Recipe
Recipe
Zucchini Stir Fry
A quick and healthy dish featuring tender zucchini slices sautéed with vibrant vegetables and seasoned with savory spices. This light, flavorful stir fry makes for a delicious side or a simple, nutritious main course. Ingredients 3 medium zucchinis, sliced into half-moons or thin rounds 1 tbsp olive oil or sesame oil 1 small onion, thinly sliced 1 bell pepper, thinly sliced (optional) 2-3 cloves garlic, minced 1 tbsp soy sauce (or tamari for gluten-free) 1 tsp sesame oil (optional, for extra flavor) 1 tbp rice vinegar or lemon juice 1 tsp honey or maple syrup (optional) Salt and pepper to taste Red pepper flakes (optional, for spice) 1 tbsp sesame seeds (optional, for garnish) Fresh herbs like cilantro or parsley for garnish (optional) Method Prepare the vegetables: Wash the zucchinis and cut them into thin rounds or half-moons. Slice the onion and bell pepper (if using) into thin strips. Mince the garlic. Heat the pan: Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat. Cook the vegetables: Add the sliced onion and bell pepper (if using) to the pan. Stir-fry for about 2-3 minutes, until they begin to soften. Add the sliced zucchini and garlic to the pan. Stir-fry for another 5-7 minutes, or until the zucchini is tender but still crisp. Avoid overcooking so that the zucchini retains some of its crunch. Season the stir-fry: Add the soy sauce, sesame oil (optional), rice vinegar or lemon juice, and honey or maple syrup (if using) to the pan. Stir everything together to coat the vegetables evenly in the sauce. Season with salt, pepper, and red pepper flakes (if you like a bit of spice). Stir for another minute to combine. Garnish and serve: Remove the pan from the heat and sprinkle sesame seeds over the stir-fry for added crunch (optional). Garnish with fresh cilantro or parsley if desired. Serve immediately as a side dish or over rice for a light, healthy meal.
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Sautéed Baby Spinach and Tofu
A nutritious and flavorful dish featuring tender spinach and crispy tofu, sautéed together with garlic and seasonings. This quick, easy meal is packed with protein and vitamins, making it a healthy and satisfying option. Ingredients 6 cups fresh baby spinach (washed and dried) 1 block (14 oz) firm tofu, drained and cubed (about 1 1/2 cups of cubed tofu) 1 tbsp olive oil or sesame oil 2 cloves garlic, minced (about 2 teaspoons) 2 tbsp soy sauce or tamari (for gluten-free option) 1 tbsp sesame oil (optional, for extra flavor) 1 tbsp rice vinegar or lemon juice (optional) 1/2 tsp crushed red pepper flakes (optional, for spice) Salt and pepper to taste 1 tbsp sesame seeds (optional, for garnish) Fresh cilantro or green onions for garnish (optional) Method Prepare the tofu: Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a weight on top for 10 minutes. Then cut the tofu into 1-inch cubes (about 1 1/2 cups). Cook the tofu: Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium heat. Add the cubed tofu to the skillet and cook, turning occasionally, until golden brown and crispy on all sides (about 7-8 minutes). Once crispy, remove the tofu from the skillet and set it aside. Sauté the garlic and spinach: In the same skillet, add the remaining 1 tablespoon of oil if needed. Add the minced garlic (about 2 teaspoons) and sauté for 1-2 minutes until fragrant. Add the 6 cups of baby spinach in batches if necessary. Cook, stirring occasionally, for about 2-3 minutes until the spinach wilts down. Combine tofu and spinach: Once the spinach is wilted, return the tofu to the skillet and stir to combine. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil (optional), 1 tablespoon of rice vinegar or lemon juice (optional), and 1/2 teaspoon of crushed red pepper flakes (optional). Season with salt and pepper to taste. Stir everything together and cook for another 1-2 minutes to allow the flavors to combine. Serve: Remove from heat and serve immediately. Garnish with sesame seeds and fresh cilantro or green onions if desired.
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Super Micro Salad
A vibrant, nutrient-packed dish made with a mix of microgreens, such as arugula, radish, and sunflower, topped with fresh veggies and a light dressing. This quick, refreshing salad is full of vitamins, minerals, and antioxidants for a healthy, energizing bite. Ingredients 2 cups from UNS Super Micro Salad pack 1/2 cup cherry tomatoes, halved 1/4 cup cucumber, thinly sliced 1/4 cup shredded carrots 1/4 cup red bell pepper, thinly sliced 1 tbsp olive oil 1 tbsp lemon juice or apple cider vinegar 1 tsp honey (optional) Salt and freshly ground black pepper, to taste 1 tbsp toasted sunflower seeds or pumpkin seeds (optional) 1 tbsp crumbled feta or goat cheese (optional) Fresh herbs (optional: parsley, basil, or mint) Method Prepare the ingredients: Wash and dry the UNS Super Micro Salad thoroughly. Slice the cherry tomatoes and cucumber into bite-sized pieces. Shred the carrots and slice the red bell pepper thinly. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice or apple cider vinegar, honey (optional), salt, and pepper. Taste and adjust seasoning as needed. Assemble the salad: In a large mixing bowl, combine the UNS Super Micro Salad mix, cherry tomatoes, cucumber, shredded carrots, and bell pepper. Drizzle the dressing over the salad and toss gently to coat. Garnish and serve: Top the salad with toasted sunflower or pumpkin seeds, and crumbled feta or goat cheese (if using) for added flavor and texture. Garnish with fresh herbs like parsley, basil, or mint if desired.
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Celery Stick Vegetables
Refreshing snack featuring crisp celery sticks paired with a creamy dip. This simple, healthy appetizer is perfect for snacking, offering a satisfying crunch and a burst of flavor in every bite. Ingredients 4-5 celery sticks, cut into 3-4 inch pieces 1/2 cup carrots, cut into sticks (about 1/4-inch thick) 1/2 cup cucumber, cut into sticks (about 1/4-inch thick) 1/4 cup bell pepper (any color), cut into thin strips 1/4 cup cherry tomatoes, halved 1/4 cup radishes, sliced thinly (optional) 2 tbsp hummus, ranch dip, or your favorite dip (optional for serving) Fresh parsley or cilantro for garnish (optional) Method Prepare the vegetables: Wash the celery sticks, carrots, cucumber, and bell peppers thoroughly. Cut the celery sticks into 3-4 inch pieces. Slice the carrots and cucumber into thin sticks, and cut the bell peppers into thin strips. Slice the radishes and halve the cherry tomatoes if using. Arrange the vegetables: On a large platter or serving plate, arrange the celery sticks, carrot sticks, cucumber sticks, bell pepper strips, and cherry tomatoes. You can group them together or create small sections for each vegetable. Serve with dip (optional): Serve with a side of hummus, ranch dip, or any dressing of your choice. Garnish with fresh parsley or cilantro for a burst of color and extra flavor.
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Colorful Capsicum with Gram Flour
Vibrant dish made with fresh bell peppers (capsicum) coated in seasoned gram flour and lightly sautéed or roasted. The result is a crunchy, flavorful combination of sweet peppers and a savory, spiced coating, perfect as a side dish or snack. Ingredients 2 medium-sized capsicums (bell peppers), one red and one yellow (or any color combination) 1/2 cup gram flour (besan) 1 tbsp olive oil or vegetable oil 1 medium onion, finely chopped 1-2 cloves garlic, minced 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chili powder (adjust to taste) 1 tsp garam masala (optional) Salt to taste Fresh coriander leaves (for garnish) Lemon juice (optional, for extra tang) Water as needed (to adjust batter consistency) Method Prepare the capsicum: Wash the capsicums (bell peppers) thoroughly and remove the seeds and stems. Cut them into strips or bite-sized pieces, whichever you prefer. Make the gram flour batter: In a bowl, add the gram flour (besan), turmeric powder, red chili powder, and salt. Gradually add a little water and whisk to make a smooth batter (it should be thick enough to coat the capsicum pieces but not too runny). Cook the spices: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the cumin seeds and sauté for a few seconds until they begin to crackle. Add the chopped onion and garlic, sautéing until the onions become translucent (about 3-4 minutes). Add the capsicum: Add the chopped capsicum pieces to the skillet and stir well. Cook for about 5-7 minutes, stirring occasionally, until the capsicum softens slightly but still maintains its crunch. Coat with gram flour: Pour the prepared gram flour batter over the cooked capsicum. Toss gently to coat the capsicum pieces with the batter, making sure each piece is well covered. If the batter seems too thick, add a little water to loosen it. Cook for another 3-5 minutes, stirring occasionally, to allow the gram flour to cook and become crispy. Final touch and serve: Once the capsicum is tender and the gram flour is slightly crispy, remove from heat. Garnish with fresh coriander leaves and a squeeze of lemon juice for extra flavor. Serve hot as a side dish or snack.
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Spicy chili packed with beans, vegetables
A hearty and spicy chili packed with beans, vegetables, and bold flavors. This comforting dish is perfect for a quick meal or as a crowd-pleasing party dish. Serve it with a side of bread or over rice for a wholesome experience. Ingredients 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 medium bell pepper (any color), chopped 1 medium carrot, diced 1 cup cooked or canned kidney beans (rinsed and drained) 1 cup cooked or canned black beans (rinsed and drained) 1 can (14.5 oz) diced tomatoes 1 cup vegetable broth or water 2 tsp chili powder 1 tsp cumin powder 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional, for extra heat) Salt and pepper to taste Fresh cilantro, chopped (optional, for garnish) Lime wedges (optional, for serving) Method Prepare the vegetables: Wash and chop the onion, garlic, bell pepper, and carrot. Cook the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant. Add the bell pepper and carrot, and cook for another 5 minutes, stirring occasionally. Build the flavors: Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables with the spices. Simmer the chili: Add the diced tomatoes (with juice), vegetable broth, kidney beans, and black beans to the pot. Stir everything together. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. Adjust seasoning and serve: Taste the chili and adjust the seasoning with salt and pepper. Garnish with fresh cilantro and serve with lime wedges on the side for added flavor.
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Home made Fresh Chilly oil
Chili oil is a versatile condiment made with aromatic spices and red chili infused in oil. It's perfect for drizzling over noodles, dumplings, pizzas, or even salads to add a spicy kick and rich flavor. Ingredients 1/2 cup neutral oil (vegetable, canola, or grapeseed oil) 10-20 red chillis chopped in small pieces. 1 tbsp paprika (optional, for color) 1 tsp sesame seeds 2 cloves garlic, minced 1-inch piece of ginger, thinly sliced 1 star anise (optional) 1 small cinnamon stick (optional) 1 tsp soy sauce (optional, for added depth) Salt to taste Method Prepare the spices: Measure out the chopped red chillis, paprika, sesame seeds, and other spices. Mince the garlic and slice the ginger. Heat the oil: In a small saucepan, heat the oil over medium heat until it reaches approximately 275°F (135°C). You’ll know it’s ready when a piece of garlic sizzles lightly upon contact. Infuse the oil: Add the minced garlic, sliced ginger, star anise, and cinnamon stick to the hot oil. Let them sizzle for 2-3 minutes until fragrant but not burnt. Combine with chili flakes: In a heatproof bowl, mix the chopped red chillis, paprika, sesame seeds, and salt. Carefully pour the hot oil through a strainer onto the chili mixture. Stir to combine and let it sit for 10 minutes to develop flavors. Add optional ingredients: Stir in soy sauce if desired, adjusting salt to taste. Cool and store: Once cooled, transfer the chili oil to a clean, airtight jar. Store in the refrigerator for up to a month.
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Rosemary Infused Olive Oil
A simple and aromatic infusion of olive oil with fresh rosemary and garlic. This versatile condiment adds a burst of herbal flavor to salads, bread, roasted vegetables, or meats. Perfect for elevating your everyday dishes. Ingredients 1 cup extra virgin olive oil 2-3 fresh rosemary sprigs 2 cloves garlic, lightly smashed 1/4 tsp chili flakes (optional, for a hint of spice) Pinch of salt Method Prepare the ingredients: Wash and pat dry the rosemary sprigs to ensure there’s no moisture. Lightly smash the garlic cloves to release their flavor. Heat the oil: In a small saucepan, pour in the olive oil. Add the rosemary sprigs, garlic, and chili flakes (if using). Infuse the oil: Heat the mixture over low heat for about 10-15 minutes. Ensure the oil doesn’t reach a boil, as overheating can ruin the flavor. The goal is a gentle simmer to allow the flavors to infuse. Cool and strain: Remove the saucepan from heat and let the oil cool completely. Strain the oil into a clean glass jar or bottle, discarding the rosemary and garlic. Store and use: Store in an airtight container in a cool, dark place for up to two weeks.
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Sautéed Sakura Microgreens
A delicate and flavorful dish that highlights the unique taste of sakura microgreens. Lightly sautéed with garlic and olive oil, this dish can be served as a side or a topping for rice, pasta, or toast. The quick preparation ensures the microgreens retain their freshness and vibrant flavor. Ingredients 2 cups sakura microgreens 1 tbsp olive oil 1 clove garlic, minced 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper (optional) 1 tsp lemon juice (optional, for added freshness) Method Prepare the microgreens: Rinse the sakura microgreens gently under cold water and pat them dry with a clean kitchen towel. Sauté the garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Cook the microgreens: Add the sakura microgreens to the skillet and toss gently for 1-2 minutes until just wilted. Avoid overcooking to retain their fresh taste and texture. Season and finish: Season with salt and black pepper to taste. Drizzle with lemon juice if desired, and toss to combine. Serve: Transfer to a serving plate and enjoy warm as a side dish or as a topping.
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Radish Microgreen Salad
A crisp and refreshing salad featuring radish microgreens, fresh vegetables, and a light lemon vinaigrette. Perfect as a healthy side dish or a quick snack, this salad offers a delightful combination of textures and flavors. Ingredients 2 cups radish microgreens 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, sliced thinly 1/4 cup radishes, sliced thinly 1/4 cup red bell pepper, diced 2 tbsp olive oil 1 tbsp lemon juice 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper 1 tsp honey or maple syrup (optional) Fresh parsley or dill for garnish Method Prepare the vegetables: Rinse the radish microgreens gently under cold water and pat them dry. Wash and slice the cucumber, radishes, and cherry tomatoes. Dice the red bell pepper. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and honey (if using) to create a light vinaigrette. Assemble the salad: In a large bowl, combine the radish microgreens, cherry tomatoes, cucumber slices, radishes, and diced bell pepper. Drizzle the lemon vinaigrette over the salad and toss gently to coat. Garnish and serve: Transfer the salad to a serving plate and garnish with fresh parsley or dill for an extra burst of color and flavor.
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Broccoli Microgreen Medley
A fresh and crunchy vegetable medley featuring broccoli microgreens as the star ingredient. Packed with nutrients and vibrant colors, this dish is perfect as a healthy snack, side, or salad base. Ingredients 2 cups broccoli microgreens 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/2 cup bell pepper (any color), diced 1/4 cup shredded carrots 2 tbsp olive oil 1 tbsp lemon juice 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper Fresh parsley or chives for garnish Method 1. Prepare the vegetables: a. Rinse the broccoli microgreens gently under cold water and pat them dry. b. Wash and dice the cucumber and bell peppers. Halve the cherry tomatoes and shred the carrots. 2. Make the dressing: a. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. 3. Assemble the medley: a. In a large bowl, combine the broccoli microgreens, cherry tomatoes, cucumber, bell peppers, carrots, and sweet corn (if using). b. Drizzle the dressing over the mixture and toss gently to coat. 4. Garnish and serve: a. Transfer the vegetable medley to a serving plate and garnish with fresh parsley or chives.
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Red Radish Microgreen Stir-Fry
A quick and healthy stir-fry featuring vibrant red radish microgreens paired with lightly sautéed vegetables. This dish offers a perfect balance of crunch, flavor, and nutrition, making it a delicious side or a light main course. Ingredients 2 cups red radish microgreens 1/2 cup red bell pepper, sliced thinly 1/2 cup carrots, julienned 1/4 cup green onions, sliced 1 clove garlic, minced 1 tbsp olive oil or sesame oil 1 tsp soy sauce or tamari (optional) 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper 1 tsp sesame seeds (optional, for garnish) Method 1. Prepare the ingredients: a. Rinse the red radish microgreens gently under cold water and pat them dry. b. Slice the bell peppers and green onions, and julienne the carrots. 2. Sauté the aromatics: a. Heat the olive oil or sesame oil in a skillet over medium heat. b. Add the minced garlic and sauté for 1 minute until fragrant. 3. Cook the vegetables: a. Add the bell peppers, carrots, and green onions to the skillet. Stir-fry for 3-4 minutes until tender-crisp. 4. Add the microgreens: a. Add the red radish microgreens and stir gently for 1 minute to wilt them slightly. 5. Season and garnish: a. Drizzle with soy sauce or tamari, and season with salt and black pepper. Toss to combine. b. Garnish with sesame seeds if desired. 6. Serve: a. Transfer to a serving plate and enjoy warm.
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