HAPPENING NOW:
Supper made easy
Teresa Makarewicz from Foodland Ontario showed us how to make a delicious meal and salad- all made with local ingredients.
Recipes
Sausage and Pepper Pasta Bake
Ingredients
- 2 hot or sweet Italian sausages (about 250 g)
- 1 Ontario Onion, chopped
- 1 each Ontario Greenhouse Sweet Yellow and Orange Pepper, chopped
- 1 clove Ontario Garlic, minced
- 1 tsp (5 mL) dried basil leaves
- Pinch crushed red pepper flakes
- 1 can (680 mL) tomato pasta sauce
- 6 cups (1.5 L) rigatoni pasta (375 g)
- 2 cups (500 mL) shredded Ontario Mozzarella Cheese
- 1/2 cup (125 mL) grated Ontario Asiago Cheese
Garnish: fresh Ontario Basil Leaves, fresh Ontario Thyme Leaves and crushed red pepper flakes
Instructions
Squeeze sausage meat out of casings; crumble in large nonstick skillet. Over medium-high heat, cook, stirring constantly to break meat up, until partially cooked, 5 minutes. Add onion, yellow and orange peppers and garlic; cook until meat is no longer pink, 5 minutes. Remove from heat; add basil and red pepper flakes. Stir in tomato sauce.
In greased 12 cup (3 L) baking dish, spread half of the pasta. Spoon half of the sauce mixture evenly over pasta. Sprinkle with half of the mozzarella. Repeat with remaining pasta, sauce and mozzarella. Pour 1-1/2 cup (375 mL) water over all. Cover tightly with foil; place dish on rimmed baking sheet. Bake in 400°F (200°C) oven for 1 hour or until pasta is tender. Remove foil, sprinkle with asiago cheese and bake for 5 minutes.
Let stand for 10 minutes before serving. Garnish with basil, thyme and red pepper flakes.
Tip: Tubular medium size rigatoni works well in this recipe but other medium sized pasta such as shells can be used.
Tomato and Cucumber Salad
Ingredients
- 1/4 cup (50 mL) seasoned rice vinegar
- 1-1/2 tbsp (22 mL) vegetable oil
- 1 clove Ontario Garlic, pressed
- Salt and pepper
- 3 cups (750 mL) halved Ontario Greenhouse or Field Red and Yellow Cherry Tomatoes
- 3 cups (750 mL) sliced Ontario Greenhouse Mini Cucumbers
- 1/3 cup (75 mL) thinly sliced Ontario Red Onion
- 2 tbsp (25 mL) finely chopped fresh Ontario Parsley Leaves
Instructions
In small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and
pepper.
In large bowl, combine tomatoes, cucumbers and onion. Add dressing and toss to coat.
Sprinkle with parsley; toss and serve.
Tips: For maximum flavour and texture store tomatoes at room temperature. Use a sharp or serrated knife to cut tomatoes.
If you like, stir in 1/3 cup (75 mL) of crumbled Ontario Feta Cheese.
