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Strawberry Crumb Pie
This is one of the tastiest and easiest strawberry pies to make.
Instead of rolling out pastry, use a frozen pie shell.
Sliced Ontario Strawberries and a crumb topping are the
only extras before baking.
| Preparation Time: |
20 minutes |
| Cooking Time: |
40 minutes |
| |
Serves 6
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| Pastry: |
|
| 1 |
9-inch (23 cm) unbaked frozen pie shell |
| Crumb Topping: |
|
1/2 cup (125 mL)
|
all-purpose flour |
| 1/3 cup (75 mL) |
packed brown sugar |
| 1 tbsp (15 mL) |
finely diced candied ginger |
| 2 tbsp (25 mL) |
cold butter |
| Filling: |
|
| 4 cups (1 L) |
sliced Ontario Strawberries |
| 2/3 cup (150 mL) |
granulated sugar |
| 2-1/2 tbsp (32 mL) |
tapioca |
| 1/4 tsp (1 mL) |
each: ground cinnamon and nutmeg |
| |
Vanilla ice cream (optional) |
Pastry: Thaw pie shell at room temperature for 15 minutes. Thoroughly prick bottom and side with fork. Bake in 375ºF (190ºC) oven for 7 to 8 minutes. Reduce oven temperature to 350ºF (180ºC).
Crumb Topping: Meanwhile, in small bowl, combine flour, brown sugar and ginger. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
Filling: Gently stir together strawberries, sugar, tapioca, cinnamon and nutmeg. Spoon into pie shell. Sprinkle Crumb Topping evenly over strawberries. Bake for 30 to 35 minutes or until strawberry mixture is bubbly and topping is golden brown. Let cool for 15 minutes or longer. Serve warm with ice cream, if desired.
| Nutritional Information: |
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| 1 Serving: |
|
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Protein: |
3.5 grams |
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Fat: |
14.0 grams |
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Carbohydrates: |
64.0 grams |
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Calories: |
396 |
Warm Asparagus, Spinach and Chicken Salad
This complete meal in itself heralds the arrival of spring. With fresh Ontario Spinach and Asparagus now available, this salad tastes even better than it looks!
| Preparation Time: |
20 minutes |
| Cooking Time: |
about 5 minutes |
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Serves 4
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| 1 |
bunch Ontario Spinach, washed and dried |
| 1 lb (500 g) |
Ontario Asparagus |
| 1 tbsp (15 mL) |
vegetable oil |
| 1 lb (500 g) |
chicken breasts |
| 1/2 lb (250 g) |
Ontario Mushrooms, thickly sliced |
| Herbal Vinaigrette: |
|
| 1/4 cup (50 mL) |
white wine vinegar |
| 1/4 cup (50 mL) |
each vegetable oil and extra-virgin olive oil |
| 1 |
clove garlic, minced |
| 2 tsp (10 mL) |
each dried tarragon and Dijon mustard |
| 1 tsp (5 mL) |
each salt and granulated sugar |
| 1/4 tsp (1 mL) |
black pepper |
| Garnish: |
|
| 2 |
Ontario Greenhouse Tomatoes, cut into wedges |
|
Ontario Mushrooms |
Break off stems from spinach and discard. Tear spinach into bite-sized pieces; place in large bowl. Set aside. Break off tough ends of asparagus and discard. In large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Add to spinach.
In large skillet, heat oil over medium-high heat; brown chicken on both sides. Add mushrooms; cook until chicken is no longer pink inside, about 5 minutes.
Herbal Vinaigrette: Meanwhile, in jar, shake together vinegar, vegetable oil, olive oil, garlic, tarragon, mustard, salt, sugar and pepper until well blended. Pour about 2 tbsp (25 mL) over chicken mixture; cook, stirring, for another minute or until well coated.
Add vinaigrette to spinach mixture; toss to coat. Arrange on 4 dinner plates, placing asparagus on top in spokelike fashion. Arrange tomatoes around edge. Remove chicken from pan and cut into crosswise strips. Arrange on top of salad with sprinkling of mushrooms. Serve immediately.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
34 grams |
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Fat: |
26 grams |
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Carbohydrates: |
10.5 grams |
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Calories: |
412 |
Fresh
Ontario
Garlic Scapes with Green/Yellow Beans
from Mark Trealout, co-owner of Grassroot Organics and assistant chef at Eganridge Inn & Country Club grassrootorganics@lycos.com
A garlic scape is the stem of a seed head from the garlic plant.
When young, they should be curly, quite tender
(about the consistency of asparagus) and have a mild garlic flavour.
Garlic scapes are a highly prized delicacy traditionally used
in Southern, Eastern European and Korean cuisine.
Wash
& cut stem end off beans
Wash
& cut garlic scapes into 2 to 3 inch pieces
(about the same length of the beans)
Steam both garlic scapes and green beans together until just tender crisp
Cool and put aside until ready
(the steaming can be done well in advance for quick preparation later)
When ready, melt an appropriate amount of butter in a frying pan.
Sauté beans & scapes until hot and tender.
Season with salt and serve immediately.
For a variation, substitute fresh Ontario Asparagus, baby carrots or
sugar snap/snow pea for the beans.
Enjoy!
Balsamic Asparagus and Cherry Tomato Salad
Ingredients
- 1 1/2 pound asparagus, (about 40 spears)
- 10 medium cherry tomato(es), halved
- 1 Tbsp balsamic vinegar
- 1 tsp minced garlic
- 2 Tbsp shredded parmesan cheese
- 1/8 tsp table salt, or to taste
- 2 tsp orange juice
- 1/8 tsp black pepper, or to taste
Instructions
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes. Plunge into ice water to stop cooking. Drain. Add cherry tomatoes. Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes. Sprinkle with Parmesan cheese.
From Weight Watchers.
POINTS® Value: 0
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
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