Collection

Classic Comfort FoodOntario Meat & Poultry

www.OntarioMeatProducts.ca

Preheat oven to 325°F (160°C).

Combine flour with salt and pepper in a zip-top bag. Add veal and shake until well coated; discard excess flour mixture. Heat half the oil in an oven-proof Dutch oven, set over medium-high heat. In batches, brown veal on all sides (adding additional oil as needed). Transfer to a plate and tent with foil. Add 1 tbsp (15 mL) butter, onion, carrots, celery and mushrooms to the Dutch oven; cook for 5 min. or until tender. Add tomato paste, rosemary and garlic; cook, stirring, for 1 min.

Pour in chicken broth, wine and bay leaves, scraping up any browned bits; bring to a boil. Return veal with any accumulated juices; cover Dutch oven with a tight fitting lid or foil. Place in the oven and bake for 60 to 70 min. or until veal is very tender and breaks apart easily with a fork. Stir in remaining butter and vinegar. Season to taste with salt and pepper; discard bay leaves. Serve veal ragout over cooked noodles with bread on the side.

Makes 6 servings.

Ingredients:1/4 cup (50 mL) all-purpose flour3/4 tsp (4 mL) each salt and pepper1 lb (500 g) cubed Ontario veal3 tbsp (45 mL) vegetable oil, divided2 tbsp (30 mL) butter, divided1 cup (250 mL) each finely chopped onion,

carrot and celery2 cups (500 mL) stemmed and quartered

mushrooms1 1/2 cups (375 mL) tomato paste2 tsp (10 mL) finely chopped rosemary leaves2 cloves garlic, minced2 1/2 cups (625 mL) sodium-reduced chicken broth2 cups (500 mL) red wine5 bay leaves2 tbsp (30 mL) balsamic vinegar6 cups (1.5 L) cooked egg noodles1 baguette, torn into chunks

This veal ragout is sure to warm you up on a cold winter’s night. Tender Ontario veal is infused with sweet vegetables and savoury herbs, filling your kitchen with mouth-watering aromas.

Veal Ragout

This chicken pot pie is the perfect comfort food. Chunks of Ontario chicken and vegetables make this pie a hearty and complete meal.

Preheat oven to 425°F (220°C).

Roll puff pastry to 1/4-inch (5 mm) thick. Cut into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 min. or until puffed and lightly golden. Reserve.

Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, for 2 min. or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. reduce heat and simmer, stirring often, for 5 min. or until thickened. Remove from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles.

Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 min. or until pastry is very golden and filling is heated through.

Makes 6 servings.

Classic Chicken Pot Pie

Ingredients:3/4 lb (375 g) puff pastry, thawed1/4 cup (50 mL) butter

1/4 cup (50 mL) all-purpose flour1 1/2 cups (375 mL) sodium-reduced chicken broth1 1/2 cups (375 mL) 35% whipping cream1/2 tsp (2 mL) saltpinch cayenne pepper3/4 cups (175 mL) shredded smoked Gruyere or

mozzarella cheese 3 cups (750 mL) shredded or chopped roasted

Ontario chicken 3 cups (750 mL) frozen mixed vegetables, such

as peas, corn and carrots, thawed

1 egg, beaten

Preheat oven to 350°F (180°C).

In a large non-stick skillet, over medium-high heat, cook beef, breaking up into small pieces, until no pink remains (about 5 min). Drain off any fat. Stir in salsa, beans, green onion and corn. Set aside.

Ingredients:1 lb ( 500 g) extra lean, ground Ontario beef1 cup (250 mL) salsa 1 cup (20 mL) canned black beans, rinsed and

drained1/2 cup (125 mL) sliced green onion1/2 cup (125 mL) frozen corn4 10-inch (25 cm) tortillas 2 cups (500 mL) shredded Monterey Jack cheese

Layers of seasoned lean, ground Ontario beef, fresh salsa and nutrient-rich black beans form a festive piethe whole family can enjoy.

Beef Tortilla Pie

In a lightly greased 10-inch (25 cm) spring-form pan arrange 1 tortilla. Spread 1/3 of the beef mixture evenly over top and sprinkle with 1/4 cup (50 mL) of the cheese. Repeat layers twice. Top with remaining tortilla and sprinkle with remaining cheese. Can be made up to this point one day ahead.

Bake until cheese is bubbling, golden and heated through, (about 15 min). Let sit for 10 min. before removing outer ring and slicing into wedges. Serve topped with your choice of garnishes*.

Makes 6 servings.

*Garnish with shredded lettuce, chopped tomatoes, chopped avocado, sour cream, sliced jalapenos and cilantro.

In large Dutch oven, heat half of the oil over medium-high heat. Brown sausage pieces. Transfer to plate.

Add onions, leeks, and carrots with remaining oil and cook until onion is translucent and golden, about 8 min. Stir in zucchini, cabbage, rosemary, salt, pepper and bay leaves. Cook one minute. Add diced tomatoes with their juices, scraping any brown bits from the bottom of the pan. Pour in water, adding extra if required, to cover vegetables. Bring to boil, reduce heat to maintain simmer and cover for 15 min.

Stir in reserved sausage, kidney beans and pasta and continue to cook until pasta is tender, about 12 to 15 min.

Serve in warmed soup bowls garnished with fresh shaved Parmesan, a drizzle of olive oil and fresh chopped parsley.

Makes 6 to 8 servings.

Ingredients:2 tbsp (25 mL) olive oil, divided1/2 lb (225 g) smoked Ontario sausage, sliced1 onion, chopped1 leek, trimmed and sliced

(white and light green part only)2 carrots, chopped1 zucchini, halved lengthwise

and sliced1/4 small savoy cabbage, shredded1 tsp (5 mL) dried rosemary1/2 tsp (2 mL) each salt, fresh cracked pepper2 bay leaves1 28 oz (828 mL) can diced

tomatoes, with juices6 cups water (approx)1 19 oz (562 mL) can kidney beans,

rinsed and well-drained1 cup (250 mL) dried elbow macaroni

This rustic and hearty soup gets its flavour boost from the addition of smoked Ontario sausage. This classic Minestrone is a healthy meal option brimming with vegetables and pasta.

Smoked Sausage Minestrone

In a shallow Dutch oven or heavy skillet, heat butter over medium-high heat; brown chicken, in batches, about 10 min. Transfer to plate.

Ingredients:8 skinless Ontario chicken thighs

(or 4 boneless, skinless breast)1 tbsp (15 mL) butter1 cup (250 mL) button mushrooms1 cup (250 mL) sliced onion1 tsp (5 mL) chopped fresh thyme1/2 tsp (2 mL) each, salt and fresh

cracked pepper1 bay leaf1 tbsp (15 mL) tomato paste1 cup (250 mL) dry red wine1 cup (250 mL) chicken broth2 tbsp (30 mL) chopped fresh parsley

In this simplified version of coq au vin, Ontario chicken slowly simmers with mushrooms in a red wine sauce that infuses its flavours until the meat falls off the bone. Serve with a side salad or over rice.

Braised Chicken Thighs

Add mushrooms and half of the onions to pan; fry over medium-high heat until mushrooms are browned, about 5 min. Transfer to plate.

Add remaining onions, thyme, salt, pepper and bay leaf to pan, cook until onions are softened, about 6 min. Stir in tomato paste and cook one minute. Add wine and broth and bring to boil over medium-high heat, scraping any brown bits from the bottom of the pan. Return chicken and any accumulated juices back to the pan. Reduce heat to maintain a gentle simmer; cover and cook for 20 min. Return mushroom onion mixture back to pan, continue to cook, covered, until sauce thickens slightly and chicken is cooked through, about 25 min. Discard bay leaf and sprinkle with fresh chopped parsley.

Makes 4 servings.

*Note: If you do not have dry red wine, substitute with cider vinegar. For a slow cooker, adjust setting to medium-heat and simmer for six hours.

In a large heavy skillet on medium heat, add butter and oil. Add onion, carrot and celery and cook, stirring occasionally, until tender and golden, about 7 min. Increase the temperature to high and add veal, prosciutto, salt and pepper. Cook, stirring to break up the veal with a wooden spoon, until the veal is brown and no pink remains, about 5 min. Add wine and cook, stirring until it’s almost reduced. Add tomatoes and broth, breaking up the tomatoes with a spoon. As soon as the liquid comes to a boil, reduce heat to low and gently simmer for 2 hours. Add milk and simmer for 30 min. If sauce becomes too thick, cover with lid.

Toss with your favourite pasta.

Makes 8 servings.

*Note: Substitute an additional 1/2 cup of chicken broth if you do not wish to use wine.

Ingredients:1 tbsp (15 mL) butter1 tbsp (15 mL) extra virgin olive oil1 small onion, minced1/2 medium carrot, finely diced1 medium celery rib, finely

diced1 lb (500 g) lean, ground Ontario veal1/4 lb (125 g) thickly sliced Ontario

prosciutto, finely diced1/2 tsp (2 mL) each, salt and course cracked

black pepper1/2 cup ( 125 mL) dry white wine1 can (28 oz/769 mL) Italian

plum tomatoes1 cup (250 mL) chicken broth1/2 cup (125 mL) hot milk

This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm crusty bread for a hearty meal.

Veal Bolognese

Ingredients:

Into

Thai Beef Curry

In bowl, combine steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.

In large, deep, non-stick skillet heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 min. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 min. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 min.; return beef to pan and stir in cilantro. Let sit 5 min. before serving over steamed rice.

Makes 4 servings.

Ingredients:1 lb (500 g) Ontario flank steak, cut on bias

across the grain into strips2 tbsp (30 mL) red curry paste, divided1 tsp (5 mL) cornstarch1 tbsp (15 mL) water1/2 tsp (2 mL) each, salt and fresh cracked pepper1 tbsp (15 mL) vegetable or canola oil1/2 red onion, chopped1 tbsp (15 mL) minced fresh gingerroot1 clove garlic, minced1 cup (250 mL) coconut milk1 cup (250 mL) beef stock1 cup (250 mL) broccoli florets1 cup (250 mL) red pepper chunks1 cup (250 mL) sugar snap peas1/4 cup (50 mL) chopped cilantro

This easy-to-make one pot meal features tender, marinated strips of Ontario beef, fresh red pepper and an authentic light red curry sauce. Serve over steamed rice with a side of fresh mango salad.

Preheat oven to 350°F (180°C).

In a heavy large ovenproof pot, cook bacon over medium heat until crisp, about 8 min. Using slotted spoon, transfer bacon to a large bowl. Discard all but 2 tbsp (30 mL) of drippings from pot. Increase heat to medium-high. Season lamb with salt and pepper. Working in batches, add lamb and cook until brown, about 6 min. per batch. Using slotted spoon, transfer lamb to bowl with bacon.Add onions, celery and carrots to same pot. Sauté until vegetables are tender, about 5 min. Add garlic and thyme; sauté 1 min. Mix in bay leaves, broth, tomatoes with juices, tomato paste and wine; bring to boil.

Stir in meats from bowl and add beans. Return to boil. Cover pot and transfer to oven; bake in the centre of the oven until lamb is tender, about 1 hour. Remove bay leaves.

In a small bowl, combine breadcrumbs, Parmesan and oil. Sprinkle crumb mixture over cassoulet. Bake, uncovered, until lamb and beans are very tender and topping is golden and crisp, about 45 min. Garnish with parsley.

Makes 8 servings.

Ingredients:5 slices of Ontario bacon, coarsely

chopped3 lb (1.5 kg) Ontario lamb shoulder, trimmed

and cut into bite-sized pieces1/2 tsp (2 mL) each, salt and pepper2 cups (500 mL) chopped onion1 cup (250 mL) chopped celery1 cup (250 mL) chopped, peeled carrots4 cloves garlic, minced1 tbsp (15 mL) fresh thyme leaves2 bay leaves2 cups (500 mL) chicken broth1 14 oz (425 g) can diced tomatoes2 tbsp (30 mL) tomato paste1/2 cup (125 mL) dry white wine1 19 oz (540 g) can white beans,

drained and rinsed2 cups (500 mL) fresh breadcrumbs1/2 cup (125 mL) freshly grated Parmesan cheese2 tbsp (30 mL) olive oil1/4 cup (50 mL) fresh chopped parsley

This rustic dish from the South of France is a hearty meal-in-one. The flavours stew and marry underneath a deliciously crispy crust of breadcrumbs and Parmesan cheese.

Lamb Cassoulet

Back Bacon & Mushroom Frittata

Preheat oven to 425°F (225°C).

In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary. Transfer to skillet and roast in oven, stirring occasionally, until potatoes are golden and tender, about 15 min.

Transfer skillet to stovetop, over medium high heat and add mushrooms and bacon, stirring often until mushrooms are golden and bacon is cooked through, about 2 min.

In bowl, whisk eggs and milk until well blended. Pour over bacon mixture in skillet. Move mixture around with spatula and when eggs are almost completely set, sprinkle with cheese and return pan to oven. Bake until egg is puffed and cheese is melted and bubbling, about 10 min.

Let sit for 5 min. Sprinkle with parsley and slice into wedges.

Makes 8 servings.

Ingredients:1 lb (454g) mini potatoes, quartered1/2 red onion, sliced2 tbsp (25 mL) olive oil1/2 tsp (2 mL) each, salt and fresh cracked

pepper1 tsp (5 mL) dried rosemary2 cups (500 ml) cremini mushrooms,

quartered2 cups (500 mL) chopped Ontario back bacon12 eggs1/2 cup (125 mL) milk1 cup (250 mL) shredded old cheddar1/4 cup (50 mL) fresh chopped parsley

There will be a race to the table when the mouth-watering sizzle of Ontario back bacon and the aroma of roasted onions, potatoes and rosemary fills your home. This easy and flavourful family frittata is a one-skillet meal that is ready in approximately 30 minutes.

Turkey Parmesan

Preheat broiler to high.

In shallow bowl or pie plate, combine bread crumbs and Parmesan. Season turkey with salt and pepper. Dip turkey in egg and dredge in crumb mixture to coat both sides completely.

Ingredients:1/2 cup (125 mL) Italian bread crumbs1/2 cup (125 mL) grated Parmesan cheese1 lb (500 g) Ontario turkey cutlets1/2 tsp (2 mL) each, salt and fresh cracked

pepper1 egg, lightly beaten1 tbsp (15 mL) olive oil, divided2 cups (500 mL) warm tomato sauce3 oz (75 g) fresh mozzarella cheese, sliced

Great as a sandwich, over spaghetti or on its own with an arugula salad, this dinnertime classic is sure to please even the tiniest of tastebuds. The Parmesan coating adds a flavourful crunch to Ontario turkey cutlets and melds nicely with your favourite tomato sauce and fresh melted mozzarella.

In a large non-stick skillet, heat half of the oil over medium-high heat. In batches, cook turkey on both sides until crisp and golden and cooked through, about 3 min. per side. Transfer to paper towel-lined plate. Repeat with remaining oil and turkey.

Spread tomato sauce into the bottom of a 9x13-inch baking dish. Arrange turkey in single layer over top of sauce (they will overlap slightly). Top each with a slice of mozzarella.

Arrange dish about 4-inches (10 cm) from broiler. Broil until sauce is hot and cheese is browned, melted and bubbling, about 6 min. Serve immediately over cooked pasta, with a side salad or on a warmed ciabatta bun.

Makes 4 servings.

Mediterranean Shepherd’s PieA simple twist on a classic, this shepherd’s pie combines the delicate flavour of Ontario lamb with savoury Kalamata olives, dense, crumbly polenta and Parmesan.

Ingredients:1 tbsp (15 mL) olive oil2 medium onions, chopped3 lb (1.5 kg) ground Ontario lamb1/2 tsp (2 mL) salt1/2 tsp (2 mL) cracked black pepper3 cloves garlic, minced2 tbsp (30 mL) tomato paste1/2 cup (125 mL) red wine1/2 cup (125 mL) chicken broth1 can (28 oz/796 mL) diced

tomatoes1 sprig fresh rosemary1/2 cup (125 mL) chopped Kalamata olives1/4 cup (50 mL) chopped fresh parsley

Polenta:3 cups (750 mL) water2 cups (500 mL) ground polenta3 cups (750 mL) cold milk1 tsp (5 mL) salt1 cup (250 mL) freshly grated Parmesan2 tbsp (25 mL) butter

Preheat oven to 375°F (190°C).

In large, deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, about 10 min. Add lamb and cook until browned and no pink remains, about 10 min. Drain any fat; season with salt and pepper. Add garlic and tomato paste and cook for 1 min. Add wine and simmer until it reduces by half. Add broth, tomatoes and rosemary. Adjust heat to maintain a simmer, stirring occasionally until the sauce thickens and coats the meat, about 15 min. Remove from heat. Stir in olives and parsley.

Meanwhile, in large saucepan over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 min. Reduce heat to medium and cook until the polenta begins to bubble and pop, about 10 min. Reduce heat to low, stir in Parmesan and butter, continuing to stir until the polenta pulls away from the sides of the pan, about 10 min.

To assemble: Spread lamb filling into a 9x13-inch (3 L) baking dish. Drop large spoonfuls of polenta evenly over the surface of the lamb and gently spread to get an even layer. Bake 30 to 40 min. until the polenta is golden and filling is bubbling around the edges. Let cool 10 min. before serving.

Makes 10 to 12 servings.

In a large skillet, heat oil or ghee over medium-high heat. Add goat and brown, about 5 min. Transfer to bowl. In same skillet, cook onions until golden brown, stirring often, about 10 min. Add carrots and curry paste and cook 1 min. Pour in tomatoes, scraping any brown bits from pan. Stir in broth and cinnamon stick and return goat to saucepan. Bring liquid to a simmer, cover and continue simmering for 20 min. until goat is tender and vegetables are cooked through. Sprinkle with cilantro.

Serve over steamed basmati rice.

Makes 4 servings.

Ingredients:1 tbsp (15 mL) oil or ghee1 lb (500 g) Ontario goat loin, trimmed and

cut into bite-sized pieces1 large onion, chopped1 carrot, chopped2 tbsp (30 mL) mild curry paste1 28 oz (796 mL) can diced tomatoes1 cup (250 mL) chicken broth1 cinnamon stick1/4 cup (50 mL) chopped fresh cilantro

This delicious weeknight dinner is ready in less than 40 minutes and features tender, Ontario goat loin simmered in a tomato-based curry. It is mild enough for the little ones, and can be customized to your desired level of heat. Serve with fresh Naan bread and steamed basmati rice.

Goat Masala

Flat Bread Pizza

Ingredients:1 7 oz (200 g) pre-baked flat bread2 tsp (10 mL) olive oil1/2 cup (125 mL) tomato sauce8 slices Ontario salami1/2 cup (125 mL) sliced fresh mozzarella

1/2 cup (125 mL) sliced mushrooms2 tbsp (30 mL) fresh shaved Asiago1/4 tsp (1 mL) fresh cracked pepper1/2 cup (125 mL) arugula

Try this simple yet elegant flatbread pizza. Made with Ontario paisanella salami, mushrooms and rich nutty Asiago, and topped with peppery arugula, they will be left wanting more.

Preheat oven to 400°F (200°C).

Arrange flat bread on rimmed baking sheet. Brush oil lightly over entire bread.

Spread sauce over pizza. Top with salami, mozzarella slices and mushrooms. Bake in the center of the oven until cheese is melted and golden, about 15 min.

Remove from oven. Sprinkle with Asiago, fresh cracked pepper and arugula. Cut into wedges. Serve immediately.

Makes 2 servings.

*Note: Fold the pizza in half after topping with arugula and cut in half to make two “sandwiches”.

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 Apple, Bacon & Cheddar Soup?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 @OntMeatPoultry

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.

Support Ontario, buy local.