6 servings, 2 pieces each

A Foodland Ontario recipe

  • 1 baguette
  • 2 tablespoons olive oil
  • 1 clove garlic, halved
  • 12 ounces Ontario asparagus, trimmed
  • Pinch each: salt and pepper
  • ½ cup Ontario Goat Cheese, softened
  • 2 tablespoons balsamic glaze or balsamic vinegar

1. Slice baguette diagonally into 12 thick slices. Brush with 4 teaspoons of the olive oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each side with cut side of garlic; set aside.2. If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle lightly with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.3. Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze. (To serve warm just pop the assembled appetizers on barbecue for another minute or two, or until warm.)



Serves 4.

A Foodland Ontario recipe

  • 1 pound boneless skinless Ontario chicken breasts
  • 1 pound Ontario asparagus, trimmed
  • 2 teaspoons olive oil
  • Pinch each: salt and pepper
  • 1 bunch spinach, washed, stems removed, in bite-size pieces (about 8 cups)
  • 1 cup halved Ontario greenhouse cherry tomatoes
  • ½ cup thinly sliced Ontario red onion

Smoked Paprika Lime Dressing:

  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon each: salt and pepper
  • 2 tablespoons plain 2% yogurt
  • 2 teaspoons Ontario liquid honey

1. Smoked Paprika Lime Dressing: In measuring cup, whisk together oil, lime juice, smoked paprika, salt, and pepper. Pour half into a large bowl; add chicken and turn to coat in marinade. Whisk yogurt and honey into remaining dressing and set aside. Let chicken stand at room temperature for 10 minutes or cover and refrigerate for up to 6 hours.

2. Place chicken on greased grill over medium heat. Brush with any remaining marinade in bowl then discard marinade; do not brush chicken with marinade during cooking. Close lid and cook for 12 to 15 minutes, turning once, until no longer pink inside. Meat thermometer: 170 degrees F) Transfer to plate; cover and let stand for 5 minutes. Slice chicken breasts crosswise.

3. Meanwhile, place asparagus on rectangular grill topper or in grill basket. Brush with oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until crisp-tender, 3 to 5 minutes. Cut into 2-inch pieces.

4. Arrange spinach on large platter. Top with chicken, asparagus, cherry tomatoes and red onion. Drizzle with reserved dressing.



Makes 1 9-inch cake

  • 2 tablespoons melted butter 1/4 cup sugar
  • 3/4 cup brown sugar Zest of 1 large orange
  • 2 tablespoons orange juice (1st amount) 1/3 cup cold butter, cut into chunks
  • 4 cups diced fresh rhubarb 1 egg, beaten
  • 2 cups all-purpose flour 2/3 cup milk
  • 1 tablespoon baking powder 1/3 cup orange juice (2nd amount)
  • 1/2 teaspoon salt

1. Stir together in bottom of 9-inch round or square baking pan the melted butter, brown sugar and 2 tablespoons orange juice. Sprinkle rhubarb over this mixture in pan in an even layer. Set aside.

2. Measure flour, baking powder, salt, sugar and orange zest into medium bowl (if mixing by hand) or food processor. If mixing by hand, cut in cold butter until mixture resembles coarse meal. If using food processor, chop butter into flour using pulse motion, until mixture resembles coarse meal.

3. Mix egg, milk and 1/3 cup orange juice together in small bowl; add to flour mixture. If mixing by hand, stir with fork until just combined. In food processor, pulse until just combined. The batter will be stiff.

4. Spoon batter over rhubarb. Spread to completely cover rhubarb evenly with batter.

5. Bake in preheated 350 F oven for 30 to 40 minutes, or until toothpick inserted into the centre of the cake comes out clean. Cool in pan for 10 minutes, then invert carefully onto rimmed cake plate. Best served warm with sweetened whipped cream or vanilla ice cream.



To top one 9-inch pan of fruit crisp or 1 9-inch fruit pie

Mix together in bowl: ¼ cup each: brown sugar, flour and rolled oats.

Add 2 teaspoons ground flax if desired (optional)

Use fingertips or fork to mix in: 2 tablespoons butter

Stir in: ¼ cup sliced almonds (optional)

Store in freezer until needed.

Fruit Crisp: Sprinkle over 4 to 6 cups prepared fruit in baking pan. Bake at 375 F for 30 to 45 min. or until fruit is tender and topping golden. Can also be used in place of top crust on fruit pies.