Tasty recipes use ingredients that are mainly locally sourced

The following recipes contain mostly locally sourced ingredients except for spices and other products only available from abroad.

Indian Lamb and Vegetable Patties

500 g (1 lb) red potatoes, cubed (about 5 potatoes)

250 g (8 oz) local lean ground lamb

2 ml ( 1/2 tsp) each ground turmeric and ground cumin

1 egg, beaten

1 large cob local corn, kernels removed (about 250 ml/1 cup)

1 local carrot, grated

500 ml (2 cups) thinly sliced local spinach leaves

2 local green onions, thinly sliced

1 jalapeno pepper, seeded and minced

3 cloves local garlic, minced

15 ml (1 tbsp) minced ginger root

125 ml ( 1/2 cup) minced local cilantro

50 ml ( 1/4 cup) dry breadcrumbs

Salt and pepper, to taste

15 ml (1 tbsp) vegetable oil

In a saucepan, add enough salted water to cover potatoes by 2.5 cm (1 inch); bring to a boil. Reduce heat to medium; simmer until tender, about 12 minutes. Drain and return to pot. Cook over low heat for 30 seconds to evaporate moisture. Place in a bowl and mash to make about 500 ml (2 cups).

Meanwhile, in a skillet, cook lamb over medium-high heat, stirring, until brown, about 10 minutes. Drain off fat. Stir in turmeric and cumin; cook for 1 minute. Add to potatoes.

Add egg, corn, carrot, spinach, green onions, jalapeno, garlic, ginger, cilantro, breadcrumbs, salt and pepper; lightly mix together.

Divide into 12 portions, using 50 ml ( 1/4 cup) for each. Using wet hands, shape each into 2-cm (3/4-inch) thick patty.

In a large non-stick skillet, brush oil to coat pan; cook patties over medium heat, in batches, until golden-brown and digital rapid-read thermometer inserted into centre reads 70 C (160 F), about 6 minutes per side.

You can also cook patties on a baking sheet in a 220 C (425 F) oven for 20 minutes, turning once.

Makes 12 patties.

Wine match: Canadian Sirah.

Recipe source: Foodland Ontario.

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Local Pork Chops With Apple Jus

4 local pork chops (bone in)

Salt and pepper, to taste

15 ml (1 tbsp) butter

1 Spy or Ida Red apple, peeled and diced

1 small onion, diced

175 ml (3/4 cup) water

175 ml (3/4 cup) local fresh apple cider

Heat a frying pan on medium-high heat. Season pork chops with salt and pepper. Melt butter in pan and place pork chops in pan. Brown each side and remove from pan. Reduce heat to medium and add apple and onion and brown. Add water and apple cider and bring to a boil. Return pork chops to pan and simmer until done.

Makes 4 servings.

Recipe source: Chef Chris Venhuis of Hamilton, Ont.

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Roasted Root Vegetables

1 local butternut squash

2 local sweet potatoes

4 to 6 parsnips

All of the above peeled and cut into 1-cm ( 1/2-inch) cubes

30 ml (2 tbsp) olive oil

30 ml (2 tbsp) maple syrup

15 ml (1 tbsp) fresh thyme

1 ml ( 1/4 tsp) salt

1 ml ( 1/4 tsp) pepper

In a bowl, place all ingredients and mix together. Place on a non-stick baking sheet and roast until tender in a 200 C (400 F) oven.

Makes 4 servings.

Wine match: Canadian Semi-Dry Riesling.

Recipe source: Chef Chris Venhuis of Hamilton, Ont.