Recipe
Recipe
Thyme Roasted Vegetables
A flavorful medley of roasted vegetables infused with the earthy aroma of fresh thyme. Perfect as a side dish or a wholesome meal, this recipe combines the natural sweetness of roasted vegetables with the robust flavor of thyme. Ingredients 2 cups mixed vegetables (carrots, zucchini, bell peppers, and cherry tomatoes) 2 tbsp olive oil 1 tsp fresh thyme leaves (or 1/2 teaspoon dried thyme) 1/2 tsp garlic powder 1/4 tsp salt (adjust to taste) 1 tsp lemon juice (optional, for freshness) Method 1. Prepare the vegetables: a. Wash the vegetables thoroughly. b. Cut the carrots and zucchini into sticks, slice the bell peppers into strips, and halve the cherry tomatoes. 2. Season the vegetables: a. In a large mixing bowl, combine the vegetables with olive oil, thyme, garlic powder, salt, and black pepper. Toss well to coat evenly. 3. Roast the vegetables: a. Preheat your oven to 400°F (200°C). b. Spread the seasoned vegetables on a baking sheet in a single layer. c. Roast for 20-25 minutes, turning halfway, until the vegetables are tender and slightly caramelized. 4. Finish and serve: a. Remove from the oven and drizzle with lemon juice if desired. b. Transfer to a serving plate and garnish with additional thyme leaves for a burst of freshness.
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Sage Curd Dressing
A creamy and flavorful yogurt-based dressing infused with fresh sage. This versatile dressing pairs beautifully with salads, roasted vegetables, or as a dip for snacks. Light, herby, and tangy, it’s perfect for elevating everyday dishes. Ingredients 1 cup plain yogurt (curd) 2-3 fresh sage leaves, finely chopped 1 clove garlic, minced 1 tsp olive oil 1 tsp lemon juice 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper 1/2 tbsp honey or maple syrup (optional, for sweetness) Method 1. Prepare the ingredients: a. Finely chop the sage leaves and mince the garlic. 2. Combine the ingredients: a. In a mixing bowl, whisk together the yogurt, sage, garlic, olive oil, lemon juice, salt, and black pepper. b. Add honey or maple syrup if you prefer a slightly sweet touch. 3. Adjust the consistency: a. If the dressing is too thick, add a teaspoon of water or olive oil to thin it out to your desired consistency. 4. Chill and serve: a. Transfer the dressing to a serving bowl and refrigerate for at least 10 minutes to allow the flavors to meld.
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Tarragon Creamy Pasta
A rich and creamy pasta dish infused with the aromatic flavor of fresh tarragon. This elegant recipe combines a luscious sauce with perfectly cooked pasta, making it an ideal choice for a comforting yet sophisticated meal. Ingredients 300g pasta (penne, fettuccine, or your choice) 2 tbsp butter or olive oil 1 clove garlic, minced 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 2 tbsp fresh tarragon, finely chopped 1/4 tsp salt (adjust to taste) 1/4 tsp black pepper 1/4 tsp lemon zest (optional, for freshness) • Fresh tarragon leaves for garnish Method 1. Cook the pasta: a. Bring a large pot of salted water to a boil. b. Add the pasta and cook according to package instructions until al dente. c. Drain and set aside, reserving 1/4 cup of pasta water. 2. Prepare the creamy sauce: a. In a large skillet, melt the butter over medium heat. b. Add the minced garlic and sauté for 1 minute until fragrant. c. Stir in the heavy cream and Parmesan cheese, whisking until smooth. 3. Infuse with tarragon: a. Add the chopped tarragon, salt, and black pepper to the sauce. b. Simmer gently for 2-3 minutes to allow the flavors to meld. 4. Combine pasta and sauce: a. Add the cooked pasta to the skillet, tossing to coat evenly. b. If needed, add a splash of reserved pasta water to loosen the sauce. 5. Finish and serve: a. Stir in lemon zest for a hint of brightness (optional). b. Transfer the creamy tarragon pasta to serving plates and garnish with fresh tarragon leaves.
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Zucchini Cucumber Ginger Tonic
This refreshing tonic combines the hydrating qualities of zucchini and cucumber with the invigorating kick of ginger. It’s perfect for a hot day or as a detox drink, offering a burst of natural flavors to refresh and rejuvenate. The tonic is light, cooling, and full of health benefits. Ingredients 1 medium zucchini, peeled and chopped 1 large cucumber, peeled and chopped 1 tbsp fresh ginger, grated 1 tbsp honey (optional) 2 cups cold water 1 tbsp lemon juice Ice cubes (optional) Method 1. In a blender, combine the zucchini, cucumber, ginger, honey (if using), and lemon juice. 2. Add the cold water and blend until smooth. 3. Strain the mixture through a fine mesh sieve or cheesecloth to remove the pulp, if desired. 4. Pour the tonic into glasses, add ice cubes if preferred, and serve chilled.
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UNS Samurai Microgreen Wrap
This vibrant wrap is packed with the bold flavors of the UNS Samurai Microgreen Mix, paired with fresh vegetables and creamy hummus. A perfect grab-and-go meal that's both nutritious and delicious. The microgreens add a spicy kick, making this wrap an exciting choice for lunch or dinner. Ingredients 2 large whole-grain wraps 2 cups UNS Samurai Microgreen Mix 1 cup shredded carrots 1 cucumber, thinly sliced 1 avocado, sliced 1/2 cup hummus 1 cup grilled chicken slices (optional for protein) 2 tbsp sesame seeds (optional, for garnish) Method 1. Lay the wraps flat on a clean surface. 2. Spread a generous layer of hummus over each wrap. 3. Layer the cucumber, shredded carrots, avocado, and grilled chicken evenly on top. 4. Add 1 cup of UNS Samurai Microgreen Mix to each wrap. 5. Roll the wraps tightly, tucking in the sides as you go. 6. Slice in half, garnish with sesame seeds if desired, and serve with your favorite dipping sauce.
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UNS Samurai Microgreen Wrap
This vibrant wrap is packed with the bold flavors of the UNS Samurai Microgreen Mix, paired with fresh vegetables and creamy hummus. A perfect grab-and-go meal that's both nutritious and delicious. The microgreens add a spicy kick, making this wrap an exciting choice for lunch or dinner. Ingredients 2 large whole-grain wraps 2 cups UNS Samurai Microgreen Mix 1 cup shredded carrots 1 cucumber, thinly sliced 1 avocado, sliced 1/2 cup hummus 1 cup grilled chicken slices (optional for protein) 2 tbsp sesame seeds (optional, for garnish) Method 1. Lay the wraps flat on a clean surface. 2. Spread a generous layer of hummus over each wrap. 3. Layer the cucumber, shredded carrots, avocado, and grilled chicken evenly on top. 4. Add 1 cup of UNS Samurai Microgreen Mix to each wrap. 5. Roll the wraps tightly, tucking in the sides as you go. 6. Slice in half, garnish with sesame seeds if desired, and serve with your favorite dipping sauce.
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UNS Spicy Microgreen Wrap
This bold and flavorful wrap features the UNS Spicy Microgreen Mix paired with roasted vegetables and crispy chickpeas for an exciting texture and taste. Enhanced by a tangy yogurt dressing, it’s a satisfying and healthy choice for those who love a bit of heat in their meals. Ingredients 2 large spinach wraps 2 cups UNS Spicy Microgreen Mix 1 roasted red bell pepper, sliced 1 avocado, sliced 1 cup crispy roasted chickpeas 1/4 cup plain Greek yogurt 1 tbsp lemon juice 1 tsp hot sauce (optional, for extra spice) Salt and pepper to taste Method 1. Spread a layer of Greek yogurt on each spinach wrap. 2. Drizzle lemon juice and hot sauce (if using) over the yogurt. 3. Layer roasted red peppers, avocado slices, and crispy chickpeas evenly on each wrap. 4. Add a generous layer of UNS Spicy Microgreen Mix. 5. Roll the wraps tightly, slice in half, and serve with extra yogurt dressing on the side.
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UNS Shiso Microgreen Wrap
This wrap is an elegant fusion of Asian-inspired flavors, featuring the unique and aromatic UNS Shiso Microgreen Mix. With fresh vegetables, grilled tofu, and a tangy soy-ginger dressing, this dish is both visually stunning and packed with bold flavors. Perfect for a light yet satisfying meal. Ingredients 2 large rice paper wraps or whole-grain wraps 2 cups UNS Shiso Microgreen Mix 1 cup shredded purple cabbage 1 carrot, julienned 1 avocado, sliced 1/2 cup grilled tofu, sliced 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp grated ginger 1 tsp sesame oil Sesame seeds for garnish Method 1. Prepare the soy-ginger dressing by whisking together soy sauce, rice vinegar, grated ginger, and sesame oil in a small bowl 2. Soften the rice paper wraps (if using) in warm water or lay out whole-grain wraps. 3. Arrange the shredded cabbage, carrots, avocado, grilled tofu, and UNS Shiso Microgreen Mix on each wrap. 4. Drizzle the soy-ginger dressing over the filling. 5. Roll the wraps tightly, tucking in the edges. 6. Garnish with sesame seeds and serve with extra soy-ginger dressing for dipping.
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Green Chili, Mint, and Coriander Dressing
This flavorful dressing combines the spiciness of green chilies with the refreshing aroma of mint and coriander. Perfect for sandwiches, it adds a zesty and herby kick to every bite, enhancing your culinary experience. Ingredients 4 fresh green chilies, chopped 1/2 cup fresh coriander leaves, chopped 1/4 cup fresh mint leaves 1 garlic clove 2 tbsp plain yogurt or mayonnaise 1 tbsp lemon juice 1 tsp honey (optional, for a hint of sweetness) Salt to taste 1-2 tbsp water (to adjust consistency) Method 1. Add green chilies, coriander leaves, mint leaves, garlic, yogurt (or mayonnaise), lemon juice, honey, and salt to a blender. 2. Blend until smooth, adding water gradually to reach the desired consistency. 3. Taste and adjust seasoning if needed. 4. Use immediately as a sandwich spread or dressing, or refrigerate in an airtight container for up to 3 days.
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Chili Jalapeño Green Dressing for Sandwiches
This creamy and spicy chili jalapeño green dressing is perfect for adding a fiery kick to your sandwiches. With fresh jalapeños and zesty lime, it enhances any dish with bold flavor and a vibrant green color. Ingredients 2 fresh jalapeños, chopped (adjust based on heat preference) 1/2 cup fresh coriander leaves 2 tbsp Greek yogurt or sour cream 1 tbsp lime juice 1 garlic clove 1 tsp olive oil Salt to taste 1-2 tbsp tablespoons water (as needed for blending) Method 1. Add the jalapeños, coriander leaves, Greek yogurt (or sour cream), lime juice, garlic, olive oil, and salt to a blender. 2. Blend until smooth, adding water gradually to reach a spreadable consistency. 3. Taste and adjust seasoning or lime juice as needed. 4. Use as a spread or drizzle for sandwiches, wraps, or burgers. Store in an airtight container in the refrigerator for up to 3 days.
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Curly Kale Salad
This curly kale salad is a refreshing and nutritious dish perfect for any meal. Packed with vibrant vegetables, creamy feta, and crunchy almonds, it’s tossed in a zesty lemon vinaigrette to bring out the natural flavors of the kale. Ideal for a healthy lunch or as a side dish. Ingredients 4 cups curly kale, washed and chopped 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tbsp toasted almonds 2 tbsp olive oil 1 tbsp lemon juice 1 tsp honey or maple syrup Salt and pepper to taste Method 1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing 2. Place the chopped curly kale in a large bowl and massage it gently with the dressing for 1-2 minutes to soften. 3. Add cherry tomatoes, red onion, feta cheese, and toasted almonds to the kale. 4. Toss everything together until evenly coated with the dressing. 5. Serve immediately and enjoy!
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Leek Stew
This comforting leek stew is a perfect blend of tender leeks, hearty potatoes, and carrots in a creamy, flavorful broth. Ideal for chilly days, it’s both nourishing and satisfying. Serve with crusty bread for a complete meal. Ingredients 3 large leeks, cleaned and sliced 2 medium potatoes, diced 2 carrots, diced 1 onion, chopped 3 garlic cloves, minced 4 cups vegetable or chicken broth 1 cup heavy cream or coconut milk (for a dairy-free option) 2 tbsp olive oil or butter 1 tsp thyme Salt and pepper to taste Fresh parsley for garnish Method 1. Heat olive oil or butter in a large pot over medium heat. 2. Add the onion and garlic, sautéing until softened. 3. Stir in the leeks, carrots, and potatoes, cooking for 5 minutes. 4. Pour in the broth and add thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. 5. Stir in the cream and simmer for an additional 5 minutes. 6. Serve hot, garnished with fresh parsley, and enjoy with a slice of crusty bread.
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