Recipe
Recipe
UNS Basil Pesto Pasta
A classic dish elevated by the aromatic freshness of UNS Basil, this pesto pasta is both flavorful and satisfying. Ideal for a quick dinner or a delightful lunch. Ingredients 2 cups fresh UNS Basil leaves 2 cloves garlic 1/4 cup pine nuts 1/2 cup grated Parmesan cheese 1/2 cup olive oil Salt and pepper to taste 200g pasta of your choice Method Cook the pasta according to package instructions. Drain and set aside. In a food processor, combine UNS Basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth. Season the pesto with salt and pepper to taste. Toss the cooked pasta with the pesto until evenly coated. Serve warm, garnished with additional Parmesan if desired.
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Wild Arugula & Pansy Salad with Basil-Orange Blossom Dressing
This vibrant, floral salad is a celebration of edible beauty. Peppery wild arugula pairs beautifully with fresh pansies, oranges, and a fragrant basil-orange blossom vinaigrette. It’s light, refreshing, and perfect for spring or garden-inspired dining. Ingredients 2 cups wild arugula (or baby rocket ) 1 orange, peeled and sliced into rounds or segments 1/4 cup UNS Edible Flowers (e.g. mixed, violas, nasturtiums) 2 tablespoons chopped walnuts or pistachios (optional, for crunch) 1 tablespoon crumbled goat cheese or feta (optional) 2 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed orange juice 1 teaspoon white wine vinegar or rice vinegar 1 teaspoon orange blossom water 1 tablespoon finely chopped UNS Basil microgreen Salt and black pepper, to taste Method Make the dressing: In a small bowl, whisk together olive oil, orange juice, vinegar, orange blossom water, and chopped basil. Season with salt and pepper to taste. Assemble the salad: In a large bowl or plate, gently layer wild arugula, orange slices, edible flowers, and nuts or cheese if using. Dress & serve: Drizzle the basil-orange blossom dressing over the salad just before serving. Gently toss or leave undisturbed for presentation. Serve chilled.
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Fresh Fig Upside-Down Cake
A rich and tender upside-down cake layered with caramelized fresh UNS figs. This show-stopping dessert is full of deep flavor, warm spice, and visual appeal — perfect for fall gatherings or when figs are in season. Ingredients 6–8 fresh UNS Figs, sliced in half or thick rounds 1/3 cup brown sugar 3 tablespoons unsalted butter 1 cup all-purpose flour 1/2 cup almond flour (or sub with more all-purpose) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup u nsalted butter, softened 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup plain yogurt or sour cream Method Prepare the fig topping: Preheat oven to 175°C (350°F). In a small saucepan, melt 3 tbsp butter with brown sugar until bubbly. Pour into a greased 9-inch cake pan. Arrange fig slices on top, cut side down. Make the cake batter: In a bowl, whisk together flours, baking powder, soda, salt, and spices. In another bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Mix in yogurt. Gradually add dry ingredients, mixing until just combined. Assemble & bake: Pour batter over the figs and smooth the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Cool & invert: Let cake cool in the pan for 10 minutes, then carefully invert onto a serving plate. Allow to cool slightly before serving.
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Roasted Black Grape & Goat Cheese Flatbread
This Roasted Black Grape & Goat Cheese Flatbread is a perfect harmony of sweet, savory, and creamy flavors. Juicy UNS Black Grapes caramelize beautifully in the oven, pairing wonderfully with tangy goat cheese and aromatic thyme. It’s an easy yet elegant dish ideal for appetizers, brunch, or light entertaining. Ingredients 1 cup UNS Black Grapes, halved 1 store-bought flatbread or naan 1/2 cup goat cheese 1 tsp olive oil 1 tsp honey (plus extra for drizzling) A few fresh thyme sprigs Salt & black pepper to taste Method Preheat oven to 200°C (392°F). Place halved UNS Black Grapes on a baking tray, drizzle with olive oil, sprinkle with salt and roast for 10 minutes until soft and slightly blistered. Spread goat cheese evenly over flatbread. Top with roasted grapes and thyme. Drizzle with honey and bake for 5 minutes until the edges are golden. Serve warm, drizzled with extra honey.
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Thai Green Mango Salad (Som Tum Mamuang)
This Thai Green Mango Salad is a bold, refreshing dish that brings together tangy, spicy, and slightly sweet flavors in every bite. Made with crisp UNS Green Mango and traditional Thai ingredients, it's the perfect balance of crunch and zing. Ideal as a light side or a vibrant main for warm days or fresh starts. Ingredients 1 cup shredded UNS Green Mango 1 clove garlic 1–2 bird’s eye chilies (to taste) 1 tbsp roasted peanuts, crushed 5 cherry tomatoes, halved 1 tbsp lime juice 1 tsp soy sauce or fish sauce 1 tsp palm sugar or honey Fresh cilantro for garnish Method Crush garlic and chili in a mortar and pestle. Add shredded mango, tomatoes, lime juice, sauce, and sugar. Gently mix together. Top with crushed peanuts and cilantro. Serve immediately.
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Mango Lassi Popsicles
These Mango Lassi Popsicles are a frozen twist on the classic Indian drink, blending the tropical sweetness of UNS Palmer Mango with creamy yogurt and a hint of cardamom. They're refreshing, naturally sweet, and packed with flavor — perfect for cooling down on hot summer days. Easy to make and loved by all ages, they’re a healthy treat you’ll reach for again and again. Ingredients 2 ripe UNS Palmer Mangoes, peeled and chopped 1 cup plain yogurt 2 tbsp honey or maple syrup 1/4 tsp ground cardamom 1/4 cup milk (optional, for thinning) Method Blend mango, yogurt, honey, and cardamom until smooth. Add milk if needed. Pour into popsicle molds and freeze for 6 hours or overnight. Unmold and enjoy on a hot day.
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Sweet Melon Mint & Lime Agua Fresca
Light, hydrating, and naturally sweet, this Sweet Melon Mint & Lime Agua Fresca is the perfect drink for warm days. Made with juicy UNS Sweet Melon, fresh mint, and a splash of lime, it delivers a cool burst of flavor in every sip. It's quick to prepare and ideal for sipping poolside, at brunch, or as a healthy soda alternative. Ingredients 2 cups UNS Sweet Melon, cubed 1 tbsp lime juice 4–5 mint leaves 1 tsp honey or agave syrup (optional) 1 cup cold water Ice cubes Method Blend melon, lime juice, mint, sweetener, and water until smooth. Strain if preferred. Serve over ice and garnish with mint.
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Rock Melon & Prosciutto Skewers
These Rock Melon & Prosciutto Skewers are a simple yet elegant appetizer that brings together sweet and savory in perfect harmony. Juicy UNS Rock Melon pairs beautifully with salty prosciutto and aromatic basil for a bite-sized flavor explosion. Ideal for entertaining, these skewers look sophisticated but take just minutes to prepare. Ingredients 1/2 UNS Rock Melon, cut into bite-sized cubes 6–8 thin slices prosciutto, halved some fresh basil leaves Skewers or toothpicks Balsamic glaze (optional) Method Wrap each melon cube with half a slice of prosciutto. Skewer with a basil leaf between melon and meat. Drizzle with balsamic glaze before serving, if desired.
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Honey Melon Smoothie Bowl
This Honey Melon Smoothie Bowl is a cool, creamy way to start your day — naturally sweet and bursting with fresh flavor. Featuring chilled UNS Honey Melon and banana, it's a hydrating blend that pairs perfectly with your favorite toppings. Whether for breakfast or a midday refresh, it's as beautiful to look at as it is nourishing. Ingredients 2 cups UNS Honey Melon, cubed and chilled 1 ripe banana 1/4 cup coconut or almond milk 1 tsp honey or agave (optional) half cup Chia seeds half cup granola half cup fresh berries half cup melon cubes half cup shredded coconut Method Blend honey melon, banana, milk, and sweetener until thick and smooth. Pour into bowls and top with all the toppings. Serve immediately as a cool, refreshing breakfast.
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Cool Down with a Refreshing Cucumber and Microgreen Cooler
Summer is the perfect time to experiment with refreshing and healthy drinks, and what better way to cool down than with a delicious and nutritious Cucumber and Microgreen Cooler featuring UNS Jumeirah Microgreen Mix from Unsfarms? Our naturally grown microgreens add a crisp, fresh taste and extra nutrition to your drink, making it the ideal beverage for hot days. Ingredients and Method Ingredients 1/2 cup mixed microgreens (UNS Jumeirah Microgreen Mix) 1/2 cup cucumber, sliced 1/4 cup lime juice 2 cups sparkling water 1/4 cup honey or agave syrup 4-5 Ice cubes Cucumber slices and microgreens for garnish Method Blend the Microgreens and Cucumber: Start by blending the mixed microgreens and cucumber with 1 cup of water until smooth. This combination not only provides a fresh flavor but also packs the drink with vitamins and minerals. Strain the Mixture: Strain the blended mixture to remove any solids. This step ensures a smooth and refreshing juice base for your cooler. Combine Ingredients: In a large pitcher, combine the strained microgreen-cucumber juice with lime juice, honey or agave syrup, and sparkling water. Stir well to ensure that all the ingredients are mixed thoroughly. Serve and Garnish: Pour the mixture over ice cubes in glasses. Garnish with cucumber slices and additional microgreens for a beautiful and appetizing presentation.
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