Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese

Prep Time: 10 min
Total Time: 18 min
Serving: 4 – 6

Ingredients:

• 200 g (2 cups) Armstrong Old Cheddar Shredded Cheese
• 125 g (1/2 pack) cream cheese, softened
• 15 mL (1 tbsp) maple syrup
• 10 mL (2 tsp) fresh thyme
• 12 miniature naan-style breads
• 500 mL (2 cups) maple ham, cubed
• 125 mL (1/2 cup) roasted pecans, crushed
• 1 tart green apple, julienned

Directions:

1. Preheat the oven to 180° C (350° F).
2. In a bowl, combine half the Armstrong Old Cheddar cheese with the cream cheese, maple syrup, and thyme.
3. On a work surface, spread the mixture over the naan breads.
4. Top with ham and sprinkle with the remaining cheese.
5. Cook on the middle rack for 6 to 8 minutes, until the tops are slightly golden.
6. Top with pecans and julienned apple.

The post Recipe for Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese from Armstrong Cheese appeared first on Toronto Guardian.

Blueberry Lavender Yogurt Popsicles

Serves: 6-8, depending on mould sizes

Ingredients:

• 1 1/2 cups (375 mL) blueberries
• 1/3 cup (75 mL) orange juice
• 3 tbsp (45 mL) liquid local honey
• 1 tsp (5 mL) cornstarch
• 1 tsp (5 mL) dried lavender
• 1 1/2 cups (375 mL) local vanilla Greek yogurt

Directions:

1. In a saucepan, combine blueberries, orange juice, honey, and cornstarch over medium heat, stirring often and bring to a simmer. Simmer for 2 minutes; remove from heat and using a fork, mash blueberries slightly.
2. In a mortar and pestle, grind lavender to a slightly chunky powder. Stir into blueberry mixture and let cool completely.
3. Spoon yogurt and blueberry mixture alternately into molds and insert sticks. Place in freezer for at least 6 hours or overnight until solid.

The post Recipe for Blueberry Lavender Yogurt Popsicles from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Bacon and Onion Smashburger

Prep Time: 25 min
Total Time: 45 min
Serving: 2

Ingredients:

• 8 slices of Armstrong Medium Cheddar cheese slices
• 1 sweet onion, diced
• 4 slices of bacon
• Vegetable oil, for cooking
• 2 hamburger buns
• 450 g ground beef
• Pickle slices
• Shredded iceberg lettuce

For the sauce

• ½ cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp relish
• 1 tbsp Dijon mustard

Directions:

1. In a bowl, mix all sauce ingredients together. Chill until ready to use.
2. Heat a BBQ griddle or plancha and drizzle with a bit of oil. Add the diced onions and bacon slices.
3. Brush the hamburger buns with vegetable oil and toast them on the griddle. Remove once golden.
4. Divide the ground beef into 4 equal balls. Place them on the hot griddle and press them down with a burger press or spatula.
5. Flip the patties halfway through cooking and top each one with two slices of Armstrong Medium Cheddar cheese slices. Cook until the cheese is melted, and the patties are fully cooked.
6. To assemble: Spread sauce on the inside of each bun. Layer with grilled onions, two cheesy patties, one or two slices of bacon, pickles, shredded lettuce, and the top bun.
7. Give it a gentle press to let the flavours mingle… then dig in without waiting!

The post Recipe for Bacon and Onion Smashburger from Armstrong Cheese appeared first on Toronto Guardian.

To mark the occasion, Barilla Canada is bringing back its annual Pastaport Contest, giving Canadians the chance to win a trip for two to Italy and an F1® Race Weekend experience at the FORMULA 1 PIRELLI GRAN PREMIO D’ITALIA 2026, valued at $16,000 CAD. As part of Barilla’s global partnership with F1®, the campaign celebrates Domenica Italiana — the Italian tradition of gathering around the table with family and friends to share a meal. Inspired by flavours and culinary traditions from across Italy, Barilla’s regional recipes are designed to bring Canadians together over comforting, home-cooked Italian dishes like these hearty stuffed shells.

Four Cheese Lasagna with Gorgonzola, Ricotta, Mascarpone and Grana Padano

Serves 7

Ingredients:

• 1 box 1 box Barilla Oven-Ready Lasagne
• 1 ½ cups Shredded mozzarella (for melt + structure)

For the sauce

• 2 tbsp Olive oil
• 1 Small onion, finely diced
• 3 Cloves garlic, minced
• 500g Ground beef
• 1 jar (650–750 ml) High-quality tomato sauce
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• To taste Salt & pepper
• Optional: pinch of chili flakes

For the Cheese Layer

• 1 ½ cups Ricotta
• ¾ cup Gorgonzola
• ¾ cup Mascarpone
• ¾ cup Finely grated Grana Padano (plus extra for topping)
• 1 Egg
• Salt & pepper
• Optional: chopped fresh parsley or basil

Directions:

1. Pre-heat oven to 375°F.
2. Sauté olive oil, diced onion, and garlic. Add the ground meat and cook until browned. Then stir in tomato sauce, tomato paste, oregano, basil, salt & pepper. Simmer until slightly thickened.
3. In a bowl, mix ricotta, gorgonzola, mascarpone, grated Grana Padano, egg, salt & pepper until smooth and creamy.
4. To assemble the lasagna, spread a layer of sauce in the baking dish, then add Barilla Oven-Ready Lasagne. Layer sauce, cheese mixture, and shredded mozzarella (about 1½ cups total).
5. Repeat for 3–4 layers, finishing with sauce, mozzarella & extra Grana Padano on top.
6. Bake at 375°F for 30 mins covered, then 15–20 mins uncovered until golden + bubbling.
7. Let rest for 10–15 mins before slicing and serving.

The post Recipe for Four Cheese Lasagna from Barilla Canada appeared first on Toronto Guardian.

Spicy Chicken Enchilada Spaghetti Squash

Serves 4-6

Ingredients:

• 1 spaghetti squash, about 4 lb/2 kg
• 5 tbsp (90 mL) butter, divided
• 1/2 tsp (2 mL) each salt and pepper, divided
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tsp (10 mL) dried oregano
• 1 lb (454 g) boneless skinless chicken breasts, chopped
• 3 cups (750 mL) tomato sauce
• 1 can (190 mL) pickled jalapeño nacho slices, drained
• 1 1/2 cups (375 mL) shredded monterey jack or colby cheese
• Guacamole and sour cream (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
3. Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
4. In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
5. Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

The post Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario appeared first on Toronto Guardian.