Recipes courtesy Foodland Ontario
Grilled Corn Salad
Packed with summer goodness this salad is perfect for a barbecue, potluck or for lunch. A great make-ahead salad; cover and refrigerate for up to 24 hours.
Preparation Time: 15 minutes
Grilling Time: 15 minutes
Chilling Time: 30 minutes
Serves 6 to 8
4 cobs Ontario Sweet Corn, husked
1/4 cup (50 mL) vegetable oil
1-1/2 cups (375 mL) frozen shelled edamame
2 tbsp (25 mL) Ontario Maple Syrup
2 tbsp (25 mL) each cider vinegar and Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) Ontario Grape Tomatoes, halved or quartered if large
1/2 cup (125 mL) chopped Ontario Red Onion
1/2 cup (125 mL) chopped Ontario Celery
Brush each cob of corn with 1/4 tsp (1 mL) of the oil. Place corn on grill over medium-high heat. Grill covered, turning often, until tender and grill-marked, 10 to 15 minutes. Let cool. Cut kernels from corn; measure out 4 cups (1 L).
Meanwhile, in medium saucepan of boiling water, cook edamame until slightly tender, about 3 minutes; drain. Rinse with cold water and drain again.
In large serving bowl, whisk together remaining oil, maple syrup, vinegar, mustard, salt and pepper. Stir in corn, edamame, tomatoes, onion and celery. Cover and chill for 30 minutes.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 9 grams
CARBOHYDRATE: 25 grams
CALORIES: 195
FIBRE: 4 grams
SODIUM: 170 mg
RASPBERRY AND APRICOT SQUARES
Made with fresh Ontario Raspberries and Apricots, a pan of these squares makes a perfect picnic treat. Or serve them as dessert at a backyard barbecue. They are best freshly baked on the day you plan to serve them.
Preparation Time: 30 minutes
Baking Time: 37 to 42 minutes
Makes 12 squares
1/2 cup (125 mL) butter
1 tsp (5 mL) grated lemon rind
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) ground almonds
1 cup (250 mL) all-purpose flour
Topping:
1 cup (250 mL) ground almonds
2/3 cup (175 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) butter
2 Ontario Eggs
1/2 tsp (2 mL) baking powder
Pinch salt
2 cups (500 mL) Ontario Raspberries
1 cup (250 mL) sliced Ontario Apricots
Butter sides of 8-inch (2 L) square cake pan; set aside.
In bowl, beat butter until creamy, stir in lemon rind, then sugar and almonds. Mix in flour gradually, using fingertips if too stiff to mix with spoon. Press onto bottom of prepared pan.
Bake in 325°F (160°C) oven for 12 minutes or until slightly puffed and surface appears dry; set aside. Increase oven temperature to 350°F (180°C).
Topping:In small bowl, combine half the almonds, half the sugar and 2 tbsp (25 mL) of the flour. With fork, blend in butter until mixture is crumbly; set aside.
In separate bowl, beat eggs with remaining sugar until thickened and pale. Combine remaining almonds and flour with baking powder and salt; stir into egg mixture. Combine raspberries and apricots; spoon evenly over base. Cover evenly with batter. Sprinkle evenly with crumb mixture. Bake for 25 to 30 minutes or until top is puffed and golden and fruit is bubbly. Let cool in pan on rack. Run knife around edges of pan and cut into squares.
Nutritional Information:
1 Square
PROTEIN: 6.5 grams
FAT: 19.5 grams
CARBOHYDRATE: 37.5 grams
CALORIES: 352