These little wonders not only taste great, but they also do their part in promoting a healthy lifestyle!  They are fantastic on a salad, cooked, or plucked straight from the pack. The flavor in our Rubies doesn't quit until the job is done.


Radicchio Salad

PREP TIME:  20 Minutes



  •  1 cup (250ml) Lakeside Rubies Tomatoes, halved
  • 1 head radicchio, torn into large pieces
  • 1 lb large shrimp, peeled and deveined with tails removed
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (30ml) chives, finely chopped
  • 2 strips of bacon, thinly sliced
  • 1 small shallot, minced
  • 2 tbsp (30ml) sherry vinegar
  • 1 tsp (5ml) maple syrup
  • salt and pepper to taste


In a large bowl, combine the olive oil, salt and radicchio together and toss well. Set aside to marinate. 

In a medium skillet over medium heat, add the bacon pieces and saute until crispy. Remove the bacon from the pan and set aside bacon fat. 

Reduce heat to medium low and add 1 tbsp of bacon fat back into the pan with the shallot. Saute until soft and translucent. Add the tomato halves and saute until just slightly softened. Stir in the maple syrup and sherry vinegar. Remove the pan from the heat, add bacon and set aside. 

Meanwhile, prep the shrimp for cooking. Toss the shrimp with salt and black pepper. In the same pan, add remaining bacon fat and cook over medium high heat. Add the shrimp and cook until pink and opaque in color, approximately 3-5 minutes. 

Toss the radicchio with the dressing and taste. Adjust flavoring according to taste with maple syrup, vinegar, salt and pepper. 

Top the salad with the cooked shrimp and sprinkle chives on top. Serve salad warm or cold. 

peach kale Salad

PREP TIME:  20 Minutes



  •  1 cup (250ml) Lakeside Rubies Tomatoes, halved
  • 1 small bunch (4 cups) red or green kale, chopped into pieces
  • 4 small peaches, halved and pits removed
  • 4 slices of prosciutto
  • 1 fresh mozzarella ball, torn into pieces
  • 1 tbsp (15ml) honey
  • 2 tbsp (30ml) extra virgin olive oil, divided
  • 1 tbsp (15ml) balsamic vinegar
  • 1 tsp (5ml) lemon zest
  • salt and pepper to taste


Preheat grill. Brush each half of the peaches with olive oil and season with salt and pepper. 

While grill is heating, toss kale with 1 tbsp of olive oil, salt and lemon zest in a large bowl. Set aside.

Grill the peaches, cut side down for 2-4 minutes or until peaches have grill marks and have softened and warmed through. 

Add prosciutto slices to grill for 1 minute or until lightly crispy and warmed. Chop into bite sized pieces when slightly cool to the touch. 

Whisk the balsamic vinegar, remaining olive oil, honey and lemon zest together. Season with salt and pepper. 

Top the kale salad with the grilled peaches, tomatoes, mozzarella and prosciutto. 

Drizzle dressing over salad. 

Pistachio Chèvre Antipasto

PREP TIME:  60 Minutes



  •  2 cups (500g) Lakeside Rubies Tomatoes
  • 1 anchovy fillet (optional)
  • 3 sprigs of fresh rosemary
  • a pinch of crushed red pepper flakes
  • 1 package (300g) chèvre, chilled and rolled into 1/2" balls
  • 1/2 cup (125g) toasted pistachios, finely chopped
  • 1/4 cup (50g) chives, finely chopped
  • salt and pepper to taste


Chill rolled chèvre balls covered with plastic wrap in the fridge for one hour. 

Mix the tomatoes, olive oil, rosemary, chili flakes and anchovy fillet together in a medium bowl. Season the mixture with salt and pepper and set aside for at least one hour. 

Mix the pistachios and chives together in a small bowl.

Roll the chèvre balls in the nut and herb mixture and place back in the fridge covered with plastic wrap. Chill until serving. 

Remove the rosemary and anchovy fillet from tomato mixture. Divide the tomatoes between serving plates. Top marinated tomatoes with chèvre balls. Drizzle with any remaining dressing. Serve immediately.