✖
One-Pan Roasted Feta & Tomato Pasta
With our Marinated Feta in Oil, you can roast a delicious pasta sauce in one
dish! Our hot take on the viral feta tomato hack of
a few months ago:
- Preheat the oven to 190°C (375°F). Place 4 cups (1 L) whole cherry or grape
tomatoes (or tomato chunks) into a large baking dish. Toss with a drizzle of
olive oil, 2 finely sliced garlic cloves and 1 tsp (5 mL) granulated sugar. - Grab 200g of your favourite Feta and place onto tomatoes. Bake for 35 to 40 min.
- Meanwhile, cook about 2 cups (500 mL) dried pasta. After roasting, lightly
crush the tomatoes and cheese. Season with salt and pepper to taste, plus a
little extra sugar or liquid honey, if you prefer. Toss with torn fresh
basil and drained hot pasta. Enjoy!
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Chilled or Frozen Roasted Peppers
Store roasted sweet peppers in the fridge or freezer to sweeten up fave recipes!
- Cut off longer stems, then place peppers on foil-lined baking sheet under
broiler, turning to char all over. Transfer to heatproof bowl, cover and let
cool. - Remove stems, seeds, ribs and skins. Place peppers in jar and cover with
olive or vegetable oil. Store in fridge for up to 1 week. - These are great in salads, sandwiches or omelettes. Or press peppers flat in
freezer bags to freeze for up to 1 month. Soft after thawing, they're handy
for mixing into pastas, sauces and soups.
✖
Salty-sweet Quick Cucumber Pickle
Ready to munch on in as little as 30 min., these tangy-sweet "fresh pickles" are
a quick and easy savoury summer snack or burger topper.
- In a saucepan, mix together 1 1/2 cups (375 mL) water, 1/2 cup (125 mL)
granulated sugar, 1/4 cup (60 mL) white vinegar and 2 tbsp (30 mL) kosher
salt. - Simmer just until the sugar and salt are dissolved. While the mixture is
hot, add a cucumber sliced into rounds. - Cover and steep for 30 min. to 1 hr. Discard the brine. Chill before
eating, if desired.
✖
Freezer-Ready Basil
Save this versatile herb to kick up your Mediterranean-inspired cooking!
- Discarding stems, add basil leaves to a food processor; pulse to coarsely
chop (don't add any oil yet). - Scrape into a freezer bag. Add a drizzle of olive or vegetable oil, turning
to coat. - Press flat before freezing. Break off pieces as you need to flavour your
cooking. - If you have only a handful of fresh basil to store, coarsely chop by hand
and follow the same steps. Keeps well for 2 months.
✖
Pan-Roasted Rosemary Salt
Turn your fresh rosemary into a year-round stash.
- Spread sprigs onto baking sheets and air-dry 2 days or until completely
brittle. Store in jars. - Fresh rosemary also makes a delicious "finishing salt" – perfect for
sprinkling on grilled meats and veg! Using mortar and pestle, lightly pound
4 tsp (20 mL) finely chopped rosemary and 1 tbsp (15 mL) kosher salt until
fragrant. Mix in pinch of sugar. - In small dry frying pan over low heat, stir just until rosemary darkens and
crisps. Immediately transfer to small dish.
✖
Multi-Purpose Mint Pesto
Mint pesto is a bright boost for grilled veggies, potatoes, avocado toast, noodle
salads and, of course, lamb.
- Spread sprigs onto baking sheets and air-dry 2 days or until completely
brittle. Store in jars. - You'll need 4 cups (1 L) mint and 1 cup (250 mL) parsley leaves, loosely
packed. Add half of herbs to food processor and set aside. Put the rest in a
colander; pour in a kettle of just-boiled water, then rinse under cold
running water; squeeze out excess water. - Add blanched herbs to food processor; add 1/3 cup (75 mL) walnut pieces,
zest of 1 lemon and 1 chopped garlic clove, if you like. - Pulse until coarse paste; transfer to bowl. Stir in 1/3 cup (75 mL) olive
oil, 2 tbsp (30 mL) lemon juice, 1 tbsp (15mL) grated Parmesan cheese and
salt and pepper to taste. Makes 3/4 cup (175 mL). - Place in freezer bag and press flat and freeze for up to 1 month.
Tomato Plants
![](/wp-content/uploads/2021/04/paint-img2.jpg")
Cucumber Plants
Pepper Plants
Basil Herbs
Rosemary Herbs
Mint Herbs
A herbaceous
flavour boost.
flavour boost.
Grilled Zucchini Sticks
- For a fun riff on deep-fried zucchini, slice zucchini into thick sticks. In
bowl, toss with olive oil and sprinkling of thyme leaves (fresh or dried)
and
garlic salt. - Lightly grill, keeping zucchini fairly firm. Transfer back to a bowl.
Sprinkle
with heaping spoonful of seasoned breadcrumbs or lightly toasted panko
breadcrumbs. Toss to coat and serve immediately.
Grilled Eggplant Rolls
- Using large globe eggplants (not the thinner Japanese variety), slice into
1/4
in. (5 mm) thick rounds. - Grill until soft and lightly charred, brushing with your fave herb-and-oil
salad
dressing. Remove from grill. - Place piece of herbed goat cheese or vegan cheese in centre of each round.
Roll
up and spear with wooden pick to secure.
Asparagus Griller
- Using large globe eggplants (not the thinner Japanese variety), slice into
1/4
in. (5 mm) thick rounds. - Nothing's easier than popping our Asparagus Griller onto your barbecue. Add
the
delicious cooked spears to your board. - For added zing, sprinkle with sesame seeds, grated cheese, lemon juice or
our
new Compliments Kreamy Ranch Dressing.
Veggie Board Caprese
- Slice plum or vine-ripened tomatoes into rounds. Alternate with sliced
bocconcini (or other sliced mozzarella) and whole basil leaves in a line or
circle, slightly overlapping. - Sprinkle with salt and pepper and drizzle with olive oil or
Mediterranean-style
salad dressing.
Grab n’ Go Trays
- Nothing beats the ease of precut veggies. Bring home a tray of fresh
bite-size
tomatoes, cauliflower, baby carrots, broccoli florets and celery. - For a quick kid-friendly trick, fill the celery with the hummus of your
choice.
of your choice.
Grilled Mango Wedges
- Bring the tropics to your fruit board: Peel, pit and cut mangoes into long
wedges. Thread each piece lengthwise onto a skewer. Brush with maple syrup.
Lightly grill. - Stack on the board. Sprinkle with chopped pistachios or flaked coconut, if
desired.
Vanilla Oranges
- Here's a surprising and easy twist for oranges: Segment seedless oranges or
peel
them and cut into rounds. - Place in bowl and drizzle with honey mixed with a few drops of vanilla
extract.
The oranges smell as good as they taste!
Watermelon Boats
- Pick up precut watermelon quarters in-store. Using large knife, slice under
red
flesh, just above white part of rind. - The flesh will be loose, but leave in place. Slice flesh. You can even push
them
into a pretty zigzag pattern. The watermelon is peel-free for eating and the
attractive green shell acts as a holder.
Fruit Kabobs
- Thread the Grab 'n' Go Tray's pineapple, watermelon, honeydew, cantaloupe
and
strawberries pieces onto skewers. - Now, you're ready to dive into the Easiest Yogurt Dip Hack: Simply
mix 2
berry
yogurt cups until smooth and transfer to small bowl. Kid-friendly, too!
Grilled Zucchini Sticks
- For a fun riff on deep-fried zucchini, slice zucchini into thick sticks. In
bowl, toss with olive oil and sprinkling of thyme leaves (fresh or dried) and
garlic salt. - Lightly grill, keeping zucchini fairly firm. Transfer back to a bowl. Sprinkle
with heaping spoonful of seasoned breadcrumbs or lightly toasted panko
breadcrumbs. Toss to coat and serve immediately.
Grilled Eggplant Rolls
- Using large globe eggplants (not the thinner Japanese variety), slice into 1/4
in. (5 mm) thick rounds. - Grill until soft and lightly charred, brushing with your fave herb-and-oil salad
dressing. Remove from grill. - Place piece of herbed goat cheese or vegan cheese in centre of each round. Roll
up and spear with wooden pick to secure.
Asparagus Griller
- Using large globe eggplants (not the thinner Japanese variety), slice into 1/4
in. (5 mm) thick rounds. - Nothing's easier than popping our Asparagus Griller onto your barbecue. Add the
delicious cooked spears to your board. - For added zing, sprinkle with sesame seeds, grated cheese, lemon juice or our
new Compliments Kreamy Ranch Dressing.
Veggie Board Caprese
- Slice plum or vine-ripened tomatoes into rounds. Alternate with sliced
bocconcini (or other sliced mozzarella) and whole basil leaves in a line or
circle, slightly overlapping. - Sprinkle with salt and pepper and drizzle with olive oil or Mediterranean-style
salad dressing.
Grab n’ Go Trays
- Nothing beats the ease of precut veggies. Bring home a tray of fresh bite-size
tomatoes, cauliflower, baby carrots, broccoli florets and celery. - For a quick kid-friendly trick, fill the celery with the hummus of your choice.
of your choice.
Grilled Mango Wedges
- Bring the tropics to your fruit board: Peel, pit and cut mangoes into long
wedges. Thread each piece lengthwise onto a skewer. Brush with maple syrup.
Lightly grill. - Stack on the board. Sprinkle with chopped pistachios or flaked coconut, if
desired.
Vanilla Oranges
- Here's a surprising and easy twist for oranges: Segment seedless oranges or peel
them and cut into rounds. - Place in bowl and drizzle with honey mixed with a few drops of vanilla extract.
The oranges smell as good as they taste!
Watermelon Boats
- Pick up precut watermelon quarters in-store. Using large knife, slice under red
flesh, just above white part of rind. - The flesh will be loose, but leave in place. Slice flesh. You can even push them
into a pretty zigzag pattern. The watermelon is peel-free for eating and the
attractive green shell acts as a holder.
Fruit Kabobs
- Thread the Grab 'n' Go Tray's pineapple, watermelon, honeydew, cantaloupe and
strawberries pieces onto skewers. - Now, you're ready to dive into the Easiest Yogurt Dip Hack: Simply mix 2
berry
yogurt cups until smooth and transfer to small bowl. Kid-friendly, too!
Grab & Go Veggie Tray
Grab & Go Fruit Tray
Asparagus Griller
Compliments Caesar Dressing Try
Me
Compliments Greek Yogurt Vanilla
Garlic & Herb Almond Dip
Mangos & Oranges
