HEALTHY HOLIDAY HELPERS * December 14, 2015
Today’s recipes are from Foodland Ontario
SQUASH AND APPLE SOUP WITH MAPLE Serves 4 to 6.
2 Ontario onions, chopped
1 tablespoon butter
1 large Ontario butternut squash, peeled and chopped, about 5 cups chopped
2 Ontario apples, peeled, cored, cubed
2 cloves Ontario garlic
4 cups low sodium chicken or vegetable broth
1 teaspoon chopped fresh Ontario thyme leaves
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons Ontario maple syrup
½ teaspoon ground nutmeg
1.In large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add
squash, apples, garlic, broth, 1 cup of water, thyme, salt and pepper; bring to boil. Reduce
heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
2.In batches, puree soup in blender until smooth. Return to pot and stir in maple syrup and
nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds. This soup freezes well.
BAKED ONION RINGS PARMESAN Serves 4.
2 large Ontario onions
½ cup each: dry breadcrumbs and grated Parmesan cheese
1 teaspoon dried basil leaves
½ teaspoon each: dried oregano leaves and salt
¼ teaspoon garlic powder
2 Ontario eggs
1.Cut onions in ¼-inch thick slices; separate into rings.
2.In shallow dish, combine breadcrumbs, cheese, basil, oregano, salt and garlic powder.
In separate shallow dish, lightly beat eggs. Dip onion rings in egg to coat, letting excess
drip off. Dip into breadcrumbs, pressing lightly to coat. Place on large parchment-lined
3.Bake in preheated 350 degree F oven for 20 minutes..
4.Turn onion rings over. Increase oven temperature to 425 degrees F and bake another
15 to 20 minutes or until tender yet crisp. Serve with salsa.
QUINOA SALAD WITH APPLES, FETA AND HERBS Serves 4 to 6.
1 cup quinoa
¼ cup olive oil
Juice of 1 lemon
2 Ontario garlic cloves, minced
½ teaspoon dried oregano leaves
1 Ontario greenhouse sweet pepper, cored and diced
2 Ontario green onions, thinly sliced
¾ cup crumbled Ontario feta cheese
Mixed fresh Ontario herbs (such as mint, chives, parsley, etc)
2 Ontario apples, cored, chopped (can substitute Ontario Bartlett pears in season)
1.Place quinoa in sieve. Rinse quinoa in cold water; drain well. In saucepan, bring 2 cups
of water and ½ teaspoon salt to boil. Gradually add quinoa. Cover and reduce heat to low;
cook until water is absorbed and grain is transparent and tender, 13 to 15 minutes. Let
stand, covered, for 5 minutes. Fluff with fork. Transfer to large bowl and let cool to
2.Meanwhile in small bowl, whisk together oil, 2 tablespoons lemon juice, garlic, oregano
and salt and pepper to taste.
3.Stir sweet pepper, green onions, feta and herbs into cooled quinoa. Toss with dressing.
4.To serve, core and chop apples; stir into salad. Taste and add more lemon juice if desired.
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