WINTER RECIPES

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.

Steak With Chimichurri Rojo

Baked Tomato White Fish With Cucumber Sauce

Heirloom Tomato Tart

For the Sauce:

1 GREENHOUSE red sweet bell pepper, finely diced
1 dry pint GREENHOUSE Red Grape Tomatoes
3 cloves garlic
½ cup red onion, diced
½ cup green onion, sliced
½ cup fresh parsley
½ cup fresh cilantro
⅓ cup olive oil
1 tbsp red wine vinegar
½ tsp salt
Pepper, to taste

For the Steak:

1 lb flank steak
Salt and pepper, to taste

Pre-heat grill or pan on medium-high heat. Season steak with salt and pepper on both sides. Place steak on grill and cook to your desired doneness, about 3-5 minutes per side.
In a blender or food processor, combine the lemon juice, red wine vinegar, tomato, bell pepper, red onion, garlic, parsley, cilantro, and salt. Mix on low speed for several seconds until the ingredients blend.
Keep the speed on low, and gradually add olive oil. Mix without pureeing.
When steak is cooked to your preferred liking, remove from grill and spoon sauce over steak. Slice and enjoy.

Recipe courtesy of Pure Flavor

https://www.pure-flavor.com

Cucumber Sauce

1 ½ tbsp lime juice
2 tbsp fresh dill
1 tbsp olive oil
1 tsp honey
2/3 cup cucumber
1 tbsp white onion
Sea salt (or table salt) and pepper to taste
½ avocado, peeled and pitted

Baked Tomato White Fish

2 whitefish fillets
1 egg
1 cup bread crumbs
3 tbsp Parmesan cheese
15 GREENHOUSE cherry tomatoes cut into piece
1 clove garlic
1 – 2 tbsp olive oil
2 tbsp fresh dill
Sea salt (or table salt) and black pepper to taste

Preheat the oven to 400 degrees.
Make the cucumber sauce by placing all the ingredients in a blender and blend. Season to taste. Set aside.
Place the cherry tomatoes in a bowl and 1 tbsp olive oil (reserve the rest), the garlic, dill and season with sea salt and pepper to taste (this can also be done after they have baked).
Break the egg and place in a shallow dish and beat.
In another shallow dish, place the breadcrumbs, Parmesan cheese, a pinch of sea salt and pepper. Mix.
Dip each fish fillet in the egg and then into the breadcrumb mixture to cover on both sides.
Grease a shallow baking dish with the remaining olive oil. Place the fish in the dish and add the tomatoes beside the fish. Place the dish in the oven (do not cover) and bake for 20-25 minutes. Stir the tomatoes half way through.
Remove from the oven and place a piece of fish and half the tomatoes on plate. Serve with cucumber sauce.

Tip: This recipe works with any whitefish such as cod, halibut, sole or tilapia. Serve with a green salad and fresh whole grain rolls.

Recipe courtesy of Red Sun Farms

https://www.redsunfarms.com

1½ lb (750 g) GREENHOUSE heirloom tomatoes, sliced ¼” thick
2 tbsp chopped basil
2 cups ricotta cheese
2 cups grated parmesan
2 tsp dried oregano
Sea salt and ground pepper, to taste
10” tart crust

Place Parmesan, ricotta and basil in a large bowl and mix well. Add salt and pepper to taste, and mix again.
Spread cheese mixture into tart shell and arrange tomato slices on top.
Sprinkle tomatoes with chopped basil leaves, and oregano.
Serve immediately.

Recipe courtesy of Mucci Farms

https://www.muccifarms.com