Easy, great for the BBQ, and oh so delicious!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients:

1-½ lb (750 g) Ontario Pork Loin, cut into 1-inch (2.5 cm) cubes
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) chopped fresh thyme
Pinch each salt and pepper
2 tbsp (25 mL) Ontario Maple Syrup
Apples:

2 tbsp (25 mL) Ontario Maple Syrup
3 Ontario Apples (unpeeled), thickly sliced
2 tbsp (25 mL) butter
Preparation:

In bowl, toss pork with oil. Season with thyme, salt and pepper. Skewer meat onto 6 soaked bamboo skewers. Grill over medium heat until tender and cooked through, turning as needed, 10 to 15 minutes. Remove from heat, brush with maple syrup. Place on large platter.

Apples:

In bowl, pour maple syrup over apples and toss to gently coat. Melt butter in large skillet over medium-high heat; cook apples, stirring often until tender and glazed, 5 to 8 minutes. Serve with pork.

For those counting calories:

Protein: 26 grams
Fat: 11 grams
Carbohydrates: 20 grams
Calories: 284

Beat the heat with this delicious, cold salad recipe!
(from the CL Kitchen)

Ingredients

2 cups (500 mL) chopped green beans
1 can (19 oz/540 ml) chickpeas
1 can (19 oz/540 ml) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander

Chili Lime Dressing:
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) grated lime rind
3 tbsp (45 mL) lime juice
1-1/2 tsp (7 mL) chili powder
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt

Preparation:

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili Lime Dressing: Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat. (Make-ahead: Cover and refrigerate salad and beans separately for up to 24 hours.)

Add green beans and coriander; toss!

For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.

Enjoy!