I created four recipes ( including an appetizer, an entree, one soup, and a dessert) with Ontario-grown ingredients. Some of the recipes were inspired by Foodland Ontario, and others were created by switching original parts to local goods on regular recipes. All the recipes are vegetarian, and therefore, it helps to reduce the air and waterway pollution. Through this activity, I have learned about different local goods and their availabilities throughout a year. Moreover, I have started to pay more attention to the ingredients in my food and how many animal products I am consuming per meal.
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