Roasted leg of lamb marinated in red chilli, citrus & thyme with cucumber relish

Ingredients

• 2 dried ancho chilies, stems removed and seeded

• 2 dried New Mexico chilies, stems removed and seeded

• 3 cups (750 ml) of orange juice

• ½ cup (125 ml) fresh lime juice

• 1 small red onion, coarsely chopped

• 3 cloves garlic, chopped

• 2 tbsp. (30 g) fresh thyme, chopped

• 1 leg of lamb

• 4 oranges

• Mild vegetable oil

• Salt and pepper to taste

Method for roasted leg of lamb

1. Coarsely chop chilies. Place in blender with orange and lime juices. Blend until smooth. Add garlic, onion and thyme and blend until smooth. Season to taste with salt and pepper.

2. Place the lamb in a large dish. Pour the marinade over it and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Remove from the fridge 30 minutes before grilling.

3. Heat the grill to medium/high.

4. Remove the lamb from the marinade and season all over with salt and pepper. Sear the lamb until brown on the grill.

5. Preheat oven to 360°F/182°C.

6. Place lamb onto a vegetable oil greased baking pan.

7. For medium rare, cook your lamb until it reaches an internal temperature between140 – 150°F/60°C – 65°C on an instant read thermometer.

8. Remove lamb and let rest for 10 minutes, while resting brush the lamb with the drippings from the baking pan.

9. Slice the lamb into 4 portions and garnish with orange halves.

Ingredients

• 3 cups (750 g) Ontario greenhouse cucumbers, peeled, seeded and chopped

• 1 cup (250 g) Ontario greenhouse red peppers, seeded and chopped

• 1 cup (250 g) green pepper, seeded and chopped

• 1 cup (250 g) celery, chopped

• ½ cup (125 g) onion, chopped

• ¼ cup (63 g) kosher salt

• ¼ cup (63 g) white sugar

• 1 cup (250 ml) white vinegar

• 1 tsp. (5 g) mustard seeds

• 1 tsp. (5 g) celery seeds

Method for cucumber relish

1. Put all the vegetables into a mixing bowl. Sprinkle the salt over the vegetables, mix and cover for 4 hours.

2. Rinse vegetables well after 4 hours and press out excess moisture.

3. Combine the rest of the ingredients into a large pot. Mix well and bring to a boil.

4. Add vegetables and boil gently for 10 minutes.

5. Remove from heat and let cool before serving.

Serves 6

Nutritional Facts per serving (566 g): Calories 600

Fat 19 g (29 %), Saturated Fat 7 g + Trans Fat 0 g (35 %), Cholesterol 215 mg,

Sodium 500 mg (21 %), Carbohydrate 32 g (11 %), Fibre 4 g (16 %), Sugars 23 g,

Protein 71 g, Vit A (25 %), Vit C (190 %), Calcium (8 %), Iron (45 %).

% = % Daily Value

www.newscanada.com

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Southern fried chicken with red pepper creole sauce

Ingredients

• 4 cups (1 L) buttermilk

• 3 tbsp. (45 g) salt

• 2 tbsp. (30 g) curry powder

• 4×4 lbs. (2 kg) bone-in chicken pieces

• 5 cups (1.25 kg) all purpose flour

• 5 tsp. (25 g) baking powder

• 5 tsp. (25 g) dried thyme

• 1 tsp. (5 g) pepper

• 5 tbsp. (75 g) corn starch

• Pinch of garlic powder

• 6 cups (1.5 L) canola oil

Method for southern fried chicken

1. In a large bowl, whisk in buttermilk, salt and curry powder until the salt dissolves. Coat the chicken in the mixture and cover for 1 hour (do not let the chicken soak longer than an hour or it will become salty).

2. Whisk the flour, baking powder, thyme, pepper, corn starch and garlic powder in a large bowl.

3. Remove the chicken from the mixture, coat thoroughly with the flour mixture and lay it on a wire rack that is set over a baking sheet.

4. Place an oven rack in the middle of the oven and preheat oven to 200°F/93°C.

5. Pour 1 inch of the oil into a Dutch oven and heat to 375°F/190°C.

6. Add half of the chicken, skin side down. Cover and cook until deep golden brown on the first side for 10 minutes.

7. Turn the chicken pieces over and continue to fry about 7 minutes or until a deep golden brown. Uncover while maintaining an oil temperature of at least 315°F/160°C.

8. Transfer the chicken to a paper towel lined plate to drain for 5 minutes. Place on a wire rack over a baking sheet in the oven to keep warm.

9. Add additional oil to the pot as needed. Return the oil to 375°F/190°C and complete the remaining chicken.

10. Serve with the Creole sauce.

Ingredients

• ¼ cup (125 ml) heavy cream

• 2 tbsp. (30 g) Cajun spice

• ¼ cup (125 ml) white wine

• 1 Ontario greenhouse red pepper, seeded and diced

• ¼ cup (125 g) fresh cilantro

• Salt and pepper to taste

Method for red pepper creole sauce

1. In a skillet, roast the Cajun spice, add the red peppers and sauté for 1 minute.

2. Deglaze the pan with white wine and reduce to half.

3. Add the cream and reduce to half.

4. Season with salt and pepper.

5. Serve alongside the southern fried chicken.

Serves 4

Nutritional Facts per serving (290 g): Calories 680

Fat 39 g (60 %), Saturated Fat 12 g + Trans Fat 0 g (60 %), Cholesterol 225 mg,

Sodium 1010 mg (42 %), Carbohydrate 10 g (3 %), Fibre 1 g (4 %), Sugars 1 g, Protein 66 g, Vit A (6 %), Vit C (90 %), Calcium (4 %), Iron (25 %).

% = % Daily Value

www.newscanada.com

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Oatmeal Almond Pancakes

(NC)—Have you fizzled out on the same old flapjacks? These incredibly light-tasting and satisfying oatmeal-almond pancakes, from the Almond Board of California, will turn breakfast from black-and white into full colour. Whip up a batch for your next brunch gathering and top with seasonal fresh fruit for a scrumptious spring or summer breakfast dish.

Oatmeal Almond Pancakes

Makes 6 servings

Ingredients

1 ¼ cups (300 mL) all-purpose flour

3/4 cup (175 mL) quick-cooking rolled oats

3 tbsp (45 mL) sugar

1 1/2 tsp (7 mL) baking powder

½ tsp (2 mL) salt

1 ½ cups (375 mL) enriched almond milk, plain or vanilla

About 5 tbsp (75 mL) almond oil or corn oil, divided

2 large eggs

½ tsp (2 mL) almond extract

½ tsp (2 mL) cider or white wine vinegar

½ cup (125 mL) slivered almonds, roasted*

Directions

Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together almond milk, 3 tbsp (45 mL) oil, eggs, almond extract and vinegar. Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds. Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle ¼ cup (40 mL) batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve.

* To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF (180°C) oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven. This oatmeal offers fibre and vitamin E at breakfast time.

Nutritional Analysis: per serving

Calories: 382

Fibre: 4 g

Fat: 21 g

Cholesterol: 71 mg

Sat Fat: 2.2 g

Sodium: 375 mg

Mono Fat: 12.5 g

Calcium: 187 mg

Poly Fat: 4.4 g

Magnesium: 66 mg

Protein: 11 g

Potassium: 236 mg

Carb: 40 g

Vitamin E: 9.5 mg*

* total alpha-tocopherol equivalents

More recipes can be found online at almondboard.com.

www.newscanada.com

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Honey Almond Cream with Berries

(NC)—Make your mom proud this Mother’s Day by serving up a special spring brunch. This fanciful dish from the Almond Board of California is sure to impress and is so simple to make. Using a blend of fresh berries, cottage cheese, slivered almonds and a touch of honey, the flavours are sure to brighten up her day.

Honey Almond Cream with Berries

Makes 12 servings

Ingredients

1 cup (250 mL) no-salt-added 1% cottage cheese

½ cup (125 mL) nonfat or light sour cream

¼ cup (60 mL) honey

½ tsp (2 mL) almond extract

1 pint (470 mL) fresh strawberries (about 2 cups, 500 mL)

½ pint fresh raspberries (about 1 cup, 250 mL)

½ pint fresh blueberries (about 1 cup, 250 mL)

½ cup (125 mL) slivered almonds, dry-roasted

Directions

In a food processor or blender, process cottage cheese for one minute. Scrape sides of container and process for one minute, or until smooth. Transfer to an airtight container; refrigerate for about 8 hours, or until firm.

Put cottage cheese in a medium bowl; gently fold in sour cream. Fold in honey and almond extract. (At this point, mixture can be refrigerated for up to two days in an airtight container.)

At serving time, slice strawberries; in a medium bowl, gently combine with other berries. Spoon about 1/3 cup (75 mL) berries into each of 12 individual bowls or goblets. Top each serving with about 2 tbsp (30 mL) cream mixture, then sprinkle each with almonds.

Nutritional Analysis: per serving

Calories: 99

Fibre: 2 g

Fat: 4 g

Cholesterol: 1 mg

Sat Fat: 1.7 g

Sodium: 83 mg

Mono Fat: 1.8 g

Calcium: 41 mg

Poly Fat:1.0 g

Magnesium: 20 mg

Protein: 4 g

Potassium: 135 mg

Carb: 12 g

Vitamin E: 1.3 mg*

* total alpha-tocopherol equivalents

More recipes can be found online at almondboard.com.

www.newscanada.com

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Canadians fundraise to protect communities at risk in Colombia

(NC)—People across Canada are holding fundraising dinners now through September 13 to support the rights of the indigenous peoples in Colombia. They’re taking part in special event called Taste for Justice (tasteforjustice.ca) organized by the human rights organization Amnesty International.

The idea is that people host dinners and their guests donate what they might pay for a nice meal out in a restaurant. The money goes towards supporting Amnesty International’s research and campaigning work to protect and promote the rights of indigenous peoples in Colombia.

“Hosts and guests at the fundraising dinners will be celebrating the rich cultures of indigenous communities in Colombia and speaking out against the human rights violations these communities are experiencing,” said Hala Al-Madi, a special events coordinator at the organization’s Ottawa office.

Colombia has a diverse indigenous heritage, encompassing a great variety of cultures, languages, social structures and ways of life. According to the 2005 census, there are nearly 1.4 million indigenous people living in Colombia. But the survival of 32 indigenous groups is at grave risk as a result of a long-running armed conflict in Colombia.

Between 2002 and 2009, more than 1,700 indigenous men, women and children disappeared or were assassinated, says Amnesty. There were 4,700 collective threats against indigenous peoples reported between 2002 and 2009, and 70,000 people were displaced from their territories.

All funds donated to Amnesty International’s Taste for Justice event will be used for work in protecting and promoting the rights of these endangered communities.

www.newscanada.com

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Robust Raspberry Almond Smoothie

(NC)—Let this crisp and fruity drink from, the Almond Board of California, give you a smart morning start, or drink it as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.

Robust Raspberry Almond Smoothie

Makes 6 servings

Ingredients

2 cups (500 mL) almond milk

1, 12 oz (360 g) package frozen raspberries

2 medium bananas, cut into chunks

2-3 tbsp (30-45 mL) honey

½ tsp (2 mL) almond extract

3 tbsp (15 mL) almond butter

½ cup (125 mL) vanilla soy ice cream

12 fresh raspberries (optional)

Directions

Combine all ingredients in a blender; whirl until smooth. Pour into 6 glasses and garnish with fresh raspberries if desired.

Nutritional Analysis: per serving

Calories: 183

Fibre: 5 g

Fat: 7 g

Cholesterol: 3 mg

Sat Fat: 1.1 g

Sodium: 56 mg

Mono Fat: 3.6 g

Calcium: 87 mg

Poly Fat: 1.8 g

Magnesium: 63 mg

Protein: 6 g

Potassium: 353 mg

Carb: 26 g

Vitamin E: 3.1 mg*

* total alpha-tocopherol equivalents

More recipes can be found online at almondboard.com.

www.newscanada.com

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Toasted Almond Ice Cream Float

(NC)—Created by Chef Jenny McCoy, co-founder of Cisse Gourmet Baking Mixes and formerly of Craft restaurant in New York City, for the Almond Board of California, this ice cream float is a slightly grown-up and gourmet version of everyone’s childhood favourite. The rich flavour of toasted almonds in the ice cream makes for a perfect pairing with the dark, earthy flavours of old-fashioned root beer.

Toasted Almond Ice Cream Float

Makes 1 quart (1 L)

Ingredients

1 cup (250 mL) almonds, finely chopped

6 egg yolks

1 ½ cups (375 mL) whole milk

1 ½ cups (375 mL) heavy cream

¼ tsp (1 mL) fine sea salt

½ tsp (1 mL) almond extract

½ cup (125 mL) plus 2 tbsp (30 mL) granulated sugar, divided

4 bottles old-fashioned root beer

Directions

Preheat oven to 350(F (180°C).

Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.

Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.

In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract, and ¼ cup (50 mL) of the sugar to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.

Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice cream base over another bowl of ice water and stir until cool.

Freeze mixture in an ice cream machine according to the manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.

To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.

More recipes can be found online at AlmondBoard.com.

www.newscanada.com

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Almond and Garlic Fried Shrimp with Grilled Summer Ratatouille and a Basil Pesto

(NC)—This summery dish was created by Chef Anthony Rose, formerly of the Drake Hotel in Toronto, for the Almond Board of California. It’s a take on the classic ratatouille, using grilled shrimp, and a smooth, buttery almond oil and white wine glaze. Blended with seasonal vegetables and topped with a homemade pesto, it’s perfect on the grill for backyard entertaining.

Almond and Garlic Fried Shrimp with Grilled Summer Ratatouille and a Basil Pesto

Serves 6

For Grilled Ratatouille:

1 each red, yellow, orange pepper, cut in half and cleaned

1 large zucchini, sliced lengthwise

1 large Asian eggplant, sliced lengthwise

1 large red onion, sliced thick, approx. ½” (1.3 cm)

1 pint (470 mL) cherry tomatoes

¼ bunch tarragon, finely sliced

¼ bunch chives, finely sliced

1/3 cup (75 mL) extra-virgin olive oil

Salt & pepper, to taste

Pesto:

2 cloves garlic

1 oz (30 g) grated parmigiano cheese

1/8 cup (25 mL) toasted blanched almonds

1 bunch basil

4 oz (120 g) extra virgin olive oil

Salt & pepper, to taste

Shrimp:

3 cloves garlic, finely chopped

1 cup (250 mL) slivered almonds, toasted

1 tsp (5 mL) chili flakes

¼ cup (50 mL) almond oil

2 lbs (908 grams), about 16-20 wild white shrimp (peeled, deveined, tail on)

2 oz (60 g) white wine

2 tbsp (30 mL) butter

Salt & pepper, to taste

Method:

Drizzle peppers, zucchini, eggplant and onion with 2 tbsp (30 mL) olive oil, season with salt and pepper and grill until just cooked. When cool, cut vegetables into pieces the size of cherry tomatoes and set aside in a large bowl.

In a large pan over medium-high heat toss cherry tomatoes with 1 tbsp (15 mL) of olive oil and cook until they burst. Add tomatoes to bowl of grilled vegetables and toss with tarragon, chives and drizzle with 2 tbsp (30 mL) olive oil. Season to taste.

In the bowl of a food processor, pulse together garlic, parmigiano cheese and almonds for 10 seconds. Add basil leaves and olive oil. Pulse until basil is processed fine and pesto is formed. Season to taste with salt and pepper.

In a large skillet over medium high heat, sauté garlic, slivered almonds and chili flakes in almond oil approximately 30 seconds. Add shrimp, season with salt and pepper and sauté, continuously tossing and flipping shrimp until done, about 4 minutes. The garlic should be brown and a little crispy. Deglaze with white wine, scraping browned bits from the pan. Add butter and stir, forming a sauce. Remove from heat.

To Serve: Spoon summer ratatouille onto a plate, top with shrimp and dot shrimp with a dollop of pesto.

Nutritional Analysis: per serving

Calories: 808.5, Fibre: 8.6 g, Fat: 61 g, Cholesterol: 244.2 mg, Sat Fat: 9.8 g, Sodium: 313.4 mg, Mono Fat: 39 g, Calcium: 237.2 mg, Poly Fat: 9.4 g, Magnesium: 173.4 mg, Protein: 41.5 g, Potassium: 1,190 mg, Carb: 25.6 g, Vitamin E: 17.1 mg*

* total alpha-tocopherol equivalents

More recipes can be found online at AlmondBoard.com.

www.newscanada.com

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Tips for Summer Snacking

(NC)—The Summer Months are full of high-energy, outdoor fun. Camping, hiking, beach trips and walks in the park fill every day’s schedule. Burning calories means you and your children are hungrier, more often and we are here to help. Mushrooms can give you the nutrients and energy you need to keep up with your family and the boundless summer fun.

• Mushrooms & Essential Nutrients 4 to 5 medium sized mushrooms provide important B Complex Vitamins. These essential B Vitamins include Thiamin and Niacin, both of which help to control the release of energy from carbohydrates, fat and protein, and aid in reducing fatigue.

• Mushrooms & Weight Management Studies have shown that fruits and vegetables may control appetite longer and foods with higher water content allow you to have larger portions with the same calorie content. Raw mushrooms are over 90% water and are a great low-calorie option, which can also be paired with your favourite low-fat veggie dips. 100 grams of mushrooms are only 25 calories with no cholesterol and are virtually fat-free.

• Mushrooms & Antioxidants Both fresh and cooked mushrooms contain a powerful antioxidant called I-ergothioneine. Crimini and Portabella mushrooms have the most, followed by White Buttons. Snacking on these varieties will help rejuvenate your body and assist in improving your overall health.

Use this information when snacking, cooking meals and planning getaways this summer so you and your family will have the energy to play all summer long. A great, low-fat recipe for the summer season is our Veggie Tacos, at 95 calories each, done on the grill. For nutritional information, tips and other great recipes visit Mushrooms Canada at www.mushrooms.ca

www.newscanada.com

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Sparkling Grape Lemonade

(NC)—Nothing says summer is here more than homemade lemonade stands popping up in neighbourhoods across the country. And for young entrepreneurs looking for a few successful sales, a winning recipe never hurts. That’s why the test kitchen at Canadian Living has developed this convenient, fresh take on traditional lemonade.

Sparkling Grape Lemonade

1 can 295mL Minute Maid Grape Punch frozen concentrate, thawed (undiluted)

1 can 295mL Minute Maid Lemonade frozen concentrate, thawed (undiluted)

3 cups Sprite sparkling beverage

2 cups water

Ice cubes or ice ring

In a large pitcher, stir together grape punch and lemonade concentrates, Sprite and water; mix well. Fill with ice cubes or add an ice ring to keep cold. Makes 8 cups or 8 to 10 servings. For an extra special treat, use grape ice cubes to keep the punch cool. To make, place one red or green seedless grape, quartered, in each cup of ice-cube tray; fill with water and freeze until solid. More recipes can be found online at www.minutemade.ca.

www.newscanada.com

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Professional grilling tips for the perfect backyard barbecue

(ARA) – Grilling season has arrived. The unique flavors of sizzling meat on a hot grill are loved by Americans young and old. Whether you’re an enthusiastic foodie or a simple family chef, it’s time to get outside and perfect the art of the barbecue.

If you’re new to grilling, it’s easy to make some wrong turns. No one wants to end up with dried out chicken, burnt steak or flavorless ribs. When you’re cooking, keep in mind a few tips from the pros from the WETSU BBQ Crew, a competitive barbecue team sponsored by Tree Top.

* Get to know your butcher. He can help you pick out the best cuts of meat for your intended use. For example, fat marbling is one of the most important things to look for when selecting a steak, but too much or too little can ruin the cut. Chicken and pork are leaner meat options. Be ready to answer questions about preparation and cooking, because this information will guide his or her suggestions.

* Think about spices. Once you have your meat, it’s time to visit your spice rack. A harmonious blend of spices will bring out the natural flavor as it cooks on the grill. Some traditional grilling spices include paprika, salt, pepper and garlic, but more exotic spices like cayenne pepper and Cajun seasoning can be used too if you’re feeling adventurous.

* Enhance your flavors. Barbecue pros around the country have a secret that takes their spice mixtures to the next level: fruit juice like Tree Top Apple Juice, made from 100 percent U.S.A. apples. Using juice, you can enhance the flavors of the spices and meat during the grilling process. Apple is a great juice option because the flavor pairs well with sweet, savory or hot spices. Tree Top Apple Juice can also be injected into the meat to keep it juicy and tender.

* Learn how to cook on a grill. When your meat is fully prepped, warm up the grill and get ready to cook. But before you start, keep in mind cooking on a grill is different than cooking on your stove or in your oven. Thin-cut meats cook better with direct heat like a charcoal or gas fire. Chicken, thinly-cut steak and pork chops will cook quickly and evenly. On a gas grill, use all the burners to ensure the heat is even throughout the grill, and grill with the hood down as much as possible. When turning meat, use a spatula or tongs. Don’t poke it, because this allows juices to escape and can result in a tough, dry main dish.

These tips should help you get the perfect grilled foods; but remember: if at first you don’t get it right, try again. With so many different steps and factors to consider, it takes practice to get the perfect succulent barbecue. Why not try this recipe for a tasty start to your grilling season? Your family and friends won’t mind being the taste-testers, and with so many wonderful scents floating through the summer air, your neighbors might be knocking on your door, as well.

Doc’s Beef or Brisket Rub

Ingredients
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon celery salt
1/4 cup kosher salt or sea salt
1 teaspoon cayenne pepper
1/4 cup light brown sugar
2 tablespoons chili powder
1 tablespoon oriental mustard (dry)
2 tablespoons onion powder
2 tablespoons course ground black pepper

Directions
Mix all dry ingredients well. Rub thoroughly on brisket or heavy beef. Use fresh spray bottle with Tree Top Apple Juice to spray down all dry ingredients on meat. Rub in thoroughly again because the apple juice activates the dry spices. Allow to marinate 4 to 6 hours or overnight if possible. Keep refrigerated.

Cook on smoker or any indirect heat for 6 to 8 hours or until internal temperature reaches 192 F. Smoker or grill temperature 225 F to 240 F.

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Berry Swirl Ice Pops

(NC)—Parents are always looking for delicious, quality recipes that they feel good about serving to their families. So finding ones that will not only win over the kids, but are easy-to- make with a few common ingredients makes it even better. Canadian Living’s test kitchen has whipped up this sure to be summer fun staple:

Berry Swirl Ice Pops

1 can 295mL Minute Maid Berry Punch frozen concentrate (unthawed)

1 cup frozen mixed berries (unthawed)

1/2 cup water

2 cups vanilla yogurt

In blender, purée together berry punch concentrate, mixed berries and water until smooth. Prepare each ice-pop mould by spooning in berry mixture, followed by yogurt. Alternate until mould has 3 layers of berry mixture and 2 layers of yogurt. Using tip of knife or skewer, make 1 or 2 swirls. Insert stick into centre. Freeze until solid.

Don’t have ice-pop moulds? No worries. Just use 5-oz (148 mL) disposable paper cups and wooden ice-pop sticks to make these tasty summertime treats. The recipe will fill eight of these cups, but the yield will change depending on the size and shape of the mould you choose. Additional tips and summer recipes are available online at www.minutemaid.ca.

Per each of 12 ice pops: about 92 cal, 2 g pro, 1 g total fat (1 g sat. fat), 20 g carb (1 g dietary fibre, 18 g sugar), 2 mg chol, 26 mg sodium, 59 mg potassium. % RDI: 5% calcium, 1% iron, 1% vit A, 42% vit C, 2% folate.

www.newscanada.com

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Mini Ice Cream Sliders

(NC)—There’s no doubt about it—Canadians love their hamburgers. So much so, that the juicy staple of backyard barbecues steps into the spotlight for one month each year. That’s right—May is national hamburger month—and this year, sundae specialist, Smucker’s, is helping us celebrate the beloved burger by putting a sundae twist on the classic. This delicious recipe for mini ice cream sliders comes complete with sweet tasting toppings that resemble the real thing.

Mini Ice Cream Sliders

1 cup (250mL) chocolate ice cream

8 mini cinnamon donuts (15g/0.5oz each), sliced in half

¼ cup (50mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup

2 strawberries, thinly sliced

2 tbsp (30mL) whipped cream

Sliced kiwi for garnish, optional

First divide ice cream into eight patties and freeze if necessary. To assemble, place the bottom half of a donut cut side up on a surface. Top with ice cream patty, strawberry slices, whipped cream and syrup. Then top with remaining donut half and place kiwi on a toothpick and place in the donut top. Preparation time is just 10 minutes and the recipe makes eight sliders.

Tip: To make ‘fried onions’, toast sweetened, shredded coconut in a 350°F (180°C) for 8-10 minutes, stirring once. Let cool.

www.newscanada.com

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Introduce a family dessert night

(NC)—It’s true that getting your kids excited about meal-making is always easy if you combine some fun and creative activities. That’s why summer is the perfect time to introduce a ‘dessert night’ following your family dinner. It’s as easy as choosing an evening that works with everyone’s schedules and a few key tips:

1. Inspire creativity with fun dessert recipesGreat taste is all in the recipe. Just in time for summer, sundae specialist, Smucker’s, has put a twist on traditional kid food favourites—turning them into delicious desserts. From mac ‘n cheese sundaes to mini ice cream sliders or hotdogs, these recipes look so much like the real thing, it’s hard to believe they are actually delicious desserts.

2. A little organization goes a long way

Make sure dessert night is all about enjoyment by planning recipes and gathering ingredients in advance. This is also an opportunity to teach kids some of the basics of meal planning. They’ll have fun making the shopping list and even researching new recipe ideas.

3. Keep preparation short to leave more time for enjoyment

The best part of a family dessert night is enjoying what you make. Recipes should be simple and easy to make. And when everyone contributes—time flies. A good rule of thumb is to keep preparation under 15 minutes. Ice cream sundaes are always a perfect option because once made, they need to be enjoyed immediately.

A variety of sundae-inspired recipe ideas the whole family will enjoy can be found at www.smuckers.ca.

www.newscanada.com

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Brewing Tea Takes on New Meaning

(NC)—After water, tea and beer are the second and third most consumed beverages globally. No wonder a clever brewery is now embracing the taste of iced tea.

Over the past five years, the beer industry in Canada has seen a great deal of expansion, with the emergence of low calorie options, a citrus flavour phenomenon, and a steady influx of diverse craft beer. The most recent arrival for brew advocates is Coors Light Iced T, a flavoured variation of this popular brand with the classic taste of iced tea and natural lemon.

“Ready-to-drink tea has been a major grocery trend, with more than 1,500 new products introduced in North America since 2000,” says Steve Stadiotto, the lead brewmaster on the project. “Although inspired by this trend, the iced tea flavour in our beer comes from a blend of tea botanicals and natural lemon which are added during the filtration process.”

Stadiotto says the spiking popularity of iced tea beverages offered great insight to the brewing team at Coors Light, who spent more than a year in development. “We brewed over 150 different test variations of this beer, testing them with hundreds of beer drinkers before settling on a winner. ”

www.newscanada.com

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Thin Crust Mini Pizza Sundaes

(NC)—May and June are popular months for celebrating birthdays and parents are always looking for new ways to make their child’s special day a memorable one. So why not put a twist on the traditional with sundaes modeled after kid food favourites? Yes, that’s right—turn mealtime favourites like tasty tacos and mini pizzas into a sweet dessert sundae—and sundae specialist, Smucker’s, is here to offer these recipes to get the party started.

The Taco Sundae:

A blend of fresh strawberries, strawberry syrup and chocolate ice cream, packed into a delicious crêpe make this a soon-to-be new party favourite:

½ cup (125mL) chopped strawberries

2 tbsp (30mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup

1 ½ cups (375mL) chocolate ice cream

8 store bought crêpes cut into 4.5”/11cm rounds

8 chocolate sandwich cookies (13g each) finely chopped

½ cup (125mL) whipped cream

¼ cup (50mL) Smucker’s Sundae Syrup Chocolate, Strawberry or Caramel Flavoured Syrup

2 tbsp (30mL) shredded coconut, toasted

First combine strawberries and strawberry flavoured syrup and then set aside. Place three mini scoops (about 1 tbsp/15mL each) of ice cream down the centre of each crepe. Next, fold crêpe around ice cream to resemble a taco shell. Top with cookie crumbs, syrup, whipped cream and strawberry mixture. Serve with additional syrups for dipping. This recipe makes eight delicious sundaes.

Thin Crust Mini Pizza Sundaes

Kids can get creative with this do-it-yourself dessert:

3 tbsp (45mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup

1 tbsp (15mL) Smucker’s Sundae Syrup Chocolate Flavoured Syrup

8 pancakes 4”/10cm each

1 ½ cups (375mL) vanilla ice cream

¼ cup (50mL) shredded coconut, toasted

Assorted candies and licorice for decorating

Simply combine syrups in small bowl and then spread evenly on pancakes. Next, top with a layer of ice cream and garnish with coconut, assorted candies and licorice. Makes eight pizza sundaes.

www.newscanada.com

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Mozzarellissima Grilled Stuffed Tomatoes

(NC)—Kick your tomatoes into high gear with this tasty dish. Perfect as an appetizer or side dish for your grilled steak, this delicious recipe is sure to be a hit. More recipes can be found at saputo.ca.

Mozzarellissima Grilled Stuffed Tomatoes

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:

4 large ripe tomatoes

salt and freshly ground pepper, to taste

1 zucchini

1 yellow pepper

1/2 large red onion

olive oil, to taste

Small handful fresh mint, finely chopped

3/4 cup (175 mL) Saputo Mozzarellissima cheese, shredded

Directions:

1. Cut a slice of approximately 1/2 inch (1 cm) off the top of each tomato. With a small knife, cut the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato). Using a spoon, remove the inside of the tomatoes, leaving about 1 cm of flesh attached to skin. Discard the seeds and juice.

2. Lightly salt the inside of the tomatoes, place them with the open sides downwards, on a plate covered with paper towels.

3. Cut the zucchini lengthwise into 4 slices. Cut the pepper in half and remove the inside. Also cut the half onion in 2. Brush vegetables with olive oil and sprinkle with salt, and cook for 8 to 10 minutes on direct medium heat until they are tender. Remove vegetables from heat. Once cooled, chop the zucchini, onion and pepper into small pieces. Add the mint and a drizzle of olive oil to the vegetables. Mix and season to taste.

4. Stuff the tomatoes with the vegetable mixture and top with the Mozzarellissima. Place on the barbecue over medium indirect heat, until cheese is melted and vegetables are heated through (approximately 5 to 6 minutes).

www.newscanada.com

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Mozzarellissima Mushroom Burger

(NC)—Perfect for summer get-togethers, this succulent dish is far from the typical cheeseburger. Packed with flavourful mushrooms and delectable cheese, it will have your mouth watering at first sight. More recipes can be found at saputo.ca.

Mozzarellissima Mushroom Burger

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4 to 6

Ingredients:

7 oz (200 g) white mushrooms, thinly sliced

6 to 7 green onions, finely chopped

olive oil, to taste

2 tbsp (30 mL) white wine

salt and freshly ground pepper, to taste

2 lbs (1 kg) ground beef

8 oz (250 g) Saputo Mozzarellissima cheese, cut in small cubes

1 head radicchio

4 to 6 hamburger buns

Directions:

1. In a pan, sauté mushrooms and green onions in a drizzle of olive oil. Deglaze with white wine. Once the wine has evaporated, remove the vegetables from heat and let cool. Add salt to taste.

2. In a bowl, mix ground beef, cooked vegetables, the Mozzarellissima and a drizzle of olive oil. Season with salt and pepper to taste.

3. Shape the ground beef mixture into balls and flatten them to form hamburger patties.

4. Cut the radicchio in half and brush with olive oil. Sprinkle with salt and pepper to taste.

5. Cook the radicchio on the barbecue for 2 to 3 minutes on each side, and the hamburgers for 5 to 6 minutes on each side, or according to your personal cooking preference.

6. Finely mince the grilled radicchio to garnish your hamburgers once they are cooked.

Tips: You can replace the white mushrooms with shitake or porcini mushrooms. You only need a small quantity of porcinis, as their flavour is fairly strong. You can also substitute the white wine with brandy.

www.newscanada.com

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Eggs are recommended as part of a heart healthy diet

(NC)—Maintaining a healthy lifestyle can be a challenge, especially with the confusion surrounding which foods to eat and which ones to avoid. Eggs are a case in point on the matter of cholesterol.

Since this is a highly misunderstood issue, it’s important to note that there are two types of cholesterol: blood cholesterol and dietary cholesterol. Blood cholesterol is found in your body and is produced naturally by your liver. Dietary cholesterol is found in animal based foods, such as meat, poultry, seafood, eggs and dairy products.

Dr. Peter Jones, a Canadian nutrition expert and director of the Richardson Centre for Functional Foods and Nutraceuticals, explains that dietary cholesterol has little impact on blood cholesterol levels.

“In fact, major clinical studies have shown that the cholesterol in eggs has very little effect on blood cholesterol, and eating an egg a day does not increase risk of heart disease or stroke. Eggs are one of nature’s most nutritious foods and can be enjoyed by everyone.”

This is reassuring news, especially for those who are concerned about cholesterol. “I recommend choosing simple foods like eggs that are packed full of many important nutrients,” Dr. Jones says.

Here are his top three reasons for recommending eggs:

1. They are low in unhealthy saturated fat, have no trans fat and contain only 70 calories each, making them an excellent choice for a healthy diet.

2. Each one is an excellent source of high-quality protein and contains many nutrients essential to good health, such as vitamins A, B12, D and E.

3. Health Canada’s Eating Well with Canada’s Food Guide includes eggs as part of a balanced diet. In fact, 2 eggs are considered one serving from the Meat and Alternatives food group.

More information, including recipes, is available online at www.aneggadayisok.ca.

www.newscanada.com

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Grilled Pizza with Mozzarellissima, Prosciutto and Peaches

(NC)—A tasty spin on a classic dish, this grilled pizza is sure to be a crowd pleaser at your next get-together. Topped with fresh, summery ingredients, this casual, yet elegant favourite works as an appetizer or a meal. More recipes can be found at saputo.ca.

Grilled Pizza with Mozzarellissima, Prosciutto and Peaches

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4 to 6

Ingredients:

2 lbs (1 kg) store-bought pizza dough

olive oil, to taste

1 fresh peach, cut into quarters

1 1/2 cups (375 mL) Saputo Mozzarellissima cheese, shredded

6 slices prosciutto

1 handful walnuts

3/4 cup (175 mL) arugula

balsamic vinegar (optional)

salt and freshly ground pepper, to taste

Directions:

1. On a lightly floured surface, roll out the pizza dough and drizzle with olive oil.

2. Brush peach quarters with olive oil and grill on each side for a few minutes.

3. Slide the pizza dough on the barbecue and cook on each side for about 5 minutes, until slightly golden brown.

4. Remove dough from barbecue and top with half of the Mozzarellissima, the prosciutto, the grilled peach quarters and the walnuts. Cover with the remaining cheese.

5. Place on the barbecue, close cover and cook on medium heat for approximately 10 minutes or until the cheese is fully melted. Remove from barbecue and top with arugula and a drizzle of balsamic vinegar. Season with salt and pepper to taste.

www.newscanada.com

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