Archive for November, 2009

Exciting Cocktails with Edible Flowers!

November 27, 2009

Basil Fruit Blast

4 Fresh Origins Basil Blossoms

1 ½ oz Vodka

½ oz Chambord or other berry flavored Liqueur

½ oz Peach Schnapps

½ Peach

½ Lemon

1 ½ oz Orange Juice

Cut peach into small pieces and add to a shaker. Take two Fresh Origins Basil Blossom, torn into pieces and squeezed lemon, and add to shaker and muddle. Add Vodka, Chambord, Peach Schnapps, and Orange Juice. Shake vigorously, pour into ice filled Collins glass. Garnish with 2 Fresh Origins Basil Blossom, and peach slice.

Basil Blossom

  • Lovely sprigs of dark purple basil flowers.
  • Amazingly aromatic; strong flavors of mint and basil.
  • Perfect garnish for Italian dishes, heirloom tomato salads, desserts, and even cocktails; lay flat or stand straight up for a unique and beautiful presentation.

Hawaiian Breeze

Fresh Origins Orchid

2 oz Coconut Rum (Malibu)

1 oz Pineapple Liqueur

3 oz Orange Juice

Pineapple Slice for Garnish

Cup of Ice

Combine ingredients in a cocktail shaker and shake with ice.  Strain into martini glass, garnish with a pineapple slice and Fresh Origins Orchid!


  • Charm diners with this elegant edible flower! Truly versatile and long lasting.
  • Chefs can garnish any plate or cocktail with these purple-ish pink beauties.
  • Offering a lettuce-like taste and texture, this crunchy flower definitely creates a stunning presentation, especially on top of salads and desserts!
  • Exotic and tropical, perfect addition to Hawaiian cuisine and specialty drinks.

Sizzling Vodka Tonic

Fresh Origins Firestix™ Mix

1 oz Citrus Vodka

½ oz Triple Sec

2 oz Tonic

1 Lemon

Cup of Ice

Fill glass with ice, squeeze half of the lemon in glass, add other ingredients, stir, and garnish with Fresh Origins Firestix™ Mix. Serve with a straw.

Firestix Mix™

  • Dramatic, new mixture of yellow, orange, and red, flame-like blossoms.
  • Great versatility to visually enhance any dish.  Stand them straight up or lay them down, add a classy presence to cocktails, desserts, salads and main entrees.
  • Brilliant in creative presentation value, mild in flavor.
  • Incredible shelf-life and durability.

Capri Blu Review: The Art of Flavor.

November 18, 2009

Delightful Dining! The Capri Blu Experience

Petite Tangerine Lace™, Scallops, Summer Veggies, Picatta Sauce, Cortani Pasta, Chef James Montejano

At Capri Blu, executive Chef James Montejano uses fresh ingredients, unique garnishes, and skillful techniques to truly create works of art. The lovely compositions of the dishes excite and entice diners. My family and I came to Capri Blu for lunch,  and we had a very enjoyable experience. I loved the feel of the place, it has an extremely nice ambiance. It is a fine dining restaurant but not overly fancy or pricey, we felt very comfortable there, but still felt like we were in a nice place. The hostess was very welcoming and the waiter was extremely friendly and attentive. Fantastic service!

Micro Tangerine Lace™, Lobster Ratatouille, Lemon Basil Fettucini, Port Wine Sauce, Chef James Montejano

We had heirloom tomato salads, scallops, lobster, and pasta. The fresh fish was mouthwatering and cooked to perfection. These flavorful dishes looked beautiful, and the presentations were enhanced by attractive MicroGreens from Fresh Origins Farm. James is not only a very talented chef, but is also really friendly and personable. He came out of the kitchen to talk to us and other customers to make sure we were enjoying our experience there. He definitely cares about his diners and the food that he serves. We were also very fortunate that he let us have a  small food photoshoot, since they use our products. I highly recommend this place!!

Petite Stevia™, 3 Way, Pistachio Ice Cream Sandwich, Peppered Strawberries with Balsamic and Petite Stevia™, Petite Stevia™ Coconut Milkshake, Chef James Montejano

The wine is also fantastic! There are over 200 wines that have been carefully selected from distinguished wineries from around the world that find their place in Capri Blu’s wine cellar. From Spanish to Italian, from South American to Australian, there will be a perfect wine for you, that will pair fantastically with the beautiful flavorful dishes.

Capri Blu Italian Bistro & Wine Bar
10436 Craftsman Way – San Diego, CA 92127
4S Commons Town Center
858.673.5100 f: 858.673.5119

LUNCH Mon-Sat 11am-2:30pm
DINNER Sun-Wed 5pm-9pm
Thur-Sat 5pm-11pm
BRUNCH Sat, Sun 10:30am-2:30pm

Savor the Flavor – Happy Thanksgiving!

November 9, 2009


Delicious Recipes with MicroGreens!!!

November 7, 2009

Kalbi with Micro Shiso Korean

Kalbi with Micro Shiso Korean

Kalbi Recipe

  • 1 1/2 cups soy sauce
  • 3/4 cup white sugar
  • 1/4 cup sesame oil
  • 5 cloves of garlic, minced
  • 1/2 of a medium yellow onion, chopped
  • 3 large green onions, cut into small pieces
  • 2 tbsp toasted sesame seeds
  • 1/2 tsp of red pepper flakes
  • 4-6 pounds of Korean short-ribs


Place ribs in a large pot with lid.  Combine all the marinade ingredients together in a bowl and stir for 1 minute. Pour the marinade into the pot, over the meat making sure all the ribs have been coated. Cover and refrigerate over night. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Serve with a small side salad of chopped romaine, Persian cucumbers, and sesame dressing. Garnish with Fresh Origins Micro Shiso Korean.

Butternut Squash Lasagna with Petite Pumpkin Greens

Squash Lasagna with Petite Pumpkin Green

Butternut Squash Lasagna Recipe

For squash filling

  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons chopped fresh sage

For sauce

  • 1 teaspoon minced garlic
  • 3 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 5 cups milk
  • 1 bay leaf (not California)
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper

For assembling lasagna

  • 1/2 lb fresh mozzarella, coarsely grated (2 cups)
  • 1 cup finely grated Parmigiano-Reggiano (3 oz)
  • 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)


Make filling:

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley and sage. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagna:
Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving. Garnish with Fresh Origins Petite Pumpkin Greens.

Heirloom Tomato Salad with Fresh Origins Micro Mint Lime

Heirloom Tomato Salad with Micro Mint Lime

Heirloom Tomato Salad Recipe

Arrange heirloom tomatoes (different colors) on a plate, add sliced buffalo cheese, extra virgin olive oil, balsamic vinegar, salt, and pepper. Garnish with Fresh Origins Micro Mint Lime.

Tilapia with Lively Lemon Sauce and Fresh Origins Buzz Button™

Tilapia with Lively Lemon Sauce and Micro Buzz Button™

Tilapia with Lively Lemon Sauce



1 lb. Tilapia filet (about 4 filets)

1/2   Onion, chopped

8 oz. Mushroom crimini or white, sliced

Olive oil

Salt, Pepper

2 Fresh Origins Buzz Buttons™ for garnish


5 Fresh Origins Buzz Buttons™ (crumbled)

1/2 cup White Wine (not dry)

2 tsp Flour

1 tbsp Large Capers, chopped

1 tbsp Chicken stock paste

1/2 Lemon, juice only


1. Apply salt and pepper to Tilapia (both sides), reserve.

2. Combine all Sauce ingredients in a cup or small bowl, reserve.

3. Heat olive oil in pan. Cook onion until clear. Add Mushrooms, cook until browned.

4. Add Sauce to pan, stir until thickened.

5. Cook Tilapia quickly in separate pan with olive oil over high heat to sear the outsides. Inside will be done at this point.

6. Plate Sauce first, then place Tilapia over Sauce.

7. Garnish with 2 Fresh Origins Buzz Buttons™.

Fabulously Fresh: PetiteGreen Season’s Mix™

November 6, 2009

Petite Season's Mix TM

Executive Chef Andres Banuelos of the fabulous Hawthorn’s Restaurant is especially partial to fresh locally grown produce. Appreciating the bounty of California’s rich agricultural community, Chef Andres marvels at the superior quality of locally grown PetiteGreen Season’s Mix™. One of his favorite fresh greens, this premium Mix boasts brilliant colors, delectable textures and rich flavor. Chef Andres tells Specialty Produce that PetiteGreen Season’s Mix™ beautifully and deliciously enhances a variety of his outstanding specialties and offers limitless versatility.

Truly a gorgeous signature item of Fresh Origins Farm, San Marcos, California, glorious PetiteGreen Season’s Mix™ is a very impressive colorful blend of most all of Fresh Origins’ locally grown PetiteGreens and fresh greens. Not only luscious eye candy, complementary flavors are combined that absolutely delight the palate.

PetiteGreens are hardier, offer more flavor and are harvested much larger than MicroGreens. The next step beyond MicroGreens when it comes to color, texture and taste, nutritious PetiteGreens are cut when they are about three to five inches tall and about four to six weeks after planting. Larger than MicroGreens but smaller than baby greens, PetiteGreens are used mainly for fresh eating. As an edible garnish or added to fresh salads as a flavor accent, PetiteGreens are never tough or bitter, unlike mature cooking greens and herbs.

Offering exceptional color, texture and height, PetiteGreens contribute overall flavor and a very striking presentation. Favored by chefs for culinary versatility, PetiteGreens add a sophisticated touch to entrées, appetizers, crudités, hors d’oeuvres, hot or cold beverages, cocktails and desserts which definitely adds gourmet glamour to the fine dining experience.

Specifically grown for fresh eating, striking PetiteGreen Season’s Mix™ adds a flavor combination that makes the taste buds stand up and take notice. Drizzled with light vinaigrette or balsamic vinegar dressing, this lovely mix turns into a taste sensation. As a substitute for the superb goodness of PetiteGreen Season’s Mix™, choose PetiteGreen Primavera Mix™ or PetiteGreen Asian Mix. Create your very own flavorful blend by combining several varieties of premium PetiteGreens. The flavors of red amaranth, purple mustard and cinnamon basil are especially compatible. To store, refrigerate in a sealed container. Use promptly for optimum freshness.

Start spreading the news as Fresh Origins Farm at San Marcos, California, owned and operated by David Sasuga, is reputed for an outstanding selection of locally grown edible PetiteGreens and MicroGreens.

PetiteGreens are especially creating quite a buzz among chefs. Chefs praise the consistent quality and freshness of these truly remarkable versatile greens. Over grown microgreens are sometimes marketed by growers as Petites but Fresh Origins Farm’s PetiteGreens require an entirely different growing process than their MicroGreens. Fresh Origins Farm’s PetiteGreens are grown much differently than MicroGreens, resulting in superior form, color, flavor and uniform size. Overgrown MicroGreens may be less expensive but they tend to be stringy, too soft, have poor size uniformity, a reduced shelf life and lack flavor. Supplying area restaurants daily and year round with top quality PetiteGreens, Specialty Produce emphatically supports our local growers and farming industry. PetiteGreen Season’s Mix™ is available year round!

Scrumptious Sushi + Asian MicroGreens = Mouthwatering, Attractive Dishes!!

November 5, 2009

Eel (Unagi) Nigiri with Gold Kaiware Shoots TMEel (Unagi) Nigiri with Gold Kaiware Shoots™

Fresh Origins Gold Kaiware Shootsboast attractive long pink stems with small golden leaves. Their pungent spicy radish flavor adds tremendous tastiness to this sweet sushi dish.  Not only a flavor addition, this garnish adds depth and creates a spectacular presentation.  This attractive shoot is high in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese.

Salmon Nigiri with Micro WasabiSalmon Nigiri with Micro Wasabi

Our Micro Wasabi’s attractive bright green leaves make for a classic and clean garnish for nearly any plate. Bursting with spicy flavor, Fresh Origins’ Micro Wasabi tastes just like real wasabi, though milder. It even clears your sinuses! Naturally this is the perfect addition for sushi and other Japanese dishes. If you want to add a spunky kick to your food, this is the garnish for you!

Sushi with Petite Asian MixSushi with Petite Asian Mix

Our Petite Asian Mix blends the very best fresh Asian herbs and greens. Wonderful flavors of Mizuna, Tatsoi, Shiso, Mitsuba, Pak Choy, Peas, Mustard, Shungiku  and others truly make mouths water. Not only tasty and healthy, this combinbination contains different colors, shapes and textures to enhance the look of any plate. Asian entrees are a perfect match for this delicious mixture. Top seafood and meats, use as a beautiful edible bed or just add a light vinaigrette to create a wonderful fresh side salad.

Nigiri with Micro Radish Ruby TM Nigiri with Micro Radish Ruby

Glamourous Micro Radish Ruby™ is truly an eye-catcher, with its royal dark purple leaves on matching purple colored stems. And it tastes as good as it looks! It’s fresh and spicy radish flavor accents seafood and meat entrees.  Contains  antioxidants called anthocyanins, that create its brilliant color. Show its colorful personality in mixed green salads, soups and sushi!

Assorted Nigiri with Petite Edamame TM

Assorted Nigiri with Petite Edamame

Another Fresh Origins’ exclusive products, Petite Edamame™ is the latest greatest thing! These Japanese green soy beans have a deep green color and resemble a bean that is opening with a new leaf coming through the middle. This Petite can be used as a substitute for regular edamame, it has even better flavor, and is easier to eat because there are no pods to deal with! Saute, boil , flash fry, steam, or just eat fresh! Also great as an extremely healthy veggie side dish or side salad. Petite Edamame™ boasts a full-bodied, nutty and beany flavor. This yummy legume is an excellent source of protein! Unlike any other garnish out there! Truly sensational.

Handroll with Gold & Red Kaiware Shoots TM

Handroll with Gold & Red Kaiware Shoots

Red Kaiware Shoots™ display radiant shades of purple, red, and maroon leaves with lovely pinkish-purple stems. It’s spicy radish flavor pairs perfectly with all sushi dishes. It’s long stems make it a great ingredient for rolling  in a handroll.  Add a colorful presence, enhance salads, appetizers, entrees, and Asian cuisine, pairs especially well with savory meats!

Sushi with Micro ShungikuSushi with Micro Shungiku

These uniquely shaped chrysanthemum leaves have a succulent and juicy texture with a great earthy flavor. It is a stunning garnish for any plate, especially perfect for appetizers, sushi and stir-fries. Float on soups or add a tasty twist to fresh mixed green salads! Shungiku is also a highly nutritious green, containing Vitamin A,Vitamin C, Vitamin E, Vitamin K, Vitamin B12, and Vitamin B6. Fresh fish and healthy fresh greens, what could be better?