Recipe
Recipe
Raspberry Lemon Cheesecake Bars
These creamy, tangy cheesecake bars feature a smooth cream cheese filling with a hint of lemon, topped with fresh raspberries for a delightful, dessert bar that's perfect for any occasion. Ingredients 1 cup fresh UNS Raspberries 1 cup graham cracker crumbs 1/4 cup butter, melted 2 cups cream cheese, softened 1/2 cup sour cream 1/4 cup sugar 2 eggs 1 full fresh lemon juice squeezed 1/2 teaspoon vanilla extract Method Preheat the oven to 350°F (175°C). Mix graham cracker crumbs and melted butter, then press the mixture into the bottom of a greased 9x9-inch pan. Bake for 10 minutes. In a large bowl, whisk together cream cheese, sour cream, sugar, eggs, lemon zest, and lemon juice until smooth. Pour the cream cheese mixture over the cooled crust. Dot the top with fresh raspberries and swirl them into the mixture using a knife. Bake for 20-25 minutes, or until the cheesecake is set. Let it cool completely, then refrigerate for at least 2 hours before serving.
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UNS Green Batavia Lettuce Detox Salad
A refreshing salad that’s as hydrating as it is nutritious. UNS Green Batavia Lettuce brings a crisp, buttery bite paired with juicy cherry tomatoes and cucumbers, all brought together with a zesty lemon-garlic dressing. Perfect for a detox or a light lunch. Ingredients 4 cups UNS Green Batavia Lettuce, torn 1 Japanese cucumber, thinly sliced 1 cup cherry tomatoes, halved 1 garlic clove, minced 3 tbsp extra virgin olive oil 1.5 tbsp lemon juice Salt and pepper to taste Method In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. In a large bowl, combine lettuce, cucumber, and cherry tomatoes. Drizzle the dressing and toss gently to coat. Serve chilled and enjoy a crisp, clean bite!
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UNS Super Micro Salad with Roasted Vegetables & Quinoa
A wholesome, flavor-packed salad combining warm roasted vegetables with fluffy quinoa and the fresh crunch of UNS Super Micro Salad. Each bite offers a vibrant mix of colors, textures, and nutrients. Tossed in a zesty lemon-Dijon vinaigrette, it’s both refreshing and satisfying. Perfect for a hearty lunch or a light, nourishing dinner. Ingredients 4 cups UNS Super Micro Salad 1 cup cooked quinoa 1 zucchini, diced 1 red bell pepper, diced 1 cup cherry tomatoes 1/2 red onion, sliced 2 tbsp olive oil Salt & pepper to taste 3 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp honey Method Preheat oven to 200°C (400°F). Toss veggies in olive oil, salt, and pepper, then roast for 20–25 mins. In a bowl, combine cooked quinoa, roasted veggies, and UNS Super Micro Salad. Whisk together all dressing ingredients and drizzle over the salad. Toss gently and serve warm or chilled.
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UNS Red Crunchy Lettuce & Halloumi Wraps with Herbed Yogurt Sauce
A delightful fusion of textures and flavors, these wraps combine the salty richness of grilled halloumi with the refreshing crunch of UNS Red Crunchy Lettuce. Complemented by a medley of fresh vegetables and a zesty herbed yogurt sauce, they're perfect for a light lunch or a satisfying dinner. Ingredients 4 large whole wheat or plain tortillas 200g halloumi cheese, sliced into ½-inch strips 1 tsp olive oil 1 tsp ground cumin 1 cup UNS Red Crunchy Lettuce, chopped ½ cup roasted red bell peppers, sliced ½ cup cucumber, diced ¼ cup red onion, thinly sliced 1 cup plain Greek yogurt 2 tbsp fresh parsley, chopped 2 tbsp fresh mint, chopped 1 clove garlic, minced 2 tbsp lemon juice Salt and pepper to taste Method Make the Sauce: In a small bowl, mix yogurt, parsley, mint, garlic, lemon juice, salt, and pepper. Set aside. Grill the Halloumi: Heat olive oil in a skillet over medium heat. Season halloumi with cumin, grill 2–3 mins per side until golden. Assemble: Warm tortillas, spread yogurt sauce, layer lettuce, grilled halloumi, peppers, cucumber, and onion. Wrap & Serve: Roll tightly, slice, and serve with extra sauce on the side.
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UNS Healthy Mix with Grilled Peach, Burrata & Chili-Honey Vinaigrette
A vibrant, gourmet-style salad that blends the peppery kick of Red Mizuna, the tender crisp of Unsberg and Green Golden Frills, and the mellow Batavia crunch — perfectly complemented by warm grilled peaches, creamy burrata, and a bold chili-honey vinaigrette. This salad is as beautiful on the plate as it is exciting on the palate. Ingredients 3 cups UNS Healthy Mix 2 ripe peaches, halved and pitted 1 tbsp olive oil 1 ball fresh burrata cheese 1 tbsp pistachios or walnuts, toasted and chopped Fresh basil leaves (optional) Salt and black pepper to taste 2 tbsp olive oil 1 tbsp apple cider vinegar 1 tsp honey 1/4 tsp red chili flakes Method Grill the Peaches: Brush peach halves lightly with olive oil. Grill on a hot grill pan or outdoor grill for 2–3 minutes on each side until grill marks appear and they soften slightly. Make the Dressing: Whisk together olive oil, apple cider vinegar, honey, chili flakes, and a pinch of salt until emulsified. Assemble the Salad In a large serving bowl or plate, spread the UNS Healthy Mix. Tear the burrata in half and place it on top. Add the grilled peach slices and scatter toasted nuts. Finish & Serve: Drizzle generously with the chili-honey vinaigrette. Garnish with basil leaves if desired. Serve immediately and enjoy the contrast of spicy, creamy, crisp, and sweet in every bite.
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Chicken Shawarma Pitas with UNS Spicy Mix & Roasted Red Pepper Sauce
Juicy, spiced chicken roasted to perfection and wrapped in warm pita with the bold, peppery bite of UNS Spicy Mix. Paired with fresh veggies and a creamy roasted red pepper sauce, this wrap brings street food flavor to your table with a fresh, wholesome twist. Ingredients 6 boneless skinless chicken thighs 2 cups plain yogurt 1/4 cup balsamic vinegar 1/4 cup tahini 1/4 cup shawarma seasoning 2 tbsp honey 2 tbsp water 4 tsp sea salt 1 large red onion 1 red bell pepper, cored 6 pita breads, warmed 2 tomatoes, diced 1 cucumber, diced 2 cups UNS Spicy Mix Method Marinate the Chicken: In a large bowl, mix yogurt, vinegar, tahini, shawarma seasoning, honey, water, and sea salt. Reserve 1 cup for the sauce. Add chicken thighs to the remaining marinade. Cover and refrigerate for 1 hour. Roast the Chicken: Preheat oven to 200°C (400°F). Slice the onion in half. Place one half cut-side down on a foil-lined baking sheet. Insert a wooden skewer through the onion vertically and stack the marinated chicken thighs on top. Finish with the red bell pepper. Roast for 1 to 1.5 hours until edges are crisp and internal temp reaches 165°F (74°C). Let rest for 10 minutes. Make the Sauce: Blend the roasted red bell pepper, onion, and reserved marinade until smooth and creamy. Assemble: Slice the roasted chicken. Fill each pita with UNS Spicy Mix, diced tomato, cucumber, and sauced chicken. Wrap & Serve: Serve warm with extra red pepper sauce on the side.
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Chicken Pot Pie with Leeks and UNS Thyme
A classic chicken pot pie elevated with the delicate flavors of leeks and the earthy aroma of fresh UNS Thyme. Topped with golden puff pastry, this dish is both hearty and elegant—perfect for a cozy dinner. Ingredients 1 large egg 1 tablespoon water 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed 1/2 cup (1 stick) unsalted butter 2 cups thinly sliced leeks (white and light green parts only) 1 cup chopped carrots (from about 3 medium carrots) 1/2 cup all-purpose flour, plus more for dusting 2 1/2 cups chicken stock 4 cups shredded cooked chicken (such as rotisserie chicken) 1 cup frozen peas, thawed 1/4 cup heavy cream 1 tablespoon Dijon mustard 1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons chopped fresh UNS Thyme, plus extra leaves for garnish 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Method Prepare the Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water. Set aside. Preheat the Oven: Preheat your oven to 400°F (200°C), positioning the rack in the lower third. Cook the Vegetables: In a deep 10-inch ovenproof skillet over medium-high heat, melt the butter. Add the leeks and carrots, cooking and stirring often until softened, about 6 minutes. Make the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. Add the Stock: Gradually stir in the chicken stock, bringing the mixture to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Combine the Filling: Stir in the shredded chicken, peas, heavy cream, Dijon mustard, parsley, chopped UNS Thyme, salt, and pepper. Mix until well combined and heated through. Remove from heat. Top with Puff Pastry: On a lightly floured surface, roll out the puff pastry to fit the skillet. Place the pastry over the filling, trimming any excess. Brush the top with the prepared egg wash. Bake: Transfer the skillet to the oven and bake until the pastry is golden brown and the filling is bubbling, about 25–30 minutes. Rest and Serve: Let the pot pie rest for 10 minutes before serving. Garnish with additional UNS Thyme leaves if desired.
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Italian Plum Jam & Ricotta Crostata with UNS Angelino Plums
A golden, tender shortcrust pastry filled with creamy ricotta and a sweet-tart layer of Italian-style plum jam made with fresh UNS Angelino Plums. This crostata is the perfect balance of creamy, fruity, and crumbly — a stunning dessert or coffee-time treat. Ingredients 6 UNS Angelino Plums, pitted and chopped 1/2 cup sugar (adjust based on plum sweetness) 1 tsp lemon juice Pinch of cinnamon (optional) 1 1/4 cups ricotta cheese 2 tbsp powdered sugar 1 tsp vanilla extract Zest of 1 lemon 1 3/4 cups all-purpose flour 1/2 cup powdered sugar 1/2 cup unsalted butter, cold and cubed 1 egg Pinch of salt 1 egg yolk Method 1. Make the Jam: In a saucepan, cook chopped UNS Angelino Plums with sugar and lemon juice over medium heat. Stir often until thickened into a jam-like consistency (about 15–20 mins). Cool completely. 2. Prepare the Dough: In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and yolk, mix until a soft dough forms. Flatten into a disk, wrap, and chill for 30 mins. Mix the Ricotta Filling: Combine ricotta, powdered sugar, vanilla, and lemon zest until smooth. Assemble the Crostata: Roll out the dough and press into a tart or pie pan. Spread the ricotta mixture evenly at the base, then gently spoon the cooled plum jam on top. Use leftover dough to create a lattice pattern or rustic edge. Bake: Preheat oven to 180°C (350°F). Bake for 35–40 minutes, or until golden and set. Let cool before slicing. Serve: Dust with powdered sugar and serve at room temperature with espresso or tea.
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Chilled Yellow Muskmelon Soup with Mint & Lime
A cool and vibrant soup perfect for summer days, combining the natural sweetness of UNS Yellow Muskmelons with fresh mint and zesty lime. Serve it as a refreshing starter or a light, fruity dessert. Ingredients 1 UNS Yellow Muskmelon, peeled, seeded, and cubed Juice of 1 lime 1 tablespoon honey (optional, depending on melon sweetness) A handful of fresh mint leaves Pinch of salt Mint sprigs and lime zest for garnish Method In a blender, combine cubed muskmelon, lime juice, honey, mint leaves, and a pinch of salt. Blend until smooth. Taste and adjust the sweetness with extra honey if needed. Transfer to a container and chill in the refrigerator for at least 1 hour. Serve cold in bowls or glasses, garnished with mint sprigs and a sprinkle of lime zest.
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Shaved Yellow Muskmelon Salad with Herbs & Pistachios
A refreshing, summer-perfect salad that lets the sweet, juicy flavor of UNS Yellow Muskmelon shine. Paired with fresh herbs and crunchy pistachios, this vibrant dish is as beautiful as it is delicious — perfect as a starter or a light side. Ingredients 1 UNS Yellow Muskmelon, peeled, seeded, and shaved into ribbons with a vegetable peeler 1/4 cup fresh mint leaves 1/4 cup fresh basil leaves 1/4 cup shelled pistachios, roughly chopped 1 tbsp extra-virgin olive oil 1 tbsp fresh lime juice Salt and freshly ground black pepper, to taste Method In a large mixing bowl, gently toss the shaved muskmelon ribbons with fresh mint and basil. Drizzle with olive oil and lime juice, and season lightly with salt and pepper. Arrange on a serving platter and sprinkle chopped pistachios over the top. Serve immediately while cold and crisp.
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UNS Yellow Muskmelon, Tomato & Feta Salad with Oregano
A sunny, spontaneous salad that brings together the juiciness of tomatoes, the sweetness of UNS Yellow Muskmelon, and the briny hit of feta — all tied together with herbs, oil, and a splash of vinegar. There’s no strict structure here, just good summer energy and a plate full of flavor. Ingredients 1/2 UNS Yellow Muskmelon, peeled and shaved into ribbons 2 large ripe tomatoes, cut into chunks or wedges 1/3 cup Greek-style feta, crumbled 1 cup Fresh oregano leaves (or basil, if you're vibing that way) 1/2 tsp nigella seeds (optional, but delightful) 1.5 tbsp extra virgin olive oil (drizzle generously) 1 tsp red or white wine vinegar Salt and freshly cracked black pepper, to taste Method Prep the Produce: Use a veggie peeler to create long, tender ribbons of UNS Yellow Muskmelon. Cut your juicy tomatoes into irregular, rustic chunks. Assemble the Salad: Scatter the melon ribbons and tomato chunks across a serving plate. No need to overthink the layout — rustic looks great. Add the Feta & Herbs: Crumble feta over the top, then sprinkle with fresh oregano leaves (or basil if that’s what you’ve got). Add nigella seeds for a subtle pop, if using. Dress with Boldness: Drizzle everything with a good glug of olive oil and a splash of vinegar. Finish with salt and plenty of freshly cracked black pepper. Serve: Serve immediately, preferably outdoors with a cool breeze and a drink in hand. It’s not just a salad, it’s the vibe.
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UNS Red Plum & Microgreens Summer Salad
This refreshing summer salad combines the sweet, juicy flavor of UNS Red Plums with crisp greens, creamy feta, and a zesty dressing — perfect for light lunches or as a beautiful side dish. Ingredients 3 UNS Red Plums, sliced 2 cups UNS Sakura Microgreen Mix 1/4 cup crumbled feta cheese (optional) 1/4 cup walnuts, toasted 1/2 cup UNS Microgreens radish 1 tbsp olive oil 1 tsp balsamic vinegar Salt and pepper to taste 1/2 cup UNS Microgreens mustard Method Prepare the base: In a large bowl, combine arugula, UNS Microgreens, and toasted walnuts. Add the plums: Gently toss in sliced UNS Red Plums. Dress the salad: Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Top and serve: Sprinkle crumbled feta on top if using, and serve immediately.
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