Smoked Salmon & Sweet Pepper Spirals

Makes 4 dozen

  • 8 teaspoons grainy mustard
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sugar
  • 4 teaspoons cider vinegar
  • 1/4 cup olive or canola oil
  • 1/2 cup snipped fresh dill
  • 8 ounces cream cheese,softened
  • 6 ounces smoked salmon,diced
  • 1 red, yellow or orange bell pepper, in thin strips
  • 4 large flour tortillas (I like spinach tortillas for these)
  • Freshly ground pepper

1. Stir together mustards, sugar and vinegar. Whisk in oil. Stir in dill; blend into softened cream cheese along with smoked salmon.

2. Spread 1/4 of mixture evenly onto each tortilla. Arrange pepper strips on cream cheese in parallel lines. Sprinkle with pepper. Roll up tightly. Wrap in plastic and refrigerate 1 hour or overnight.

3. To serve, slice into rounds and arrange on serving platter garnished with dill sprigs.


Grilled Chicken With Fresh Greek Salad

Serves 4.

Recipe from Foodland Ontario

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • ½ teaspoon each: dried oregano and dried Italian herb seasoning
  • ¼ teaspoon each: salt and pepper
  • 1 clove garlic, pressed through garlic press
  • 4 boneless skinless chicken breasts, about 1 pound
  • 2 cups of chunks of Ontario greenhouse tomatoes
  • 1 piece (5 inches/12 cm) Ontario greenhouse cucumber, cut into chunks
  • 1 Ontario greenhouse sweet yellow or orange pepper, cut into chunks
  • ¼ cup thinly sliced Ontario red onion
  • 6 pitted Kalamata olives, halved
  • ¼ cup crumbled Ontario feta cheese

1. In large bowl, whisk together lemon juice, vinegar, oregano, Italian seasoning, salt, pepper and garlic. Transfer 4 teaspoons of dressing to glass bowl; add chicken and turn to coat. (Make ahead: cover and refrigerate for 30 minutes or up to 1 day)

2. To remaining dressing, add tomatoes, cucumber, yellow pepper, onion and olives. Toss and set aside.

3. Place chicken on greased grill over medium heat (350 degrees F/170 C). Grill, covered, for 6 to 8 minutes per side or until no longer pink inside. Thermometer inserted into thickest part of chicken should register 165 degrees F/74 C.

4. Divide chicken and salad among dinner plates; sprinkle with feta.


Baby Honey Cakes

Makes 6

Recipe from Foodland Ontario



  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon grated lemon rind
  • 1/8 teaspoon salt
  • 1 Ontario egg
  • 1/3 cup milk
  • ¼ cup liquid honey
  • 3 tablespoons extra virgin olive oil

Honey Syrup and Yogurt Topping:

  • ½ cup Ontario liquid honey
  • 2 tablespoons fresh lemon juice
  • ½ cup plain Greek yogurt
  • ½ teaspoon grated lemon rind

1. Cakes: In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.

2. Spoon batter into greased 6-cup non-stick muffin pan. Bake in preheated 325 degree F oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan 5 minutes then turn out onto rack.

3. Honey Syrup and Yogurt Topping: In microwave-safe measuring cup, combine honey and lemon juice. Remove 2 teaspoons of the honey syrup to a small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover topping and refrigerate.

4. Microwave remaining honey syrup on High for 30 seconds or until warm. Generously brush cakes all over with some of the honey syrup. Place cakes upside down on dessert plates. Let cool for at least 10 minutes (Make ahead: store, covered at room temperature for up to 2 days, or freeze for up to 3 months. Reheat to serve)

5. Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.