Celebrating 25 Years of Ozery Bakery

Greenhouse Gazpacho

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.

Cucumber No-Buzz Spritzer

Ontario greenhouse farmers use their controlled environment to grow the highest-quality tomatoes, peppers, and cucumbers. When it’s time to harvest, skilled workers cruise the rows, picking and packing the pristine vegetables. Truck drivers then deliver the produce across the province and beyond. Finally, our frontline grocery teams beautifully display the local bounty before you fill your cart.

Four delicious summer recipes that are perfect for an outdoor picnic or backyard patio

Italian Village Salad

1 lb (455 g) mixed ripe Ontario greenhouse tomatoes 4 Ontario greenhouse mini cucumbers (or 2/3 Ontario greenhouse English cucumber) 1 Ontario greenhouse pepper 1/3 cup (80 mL) thinly sliced red onion 1 tbsp (15 mL) chopped basil 8 oz (225 g) mini bocconcini 8 slices Genoa salami, quartered 8 pickled hot peppers (peperoncini) 3 tbsp (45 mL) extra virgin olive oil 2 tbsp (30 mL) red wine vinegar Whole basil leaves to garnish

Cut tomatoes into wedges. Cut cherry and grape tomatoes in half. Slice cucumbers on bias. (If using English cucumber, halve lengthwise first.) Cut pepper into bite-size pieces. Place vegetables in large mixing bowl with onion and chopped basil. Drizzle with oil and vinegar. Stir in bocconcini, salami and hot peppers. Season with salt and pepper to taste. Transfer to serving dish. Garnish with basil leaves. Serves 4-6.