Serves 4

This recipe is from Foodland Ontario. More delicious recipes at

  • 4 teaspoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 Ontario leek, white and light green parts only, chopped
  • 1 cup each: sliced Ontario carrots and parsnips
  • 1 cup quartered Ontario mushrooms
  • 1 1/4 teaspoons dried thyme leaves, divided
  • 1/4 teaspoon each: salt and pepper
  • 3 tablespoons all-purpose flour
  • 1 cup each: 1% milk and low salt chicken broth
  • 2 teaspoons Dijon mustard
  • 2 cups shredded cooked Ontario chicken or turkey
  • ½ cup frozen peas
  • 2 cups torn whole wheat bread pieces

1. In large saucepan, heat 2 teaspoons of the oil over medium heat. Sauté garlic, leeks, carrots, parsnips, mushrooms, 3/4 teaspoon of the thyme, salt and pepper for 6 minutes or until vegetables are tender-crisp.

2. In small bowl, whisk flour into milk; gradually stir into saucepan along with broth and mustard. Cook, stirring, for 5 minutes or until bubbling and thickened. Remove from heat. Stir in chicken and peas.

3. Spoon mixture into an 8-cup baking dish. (Can be made ahead to this point. Cover and refrigerate for up to 8 hours. Reheat in microwave until hot and continue the recipe.)

4. In small bowl, toss bread pieces with remaining oil and thyme until coated; sprinkle over chicken mixture in casserole. Bake in preheated 425degrees F oven for 12 to 14 minutes or until bread is toasted and sauce is bubbling.



Large bowl of mixed salad greens , in bitesize pieces

Vegetables such as halved grape or cherry tomatoes, chopped cucumber, shredded carrot, chopped avocado or bell peppers, sliced fennel, slivered red cabbage

Fruit such as chopped orange, sliced apple or pear, pomegranate seeds

Nuts such as chopped toasted walnuts, pecans or almonds

Shredded or crumbled cheese

Canned chick peas or beans, drained, rinsed


  • 1/4 cup white wine vinegar
  • ½ cup olive oil
  • 1 teaspoon each: Dijon mustard and Balsamic vinegar
  • Salt and pepper

1. In large salad bowl, mix greens with your choice of vegetables and fruit.  Chill until needed.

2. Measure vinaigrette ingredients into a jar with a tight fitting lid. Shake well; taste and adjust seasonings.

3. At serving time, toss greens with enough vinaigrette to coat. Sprinkle  nuts and crumble cheese over if using. Serve at once. Refrigerate leftover vinaigrette.



Serves 8

This recipe is from Foodland Ontario. More delicious recipes at

  • 8 cups slightly dry bread cubes
  • 3 cups chopped peeled Ontario apples (Empire, Golden Delicious, Cortland, etc)
  • ½ cup dried cranberries or raisins
  • 4 Ontario eggs
  • 3 cups 2% milk
  • 1 1/4 cups Ontario maple syrup, divided
  • 3/4 cup chopped walnuts or pecans

1. Generously butter or spray the sides and bottom of slow cooker. Place bread cubes in slow cooker. Mix in apples and cranberries.

2. In large bowl, whisk together eggs, milk and 3/4 cup of the maple syrup; pour over bread cubes, making sure bread is moistened.

3. Cover and cook on Low for about 4 hours or until set in the centre, sprinkling walnuts over top in last 30 minutes.

4. To serve, spoon warm pudding into bowls. Drizzle each serving with 1 tablespoon maple syrup.