Recipe
Recipe
Microgreen Pesto Pasta
A rich and flavourful pesto made with UNS Microgreens. Ingredients 2 cups cooked pasta 1/2 cup UNS Microgreen Mix 1/4 cup UNS Basil Leaves 2 tbsp pine nuts 1 clove garlic 1/4 cup olive oil 1/4 cup Parmesan cheese, grated Salt and pepper to taste Method Blend microgreens, basil, pine nuts, garlic, olive oil, and Parmesan into a smooth pesto. Toss with cooked pasta and serve.
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Thai Coconut Soup with UNS Coriander Microgreen
A fragrant and creamy soup featuring UNS Lemongrass. Ingredients 1 can coconut milk 2 cups vegetable broth 2 stalks Lemongrass, bruised 1/4 cup UNS Coriander Microgreen 1 cup mushrooms, sliced 1 cup baby corn 2 tbsp soy sauce 1 tbsp lime juice Chili flakes to taste Method Simmer coconut milk, broth, lemongrass and Coriander Microgreen for 10 minutes. Add mushrooms, baby corn, soy sauce, and lime juice. Simmer for another 10 minutes. Garnish with UNS Cilantro and chili flakes before serving.
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Mint and Mango Smoothie
A refreshing smoothie combining tropical mango and UNS Mint. Ingredients 1 cup frozen mango chunks 1/2 cup yogurt 1/2 cup UNS Mint Leaves 1/2 cup orange juice Ice cubes as needed Method Blend all ingredients until smooth. Serve cold, garnished with UNS Mint Leaves.
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Crispy Kale Chips with Chili Oil
A healthy snack featuring UNS Kale and homemade chili oil. Ingredients 2 cups UNS Kale Leaves, destemmed 2 tbsp olive oil 1 tsp garlic powder 1 tsp chili flakes Salt to taste Method Toss kale with olive oil, garlic powder, and chili flakes. Spread on a baking tray and roast at 375°F (190°C) for 15-20 minutes until crispy.
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Lemon Basil Ricotta Dip
A creamy and zesty dip made with UNS Basil. Ingredients 1 cup ricotta cheese 1/4 cup UNS Basil, chopped 1 tbsp lemon zest 2 tbsp olive oil Salt and pepper to taste Method Mix all ingredients in a bowl until smooth. Serve with crackers or fresh veggies.
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Spinach and Herb Stuffed Mushrooms
Delicious mushrooms stuffed with UNS Spinach and herbs. Ingredients 12 large button mushrooms, stems removed 1 cup Lettuce Spinach, chopped 1/4 cup UNS Parsley Microgreen, chopped 2 cloves garlic, minced 1/4 cup breadcrumbs 2 tbsp olive oil Salt and pepper to taste Method Sauté spinach, parsley, and garlic in olive oil until softened. Mix with breadcrumbs and season. Stuff into mushrooms. Bake at 375°F (190°C) for 20 minutes.
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Watermelon, Feta, and Microgreen Salad
A refreshing summer salad featuring UNS Microgreens. Ingredients 2 cups watermelon, cubed 1/4 cup feta cheese, crumbled 1/4 cup UNS Carrot Microgreens 1 tbsp balsamic glaze 1 Cucumber, cubed Method Arrange watermelon cubes on a plate. 2. Top with feta, UNS Microgreens, and a drizzle of balsamic glaze.
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Shiso Green Microgreens Summer Rolls
A fresh and flavorful appetizer featuring crisp veggies and UNS Shiso Green Microgreens wrapped in rice paper. Ingredients 4 rice paper wrappers 1 cup UNS Shiso Green Microgreens 1 carrot, julienned 1 cucumber, julienned 1/4 cup shredded red cabbage 1/4 cup cooked rice noodles (optional) Soy sauce or peanut dipping sauce Method Fill a shallow dish with warm water and dip one rice paper wrapper in the water until it softens (about 10–15 seconds). Lay the softened rice paper flat on a clean surface, like a cutting board or kitchen towel. Place a small handful of UNS Shiso Green Microgreens, carrot, cucumber, cabbage, and rice noodles (if using) in the center of the wrapper. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to form a roll. Repeat with the remaining wrappers and fillings. Serve the rolls immediately with soy sauce or peanut dipping sauce on the side.
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Red Cabbage Microgreens Slaw
A crunchy and colourful slaw with the zesty kick of UNS Red Cabbage Microgreens. Ingredients ● 1 cup shredded cabbage ● 1/2 cup UNS Red Cabbage Microgreens ● 1 grated carrot ● 2 tbsp apple cider vinegar ● 1 tbsp olive oil ● 1 tsp honey or maple syrup Salt and pepper to taste Method In a large mixing bowl, combine the shredded cabbage, grated carrot, and UNS Red Cabbage Microgreens. In a small bowl, whisk together the apple cider vinegar, olive oil, and honey or maple syrup. Season with a pinch of salt and pepper. Pour the dressing over the vegetables and toss thoroughly to coat. Let the slaw sit for 5–10 minutes to allow the flavors to meld together. Serve chilled as a side dish or as a topping for tacos or burgers.
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UNS Popcorn Shoots Microgreens Salad
A delicate and sweet salad starring UNS Popcorn Shoots Microgreens. Ingredients 1 cup mixed greens 1/2 cup UNS Popcorn Shoots Microgreens 1/4 cup sliced strawberries 2 tbsp crumbled feta cheese 2 tbsp balsamic glaze Method In a large salad bowl, combine the mixed greens and UNS Popcorn Shoots Microgreens. Toss lightly to combine. Add the sliced strawberries and sprinkle crumbled feta cheese evenly over the salad. Drizzle balsamic glaze over the top. For a more balanced flavor, you can lightly toss the salad before serving. Serve immediately as a fresh and elegant side dish.
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UNS Thai Basil Microgreens Pesto Pasta
A fragrant and flavorful pasta made with UNS Thai Basil Microgreens. Ingredients 200g pasta of choice 1/2 cup UNS Thai Basil Microgreens 1/4 cup grated Parmesan cheese 2 tbsp olive oil 1 clove garlic Salt and pepper to taste Method Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1/4 cup of the pasta water, then drain the rest and set the pasta aside. In a blender or food processor, combine the UNS Thai Basil Microgreens, grated Parmesan cheese, olive oil, and garlic. Blend until smooth. If the pesto is too thick, add a bit of the reserved pasta water to reach your desired consistency. Toss the cooked pasta with the pesto sauce until it is evenly coated. Add salt and pepper to taste. Transfer the pasta to serving bowls and garnish with extra Parmesan cheese and a few microgreens if desired. Serve warm.
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UNS Purple Shiso Microgreens Rice Bowl
A vibrant and refreshing rice bowl featuring UNS Purple Shiso Microgreens for a hint of herbal and citrusy flavor. Ingredients 1 cup cooked jasmine or sushi rice 1/2 cup UNS Purple Shiso Microgreens 1/2 cucumber, thinly sliced 1 small carrot, julienned 1/4 cup edamame (cooked and shelled) 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp sesame seeds (optional) Method Cook the rice according to the package instructions and let it cool slightly. In a small bowl, mix soy sauce, rice vinegar, and sesame oil to make the dressing. Set aside. In a serving bowl, layer the cooked rice at the bottom. Arrange the cucumber slices, julienned carrot, edamame, and UNS Purple Shiso Microgreens on top. Drizzle the dressing evenly over the bowl. Sprinkle sesame seeds on top for added texture and garnish. Serve immediately, mixing the bowl before eating to enjoy all the flavors together.
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