Penne Peperonata
Sweet peppers are even sweeter in this simple but delicious Italian classic.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 6 main dishes or 8 side dishes
1 lb (500 g) penne pasta
3 tbsp (45 mL) olive oil
2 Ontario Greenhouse Sweet Red, Yellow or Orange
Peppers, thinly sliced
1 cup (250 mL) sliced Ontario Red Onion
1 large clove garlic, minced
1-1/2 cups (375 mL) chopped Ontario Greenhouse Tomatoes
1 tbsp (15 mL) red wine vinegar
1-1/2 tsp (7 mL) dried oregano leaves
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (50 mL) thinly sliced fresh Ontario Basil
Bring a large pot of water to boil. Add pasta, cook, stirring occasionally, until tender. Drain well and return to pot; cover to keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook peppers for 10 minutes, stirring often. Add onion; cook until slightly softened, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in tomatoes, vinegar and oregano; cook until hot and bubbly, about 3 minutes. Stir into pasta. Serve sprinkled with cheese and basil.
Nutritional Information:
1 Serving (1 main dish):
PROTEIN: 13 grams
FAT: 10 grams
CARBOHYDRATE:65 grams
CALORIES: 410
FIBRE: 3 grams
SODIUM: 120 mg
Rhubarb Apple Cobbler
Local apples and forced pink rhubarb combine for a tasty, tart, pudding-like dessert with a “cobblestone” biscuit topping. Serve with vanilla ice cream or a drizzle of table cream.
Preparation Time: 25 minutes
Baking Time: 30 to 35 minutes
Serves 6
3-1/2 cups (875 mL) sliced peeled Ontario Apples, such as Empire, Ida Red or McIntosh (4 to 6 apples)
3-1/2 cups (875 mL) sliced Ontario Rhubarb (1/2-inch/1 cm pieces)
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) cornstarch
1 tsp (5 mL) ground cinnamon
1/2 cup (125 mL) water
Biscuit Topping:
1-1/3 cups (325 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) salt
1/3 cup (75 mL) cold butter
1/2 cup (125 mL) Ontario Milk
1 tsp (5 mL) vanilla
1 tbsp (15 mL) granulated sugar
In large bowl, combine apples and rhubarb. In small bowl, stir together sugar, cornstarch and cinnamon; stir into fruit until well combined. Stir in water. Transfer to deep 9-inch square (23 cm) baking dish or 8-cup (2 L) casserole. Place on baking sheet to catch drips. Bake in 375°F (190°C) oven for 15 minutes, stirring twice.
Biscuit Topping: Meanwhile, in large bowl, stir together flour, 2/3 cup (150 mL) sugar, baking powder and salt. Using pastry blender or two knives, cut in butter until size of large peas. In small bowl, combine milk and vanilla; quickly stir into flour mixture, stirring with fork to make thick, non sticky dough.
Using large spoons, place dough in large dollops on hot fruit. Sprinkle with 1 tbsp (15 mL) sugar. Bake for 15 to 20 minutes or until golden brown. Let stand for 5 minutes before serving. (Best served within 4 hours.)
Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 11 grams
CARBOHYDRATE: 86 grams
CALORIES: 449
FIBRE: 4 grams
SODIUM: 500 mg
Both recipes provided by Foodland Ontario