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.
Cucumber Tzatziki
Mediterranean Salad
Grilled Pepper & Herb Cheese
Total Time: 20 min Serves: 4 to 6
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1 cup (250 mL) Ontario Greenhouse cucumber, grated
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1 tsp (10 mL) kosher salt, separated
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1/2 cup (125 mL) plain greek yogurt
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1 tbsp (15 mL) olive oil
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2 tbsp (30 mL) fresh mint, finely cut
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1 tbsp (15 mL) fresh lemon juice
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1 garlic clove, finely minced
salt and fresh ground pepper to taste
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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.
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In a bowl, combine the ingredients together.
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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
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1/4 cup (60 mL) red wine vinegar
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1 yellow onion, finely diced
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1/2 cup (120 mL) extra virgin olive oil
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1/2 tsp (3 mL) dried oregano
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1/8 tsp (1 mL) minced garlic
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1/8 tsp (1 mL) salt
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1/8 tsp (1 mL) black pepper
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1 Ontario Greenhouse red pepper
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1 Ontario Greenhouse yellow pepper
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1 Ontario Greenhouse orange pepper
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1/2 Ontario Greenhouse English cucumber
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1 cup (240 mL) Ontario Greenhouse grape tomatoes
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1/2 medium red onion
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1/4 cup (60 mL) fresh chopped herbs - chives, dill, Italian parsley, mint or basil or a combination of your favourites
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1 cup (240 mL) feta cheese, crumbled
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1/3 cup (80 mL) sliced pitted kalamata olives
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Whisk together vinegar, olive oil, oregano, garlic, salt and pepper. Set aside in a small container.
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Chop all of the vegetables into small pieces then place in a bowl and set aside.
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Combine chopped vegetables with dressing and chopped fresh herbs.
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Toss in feta cheese and olives.
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Let sit in the refrigerator for at least half an hour to develop flavour.
Total Time: 45 min Serves: 32 pieces
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16 Ontario Greenhouse coloured peppers, mini, halved and seeds removed
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1 tsp (5 mL) olive oil
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1/8 tsp, each (1 mL) salt & black pepper
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8 oz (227 g) herb and garlic cream cheese, softened
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1/2 cup (120 mL) creamy caesar salad dressing
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3 tbsp (45 mL) chopped fresh herbs: dill, parsley, chives or basil
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1 zest, small lemon
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Preheat broiler
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Place pepper halves, olive oil, salt and pepper in a small bowl. Toss evenly to coat. Set aside.
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Whisk together the filling ingredients until well combined.
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Transfer the filling to a pastry bag or small Ziploc bag and set aside in the refrigerator until ready for use.
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Broil peppers, until slightly charred, about 2 minutes per side.
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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!
