Delicious and Easy 5 Ingredient Dinners

Using local ingredients to make easy and delicious meals you and your family will love! Check the pantry and freezer for some ingredients you may already have on hand! 

Mushroom Asparagus Tarts (SHEETPAN)

Combined this vegetables are a winning hit for dinner! For an extra special addition, drizzle with some balsamic glaze when serving!

Prep time: 5 minutes
Cook time: 20 minutes 

Serves: 4

1 pkg (8 oz/227 g) mushrooms, halved (quartered if large)

2 tbsp (30 mL) vegetable oil

12 fresh asparagus spears, trimmed and cut in half

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

8 oz (250 g ) puff pastry sheet, thawed (1 sheet)

125 g soft goat cheese, crumbled (half a 250 g pkg)

1/4 cup (60 mL) chopped fresh basil

Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

Toss mushrooms with oil and half each of the salt and pepper. Place in 4 piles on the prepared baking sheet. Top each pile with asparagus and sprinkle with remaining salt and pepper. Sprinkle each with half of the goat cheese.

Lay out puff pastry and cut into 4 equal pieces. Place each piece over top of vegetables and press gently and tuck any vegetables that may have moved until puff pastry. 

Bake for about 20 minutes or until puffed and golden brown.

Using a spatula, flip each little tart vegetable side up onto serving platter. Place any vegetables in place if they fall off. Crumble remaining cheese over top and sprinkle with basil to serve.

Chilled Tomato Soup  (NO COOK)

A perfectly refreshing soup when the weather is hot. This soup is a great make-ahead and requires only a few minutes to prepare. 

Prep time: 5 minutes

Chill time: 1 hour

Serves: 4

2 tomatoes, chopped

Half an English cucumber, chopped

1 green onion, finely chopped

4 cups (1 L) spicy tomato clam cocktail

1 tsp (5 mL) balsamic vinegar

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

In a food processor or blender, combine tomatoes, cucumber and onion. Pulse until finely chopped, but not pureed, so the soup has a bit of texture. Add tomato, clam cocktail, vinegar, salt and pepper and pulse once or twice to just combine ingredients. Place blender jar in refrigerator or alternatively, transfer soup to a pitcher or large bowl and cover. Refrigerate for at least 1 hour before serving.

When ready to serve, stir soup to redistribute ingredients and divide into 4 bowls. Top each with a drizzle of oil to serve. 

Tip: Make this soup the night before for a more intense flavour. 

Garnish with croutons, sour cream, cucumber slices, hot pepper sauce or chopped fresh herbs such as cilantro, parsley or dill. 

Potato, Egg and Tomato Salad (SAUCEPAN)

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. 

Veal and Veggie Bowl (SKILLET)

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.

Grilled Veal Chop with Veggie Bruschetta Topping (GRILL)

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.