3 Recipes to Make the Most of Summer’s Bounty

Strawberry Ice cream Sundaes

The stalls at local farms and Farmers’ Markets are brimming with a colourful kaleidoscope of fresh fruits and veggies in season. In June we herald the arrival of fresh strawberries in Ontario, along with early lettuce, plus asparagus, peas and rhubarb. July we begin to see tomatoes, potatoes, plums, peppers, onions, garlic, celery, cabbage, broccoli and more. By August the fields and orchards across Canada are filled with fresh produce ripe for picking. We can hardly wait to see the first B.C. Bing cherries in store or fresh peaches from the Niagara fruit belt. Berries are abundant and are delicious served in a bowl topped with a big scoop of Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.


Here are some other ideas to take advantage of summer’s fresh fruit and veggie harvest.


Cream of Cauliflower Soup

1 large head of cauliflower

1 small onion, diced

2 tsp olive oil

2 cups of vegetable or chicken stock

1 tsp salt

1 tsp pepper



Trim and chop the cauliflower heads into small pieces. Add olive oil to a large pot. Dice one onion and add it to the pot. Stir and cook for 5 minutes. Add cauliflower pieces and add a bit more oil if necessary. Stir and cook for 2 more minutes. Add seasoning and vegetable stock. Cover pot and cook on low for 30 minutes until cauliflower is soft. Remove from heat. Stir in 1 cup of SOUR SUPREME® using an emulsifier blender wand. Blend until soup is smooth and creamy. Serve hot.


Strawberry Ice Cream Sundaes

2 cups of fresh strawberries

½ cup sugar

¼ cup water

2 Tbsp of strawberry jam

1 container of TOFUTTI PREMIUM® non-dairy frozen dessert


In a pot, add water, sugar, jam and berries and stir gently. Heat on medium for about 5 minutes or until sugar and jam coat the berries. Place one or two generous scoops of TOFUTTI PREMIUM® non-dairy frozen dessert. into dessert bowls and top with the warm strawberry sauce—delicious!


Sheet Pan Summer Veggies

Nothing is quicker, easier or more delicious than vegetables roasted in the oven. And this recipe feeds a crowd, making it the perfect side dish for any occasion.


1 bunch of fresh asparagus—break off tough ends

1 head of cauliflower, broken into bite size flat sliced pieces

1 each red pepper, yellow pepper and orange pepper seeded and cut into thick chunks

4 Tbsp olive oil

Juice of ½ lemon

Salt and pepper


Wash and prepare all of the veggies. In a large bowl (or a clean plastic bag), add 3 tbsp of olive oil, lemon juice and then sprinkle with 1 tsp of salt and ½ tsp pepper. Stir or shake to coat veggies. Line a large rimmed cookie tray with foil and spray it with non-stick spray. Pour veggies onto tray and spread out to a single layer. Place in preheated 350-degree oven and bake for approximately 25 to 30 minutes.

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