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.
Bell Pepper Protein Bowl
Cherry Tomato & Potato Galettes
Cool Cucumber Salsa
Total Time: 20 mins Serves: 4
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2 GREENHOUSE tomatoes on the vine, halved & quartered
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1 GREENHOUSE yellow bell pepper, chopped
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1 GREENHOUSE orange bell pepper, chopped
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2 cups of lentils, rinsed & drained
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4 cloves of garlic
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1 tsp chilli flakes
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2 tbsp olive oil
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3 tbsp white balsamic vinegar
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4 tbsp hemp hearts
salt and fresh ground pepper to taste​
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Wash all produce before preparing.
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Add garlic, olive oil, vinegar, sea salt & pepper to a food processor; puree.
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Add all remaining ingredients except hemp hearts into a large mixing bowl, mix well and let marinate for 10-20 minutes.
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Adjust seasoning according to preference. Arrange on a serving platter & garnish with hemp hearts. Enjoy!
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Chef's Tip
For meat lovers, chicken makes a great
addition to this meal.
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Recipe courtesy of Nature Fresh Farms
Total Time: 1 hour Serves: 4
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3 sweet potatoes
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8 oz puffy pastry
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1 egg, lightly beaten
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6 tbsp high-fat sour cream
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4 oz goat cheese
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1 lb GREENHOUSE cherry tomatoes, halved
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1 finger chilli, seeded and thinly sliced
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1 tbsp olive oil
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1 clove of garlic, minced
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1 tbsp flat leaf parsley, chopped​​
kosher salt & freshly ground pepper to taste
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Preheat oven to 400 F. Bake the sweet potatoes in their skins for 35-45 minutes until slightly soft but still firm in the middle. You can check this by inserting a knife into the center of the potato. Remove from the oven and let cool until easy to handle. Peel the sweet potatoes and slice them into thin rounds.
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On a lightly floured surface, roll the puff pastry to bring to 1/16" thickness. Cut into 3 even rectangles and prick the entire pastry with a fork.
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Line a small baking sheet tray with parchment paper and transfer the pastry rectangles to the tray. Be sure to leave at least 2 inches between each pastry and leave to rest in the fridge for at least 30 minutes.
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To assemble, remove pastry from the fridge and brush with egg. Spread an equally thin layer of cream cheese on each pastry leaving a 1/4 inch border. Arrange the sweet potato slices, cherry tomatoes, goat cheese, and top with chillies.
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Bake for 20-25 minutes until the pastry is cooked through and golden.
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While the pastry is cooking, you can combine the garlic, olive oil, parsley,
and a touch of salt. As soon as the
pastries come out of the oven, brush them with this mixture and season with freshly cracked black pepper and kosher salt.
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Recipe courtesy of DiCiocco Farms
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Total Time: 10 min Serves: 4
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2 dry pints GREENHOUSE mini cucumbers, finely chopped
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¼ red onion, finely diced
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¼ bunch cilantro, finely chopped
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2 tbsp olive oil
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2 tsp lime juice
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½ tsp red chilli flakes
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¼ tsp garlic powder
salt to taste
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In a large bowl, combine cucumbers, red onion, garlic powder, olive oil, and lime juice.
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Add cilantro and red chilli flakes. Season with salt and serve with your favorite tortilla chips.
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Recipe courtesy of Pure Flavor
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Hungry for more?
Our members also created some incredibly flavourful dishes using greenhouse grown produce. Click on the images below to get inspired for your next meal or snack. Enjoy!
