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.
Grilled Flat Iron Steak
Fresh Vegetable Curry
Sautéed Cucumbers
Total Time: 45 min Serves: 4
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1 dried ancho chili
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1/2 cup (125 mL) extra virgin olive oil
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1 Ontario Greenhouse beefsteak tomato
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2 Ontario Greenhouse red bell peppers
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1 onion
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1/2 cup (125 mL) roasted pumpkin seeds
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2 garlic cloves
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2 tbsp (30 mL) sherry vinegar
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1 whole wheat bread slice
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2 tsp (10 mL) smoked paprika
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1 lemon (zest & juice)
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2 tsp (10 mL) kosher salt
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Begin by soaking the dried ancho chili in warm water for at least 1 hour.
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Meanwhile, toss the tomato, pepper, and onion in 2 tbsp of olive oil. Place on a baking dish and broil on high, turning frequently, for around 10 min, until charred on all sides. Remove from broiler and cover baking dish with foil for 15 min.
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Peel and seed the tomato, pepper, and onion and place them in a blender.
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Combine all other ingredients in the blender until a smooth consistency is reached. Add a touch of water if the mixture is too thick.
Total Time: 30 min Serves: 4 to 6
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1 tbsp (15 mL) canola oil
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1 yellow onion, finely diced
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2 tbsp (30 mL) red Thai curry paste (store-bought)
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1/3 cup (85 mL) water
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1 tsp (5 mL) vegetable stock powder/bouillon
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2 Ontario Greenhouse peppers
(choose a mixture of red, yellow, and orange),
cut into bite-size pieces.
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6 Ontario Greenhouse tomatoes
(i.e. beefsteak tomatoes or on-the-vine),
cut into bite-sized pieces.
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1 medium carrot, scrubbed and grated
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2 cups (500 mL) cauliflower,
cut into bite-sized pieces
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6 oz (175 g) extra firm tofu,
cut into bite-sized pieces
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1/2 cup (125 mL) coconut milk
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optional garnish:
cashews, fresh cilantro, fresh lime juice
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Prepare ingredients. Wash and cut vegetables. Drain, then firmly press your tofu in a clean dishcloth to remove excess moisture before cutting.
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Turn pressure cooker on to sauté. Add oil and cook onion, stirring frequently, until lightly golden, approx. 4 minutes. Turn off sauté. In the hot pan, add water, curry paste and stock powder. Stir to blend.
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Add the peppers, tomatoes, and carrots. Stir to combine. Cover and set the pressure cooker to medium setting for 3 minutes. Carefully use the forced release of steam when the time is up, and stir to combine. The mixture will be wet. Add the cauliflower and tofu to the top and press into the mixture. Replace the lid and pressure cook on medium again for another 3 minutes. Use forced release and stir in the coconut milk. If you wish to make it spicier, add more curry paste. Use the sauté function to increase the heat if you like. Serve over rice. Enjoy with optional garnishes.
Total Time: 15 min Serves: 2 to 4
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2 tsp (10 mL) sesame oil
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5 cloves of garlic, minced
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6 Ontario Greenhouse mini cucumbers, sliced into even disks
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1/2 tbsp (7.5 mL) sesame seeds
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4 green onions
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1/2 tsp (2.5 mL) kosher salt
freshly ground pepper to taste
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In a frying pan or skillet, heat over medium heat, then add garlic.
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Cook until fragrant, about 2 minutes, taking care not to let it burn. Reduce heat if necessary.
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Add cucumbers to the pan and continue cooking, stirring occasionally until the cucumbers begin to look semi-translucent.
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Add salt, sesame seeds and green onion, continue to heat until warm. Serve warm.
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!
