Recipe
Recipe
Lettuce Boston Salad with Tofu and Fresh Red Chili Oil
This vibrant Lettuce Boston Salad features crisp lettuce, golden grilled tofu, and a spicy red chili oil drizzle for a perfect balance of freshness and heat. It’s a delicious and healthy option for a light meal or as a side dish with bold flavors and textures. Ingredients 4 cups Boston lettuce, torn into bite-sized pieces 1 block firm tofu, cubed 1 tbsp soy sauce 1 tbsp olive oil 4 radishes, thinly sliced 2 tbsp red chili oil 1 tsp sesame seeds (optional, for garnish) For the Red Chili Oil: 3 tbsp olive oil 1 tbsp red chili flakes 1 garlic clove, minced Method 1. Prepare the Red Chili Oil: • Heat the olive oil in a small pan over low heat. • Add the red chili flakes and minced garlic, stirring for 1 minute until fragrant. • Remove from heat and let it cool. 2. Grill the Tofu: • Toss the tofu cubes with soy sauce. • Heat olive oil in a pan and grill the tofu until golden on all sides. 3. Assemble the Salad: • Arrange Boston lettuce in a large bowl. • Top with grilled tofu, radish slices, and sesame seeds if using. • Drizzle with the prepared chili oil. 4. Serve: • Toss lightly and serve immediately for the best flavor and texture.
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Lettuce Frisée Green Burger with Cottage Cheese
This wholesome burger combines the crispness of frisée lettuce with a savory cottage cheese patty, fresh tomato slices, and creamy sauce, all served in a toasted whole-grain bun. It’s a perfect fusion of fresh and hearty, ideal for a satisfying yet healthy meal. Ingredients 4 whole-grain burger buns 2 cups frisée lettuce, washed and trimmed 1 cup cottage cheese, crumbled 1 small onion, finely chopped 1 garlic clove, minced 1/2 cup breadcrumbs 1 egg (or flaxseed egg for a vegan option) 1 tsp paprika Salt and pepper to taste 1 tomato, sliced 2 tbsp olive oil For the Sauce: 2 tbsp Greek yogurt or mayonnaise 1 tsp Dijon mustard 1 tsp lemon juice Method 1. Prepare the Cottage Cheese Patty: • In a bowl, mix cottage cheese, onion, garlic, breadcrumbs, egg, paprika, salt, and pepper. • Shape the mixture into 4 patties. • Heat olive oil in a pan and cook the patties until golden brown on both sides. 2. Make the Sauce: • Combine Greek yogurt, Dijon mustard, and lemon juice in a small bowl. Mix well. 3. Assemble the Burger: • Toast the burger buns lightly. • Spread the sauce on the bottom half of each bun. • Layer with frisée lettuce, a cottage cheese patty, and tomato slices. • Top with the other half of the bun. 4. Serve: • Serve immediately with a side of sweet potato fries or a fresh salad.
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Stir-Fried Noodles with UNS Sage Microgreens and Savory Sauce
This delightful noodle dish combines savory stir-fry sauce with the unique, earthy flavor of UNS Sage Microgreens. Perfect for a quick, nutritious, and satisfying meal. Ingredients 200g noodles of choice (rice noodles or soba recommended) 2 cups UNS Sage Microgreens, washed and trimmed 1 carrot, julienned 1/2 red bell pepper, sliced thinly 2 garlic cloves, minced 2 tbsp sesame oil For the Sauce: 3 tbsp soy sauce (or tamari for a gluten-free option) 1 tbsp hoisin sauce 1 tsp sesame oil 1 tsp rice vinegar 1/2 tsp chili paste (optional, for heat) Method 1. Cook the Noodles: Cook noodles according to package instructions. Drain and set aside. 2. Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, and chili paste. 3. Sauté the Vegetables: In a skillet or wok, heat sesame oil over medium heat. Add garlic and sauté until fragrant. Toss in carrot and bell pepper, cooking until slightly tender. 4. Add the Noodles and Sauce: Add cooked noodles to the skillet and pour in the sauce. Toss to combine and coat the noodles evenly. 5. Garnish with Sage Microgreens: Top the dish with fresh UNS Sage Microgreens just before serving.
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Stir-Fried UNS Red Mustard Microgreens with Garlic and Sesame
A quick and flavorful stir-fry featuring the peppery and vibrant UNS Red Mustard Microgreens. Combined with garlic and sesame oil, this dish makes for a perfect side or a nutritious topping for rice or noodles. Ingredients 2 cups UNS Red Mustard Microgreens, washed and trimmed 2 garlic cloves, minced 1 tbsp sesame oil 1 tsp soy sauce (or tamari for a gluten-free option) 1/2 tsp red chili flakes (optional, for spice) 1 tsp toasted sesame seeds Salt to taste Method 1. Prep the Microgreens: Wash and gently pat dry UNS Red Mustard Microgreens. 2. Heat the Oil: In a skillet or wok, heat sesame oil over medium heat. 3. Add Garlic: Add minced garlic and sauté for about 30 seconds until fragrant. 4. Stir-Fry the Microgreens: Toss in the UNS Red Mustard Microgreens and stir-fry for 1-2 minutes until just wilted. 5. Add Seasonings: Drizzle soy sauce over the greens and sprinkle red chili flakes if desired. Stir well. 6. Garnish and Serve: Transfer to a serving dish, sprinkle with toasted sesame seeds, and enjoy immediately as a side dish or a topping.
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Turkish Eggs with Garnished with UNS Dill Microgreens
This traditional Turkish egg dish is elevated with a garnish of UNS Dill Microgreens. Creamy yogurt, poached eggs, and spicy melted butter create a perfect harmony of flavors for a luxurious breakfast or brunch. Ingredients 2 eggs 1 cup plain Greek yogurt 1 garlic clove, minced 2 tbsp butter 1 tsp olive oil 1/2 tsp paprika 1/2 tsp red chili flakes 2 tbsp UNS Dill Microgreens, washed and trimmed Salt to taste Crusty bread for serving Method 1. Prepare the Yogurt Base: In a small bowl, mix Greek yogurt with minced garlic and a pinch of salt. Spread evenly on two serving plates. 2. Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and place on top of the yogurt. 3. Make the Spicy Butter: In a small pan, melt butter and olive oil over low heat. Add paprika and chili flakes, swirling until fragrant. Drizzle the spicy butter over the poached eggs and yogurt. 4. Garnish and Serve: Top the dish with fresh UNS Dill Microgreens. Serve immediately with crusty bread for dipping.
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Chicken Tawa Fry with Black Pepper and UNS Fennel Microgreens
This flavorful chicken tawa fry is spiced with bold black pepper and topped with the refreshing crunch of UNS Fennel Microgreens. Perfect as a hearty appetizer or main course, it’s a crowd-pleaser for any occasion. Ingredients 500g chicken, cut into medium pieces 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chili powder 2 tsp crushed black pepper 1 tbsp lemon juice 2 tbsp yogurt 2 tbsp oil 1 tsp cumin seeds 1 medium onion, finely sliced 2 green chilies, slit 2 tbsp UNS Fennel Microgreens, washed and trimmed Salt to taste Lemon wedges for garnish Method 1. Marinate the Chicken: In a bowl, mix chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, crushed black pepper, yogurt, lemon juice, and salt. Let it marinate for 30 minutes. 2. Heat the Tawa: Heat oil on a tawa (flat griddle) or skillet. Add cumin seeds and sauté until aromatic 3. Cook the Chicken: Add sliced onions and green chilies to the tawa. Cook until the onions are golden. Add the marinated chicken and spread it evenly. 4. Fry the Chicken: Cook the chicken on medium heat, turning occasionally, until it’s golden and fully cooked (about 20 minutes). 5. Garnish and Serve: Transfer the chicken to a serving plate, garnish with fresh UNS Fennel Microgreens, and serve hot with lemon wedges.
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Vegetable Soup with Lemon Basil Microgreens
This colorful vegetable soup is a blend of garden-fresh ingredients, enhanced with the bright and citrusy aroma of UNS Lemon Basil Microgreens. It’s a perfect light meal or starter for any season. Ingredients 1 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 2 carrots, diced 1 zucchini, diced 1 cup diced tomatoes (fresh or canned) 1/2 cup green beans, chopped 1 cup vegetable stock or water 1/2 tsp dried thyme 1/2 tsp black pepper Salt to taste 2 tbsp UNS Lemon Basil Microgreens, washed and trimmed Method 1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant. 2. Cook the Vegetables: Add carrots, zucchini, green beans, and tomatoes. Stir well and cook for 5 minutes. 3. Add Stock and Seasonings: Pour in the vegetable stock and season with thyme, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender. 4. Garnish and Serve: Ladle the soup into bowls and garnish generously with fresh UNS Lemon Basil Microgreens for a burst of flavor and freshness.
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Grilled Chicken Wrap with Purple Basil Microgreens
This flavorful wrap combines tender grilled chicken, crisp vegetables, and a refreshing burst of UNS Purple Basil Microgreens, making it a perfect on-the-go meal or a light lunch. Ingredients 2 large whole-grain tortillas 1 cup grilled chicken strips 1/2 cup bell peppers, julienned (red, yellow, green) 1/2 cup cucumber, sliced thinly 1/4 cup hummus or yogurt-based spread 2 tbsp UNS Purple Basil Microgreens, washed and trimmed Salt and pepper to taste Method 1. Prepare the Ingredients: Season grilled chicken with salt and pepper, if desired. Wash and prepare vegetables. 2. Assemble the Wraps: Lay the tortillas flat and spread a layer of hummus or yogurt-based spread over the surface. 3. Layer the Fillings: Add grilled chicken, bell peppers, and cucumber slices in a straight line near one edge of each tortilla. Top with a generous amount of UNS Purple Basil Microgreens. 4. Wrap It Up: Fold in the sides of the tortilla and roll tightly from the filled edge. Secure with a toothpick if needed. 5. Serve: Slice the wrap diagonally and serve with a dipping sauce of your choice or enjoy as is.
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Grilled Veggie Wrap with Garlic Chives Microgreens
This vibrant wrap features grilled vegetables, creamy avocado, and a zesty kick from UNS Garlic Chives Microgreens, creating a nutritious and flavorful meal. Ingredients 2 large whole-grain tortillas 1 cup grilled vegetables (zucchini, bell peppers, and mushrooms) 1/2 avocado, sliced 2 tbsp hummus or cream cheese spread 2 tbsp UNS Garlic Chives Microgreens, washed and trimmed 1 tsp lemon juice Salt and pepper to taste Method 1. Prepare the Vegetables: Grill or sauté vegetables with a pinch of salt and pepper until tender. 2. Assemble the Wraps: Lay the tortillas flat and spread a thin layer of hummus or cream cheese over each tortilla. 3. Add the Fillings: Layer grilled vegetables and avocado slices in a line close to one edge of the tortilla. Drizzle with lemon juice and top with a generous amount of UNS Garlic Chives Microgreens. 4. Roll the Wraps: Fold in the sides of the tortilla and roll tightly from the edge with the fillings. 5. Serve: Slice the wrap diagonally and serve immediately with a dipping sauce or enjoy on its own.
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Paneer Barbecue with Basil Microgreens
Grilled paneer skewers coated in a smoky barbecue sauce and garnished with fresh UNS Basil Microgreens make for a delightful appetizer or party dish. Ingredients 250g paneer, cut into cubes 1 cup bell peppers, diced (red, yellow, green) 1 medium onion, diced 1/2 cup barbecue sauce 2 tbsp yogurt or hung curd 1 tsp paprika 1/2 tsp black pepper Salt to taste 1 tbsp olive oil Wooden skewers (soaked in water for 15 minutes) 2 tbsp UNS Basil Microgreens, washed and trimmed Method 1. Marinate the Paneer: In a bowl, mix yogurt, barbecue sauce, paprika, black pepper, and salt. Add paneer cubes, bell peppers, and onions. Toss well to coat and marinate for 15 minutes. 2. Prepare the Skewers: Thread the marinated paneer, bell peppers, and onion pieces alternately onto the skewers. 3. Grill the Skewers: Heat a grill pan or outdoor grill. Brush the skewers with olive oil and cook on medium heat, turning occasionally, until the paneer and vegetables are charred and cooked through (about 10-12 minutes). 4. Garnish and Serve: Arrange the skewers on a serving platter, garnish generously with UNS Basil Microgreens, and serve hot with your favorite dipping sauce.
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Sushi Rolls with Shiso Green Microgreens
These sushi rolls, filled with fresh and colorful ingredients, are beautifully garnished with UNS Shiso Green Microgreens, adding a fresh and herby touch to the classic Japanese dish. Ingredients 1 cup sushi rice, cooked and seasoned with rice vinegar 4 sheets of nori (seaweed) 100g fresh salmon or tuna (optional, for non-vegetarians) 1/2 avocado, sliced thinly 1/2 cucumber, julienned 1 small carrot, julienned 2 tbsp UNS Shiso Green Microgreens, washed and trimmed Soy sauce, pickled ginger, and wasabi for serving Method Prepare the Ingredients: Cook sushi rice according to package instructions and mix with a tablespoon of rice vinegar. Prepare the fillings by slicing avocado, cucumber, and carrot thinly. Assemble the Sushi Rolls: Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Add Fillings: Layer salmon (if using), avocado, cucumber, and carrot in a straight line near the bottom edge of the rice. Roll the Sushi: Using the bamboo mat, roll the sushi tightly from the bottom edge. Seal the roll by moistening the top border of the nori with water. Slice and Garnish: Using a sharp knife, slice the roll into even pieces. Arrange on a plate and garnish each piece with a few UNS Shiso Green Microgreens. Serve: Serve with soy sauce, pickled ginger, and wasabi on the side.
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Spaghetti Chicken Pasta with Fresh Oregano Leaves
This delightful spaghetti chicken pasta is infused with the aromatic flavors of fresh oregano. Tossed in a light tomato and herb sauce, this dish is perfect for a cozy yet gourmet meal. Ingredients 300g spaghetti 2 cups chicken breasts, diced 2 tablespoons olive oil 3 garlic cloves, minced 1 cup tomato sauce ½ cup chicken broth 2 teaspoons fresh oregano leaves (plus extra for garnish) ½ cup grated Parmesan cheese ½ teaspoon Salt and pepper to taste ½ teaspoon chili flakes Method Boil the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and fully cooked. Remove the chicken and set aside. In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant. Stir in the tomato sauce, chicken broth, and fresh oregano leaves. Simmer for 5 minutes. Add the cooked chicken and spaghetti to the skillet. Toss until evenly coated with the sauce. Adjust consistency with the reserved pasta water if needed. Taste and adjust with salt, pepper, and optional chili flakes. Garnish with fresh oregano leaves and grated Parmesan cheese. Plate the pasta and serve warm. Pair it with a crisp salad or garlic bread for a complete meal.
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