Celebrate local while you enjoy Thanksgiving this year!
Thanksgiving may look a bit different this year but you can still enjoy all Ontario has to offer! Check out these recipes to change up or add to your Thanksgiving weekend.
Quinoa, Kale and Roasted Squash SaladRoast the squash while the barley is cooking to speed preparation time.
Serves 6 to 8.
1/2 cup (125 mL) quinoa
1 cup (250 mL) water or vegetable broth
3 cups (750 mL) cubed butternut squash
1 tbsp (15 mL) canola oil
1/4 tsp (1 mL) each salt and pepper
1 sprig fresh rosemary
1 tub (5 oz/142 g) baby kale
1/2 cup (125 mL) balsamic salad dressing
1/4 cup (60 mL) each dried cranberries and pepitas
1/4 cup (60 mL) crumbled feta
Preheat oven to 400 F (200 C).
Turkey Potato FrittataServes 4 to 6.
2 tbsp (30 mL) extra virgin olive oil
1 red potato, chopped
1 cup (250 mL) chopped fresh asparagus
1 shallot, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) chopped cooked turkey
2 tbsp (25 mL) chopped fresh Italian parsley
1/3 cup (75 mL) crumbled feta cheese or diced gouda or cheddar
In a nonstick skillet, heat oil over medium heat and add potatoes. Cover and cook for about 8 minutes, stirring occasionally or until tender but firm. Uncover and add asparagus, shallot, garlic, oregano, salt and pepper. Cook, stirring for about 5 minutes or until potatoes are golden. Stir in turkey.
And for an easy herb rub for your whole turkey or pieces check out Ontario Turkey.