Enjoy the bounty of the harvest—mushrooms, tomatoes, beets, peppers, parsnips, apples and other goodies—in hearty, satisfying dishes and beloved classic fare, from pizza to mac and cheese.
This recipe and photo, courtesy of Foodland Ontario, will inspire you to eat your fresh veggies and fruit, in all the best ways.
This delicious bistro salad is an appetizing early-autumn meal.
Preparation Time:Â 20 minutes
Baking Time:Â 50 minutes
Grilling Time:Â 18 minutes
Serves 4 to 6
1/4 cup (50 mL) each melted butter and vegetable oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) each dried thyme leaves and Dijon mustard
2 tsp (10 mL) Ontario honey
4 cloves Ontario garlic, minced
1/2 cup (125 mL) Ontario sour cream
4 Ontario yellow fleshed potatoes, cut into chunks
1 Ontario onion, cut into wedges
Salt and freshly ground pepper
3 Ontario beets, peeled and cut into wedges
12 oz (375 g) Ontario crimini mushrooms
4 Ontario veal rib chops (about 250 g each)
1 head Ontario romaine lettuce
2 oz (60 g) Ontario chèvre, crumbled
2 tbsp (25 mL) chopped fresh Ontario parsley
In small bowl, whisk together butter, 3 tbsp (45 mL) of the oil, vinegar, thyme, mustard, honey and garlic. Put 2 tbsp (25 mL) of the mixture into another small bowl; stir in sour cream. Refrigerate.
In 9- x 13-inch (3.5 L) baking dish, toss potatoes and onion with 3 tbsp (45 mL) of the herb mixture. Season with salt and pepper and arrange in even layer. In small baking dish, toss beets with 1 tbsp (15 mL) of the herb mixture; cover with foil. Place dishes side-by-side in 425°F (220°C) oven. Bake until tender, about 50 minutes, tossing potatoes occasionally. Keep warm.
In medium bowl, toss mushrooms with 2 tbsp (25 mL) of the herb mixture; thread onto metal skewers. Season chops with salt and pepper. Place skewers and chops on greased grill over medium-high heat. Grill, covered, turning twice, for 12 minutes or until mushrooms are tender and chops reach internal temperature of 145°F (63°C) for medium-rare. Brush chops with remaining herb mixture during the last 2 minutes of grilling. Rest for 5 minutes.
Cut lettuce into quarters, keeping base intact to hold lettuce together. Brush cut sides of lettuce with remaining oil. Turn off heat, grill lettuce over remaining heat just until grill marked, 1 to 2 minutes. Arrange lettuce, chops and skewers on large board. Sprinkle with cheese and parsley. Serve potatoes, onion and beets on the side with remaining sour cream sauce.
Nutritional Information:
1 serving (When recipe serves 6):
PROTEIN: 38 grams
FAT: 27 grams
CARBOHYDRATE: 30 grams
CALORIES: 520
FIBRE: 5 grams
SODIUM: 790 mg
