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

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!

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

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.

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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

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!

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!