Ginger gives this salad a great island flavour. An excellent way to use leftover cooked Ontario corn on the cob.
Here’s a reason to save some turkey after the holiday feast. Combined with pasta, cauliflower, spinach and a cheese sauce with a crunchy topping, this is comfort food for a chilly night.
This simple and delicious version of a down-east dessert is “baked” on the barbecue. Serve warm with ice cream or frozen yogurt.
In this unique combination, the sweetness of ripe local peaches balances the peppery sharpness of arugula. Toss in some salty feta and it’s a winner – tasty, colourful and healthy.
The slight sweetness of the roasted vegetables with an aromatic pesto pairs well with a robust Ontario goat cheddar cheese for this classic Italian sandwich.
Colourful fresh tomatoes combined with aged balsamic are enhanced with the crisp and gooey goat cheese mozzarella. Bread the mozzarella ahead of time and get the rest of the salad made ahead so you can serve it when you are ready.
This large family style omelette is great to serve for brunch or any get together. Spice it up with a variety of fresh sausages from your local grocer.
What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.
A different way to serve up a bite size appetizer full of flavour and texture. Enjoy a rich double cream brie that matches up perfectly with the slight crispness of the baguette slices.
Enjoy this quiche-like “pie” fresh out of the oven or warmed in the microwave the next day. It’s delicious made with Ontario asparagus in the spring or mushrooms throughout the rest of the year.