Kasha and Sweet Potato Salad with Avocado  

Serves 6 to 8

Recipe from Avocados from Mexico

  • 2 cups vegetable broth
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • 1 cup kasha or buckwheat groats
  • 1 large sweet potato, peeled, in ½-inch cubes
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon paprika
  • ½ teaspoon each: salt and freshly ground pepper
  • 3 green onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • Half of a sweet red pepper, chopped
  • 1/3 cup chopped fresh parsley or cilantro
  • 2 firm ripe avocados from Mexico, halved, pitted, peeled, diced
  • ½ cup toasted pepitas (pumpkin seeds) or sunflower seeds

1. In saucepan, bring broth, garlic and cumin to boil over high heat. Stir in kasha; reduce heat to medium-low, cover and simmer until no liquid remains nd kasha is tender, 12 to 15 minutes. Scrape into bowl. Let cool.

2. In separate saucepan, of boiling salted water, cook sweet potato just until tender, about 5 minutes. Drain; let cool.

3. In small bowl, whisk vinegar, oil, mustard, paprika, salt and pepper; add to kasha along with green onions, celery, red pepper and parsley, tossing to coat. Gently fold in sweet potatoes, avocados and pepitas. Serve right away or cover and refrigerate for up to 2 days.

Note: If making ahead, add avocado and pepitas just before serving.

Asparagus-stuffed chicken breasts

Serves 4

Recipe from Foodland Ontario

  • 4 boneless skinless Ontario chicken breasts
  • 2 tablespoons each: Dijon mustard and chopped fresh tarragon
  • Salt and pepper
  • 4 slices Ontario provolone cheese
  • 16 Ontario asparagus spears, trimmed
  • 2 tablespoons butter, melted
  • 1/4 cup fresh whole wheat bread crumbs

1. Place chicken between waxed paper or plastic wrap; pound with mallet to flatten to 1/4-inch thickness.

2. In small bowl, combine mustard, tarragon, salt and pepper to taste; spread evenly over rough side of each chicken breast. Top each with cheese slice and 4 asparagus spears. Roll up chicken, letting asparagus protrude on both ends; secure with toothpicks. (Tip: allow toothpicks to protrude on side of stuffed chicken for easy removal after baking.)

3. Place seam side down on parchment-lined baking sheet; brush with a little of the butter. Toss crumbs with remaining butter; pat onto stuffed breasts. Sprinkle with pepper to taste.

4. Bake in preheated 400°F oven for 25 to 30 minutes or until juices run clear when chicken is pierced. If desired, broil for 2 to 3 minutes to brown crumbs. Remove toothpicks and serve.

Rhubarb Flan

Serves 6 to 8

Recipe from Foodland Ontario

  • 2 cups chopped Ontario rhubarb
  • ½ cup granulated sugar
  • 8 ounces light cream cheese, softened
  • 1/4 cup icing sugar
  • 2 teaspoons grated orange rind
  • 1 purchased sponge cake flan

1. In saucepan over medium-high heat, combine rhubarb and granulated sugar. Cook, stirring until sugar dissolves and rhubarb softens into a sauce. Cool.

2. Meanwhile in mixing bowl with electric mixer, beat cream cheese, icing sugar and orange rind together until smooth.

3. Spread cream cheese mixture evenly in depression on top of flan. Spread cooled rhubarb filling over cream cheese. Cover and refrigerate until ready to cut into wedges.

Variation: In June when Ontario strawberries are in season, arrange halved strawberries over rhubarb. In July use Ontario raspberries or blueberries.