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.
Tomato Caesar
BBQ'd Pepper & Chicken Souvlaki
Cucumber Tzatziki
Total Time: 1 hr Serves: 10
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6 lbs of Ontario Greenhouse Tomatoes-on-the-vine, coarsely chopped
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6 celery stocks, coarsely chopped
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2 cups parsley, very coarsely chopped
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2 tbsp salt
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1 tsp fresh pepper
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2 tsp Tabasco sauce
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2 tbsp Worcestershire sauce
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2 tsp fresh lemon juice
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Crushed ice
Garnishes: Ontario cherry tomatoes, Ontario cucumbers, lemon wedges, olives​
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Wash produce before preparing.
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Puree Ontario tomatoes, celery, parsley, and 1 tbsp of salt in several batches in a food processor until smooth. Transfer to a bowl and chill for 1 hour.
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Force mixture through a food mill or mesh sieve into a bowl, discarding solids. Stir in Tabasco sauce, Worcestershire sauce, and lemon juice.
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Mix remaining salt and pepper together on a plate. Moisten the rim of mason jar with a lemon wedge, then dip each rim in the salt and pepper.
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Fill each glass halfway with crushed ice, then fill with juice.
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Garnish with Ontario cherry tomatoes and sliced Ontario cucumbers. You can also stick a leafy celery stalk in each drink to add another pop of vibrant green.
Total Time: 45 min Serves: 8
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8 wooden skewers
Marinade:
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Juice of one lemon, approx. 3 tbsp
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1/4 cup olive oil
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1/4 cup soy sauce
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1 tsp dried oregano or Italian seasoning (alternatively Greek seasoning)
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3 cloves of garlic, minced
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1 Ontario Greenhouse red pepper
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1 Ontario Greenhouse yellow pepper
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1 Ontario Greenhouse orange pepper
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1 lb (450g) skinless, boneless
chicken breast
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Combine marinade ingredients in a medium sized bowl. Cut peppers and chicken into 1-inch pieces. Add to the marinade bowl. Cover and refrigerate for 30 mins or up to 2 hours. Soak 8 wooden skewers in water while you let the food marinate.
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Assemble marinated Ontario peppers & chicken on soaked skewers.
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Preheat an outdoor grill to medium-high heat and lightly oil the grate. Cook the skewers on the preheated grill, turning until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side.
Total Time: 20 min Serves: 4 to 6
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1 cup (250 mL) Ontario Greenhouse cucumber, grated
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1 tsp (10 mL) kosher salt, separated
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1/2 cup (125 mL) plain Greek yogurt
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1 tbsp (15 mL) olive oil
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2 tbsp (30 mL) fresh mint, finely cut
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1 tbsp (15 mL) fresh lemon juice
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1 garlic clove, finely minced
salt and fresh ground pepper to taste​
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Place grated cucumber in a colander set over a bowl and season with 1 tsp salt. Toss to coat. Set aside at room temperature to drain; toss occasionally. Drain for a minimum of 15 minutes, then squeeze the remaining mixture with your hands or the back of a spoon. You will have approx. 1/2 cup of grated cucumber remaining.
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In a bowl, combine the ingredients together.
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Serve immediately or refrigerate in an air-tight container for up to 3 days. Stir
before using.
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!
