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.
Heirloom Feta Puff Pastry Pizza
Prosciutto-Wrapped Pepper Poppers
Cucumber Noodle Salad
Total Time: 35 mins Serves: 4
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1 sheet puff pastry, thawed according to package instructions
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2-3 medium GREENHOUSE heirloom tomatoes, thinly sliced
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1/2 cup crumbled feta cheese
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1 tbsp olive oil
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1/2 tsp black pepper
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1/4 tsp salt (adjust to taste)
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Fresh herbs (such as thyme, oregano, or rosemary), chopped, for garnish
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1 egg, beaten (for egg wash)
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Sesame seeds or poppy seeds (optional, for topping)
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Preheat & Prep: Oven to 400°F (200°C), line baking sheet with parchment paper.
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Roll & Place: Dust surface, roll puff pastry, transfer to sheet.
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Top with Tomatoes: Brush pastry with olive oil, layer tomatoes leaving border.
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Add Feta & Season: Sprinkle feta, pepper, and salt over tomatoes.
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Egg Wash & Fold: Fold edges, brush with beaten egg. Add seeds if desired.
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Bake: Oven, 15-20 min, golden pastry, softened tomatoes.
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Garnish: Sprinkle fresh herbs post-baking.
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Serve: Slice and enjoy warm. Great as a snack or light meal.
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Recipe courtesy of Topline Farms
Total Time: 35 mins Serves: 12
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1 lb GREENHOUSE mini peppers
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8 pieces of prosciutto
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Parmesan, grated for garnish
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Fresh parsley, for garnish
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The Filling
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1 egg, whisked
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1/3 cup mozzarella, shredded
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3 tbsp fresh ricotta cheese
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Salt, pepper and red pepper flakes to taste
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Preheat the oven to 400°F and coat a baking pan with cooking spray.
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Slice peppers in half lengthwise, leaving the stems on. Remove all the seeds from the inside and add to a plate.
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Combine all filling ingredients and mix well.
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Using a spoon, add filling to the inside of a pepper. Then take a piece of prosciutto (usually about half a slice or so) and wrap around each pepper so that it is fully covered. Repeat with remaining peppers and place evenly apart on the baking sheet.
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Season peppers with salt and pepper and bake for about 15-18 minutes, or until prosciutto starts to brown.
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Remove and transfer to a plate. Top with fresh grated parmesan and chopped parsley.
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Recipe courtesy of Pure Flavor
Total Time: 30 min Serves: 4-6
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2 GREENHOUSE seedless cucumbers
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2/3 cup thinly sliced red onion
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1/2 cup cilantro leaves
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1 red chilli, seeded and julienned
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Sesame seeds
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Dressing
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2 tbsp rice vinegar
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2 tbsp oil
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2 tbsp grated onion
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2 tbsp mayonnaise
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1 tbsp tahini
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1 tsp minced garlic
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Make cucumber noodles using a spiralizer*, and soak in cold water for at least 30 minutes before serving for best crispness.
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Remove from water and dry. Mix with onion, cilantro, and chili.
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In a bowl, whisk together: vinegar, oil, onion, mayo, tahini, and garlic.
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Toss with salad and serve immediately sprinkled with sesame seeds.
*Spiralizers are available in specialty kitchen stores or large retailers. Alternatively, try a serrated peeler or mandolin for straight noodles.
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Recipe courtesy of Mucci Farms
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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!
