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 salads to celebrate the holiday season, starring Ontario-grown greenhouse vegetables!

The Essential 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!

Directions: Omit parsley, and arrange vegetables on serving platter. Drizzle with oil and vinegar. Season with salt and pepper. Top with 1 cup (250 mL) cubed feta, 1/2 cup (125mL) pitted kalamata olives and 1 tsp (5 mL) dried oregano. (Alternately, toss everything together in bowl.)

Directions: Cut vegetables into 3/4-inch (2-cm) pieces, substitute fresh lemon juice for vinegar, and omit parsley. Add 2 green onions thinly sliced on bias and 1/4 cup (60 mL) chopped mint. Spread 1-lb (455 g) container hummus on bottom of serving platter. Gently stir 1 cup (250 mL) pita chips broken into 1-inch (2.5-mm) pieces into salad then mound on top of hummus.

Directions: Seed tomatoes and cucumbers (if desired), and cut vegetables into 1/2-inch (1-cm) pieces. Substitute  fresh lime juice for vinegar and omit parsley. Add 1/3 cup (80 mL) diced white onion, 1 finely chopped jalapeno and 3/4 lb (340 g) chopped cooked shrimp. Cover and refrigerate salad at least 1 hour. Before serving, stir in 1 diced ripe avocado and 1/4 cup (60 mL) chopped cilantro.


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 “40 Days of GIVEAWAYs” contest

We put together a select list of the perfect gifts for the holiday season from some of our featured W.E. Made It partners – and you have the chance to win 1 of 40 grand prizes Now the hard decision if you win – give as gifts or keep for yourself!

To view the rest of our 2020 Holiday Gift Guide, just click here to go back to the main page.

The 2020 Holiday Gift Guide is in partnership with the Windsor-Essex Small Business Centre , the Windsor-Essex Regional Chamber of Commerce, the Ontario Greenhouse & Vegetable Growers Association and our W.E. Made It program created by Tourism Windsor Essex Pelee Island, and partners participating in their programs.

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