This apple and yogurt cake is delicious, moist, easy to prepare and portable. Enjoy it at any time of the day. Recipe and photo courtesy of Foodland Ontario Preparation Time: 25 minutes Baking Time: 50 minutes Serves 12 3 Ontario apples, such as ambrosia or McIntosh 2 tsp (10 mL) ground cinnamon 2 cups (500 mL) all-purpose...
Tag - June 2024
Here’s a fresh way to enjoy Ontario asparagus and jazz up a ham and cheese sandwich. Recipe and photo courtesy of Foodland Ontario Preparation Time: 25 minutes Serves 4 6 oz (170 g) Ontario asparagus, trimmed and cut into 1-inch (2.5 cm) pieces (about 1 cup/250 mL) 1 clove garlic, minced 1/4 cup (50 mL) grated parmesan cheese...
Add a taste of the Greek islands to your next summer meal with this fresh tasting salad that can be made a day ahead. Recipe and photo courtesy of Foodland Ontario Preparation Time: 20 minutes Serves 4 to 6 1/2 cup (125 mL) olive oil 2 tbsp (25 mL) each fresh lemon juice and red wine vinegar 1/2 tsp (2 mL) each salt...
Bocconcini is mild, unripened mozzarella cheese formed into balls and stored in brine. The delicate flavour is perfect for combining with fresh tomatoes, basil and balsamic vinaigrette. Arrange overlapping layers in rows for an elegant platter; serve with warm sliced baguette. To serve individually, allowing two layers...
These are the perfect start to a summer meal. Pop one into your mouth for a spicy, sweet surprise. Recipe and photo courtesy of Foodland Ontario Preparation Time: 15 minutes Makes 24 pieces 24 Medium-size fresh Ontario strawberries, hulled 1/4 cup (50 mL) light cream cheese, softened 1 tbsp (15 mL) finely chopped Ontario...
Captain Bill Noon tells the tale. By Jennifer Hartley For a history buff, captain and explorer, there is nothing more exciting than being part of a discovery at sea close to 180 years in the making. This is even more true, considering it was the last thing Captain Bill Noon was expecting that day—almost 10 years ago—on...
by Dan Lalande “A friend of mine alerted me about a short-term contract position at some place called the Canadian Film Institute (CFI). I applied, got the job and entered this small, woefully underfunded, incredibly dynamic institution dedicated to all forms of the moving image.” That’s how Tom McSorley, formerly a freelance...
