Recipe
Recipe
Parsley and Lime Green Juice
This Parsley and Lime Green Juice is a revitalizing drink packed with UNS Fresh Parsley, spinach, cucumber, and lime. It’s rich in vitamins and antioxidants, making it a refreshing and energizing way to start your day or boost your afternoon. Ingredients 1/2 cup UNS Fresh Parsley (UNS Fresh Parsley) 1 cup spinach 1/2 cucumber, chopped 1/4 cup lime juice 1 cup water Optional: Ice cubes for serving Method Prepare Ingredients: Wash and roughly chop the parsley, spinach, and cucumber for easier blending. This helps the greens blend smoothly and prevents large chunks. Blend Ingredients: Place the parsley, spinach, cucumber, lime juice, and water into a blender. Blend on high until the mixture is smooth and well-combined. The juice should have a vibrant green color. Strain for Smoothness: For a silky texture, strain the juice through a fine sieve or cheesecloth to remove pulp. This step is optional but recommended for a smoother drinking experience. Serve Cold: Pour the juice into glasses over ice, if desired. Garnish with a sprig of parsley or a slice of lime for an extra touch, and enjoy this refreshing, health-boosting drink.
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Sage Butter Pasta
This comforting Sage Butter Pasta combines the richness of butter with the earthy aroma of UNS Fresh Sage. It’s a simple yet satisfying dish, perfect for cozy dinners and easily elevated with a sprinkle of Parmesan. Ingredients 1 cup cooked pasta (like spaghetti or fettuccine) 2 tbsp butter 1/4 cup UNS Fresh Sage, chopped (UNS Fresh Sage) Salt and pepper to taste Parmesan cheese for garnish Optional: A sprinkle of red pepper flakes for a spicy kick Method Melt Butter and Add Sage: In a medium skillet, melt the butter over medium heat until it begins to bubble slightly. Add the chopped sage leaves and cook for 2-3 minutes, allowing the sage to infuse the butter and become fragrant. The leaves should start to crisp up slightly, releasing their earthy aroma. Add Cooked Pasta: Add the cooked pasta to the skillet, tossing it in the sage butter to coat evenly. Let the pasta absorb the flavors for a minute or two, stirring occasionally. Season to Taste: Add salt and pepper to taste, and toss again to distribute the seasoning. For a spicy twist, sprinkle a pinch of red pepper flakes for a hint of heat that complements the sage. Serve and Garnish: Transfer the pasta to serving plates and top with freshly grated Parmesan cheese. Garnish with a few whole sage leaves if desired, and serve warm. This dish pairs beautifully with a side of crusty bread or a light salad.
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Eggplant and Tomato Baked Ratatouille
A delicious and healthy vegetable dish, this ratatouille is a perfect mix of eggplant, tomatoes, zucchini, and onions, roasted with olive oil and fresh herbs. It's a flavorful and colorful side dish that pairs well with almost any main meal. Garnished with fresh herbs and edible flowers, it looks as good as it tastes. Ingredients 1 large eggplant (≈ 450 grams) 2 large tomatoes (≈ 400 grams) 2 large zucchinis (≈ 250 grams) 1 large onion (≈ 150 grams) 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper Fresh thyme (1-2 sprigs) Fresh basil (a handful, for garnish) Edible flowers or microgreens (20 grams, for garnish) Method Preheat your oven to 180°C (350°F). Slice the eggplant, tomatoes, zucchini, and onion into thin rounds. Layer the vegetables in a baking dish, alternating between eggplant, tomato, zucchini, and onion. Drizzle with olive oil, sprinkle with salt and pepper, and add thyme leaves. Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes to brown the vegetables. Garnish with fresh basil and edible flowers before serving.
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Refreshing Cucumber, Celery, and Herb Juice
This refreshing juice combines crisp cucumbers, celery, and aromatic herbs like basil, mint, and tarragon. It's a cool and hydrating drink, perfect for hot days. Ingredients 5 mini cucumbers (≈ 250 grams) 4 celery sticks (≈ 200 grams) 5 sprigs fresh basil (≈ 10 grams) 3 sprigs fresh mint (≈ 6 grams) 1 sprig tarragon (≈ 2 grams) 1 sprig thyme (≈ 2 grams) 1 sprig rosemary (≈ 2 grams) 2 tbsp edible flowers (for garnish) 2 cups cold water Method Wash and chop cucumbers and celery into smaller pieces. Place all the ingredients into a blender or juicer, adding cold water. Blend until smooth. Strain the juice if preferred clear or serve as-is for a thicker consistency. Pour into glasses and serve chilled.
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Cucumber Herb Juice
A vibrant juice with fresh cucumbers, celery, and a variety of herbs. Thisdrink is an excellent thirst quencher, made with cooling ingredients like basil, mint, and thyme. Ingredients 1 medium cucumber (≈ 150 grams, chopped) 1.5 celery sticks (≈ 75 grams, chopped) 1 sprig fresh basil (≈ 5 grams) 1 sprig mint (≈ 5 grams) 1 sprig tarragon (≈ 2 grams) 1 sprig thyme (≈ 2 grams) 1 cup cold water 1 tbsp lemon juice (optional) Method Combine cucumbers, celery, and herbs in a juicer or blender. Add cold water and blend until smooth. Strain if desired. Pour into glasses and add lemon juice.
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Mixed Bean & Corn Salad with Herb Dressing
This hearty and colorful salad combines beans, corn, tofu, and fresh sprouts, dressed in a tangy herb dressing. It’s a great option for a light meal or a side dish, packed with protein and vibrant flavors. Garnishedwith fresh herbs and edible flowers, it’s a feast for both the eyes and the taste buds. Ingredients 2 cups cooked mixed beans (snow beans, fine beans) 2 cups corn kernels 1 large cucumber, diced 1/2 block of tofu, cubed 2 cups fresh sprouts 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1 tbsp fresh basil, chopped 2 tbsp olive oil 1 tbsp lemon juice Salt and pepper to taste Method In a large bowl, combine the beans, corn, cucumber, tofu, and sprouts. Mix the chopped herbs with olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently. Let sit for 10 minutes to enhance the flavors.
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Pumpkin & Ginger Soup with Cauliflower Garnish
This comforting pumpkin and ginger soup is warm and flavorful, with a spicy kick from fresh ginger. Roasted cauliflower adds texture and richness as a garnish, making it a satisfying soup for cool days. The smooth, creamy soup is paired beautifully with the crispy cauliflower. Ingredients 2 small pumpkins, peeled and cubed 2 large cauliflower florets 3 garlic cloves, minced 2 tbsp fresh ginger, grated 2 large onions, chopped 1 tbsp olive oil Salt and pepper to taste Method Sauté garlic, ginger, and onions in olive oil until fragrant and softened. Add pumpkin cubes and cover with water. Season with salt and pepper and simmer for 30 minutes until the pumpkin is soft. Blend the soup until smooth and creamy. Adjust seasoning if needed. Roast cauliflower florets with olive oil, salt, and pepper at 200°C (400°F) until golden and crispy. Serve the soup topped with roasted cauliflower.
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Broccoli Stem and Florets Soup
A nourishing and creamy soup made from broccoli stems, this dish is a great way to use up leftover stems. With a savory base of garlic, ginger, and onions, it's a rich and comforting soup. Garnished with broccoli florets and fresh herbs, it's healthy and satisfying. Ingredients 2 cups broccoli stems, chopped 1 cup broccoli florets (for garnish) 2 large onions, chopped 4 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tbsp olive oil 4 cups vegetable broth or water Salt and pepper to taste Fresh parsley or chives for garnish Edible flowers or microgreens for garnish Method Peel and chop the broccoli stems into small pieces. In a large pot, heat olive oil and sauté the onions, garlic, and ginger until fragrant. Add the broccoli stems and vegetable broth. Bring to a boil, then reduce to a simmer for 20-30 minutes until the stems are tender. Blend the soup until smooth and creamy. Steam or blanch the broccoli florets and set aside for garnish. Serve the soup garnished with broccoli florets and fresh herbs.
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Roasted Vegetable & Microgreen Salad
A warm, hearty salad with roasted carrots, peppers, and onions, served with refreshing cucumber and mixed microgreens. The balance of warm and cool elements creates a delightful contrast, and the fresh herbs elevate the flavors. Perfect for a light lunch or side dish. Ingredients 3 cups mixed microgreens 2 large carrots, diced 2 large cucumbers, sliced 2 red bell peppers, sliced 2 large onions, sliced 2 tbsp olive oil Salt and pepper to taste Fresh herbs (parsley, basil) for garnish Edible flowers or microgreens for garnish Method Preheat the oven to 200°C (400°F). Toss the carrots, peppers, and onions in olive oil, salt, and pepper. Roast for 25-30 minutes until tender. Let the roasted vegetables cool, then mix with fresh cucumber slices and microgreens. Garnish with fresh herbs or microgreens before serving.
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Broccoli and Mushroom Stir-Fry with Garlic and Ginger
This stir-fry combines tender broccoli and earthy mushrooms, sautéed with garlic and ginger. A savory dish that’s packed with flavor, it’s perfect as a side or a light main meal. Garnished with green onions and edible flowers, it's both healthy and visually appealing. Ingredients 2 large heads of broccoli, cut into florets 2 cups assorted mushrooms (button, oyster, shiitake), sliced 3 garlic cloves, minced 2 tbsp fresh ginger, grated 2 tbsp soy sauce or Schezwan sauce 1 tbsp sesame oil 2 green onions, chopped (for garnish) Edible flowers or microgreens for garnish Method Heat sesame oil in a pan over medium heat. Add garlic and ginger and sauté until fragrant. Add broccoli and mushrooms, and stir-fry for 5-7 minutes until the vegetables are tender but still crisp. Add soy sauce or Schezwan sauce and cook for another 2 minutes. Garnish with chopped green onions and edible flowers before serving.
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Iceberg Lettuce Salad with Lemon Vinaigrette
This refreshing Iceberg Lettuce Salad is made with crisp, crunchy lettuce, and topped with a zesty lemon vinaigrette dressing. The bright and tangy flavors of the lemon complement the fresh greens, creating a light and delicious dish perfect for any meal. Ingredients 1 head of iceberg lettuce 1 cucumber, sliced 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1/4 cup crumbled feta cheese (optional) 1/4 cup olives (black or green, optional) Fresh herbs (parsley or dill, optional) For the Lemon Vinaigrette: 2 tbsp fresh lemon juice 1/4 cup extra virgin olive oil 1 tsp Dijon mustard 1 tsp honey or maple syrup (optional for sweetness) Salt and pepper to taste Method Prepare the lettuce: Wash the iceberg lettuce thoroughly under cold water. Dry it well using a paper towel or salad spinner to remove excess moisture. Cut the lettuce into wedges or tear it into bite-sized pieces. Prepare the vegetables: Slice the cucumber into thin rounds. Peel and thinly slice the red onion. Cut the cherry tomatoes in half. Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Adjust the sweetness or acidity as needed by adding more honey or lemon juice. Assemble the Salad: In a large bowl, add the iceberg lettuce, cucumber slices, red onion, cherry tomatoes, and any optional ingredients like olives or crumbled feta cheese. Drizzle the lemon vinaigrette over the salad. Toss and Serve: Gently toss all the ingredients to combine, ensuring the dressing coats everything evenly. Serve immediately as a fresh, crunchy side dish or a light main course.
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Baked Tomatoes with Herbs and Cheese
A flavorful dish featuring juicy tomatoes stuffed with a blend of aromatic herbs and melted cheese. Roasted to perfection, the combination of tender tomatoes and savory cheese creates a delightful and satisfying appetizer or side dish. Ingredients 4 medium-sized ripe tomatoes 1/4 cup breadcrumbs (preferably fresh) 1/4 cup grated Parmesan cheese (or any cheese of your choice) 1 tbsp olive oil 1 tsp garlic powder 1 tsp dried oregano or Italian seasoning Salt and pepper to taste Fresh basil or parsley for garnish (optional) Method Prepare the tomatoes: Preheat the oven to 375°F (190°C). Slice the tops off the tomatoes and carefully scoop out the insides using a spoon, leaving a hollow shell. (You can save the tomato pulp for soups or sauces later.) Place the hollowed tomatoes in a baking dish. Make the filling: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano (or Italian seasoning), salt, and pepper. Drizzle the olive oil over the breadcrumb mixture and toss to coat. The breadcrumbs should be lightly moist but not soaked. Spoon the breadcrumb mixture into the hollowed tomatoes, pressing gently to pack the filling. Bake the tomatoes: Place the filled tomatoes in the baking dish and drizzle a little extra olive oil over the top of each tomato. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the breadcrumb topping is golden and crispy. Serve: Once done, remove the tomatoes from the oven and let them cool slightly. Garnish with fresh basil or parsley, if desired. Serve as a side dish, appetizer, or even a light main course.
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