

4111825

W

5121926

T

6132027

F

7142128

S18152229

JUNE 2019

2330

Canada Day

Pecan Crunch:1 cup (250 mL) granulated sugar 3 tbsp (45 mL) warm water 1/4 cup (50 mL) butter 1/2 cup (125 mL) chopped pecansCake:1-1/2 cup (375 mL) graham crumbs1/4 cup (50 mL) melted butter 1.5 L Ontario Vanilla Ice Cream 2 cups (500 mL) diced, peeled Ontario Peaches 1 Ontario Peach, peeled and sliced Caramel sauce

Pecan Crunch: Lightly grease rimmed baking sheet. In heavy 4 cup (1 L) glass measure, stir sugar and water together; add butter. Microwave on High until boiling, about 2 minutes. Stir to melt butter. Microwave on High for 4 minutes, until golden brown and bubbling. Stir in pecans; spread onto prepared baking sheet; let cool completely. Break into pieces, then chop (makes about 2 cups/500 mL). Set aside.

Cake: Line bottom of 10-inch (3 L) springform pan with parchment paper. In medium bowl, stir crumbs and melted butter until coated. Press evenly into bottom of pan. Freeze while making filling.

In large bowl, soften ice cream. Stir in diced peaches and 1-1/2 cup (375 mL) of the pecan crunch. Spoon over base. Cover with foil; freeze until firm, preferably overnight.

Remove from freezer to refrigerator about 30 minutes before serving. Remove ring; top with peach slices and reserved pecan crunch. Drizzle with caramel sauce.

Preparation Time: 30 minutes | Cooking Time: 6 minutes Cooling Time: 30 minutes | Freezing Time: Overnight | Serves 12

Nutritional Information: 1 Serving Protein: 4 grams | Fat: 25 grams | Carbohydrate: 46 grams Calories: 418 | Fibre: 1 gram | Sodium: 160 mg

Frozen Peach Pecan Crunch Cake


S18152229

M29162330

T3101724

W4111825

T5121926

F6132027

S7142128

SEPTEMBER 2019

AUGUST 2019Connect with us.

foodlandontario.ca

54 6 7 8 9 10

1211 13 14 15 16 17

1918 20 21 22 23 24

29 302625 27 28

S

7142128

M18152229

T29162330

W310172431

T4111825

F5121926

S6132027

JULY 2019 1 2 3

Civic Holiday

31

2 boneless Ontario Pork Loin Centre Chops (250 g) Salt and freshly ground black pepper1 tbsp (15 mL) vegetable oil1 carton (900 mL) sodium-free chicken broth2 cups (500 mL) sliced Ontario Crimini Mushrooms1 tbsp (15 mL) grated fresh gingerroot3 cloves Ontario Garlic, pressed4 Ontario Baby Bok Choy, quartered lengthwise3 tbsp (45 mL) hoisin sauce 1 tbsp (15 mL) each soy sauce and rice vinegar 1 tsp (5 mL) each sesame oil and sriracha sauce2 cups (500 mL) cooked spaghetti2 cups (500 mL) Ontario Corn Kernels4 soft cooked Ontario Eggs, peeled and halved3 Ontario Green Onions, thinly sliced Crushed red pepper flakes

Season pork with salt and pepper. In large pot, heat oil over medium-high heat; cook pork turning once, until hint of pink remains, about 5 minutes. Transfer to cutting board; let rest before thinly slicing.

Add broth, 1/4 cup (50 mL) water, mushrooms, ginger and garlic to pot. Cover, bring to boil over high heat. Reduce heat to medium-low; partially cover, simmer for 5 minutes. Increase heat to high. Add bok choy, cook for 2 minutes or until leaves wilt. Remove bok choy; divide among 4 large soup bowls. Stir in hoisin, soy sauce, vinegar, sesame oil and sriracha into pot; cover and bring to boil.

Divide spaghetti, corn, eggs and pork among soup bowls; ladle hot soup. Sprinkle with onions and red pepper flakes.

Preparation Time: 20 minutes | Cooking Time: 20 minutes | Serves 4


Pork Chop Vegetable Soup


SEPTEMBER 2019Connect with us.

foodlandontario.ca

98 10 11 12 13 14

21 3 4 5 6 7

1615 17 18 19 20 21

2322 24 25 26 27 28

3029

Labour Day

First Day of Autumn

S

6132027

M

7142128

T18152229

W29162330

T310172431

F4111825

S5121926

OCTOBER 2019S

4111825

M

5121926

T

6132027

W

7142128

T18152229

F29162330

S310172431

AUGUST 2019

1/4 cup (50 mL) olive oil 2 tbsp (25 mL) Ontario Apple Cider Vinegar 1 tsp (5 mL) each salt and dried thyme leaves Pepper, to taste 2/3 cup (150 mL) pot barley, rinsed 1/2 cup (125 mL) green lentils, rinsed1/2 cup (125 mL) dried cranberries 4 cups (1 L) cubed, peeled Ontario Butternut Squash 2 Ontario Carrots, cut into pieces1 Ontario Red Onion, thickly sliced 1 clove Ontario Garlic, minced1/2 cup (125 mL) crumbled Ontario Feta Cheese2 tbsp (25 mL) pumpkin seeds 1/2 cup (125 mL) Ontario Microgreens

In small bowl, whisk together 3 tbsp (45 mL) of the oil, vinegar, 1/2 tsp (2 mL) each of the salt and thyme. Season to taste with pepper; set aside.

In medium saucepan, combine barley, remaining salt and 4 cups (1 L) water. Bring to boil, cover, reduce heat and simmer for 35 minutes. Add lentils and simmer until tender, about 15 minutes. Drain well; place in large bowl. Add cranberries, toss with half of the dressing; set aside.

Meanwhile, in large bowl, toss squash, carrots, remaining oil and thyme and pinch of pepper. Spread on large parchment paper-lined baking pan. Roast in 425°F (220°C) oven for 20 minutes, stirring partway through. Stir onion and garlic into vegetables; roast until tender, 15 to 20 minutes. Remove from oven; let stand 10 minutes. Scrape into medium bowl; toss with remaining dressing.

Place warm barley mixture on serving platter. Spoon vegetables over top, sprinkle with feta, pumpkin seeds and microgreens.

Preparation Time: 20 minutes | Cooking Time: 55 minutes Roasting Time: 40 minutes | Serves 4


Warm Barley Lentil Salad with Roasted Vegetables

OCTOBER 2019Connect with us.

foodlandontario.ca


1 2 3 4 5

76 8 9 10 11 12

1413 15 16 17 18 19

2120 22 23 24 25 26

2827 29 30 31

Thanksgiving Day

Ontario Agriculture Week Begins

Halloween S

3101724

M

4111825

T

5121926

W

6132027

T

7142128

F18152229

S29162330

NOVEMBER 2019S18152229

M29162330

T3101724

W4111825

T5121926

F6132027

S7142128

SEPTEMBER 2019

1 sheet (225 g) frozen butter puff pastry, thawed 1 Ontario Yellow Fleshed Potato 1 tbsp (15 mL) olive oil1 tsp (5 mL) chopped fresh Ontario Rosemary Leaves1 clove Ontario Garlic, pressed Salt and freshly ground black pepper 1/2 cup (125 mL) shredded Ontario Aged Cheddar Cheese1/4 cup (50 mL) diced Ontario Shallot35 g sliced Ontario Prosciutto1/2 cup (125 mL) crumbled Ontario Feta CheeseGarnish: fresh Ontario Rosemary Leaves and crushed red pepper flakes

Unroll puff pastry sheet, leaving pastry on parchment paper. If necessary roll pastry into 10-inch (25 cm) square; cut into 16 pieces. Using parchment, transfer pastry to baking sheet; separate pieces. Cover with tea towel and refrigerate.

Slice potato lengthwise into quarters; slice thinly crosswise (about 1 cup/250 mL). Place in small bowl. Add oil, chopped rosemary, garlic and salt and pepper to taste; toss to coat. Remove pastry from refrigerator. Evenly sprinkle Cheddar on each square; arrange potato slices on top and scatter shallot. Bake in 400°F (200°C) oven for 20 minutes.

Tear prosciutto into bite-size pieces (about 1/2 cup/ 125 mL). Remove baking sheet from oven. Evenly sprinkle feta on squares; top with prosciutto. Bake for 5 minutes or until pastry is golden brown. Cool on wire rack for 5 minutes. Sprinkle with rosemary and red pepper flakes.

Preparation Time: 15 minutes | Baking Time: 25 minutes | Makes 16

Nutritional Information: 1 Square Protein: 4 grams | Fat: 8 grams | Carbohydrate: 10 grams Calories: 129 | Fibre: 1 gram | Sodium: 190 mg

Cheese and Potato Squares


NOVEMBER 2019Connect with us.

foodlandontario.ca

43 5 6 7 8 9

1110 12 13 14 15 16

1817 19 20 21 22 23

28 29 302524 26 27

1 2S18152229

M29162330

T310172431

W4111825

T5121926

F6132027

S7142128

DECEMBER 2019S

6132027

M

7142128

T18152229

W29162330

T310172431

F4111825

S5121926

OCTOBER 2019

Daylight Saving Time Ends

Remembrance Day

2 cups (500 mL) all-purpose flour2 tsp (10 mL) each baking powder and ground cinnamon 1 tsp (5 mL) each baking soda, salt and ground ginger1/2 tsp (2 mL) each ground nutmeg and allspice 3/4 cup (175 mL) packed brown sugar2/3 cup (150 mL) vegetable oil1/4 cup (50 mL) Ontario Maple Syrup1 tsp (5 mL) vanilla 4 Ontario Eggs1-1/2 cup (375 mL) each coarsely grated Ontario Apples and Carrots1-1/4 cup (300 mL) toasted walnuts, choppedIcing:375 g block cream cheese, at room temperature (1-1/2 pkgs)6 tbsp (90 mL) butter, at room temperature9 tbsp (135 mL) Ontario Maple Syrup1-1/2 tsp (7 mL) vanilla

Grease two 8-inch (20 cm) cake pans; line bottoms with parchment paper. In medium bowl, whisk flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg and allspice. In large bowl, whisk sugar, oil, maple syrup and vanilla until blended. Whisk in eggs 1 at a time. Using spatula, gently stir in flour mixture in 3 additions, until combined. Stir in apples and carrots. Divide batter between pans; smooth tops.Bake in 350°F (180°C) oven, for 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack for 15 minutes. Turn cakes out onto rack. Peel off parchment paper; cool completely. Icing: In medium bowl, using electric mixer, on medium speed, beat cream cheese and butter until creamy. Add maple syrup and vanilla; beat until smooth.Halve each cake horizontally to make 4 layers. Place bottom layer on serving plate, using knife, spread thin layer of icing. Sprinkle with 1/4 cup (50 mL) of the walnuts. Repeat, layering the cake, icing and walnuts. Spread remaining icing over cake; top with remaining walnuts.

Preparation Time: 25 minutes | Baking Time: 45 minutes | Serves 12 to 16Nutritional Information: 1 Serving (When recipe serves 16): Protein: 7 grams | Fat: 29 grams | Carbohydrate: 38 grams Calories: 433 | Fibre: 2 grams | Sodium: 390 mg

Maple, Apple and Carrot Layered Cake


S

5121926

M

6132027

T

7142128

W18152229

T29162330

F310172431

S4111825

JANUARY 2020S

3101724

M

4111825

T

5121926

W

6132027

T

7142128

F18152229

S29162330

NOVEMBER 2019

DECEMBER 2019Connect with us.

foodlandontario.ca

98 10 11 12 13 14

21 3 4 5 6 7

1615 17 18 19 20 21

2322 24 25 26 27 28

3029

First Day of Winter

Christmas Day Boxing Day

New Year’s Eve31

Thankyou

Foodland Ontario would like to say thank you to our local producers for all their efforts in providing our families with the good things that grow in Ontario.

R

GOOD THINGS GROW IN ONTARIO

VISIT US AT foodlandontario.ca

JOIN THE CONVERSATION #loveONTfood

LIKE US ON FACEBOOK @FoodlandOntario

FOLLOW US ON TWITTER @foodlandont

SHARE YOUR PHOTOS ON INSTAGRAM @foodlandontario

SEE WHAT WE ARE PINNING ON PINTEREST @foodlandontario

OR TALK TO US 1-877-424-1300

EMAIL [email protected]

Connect with us.

FSC

January

July

February

August September

April

October

May

November

June

December

This calendar is a taste of the countless ways we can celebrate local food. Learn more about what’s in season, find storage and helpful tips for maximizing flavours, and decide what to make of all this goodness with more delicious recipes.

March

Delicious Featured Recipes

Documents

2019 - Ontario · 3 tbsp (45 mL) chopped fresh Ontario Chives Salt and pepper, to taste 1 lb (500 g) Ontario Asparagus, trimmed 2 tbsp (25 mL) vegetable oil (approx.) 4 fresh Ontario