Local Food Week-Veal and Veggie Bowl and more!

Celebrate the start of local food week with these yummy recipes using local ingredients! And keep it up all month long with these readily available ingredients. 

Veal and Veggie Bowl 

These delicious bowls will have everyone enjoying dinner and asking for repeats through the week.

Prep time: 5 minutes
Cook time: 8 minutes

Serves: 4

1 tbsp (15 mL) vegetable oil

1 pkg (450 g) ground Ontario grain-fed veal

1/2 tsp (2 mL) each salt and pepper

1 can (341 mL/12 oz) corn niblets, drained 

1 1/2 cups (375 mL) chopped Ontario Greenhouse cucumbers

2 Ontario Greenhouse tomatoes, chopped

1/2 cup (125 mL) ranch salad dressing 

In a large non-stick skillet, heat oil over medium-high heat and cook veal, salt and pepper, breaking up with spoon for about 8 minutes or until browned. Stir in corn and remove from heat. 

Divide veal mixture among bowls and top with cucumbers and tomatoes. Drizzle with salad dressing to serve.

Tip: Need a zip to your bowl? Add 1 tsp (5 mL) chilli powder to the veal while cooking. 

Want to have a different dressing? Try adding a poached egg instead of the salad dressing and break it open and stir it together as an extra addition of flavour and protein. 

Chopped fresh herbs are always a wonderful addition to summery dinners, if you have dill, parsley or basil sprinkle some over top each bowl before enjoying.

Potato, Egg and Tomato Salad

This creamy spin on a potato salad is a perfect addition to any summer menu. A fresh sprinkle of fresh herbs like dill, parsley or basil will add a hit of summer flavour and colour if you have some available. 

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

4 Ontario yellow-fleshed potatoes (about 1 lb/500 g)

1/4 cup (60 mL) thinly sliced red onion

1/4 cup (60 mL) mayonnaise

2 tbsp (30 mL) vegetable oil

3/4 tsp (3 mL) salt

1/2 tsp (2 mL) pepper

4 hard cooked Ontario eggs, peeled and cut into wedges

1 Ontario Greenhouse tomato, cut into wedges

Cut potatoes into about 1-inch (2.5 cm) chunks. 

In a pot of water, boil potatoes for about 10 minutes or until tender but firm. Drain well and place in a large bowl and add onions; let cool slightly.

Meanwhile, in another small bowl, whisk together mayonnaise, oil, salt and pepper. Pour over potato mixture and toss gently to combine. 

Spoon potato mixture onto serving platter and top with eggs and tomatoes to serve. Sprinkle eggs and tomatoes with additional salt and pepper, if desired. 

Tip: Use up leftover roasted or grilled potatoes for this recipe.

Looking to add some crunch to this salad? Substitute chopped Ontario Greenhouse green or red pepper for the tomato. 

Grilled Veal Chop with Veggie Bruschetta Topping

Grab the veggies and create this colourful topping for this easy summertime favourite off the grill.

Prep time: 5 minutes
Grill time: 15 minutes
Serves: 4

4 Ontario grain-fed veal chops (about 1 1/2 lb/750 g), about 1/2 inch (1 cm) thick

2 tbsp (30 mL) vegetable oil

2 tbsp (30 mL) chopped fresh basil or parsley

3/4 tsp (3 mL) each salt and pepper

Veggie Bruschetta Topping: 

3 tbsp (45 mL) vegetable oil

2 cups (500 mL) frozen or canned mixed vegetables

2 cloves garlic, minced

2 Ontario Greenhouse tomatoes, chopped

1/2 tsp (2 mL) each salt and pepper 

Vegetable Bruschetta Topping: In a skillet heat oil over medium-high heat. Add vegetables and garlic; cook, stirring for about 7 minutes or until slightly charred and tender. Remove from heat and stir in tomatoes, salt and pepper; set aside.

Preheat grill to medium-high heat. 

Drizzle veal chops with oil and sprinkle all over with parsley, salt and pepper. Grill chops, turning a few times for about 7 minutes or until cooked to desired doneness. 

Place veal chops on plates and top with spoonfuls of bruschetta to serve. 

Tip: For an added hit of colour and freshness, chop some extra fresh basil and stir it into the Veggie Bruschetta Topping at the end before serving.