Recipes

All Recipes (Courtesy of Foodland Ontario)

All-Ontario Frittata (Potato And Ham Frittata)

A frittata is an omelette of Italian origin. It's a quick, easy supper or brunch dish and a traditional way to use up cooked vegetables, pasta or meat. Serve with sliced ripe Ontario Greenhouse Tomatoes and crusty bread.

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: 4
Ingredients:
  • 1 tbsp (15 mL) vegetable oil
  • 1 Ontario onion, chopped
  • 1 clove Ontario garlic, minced
  • 2 cups (500 mL) cooked diced Ontario potatoes (about 3 medium, 1 lb/500 g)
  • 6 eggs
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 1/2 cup (125 mL) diced cooked ham, chicken or turkey
  • 1 cup (250 mL) shredded Ontario old cheddar cheese
  • 1 small Ontario Greenhouse tomato, sliced
  • Garnish: parsley
Preparation:

In large nonstick ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until lightly softened, about 3 minutes. Add potatoes; cook for 2 to 3 minutes.

In small bowl, beat eggs with salt and pepper; stir in ham and three-quarters of the cheese. Add to skillet; reduce heat to medium and cook until bottom is brown and crusty, about 5 minutes, occasionally lifting edges so uncooked eggs can flow underneath. (If skillet handle is not ovenproof, wrap in foil.)

Sprinkle half of remaining cheese over frittata; top with tomatoes and remainder of cheese. Broil until eggs are set and cheese is melted, 1 to 2 minutes. Cut into wedges to serve. Garnish with parsley.

Tip: If you don't have cooked potatoes, scrub raw potatoes, pierce well and microwave at High until almost cooked, 6 to 8 minutes. Cool slightly, then dice (leave skin on for added fibre).

NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

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Microwaved Honey and Cardamom Poached Apples or Pears

A warm dessert is as comforting as candlelight and a warm hearth (and heart) in chilly mid-winter weather. When available, try Ontario Bosc pears in place of apples. Choose small, ripe but firm pears.

Preparation Time: 5 Minutes
Cooking Time: 3 to 5 Minutes
Standing Time: 5 minutes
Servings: 2

Ingredients:
  • 2 Ontario apples, such as Idared or Empire
  • 3 tbsp (45 mL) liquid honey
  • ¼ tsp (1 mL) ground cardamom
  • pinch ground cinnamon
  • Vanilla ice cream or frozen yogurt
  • Toasted sliced almonds (optional)
Preparation:

Peel apples; cut in half and remove cores (a melon baller works well). Place, cut side's up, in shallow microwaveable dish.

In small microwaveable bowl, warm honey at High for 20 seconds; stir in cardamom and cinnamon. Drizzle evenly over apples; cover and microwave at High for 3 to 5 minutes or until apples are tender. Let stand 5 minutes.

Place apples in dessert dishes. Scoop ice cream or frozen yogurt in centre of each half. Spoon sauce over top. Garnish with almonds, if desired

NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

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Ontario Pork and Apple Stew

The combination of apples and pork has always been a winner.

Preparation Time: 40 minutes
Cooking Time: about 2 ½ hours
Servings: 6 to 8

Ingredients:
  • 2-½ lb (1.2 kg) boneless Ontario Pork Shoulder Roast
  • 1/3 cup (75 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (50 mL) (approx) vegetable oil
  • 8 thin slices prosciutto, chopped
  • 3 Ontario onions, chopped
  • 5 cloves garlic, minced
  • 2 cups (500 mL) Ontario apple cider
  • 1 tsp (5 mL) crumbled dried rosemary
  • 1/2 tsp (2 mL) dried sage
  • 5 Ontario Northern Spy apples, peeled and thickly sliced
  • 3 cups (750 mL) diced peeled Ontario rutabaga
  • 1 large Ontario greenhouse tomato, peeled, seeded and chopped
  • 1/2 cup (125 mL) chopped fresh parsley
Preparation:

Cut pork into 1-inch (2.5 cm) cubes; toss with flour, half of the salt and the pepper.  Set aside.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove to large Dutch oven.  In batches, brown pork in same skillet over medium-high heat, adding more oil as needed.  Add to Dutch oven.

Add cider to skillet and bring to boil; pour over pork.  Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga; cover and bring to boil.  Bake in 350°F (180°C) oven, for about 2 hours or until pork is tender.

In small skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes.  Stir into stew along with tomato and parsley.

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