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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!

Easy Roasted

Feta & Tomato Pasta

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 200g of your favourite Feta and place 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!

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.
  • 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.

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 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.



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.


Rosemary Salt

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.


Mint Pesto

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




How to make your food taste better with herbs.

More Ways 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.

13 More Ideas

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.