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Always In-Season

Here you'll find delicious and easy-to-follow recipes using the freshest and most flavourful ingredients: greenhouse grown vegetables. With our year-round efficient production, our vegetables are always in season, ensuring they are of the highest quality and packed with nutrients. Whether you're a seasoned cook or just starting out in the kitchen, these recipes are sure to please your taste buds and impress your guests. 

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Cucumber Tzatziki

Mediterranean Salad

Grilled Pepper & Herb Cheese


   Total Time: 20 min             Serves: 4 to 6

  • 1 cup (250 mL) Ontario Greenhouse cucumber, grated

  • 1 tsp (10 mL) kosher salt, separated

  • 1/2 cup (125 mL) plain greek yogurt

  • 1 tbsp (15 mL) olive oil

  • 2 tbsp (30 mL) fresh mint, finely cut

  • 1 tbsp (15 mL) fresh lemon juice

  • 1 garlic clove, finely minced

          salt and fresh ground pepper to taste​

  1. Place grated cucumber in a colander set over a bowl and season with 1 tsp salt. Toss to coat. Set aside at room temperature to drain; toss occasionally. Drain for a minimum of 15 minutes, then squeeze the remaining mixture with your hands or the back of a spoon. You will have approx. 1/2 cup of grated cucumber remaining.

  2. In a bowl, combine the ingredients together.

  3. Serve immediately or refrigerate in an air-tight container for up to 3 days. Stir before using.

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   Total Time: 30 min           Serves: 4 to 6

  • 1/4 cup (60 mL) red wine vinegar

  • 1 yellow onion, finely diced

  • 1/2 cup (120 mL) extra virgin olive oil

  • 1/2 tsp (3 mL) dried oregano

  • 1/8 tsp (1 mL) minced garlic

  • 1/8 tsp (1 mL) salt

  • 1/8 tsp (1 mL) black pepper

  • 1 Ontario Greenhouse red pepper

  • 1 Ontario Greenhouse yellow pepper

  • 1 Ontario Greenhouse orange pepper

  • 1/2 Ontario Greenhouse English cucumber

  • 1 cup (240 mL) Ontario Greenhouse grape tomatoes

  • 1/2 medium red onion

  • 1/4 cup (60 mL) fresh chopped herbs - chives, dill, Italian parsley, mint or basil or a combination of your favourites

  • 1 cup (240 mL) feta cheese, crumbled

  • 1/3 cup (80 mL) sliced pitted kalamata olives


  1. Whisk together vinegar, olive oil, oregano, garlic, salt and pepper. Set aside in a small container.

  2. Chop all of the vegetables into small pieces then place in a bowl and set aside.

  3. Combine chopped vegetables with dressing and chopped fresh herbs.

  4. Toss in feta cheese and olives.

  5. Let sit in the refrigerator for at least half an hour to develop flavour.


   Total Time: 45 min      Serves: 32 pieces

  • 16 Ontario Greenhouse coloured peppers, mini, halved and seeds removed

  • 1 tsp (5 mL) olive oil

  • 1/8 tsp, each (1 mL) salt & black pepper

  • 8 oz (227 g) herb and garlic cream cheese, softened

  • 1/2 cup (120 mL) creamy caesar salad dressing

  • 3 tbsp (45 mL) chopped fresh herbs: dill, parsley, chives or basil

  • 1 zest, small lemon


  1. Preheat broiler

  2. Place pepper halves, olive oil, salt and pepper in a small bowl. Toss evenly to coat. Set aside.

  3. Whisk together the filling ingredients until well combined.

  4. Transfer the filling to a pastry bag or small Ziploc bag and set aside in the refrigerator until ready for use.

  5. Broil peppers, until slightly charred, about 2 minutes per side.

  6. Transfer to a small platter and let it 

      cool slightly.

   7. Snip the tip of the pastry/Ziploc bag and           carefully fill each pepper half with the                 cream cheese mixture.

Hungry for more?

Our members also produce top-of-the-line recipes using greenhouse grown produce. If you'd like to try some, click on the links below. Enjoy!

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