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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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Bell Pepper Protein Bowl

Cherry Tomato & Potato Galettes

Cool Cucumber Salsa

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   Total Time: 20 mins                 Serves:

  • 2 GREENHOUSE tomatoes on the vine, halved & quartered

  • 1 GREENHOUSE yellow bell pepper, chopped

  • 1 GREENHOUSE orange bell pepper, chopped

  • 2 cups of lentils, rinsed & drained

  • 4 cloves of garlic

  • 1 tsp chilli flakes

  • 2 tbsp olive oil

  • 3 tbsp white balsamic vinegar

  • 4 tbsp hemp hearts

       salt and fresh ground pepper to taste​

  1. Wash all produce before preparing.

  2. Add garlic, olive oil, vinegar, sea salt & pepper to a food processor; puree.

  3. Add all remaining ingredients except hemp hearts into a large mixing bowl, mix well and let marinate for 10-20 minutes.

  4. Adjust seasoning according to preference. Arrange on a serving platter & garnish with hemp hearts. Enjoy!

   Chef's Tip

   For meat lovers, chicken makes a great

   addition to this meal.

   Recipe courtesy of Nature Fresh Farms

   www.naturefresh.ca  

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 Total Time: 1 hour                  Serves:

  • 3 sweet potatoes

  • 8 oz puffy pastry

  • 1 egg, lightly beaten

  • 6 tbsp high-fat sour cream

  • 4 oz goat cheese

  • 1 lb GREENHOUSE cherry tomatoes, halved

  • 1 finger chilli, seeded and thinly sliced

  • 1 tbsp olive oil

  • 1 clove of garlic, minced

  • 1 tbsp flat leaf parsley, chopped​​

        kosher salt & freshly ground pepper to taste

       

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Bake for 20-25 minutes until the pastry is cooked through and golden.

   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.

   Recipe courtesy of DiCiocco Farms

   www.dicioccofarms.ca

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  Total Time: 10 min                 Serves: 4

  • 2 dry pints GREENHOUSE mini cucumbers, finely chopped

  • ¼ red onion, finely diced

  • ¼ bunch cilantro, finely chopped

  • 2 tbsp olive oil

  • 2 tsp lime juice

  • ½ tsp red chilli flakes

  • ¼ tsp garlic powder

       salt to taste          

  1. In a large bowl, combine cucumbers, red onion, garlic powder, olive oil, and lime juice.

  2. Add cilantro and red chilli flakes. Season with salt and serve with your favorite tortilla chips.

   Recipe courtesy of Pure Flavor

   www.pure-flavor.com

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!

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