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 | Serves: (6 – 8) Highlighted Produce: Nature Fresh Bell Peppers, Nature Fresh Tomato On The Vine
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Baked artisan cheese with Ontario greenhouse salsa
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cocktail Tomatoes
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Bursting Ontario greenhouse tomato gratin with prawns
Prawns, similar in appearance to shrimp, can be refrigerated for up to 2 days and frozen for 1 month. |
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 | Serves: (6-8) Highlighted Produce: Nature Fresh Cucumbers
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Cinnamon brochettes with ontario greenhouse cucumber riata
Combine all ground meat, onions, herbs, garlic, chili flakes, salt and pepper. Form the meat mixture into 2 oz. (56 g) oval balls and skewer each piece with one cinnamon stick. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumbers
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Grilled lamb chops with cucumber mint sauce
Combine extra virgin olive oil, black peppercorns, rosemary, thyme, sage, garlic, bay leaf, 2 racks of lamb, salt and pepper in a resealable plastic bag. Turn bag to coat lamb with the marinade. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Yellow and Orange Pepper
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Honey ginger marinated grilled short ribs with 3 pepper salad
In a casserole dish, combine the vinegar, soy sauce, honey, ginger, garlic, red pepper flakes, oregano, coriander, orange and lemon zests, salt and pepper. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Red Peppers
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Mini duck kebabs with harissa on isreali couscous
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane |
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 | Serves: (4) Highlighted Produce: Nature Fresh Bell Peppers
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Mussels with mixed Ontario greenhouse bell peppers in a red chilli pesto broth
Bring the wine to a boil in a large pot over high heat. Add the mussels. Cover and steam until the shells open (3 to 5 minutes). Discard any unopened mussels. Transfer the mussels to 4 large bowls with a slotted spoon |
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 | Serves: (6-8) Highlighted Produce: Nature Fresh Red Bell Pepper
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Ontario greenhouse dip trio
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. |
| Recipes Details |
 | Serves: (4) Highlighted Produce: Nature Fresh Cucumber
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Scallop ceviche with xo sauce
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. |
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 | Serves: (6-8) Highlighted Produce: Nature Fresh Beefsteak Tomato, Cucumber
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Tuna Tartare
In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper. |
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