BC Hot House Campari Tomato and
Long English Cucumber Chef’s Salad
with Soy-Mustard Dressing
1 teaspoon minced garlic 2 tablespoons light oil
1 tablespoon rice vinegar Salt and black pepper
1 tablespoon sweet soy sauce 2 pounds Campari tomatoes*
1 tablespoon mustard 1 BC Hot House* long
1 tablespoon water English cucumber
1 teaspoon toasted sesame oil
1 tablespoon toasted
1. Place garlic, vinegar, soy sauce, mustard, water and sesame oil in a
mixing bowl. Drizzle in the light oil, whisking constantly until
smooth and thick. Season to taste with salt and pepper.
2. Slice tomatoes and set aside. Slice cucumber into rounds. Overlap
the cucumber and tomato slices on a platter or plate. Season well
with salt and pepper.
3. Drizzle the dressing over the vegetable slices. Garnish with a
sprinkling of sesame seeds. Makes 4 servings.
*Brands vary by region; substitute a similar product. Recipe reprinted with permission
from Chef’s Salad by Bill Jones..
BC Hot House Beefsteak
Tomatoes and Sweet Bell
Pepper Roast Chicken
4 lb. roasting chicken
2 tablespoons olive oil, plus more for rubbing chicken
Salt and pepper
4 bell peppers: 2 red, 1 yellow and 1 orange, thinly sliced
1 medium onion, thinly sliced
6 large garlic cloves, finely chopped
4 extra-large beefsteak tomatoes, coarsely chopped
1/2 cup dry white wine
11. Preheat oven to 350°F. Rub chicken with a little olive oil.
Sprinkle with salt and pepper, and roast for about 90 minutes, or until tender. Remove skin and cut chicken into large
2. Heat olive oil in a heavy skillet; add peppers, onions and
garlic. Cook for a few minutes over medium-high heat, then
add tomatoes, salt and pepper to taste, and wine. Simmer
20 to 25 minutes, or until the sauce thickens. Add chicken
pieces and simmer for a few more minutes.
3. Serve with rice and plenty of French bread to soak up the
tomato juices. Makes 6 servings.
*Brands may vary by region; substitute a similar product.