These quick pickles turn out crunchy and still fresh tasting compared to their canned counterparts.

Here is how to make them:


1/2 cup vinegar
1 clove garlic
2 tsp sugar
1 tsp salt
1 tsp mustard seed
1 tsp dried dill
4 mini cucumbers


1. Cut cucumbers into 1/4 inch slices and toss in salt. Let sit for 20 min.
2. Place the vinegar, sugar, and garlic into sauce pan and heat  on medium until simmering.
3. Stir in the dill and pour mixture over cucumbers in a heat proof bowl. Toss the cucumbers to evenly coat them with the warm mixture.
4. Let sit until cool – place in fridge for  minimum 3 hours before enjoying!

Combine all ingredients in a bowl. Makes approximately 6 cups.


16 roma tomatoes, diced (seeds and all)
½ red onion, diced
½ green pepper, diced (seeds removed)
½ jalapeno pepper, diced (seeds removed)
1 cup cilantro, chopped
juice of one lime
1 tsp sea salt
1 tsp red pepper flakes
1 tsp dried oregano

This savoury salad is bursting with the fresh taste of summer – all year long!


BC Hot House Tomatogems Tomatoes
Cherry Bocconcini balls
Baby salad greens
Extra Virgin Olive Oil
Balsamic vinegar
Maple syrup
Salt & pepper


Slice tomatoes and cherry bocconcini balls in half. Mix with baby salad greens. In a small bowl, combine equal amounts of balsamic vinegar and maple syrup. Drizzle with both olive oil and balsamic-syrup mixture. Add salt and pepper to taste. Enjoy! *Alter ingredient quantities to suit your diners’ needs.


  1. 2 lbs. BC Hot House Tomatoes
  2. 2 – 3 Cloves Garlic
  3. 1 Small Potato
  4. 2 tbsp. Extra-Virgin Olive Oil
  5. 1 tsp. Sugar
  6. 4 tsp. Whipping Cream
  7. 1 Sprig Parsley


Halve the tomatoes and arrange them, cut side up in a lightly oiled roasting tin.

Toss in the garlic cloves and drizzle it all with the olive oil, then place it in a pre-heated oven (375°F, 190°C) and roast for 30 minutes. Meanwhile, peel and slice the potato and boil in 1-1/4 cups (300ml) water until soft, reserving the potato water.

Skin the tomatoes and garlic and along with the cooked potato and potato water, blend in a food processor or blender until smooth.

Reheat in a saucepan, adding a little extra water or stock if the soup is too thick.

Stir in the sugar.

Serve with a swirl of cream and parsley.

Servings: 4

Locally grown tomatoes and real feta cheese is a classic salad, with good reason. Greece has won the right to call its tangy white goats’ cheese “feta.” Other countries producing similar cheese must add the country of origin, such as Danish feta, to distinguish it from the real thing.


  1. 8 small tomatoes
  2. 12 sun-dried black olives
  3. 12 oz (340 g) feta cheese
  4. 1 quarter English cucumbers, thinly sliced
  5. 1/4 cup (60 mL) extra-virgin olive oil
  6. 1 tbsp (15 mL) chopped fresh parsley


Core tomatoes. Cut each into 8 wedges from stem end almost to base, leaving base intact so wedges form flower shape. Arrange on serving platter.

Place olive in centre of each tomato; surround with remaining olives. Slice feta thickly; add to platter along with cucumber. Sprinkle with oil and parsley.

Servings: 8


  1. 1 English cucumber, sliced
  2. 1 cup (250 mL) crumbled feta cheese
  3. 1/3 cup (75 mL) chopped fresh mint leaves
  4. 1/4 cup (60 mL) olive oil
  5. 1 tsp (5 mL) grated lemon rind
  6. 3 tbsp (45 mL) lemon juice
  7. 1/4 tsp (1 mL) salt
  8. 1/4 tsp (1 mL) pepper


In large bowl, toss cucumber with feta. Sprinkle with mint, oil, lemon rind and juice, salt and pepper; toss to coat. Serve immediately.

Servings: 6