Serves 4 to 6.

A Foodland Ontario recipe


  • ¼ cup each: lemon juice and olive oil
  • 2 tablespoons minced red onion
  • Salt and freshly ground pepper


  • 3 cups cooked quinoa, cooled**
  • 1 cup julienne Ontario cucumbers
  • ½ cup shelled fresh Ontario peas
  • 1/3 cup julienned Ontario radishes
  • 1/3 cup finely chopped fresh Ontario basil
  • ¼ cup finely chopped fresh Ontario parsley
  • 2 tablespoons finely chopped fresh Ontario mint
  • 3 cups Ontario baby arugula
  • 2 cups Ontario strawberries, hulled and halved

1. Dressing: In 1-cup jar with lid, combine lemon juice, oil, onion, and salt and pepper to taste. Shake well. Can prepare up to 24 hours in advance.

2. Salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately.

** To cook quinoa: In wire strainer, thoroughly rinse 1 cup raw quinoa. In medium saucepan, combine rinsed quinoa and 1 ¾ cups cold water; cover and bring to boil over high heat. Reduce heat to medium-low; simmer, covered, for 10 to 12 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork. Cool before using in salad. Makes 3 cups.


Serves 4

  • 2 boneless skinless chicken breast halves, about 1 pound, cut into bitesize chunks
  • 1 or 2 rainbow bell peppers, cut into chunks
  • 1 red onion, cut into chunks


  • 1/4 cup olive oil
  • Juice of 1/2 large lemon
  • 1/2 teaspoon dried oregano
  • 1 crushed clove garlic
  • Salt and freshly ground pepper

1. Combine marinade ingredients in zip-close plastic bag; add chicken, turning to coat with marinade. Cover and refrigerate 2 hours or overnight.

2. Thread chicken pieces, pepper chunks and onion pieces alternately on skewers. Grill until browned and fully cooked. No pink should remain when you cut into chicken. Serve hot or at room temperature.

Variations: replace chicken with turkey breast or pork tenderloin pieces or large shrimp, about 1 pound of either.


Serves 4 to 6.

  • 1 cup cooked chopped shrimp
  • 1 litre buttermilk
  • 1/2 English cucumber, finely diced
  • 1 tablespoon minced fresh dill, or more to taste
  • ½ to 1 teaspoon dry mustard
  • 1 tablespoon chopped dill pickles
  • Salt, pepper and cayenne to taste

1. Combine all ingredients except cayenne. Refrigerate until serving time. At serving time, add cayenne to taste. Garnish each serving with a very thin cucumber slice and a sprinkling of minced dill.


Serves 6.

A Foodland Ontario recipe

  • 6 squares (170 g pkg) white chocolate, chopped
  • 1 cup light sour cream or plain yogurt
  • 2 tablespoons fresh lime juice
  • ½ cup whipping cream
  • 4 cups Ontario strawberries
  • Ontario mint sprigs

1. In medium microwave-safe bowl, microwave chocolate on Medium (50% power) for 3 minutes or until almost melted; stir until completely melted.

2. In large bowl, combine sour cream and lime juice; stir in chocolate. Cover and refrigerate for 30 minutes or until slightly thickened.

3. In chilled medium bowl, using an electric mixer, beat cream until stiff peaks form; fold into chocolate mixture.

4. Slice strawberries, reserving some for garnish. Layer strawberries with chocolate mixture in parfait glasses; repeat layers. Garnish with reserved berries and mint sprigs. Serve or refrigerate for up to 2 hours.