Get the most out of summer
Got a glut of tomatoes? A pack too many peppers? Congrats, your green thumb grew store seedlings into a pay-off of cucumbers, tomatoes, peppers and herbs. Here's how to get the most from your bounty!
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Easy Roasted Feta & Tomato Pasta
Love that viral feta and tomato hack from a few months ago? Here's our hot take:
- Preheat oven to 190°C (375°F). Place 4 cups (1 L) whole cherry or grape tomatoes (or tomato chunks) into large baking dish. Toss with drizzle of olive oil, 2 finely sliced garlic cloves and 1 tsp (5 mL) sugar.
- Grab any flavour of Marinated Feta in Oil (set aside the lemon slices to squeeze on salads) and tip ingredients onto tomatoes. Bake for 35 to 40 min.
- Meanwhile, cook about 2 cups (500 mL) dried pasta. After roasting, lightly crush tomatoes and cheese. Season with salt and pepper to taste, plus a little extra sugar or honey, if needed. 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.
- Great in salads, sandwiches or omelettes. Or press peppers flat in freezer bags and freeze for up to 1 month. Soft after thawing, they're handy for mixing into pastas, sauces and soups.
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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 saucepan, mix 1 1/2 cups (375 mL) water, 1/2 cup (125 mL) sugar, 1/4 cup (60 mL) white vinegar and 2 tbsp (30 mL) kosher salt.
- Simmer just until sugar and salt are dissolved. While mixture is hot, add cucumber sliced into rounds.
- Cover and steep for 30 min. to 1 hr. Discard brine. Chill before eating, if desired.
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Freezer-Ready Basil
Save this superb herb to kick up your Mediterranean-inspired dishes!
- Discarding stems, add basil leaves to food processor; pulse to coarsely chop (don't add oil yet).
- Scrape into freezer bag. Add drizzle of olive or vegetable oil, turning to coat.
- Press flat before freezing. Break off pieces as you need to flavour cooking.
- If you have only a handful of fresh basil to store, coarsely chop by hand and follow same steps. Keeps well for 2 months.
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Pan-Roasted Rosemary Salt
Turn fresh rosemary into a year-round stash.
- Spread sprigs onto baking sheets and let air-dry for 2 days or until completely brittle. Store in jars.
- Fresh rosemary also makes a delicious "finishing salt" – perfect for sprinkling on grilled meats or 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 a small dry skillet over low heat, stir just until rosemary darkens and crisps. Immediately transfer to small dish.
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Versatile Mint Pesto
Mint pesto is a bright boost for grilled veggies, potatoes, avocado toast, noodle salads and, of course, lamb.
- You'll need 4 cups (1 L) mint and 1 cup (250 mL) parsley leaves, loosely packed. Add half of herbs to food processor. Put rest in colander and pour in 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 (15 mL) grated Parmesan cheese and salt and pepper to taste. Makes 3/4 cup (175 mL).
- Press flat in freezer bag and freeze for up to 1 month.
Tomoto plant
Cucumber Plants
Pepper Plants
Basil
Rosemary
Mint
How to make your food taste better with herbs.
Board games
Get inspired by summer's harvest. Create tasty plant-based boards of veggies and fruit to eat the rainbow. Feel free to sub in a vegan cheese substitute for vegan spreads! Try these simple garden-fresh tricks:
Grilled Zucchini Sticks
- For a fun riff on deep-fried zucchini sticks, slice zucchini into thick sticks. In bowl, toss with drizzle of olive oil and sprinkling of thyme leaves (fresh or dry) and garlic salt.
- Lightly grill, keeping zucchini fairly firm. Transfer back to bowl. Add heaping spoonful or two of toasted breadcrumbs. Toss to coat.
Grab n' Go Trays
- Bring home a tray of fresh precut veggies, including bite-size tomatoes, cauliflower, baby carrots, broccoli florets and celery.
- For a quick kid-friendly trick, fill the celery pieces with the hummus of your choice.
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.
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.
Asparagus Griller
- Nothing's easier than popping our Asparagus Griller on your BBQ. Add the delicious cooked spears to your board.
- For added zing, sprinkle with sesame seeds, grated cheese, lemon juice or our new Compliments Caesar Dressing.
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 vanilla extract. The oranges smell as good as they taste!
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.
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 our Grab n Go Tray's pineapple, watermelon, honeydew, cantaloupe, and strawberry pieces onto skewers.
- Now you're ready to dive into the Easiest Yogurt Dip Hack: Simply mix 2 Compliments berry yogurt cups until smooth and transfer to small bowl. Kid-friendly, too!
Grab n’ Go
Grab n’ Go
Asparagus Griller
Compliments Greek
Compliments Garlic &
Mangoes &
Sweet surprises with fresh fruit.
Winning blooms
Time to beautify with blooms! Know at a glance where to plant these annuals in your garden.
- Yellow pots need full sun.
- Green pots need part shade/full shade.
- Or just decorate your outdoor space with a burst of colour, including red begonias, lemon-yellow dahlias, electric-orange sunpatiens and fuchsia zinnias.
- Canadian grown from BC to Newfoundland and Labrador.
