Delicious Natural & Organic Recipes

Delicious Natural
& Organic Recipes

All Ontario Natural foods are locally Ontario grown and produced – and now we are excited to share deliciously easy recipes, featuring our tomato and fruits!  We've also included recipes for our smoked whitefish, kimchi-style spicy sauerkraut and more!

Check them out and share them with your friends!

7 Grain Pizza with Mushrooms & Smoked Bocconcini

Spelt Pizza with Parsnip & Sweet Yams

Whitefish Kimchi Taco

Wild Lake Trout on Organic Baguette

Kimchi Beef Stew

Spicy Cajun Tofu Sticks with Warm Sticky Maple Syrup Apples

Smoked Whitefish on Pea Shoots, Chives & Crème Fraîche

Cast Iron Beef Lasagna with Roasted Red Peppers & Butternut Squash

Sweet Red Sauerkraut with Parsnip Chips & Arugula

Simple Sauerkraut Latke Cakes

Spinach & Goat Cheese Burger Wrap with Orange Peppers & Saucy Mushrooms

Strawberry, Banana and Kale Smoothie

Healthy Roasted Sweet Potato "Fries"

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7 Grain Pizza with Mushrooms & Smoked Bocconcini

Prep Time: 10 minutes
Bake Time: 20-25 minutes
Oven Temp: Preheat to 425°F

1 ball (400 g) Ontario Natural 7 Grain Pizza Dough
½ jar (450 mL) pizza sauce
3 cups Blue Oyster and Shiitake mushrooms
3-5 smoked bocconcini balls
4-5 slices smoked cheese
3 cloves fresh garlic
½ cup chopped chives
¼ cup chopped raw parsley
Sea salt and cracked pepper
Sunflower oil

Ingredient Preparation
Thaw Ontario Natural 7 Grain Pizza dough. Roll out to desired size – larger for thin crust. Slice mushrooms. Peel and slice garlic. Slice both cheeses. Set aside.

Fry and season mushrooms in sunflower oil with sea salt and cracked pepper.

Assembly
Spread pizza sauce 1" away from edges of dough. Place a few slices of the two cheeses together in a few areas of the pizza. Sprinkle on the chives. Spread out the sliced mushrooms. Toss on the garlic. Add the remaining slices of cheese.

Add a bit more cracked pepper and a drizzle of sunflower oil, if you like, and place on the bottom rack of the oven to bake. Bake for 20 minutes. Garnish with parsley before serving.

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Spelt Pizza with Parsnip & Sweet Yams

Prep Time: 10 minutes
Bake Time: 20-25 minutes
Oven Temp: Preheat to 425°F

1 ball (400 g) Ontario Natural Spelt Pizza Dough
½ jar (450 mL) basil tomato sauce
1 large sweet potato
2 medium parsnips
½ mozzarella ball
5-6 slices Muenster cheese
A handful of parsley
2 cloves fresh garlic
Sea salt
Sunflower oil

Ingredient Preparation
Thaw Ontario Natural Spelt Pizza dough. Roll out to desired size – larger for thin crust. Peel and slice parsnips and sweet potato. Peel and slice garlic. Chop parsley and grate the mozzarella. Set aside.

Fry parsnip slices in sunflower oil and season with sea salt. Fry sweet potato slices in sunflower oil and season with sea salt. Set both aside.

Assembly
Spread basil tomato sauce 1" away from edges of dough. Place parsnip and sweet potato slices. Toss on the garlic. Add the grated & sliced cheeses and drizzle sunflower oil if you like.

Place pizza on the bottom rack of the oven to bake. Bake for 20 minutes. Garnish with fresh parsley before serving.

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Whitefish Kimchi Taco

Prep Time: 10 minutes
Bake Time: 10-20 minutes
Oven Temp: Preheat to 425°F

½ Ontario Natural Wild Whitefish
1½ cup Ontario Natural Kimchi-Style Spicy Sauerkraut
¼-½ cup pea shoots
¼ cup chives
½ cup sour cream
4 soft whole grain 8" tortillas
Sunflower oil
Sea Salt

Preparation
Thaw, rinse and remove Ontario Natural Wild Whitefish skin the night before. Next day, season with sea salt and bake in parchment at 425°F. Remove whitefish from parchment and refrigerate.

 

The following day, remove the whitefish from fridge, flake it and set aside. Chop chives and set aside.

Drain the Ontario Natural Kimchi-Style Spicy Sauerkraut well so no water remains. Do not rinse. Slice into small pieces and set aside.

Cut each tortilla into 4 pieces and fry on medium in sunflower oil to brown; set on paper towel. Mix flaked whitefish with the chives and sunflower oil and season with sea salt.

Assembly
Place tortillas on a large plate that you will serve from. Use tortilla pieces in pairs for the top and bottom of each serving. On the bottom tortilla piece, place a dollop of sour cream. Add the Ontario Natural Kimchi-Style Spicy Sauerkraut, layer on the whitefish mixture and garnish with pea shoots. Place the other tortilla piece on top. Repeat until you have assembled all and serve.

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Wild Lake Trout on Organic Baguette

Prep Time: 10 minutes
Bake Time: 15-20 minutes
Oven Temp: Preheat to 425°F

1 whole Ontario Natural Wild Lake Trout
Fresh sunflower sprouts
Organic baguette
1½ Tbsp honey – liquid or unpasteurized
1½ Tbsp balsamic vinegar
¼ cup sunflower oil
Cracked pepper
Sea Salt

Dressing
In a small jar, combine honey, balsamic vinegar, sunflower oil and sea salt. Shake and set aside.

Preparation
Thaw, rinse and remove skin from Ontario Natural Wild Lake Trout and cut into 4 pieces. Set the stove to medium/high and place seasoned side down first. Fry for 3-5 minutes, flip and fry on other side for 2-3 minutes until cooked through.

Assembly
Toast organic baguette under broiler on high. Assemble sandwich with sunflower sprouts first, then add the fish, drizzle with dressing mixture and finish off with cracked pepper and sea salt to taste.

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Kimchi Beef Stew

Prep Time: 15 minutes
Cook Time: 1-1½ hours

1 package (454 g) Ontario Natural Stewing Beef
1 jar (744 mL) Ontario Natural Kimchi-Style Spicy Sauerkraut
5 medium white potatoes
½ butternut squash
2 medium carrots
3 medium yellow onions
4 cups chicken stock
3 garlic cloves
½ can (78 mL) Ontario Natural Organic Tomato Paste
2-3 Tbsp balsamic vinegar
3 tsp ground sage
1 tsp cracked pepper
2 Tbsp garlic powder
⅓ cup spelt flour
Sunflower oil

Preparation
Peel and cut up potatoes, butternut squash, carrots, onions, and garlic. Set aside.

In a large pot, brown the Ontario Natural Stewing Beef in sunflower oil for 3-4 minutes. Add seasonings (sage, pepper, garlic powder) and continue to cook for a few more minutes.

Add Ontario Natural Kimchi-Style Spicy Sauerkraut and its liquid, vegetables, chicken stock, Ontario Natural Organic Tomato Paste and balsamic vinegar.

Bring contents to a boil and reduce heat to medium / low to simmer. Cover and let cook for up to one hour, or until vegetables are tender (depends on size of vegetables). Add ⅓ cup of spelt flour to thicken, if required.

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Spicy Cajun Tofu Sticks with Warm Sticky Maple Syrup Apples

Prep Time: 5-10 minutes
Cook Time: 10 minutes

1 (227 g) Ontario Natural Tofu package
2 tsp of smokey chipotle pepper paste
1 Granny Smith apple
1 McIntosh apple
1 cup crushed crackers
2-3 tsp Cajun spice
¼-½ cup maple syrup
2 Tbsp honey
1 large egg
Sunflower oil
Sea salt

Preparation
Slice the Ontario Natural Tofu in half and then slice into ½ inch sticks. Dip the two opposing sides of the tofu into the Cajun spices and chipotle pepper paste. Dip the alternate sides into the egg wash and then into the crushed crackers. Each tofu stick will have 2 facings/sides of each coating; alternating. Finish coating & dipping all of the tofu sticks before frying them. Add sunflower oil to frying pan and heat frying pan to medium. Fry the tofu, placing them cracker sides down first, then rotate to the other two sides. Set aside on a paper towel.

Sticky Maple Syrup Apples
Core and cut apples into chunks, leaving the skin on. Heat the frying pan to high, drizzle in sunflower oil and add apples. Fry for a few minutes. Add honey and maple syrup, and reduce for a few minutes until it starts to bubble and thicken. Season with sea salt to taste. Turn off and set aside to cool.

Assembly
Place tofu sticks on plate and top with apples. Spoon sauce from pan on top.

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Smoked Whitefish on Pea Shoots, Chives & Crème Fraîche

Prep Time: 5-10 minutes

½ to 1 whole Ontario Natural Wild Smoked Whitefish
1 box of organic crackers
½-¾ cup chopped pea shoots
¼ cup chopped chives
Crème fraîche
Sunflower oil
Cracked black pepper

Preparation
Thaw, rinse and remove skin from Ontario Natural Wild Smoked Whitefish. Place a dollop of crème fraîche on the cracker and layer the pea shoots, a few pieces of whitefish and top with chopped chives, a drizzle of sunflower oil and cracked black pepper to taste. Assemble as many as you like and enjoy!

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Cast Iron Beef Lasagna with Roasted Red Peppers & Butternut Squash

Prep Time: 30 minutes
Bake Time: 45 minutes - 1 hour
Oven Temp: Preheat to 375°F

Ragu Ingredients:
1 package (454 g) Ontario Natural Ground Lean Beef
1½  jars (675 mL) tomato sauce
½ cup roasted red peppers
1-2 tsp fresh thyme
3 cloves chopped garlic
Organic dried chili
Sea salt and pepper
Sunflower oil

Main Ingredients:
12 lasagna noodles
¼ butternut squash
1 cup baby spinach
1 cup arugula
½ cup fresh parsley
1 cup ricotta cheese
250 g mozzarella

Preparation
Boil salted water; break lasagna noodles in half and then cook noodles for 8-10 minutes (or until tender). Place them into a cold water bath to cool, drain and set aside.

Slice the roasted red peppers and set aside. Peel and thinly slice butternut squash. Grate the mozzarella cheese. In a small bowl, add half of the chopped garlic and parsley to the ricotta cheese. Add ground pepper and salt to taste.
Set mixture aside.

Brown Ontario Natural Ground Lean Beef in sunflower oil. Season with fresh thyme, sea salt and pepper to taste. Add remaining chopped garlic, dried chili, tomato sauce and roasted red peppers. Reduce heat to medium for 5 minutes.

In a saute pan, combine the arugula and baby spinach with a drizzle of sunflower oil and cook until wilted, 3-4 minutes. Set aside.

Assembly
Lightly oil sides and bottom of a cast iron pan. Place a layer of noodles, a layer of squash and half of the mozzarella. Spread a layer of ragu. Add another layer of noodles, ricotta, wilted arugula and spinach and top with another layer of noodles. Spread a layer of ragu. Top with a layer of butternut squash and the other half of mozzarella. Drizzle the exposed butternut squash with sunflower oil and sprinkle with sea salt.

Cover pan with foil and bake for approximately 1 hour. Remove foil, set oven to broil. Place pan under broiler until golden. Remove from oven, let sit for 5 minutes and serve.

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Sweet Red Sauerkraut with Parsnip Chips & Arugula

Prep Time: 10-15 minutes
Cook Time: 5-10 minutes

1 jar (744 mL) Ontario Natural Organic Beet Sauerkraut
1 large parsnip
½ medium red onion
3-4 Tbsp organic ketchup
½ can (78 mL) Ontario Natural Organic Tomato Paste
⅓ cup maple syrup
1-2 cups fresh arugula
Sunflower oil

Preparation
Drain the Ontario Natural Organic Beet Sauerkraut, removing all water and set aside. Heat frying pan to high. Slice and sauté red onions for a few minutes. Add sauerkraut, tomato paste, ketchup and maple syrup. Stir, frying for about 5 minutes, until the sauerkraut is tender and cooked, and maple syrup has slightly caramelized. Set aside.

Peel and slice parsnip thinly. Fry parsnips in sunflower oil until crispy on the edges. Serve sauerkraut on a bed of arugula and top with parsnip chips.

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Simple Sauerkraut Latke Cakes

Prep Time: 5 minutes
Cook Time: 5-10 minutes

1 jar (744 mL) Ontario Natural Organic Carrot Sauerkraut
½ large container sour cream
¼ cup spelt flour
4 large eggs
2 tsp garlic powder
1 tsp cracked pepper
1 tsp ground sage
½ cup chives
¼ cup parsley
2 tsp sea salt
Sunflower oil

Preparation
Measure flour into a bowl and add sea salt and spices. Beat eggs in a separate bowl and set aside. Add Ontario Natural Organic Carrot Sauerkraut to the flour and add the eggs. Add parsley and chives, mix by hand. Mixture will be loose.

Heat frying pan to medium and drizzle with sunflower oil. Spoon 3-4 Tbsp of mixture per cake into the hot pan. Place up to 5 latke cakes in the frying pan and flatten slightly. Fry 4-5 minutes on one side and then flip. Continue to fry for a few more minutes until equally brown on both sides.

Set on paper towel. Add more sunflower oil to pan and allow to heat up. Spoon the next batch of cakes into the frying pan. Serve with a dollop of sour cream and chives.

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Spinach & Goat Cheese Burger Wrap with Orange Peppers & Saucy Mushrooms

Prep Time: 15 minutes
Cook Time: 10-12 minutes

1 package (567 g) of 4 Ontario Natural Organic Beef Patties
1 package 12" soft spinach tortilla wraps
1 package cremini mushrooms
½ orange pepper
½ yellow pepper
3 cups spinach
113 g crumbled soft unripened goat cheese
1 cup chicken stock
3 green onions
¼ cup dill
1 heaping Tbsp cornstarch
Sunflower oil

Preparation
Heat up cast iron grill. Add Ontario Natural Organic Beef Patties and cook 10-12 minutes. Remove burgers from grill and set aside covered for a few minutes to cool.

Slice the burgers into ¼-½ inch wide strips and set aside for wraps.

Slice mushrooms, slice peppers, and chop green onions and dill. Set all aside.

Heat frying pan to medium. Drizzle with sunflower oil and add green onions, fry for a few minutes. Add dill and 2 cups of spinach and cook until wilted, approximately 2-3 minutes. Set aside.

In the same pan on high heat, drizzle more sunflower oil and add mushrooms. Fry for a few minutes. Add chicken stock and cook until it boils. In a measuring cup, mix cornstarch with water, stir and then add to pan, constantly stirring until it thickens. Set aside.

Assembly
Layout the 12" wrap. Add a few raw spinach leaves. Add layer of cooked greens. Top with sliced peppers and sprinkle with goat cheese. Add burger strips and finish with mushroom sauce.

 

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Strawberry, Banana and Kale Smoothie (Serves 2)

Prep Time: 5 minutes

1 cup (135g) Frozen Strawberries
1 cup (85g) Ontario Natural Organic Frozen Chopped Kale
 cup (70g) Frozen Raspberries
1 medium ripe banana
 cup (75mL) vanilla or berry flavoured yogurt
 cup (50mL) juice or water
1 tsp (5mL) honey (optional, to add sweetness)
4 ice cubes

Preparation
Place all ingredients in electric blender. Blend until smooth and creamy, about 2 minutes. If too thick, add more juice or water. Pour into glasses. Serve immediately.


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Healthy Roasted Sweet Potato "Fries" (Serves 4)

Prep Time: 3 minutes
Cook Time: 28 minutes

1 bag (250g) Ontario Natural Organic Frozen Diced Sweet Potatoes
3 tbsp Extra Virgin Olive Oil (or to taste)
Sea Salt (to taste)

 

Preparation
Heat oven to 375°F. Toss frozen Sweet Potatoes with olive oil and sea salt. Cover a baking sheet in parchment paper.

Place seasoned Sweet Potatoes on baking sheet and bake for 25 minutes (or until golden brown), tossing once.

To crisp, put oven on “broil” setting for 3 additional minutes. Serve immediately.