Toronto Sun - - LIFE -

The fa­mous Milk Cal­en­dar is com­ing your way! The 2018 Dairy Farm­ers of Canada Milk Cal­en­dar is one of the most cov­eted in the food world, and this much-an­tic­i­pated treat, now in its 41th edi­tion, is chock full of fab­u­lous dishes, recipes, ideas and more — and avail­able for free to se­lect Post-Me­dia pub­li­ca­tions — in­clud­ing the Toronto Sun!

It will be dis­trib­uted for free in lo­cal news­pa­pers to al­most two mil­lion homes across On­tario and At­lantic Canada start­ing Nov. 16 and the Toronto Sun will carry it Sun­day, Nov. 19.

When the first edi­tion ap­peared, it proved to be an in­stant hit with fam­i­lies and con­tin­ues to be the go-to source for many home cooks. For its 41st edi­tion, the Milk Cal­en­dar con­tin­ues to evolve; this year it fea­tures 19 new nu­tri­tious, easy-to-make recipes, in­sight­ful cook­ing tips, and share-wor­thy recipe vari­a­tions.

Ac­com­plished food writer and recipe de­vel­oper Heather Trim has cre­ated the mouth-wa­ter­ing, whole­some recipes for this year’s milk cal­en­dar: “We’re so pleased to share new recipes that show­case how easy it is to pre­pare home­made dishes that in­clude the good­ness of

Cana­dian milk,” says Trim. “These recipes truly pack a one-two punch — not only do they cham­pion some of the best foods Canada has to share, they nour­ish our fam­i­lies from the inside out.

“Us­ing the cal­en­dar is the per­fect way to get the whole fam­ily ex­cited about cook­ing, en­cour­ag­ing healthy eat­ing habits while spend­ing qual­ity time to­gether.”

Trim cre­ated the recipes based on “what’s in sea­son, us­ing as many lo­cal in­gre­di­ents as pos­si­ble.” adding ““I think these recipes, and food in gen­eral, should be fun to pre­pare and fam­i­lyfriendly.”

For more in­for­ma­tion on the cal­en­dar as well as help­ful monthly demon­stra­tion videos, check out MilkCal­en­ Of­fi­cially avail­able in se­lect Post-Me­dia pub­li­ca­tions, you can also order one on­line at Dairy­good­ A French copy of the cal­en­dar will also be avail­able.

Here’s a recipe from the cal­en­dar that show­cases win­ter squash.


This salad brims with flavour.


3 cups (750 mL) pieces (about ½-inch/1 cm) but­ter­nut squash, about ½ squash

¼ tsp. (1 mL) each, salt and cayenne pep­per

1 Tbsp. (15 mL) but­ter, melted 1 cup (250 mL) canned lentils, rinsed and well drained

½ cup (125 mL) pome­gran­ate seeds

¼ cup (60 mL) pis­ta­chios, hazel­nuts or pecans, toasted and coarsely chopped

2 Tbsp. (30 mL) pump­kin seeds, prefer­ably un­salted

4 cups (1L) favourite baby greens


½ cup (125 mL) plain yogurt

2 Tbsp. (30 mL) tahini

1 Tbsp. (15 mL) lemon juice

2 cloves gar­lic, minced

¼ tsp. (1 mL) each, ground cu­min and salt

1 to 3 Tbsp. (15 to 45 mL) milk (op­tional)

Salad: Pre­heat oven to 425F (220C). Place squash on a large bak­ing sheet. Stir salt and cayenne into melted but­ter. Driz­zle over squash. Stir un­til squash is coated. Roast for 15 min­utes or un­til ten­der, stir­ring halfway through.

Dress­ing: Mean­while, stir yogurt with tahini, lemon juice, gar­lic, cu­min and salt. Thin with milk if needed, for a driz­zling con­sis­tency.

Place warm squash in a large bowl.

Toss with lentils, pome­gran­ate seeds, nuts, pump­kin seeds and then greens. Trans­fer half of salad to a medium-size plat­ter. Driz­zle with half of dress­ing.

Top with re­main­ing salad; driz­zle with re­main­ing dress­ing.

Serves 4.

TRIM “Healthy eat­ing”

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