Pork Souvlaki-Style Pita
1 lb (450 g) Ontario pork loin, cubed 1” x 1” 1 Tbsp (15 mL) olive oil Juice of 2 lemons 5 cloves garlic, minced 3 Tbsp (45 mL) dried oregano 1/2 cup (125 mL) 0% Greek yogurt 1/4 cup (60 mL) cucumber, grated 1 clove garlic, minced 1/2 tsp (2 mL) fresh dill, minced...
Almond Apple Squares
This delicious recipe can be made with or without apples. To add variety, try substituting the apples with pears!
Mushroom, Apple, and Walnut Stuffed Squash
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.
Grilled Scallopine with Corn Bacon Sauté
Perfect for the whole family this summertime meal can be cooked outside on the grill. Use your side burner to sauté up the bacon and corn and you are sure to have the neighbours rush over to see what’s for dinner.
Creamy Orzo and Turkey Supper
This one pot meal is creamy and combines the sweet taste of peas and Ontario turkey with the snappy spice of curry. Letting the mixture stand for 5 minutes really helps bring the flavour and texture to its peak.
Vegetable and Veal Roll Ups
Peppers, zucchini and onions are paired with tender Ontario veal for this unique healthy supper. The nutrient-dense vegetables are wrapped in protein-rich veal and topped off with a light but savoury cream sauce.
Sweet Chili Thai Veal Wraps
Authentic Thai flavours can take a lot of time to prepare. Take a shortcut with this recipe – with little preparation, mild Ontario veal absorbs the fresh flavours of Thai basil, sweet chili and soy sauce. Combined with crisp veggies and wrapped in a lettuce-lined tortilla, they make the ultimate meal-on-the-go.
Balsamic Pear Veal Chops
The deep mahogany colour on these Ontario veal chops comes from the sweet intense flavour of the aged balsamic vinegar. Look for aged balsamic vinegars in grocery or specialty foods stores. They have a deep colour and are more syrupy when they move in the bottle.