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Today’s recipes are from Foodland Ontario. For more recipes go to

Warm Caramelized Corn Dip

Makes 3 cups

  • 4 large cobs Ontario corn
  • 2 tablespoons butter
  • 2 Ontario green onions
  • 4 cloves Ontario garlic, crushed
  • 2/3 cup low fat mayonnaise
  • 1/3 cup water
  • 1/4 cup freshly grated Parmesan cheese
  • 2 teaspoons each: smoked paprika and fresh lime juice
  • ½ teaspoon pepper
  • 1/4 teaspoon salt
  • Hot pepper or chipotle pepper sauce (optional)
  • 1/4 cup finely diced seeded Ontario tomatoes
  • 2 tablespoons minced fresh cilantro

1. Slice kernels from corn cobs to make 4 cups kernels. In large skillet, melt butter over medium-high heat; cook corn undisturbed for 3 minutes or until starting to brown.Stir and cook for 2 minutes or until golden brown.

2. Stir in green onions and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until well blended. Cook, stirring , until slightly thickened, 2 to 3 minutes. Season with hot sauce if using.

3. Spoon mixture into shallow serving dish, such as a pie plate. Garnish with tomato and cilantro. Serve warm or at room temperature with corn tortilla chips for dipping.


Chicken, Peach and Snow Pea Stir-fry

Serves 4

  • 1/4 cup cornstarch, divided
  • 1 tablespoon teriyaki sauce (1st amount)
  • 1 clove Ontario garlic, minced
  • 2 chicken breasts (about 1 lb) skinned, boned, cut into strips
  • 1 1/4 cups chicken broth
  • 1/3 cup teriyaki sauce (2nd amount)
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon minced fresh gingerroot
  • 1 medium Ontario onion, cut into chunks, separated
  • 4 ounces Ontario snow peas, halved lengthwise
  • 4 medium Ontario peaches, peeled, pitted, sliced
  • Toasted sliced almonds
  • Hot cooked rice or rice noodles

1. In medium bowl, combine 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, garlic and chicken; let stand 15 minutes. Meanwhile, combine remaining cornstarch, broth and 1/3 cup teriyaki sauce; set aside.

2. Heat 2 tablespoons of the oil in hot wok or large skillet over high heat; stir-fry chicken 3 minutes; remove. Heat remaining oil in same pan; stir-fry gingerroot and onion 3 minutes. Add snow peas; stir-fry 3 minutes. Add chicken, teriyaki sauce mixture and peaches to pan. Cook, stirring, until sauce boils and thickens and peaches are heated through.

3. Serve over hot cooked rice or noodles. Garnish with sliced almonds.


Cherry Upside-down Muffins

Makes 12 large muffins


  • 2 cups pitted Ontario tart cherries, well drained
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup corn syrup


  • 1 ½ cups all-purpose flour
  • ½ cup oat bran or natural wheat bran
  • 1 teaspoon each: baking powder and baking soda
  • ½ teaspoon salt
  • 1/3 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1 cup buttermilk or plain low-fat yogurt
  • 3 tablespoons vegetable oil

1. Topping: Lightly grease or coat 12 muffin cups with cooking spray. Divide cherries among cups. To each cup add 1 tablespoon brown sugar, and 1 teaspoon each melted butter and corn syrup. Set aside.

2. Muffins: In large bowl stir together flour, bran, baking powder, baking soda and salt. Stir in brown sugar. In small bowl whisk together egg, buttermilk and oil; pour into flour mixture, stirring until just moistened. Spoon over cherries.

3. To catch any spillovers, place muffin tin on baking sheet with sides. Bake in preheated 375F oven until cake tester inserted in middle comes out clean, about 25 minutes.

4. Cool on rack for 5 minutes. Place rack on muffins; turn upside down on rack over a tray to catch drips. Remove muffin pan.

Pam’s Variation Suggestion: Replace cherries with Ontario blueberries, raspberries or chopped peaches.


Super Simple Cherry Pie

Serves 8

  • 4 cups Ontario tart cherries, well drained
  • 1 teaspoon vanilla
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • Half package frozen puff pastry, thawed (1 piece) 1 egg, lightly beaten

1. In large bowl stir cherries with vanilla. In small bowl, stir sugar with cornstarch; stir into cherries; mix well.

2. On lightly floured surface, roll puff pastry into thin 14-inch circle (Edges will not be even.) Lift onto ungreased baking sheet. Spoon cherry mixture into centre; gently fold up edges of pastry to partially cover the filling, leaving centre uncovered. Brush pastry with egg. Bake on rack below centre of preheated 400°F oven for about 40 minutes or until pastry is golden and filling is bubbly. Let cool before cutting. Dust with icing sugar before serving.

Today’s recipes are from Foodland Ontario. For more recipes go to