Dig Into the Colours of Spring

Dig Into the Colours of Spring

Get ready for a fresh start to spring with this colourful bowl adapted from a recipe by Chef Rahil Rathod, Executive Chef from Cactus Club and Team Captain for Culinary Team Canada. It features the bright colours and flavours of Ontario Greenhouse tomatoes, peppers, and cucumbers, which are sustainably grown, using stateof-the-art climate control systems, natural pollination and pest control, and many renewable, energyefficient processes. Chefs and home cooks alike rely on the local greenhouse industry in Ontario to provide consistent, fresh vegetables throughout every season.

Take a virtual tour of a local greenhouse to learn more at ogvg.com/ogvg-vr-360.

CHEF RAHIL RATHOD

GREENHOUSE GROWN SUNSHINE BOWL

SERVES 4

Ingredients

VINAIGRETTE DRESSING

• Skin of 1 preserved lemon (can be store-bought)

• 1 tbsp (15 mL) Dijon mustard

• 3 tbsp (45 mL) liquid honey

• 2 tbsp (30 mL) Champagne vinegar

• ¼ cup + 2 tsp (70 mL) water

• 3 tbsp (45 mL) lemon juice

• 1/3 cup (85 mL) Extra Virgin Olive oil

• 1/3 cup (85 mL) Canola oil

BOWL INGREDIENTS

• 1 Ontario Greenhouse Grown Yellow Bell Pepper

• 1 Ontario Greenhouse Grown Red Bell Pepper

• 1 Fennel Bulb

• 1 bunch Broccolini

• 2 tbsp (30 mL) neutral oil

• Salt and pepper to taste

• 3 Ontario Greenhouse Grown Heirloom Tomatoes

• 1 Ontario Greenhouse Grown Mini Cucumber

• 1 Orange

• Garnish

• 3 tbsp each of fresh mint and baby watercress

• 1/3 cup (60 g) Feta cheese

Directions

1. Begin by preparing the dressing. Trim the lemon skin to remove all of the white parts. For this recipe, you will only need the yellow skin. Wash it under running water to remove excess salt.

2. Using a blender, combine all ingredients except oils and blend until smooth. Slowly add oils to emulsify. Set dressing aside.

3. Wash vegetables. Let the vegetables dry on a kitchen towel.

4. Roast the red and yellow bell peppers. When cool, peel the skin and cut it into bitesized pieces.

5. Shave fennel as thin as possible with the help of a mandolin and reserve it in ice water so it becomes very crunchy.

6. Char the broccolini florets. Heat a grill or grill pan over medium-high heat. Place the broccolini in a medium bowl; drizzle with oil, season with salt and pepper. Toss to coat. Grill for approx. 6 minutes or until charred, turning once. Allow to cool.

7 . Dice tomatoes and cucumber.

8 . Peel orange and remove any seeds. Cut into bite-sized pieces.

9. Combine prepared cucumbers, tomatoes, peppers, orange, broccolini and fennel in a large bowl.

10. Toss with dressing until all of the ingredients are evenly coated.

11. Transfer to the fridge for 30 minutes to allow it to marinade.

12. Transfer to a serving bowl and top with mint, watercress and crumbled feta cheese.

COOKING TIP: HOW TO ROAST PEPPERS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Halve Greenhouse Grown peppers, remove the seeds and arrange them on the baking sheet cut-side down.

3. Roast for 30-35 mins until the skin is blackened, shrivelled, and lightly blistered.

4. Set aside to cool completely before peeling. Then, gently rub off the blistered skin.

5. If you are in a hurry, you can also place the hot roasted peppers into a sealed food bag, where they will steam, and the skins will come off more quickly.

6. Enjoy roasted peppers in salads, pasta dishes, sauces, dips, sandwiches, and pizza.

Spring into Greenhouse Freshness

Ontario Greenhouse grown cucumbers, peppers and tomatoes are in stores now.

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