Recipe
Recipe
Assorted Flower Spring Rolls with Sweet Chili Sauce
These fresh spring rolls are packed with crisp veggies and UNS Assorted Flowers, adding natural beauty and mild floral notes. Ingredients 8 rice paper wrappers 1/2 cup shredded carrots 1/2 cup cucumber slices 1/2 cup mango slices 1/4 cup fresh mint leaves 1/2 cup UNS Assorted Flowers Sweet chili sauce (for dipping) Method Dip rice paper wrappers in warm water until soft. Layer carrots, cucumber, mango, mint, and UNS Assorted Flowers. Roll tightly and set aside. Serve with sweet chili sauce for dipping.
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Spicy Mix Wraps with Hummus & Veggies
Flavour-packed wraps using UNS Spicy Mix, paired with creamy hummus and crisp veggies for a zesty snack. Ingredients 4 whole wheat tortillas 1 cup UNS Spicy Mix 1/2 cup hummus (spicy or regular) 1/4 cup shredded carrots 1/4 cup sliced cucumbers 1 tablespoon olive oil (optional) Method Spread and Layer: Spread hummus on each tortilla. Layer with UNS Spicy Mix, carrots, and cucumbers. Wrap and Roll: Roll the tortillas tightly, slice in half, and serve immediately.
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Spicy Red Chili Guacamole
A fiery twist on the classic guacamole using UNS Red Chili for a bold, spicy flavour. Perfect as a dip or taco topping. Ingredients 2 ripe avocados, mashed 1 UNS Red Chili, finely chopped 1 small tomato, diced 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice Salt and pepper to taste Method Combine Ingredients: In a bowl, mix mashed avocados, UNS Red Chili, diced tomato, cilantro, lime juice, salt, and pepper. Blend or Keep Chunky: Adjust texture to your preference by mashing or leaving it chunky. Serve and Enjoy: Serve immediately with tortilla chips or as a topping for tacos and burritos.
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Lollo Bionda Lettuce Cups with Thai Peanut Chicken
Crunchy UNS Lollo Bionda Lettuce cups filled with savory Thai-style peanut chicken for a fresh, flavorful bite. Ingredients 8 UNS Lollo Bionda Lettuce leaves 1 cup cooked chicken, shredded 2 tablespoons peanut butter 1 tablespoon soy sauce 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon chili flakes (optional) 1/4 cup shredded carrots 1/4 cup chopped peanuts Method Make the Peanut Sauce: In a bowl, mix peanut butter, soy sauce, lime juice, honey, and chili flakes. Combine Chicken and Sauce: Toss shredded chicken in the peanut sauce until well coated. Assemble the Cups: Spoon the chicken mixture into UNS Lollo Bionda Lettuce leaves. Top with shredded carrots and chopped peanuts. Serve and Enjoy: Arrange on a platter and serve immediately as a light, refreshing appetizer.
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Lollo Rosa & Berry Salad with Honey Balsamic Dressing
A vibrant, sweet, and tangy salad using UNS Lollo Rosa Lettuce, fresh berries, and a honey balsamic vinaigrette. Ingredients 2 cups UNS Lollo Rosa Lettuce, chopped 1/2 cup mixed berries (strawberries, blueberries, raspberries) 1/4 cup crumbled goat cheese 2 tablespoons toasted walnuts 2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon olive oil Method Build the Salad: In a bowl, mix UNS Lollo Rosa Lettuce, berries, goat cheese, and walnuts. Make the Dressing: Whisk together balsamic vinegar, honey, and olive oil. Dress and Serve: Pour the dressing over the salad, toss gently, and serve immediately.
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Oakleaf Red Lettuce & Grilled Peach Salad
A delicious summer salad featuring UNS Oakleaf Red Lettuce, grilled peaches, and a light lemon vinaigrette. Ingredients 2 cups UNS Oakleaf Red Lettuce, chopped 2 peaches, halved and grilled 1/4 cup crumbled feta cheese 1/4 cup toasted almonds 2 tablespoons lemon juice 1 tablespoon olive oil Salt and pepper to taste Method Grill the Peaches: Grill peach halves until lightly charred and caramelized. Slice them once cooled. Assemble the Salad: Mix UNS Oakleaf Red Lettuce, grilled peach slices, feta cheese, and almonds. Dress and Serve: Drizzle with lemon juice and olive oil, season with salt and pepper, and serve.
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Oregano Pesto Pasta
A flavorful, aromatic pesto using UNS Oregano tossed with pasta for a quick and delicious meal. Ingredients 1 cup fresh UNS Oregano leaves 1/4 cup grated Parmesan cheese 1/4 cup pine nuts 1 clove garlic 1/4 cup olive oil Salt and pepper to taste 200g Pasta of choice Method Make the Pesto: Blend UNS Oregano, Parmesan, pine nuts, garlic, olive oil, salt, and pepper until smooth. Cook the Pasta: Cook pasta according to package instructions. Drain and reserve some pasta water. Combine and Serve: Toss the pasta with oregano pesto, adding reserved pasta water for desired consistency. Serve with extra Parmesan.
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Yellow Cherry Tomato Caprese Salad
A refreshing twist on the classic Caprese salad using UNS Yellow Cherry Tomatoes, fresh mozzarella, and basil for a vibrant, flavorful appetizer. Ingredients 1 cup UNS Yellow Cherry Tomatoes, halved 1/2 cup fresh mozzarella balls (bocconcini) 1/4 cup fresh basil leaves 2 tablespoons balsamic glaze 1 tablespoon olive oil Salt and pepper to taste Method Arrange the Salad: In a large bowl, combine UNS Yellow Cherry Tomatoes, mozzarella balls, and basil leaves. Dress the Salad: Drizzle with balsamic glaze and olive oil. Season and Serve: Sprinkle with salt and pepper, toss gently, and serve immediately as a refreshing appetizer or side dish.
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Indian Style Yellow Zucchini Vegetable
A flavorful Indian-style sabzi using UNS Yellow Zucchini tossed in aromatic spices for a quick and nutritious side dish. Ingredients 2 UNS Yellow Zucchini, sliced into thin rounds 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon red chili powder (adjust to taste) 1/4 teaspoon garam masala Salt to taste Fresh cilantro, chopped (for garnish) Lemon wedges (for serving) Method Heat vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter. Add the sliced UNS Yellow Zucchini to the skillet. Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Toss well to coat the zucchini with the spices. Sauté for 5-7 minutes until the zucchini is tender but still slightly crunchy. Add garam masala and mix well. Garnish with chopped cilantro. Serve hot with lemon wedges on the side.
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UNS Mustard Microgreens Tofu Stir-Fry
This vibrant stir-fry features UNS Mustard Microgreens for a peppery and zesty kick, complemented by crispy tofu and a medley of colorful vegetables, making it not only a flavorful but also a nutrient-packed meal. It's the perfect combination of textures and tastes—crispy, tender, savory, and fresh. Ingredients 200g firm tofu, cubed 1 cup UNS Mustard Microgreens 1 bell pepper, sliced 1 cup broccoli florets 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic clove, minced Method Heat sesame oil in a pan over medium-high heat. Add the cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on all sides. In the same pan, add more sesame oil if needed, then toss in the sliced bell pepper, broccoli florets, and minced garlic. Stir-fry the vegetables for about 3-4 minutes, cooking until they’re tender but still retain some crunch. Add the crispy tofu back into the pan along with the UNS Mustard Microgreens and soy sauce. Toss everything together for 1-2 minutes until the microgreens wilt slightly and the dish is evenly coated, then serve.
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UNS Microgreens and Avocado Wraps
These wraps are filled with creamy avocado and the refreshing crunch of UNS Microgreens, making for a nutritious, light meal. The combination of microgreens adds a fresh, peppery flavor to the creamy avocado and veggies, creating a quick, delicious snack or lunch. Ingredients 1 avocado, mashed 1 cup UNS Mustard Microgreens 1/4 cup shredded carrots 1 tbsp hummus (optional) Method Spread the mashed avocado evenly on each tortilla. Add a thin layer of hummus if desired for extra creaminess. Layer the shredded carrots and your choice of UNS Mustard Microgreens over the avocado spread on each tortilla. Roll the tortillas tightly and slice them into wraps. Serve immediately as a fresh, light meal.
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UNS kale Microgreens and Quinoa Salad
This vibrant salad combines earthy UNS kale Microgreens with quinoa, cucumber, and a tangy lemon dressing for a nutritious and refreshing meal. Perfect as a side or light lunch. Ingredients 1 cup cooked quinoa 1/2 cucumber, diced 1/4 cup UNS kale Microgreens 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper to taste Method In a bowl, mix the cooked quinoa with diced cucumber, olive oil, and lemon juice. Gently fold in the UNS kale Microgreens and season with salt and pepper. Toss everything to combine and serve chilled for a light and refreshing meal.
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