Roasted Ham and Spring Vegetables

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

5

Portions

  • Ingredients

  • Preparation

  • 1600 g pkg Maple Leaf® Original Natural Smoked Ham, diced
  • 500g Brussels sprout, halved
  • 3yellow Bell pepper, diced
  • 3Green Bell pepper, diced
  • 2Medium Red Onion, diced
  • 3Carrots, diced
  • 2Tbsp olive oil
  • 3Cloves garlic finely diced
  • 1Tbsp Italian Seasoning
  • 1Tsp Salt
  • ½tsp pepper
  1. Preheat oven at 350 F.
  2. Combine all ingredients on a baking sheet lined with parchment paper.
  3. Drizzle Olive oil and add garlic, Italian seasoning, Salt, and pepper and mix well.
  4. Bake for 25 minutes or until the vegetables are lightly charred and crisp on the outside and tender in the center.
Tips icon

Use Radish to give more vibrant colour to the roast.

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Chicken Fatteh

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • ½Cup Canned Chickpeas
  • ½Cup Pine nuts, toasted
  • 2Teaspoon Olive Oil
  • 2Cloves garlic, minced
  • 1Pita bread, cut in Squares
  • Cup Yoghurt
  • 1Tablespoon Lemon juice
  • 2Cup Rice, prepared
  • Chopped Parsley, Garnish
  • Paprika Powder, Garnish
  1. Preheat oven at 350 F. Toast the Pita bread by placing the squares of bread on a baking sheet lined with parchment paper and toast for 7-8 min or until golden brown and crispy.
  2. Mix together the Yoghurt, garlic and lemon juice.
  3. Assemble by placing rice in the base of serving dish topped with yoghurt and garlic mixture.
  4. Scatter the Shredded chicken over the top of the mixture.
  5. Top with crispy pita bread, toasted pine nuts and chickpeas.
  6. Garnish with chopped parsley and paprika.
  7. Pour the olive oil on top of the finished dish and serve.

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Spanish Frittata

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf Original Bacon, ¾ inch diced
  • 10medium eggs
  • 2Russet potatoes, peeled, halved and sliced.
  • 3tbsp Olive oil
  • 1medium white onion, sliced.
  • ½tsp paprika
  • 2Scallions, chopped.
  • ½tsp Salt.
  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Dice them once cooled and keep aside.
  4. In a big bowl, whisk together the eggs, salt, and paprika and set aside.
  5. Heat the olive oil in the skillet over medium-high heat.
  6. Sauté Onion and potato for 10 minutes until the potatoes are tender.
  7. Turn the oven broiler on.
  8. Pour in the egg mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until the edges of the omelet begin to firm up, then put the pan under the broiler to finish cooking. Broil for about 5 minutes until the eggs are cooked through and the top of the omelet browns slightly.
  9. Remove from the broiler and finish with chopped scallions and bacon.
  10. Serve hot.
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Add Pitted Black olives to the frittata.

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Turkey Hummus Pinwheel Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  1. Spread ¼ cup hummus on each tortilla.
  2. Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
  3. Place the peppers over cheese and scatter spinach over peppers.
  4. Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
  5. Remove from the refrigerator and slice each wrap into quarters and serve.
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Serve with Ranch.

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Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
  • 300gpenne pasta
  • 1cup heavy cream
  • 1medium onion, sliced
  • 2cloves garlic, chopped
  • ½cup chicken Broth
  • 1tsp Italian seasoning
  • ¼cup parmesan cheese, shredded
  • 2tbsp olive oil
  • 1tbsp all-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. Cook until no longer pink inside and cook until both sides are Golden brown.
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add the chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the heavy cream and parmesan and bring to boil.
  7. Add the pasta water to slightly loosen the sauce.
  8. Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
  9. Serve immediately and garnish with chopped basil.
Tips icon

Garnish with Crushed Red peppers (optional)

Garnish with Red Onion (optional)

Squeeze some lemon into the sauce for flavour (optional)

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BBQ Chicken Thighs on Saffron Rice

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

  • Ingredients

  • Preparation

  • 1package Maple Leaf Prime® Boneless, Skinless Chicken Thighs
  • 1tbsp chilli powder
  • ½tbsp black pepper
  • ½tbsp salt
  • 1tsp garlic paste
  • 2tbsp olive oil
  • 2cups BBQ sauce
  • Saffron Rice:
  • 2pound Basmati rice
  • 10threads Saffron
  • ½cup red onion, sliced
  • 2cinnamon stick
  • ½cup milk
  • 7cup chicken stock
  • 1bay leaf
  • ½cup butter
  • 3tbsp water
  • Salt, to taste
  1. BBQ Chicken: Preheat the oven to 425°F
  2. Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
  3. Arrange the chicken on a sheet pan and bake for 15 minutes.
  4. Remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the BBQ sauce.
  5. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside.
  6. Saffron rice: While the chicken is in the oven, grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
  7. Rinse your rice with cold water until the water runs clear.
  8. In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
  9. Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
  10. Add milk to the rice mixture followed by chicken broth, bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
  11. Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
  12. Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
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Serve with tomato chilli paste and green salad.

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BBQ Chicken Chop Suey

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Barbecue Chicken (8-piece whole chicken, cut up)
  • 2cups bean sprouts
  • ¼cup green pepper, Julienne
  • ¼cup red pepper, Julienne
  • ¼cup white onions, Julienne
  • ¼cup carrots, shredded
  • 1tsp garlic, finely chopped
  • 1tsp ginger, finely chopped
  • ½tsp sugar
  • 2tbsp sesame oil
  • 1tbsp soy sauce
  • 1tsp sesame seeds
  • Salt and Pepper
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook the chicken for 30 minutes or until internal temperature reaches 165°F. Set aside.
  3. Heat the oil in a large wok or nonstick skillet. Set over high heat. Once hot, add the crushed ginger and garlic.
  4. Add the vegetables and sauté for about 30 seconds, then add the soy sauce, sesame oil, sesame seeds and stir until completely incorporated.
  5. Season with salt and pepper to taste.
  6. Finally, stir in bean sprouts and cook for an additional 30 seconds. Serve in a bowl with the sliced chicken.

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Sausage and Bacon Pita Quesadillas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • 4pita breads
  • 1cup cheddar cheese, shredded
  • 1cup lettuce
  • 1medium red onion, diced
  • 1cucumber, diced
  • ¼cup parsley
  • 4tbsp hummus
  1. Heat a large non-stick skillet over medium heat.
  2. Add bacon and sausage to skillet. Cook, stirring frequently, for about 4 to 5 minutes until crispy. Set aside.
  3. Gently cut open the pita and coat with a thin layer of cheese.
  4. Top the cheese with lettuce, red onions, bacon and sausage.
  5. Add more shredded cheese on top and fold the pita over to enclose.
  6. Carefully place the pita quesadilla in a pan and cook over medium heat until cheese begins to melt and tortilla is golden brown.
  7. Carefully flip the quesadilla and cook for 1- 2 more minutes. Transfer to a plate.
  8. Slice into quarters and serve.

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Grilled chicken and spring vegetable salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
  • 4cups gem lettuce, torn into pieces
  • 1cup arugula or baby spinach
  • 1avocado, diced
  • 10cherry tomatoes, halved
  • 4radishes, thinly sliced
  • 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
  • ¼cup feta cheese, crumbled
  • 6tbsp olive oil
  • 2tbsp red wine vinegar
  • 1.5tbsp basil pesto
  • Kosher salt 
  • Pepper
  1. Preheat BBQ to 400 F.
  2. Season chicken with salt and pepper and brush with vegetable oil.
  3. Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool.  Once cool, cut into 1” pieces.
  4. Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
  5. On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.   
  6. Top the salad with chicken, radishes, and feta cheese.
  7. Finish the salad with pesto vinaigrette.
Tips icon

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

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