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Organivores Ratatouille Recipe


2 zucchinis, diced

1 eggplant, diced

1 red pepper, peeled and diced

3 tomatoes, peeled, seeded and diced

2 onions, diced

1 garlic clove, minced

1 tsp fresh thyme

1/4 cup olive oil

Salt and pepper


In a pan, warm up the olive oil, add the onions, salt and pepper and cook until lightly caramelized, around 5 minutes. Add the garlic.

Add the eggplant and the thyme. Cook until the eggplant is partially cooked, stirring occasionally, about 5 minutes.

Add the peppers and the zucchinis. Cook for an additional 5 minutes. 

Add the tomatoes and stir well to blend. 

Let it simmer for 10 minutes. Add salt and pepper to taste.

Yield: 4 servings.

Rainbow Chard, Tomato and Ricotta Lasagna

Organivores Chard Lasagna Recipe


1 bunch Rainbow Chard, chopped, leaves and stems separated

5 tomatoes, chopped

1 onion, chopped

2 garlic cloves

3 tbsp olive oil

1 tbsp honey

500g ricotta

Lasagna noodles

1 cup cheddar, grated

2 tbsp whipping cream

1tbsp thyme

Cayenne papper, to taste

Salt and Pepper, to taste


Preheat oven to 350F. 

Cook rainbow chard stems in boiling water until tender, about 10 minutes.

In a blender, add tomatoes and garlic. Blend until smooth.

In a pan, cook the onion in olive oil over medium heat, until tender. Add the rainbow chard stems and the leaves. Cook for about 5 minutes. Add tomato and garlic mixture, thyme, honey cayenne, salt and pepper. Cook for a couple minutes.

In a baking dish, add the whipping cream to the bottom. Top with a single layer of noodles, then a third of the tomato/chard mixture, then a third of the ricotta.Repeat layering twice. Top with remaining noodles, sauce, and cheddar

Bake for 45 minutes, or until the cheese is golden brown and the noodles are tender.

Yield: 4-6 servings.

Tomato Chutney

Organivores Tomato Chutney Recipe


2 tomatoes, chopped

1 shallot, finely chopped

2 tsp olive oil

3 tsp honey (or sugar)

3 tsp balsamic vinegar 

1 tsp thyme

Cayenne, salt and pepper, to taste


In a small pan, cook shallot in olive oil until soften. Add honey and cook for a few minutes, until caramelized. Add vinegar. Add tomatoes, salt, pepper, cayenne and thyme. Bring the liquid to a boil, reduce heat to low and simmer until the mixture thickens, around 30 minutes.

Tomato Coulis

Organviores Tomato Coulis Recipe


9 tomatoes, diced

6 tbsp olive oil

6 fresh basil leaves, chopped

3 garlic clove, chopped 

1 tbsp honey or sugar

Salt and pepper to taste


In a pan, warm up the olive oil, add the tomatoes, the garlic, the basil and the sugar. Add salt and pepper.

Cover and let simmer for 20 to 30 minutes.


Yield: 6 servings.

Orzo Salad with tomatoes, bocconcini and basil vinaigrette 

Organivores Orzo Salad Recipe


12 cherry tomatoes

1 cup orzo pasta

1 cup bocconcini


1/3 cup fresh basil, chopped

1/3 cup olive oil

1/4 red wine vinegar 

1 tsp honey

1 garlic clove, minced

1/4 cup red onion, finely diced

Salt and pepper to taste


Cook the orzo pasta in salted boiling water, drain, drizzle with olive oil and let them cool down.

Cut the cherry tomatoes and the bocconcini in quarter. Add to the pasta.

In a bowl, combine all the dressing ingredients and stir well.

Add the dressing to the salad and put it in the fridge for an hour. 

Yield: 4 servings.


Confit Tomatoes

Organivores Tomato Confit Recipe


Cherry tomatoes

Fresh Thyme

Olive oil



Preheat the oven at 250F.

Cut cherry tomatoes in half and arrange on a baking sheet. Sprinkle  lightly with olive oil and fresh thyme. Add a pinch of salt.

Cook for 1h to 1h30.

Tomato Salsa

Tomato Salsa


5 tomatoes, diced

1 jalapeno, diced

½ red onion, diced

1 clove garlic, minced

1 tbsp. chopped cilantro 

1 tbsp. chopped parsley

Pinch dried oregano

Juice of 1 lime

Salt and pepper, to taste


Add tomatoes, jalapeño, onion, garlic, cilantro, parsley, oregano and lime juice to a medium bowl. Stir to combine and season with salt and pepper. Taste and adjust for seasoning. Let stand for 15 minutes before serving to allow flavours to marry.

Yield: 6 to 8 servings.


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