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tikka Meatballs

In large bowl, combine beef, panko, egg, garlic, ginger, half of the curry paste, lemon zest and cilantro. Gently mix with your hands just to combine (do not over mix). Divide mixture into 12 equal parts, shape into balls.

Heat oil in a large skillet over medium-high heat. Cook meatballs, turning occasionally, until browned, 10 to 12 min. Whisk in yogurt, remaining curry paste and beef broth, scraping any bits from the bottom of the pan, reduce heat to simmer, cover and cook until meatballs are cooked through, stirring occasionally, about 8 to 10 min. Top with additional chopped cilantro and serve over cooked basmati rice.

Makes 4 servings.

Chef’s Tip: Make a delicious sandwich by wrapping a meatball in naan bread or serve on a bun.

Ingredients:1 lb (500 g) lean Ontario ground beef

(or half beef/half veal)1/2 cup (125 mL) panko crumbs1 egg, lightly beaten1 clove garlic, minced1 tbsp (15 mL) minced fresh gingerroot2 tbsp (25 mL) curry paste, divided1 tbsp (15 mL) lemon zest1/4 cup (50 mL) minced cilantro1 tbsp (15 mL) vegetable oil1 cup (250 mL) plain yogurt1/2 cup (125 mL) beef broth

Spice up your weeknight meals with Indian-inspired meatballs infused with curry, cilantro and ginger.

Smoky turkey Chowder

In a non-stick skillet over medium heat cook turkey kielbasa until golden and cooked through, about 10 min. Transfer to a paper-towel lined plate. Using the same skillet cook bacon over medium-heat until crisp, 6 to 8 min. Transfer to plate with kielbasa. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 min. Add the garlic, paprika and chili flakes and cook, stirring for 1 min.

Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 min. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper. Stir. Divide soup among warmed bowls and top with bacon and green onions.

Makes 6 servings.

Ingredients:6 slices, thick Ontario bacon, chopped1 cup (250 mL) cubed Ontario turkey kielbasa1 large onion, minced2 cloves garlic, minced1/2 tsp (2 mL) smoked paprika1/2 tsp (2 ml) red chili flakes2 cups (500 mL) frozen corn kernels4 cups (1 L) chicken broth1 cup (250 mL) half-and-half cream1/2 tsp (2 mL) each salt and fresh cracked pepper2 green onions, thinly sliced

The smoky flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.

Slice sausage into rounds. Cook pasta according to package instructions. Drain pasta while reserving 1 cup (250 mL) of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium-high heat; brown sausage all over, about 5 min. Reduce heat, cover and cook until done, about 10 min. Set aside.

In same pan, add onion and pepper and cook until pepper is tender crisp, about 5 min. Toss in cooked pasta, sliced sausage and pesto. Stir, adding enough of the cooking liquid to make a sauce.

Sprinkle with chopped olives and crumbled feta (optional) to taste.

Makes 4 servings.

Ingredients:1/2 lb (225 g) fresh Ontario Sausage1/2 lb (225 g) whole grain pasta,

such as fusilli or rotini2 tbsp (25 mL) olive oil1 red onion, sliced1 red pepper, sliced2 tbsp (25 mL) pesto

Garnish (optional)chopped black olivescrumbled feta cheese

This easy weeknight meal is bursting with flavour. Sizzling sausages and whole grain pasta tossed with your favourite pesto will fill the kitchen with a mouth-watering aroma. Add a Mediterranean twist by topping the dish with chopped, black olives and crumbled feta.

Sausage & Pepper Skillet

Seared Veal with Sweet Potato rÖsti

Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.

In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg and remaining salt and pepper. Divide into 8 “patties.”

In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rösti, about 5 min. per side until golden brown on both sides and tender. Repeat with remaining oil and rösti. Transfer to platter and keep warm in oven while cooking veal.

In same skillet, sear veal on both sides until golden on and a hint of pink remains, about 2 min. per side. Serve hot with warm rösti.

Makes 4 servings.

Ingredients:1 lb (500 g) Ontario veal tenderloin1 tsp (5 mL) each salt and fresh cracked

pepper, divided

1 tsp (5 mL) dried thyme2 cups (500 mL) grated sweet potato1/2 cup (125 mL) minced celery1/2 cup (125 mL) grated red onion1/4 cup (60 mL) bread crumbs2 eggs, lightly beaten1/4 cup (60 mL) finely chopped cilantro2 tbsp (25 mL) vegetable oil, divided

The delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato r�sti. A simple but delicious meal idea that is sure to become a family favourite.

Cook spaghetti according to package instructions. Add peas during the last minute of cooking. Drain; reserving 1 cup (250 mL) of the pasta water.

In skillet, heat the olive oil and add kielbossa and onions and cook until onions are tender, about 5 min. Add garlic and cook one min.

In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbossa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.

Makes 6 servings.

Ingredients:1/2 lb (225 g) dried spaghetti1 ½ cups (375 mL) frozen peas, thawed1 tbsp (15 mL) olive oil2 cups (500 mL) diced Ontario kielbossa1 large onion, minced1 clove garlic, minced2 eggs1 cup (250 mL) freshly grated Parmesan1/4 cup (50 mL) fresh chopped parsley

fresh cracked pepper to taste

Ontario kielbossa, sautéed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal.

Spaghetti Carbonara with Kielbossa

In dish, drizzle steak with olive oil and sprinkle with salt, pepper, cumin and cilantro, turning to coat evenly. Let sit at room temperature for 15 min.

In bowl, combine red and green cabbage, carrot, green onion, sour cream and hot sauce until well mixed.

Grill or broil beef over high heat until well browned, about 3 to 5 min. per side for medium-rare. Transfer to cutting board and rest for 10 min. (to avoid dry steak) before slicing across the grain.

Grill or warm tortillas. Divide sliced beef over tortillas and top with cabbage mixture. Serve with extra hot sauce and lime wedges.

Makes 6 servings.

Ingredients:1 lb (500 g) Ontario flank steak1 tbsp (15 mL) olive oil1/2 tsp (2 mL) each salt, pepper and cumin1/4 cup (50 mL) cilantro1 cup (250 mL) each, shredded red and

green cabbage1 cup (250 mL) grated carrot1/2 cup (125 mL) thinly sliced green onion1/4 cup (50 mL) low fat sour cream1 tsp (5 mL) hot sauce, to taste8 6-inch tortillas

Flirt with flavour and fun with tasty strips of steak for a quick weeknight family fiesta experience. Adults will delight in the ease of preparation, the healthy nutrition profile, while kids will have fun assembling their meal.

grilled Steak tacos

Recipe courtesy of

www.makeitontariobeef.ca

Pour egg into a shallow dish. In another shallow dish, stir together Parmesan, panko and cayenne.

Slice the turkey breast across the grain in half along the length of the breast. Slice each half in half again to make 4 cutlets. Dredge the turkey cutlets, one at a time, in egg mixture, letting excess drip back into the dish; coat in Parmesan mixture, pressing gently to adhere.

In large non-stick skillet, heat oil over medium-high heat. Cook turkey until golden on both sides and cooked through, about 4 min. per side. Transfer to platter.

In bowl, combine tomatoes, red wine vinegar, olive oil, arugula and torn basil leaves. Divide turkey over plates, top with tomato salad.

Makes 4 servings.

Ingredients:1 egg, lightly beaten1/2 cup (125 mL) Parmesan cheese1/2 cup (125 mL) panko bread crumbs1/2 tsp (2 mL) cayenne pepper2 lbs (1 kg) boneless, skinless Ontario turkey

breast (or cutlets)2 tbsp (25 mL) olive oil4 cups (1 L) mixed cherry tomatoes (all colours)2 tbsp (25 mL) red wine vinegar2 tbsp (25 mL) extra virgin olive oil1 bunch baby arugula or watercress1/4 cup (50 mL) torn basil leaves

Quick-cooking Ontario turkey breasts are coated with panko crumbs, Parmesan and just a hint of cayenne. Accompanied with a fresh tomato salad, this delicious meal is a healthy and satisfying alternative to take-out.

turkey Scaloppini with Fresh tomato Salad

Crispy Buttermilk Baked Chicken

Preheat oven to 400°F (200°C) and grease a cooling rack fitted over a rimmed baking sheet.

In large dish, whisk together buttermilk, hot pepper sauce, salt and pepper. Add chicken, turning to coat while prepping other ingredients.

In food processor, pulse the bread until it turns to coarse crumbs. Spread into a shallow dish and combine with Parmesan and thyme.

Working with one piece at a time, remove the chicken pieces from the buttermilk, letting any excess drop back into the dish. Dredge in the bread crumb mixture, turning and pressing gently to coat evenly. Place the breaded pieces on the prepared rack leaving enough space between the pieces so that they can get crisp all over.

Bake until the chicken is golden brown and cooked through, about 35 min.

Makes 8 servings.

Chef’s tip: Lighten up this recipe even further by making it with skinless Ontario chicken pieces.

Ingredients:1 cup (250 mL) buttermilk1 tsp (5 mL) hot pepper sauce1/2 tsp (2 mL) each salt and fresh

cracked pepper

4 lbs (2 kg) Ontario chicken parts (drumstick, wings, thighs)

8 slices white bread1/2 cup (125 mL) fresh grated Parmesan cheese1 tsp (5 mL) dried thyme

This crispy-coated, moist Ontario chicken is picnic perfect and a healthier alternative to the deep-fried version.

Whole Stuffed rabbit

Chop and cook 3 strips of bacon in large skillet over medium-high heat until cooked but not crisp, about 5 min. Add butter, leeks, celery, sage, rosemary, thyme and 1/2 tsp (2 mL) each of salt and pepper; cook stirring occasionally, for 3 min. or until softened.

In large bowl, toss vegetable and bacon mixture with bread. Drizzle with wine and broth and toss with parsley to combine. Let cool completely.

Stuff cavity with stuffing and wrap remaining strips of bacon around the rabbit to hold it closed. Place stuffed side down on a parchment-lined, rimmed baking sheet. Bake in a 375°F (190°C) oven until cooked through, about 30 to 40 min. or until rabbit registers an internal temperature of 160°F (71°C).

Cut into portions and serve with stuffing on the side.

Makes 4 to 6 servings.

Ingredients:6 slices Ontario bacon, divided1 tbsp (15 mL) butter2 cups (500 mL) chopped leeks, white and

green parts2 stalks celery, chopped2 tbsp (30 mL) fresh chopped sage1 tbsp (15 mL) fresh chopped rosemary1 tbsp (15 mL) fresh chopped thyme1 tsp (5 mL) each, salt and fresh cracked pepper,

divided4 cups (1 L) cubed bread1/2 cup (125 mL) white wine1/2 cup (125 mL) chicken broth1 3 lb (1.5 kg) Ontario rabbit, cleaned

Ontario rabbit is complemented with a white wine and sage stuffing featuring hints of sautéed leeks, rosemary and thyme. Wrap it in Ontario bacon before roasting to keep the meat tender and juicy.

Panko-Crusted Veal Milanese

In bowl, whisk together shallots, ginger, garlic, orange juice, vinegar, salt and pepper. Slowly whisk in oil until well blended. Set aside.

In shallow dish, stir together Panko with sesame seeds, cayenne and salt. Dust veal with cornstarch and dredge in beaten egg. Coat completely with Panko mixture. Repeat with remaining pieces of veal.

In large skillet over medium-high heat, heat half of the oil. Working in batches, arrange veal in a single layer in skillet, cooking just until golden, about 1 min. per side, adding more oil when needed. Transfer to individual plates.

Toss arugula or watercress with dressing and top each piece of veal with salad mixture. Sprinkle with sesame seeds and serve immediately.

Makes 4 servings.

Ingredients:Dressing:1/4 cup (50 mL) minced shallots1 tbsp (15 mL) minced fresh ginger1 clove garlic, minced2 tbsp (25 mL) orange juice1 tbsp (15 mL) rice vinegar or white

wine vinegar1/4 tsp (1 ml) each, salt and fresh cracked

pepper1/4 cup (50 mL) extra virgin olive oil

Panko-crusted Veal:1 cup (250 mL) panko crumbs 2 tbsp (25 mL) sesame seeds1/2 tsp (2 mL) each, cayenne pepper and salt1 lb (500 g) Ontario veal scaloppini1 tbsp (15 mL) cornstarch1 egg, lightly beaten1/4 cup (50 mL) vegetable oil4 cups (1 L) arugula or watercress

“Milanese” means “in the style of Milan,” and usually refers to meat, dipped in egg, coated in breadcrumbs and fried until crisp. In this recipe, lean Ontario veal is used, and the classic Milanese is updated with Asian-inspired ingredients like Panko crumbs and sesame citrus dressing.

Veal Packets

Ingredients:1 tbsp (15 mL) olive oil1 onion, sliced4 cups (1 L) chopped spinach1 tsp (5 mL) each, salt and fresh

cracked pepper, divided1/4 cup (50 mL) crumbled goat cheese8 pieces Ontario veal

scaloppini4 roasted red peppers,

halved8 thin slices, Ontario

prosciutto16 sheets phyllo pastry1/2 cup (125 mL) melted butter

Elegant bundles of lean Ontario veal, sautéed onions, roasted peppers, spinach and thinly sliced Ontario prosciutto are rolled in tender phyllo pastry and baked until golden and crisp. Serve these chic packets sliced as a bite-sized starter or presented as an entrée with a salad of leafy greens.

In a large skillet, heat oil over medium-high heat. Cook onions until very tender and deep golden in colour, about 15 min. Add spinach, 1/2 tsp (2 mL) each of salt and pepper and cook, stirring, just until spinach has wilted. Remove from heat and let cool completely.

Sprinkle goat cheese and remaining salt and pepper over each piece of veal. Top each piece with roasted red pepper slice and spinach mixture dividing it evenly. Fold each slice of veal in half to enclose filling and tightly wrap with a slice of prosciutto.

Place 1 sheet of phyllo on work surface (keep remainder covered with damp towel). Brush entire sheet with butter; top with second sheet. Centre 1 piece of veal about 2 in. (5 cm) from the short edge; fold edge over veal. Fold sides in and roll up to enclose veal. Place seam side down on a parchment-lined rimmed baking sheet; brush top with butter. Repeat with remaining ingredients.

Bake in the centre of a 375°F (190°C) oven for about 15 min. or until golden. Let cool slightly before serving.

Makes 8 servings.

Chef’s Tip: For added variety, substitute Brie for crumbled goat cheese.

Salami and goat Cheese Crostini

In bowl, whisk together oil, lemon juice, vinegar, honey, salt and pepper. Stir in shallots and herbs.

Drizzle half of the vinaigrette over the toasted bread slices, top each with a slice of the salami and spread with goat cheese. Drizzle with remaining vinaigrette and serve immediately.

Makes 8 servings.

Ingredients:1/4 cup (50 ml) extra virgin olive oil1 tbsp (15 mL) fresh lemon juice1 tbsp (15 mL) balsamic vinegar1 tsp ( 5 mL) liquid honey 1/2 tsp (2 mL) each coarse salt and

fresh cracked pepper1/2 small shallot, minced1 tbsp (15 mL) fresh herbs (dill, chives, flat leaf

parsley, basil)8 slices baguette, toasted8 slices Ontario salami or Ontario

summer sausage

4 oz (125 g) soft goat cheese (chevre)

The spiced bite of Ontario salami paired with tangy goat cheese and fresh herbs makes a delicious and simple appetizer that is perfect for any occasion.

asian-Style Pork tacos

In skillet over medium-high heat, heat oil and chili sauce until fragrant. Add ginger and cook one minute. Add pork and brown completely, breaking up pork with spatula. Strain cooked pork from any liquid remaining in skillet; discard liquid and return pork to skillet. Add carrot and mushrooms, cook until carrots are tender crisp, about 5 min. Stir in green onions, hoisin and water and cook 1 min. more. Remove from heat.

To assemble, scoop 1/4 cup (50 mL) of the pork mixture into each lettuce leaf and wrap taco style.

Makes 4 servings.

Ingredients:1 tsp (5 mL) vegetable oil1 tsp (5 mL) garlic chili sauce2 tbsp ( 25 mL) minced ginger1 lb (500 g) lean ground Ontario pork1 cup (250 mL) finely diced carrots1 cup (250 mL) finely chopped mushrooms1 cup (250 mL) finely chopped green onions1/4 cup (50 mL) hoisin sauce2 tbsp (25 mL) water12 lettuce leaves (boston, leaf, or

iceberg

Colourful, well-spiced and fun to assemble, these Ontario pork “tacos” are styled after the traditional Asian dish “Rainbow Chop in Crystal Fold” – flavourful cooked ground pork and vegetables wrapped in lettuce leaves.

Su pport Onta rio, bu y loca lMeat & Pou lt ry produ cts“Buying local” means buying food that is grown, raised and processed close to home. By purchasing Ontario meat and poultry products, you are doing your part to ensure the sustainability of local farmers, processors and the economy. Buying local also provides you the comfort of knowing where your food comes from.

Want the recipe for this Grilled Duck and Peach Salad?Discover this and more recipes featuring Ontario Meat & Poultry at ontariomeatproducts.ca. While you’re there, use our Product Locator to find specific meat products, retailers and processors in a certain city, even niche product such as Halal, Kosher, Organic and Free-Range.

For more recipes, information and where to buy Ontario Meat & Poultry please visit

www.OntarioMeatProducts.ca

Support Ontario, buy local.

This booklet is brought to you by the Ontario independent Meat Processors (OiMP).The OiMP is an association that is committed to supporting the promotion of

Ontario meat and poultry products through a family of programs.

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