The Spring issue of Sudbury Living magazine will be available in late March and the beginning of April.

There is a story on the joys of eating food that has been grown locally--or at least in the province.

Consumers concerned about the quality and safety of their food, as well as worried about the carbon footprint eating strawberries in January leaves on the planet, are turning to the pages of a book called The 100-Mile Diet, A Year of Local Eating for inspiration.

In northern climates such as ours, it is hard to eat food grown or prepared within a 100-mile (160-kilometre) radius 12 months of the year, but there are plenty of folks who are trying to make it easier to eat a socially responsible diet that promotes local businesses and is healthier for the body and the environment.

The Eat Local Sudbury Co-operative opened a store-front operation late last fall after a successful test season at Market Square. The shop, located at 28 Durham St., sells a surprising array of products that are grown, raised or produced in Ontario, mostly within a 150-mile (240 kilometre) radius of Greater Sudbury in places such as Manitoulin Island, Thornloe, Verner and St. Charles.

Foodland Ontario has some exciting recipes that use Ontario greenhouse veggies, available this spring in a grocery store near you.
(VIcki Gilhula is the managing editor of Sudbury Living.)

JERK CHICKEN KABOBS
“Jerk” is a Caribbean method of cooking in which marinated chicken or pork is smoked in a charcoal pit.

Serve zesty kabobs with saffron rice (add a pinch of saffron when cooking the rice) and creamy coleslaw.

Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Serves 4
1-1/4 lb (625 g) Ontario Boneless
Skinless Chicken Breasts
1 small Ontario Onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, halved and seeded
2 tbsp (25 mL) each fresh lime juice, vegetable oil and white wine vinegar
1 tsp (5 mL) each ground allspice, dried thyme, granulated sugar, salt and pepper
1/4 tsp (1 mL) each cinnamon and grated nutmeg
2 each Ontario Greenhouse Sweet Red and Yellow
Peppers, cut into 1-1/2 inch (4 cm) chunks
2 red onions, cut lengthwise into 8 wedges each
2 tbsp (25 mL) vegetable oil for kabobs

Cut chicken into 1-1/2 inch (4 cm) chunks; place in bowl or sturdy plastic bag.

In food processor or blender, process onion, garlic, Scotch bonnet peppers, lime juice, oil, vinegar, allspice, thyme, sugar, salt, pepper, cinnamon and nutmeg; until fairly smooth. Pour over chicken, stirring to coat; cover and refrigerate for at least 4 hours or for up to 24 hours.

Alternately thread chicken, red and yellow peppers and red onion onto 8 metal or soaked wooden skewers, leaving space between pieces. Brush well with vegetable oil.

Place on greased preheated grill over medium heat; close lid and cook for 5 minutes.

Turn and brush again with oil; cook until chicken is no longer pink inside, 5 to 7 minutes
Tip: Take care preparing the Scotch bonnet pepper by wearing disposable rubber gloves if possible. If these fiery-hot peppers are unavailable, substitute jalapeños or other hot green chilies.
Nutritional Information:
1 Serving:
PROTEIN: 38 grams
FAT: 14 grams
CARBOHYDRATES: 22 grams
CALORIES: 368

MIXED PAELLA
Originally meant for families as they worked in the fields of Spain, this one-dish meal contained whatever was at hand, and near the sea, it often meant seafood. Here, chicken, pork and a variety of vegetables make a lovely make-ahead supper accompanied by a green salad.
Instead of baking it in the oven, you can also arrange everything in a large paella pan, cover and cook on the stovetop for 20 minutes. Add peas and cook another 5
minutes.
Preparation Time: 25 minutes
Cooking Time: 1-1/2 hours
Serves 6 to 8
2 lb (1 kg) Ontario Chicken Thighs and Drumsticks
Salt and pepper
2 tbsp (25 mL) olive oil (approx)
12 oz (375 g) Ontario Pork Tenderloin, cut in 1/2-inch (1 cm) thick slices
8 oz (250 g) chorizo or other spicy sausage, cut in 1/2-inch (1 cm) thick slices
2 Ontario Greenhouse Tomatoes, peeled, seeded and chopped
1 Ontario Onion, finely chopped
4 oz (125 g) Ontario Mushrooms, sliced
1 Ontario Greenhouse Sweet Red Pepper, cut in strips
2 cloves garlic, minced
1-1/2 cups (375 mL) arborio rice
3 cups (750 mL) chicken broth
1/4 tsp (1 mL) saffron, crushed
2 cups (500 mL) frozen (not thawed) green peas
2 tbsp (25 mL) chopped fresh parsley
Dry chicken well; season with salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken well in batches, transferring to 13 x 9-inch (3 L) glass baking dish or gratin dish.
In same pan brown pork, then chorizo, adding browned pieces to dish. Discard all but 2 tbsp (25 mL) fat from skillet or add olive oil to make that amount. Cook tomatoes, onion, mushrooms, red pepper and garlic, stirring often, until thickened and much of the liquid evaporates, about 10 minutes. Remove from heat. Stir in rice to coat. Spread over chicken and meat. (Recipe can be prepared to this point cooled, covered and refrigerated for up to 1 day; remove from the refrigerator 30 minutes before proceeding.)
In small saucepan, bring broth and saffron to boil; remove from heat, cover and
let steep for 5 minutes. Gently stir into rice mixture. Cover with foil; bake in 375°F
(190°C) oven for 45 minutes. Gently stir in peas; cover and bake for 15 minutes or until
rice is tender. Garnish with parsley to serve.
Nutritional Information:
1 Serving (when recipe serves 8
PROTEIN: 44 grams
FAT: 25 grams
CARBOHYDRATES: 43 grams
CALORIES: 568

AFRICAN PORK AND PEANUT STEW
Homegrown peanuts add local flavour to an interesting African stew, which is delicious served with sweet potato purée.
Preparation Time: 20 minutes
Cooking Time: 1-3/4 hours
Serves 4 to 6
2 lb (1 kg) Ontario Boneless Pork
Shoulder Blade
3 tbsp (45 mL) vegetable oil (approx)
Salt and pepper
2 Ontario Onions, thickly sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) each curry powder, ground cumin, ground coriander and
hot pepper flakes
1/4 tsp (1 mL) cinnamon
2 cups (500 mL) chicken broth
2 tbsp (25 mL) tomato paste
1/2 cup (125 mL) peanut butter
2 Ontario Greenhouse Sweet Yellow or Orange Peppers,
cubed
2 Ontario Greenhouse Tomatoes, seeded and coarsely
chopped
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) each chopped fresh coriander and shelled Ontario
Peanuts
Trim any fat from pork; cut into 1-1/2 inch (4 cm) cubes. In large heavy saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork, in batches, and adding more oil as necessary. Season with salt and pepper to taste. Transfer to plate.
Add more oil to pan if necessary, cook onions over medium heat, stirring
occasionally, for 5 minutes. Stir in garlic, ginger, curry powder, cumin, ground coriander and hot pepper flakes; cook, stirring for 1 minute.
Stir in cinnamon, broth and tomato paste; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any juices to pan. Cover and simmer over low heat until pork is tender, 45 to 60 minutes. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 24 hours; bring to simmer before proceeding.)
Nutritional Information:
1 Serving (when recipe serves 6):
PROTEIN: 42 grams
FAT: 33 grams
CARBOHYDRATES: 18 grams
CALORIES: 529
HIGH SOURCE OF FIBRE
AFRICAN PORK AND PEANUT STEW
Stir in peanut butter until blended; cook, uncovered, for 5 minutes. Stir in sweet
peppers; cook for 5 minutes. Stir in tomatoes; simmer just until tomatoes soften but still
retain shape, 2 to 3 minutes. Stir in lemon juice. Transfer to shallow bowl. Sprinkle
with coriander and peanuts to serve.

THAI BEEF NOODLE SALAD
Greenhouse cucumber, pepper and tomatoes add a refreshing note to a flavourful Thai salad. Vermicelli noodles are readily available in supermarkets, where
you will also find sesame oil and fish sauce. If you like it hot, just increase the hot pepper flakes to taste.
Preparation Time: 20 minutes
Cooking Time: 10 to 15 minutes
Serves 4 to 6
1 lb (500 g) Ontario Beef Grilling
Steak
3 tbsp (45 mL) each fish sauce and fresh lime juice
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) sesame oil
2 cloves garlic, minced
2 tbsp (25 mL) grated gingerroot
2 tsp (10 mL) packed brown sugar
1/2 tsp (2 mL) hot pepper flakes
4 oz (125 g) rice vermicelli noodles
1 Ontario Greenhouse Cucumber
1 Ontario Greenhouse Sweet Red Pepper, slivered
1 cup (250 mL) loosely packed fresh coriander leaves
2 Ontario Greenhouse Tomatoes, thinly sliced lengthwise
Ontario Greenhouse Lettuce leaves
Trim any fat from steak. In a glass dish, combine 1 tbsp (15 mL) each of the fish sauce,
lime juice and soy sauce and 1 tsp (5 mL) of the sesame oil. Add half each of garlic and ginger. Add steak, turning to coat. Cover and let stand at room temperature for 20 minutes or refrigerate for up to 4 hours.
Meanwhile, in small bowl, stir together remaining fish sauce, lime juice, soy
sauce, sesame oil, garlic and ginger. Stir in sugar and hot pepper flakes; set dressing
aside.
In large bowl, soak noodles in warm water for 20 minutes. Drain well; cut into
2-inch (5 cm) lengths with scissors. Bring large pot of water to boil; add noodles and
cook for 1 minute. Drain and rinse under cold running water; drain again and gently
squeeze dry. Place in large bowl; toss with the dressing.
Cut cucumber in half lengthwise; thinly slice diagonally. Stir into
noodles with red pepper and three-quarters of the coriander. Set aside.
Nutritional Information:
1 Serving (when recipe serves 6):
PROTEIN: 21 grams
FAT: 7 grams
CARBOHYDRATES: 23 grams
CALORIES: 239
SOURCE OF FIBRE
THAI BEEF NOODLE SALAD
Discard marinade, place steak on greased grill over medium-high heat; close lid
and cook, turning once, until medium, 10 to 14 minutes, or until desired doneness. Let
rest for 10 minutes; slice thinly against the grain. Gently stir into noodle mixture along
with the tomatoes.
Line platter with lettuce leaves; mound salad on top. Sprinkle with remaining
coriander.