Recipes courtesy Foodland Ontario
Pasta with Nectarines
Sweet nectarines and fresh herbs balance tangy goat feta and spicy pancetta in this summery pasta dish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4
3-1/2 cups (875 mL) farfalle (bow tie) pasta
2 oz (50 g) spicy pancetta, diced
4 Ontario Nectarines, pitted and sliced thinly
2 Ontario Shallots, diced
1-1/4 cups (300 mL) crumbled Ontario Goat Feta Cheese (about 6 oz/175 g)
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) apple cider vinegar
1/2 cup (125 mL) fresh Ontario Basil Leaves, well packed, torn into small pieces
2 tbsp (25 mL) fresh Ontario Mint Leaves, well packed, finely chopped
In large pot of boiling water, cook pasta until al dente.
Meanwhile, in medium skillet over medium heat, cook pancetta until crisp. Remove to paper towel-lined plate.
In large bowl, gently toss together nectarines, shallots and feta. Drain pasta; add to nectarine mixture. Add oil and vinegar and gently toss. Sprinkle with pancetta, basil and mint and gently toss. Serve immediately.
Nutritional Information:
1 Serving
PROTEIN: 20 grams
FAT: 22 grams
CARBOHYDRATES: 74 grams
CALORIES: 566
FIBRE 5 grams
SODIUM: 715 mg
Peach Tiramisu
An Ontario spin on a traditional tiramisu, ripe Ontario peaches bring a taste of summer to every bite. Great as a crowd pleaser for a special occasion.
Preparation Time: 25 minutes
Chilling Time: 4 to 6 hours or overnight
Serves 12
1 container (275 g) Ontario Mascarpone Cheese
6 large Ontario Peaches
1/4 cup (50 mL) orange liqueur
2 cups (500 mL) 35% Ontario Whipping Cream
2 tbsp (25 mL) icing sugar
24 large Italian-style ladyfingers
Garnish:
1 large Ontario Peach
Remove mascarpone from refrigerator to soften, about 20 minutes. Meanwhile, peel and pit peaches; set aside three. Coarsely chop remaining peaches and purée in food processor or blender until smooth. Add orange liqueur and pulse until combined. Pour into shallow bowl; set aside. Gently, pulse remaining peaches in food processor or blender until slightly chunky.
In large chilled bowl, using electric mixer, whip cream until stiff peaks form. Using the same beaters and in separate bowl, beat mascarpone and icing sugar together until soft. Add mascarpone to whipped cream and gently beat until well combined. Fold in slightly chunky peaches.
Break ladyfingers in half and dip one at a time into the peach liqueur mixture to absorb liquid. Place both halves into the bottom of each 1 cup (250 mL) stemmed glass or dessert dish. Spoon about 2 tbsp (25 mL) of whipped cream mixture into each glass. Repeat with second layer of ladyfingers, making sure they are well dipped in the peach liqueur mixture. Top each glass equally with the remaining whipped cream mixture. Cover and refrigerate 4 to 6 hours or overnight.
Garnish: Just before serving, dice remaining peach and spoon on top.
Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 26 grams
CARBOHYDRATES: 39 grams
CALORIES: 421
FIBRE 3 grams
SODIUM: 234 mg
