Serves 4

Adapted slightly from a recipe from Foodland Ontario

  • 2 boneless skinless chicken breasts
  • Salt, pepper and vegetable oil
  • 1 tablespoon maple syrup, honey, Dijon or honey mustard
  • 1 1/4 cups chicken stock
  • 1 cup couscous
  • 2 cups Ontario strawberries
  • 2 cups Ontario baby spinach
  • 3 green onions, sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • ½ cup crumbled feta cheese (about 2 ounces)

1. Season chicken with salt and pepper; brush lightly with oil. Place on grill over medium heat; close lid and grill for 3 minutes per side. Brush with maple syrup, honey or mustard. Grill until no longer pink inside, about 6 to 8 minutes.

2. Bring chicken stock to boil; pour over couscous in large salad bowl. Cover to keep warm.

3. Slice chicken into strips. Cut strawberries into halves or quarters, depending on size. Add to couscous along with spinach, green onions, parsley, olive oil and lemon juice; toss well. Season to taste with salt and pepper. Garnish with feta cheese.


  • 1 tin artichoke hearts, drained
  • 1 cup halved grape tomatoes
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced parsley or cilantro
  • 1 clove garlic, crushed
  • Salt and pepper to taste

1. Cut artichokes into bitesize chunks. Place in salad bowl

with tomatoes.

2. Combine remaining ingredients; pour over artichokes and tomatoes. Toss to coat. Season to taste. Serve at once, or cover and refrigerate. Serve at room temperature.


Makes about 1 cup.

Recipe from Foodland Ontario

  • 2 cups sliced Ontario strawberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice

1. In food processor, puree berries, sugar, water and lemon juice until smooth. Pour into medium saucepan. Simmer over medium heat, stirring occasionally until sugar dissolves and sauce is slightly translucent, about 3 minutes. Let cool.

Freeze in airtight container.

Variations: Thaw sauce then follow these recipes:

Spiced: stir in ½ teaspoon cinnamon and 1/4 teaspoon each: nutmeg and aniseed.

Rhubarb Berry: In medium saucepan, combine sauce with 1/3 cup very finely chopped rhubarb; simmer, stirring, just until rhubarb is softened. Stir in 1 teaspoon vanilla and sugar to taste. Makes 1 1/4 cups.

Savoury Compote: Stir in 4 teaspoons balsamic vinegar, 1 smashed garlic clove, 1 tablespoon finely grated gingerroot and 1/4 teaspoon each: salt and hot pepper flakes. Remove garlic after cooking. Best served warm or at room temperature over chicken or pork.

Orange Rosewater: Stir in 2 teaspoons each: rosewater and finely grated orange rind.


  • Fresh but Freezable Strawberry Sauce
  • Raspberry Ice Cream (recipe follows)
  • Fresh berries and edible flowers to garnish

To assemble Sundaes:

Scoop ice cream into individual serving bowls or stem glasses.Spoon sauce over. Garnish with fresh raspberries and strawberries and edible flowers. Serve with crisp cookies.

Food Processor Raspberry Ice Cream:

  • 2 cups unsweetened frozen raspberries - not defrosted
  • 1 cup chilled whipping cream
  • 1/3 cup sugar

1. Place frozen berries in food processor work bowl. Add whipping cream and sugar. Pulse several times to coarsely chop, then process for 1 minute, or until mixture is smooth and thick.

Ice cream is ready as soon as it is creamy. Serve immediately, or transfer to bowl and place in freezer until serving time.

Thanks To John Whiting for this delicious ice cream recipe.

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