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 Salad

Roast 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).

In a saucepan, bring water to a boil; add quinoa; return to a boil, cover and reduce heat to low. Cook for about 15 minutes or until water is absorbed. Remove from heat. Fluff and let stand covered 15 minutes.

In a large bowl, toss squash with oil, salt and pepper. Spread onto parchment paper lined baking sheet. Pull leaves from rosemary sprig; sprinkle over squash. Bake for about 20 minutes or until tender and golden.  Set aside.

Toss together cooked quinoa, roasted squash and kale. Drizzle with some of the dressing to coat.  Transfer to a serving platter. Sprinkle with cranberries, pepitas and feta. Drizzle with more dressing if desired to serve. 

Turkey Potato Frittata

Serves 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
8 eggs
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.

Meanwhile, in a bowl, using fork, beat together eggs and parsley. Pour over potato mixture, lifting and stirring eggs into the mixture with a spatula. Cover and cook for about 8 minutes or until edges are set and puffed. Sprinkle with feta and broil for about 2 minutes or until cheese is melted and golden. 

And for an easy herb rub for your whole turkey or pieces check out Ontario Turkey.