Locally produced – given with love!  Check out these delicious recipes created by the Ontario Greenhouse Vegetable Growers made with locally-grown produce! Cook up something delicious for your family and friends using items sourced close to home.

Try out these four sensational easy-to-make recipes to celebrate the holiday season, starring Ontario-grown greenhouse vegetables! Perfect for your holiday get-together.

Italian Village Salad

Ingredients: 

1lb (455g) mixed ripe Ontario greenhouse tomatoes (heirlooms can add a punch of colour)

4 Ontario greenhouse mini cucumbers (or 2/3 Ontario greenhouse English cucumber)

1 Ontario greenhouse pepper (be as colourful as you want)

1/3 cu (80mL) thinly sliced red onion

1tbsp (15mL) chopped flat-leaf parsley

3 tbsp (45mL) extra-virgin olive oil

2 tbsp (30mL) red wine vinegar

Salt & pepper to taste

Directions:

Cut tomatoes into wedges.  Cut cherry and grape tomatoes in half.

Slice cucumbers on bias (if using English cucumbers, halve lengthwise first.)

Cut pepper into bite-sized pieces.

Place vegetables in large mixing bowl with onion and parsley.

Drizzle with oil and vinegar.

Season with salt and pepper.

Mix thoroughly.  Transfer to serving dish.

Enjoy!

Rainbow Veggie Sandwich: Slice 1/2 (each) Ontario greenhouse red, green and yellow peppers into thin strips. Heat 1 tbsp (15 mL) olive oil in a skillet over medium-high heat. Cook peppers, stirring, until crisp tender. Cool completely. Peel and finely chop 1/2 English cucumber. Mix in a small bowl with 1/2 cup (125 mL) mayonnaise. Set aside. Lay out 4 slices of rustic bread. Generously smear with cucumber mayo. Slice 1 Ontario greenhouse beefsteak tomato and divide among bread. Season with salt and pepper. Top with peppers and 4 slices of bread. Serves 4.

Cucumber No-Buzz Spritzer: Cut 1 large Ontario greenhouse cucumber into chunks. Place in a blender with 1/2 cup (125 mL) fresh lime juice, 1/4 cup (60 mL) agave syrup and 1 cup (250 mL) mint leaves. Blend until well juiced. Pass liquid through a sieve placed over a bowl, pressing on solids. Reserve liquid and discard solids. For each drink, pour 1/4 cup (60 mL) cucumber liquid into a highball glass filled with ice. Top with chilled sparkling water and lightly stir. Garnish with a mint leaf. Serves 6.

Greenhouse Gazpacho: Roughly chop 3 lbs (1.36 kg) ripe Ontario greenhouse tomatoes, 1 small Ontario greenhouse cucumber, 1 small Ontario greenhouse red pepper and 1/2 small white onion. Place in blender with 1/4 cup (60 mL) extra virgin olive oil and 1 tsp (5 mL) sherry vinegar. Blend until smooth. Season with salt and pepper. Transfer to airtight container. Refrigerate at least 2 hours. Serve garnished with quartered Ontario greenhouse cherry tomatoes. Serves 4 to 6.


 

While you are picking up items for your holiday creations, make sure to support our many local shops, farm stands and suppliers. Whether you are buying pre-made, ready-to-serve or looking to our local markets & shops to buy locally sourced, you will have no shortage of choices this holiday season.

Get all the fresh details on where to buy farm fresh and our local producers at weheartlocal.ca. 


enter our “42 days of giveaways” contest

We are giving away over $5,000 in gifts! Scour the 2021 Holiday Gift Guide for your chance to win the daily Featured Gift, valued at at least $50! From November 9th to December 18th, we will feature a different item each day with a corresponding icon that you can look for in the Holiday Gift Guide.

To view the rest of our 2021 Holiday Gift Guide, just click here to go back to the main page.

The 2021 Holiday Gift Guide is created in partnership with the Windsor-Essex Small Business Centre , the Windsor-Essex Regional Chamber of Commerce, the Ontario Greenhouse & Vegetable Growers Association, Windsoritedotca and our W.E. Made It program created by Tourism Windsor Essex Pelee Island, and partners participating in their programs.

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