Tuesday, April 29, 2025

Foodland Ontario is travelling the world with fresh recipe ideas featuring produce from close to home. Here with some tastes from Greece is Foodland Ontario’s Teresa Makarewicz.

Recipes

Grilled Chicken with Fresh Greek Salad

Fresh, fast and Greek inspired, this chicken dish is perfect for a family or casual night dinner. To soak up all the delicious juices, serve with grilled crusty bread brushed lightly with olive oil

Preparation Time: 15 minutes

Standing Time: 30 minutes

Grilling Time: 12 to 16 minutes

Serves 4

3 tbsp (45 mL) extra-virgin olive oil

2 tsp (10 mL) fresh lemon juice

1 tsp (5 mL) red wine vinegar

1/2 tsp (2 mL) each dried oregano and dried Italian herb seasoning

1/4 tsp (1 mL) each salt and pepper

1 clove garlic, pressed through garlic press

4 boneless skinless Ontario Chicken Breasts (about 1 lb/500 g)

2 cups (500 mL) chunks Ontario Greenhouse Tomatoes

1 piece (5-inches/12 cm) Ontario Greenhouse Cucumber, cut into chunks

1 Ontario Greenhouse Sweet Yellow or Orange Pepper, cut into chunks

1/4 cup (50 mL) thinly sliced Ontario Red Onion

6 pitted Kalamata olives, halved

1/4 cup (50 mL) crumbled Ontario Feta Cheese

In large bowl, whisk together oil, lemon juice, vinegar, oregano, Italian seasoning, salt, pepper and garlic. Transfer 4 tsp (20 mL) of dressing to glass bowl; add chicken and turn to coat. (Make-ahead: Cover and refrigerate for 30 minutes or up to 1 day.)

To remaining dressing, add tomatoes, cucumber, yellow pepper, onion and olives; toss and set aside.

Place chicken on greased grill over medium heat (350°F/180°C). Grill, covered, for 6 to 8 minutes per side or until no longer pink inside and a thermometer inserted in thickest part of chicken registers 165°F (74°C). Divide chicken and salad among serving plates and sprinkle with cheese.

Nutritional Information

1 Serving:

PROTEIN: 31 grams

FAT: 15 grams

CARBOHYDRATE: 9 grams

CALORIES: 298

FIBRE: 2 grams

SODIUM: 382 mg

Baby Honey Cakes

These golden tender cakes sweetened and drizzled with warm Ontario honey are easy to prepare and so yummy for brunch or dessert.

Preparation Time: 15 minutes

Baking Time: 20 minutes

Makes 6

1 cup (250 mL) all-purpose flour

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) grated lemon rind

1/8 tsp (0.5 mL) salt

1 Ontario Egg

1/3 cup (75 mL) milk

1/4 cup (50 mL) Ontario Liquid Honey

3 tbsp (45 mL) extra-virgin olive oil

Honey Syrup and Yogurt Topping:

1/2 cup (125 mL) Ontario Liquid Honey

2 tbsp (25 mL) fresh lemon juice

1/2 cup (125 mL) plain Greek Yogurt

1/2 tsp (2 mL) grated lemon rind

In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.
Spoon batter into greased 6-cup nonstick muffin pan. Bake in 325°F (160°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.

Honey Syrup and Yogurt Topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 mL) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.

Microwave remaining honey syrup on High for 30 seconds or until warm.

Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes. (Make-ahead: Store, covered, at room temperature for up to 2 days.) Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.

Nutritional Information

1 Serving:

PROTEIN: 5 grams

FAT: 9 grams

CARBOHYDRATE: 61 grams

CALORIES: 335

FIBRE: 1 gram

SODIUM: 163 mg