Benefits of Buying Local

MEDITERRANEAN RICED CAULIFLOWER

Deep flavours from simple ingredients. Mrs. Dash* kicks this Mediterranean style dish up a notch.

SERVINGS 4 entrées | PREP TIME 10 minutes | COOK TIME 12 minutes | TOTAL TIME 22 minutes

INGREDIENTS

• 1 tablespoon olive oil • 1 small onion, chopped • 2 cloves garlic, chopped • 1 (340 g) package Green Giant* Riced Veggies

Cauliflower, thawed and drained

DIRECTIONS

• 2 to 3 teaspoons Mrs. Dash* Original Blend • ½ cup chopped artichoke hearts • 1/3 cup chopped sundried tomatoes • 2 tablespoons chopped fresh oregano • 2 tablespoons crumbled feta cheese

1 Heat olive oil in large nonstick skillet over medium-high heat and cook onion 4 minutes or until softened and beginning to brown. Add garlic and cook 1 minute.

2 Stir in Green Giant* Riced Cauliflower and cook 4 minutes, stirring occasionally, or until vegetables are tender.

Stir artichoke hearts, sundried tomatoes and cook 2 minutes.

3 Stir in oregano and top with feta cheese.

4 Sprinkle with additional Mrs. Dash,* if desired.

For more recipes, go to GREENGIANTCANADA.CA

FINISH THE PLATE: Serve with rice and peas, roughly chopped cilantro and pico de gallo or salsa picante.

@ontariopork ontariopork.com/recipes

MARCH COMING IN LIKE A TENDER(LION)

GRILLED PORK TENDERLOIN SKEWERS

MAKES: 6 PREPARATION TIME: 15 minutes MARINATING TIME: 15 minutes COOKING TIME: 10 minutes

INGREDIENTS: 2 x 1-pound Ontario pork tenderloins (silver skin removed, cut into 36 one-inch cubes) 4 Tbsp (60 ml) olive oil ½ tsp (2ml) salt ½ tsp (2ml) pepper Juice of 1 lime 2 Tbsp (30 ml) honey 2 Tbsp (30 ml) BBQ spice (use your favourite for pork) 1 large garlic clove peeled and minced 4 Tbsp (60 ml) finely chopped cilantro 1 large red bell pepper chopped into 12 one-inch squares 1 large green bell pepper chopped into 12 one-inch squares 1 large orange bell pepper, chopped into 12 one-inch squares 1 red onion peeled and chopped into 12-24 one-inch squares 2 tbsp (30 ml) cooking oil

COOKING INSTRUCTIONS: 1. Mix the olive oil, salt, pepper, lime juice, honey, BBQ spice, garlic and cilantro. 2. Place the pork cubes in a bowl, toss with olive oil mixture and allow to marinate for 15 minutes. 3. Preheat the grill on high heat and rub grill grates with cooking oil (the honey in the marinade will cause the skewers to stick a little). 4. Prepare each skewer by alternating 6 pieces of marinated pork with 2 pieces each of red, orange and green peppers and 2-4 pieces of red onion. Place the skewers on a tray and pour any remaining marinade to coat the vegetables. 5. Place the skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through (internal temperature of 160°F).

Goat Cheese Bites

Delicious little appetizers, inspired by the French countryside — with fresh herbs, crusty baguette and one of the Greatest Of All Time cheeses … you can’t go wrong with these yummy bites.

INGREDIENTS

• 1 Tbsp fresh parsley leaves, finely chopped • 1 Tbsp fresh thyme leaves • 1 Tbsp fresh cilantro leaves, finely chopped • 1 Tbsp fresh mint leaves, finely chopped • 1 Tbsp fresh basil leaves, finely chopped • ¼ cup sun-dried tomatoes (packed in oil), drained and finely chopped • 2 large garlic dill pickles, finely chopped • 1 8-oz. goat cheese log • 1 French baguette, cut into ½" thick slices • 2–3 Tbsp olive oil • Freshly cracked black pepper

DIRECTIONS

1. Combine and gently stir the finely chopped herbs. 2. Roll the goat cheese log over the herb mixture, pressing gently as you roll to ensure even distribution of the herbs.

Wrap the herbed goat cheese log in plastic wrap and allow to chill in fridge for between 3–24 hours. 3. When ready to prepare the appetizers, preheat the oven to 350°F and brush the baguette slices with olive oil, then place them in the oven on a foil lined baking sheet, allowing them to brown for 10–12 minutes. Let cool for 5–10 minutes. 4. Unwrap goat cheese log, thinly slice it and place slices on top of baguette pieces. Garnish with chopped sun-dried tomatoes, pickles and freshly cracked black pepper to serve.

Easy Spring Salad

Springtime is signalling to us — heed the call with this super simple, fresh and tasty spring salad, full of bright flavours and plenty of healthy protein to keep you going during the final days of winter.

INGREDIENTS Salad

• 2 handfuls of baby spinach, sliced vertically • 2 handfuls of mixed baby salad greens • ½ cup quinoa, cooked • ½ cup chickpeas, drained and rinsed • 3 radishes, thinly sliced • ½ red onion, thinly sliced • ½ cucumber, cubed • 1 ripe avocado, peeled, pitted and cubed • 1 cup mozzarella, cubed • 5–8 artichoke hearts, drained and roughly chopped • 1 Tbsp hemp seeds • 2–3 Tbsp raw cashews, roughly chopped

Dressing

• 1 garlic clove, roughly chopped • ½ cup fresh basil • 2 Tbsp white balsamic vinegar • 2 Tbsp lemon juice • 3 Tbsp extra virgin olive oil • Pinch of salt • Pinch of fresh black pepper

DIRECTIONS

1. Cook the quinoa according to instructions and allow to cool. 2. Prepare the salad by adding all of the ingredients into a large mixing/serving bowl and gently toss ingredients together. 3. Combine ingredients for the dressing in a blender and blend until smooth, adjusting salt and pepper according to your taste. 4. Pour dressing over salad ingredients and gently toss until all ingredients appear coated with dressing. Chill in the refrigerator for 10–15 minutes, then remove and gently toss salad again before serving.