FALL RECIPES | Mysite/ogvg

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.

Chili with Greenhouse Vegetables

Creamy Cucumber Soup

Roasted Bell Pepper Mac & Cheese

Total Time: 1 hr Serves: 4-6

2 tbsp Extra virgin olive or canola oil, separated
1 lb Ground turkey
1 Yellow onion – trimmed, peeled, and medium dice
1 Each - red, yellow, and orange greenhouse bell peppers – trimmed, sliced, and medium dice
1 tbsp Tomato paste
1 tbsp Ground chili pepper – plus more to personal taste
1 tsp Ground cumin seed
1 tsp Red chili flakes – plus more for garnish
4 cups Vegetable stock
3 cups Greenhouse on-the-vine tomatoes – stemmed, peeled and diced
1 cup Greenhouse cherry or grape tomatoes – sliced in half
2 cups Red kidney beans – soaked overnight to hydrate if dried, or drained and rinsed if canned
3 Fresh bay leaves
Flaked sea salt and fresh ground black pepper to taste

Preheat a heavy-bottom or cast-iron pot over medium-high heat, add 1 tbsp olive oil. Add ground turkey to the pan, season with salt and pepper, sauté until nicely browned. Remove turkey from the pan, and set aside.
Return the pan to the heat, add 1 tbsp olive oil. Add onion and bell peppers, sauté until fragrant and browned, approximately 5-7 minutes.
Move vegetable mixture to one side of the pan, add tomato paste, sauté until fragrant and browned. Add chili pepper, cumin, and red pepper flakes, sauté until fragrant, stir to combine, deglaze pan with 1/2 cup of stock.
Add the rest of the stock as well as the tomatoes, beans, cooked turkey, and bay leaves; reduce temperature to medium. Cook uncovered, stirring occasionally until desired consistency for approximately 45 minutes. Disregard bay leaves, check seasoning and adjust to suit your taste.

Total Time: 45 min Serves: 6

1 ½ Greenhouse seedless cucumbers, diced, should yield 5 ½ cups
1 Medium cooking onion, chopped (about 1 cup)
2 tbsp Finely diced fresh jalapeño (1 whole)
5 tbsp Butter
3 ¾ cups Good quality chicken stock (vegetable stock for a vegetarian option)
1 ½ tsp Salt
¼ tsp Pepper
½ cup Whipping cream

Melt butter in a medium saucepan over medium heat. Add onion, jalapeño and stir until onions are translucent. Add diced cucumber and continue cooking for an additional 5 minutes.
Pour in stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes covered until the cucumber is soft.
Puree the soup in batches in a blender (or use a handheld blender right in the saucepan).
Return pureed soup back in the saucepan and add cream. Heat over low heat. Taste and season with salt and pepper.

Total Time: 40 min Serves: 6

2 Greenhouse red bell peppers, roasted & pureed
1 ½ cups Dry elbow macaroni noodles
4 tbsp Unsalted butter
¼ cup All-purpose flour
3 cups Milk
1 ½ cups Aged white cheddar, shredded
½ tsp Smoked paprika
1 tbsp. Dijon mustard
½ cup Panko breadcrumbs
Freshly cracked pepper & coarse salt to taste

Wash all produce before cooking.
Preheat broiler on high and roast Bell Peppers for up to 15 minutes, or until the skin is nicely charred. Allow to cool before peeling, seeding, and pureeing.
Bring medium pot of water to a boil and cook pasta to al dente, roughly 8 to 10 minutes. Drain the water and return pasta to pot. At the same time, heat milk on stove top or in microwave until warm.
Melt butter in a deep saucepan over medium heat. Sprinkle in flour, whisking to create a smooth paste. Turn to medium-high heat, then add warm milk. Add small handfuls of the shredded cheese one handful at a time, continuing to whisk until a smooth sauce has formed. Reserve ¼ cup of your cheese for final topping.
Add pureed Bell Peppers, smoked paprika, Dijon mustard, and salt and pepper to the sauce. Pour sauce onto your noodles to evenly coat them and cook over low heat for 2 to 3 minutes.
Preheat oven to 425F. Top your final dish with the remaining cheese and breadcrumbs. Bake uncovered until cheese is bubbling and golden brown, roughly 10 to 12 minutes. Let cool, serve, and enjoy!