Recipe
Recipe
Orange & Banana Protein Shake
Fuel your day with a nutrient-packed protein shake featuring fresh fruits from UNS Farms. Perfect for post-workout recovery or a quick breakfast. Ingredients 1 fresh UNS Farms banana, sliced 1 cup fresh UNS Farms orange juice (freshly squeezed) 1/2 cup Greek yogurt (or protein powder for extra protein) 1 tbsp honey (optional for added sweetness) Ice cubes (optional) Method Add all ingredients to a blender: banana, orange juice, Greek yogurt, and honey. Blend until smooth and creamy. Pour into glasses and serve immediately over ice if desired. Enjoy a refreshing and energizing drink packed with vitamins and protein.
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Kiwi & Mango Sorbet
Indulge in a guilt-free, refreshing dessert that’s both fruity and fun. This homemade sorbet captures the vibrant flavors of kiwi and mango for a deliciously cool treat. Ingredients 2 fresh UNS Farms kiwis, peeled and chopped 2 fresh UNS Farms mangoes, diced 2 tbsp honey or agave syrup (optional for extra sweetness) Method In a blender, combine kiwi, mango, and honey. Blend until smooth. Pour the mixture into a shallow container and freeze for about 4 hours. Stir the sorbet every hour to prevent ice crystals from forming and maintain a smooth texture. Scoop and serve garnished with fresh fruit slices.
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Fruit & Nut Energy Bites
These delicious, nutrient-rich energy bites are perfect for on-the-go snacking or a quick energy boost during the day. Made with fresh fruits, nuts, and oats, they’re both satisfying and nutritious. Ingredients 1/2 cup fresh UNS Farms strawberries, diced 1 cup fresh dates, pitted 1/2 cup almonds (or your choice of nuts) 1/2 cup rolled oats 1 tbsp honey or maple syrup (for binding and sweetness) Method In a food processor, combine dates, strawberries, almonds, rolled oats, and honey. Pulse until the mixture becomes sticky and well-combined. Scoop out small portions and roll them into bite-sized balls Place the bites on a tray and refrigerate for 30 minutes to firm up. Store in an airtight container for up to a week.
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Edible Flower & Citrus Infused Water
A refreshing and visually stunning beverage with a blend of floral notes and citrusy zing, perfect for hydration and detox. This water combines fresh UNS Farms edible flowers with citrus fruits to create a beautiful and revitalizing drink. Ingredients 1 cup UNS Farms mixed edible flowers (Viola, Pansy, or Rose Petals) 1 UNS Farms lemon, sliced 1 fresh UNS Farms orange, sliced 4 cups cold water Fresh mint leaves for garnish Method In a large jug, add the fresh lemon, orange slices, and mixed edible flowers. Pour cold water over the ingredients and let it sit in the refrigerator for 1 hour to infuse the flavors. Serve chilled, garnished with mint leaves.
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Rose Petal & Strawberry Sorbet
A delicate sorbet made with fresh strawberries and aromatic rose petals, creating a sophisticated and floral treat that’s perfect for a warm afternoon. Ingredients ● 1 cup fresh UNS Farms strawberries, hulled ● 1/4 cup fresh UNS Farms rose petals (washed) ● 1/2 cup sugar ● 1/2 cup water ● 1 tablespoon fresh lemon juice Method In a saucepan, combine water and sugar, stirring until dissolved to make a simple syrup. Let it cool. Blend the strawberries and rose petals until smooth. Mix in the simple syrup and lemon juice, then transfer the mixture to a shallow pan. Freeze for at least 4 hours, stirring every 30 minutes to break up ice crystals. Serve in scoops and garnish with fresh rose petals.
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Pansy & Goat Cheese Crostini
A gourmet appetizer featuring fresh goat cheese spread over crispy crostini, topped with vibrant pansy flowers for a delicate floral touch. Ingredients 6 slices of baguette 4 oz goat cheese, softened 1/4 cup UNS Farms Pansy flowers (fresh, edible) 1 tablespoon olive oil Honey for drizzling Salt and pepper to taste Method Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and toast in the oven for about 5 minutes, until golden. Spread a generous layer of goat cheese on each crostini. Drizzle with a little honey, sprinkle with salt and pepper, and top with fresh pansy flowers. Serve immediately as a beautiful and tasty appetizer.
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Herb & Borage Infused Lemonade
This refreshing lemonade is a perfect blend of floral Borage, cooling mint, and zesty lemon, creating a calming yet invigorating drink. It's the perfect choice for a hot summer day or a relaxing afternoon, offering a herbal twist on the classic lemonade. Ingredients 1 tablespoon UNS Farms Borage flowers (fresh or dried) 1/2 cup fresh lemon juice 4 cups cold water 1/4 cup honey or agave syrup A handful of fresh mint leaves Lemon slices for garnish Method In a small saucepan, bring 1 cup of water to a simmer and add the Borage flowers. Let it steep for about 5 minutes. Add a few fresh mint leaves to the lavender infusion and let it steep for an additional 2-3 minutes for extra herbal flavor. Strain the lavender and mint infusion, and allow it to cool. In a large jug, combine the lavender-mint infusion, fresh lemon juice, remaining water, and sweetener. Stir well. Add ice to the jug and garnish with lemon slices and a few mint leaves. Serve chilled for a refreshing and aromatic beverage.
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Red Radish Microgreen and Roasted Beetroot Salad
This vibrant salad combines the earthy sweetness of roasted beets with the peppery crunch of Red Radish Microgreens, topped with crumbled feta and toasted walnuts for a satisfying, nutrient-packed dish. Ingredients 1 cup UNS Red Radish Microgreens 2 medium beetroots, peeled and chopped 1/2 cup feta cheese, crumbled 1/4 cup walnuts, toasted 1 tablespoon olive oil 1 teaspoon balsamic vinegar 1 teaspoon honey Salt and pepper to taste Fresh lemon juice (optional) Method Preheat the oven to 375°F (190°C). Toss the chopped beetroot in 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking tray and roast for 20-25 minutes, or until tender. In a small bowl, whisk together the balsamic vinegar, honey, salt, pepper, and a splash of fresh lemon juice (if using). Set the dressing aside. Once the beetroot has cooled slightly, arrange it on a platter along with the Red Radish Microgreens. Top with crumbled feta cheese and toasted walnuts. Drizzle the dressing over the salad and serve immediately for a refreshing, earthy dish.
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Red Amaranth Microgreens and Grilled Chicken Salad
This hearty and colorful salad features tender grilled chicken and fresh Red Amaranth Microgreens, tossed with crispy vegetables and a zesty balsamic dressing, making for a protein-packed meal. Ingredients 1 cup UNS Red Amaranth Microgreens 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Salt and pepper to taste 1/2 cucumber, sliced 1/4 cup cherry tomatoes, halved 1/4 cup feta cheese, crumbled 1 tablespoon toasted sunflower seeds (optional) Method Preheat the grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until cooked through. In a small bowl, whisk together balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing. Slice the grilled chicken and set aside. In a large bowl, combine Red Amaranth Microgreens, cucumber slices, cherry tomatoes, and feta cheese. Toss with the balsamic dressing, and top with grilled chicken slices. Garnish with toasted sunflower seeds for an added crunch and serve immediately.
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Blackberry & Basil Smoothie Bowl
Start your day with this refreshing smoothie bowl, filled with the sweet taste of blackberries and banana, creamy Greek yogurt, and topped with crunchy granola and fresh basil for a nutritious and satisfying breakfast. Ingredients 1 cup fresh UNS Blackberries 1 ripe banana 1/2 cup Greek yogurt 1/4 cup coconut water 1 tablespoon honey (optional) 1/4 teaspoon vanilla extract 1 tablespoon chia seeds Fresh basil leaves for garnish Granola and sliced fruits for topping Method In a blender, combine the blackberries, banana, Greek yogurt, coconut water, honey (if using), and vanilla extract. Blend until smooth and creamy. Pour the smoothie mixture into bowls. Top with granola, chia seeds, and fresh basil leaves. Garnish with additional sliced fruits, such as kiwi or strawberries, if desired. Serve immediately for a nutritious, refreshing breakfast or snack.
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Sorrel-Infused Creamy Spinach
This creamy and tangy dish blends the earthy goodness of spinach with the fresh, citrusy notes of Red Veined Sorrel Microgreens. The smooth, velvety texture makes it a perfect, comforting side dish to pair with any main course. Ingredients 1 cup Red Veined Sorrel Microgreens 1 cup fresh spinach, chopped 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup heavy cream 1/4 cup vegetable broth (or water) Salt and freshly ground black pepper to taste Grated nutmeg (optional) Method Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, until fragrant. Cook Greens: Add the chopped spinach and cook for 2-3 minutes, until wilted. Stir in the Red Veined Sorrel Microgreens and cook for another 2 minutes until tender. Blend: Once the greens are soft, transfer the mixture to a blender. Add the vegetable broth (or water) and blend until smooth. Finish with Cream: Return the blended mixture to the skillet. Pour in the heavy cream and stir well. Simmer for 2-3 minutes until the soup is creamy and slightly thickened. Season: Add salt, pepper, and a pinch of grated nutmeg (optional). Serve: Serve warm as a rich and tangy side dish, perfect alongside roasted meats, grilled vegetables, or as a standalone comforting treat.
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Red Currant Syrup
This vibrant syrup made from fresh red currants is both tangy and sweet, perfect for topping desserts, yogurt, or pancakes. The natural tartness of the currants paired with the sweet honey creates a delicious, versatile topping for both sweet and savory dishes. Ingredients 200 grams fresh UNS Red Currants (washed and de-stemmed) 60 grams sugar A small pinch of Kosher salt 1 tablespoon honey (optional, for sweetness) Method In a non-reactive mixing bowl (stainless steel, glass, or ceramic), combine the Red Currants, sugar, and a pinch of salt. Cover the bowl and let it sit at room temperature for at least 2 hours to allow the currants to macerate and release their juice. After the currants have softened, gently mash them with the back of a spoon to extract more juice. Strain the mixture into a bowl to remove the skins and seeds. Discard the solids. If you prefer a sweeter syrup, stir in the honey and adjust the sweetness to taste. Pour the syrup into a storage container and refrigerate. The syrup will keep for up to three days. Serve the syrup chilled or at room temperature, depending on your dish.
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