SLOW COOKER BEAN AND VEGETABLE STEW                                 

Serves 6.

  • 1 Ontario cooking onion, diced   
  • 3 Ontario carrots, thinly sliced
  • 2 Ontario potatoes, diced
  • 3 cloves Ontario garlic, minced
  • 1 19-ounce tin each: white kidney beans or pea beans and red kidney beans, drained, rinsed well
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups chicken or vegetable broth
  • 2 cups baby spinach leaves or larger leaves, torn into pieces
  • 3 tablespoons chopped fresh Ontario parsley
  • Grated Ontario Cheddar cheese or sour cream


  1. In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add broth and push vegetables under liquid. Cover and cook on low for 10 to 12 hours, or until vegetables are tender.
  2. Stir in spinach, cover and cook  on low until lightly wilted, about 10 minutes.
  3. Sprinkle each serving with cheese, sour cream and parsley. Serve with whole wheat bread or buns.



Serves 6.

  • 1 pound Ontario mushrooms, sliced
  • 1 pound ground turkey or chicken
  • ½ cup finely chopped Ontario onion
  • ½ cup dry breadcrumbs
  • 1 egg
  • 2 tablespoons soy sauce or teriyaki sauce, divided
  • 2 teaspoons grated fresh gingerroot
  • 4 cloves Ontario garlic, minced, divided
  • 2 tablespoons vegetable oil, divided
  • 1 large Ontario onion, sliced

  1. Finely chop enough mushrooms to yield 1 ¼ cups; set remaining sliced mushrooms aside.
  2. In large bowl, gently combine chopped mushrooms, turkey, chopped onion, breadcrumbs, egg, 1 tablespoon of the soy sauce, ginger and half of the garlic. Divide mixture evenly between 12 muffin cups, pressing down lightly. Bake in preheated 350 degree F oven for 25 to 30 minutes or until juices are clear. Let stand 5 minutes before removing from pan.
  3. Meanwhile, in large skillet, heat 1 tablespoon of the oil over medium heat; cook sliced onion, stirring often, for about 5 minutes or until lightly browned. Add remaining oil and reserved sliced mushrooms; cook, stirring for about 7 to 8 minutes. Stir in remaining soy sauce and garlic; cook for 30 to 45 seconds. Serve over meatloaf muffins.


BEET AND APPLE SALAD                         

Serves 4.

  • 1 pound Ontario beets (about 3)
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh Ontario dill
  • 1 tablespoon Dijon mustard
  • 1 clove Ontario garlic, minced
  • Pinch granulated sugar
  • Salt and pepper
  • 2 Ontario apples, unpeeled, cut into wedges
  • Ontario greenhouse lettuce, torn
  • Ontario dill sprigs


  1. In saucepan of lightly salted boiling water, cook beets for about 15 minutes or until tender. Plunge into cold water to stop cooking; slip off skins and slice into wedges.
  2. In large bowl, whisk together oil, vinegar, dill, mustard, garlic and sugar. Season with salt and pepper to taste. Add beets and apples, toss gently.
  3. Line  a large plate or 4 individual salad plates with lettuce; top with beet and apple mixture. Garnish with dill sprigs.


APPLE, RUM AND RAISIN BREAD PUDDING                           

Serves 6 to 8.

  • 2 ½ cups milk or light cream
  • 3 Ontario eggs
  • 1 teaspoon vanilla
  • ¾ cup packed brown sugar, divided
  • 8 cups stale white bread cubes
  • ½ cup raisins
  • ¼ cup rum or apple juice
  • 2 Ontario apples, cored and chopped
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted


  1. In large bowl, combine milk, eggs, vanilla and ½ cup of the sugar. Stir in bread cubes; let stand for at least 30 minutes, stirring occasionally.
  2. In small bowl, combine raisins and rum; set aside.
  3. In another bowl, toss  apples with cinnamon and remaining sugar; add raisin and apple mixtures to softened bread, mixing well. Spread evenly in an 8x12-inch greased baking dish. Drizzle with melted butter.
  4. Bake in preheated 375 degree F oven for 40 to 45 minutes or until top is golden brown and apples are tender. Serve warm or cold, topped if desired with custard sauce or whipped cream.


APPLE AND CRANBERRY PASTRIES                             

Makes 9

  • 1 sheet butter puff pastry, thawed
  • 2 cups peeled, diced Ontario apples, about 3
  • ½ cup dried cranberries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cardamom*
  • Icing sugar
  • *Can substitute cinnamon or nutmeg for cardamom.


  1. On lightly floured surface, place puff pastry; lightly flour and roll out to 12 x 12-inch square. Cut into 9 4-inch squares. Transfer squares to 2 parchment-lined rimmed baking sheets.
  2. In medium bowl, toss apples and cranberries with lemon juice. In small bowl, combine granulated sugar and cardamom until evenly blended. Sprinkle over apples and toss to combine.
  3. Divide apple mixture between pastry squares, leaving narrow edges (1/4-inch) bare. 4. Place baking sheets on oven racks in top and bottom thirds in preheated 400 degree F oven. Bake for 16 to 20 minutes, switching baking sheets on racks halfway, or until pastry is golden brown.
  4. Transfer to wire racks to cool. Dust with icing sugar before serving. Enjoy warm or at room temperature.