The flavours of Italian cuisine are the inspiration for this simple, flavour-packed salad. Serve as a first course salad or alongside grilled Ontario chicken, pork or beef. Preparation Time: 20 minutes Grilling Time: about 2 minutes Serves 4

1/4 cup (50 mL) extra-virgin olive oil

2 tbsp (25 mL) white balsamic vinegar

2 tbsp (25 mL) chopped fresh Ontario Basil 1 clove Ontario Garlic, minced

1 tsp (5 mL) Dijon mustard Salt and pepper

Salad

4 slices prosciutto

7 cups (1.75 L) torn Ontario Spinach leaves

2 cups (500 mL) sliced Ontario Strawberries 1/3 cup (75 mL) thinly sliced red onion

1/2 cup (125 mL) shaved Ontario Asiago cheese 1/3 cup (75 mL) toasted walnut halves, coarsely chopped

In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1/4 tsp (1 mL) each and salt and pepper.

Salad: Place prosciutto on greased grill over medium-high heat; close lid and grill for 1 to 2 minutes per side or until grill marked prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.

In salad bowl, combine spinach, strawberries and onion; toss with dressing. Season with salt and pepper. Sprinkle with prosciutto, Asiago cheese and walnuts.

Tip: A vegetable peeler works great for shaving the cheese. Variation: Substitute strawberries with 1-1/2 cups (375 mL) fresh Ontario raspberries and replace walnuts with toasted pine nuts.

Teriyaki Steak and Berries

An Asian-flavoured dressing complements Ontario strawberries and greens in this easy summer salad. It's fast enough for a weeknight supper yet perfect for casual entertaining. Preparation Time: 20 minutes Grilling Time: 6 to 8 minutes

Serves 4 –main course or 8 –appetizer salads

3 tbsp (45 mL) seasoned rice vinegar (4% acidity)

3 tbsp (45 mL) canola oil

2 tbsp (25 mL) teriyaki sauce 2 tsp (10 mL) finely minced gingerroot, Liquid Honey Freshly ground black pepper

Salad

12 oz (375 g) OntarioTop Sirloin Grilling Steak, about 1/2 inch (1 cm) thick

4 cups (1 L) torn Ontario Spinach leaves

4 cups (1 L) torn Ontario Romaine leaves 3 cups (750 mL) halved Ontario Strawberries

2 cups (500 mL) sliced Ontario White Button Mushrooms 2 Ontario Green Onions, diagonally sliced 4 tsp (20 mL) toasted sesame seeds

Salad: In small bowl or measuring cup, whisk together rice vinegar, oil, teriyaki sauce, ginger, honey and pepper to taste.

Sprinkle both sides of steak with pepper to taste. Place on greased grill over medium-high heat; close lid and grill for about 4 minutes per side for medium-rare or until desired doneness. Remove to cutting board; let stand for 5 minutes before thinly slicing across the grain.

In large bowl, combine spinach, romaine, strawberries, mushrooms and green onions.

Set aside 2 tbsp (25 mL) of dressing; toss salad with remaining dressing. Arrange on platter or salad plates; top with beef, drizzle with reserved dressing; sprinkle with sesame seeds.

Hawaiian Strawberry Tart

Fresh, ripe Ontario strawberries combine with coconut, lime and macadamia nuts in this easy-to-make dessert with tropical island flavours.

Preparation Time: 25 to 30 minutes Baking Time: 8 to 10 minutes Chilling Time: 2 hours Serves 8

1-1/2 cups (375 mL) vanilla wafer crumbs

1/4 cup (50 mL) flaked sweetened coconut

1/4 cup (50 mL) toasted macadamia nuts, finely chopped 1/3 cup (75 mL) unsalted butter, melted

Filling:

3 pkg (8 oz/250 g each) light brick cream cheese spread, softened

1 cup (250 mL) icing sugar

1/4 cup (50 mL) fresh lime juice (about 2)

1 tsp each (5 mL) grated lime rind and vanilla

Crushed Berry Sauce:

2-1/2 cups (625 mL) quartered Ontario Strawberries 2 tsp (10 mL) granulated sugar (optional)

Garnish: In a bowl, combine wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350°F (180°C) oven for 8 to 10 minutes or until golden brown around edge. Let cool completely. Filling: In bowl with electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add lime juice, lime rind and vanilla; mix until smooth; spoon over crust. Refrigerate for 2 hours or until set and thoroughly chilled.

Crushed Berry Sauce: In bowl, combine strawberries with sugar; let stand for 15 minutes or until strawberries start to get juicy. Lightly crush with potato masher or fork.

Garnish: Arrange strawberries on tart; sprinkle with macadamia nuts.

Strawberry Sangria

From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco -a switch from the traditional red. So light, pretty and refreshing! Preparation Time: 10 minutes Chilling Time: 2 hours Serves 6 (Makes 8 cups/2 L)

1 botttle (750 mL) dry Ontario White Wine

(Chardonnay, Pinot Grigio)

1/2 cup (125 mL) orange liqueur

2 tbsp (25 mL) granulated sugar 3 cups (750 mL) quartered Ontario Strawberries

1 cup (250 mL) white cranberry juice 1 cup (250 mL) chilled lemon-flavoured sparkling water

Mint sprigs

In large glass pitcher, combine wine, orange liqueur and sugar; stir until sugar is dissolved. Add strawberries and juice. Refrigerate until chilled.

Just before serving, stir in sparkling water. Fill each glass with ice cubes; pour sangria over top. Garnish with mint sprigs.

Tip: To make fruit ice cubes, place 1 small strawberry (cut in half if large), into each ice cube compartment; fill with water or juice. Freeze until solid, about 4 hours.

12 Ontario Strawberries, halved

2 tbsp (25 mL) toasted, chopped macadamia nuts