Summer/Fall 2005


All recipes taken with permission from Foodland Ontario (www.foodland.gov.on.ca)

Tomato Salad with Basil Vinaigrette

Once the basis for an Italian peasant meal, this colourful salad, served with some crusty bread, is also perfect for today's light summer eating.

Salad: 

1 cup (250 mL) 

Ontario green beans

4

Ontario tomatoes, cut in wedges

1 cup (250 mL)

sliced Ontario mushrooms

1 cup (250 mL) 

mozzarella cheese cubes

2

  Ontario green onions, chopped

Ontario Romaine lettuce leaves

Basil Vinaigrette:   

½ cup (125 mL) 

vegetable oil

2 tbsp (25 mL)

lemon juice

½ tsp (2 mL)

salt

¼ tsp (1 mL)  

pepper

2 tbsp (25 mL) 

chopped fresh basil

1.

Blanch green beans in boiling water for 2 minutes. Immediately plunge into ice water to stop cooking and set colour.

2.
On large platter, arrange tomatoes, mushrooms, beans, and cheese in concentric circles on Romaine leaves. Sprinkle tomatoes with green onions.
3.
Whisk together all vinaigrette ingredients. Spoon over salad. Serves 4.

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Cauliflower-Stuffed Tomatoes

Serve this delicious combination of flavours as a side dish or with a green salad and crusty bread for a light meal.

2 cups (500 mL) 
Ontario cauliflower florets
2 tbsp (25 mL)
milk
½ cup (125 mL) 
shredded old Cheddar cheese  
Pinch 
ground nutmeg
½ tsp (2 mL)  
salt
¼ tsp (1 mL) 
pepper
3
medium Ontario field tomatoes, halved crosswise
2 tbsp (25 mL) 
butter
2 tsp (10 mL)   
Dijon mustard
1 cup (250 mL) 
fresh bread crumbs
2 tbsp (25 mL)    
chopped fresh basil or parsley

1.

Steam cauliflower until very tender, about 10 minutes, or microwave on High for 3 to 3½ minutes. Place in processor along with milk; blend until puréed. Stir in cheese, nutmeg, salt and pepper.
2.
Scoop out tomato halves and discard pulp. Place tomatoes, cut side down, on paper towel and drain well. Arrange tomatoes, cut side up, in small baking dish. Fill with cauliflower mixture.
3.
In small skillet, melt butter over medium heat; mix in mustard. Add bread crumbs and toss to coat well. Stir in basil. Top stuffed tomatoes with crumb mixture, pressing down gently. Bake in 350°F (180°C) oven until heated through and golden, about 30 minutes. Serves 6.


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Peppered Beef with

Balsamic Strawberry Relish

The sweet-and-sour mélange of strawberries and balsamic vinegar makes a delicious companion to the peppery steak. This relish is also delicious on chicken and pork.

1 tbsp (15 mL)
Dijon mustard
1 tbsp (15 mL)
whole peppercorns, cracked
½ tsp (2 mL)
salt
1 clove  
garlic, minced
1½ lb (750 g)
grilling steak (such as top sirloin), about 1-inch (2.5 cm) thick
Relish:
1½ cups (375 mL)
chopped Ontario strawberries
3 tbsp (45 mL)
chopped red onion
2 tbsp (25 mL)
chopped Ontario Greenhouse Sweet Yellow Pepper
2 tbsp (25 mL)
chopped fresh parsley
2 tbsp (25 mL)
balsamic vinegar
1 tbsp (15 mL)
olive oil
1½ tsp (7 mL)
granulated sugar
Salt and pepper

 

1.

In small bowl, combine mustard, cracked peppercorns, salt and garlic; rub in even coating on both sides of meat.

2.
Grill steak over high heat or broil for about 4 minutes on each side for medium-rare or until desired doneness.
3.
Relish: In bowl, combine strawberries, onion, yellow pepper, parsley, vinegar, oil, sugar and salt and pepper to taste. Slice steak thinly across the grain and serve with relish. Serves 4.

 

 

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Raspberry & Blueberry Dumplings

Fresh Ontario raspberries and blueberries are combined to make this classic Canadian dessert. Later, make it from that precious cache of Pick Your Own berries in your freezer.

3 cups (750 mL)
Ontario raspberries
3 cups (750 mL)
Ontario blueberries
3 tbsp (45 mL)
granulated sugar
2 tsp (10 mL)
cornstarch
Dumplings: 
1½ cups (375 mL)  
fresh bread crumbs
¾ cup (175 mL)
all-purpose flour
2 tbsp (25 mL)
granulated sugar
1½ tsp (7 mL)
baking powder
½ tsp (2 mL)
baking soda
¼ tsp (1 mL)
ground nutmeg
Pinch
salt
½ cup (125 mL)
plain yogurt
1
egg
¼ cup (50 mL)
butter, melted

 

1.

Select ½ cup (125 mL) each of plumpest blueberries and raspberries. Spread in single layer on plate and sprinkle with 1 tbsp (15 mL) of the sugar; set aside.

2.
In Dutch oven or wide saucepan, mix remaining sugar with cornstarch. Gently mix in remaining berries. Cover and cook over low heat until juices start to flow. Bring to simmer, stirring gently until sauce thickens. Cover and keep warm.
3.
Dumplings: In bowl, combine bread crumbs, flour, sugar, baking powder, baking soda, nutmeg and salt, mixing well. Beat together yogurt, egg and butter. With fork, stir into dry ingredients just until moistened. With floured hands, shape into 6 dumplings.
4.
Bring sauce to gentle simmer. Add dumplings, keeping them about 2 in. (5 cm) apart. Cover and cook for 15 to 20 minutes or until cake tester inserted in dumpling comes out clean. Ladle sauce and dumplings into serving bowls. Spoon reserved berries over top. Serves 6.

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Missed a Recipe?

Look up past recipes in our Recipe Archive

Fresh Salmon With Sautéed Dilled Cabbage (Fall 2004)

Tricolor Oriental Cabbage and Chicken Slaw (Summer 2004)

 



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