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recipe cards

Here you will find a selection of OUR & YOUR favourite recipes with a focus on local food ingredients...






 

Butternut Squash Soup
Credit: Sarah Fragoso's Everyday PaleoCucumber toast

Prep time: 30 minutes
Cooking time: 15 minutes
Yields: 5 servings


5 C. peeled and cubed butternut squash
1/2 C. diced yellow onion
1 C. diced and peeled apple
3 C. chicken broth (or veggie broth)
1 C. canned full-fat coconut milk
1 tsp. cinnamon
Pinch of nutmeg (or try substituting a pinch of curry instead)
Sea salt to taste

Place the cubed squash, onion and apple in a large soup pot.

Add the chicken broth and bring to a boil.

Turn down to a simmer and cook, stirring occasionally, until the squash and apples are tender.

Add the contents of the soup pot to a food processor or blender and process until smoth.

Transfer the pureed soup back to the soup pot and add the coconut milk and spices.

Mix well and bring to a simmer over medium heat.

Turn down to low and let the soup simmer, stirring often for 10-15 minutes.

Remove from heat and let sit for 5 minutes before serving.

Serve topped with a sprinkle of cinnamon.

 

Ontario Fresh Ratatouille
Credit: Foodland Ontario Recipes Cucumber toast

Prep time: 20 minutes
Cooking time: 40 minutes
Yields: 8-10 mintes


2 tbsp extra-virgin olive oil
1 Ontario red onion, cut into thin wedges 
5 cloves Ontario garlic, minced
1 tbsp EACH dried basil and oregano
1 large Ontario sweet green pepper, cut into chunks
2 Ontario zucchini, cut into chunks
1 Ontario eggplant (about 1.5 lbs), cut into chunks
4 Ontario tomatoes, chopped
1 can (28 oz) whole tomatoes
3 tbsp tomato paste
1 tsp granulated sugar
Salt and pepper
1/4 C minded fresh Ontario parsley
3/4 C crumbled Ontario feta cheese (optional)

In a large Dutch oven, heat oil over medium-high heat. Add onion, garlic, basil and oregano; cook until slightly softened and aromatic, about 4 minutes.

Add green pepper, zucchini, eggplant and tomatoes. Stir in canned tomatoes, breaking up with spoon. Bring to a boil; reduce heat, simmer until vegetables are tenders, about 30 minutes.

Stir in tomato paste, sugar, and salt and pepper to taste; cook for 7 minutes. (Make-ahead: cover and refrigerate for up to 2 days). Stir in parsley. Sprinkle feta on top of each serving.

For nutritional information or to learn more about this traditionally french stew and what to pair it with, visit the Foodland Ontario Recipe site.

 

Frittata di Pane e Pomodori
Credit: Seasonal Ontario Food BlogCucumber toast

Prep time: 20 minutes
Yields: 1-2 servings
Course: Main


1 medium ripe tomato OR 6-8 cherry tomatoes
1 clove of garlic
1 spring of basil
1 C. diced stale Italian bread, crusts trimmed
1-2 tbsp milk OR cream
Salt & freshly ground pepper to taste
3-4 large eggs
2 tbsp grated or finely diced melty cheese of your choice
1 tbsp mild vegetable oil OR olive oil

Blanch the tomato or tomatoes, and peel them. Dice them and put them in a bowl. Peel and mince the garlic. Wash, dry and shred the basil. Add both to the tomatoes.

Cut or break the bread, and sprinkle it with the milk to soften it. Add it to the tomatoes and mix in well. Season with salt and pepper. Break in the eggs and mix them in the tomatoes thoroughly. Let the mixture sit for 5 to 10 minutes if possible.

Heat the oil in a large sjillet over medium-high heat (usual temperature for cooking eggs). Turn on the broiler. When the pan is hot, scrape in the eggs and tomatoes and spread the mixture out evenly in the pan. Sprinkle the cheese evenly over the fritatta. When the bottom of it is well set, place the pan under the broiler and cook until the top is set, then serve.

To read more about this recipe or to find local and seasonally inspired recipes visit the Seasonal Ontario Food Blog.

 

Soft & Crispy Cauliflower - Two Ways!
Credit: Kelly SpanikCucumber toast

Prep time: 10 minutes
Cook time: 40 minutes
Yields: 4 servings
Course: Side dish


1 head of cauliflower
2-3 tbsp coconut oil (or other cooking oil of your choice
Sea Salt

Option 1- Curried
1 tbsp curry powder
1 tsp turmeric
1 tsp garlic powder

Option 2 - Spicy
1 tbsp smoked paprika
2 tsp chili powder
1 tsp garlic powder
1/4 tsp cayenne pepper

Preheat ovan to 375 Fahrenheit.

Cut the cauliflower into small bite-size florets and place in a large bowl.

Add the cooking oil and stir to coat the cauliflower.

Add the spices, either those for the "curried" or "spicy" option, and mix well to get the cauliflower evenly coated.

Spread the cauliflower evenly on a baking sheet, and bake for 40 minutes. Stir the cauliflower half way through the cook time and sprinkle with sea salt. The cauliflower is done when it is tender and slightly crispy.