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 | Serves: (4) Highlighted Produce: Nature Fresh Ripe Tomatoes
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A’s spicy rib dinner
Preheat oven to 350°F/149°C. Arrange the Ontario greenhouse tomatoes on a baking sheet and sprinkle with brown sugar. Roast the tomatoes for 1.5 hours. |
| Recipes Details |
 | Serves: (4) Highlighted Produce: Nature Fresh Tomatoes
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Butter braised atlantic lobster with lobster bisque and mascarpone risotto
Heat the oil in a large stock pot over medium heat. Place the lobster carcasses in the pot and cook over medium heat for 10 minutes. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumbers
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Cedar planked salmon with cucumber noodles
Cut each cucumber into long 1/8 inch julienne strips. Slice until the core is reached, then rotate in ¼ turns, slicing until nothing is left but the core. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumbers
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Charred sirloin with soy, garlic & coriander with zesty cucumber salad
Combine the first 8 ingredients into a medium sauce pan and set over high heat. Bring to a boil, then immediately remove from heat and add the cilantro, basil and mint. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumbers
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Chicken adobo with cucumber vinegar sauce
In a resealable plastic bag, combine rice vinegar, coconut milk, soy sauce, garlic, bay leaves and ground pepper. Add the chicken pieces and turn to coat the marinade. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumber
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Chipotle marinated grilled rib eye & creamy Ontario greenhouse cucumber slaw
Place the steaks in a large glass baking dish and pour half the chipotle marinade over the steaks, then turn steaks. Cover with plastic wrap, refrigerate and let sit for at least 2 hours or overnight. Refrigerate the remaining marinade separately. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Cucumber
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Grilled halibut with grilled bell pepper and parsley anchovy relish
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 Beefsteak Tomatoes
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Grilled salmon with tomato caper vinaigrette
Mix the first 7 ingredients in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes. This is the tomato caper vinaigrette. |
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 | Serves: (2) Highlighted Produce: Nature Fresh Tomatoes
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Grilled veal chop with garlic and baked tomatoes
Combine the oil, garlic and thyme in a shallow dish and add the veal chops. Turn to coat, cover and refrigerate for one hour. Remove the veal chop from the refrigerator 20 minutes before grilling. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Heirloom Tomatoes
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Ontario greenhouse tomato basil & ricotta risotto
Preheat the oven to 350°F/177°C. Marinate the tomatoes in the red wine vinegar, olive oil and a dash of salt and pepper. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Red Peppers
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Osso buco ai pignoli
Mix the parsley, pine nuts, and lemon zest loosely in a small bowl. Set aside until ready to serve. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Tomatoes, Yellow Peppers
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Pan fried lake erie pickerel with romesco sauce
Place flour, salt and pepper in a shallow bowl. Dredge fish one piece at a time in flour. Shake off any excess. In a medium size pan, heat oil over medium/high heat. Add fillets and sprinkle with salt, pepper and lemon zest. |
| Recipes Details |
 | Serves: (6) Highlighted Produce: Nature Fresh Cucumbers, Red Peppers,Green Pepper
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Roasted leg of lamb marinated in red chilli, citrus & thyme with cucumber relish
Coarsely chop chilies. Place in blender with orange and lime juices. Blend until smooth. Add garlic, onion and thyme and blend until smooth. Season to taste with salt and pepper. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Red Peppers
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Southern fried chicken with red pepper creole sauce
In a large bowl, whisk in buttermilk, salt and curry powder until the salt dissolves. Coat the chicken in the mixture and cover for 1 hour (do not let the chicken soak longer than an hour or it will become salty). |
| Recipes Details |
 | Serves: (6) Highlighted Produce: Nature Fresh Yellow, Orange or Red Bell Peppers, Tomatoes
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Spiced up Ontario greenhouse vegetable pasta
In a large skillet, sauté the shallots, then add the bell peppers and eggplant. Cook for 3-5 minutes. Deglaze the pan with white wine. Add the garlic and reduce. |
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