Serves 4.

  • 4 cups cubed (1-inch cubes) peeled seedless Ontario watermelon
  • ½ of an Ontario Greenhouse sweet yellow pepper, cut in strips
  • ½ of a small Ontario red onion, thinly sliced
  • 8 black olives, pitted and halved
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon each: paprika and sea salt
  • ¼ teaspoon black pepper
  • 1 clove Ontario garlic, minced
  • 1 large Ontario tomato, cut into wedges
  • Ontario lettuce leaves or baby greens
  • 6 ounces Ontario Feta cheese, crumbled
  • 8 large Ontario basil leaves, torn

1.In large bowl, gently combine watermelon, sweet pepper, onion and olives.

2.In measuring cup, whisk together olive oil, lemon juice, paprika, salt, pepper and garlic; drizzle over watermelon mixture and gently fold to mix. (This salad mixture can be prepared up to 1 hour ahead and left at room temperature.) Toss in tomato wedges.

3.To serve: line 4 salad plates with lettuce; arrange watermelon on top. Sprinkle with feta, then basil.



Serves 8.

  • 3 large Ontario peaches, halved, pitted
  • 2 tablespoons white wine vinegar
  • 1 clove Ontario garlic, minced
  • 2 tablespoons minced Ontario chives
  • 3 tablespoons prepared peach preserves
  • ½ of an Ontario sweet red pepper, diced
  • ½ teaspoon salt

1.Grill peach halves on medium-high heat for 6 to 8 minutes, turning occasionally, until softened and charred. Remove and discard loosened skins; coarsely chop peaches.

2.In medium bowl, combine vinegar, garlic, chives, chutney, red pepper and salt; stir in peaches.

Can be prepared a day ahead.



Serves 4.

  • 4 boneless skinless Ontario chicken breasts, about 6 ounces each
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander seed
  • 1 teaspoon each: ground cumin and paprika
  • ½ teaspoon each: cayenne pepper (or to taste), salt and freshly ground pepper
  • 2 cloves Ontario garlic, minced

Grilled Cauliflower:

  • 16 bitesize Ontario cauliflower florets, about 12 ounces
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon each: ground cumin, ground coriander seed and ground turmeric
  • ¼ teaspoon each: salt and freshly ground pepper

1.Place chicken in a shallow dish. In small bowl, combine oil, coriander, cumin, paprika, cayenne, salt, pepper and garlic. Rub evenly over chicken breasts. Cover and let marinate in refrigerator for at least 30 minutes or up to 4 hours.

2.Grilled Cauliflower: Meanwhile, thread cauliflower florets onto 4 metal or soaked wooden skewers. In small bowl, combine oil, lime juice, cumin, coriander, turmeric, salt and pepper; brush evenly over florets.

3.Place chicken and cauliflower skewers on greased grill over medium-high heat. Grill, covered, turning chicken breasts once and skewers occasionally until chicken is an internal temperature of 165 degrees F (74 degrees C) and the cauliflower is tender-crisp and lightly charred, 15 to 20 minutes.

4.To serve, slice chicken and place cauliflower skewers on plates, or remove florets from skewers. Serve with your favourite chutney if desired.



Serves 8

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup sour cream
  • 1 Ontario egg, beaten
  • ½ cup Ontario milk
  • 1 teaspoon vanilla
  • 2 ½ cups Ontario raspberries, divided
  • 2 tablespoons packed brown sugar
  • 2 teaspoons grated orange rind

1.In large bowl, sift together flour, granulated sugar, cocoa, baking powder and salt. In separate bowl, combine sour cream, egg, milk and vanilla. In another bowl, gently combine 1 ½ cups of the raspberries, brown sugar and orange rind.

2.Add milk mixture to flour mixture; mix well. Spread batter evenly into greased 9-inch springform pan. Spoon raspberry mixture over top, leaving ½ inch border uncovered.

3.Bake in preheated 350 degree F oven for 30 to 35 minutes, or until cake tester comes out clean; let cool. Raspberry centre will still seem wet but will firm up as torte cools. Cover with plastic wrap; chill for at least 4 hours or for up to 24 hours.

4.To serve, top with remaining raspberries. Add whipped cream if desired. Best made a day ahead.