Recipes from Foodland Ontario
Harvest Gnocchi with Feta
Take advantage of Ontario’s bounty in this easy-to-make quick meatless dinner.
Preparation Time:15 minutes
Cooking Time: 10 minutes
Serves 4
1 cob Ontario Corn
1 tbsp (15 mL) each butter and olive oil
2 cloves Ontario Garlic, minced
1 Ontario Sweet Red Pepper, cut into thin strips
1 small Ontario Zucchini, cut into cubes, about 1/2-inch (1 cm)
1/2 cup (125 mL) thinly sliced Ontario Red Onion
1-1/2 tsp (7 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1 cup (250 mL) Ontario Cherry Tomatoes, cut in half
1 pkg (1 lb/500 g) potato gnocchi
1 cup (250 mL) Ontario Green or Yellow Beans or a combination of both, cut in half
1/4 cup (50 mL) pitted black olives, sliced in half
1/2 cup (125 mL) crumbled Ontario Feta Cheese
1/4 cup (50 mL) chopped fresh Ontario Dill or Parsley
Pepper
Bring large pot of salted water to a boil.
Using a knife, remove kernels from cob; set aside. In large skillet, heat butter and oil over medium heat. Add garlic, red pepper, zucchini, onion, oregano and salt. Cook stirring frequently, just until vegetables are tender, about 5 minutes. Stir in tomatoes and corn; reduce heat to low.
Add gnocchi and beans to boiling water; boil, stirring occasionally, just until gnocchi rises to the surface, 3 to 5 minutes. Drain, reserving 2 tbsp (25 mL) of the cooking water; set aside. Add gnocchi and beans to skillet along with olives. Stir in reserved water, feta and dill. Season with pepper to taste.
Nutritional Information:
1 Serving
PROTEIN: 10 grams
FAT: 13 grams
CARBOHYDRATE: 64 grams
CALORIES: 408
FIBRE: 5 grams
SODIUM: 990 mg
TROPICAL NECTARINE CRISP
Fruit crisps are one of those quintessential summer desserts. With fresh Ontario produce at our fingertips, get creative and feel free to substitute peaches for nectarines or throw in a handful of raspberries or blueberries. If using peaches, peel before slicing into wedges. Serve warm or with vanilla ice cream or lightly whipped cream.
Preparation Time: 20 minutes
Baking Time: 45 minutes
Serves 8
8 to 10 Ontario Nectarines or Peaches
1 tbsp (15 mL) dark rum or orange juice
1 tbsp (15 mL) finely minced candied ginger
1 tbsp (15 mL) fresh lime juice
1 tsp (5 mL) vanilla
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) ground nutmeg
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) shredded sweetened coconut
1/3 cup (75 mL) cold butter, cut into cubes
Pit and slice nectarines into 1/2-inch (1 cm) wedges to make about 9 cups (2.25 L). In large bowl, gently toss nectarines with rum or orange juice, ginger, lime juice and vanilla until mixed. In small bowl, stir cornstarch with nutmeg; stir into nectarines to coat. Turn into deep-dish 9-inch (23 cm) pie plate. (Fruit will rise above pie plate.)
In medium bowl, stir together flour, sugar and coconut. Using fingers, rub in butter until mixture is crumbly; sprinkle over fruit. Set pie plate on baking sheet to catch any drips. Bake in centre of 375°F (190°C) oven until centre is hot when tested with a knife, about 45 minutes. If topping is browning too quickly, cover loosely with foil.
Nutritional Information:
1 Serving
PROTEIN: 3 grams
FAT: 9 grams
CARBOHYDRATE:39 grams
CALORIES: 249