Greenhouse Produce – Local and Delicious Fresh greenhouse vegetables and strawberries are the stars of these easy and delicious recipes. Simply cooked or fresh, they make everyday meals great! Here in Ontario, we can enjoy just-picked goodness no matter what the season with local greenhouse vegetables and strawberries. Greenhouse seedless cucumbers and lettuce are harvested year-round, while juicy red tomatoes and vibrant sweet peppers are available ten months a year and strawberries are now available nine months. Everyone will enjoy a Bean and Vegetable Rice Bowl featuring greenhouse vegetables. The carrots and sweet peppers are steamed to maintain their colour and texture. Topping the bowl with local Queso Fresco, a “fresh cheese” with a slightly salty taste and creamy texture, makes a tasty addition to this vegetarian meal. Your family is going to love this new twist on an old classic. Three different cheeses and roasted tomatoes takes mac and cheese to the next level in our Roasted Tomato Mac and Cheese. The roasted tomatoes pair deliciously with the creamy pasta. For a yummy and colourful meal-sized salad, enjoy a Chopped Vegetable Salad with Rainbow Trout Fillets. Fresh farmed rainbow trout is baked and placed on a bed of chopped vegetables, drizzled with a homemade creamy dressing and sprinkled with fresh dill. This salad is sure to be a hit. Ontario greenhouse strawberries combined with strawberry jam makes the perfect filling between the oat base and streusel topping for these Strawberry Oatmeal Squares. Enjoy them plain, with a scoop of frozen vanilla yogurt or a dollop of whipped cream. A sweet treat that comes together quickly. Try these delicious recipes featuring Ontario greenhouse vegetables and greenhouse strawberries.
Bean and Vegetable Rice Bowl
Steaming the carrots and sweet peppers maintains their colour and crunch in this Mexican-inspired vegetarian meal. Local Queso Fresco, a “fresh cheese” with a slightly salty taste and creamy texture is a tasty addition to this bowl. Preparation Time: 20 minutesCooking Time: 52 minutesServes 4 1 cup (250 mL) long grain brown rice1/4 cup (50 mL) vegetable oil1 tsp (5 mL) lime zest2 tbsp (25 mL) fresh lime juice1-1/2 tsp (7 mL) Ontario Honey1/2 tsp (2 mL) ground cumin1 clove garlic, minced1-1/2 cups (375 mL) julienned Ontario Carrots1 Ontario Greenhouse Sweet Yellow Pepper, sliced1 can (540 mL) black beans, drained and rinsed2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved2 cups (500 mL) sliced Ontario Greenhouse Cucumber1 head Ontario Greenhouse Leaf Lettuce, torn1 cup (250 mL) croutons1/2 cup (125 mL) crumbled Ontario Queso Fresco or Feta Cheese1/4 cup (50 mL) toasted pumpkin seeds Cook rice according to package directions. In small bowl, whisk together oil, lime zest, lime juice, honey, cumin and garlic, set aside. Place carrots in steamer basket over saucepan of simmering water, cover and steam for 4 minutes. Push to one side; add peppers to other side. Cover and steam for 3 minutes or until tender, set aside. Divide rice, carrots, peppers, beans, tomatoes, cucumber, lettuce and croutons among 4 bowls. Top with cheese and pumpkin seeds; drizzle with dressing. Nutritional Information:1 ServingPROTEIN: 19 gramsFAT: 21 gramsCARBOHYDRATE: 81 gramsCALORIES: 591FIBRE: 11 gramsSODIUM: 330 mg – Printed with permission from Foodland Ontario
