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One-Pan Roasted

Feta & Tomato
Pasta

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 any flavour of our Marinated Feta in Oil (set aside the lemon slices to
    squeeze on salads) and tip the ingredients onto the 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!

Chilled or Frozen

Roasted Peppers

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

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

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

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 skillet over low heat, stir just until rosemary darkens and
    crisps. Immediately transfer to small dish.

Multi-Purpose

Mint Pesto

Multi-Purpose 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 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 (15 mL) 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.


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Tomato Plants

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Cucumber Plants

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Pepper Plants

Basil

Rosemary

Mint

A herbaceous
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

  • 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 Plant-Based 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-cut 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
    strawberry 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

  • 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 Plant-based 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-cut 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
    strawberry 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 n’ Go Veggie Tray

Grab n’ Go Fruit Tray

Asparagus Griller

Compliments Greek Yogurt Vanilla


Compliments Garlic & Herb Almond Dip


Mangoes & Oranges


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