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Enjoy what summer has to offer and cook, eat and share delicious local food with family and friends!

Turkey Sliders with  and Brie

These juicy burgers showcase the ones of Ontario’s local favourite fruit-peaches! 

Pick ripe but firm peaches for the best flavour.

Yield: 12

2 ripe but firm Ontario peaches, quartered

1 tbsp (15 mL) canola oil

1 pkg (450 g) ground turkey

2 tbsp (30 mL) chopped fresh basil

1 clove garlic, minced

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

125 g small brie style cheese, cut into 12 slices

12 slider buns

In a bowl, toss peach quarters with oil. Place on greased grill over medium high heat and grill, turning occasionally for about 6 minutes or until grilled marked and softened. Remove to a cutting board. 

Dice enough of the peaches to make 1/2 cup (125 mL). Thickly slice remaining peaches and set aside. 

In a large bowl, combine turkey, diced peaches, basil, garlic, salt and pepper. Shape into 12 small patties. Place on preheated medium grill and cook, turning once for about 10 minutes or until no longer pink inside. Place 1 slices of brie on each patty; close lid and let stand on grill for 30 seconds to melt. 

Serve each patty in a bun and top with remaining peach slices. 

Pepper and Peach Pork Chops

In-season peaches are juicy and delicious in this recipe.

Serves: 4

4 boneless pork loin chops, about 1/2 inch (1 cm) thick 2 tsp (10 mL) chopped fresh thyme

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

1 tbsp (15 mL) canola oil

1 shallot, thinly sliced

1 large jalapeño pepper, seeded and minced

1 garlic clove, minced

3 ripe Ontario peaches, sliced

1/3 cup (75 mL) dry white wine

1 green onions, chopped

Sprinkle both sides of pork chops with thyme, salt and pepper. 

In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to a plate. Return skillet to medium heat and sauté shallot, jalapeño and garlic for 3 minutes to soften. Add peaches and wine; bring to a simmer. Simmer for 5 minutes or until peaches are starting to soften. Nestle pork chops into peach mixture and simmer for 5 minutes, turning a couple of times to coat, until just a hint of pink remains in pork. 

Serve sprinkled with green onions.

Peach and Plum Summer Sour Cream Cobbler

This updated summer favorite with a tender, airy sour cream biscuit topping that is a perfect complement to the sweet summer fruit.

Serves: 8

6 cups (1.5 L) sliced fresh ripe Ontario peaches

2 cups (500 mL) sliced Ontario plums

1/3 cup (75 mL) granulated sugar

2 tbsp (30 mL) all-purpose flour

1/2 tsp (2 mL) ground cinnamon

Sour Cream Biscuit Topping

1-1/2 cups (375 mL) all-purpose flour

1/4 cup (60 mL) granulated sugar

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

Pinch salt

1/2 cup (125 mL) butter, cubed

1 1/2 cups (375 mL) full-fat sour cream

1 tsp (5 mL) cinnamon sugar (see tip)

Preheat oven to 350°F (180°C). In a lightly greased 11- by 7-inch (28 by 18 cm) baking dish, combine peaches, plums, sugar, flour and cinnamon.

Sour Cream Biscuit Topping: In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using your fingers, rub butter into flour until mixture is the consistency of coarse crumbs. Using a fork, stir in sour cream until a soft dough forms. Drop by dollops onto fruit mixture and spread evenly. Sprinkle with cinnamon sugar. Bake for about 1 hour or until fruit is bubbly and topping is golden and no longer doughy underneath. Let cool slightly before serving.

Tip: Make your own cinnamon sugar by stirring together 1 tsp (5 mL) sugar and 1/4 tsp (1 mL) ground cinnamon.

Burrata with Fresh Ontario Peaches and Tomatoes

Nothing says summer like fresh fruit and cheese. Add some sparkling wine and guests will love you this summer! 

Serves: 4

1 burrata (250 g), drained 

2 ripe Ontario peaches, sliced

1 or 2 heirloom tomatoes, cut into small wedges

Extra virgin olive oil

Balsamic glaze

Small fresh basil leaves

Kosher or Maldon salt

Place burrata in centre of serving platter. Sprinkle peaches and tomatoes all around burrata. 

Drizzle everything with oil and balsamic glaze. Sprinkle with basil leaves and salt to serve.