Here's an appetizer idea that's quick and easy to prepare as well as fun to serve. Diced Ontario Greenhouse Cucumbers provide the bright green colour and crunchy texture in the lean ground pork filling. You can cook the meat mixture ahead of time and, just before serving, add the cucumber and reheat. To serve, arrange a bowl of chilled Ontario Greenhouse Lettuce leaves on the table along with a dish of hoisin sauce (readily available at your local supermarket) and the meat filling. Let each guest spread a lettuce leaf with sauce, top with filling, wrap and enjoy. For the more adventurous, you might add a small dish of hot Oriental chili garlic

Preparation Time: 10 minutes
Cooking Time: 8 to 10 minutes
Servings: 8
Ingredients:

2 tbsp (25 mL) cornstarch
1/4 cup (50 mL) teriyaki sauce
1 clove garlic, minced
3/4 lb (375 g) lean ground pork
1 Ontario Onion, chopped
1 Ontario Carrot, shredded
Half Ontario Greenhouse Cucumber, diced
Hoisin sauce
16 Ontario Greenhouse Lettuce leaves
Preparation:

In medium bowl, combine cornstarch, teriyaki sauce and garlic; mix in pork until well combined. Let stand 5 minutes. In large nonstick frying pan or wok, stir-fry pork mixture and onion over medium-high heat 5 minutes Drain off fat if necessary. Add carrot; cook 2 minutes. Add cucumber and cook just until heated through.

For each serving, spread hoisin sauce over lettuce leaf; top with about 1/4 cup (50 mL) pork mixture and roll up.

NOTE: For a fiery version of Asian Cucumber & Pork Bundles, spread a little hot Oriental chili garlic sauce over hoisin sauce before adding meat and rolling up

With all of the heat & humidity rolling through Ontario, no one wants to heat up the house using the stove or oven. Here's a cool and delicious yet simple lunch recipe, made in minutes...

Alaskan Salmon Salad

Ingredients:
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread

Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Serves 6 sandwiches.

Remember, we want to hear about your recipes. Tell us about them - you could win cool prizes!

How about taking a culinary adventure to the Far East? Try these asian-inspired wraps for a neat appetizer or as a main course, too. The rice wrappers can be found in most grocery stores and specialty asian shops; be very careful with these as they become delicate when wet. The vegetable mixtures that you create can be as exotic as your tastes. We have included some basic vegetables for you to try. Asian cuisine, especially Thai, is popular because it focuses on fresh, healthy food ingredients

For more recipes that take your palate to the Far East, check out this link: http://www.asiasociety.org/style-living/food-recipes?gclid=COeg84nq1KICFQuB5QodZ0i5zQ

EGGS BENEDICT WITH PORKETTA
(Rita Demontis)

The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.

8 eggs

Hollandaise:

4 egg yolks

1/4 cup (50ml) water

1/4 tsp. (1ml) pepper

1/4 cup (50ml) butter, softened

1 Tbsp. (15ml) lemon juice

4 English muffins, halved and toasted

16 asparagus spears, blanched and halved

8 pieces, thinly sliced porketta

1Tbsp. (15ml) fresh chopped chives

Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.

In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.

Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.

Serves 4.

TIP: Substitute the asparagus with fresh baby spinach when not in season.

Enjoy and remember, if you've got a new and delicious recipe... we want to hear about them!

This season, try something a little different with your fresh Ontario Grown
Strawberries.

Preparation Time: 1 minute
Cooking Time: 2 minutes
Servings: per serving

Ingredients:
-3 large Ontario Strawberries
-vegetable oil
-freshly ground black pepper

Preparation:
Thread 3 large Ontario Strawberries crosswise on each wooden skewer for each
serving. Brush with vegetable oil and sprinkle generously with freshly
ground black pepper. Grill 2 minutes on each side or until heated through.
Serve with Ontario Grilled Chicken or Pork.

Enjoy!