Archive for the ‘Recipes’ Category

Celebrating Colorful Crunchy Crystals – How Chefs & Mixologists are using our Herb Crystals® & Flower Crystals®

June 19, 2013

Herb & Flower Crystals Bottles Group

Since its arrival earlier this year, our Herb Crystals® & Flower Crystals® line has been very well-received by the culinary community, and their responses are quite humbling. We hear from chefs and home cooks alike that they absolutely love the exotic look these crystals convey and that it has been such a unique and flavorful ingredient to include in their dishes. Pastry Chef Johnny Iuzzini says, “I love the basil crystals, not only for their vibrant flavor but also for the unique texture they impart to my desserts.”

Branching out to the bar scene as well, our Mini Herb Crystals® & Mini Flower Crystals® also got a loud response from cocktail connoisseurs and mixologists.

Feeling like proud parents, we wanted to show off some cool examples of how our customers have enhanced their creations by using our Herb Crystals® & Flower Crystals®, and to debut a few new flavors coming out in a few weeks!

Cocktails and Mini Herb Crystals® & Mini Flower Crystals® – A Perfect Pair

Our March trade show tour was where we really got to show off our stuff to mixologists and cocktail enthusiasts. There we realized that our Mini Herb Crystals® & Mini Flower Crystals® were an immediate hit. Everyone’s eyes were pulled in when we brought out our large display of cocktail glasses rimmed with the different flavors.

The vibrant colors drew their attention but it was after sharing a few tasting samples, when we watched everyone’s faces light up. They were captivated by the crystal’s fresh flavors. Many exclaimed, “Wow, they actually taste like fresh Basil or fresh Mint!” They were also intrigued to see a different substitute for plain white sugar for adding a unique sweetness to any drink, including tea.

The Mini Crystals® are a smaller, more granular than the regular Crystals, making them more adhesive and ideal for rimming cocktail glasses. Instinctively, we invited mixologists to take their creations to the next level and combine our Microgreens, Edible flowers, and Mini Herb Crystals® & Mini Flower Crystals® into their next cocktail concoction!

Check out Mixologists like Junior Merino with his The Big Apple cocktail. Rimming his cocktail with Herb Crystals® Fennel, and garnishing with our Apple Mint Tops. Check out his recipe:

Big Apple Cocktail with Mint Apple Tops & Herb Crystals Fennel Rim by Junior Merino

2 oz Hudson Whiskey

1/2 oz grilled apple juice

1/2 oz cinnamon syrup

3/4 oz fresh lime juice

1/4 oz Xtabentun Mayan Liqueur

1 dash of Junior Merino Roasted Apple & Toasted Spices Bitters

Pour all ingredients into a mixing glass. Add ice and strain into a rocks glass rimmed with Fresh Origins Flower Crystals® Fennel and garnish with a Fresh Origins Apple Mint top.

The high praise and overall review by our mixologist, bartender, and cocktail-lover friends, was more than we could ever ask for. Thank you!

Herb Crystals®, Flower Crystals® & Chocolate! Oh my!

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Its a no-brainer. Our Herb Crystals® & Flower Crystals® make a pretty sweet addition to any chocolate treat. So if you’re a sucker for a box of chocolates or you know of one, check out The Madison Chocolatier West. They are beautifully coating their strawberries with white and dark chocolate and then covering with our Crystals and Crystallized Flowers! These fancy strawberries are not like any regular chocolate covered strawberry you see at the market. They have also put our Crystals on the inside of their chocolate ganache truffles. What a burst of flavor in your mouth. And the Crystals stay crunchy!

They create small batch chocolates, all hand made using the freshest fruits, herbs, spices and ingredients that have no preservatives added. Each ingredient provides unique flavor pairings for exceptional chocolates. Check out their photos here,

Topping New York’s Cronut Craze

Or if pastries suit your fancy, we would like to introduce you to the Cronut. If you haven’t heard of it yet, the Cronut is literally half-croissant, half-doughnut – yes they do exist!

After a few tries, its’ creator French pastry chef Dominique Ansel of Dominique Ansel Bakery, found the winning formula and successfully infused the French classic into a shape of a doughnut. Consisting of layers on layers of flaky-goodness, each Cronut is deep fried in grapeseed oil (like a doughnut), filled with Tahitian vanilla cream, rolled in cinnamon sugar, topped over with a sweet glaze, finished with sprinkle of our Flower Crystals® Rose. Each Cronut runs at $5 a piece and all customers are limited to six per person.

Despite being around for only a month, this pastry delicacy has already made a name for itself. So, we highly recommend you try it out if you’re in the area and make sure to order beforehand or get there early – really early. Watch Zagat’s Bizarre Bites coverage on the Cronut below:

Congratulations to pastry chef Dominique Ansel and his revolutionary pastry skills! The world is a better place, now that you’ve created such a pastry gem.

New Herb Crystals® & Flower Crystals® Flavors

Chili-Lime Shrimp, Mango Salsa, Cilantro Rice

Herb Crystals®Cilantro on Chili-Lime Shrimp, with Mango Salsa & Cilantro Rice

We’re very excited announce a new flavor to add to the mix this week: Herb Crystals® Cilantro. It has an amazingly fresh & sweet Cilantro flavor. In a couple weeks we will be introducing Fruit Crystals® Lime and Herb Crystals® Hibiscus. We hope you all enjoy these just like the first batch. Let us know about your experience with our Herb Crystals® & Flower Crystals®. We would greatly appreciate your feedback and would love share your success story with the world!

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Celebrating Motherhood: Fresh Origins’ Edible Spring Flowers!

May 8, 2013

 

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Mother’s Day is upon us and that can only mean one thing, our selection of Edible Flowers, including Herb Blossoms, Vegetable Blossoms, and MicroFlowers are blooming brightly! We are offering a large variety this season including, Basil Blossoms, Buzz Buttons, Nasturtium Flowers, Cilantro Blossoms, Marigold Flowers, Jasmine Flowers, Cosmos Flowers, MicroFlowers™ Orchid, the list goes on!

Need Ideas for Mother’s Day? Brighten up her special day with Edible Flowers!

If you’re at that point where you are stuck wondering what to do for Mother’s Day and you’ve already taken the traditional route  —  the thank-you card and bouquet of flowers combination  —  do something different this time! Create a gorgeous Mother’s Day meal by adding our Edible Flowers to your appetizers, entrees, soups, salads, desserts and cocktails.

Be sure to notice what each different flower has to offer. Whether you’re adding a hint of citrus with Buzz Buttons over a sorbet or looking to top off an entree with the peppery, spiciness of Nasturtium Flowers, show mom how much you love and appreciate her with your creative side. Have fun with it!

Below are descriptions of our most popular flowers, how they generally taste, how you could possibly use them, plus recipes with Edible Flowers as ingredients!

Basil Blossoms

basil blossoms

Basil is everyone’s favorite herb flower and hopefully your mom’s favorite too. This dazzling purple blossom has even more concentrated flavor and aroma than the leaf. Usually, people will smell the sweet aroma & see its stunning appearance right before they enjoy the fresh taste, engaging all their senses. Very versatile, it can be used whole or shredded.

Here are some ideas on how you could use them:

  • Add to Pesto sauce
  • Make an heirloom Tomato-Basil & Mozzarella Salad
  • Mix in a Fruit Salad
  • Top Bruscetta & Pasta
  • Decorate appetizer platters

 

Recipes:

Lemon Basil Sorbet

Yield: 1 quart

  • 4 Basil Blossoms, flowers taken off stems
  • 2 1/2 cups water
  • ½ cup cointreau
  • 2 cups sugar
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp orange juice

In a small saucepan, combine the water, sugar, lemon zest, lemon juice, cointreau and orange juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine chinois and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer’s directions.

Tomato Basil Pasta Sauce

Yields: 4 cups

  • 4 Basil Blossoms, flowers taken off stems
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 sm can tomato paste
  • 20 Ripe Roma tomatoes, diced
  • 1 tbsp Pinch sugar
  • ½ cup Parmesan shredded
  • 1 Yellow Onion, diced
  • 1/2 cup dry white wine
  • 1 tsp dried crushed red pepper
  • 1 cup chicken stock
  • salt, pepper TT

Coat a saucepot with oil and warm over medium-low heat. Add the onion and garlic and cook, stirring, until soft. Add the tomatoes, sugar, tomato paste, chicken stock, and wine; season with salt, pepper and crushed red pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and cheese.

Basil Fruit Blast Cocktail

Yield: 1 drink

  • 4 Fresh Origins Basil Blossoms
  • 1 ½ oz Vodka
  • ½ oz Chambord
  • ½ oz Peach Schnapps
  • ½ Peach
  • ½ Lemon
  • 1 ½ oz Orange Juice

Cut peach into small pieces and add to a shaker. Take 2 Fresh Origins Basil Blossoms, 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 Basil Blossoms, and peach slices.

 

Nasturtium Flowers

Flower Nasturtium

These stunning orange, yellow, and red flowers boast a sweet & tangy, yet peppery and spicy flavor. Here are some ideas on how you could use them:

  • Add to mixed green salads
  • Mince & mix in with risotto
  • Put inside a Vietnamese spring roll
  • Mince & mix in potato salad
  • Top desserts

 

Recipes:

 

Salmon & Cheese Stuffed Nasturtiums

Servings: 10

  • 10 Nasturtium Flowers
  • 1-8 oz package of cream cheese, softened at room temperature
  • Smoked Salmon, shredded
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp Fresh Dill, minced
  • 1 tsp Paprika
  • salt, pepper TT

In a bowl, combine cream cheese, salmon, dill, and lemon juice. Mix and season with salt, pepper, and paprika. Mix in capers. Place about half a tsp cream cheese mixture (more or less, depending on the size of the flowers) inside the throat of each nasturtium flower. Fold each petal over the cheese and press together.

 

Potato-Nasturtium Salad

Servings: 8

  • 30 Nasturtium Flowers, chopped
  • 1 pound small fingerling potatoes
  • ¼ cup Butter, melted
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 teaspoon Mustard Dijon
  • 1 tsp fresh chopped tarragon
  • 1 tsp fresh chopped parsley
  • ½ cup Mayonnaise
  • 5 whole Green Onions, Sliced thinly
  • 1/2 teaspoon Paprika
  • 4 whole Hard Boiled Eggs, chopped
  • salt, pepper TT

Preheat the oven to 425 degrees.

Toss the potatoes with melted butter and tarragon; put on a baking sheet. Roast for 25 to 30 minutes, or until tender. Chop in quarters. Mash half of the potatoes gently. Sprinkle with the salt, pepper and paprika. Refrigerate until cold.

Toss together the cooled potatoes with: parsley, capers, mustard, mayonnaise, eggs, green onions, vinegar, in a large bowl. Season with salt and pepper to taste. Add the chopped nasturtiums and toss to combine.

 

Spicy Nasturtium Vinaigrette

Yields: 1 cup

  • ¼ cup Nasturtium Petals, minced
  • ½ cup olive oil
  • 2 tbsp sherry vinegar
  • ¼ tsp. Mustard Dijon
  • salt, pepper TT

Combine and whisk together.

Buzz Buttons

Flower Buzz Button TM

Stimulate your taste buds with this exciting burst of energy! These yellow, cone shaped flowers produce an electrifying effect on the palette. With a slight citrus flavor, it gives your mouth an exciting tingly feeling with an almost numbing effect. This unique flower stimulates saliva and cleanses the mouth with a refreshing cool feeling. Use sparingly by shredding the flower and sprinkling over food or muddle in cocktails to add electricity!  Here are some ideas on how you could use them:

  • Add to Lemon Sorbet
  • Shred & sprinkle on chocolate desserts
  • Infuse in sauces
  • Muddle in cocktails
  • Shred & sprinkle on salads

Recipes:

 

Buzz Thriller Cocktail

Servings: 1 drink

  • 6 Fresh Origins Buzz Buttons™
  • 1oz Citrus Rum
  • ½ oz Blue Curacao
  • Float of Cachaca
  • Sweet and Sour
  • Lime
  • Cup of Ice

Cut 5 Buzz Buttons™ into pieces, put in a blender. Add Sweet and Sour, Citrus Rum, Blue Curacao, and juice   from half of a lime. Blend mixture then pour into a glass filled with ice. Top with a float of Cachaca.  Serve with 1 Buzz Button™ for garnish, but be sure to caution your customers of their tingly sensation. Since alcohol dehydrates you, the Buzz Button™ is a perfect ingredient because it stimulates salivary glands, keeping your mouth from getting dry and giving you a refreshing hydrated feeling!


Tingly Citrus Vinaigrette

Yields: 2 cups

  • 2 Buzz Buttons™
  • 2 oz lime juice
  • 3 oz orange juice
  • 2 oz grapefruit juice
  • 2 tablespoons red rice wine vinegar
  • 1 tbsp honey
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil
  • 2 sprigs Fresh Thyme

 Combine all ingredients in a blender. Blend until smooth.

 

Citrus Buerre Blanc with a kick!

Yields: ½ cup

  • 2 Buzz Buttons™ shredded
  • ½ Shallot minced
  • 3 oz orange juice
  • 2 oz lemon juice
  • salt, pepper TT
  • 1 pt cold butter, cubed – ½”

In a hot small saucepan, add shallots and juices. Simmer and reduce until au sec (nearly dry, about 1 tbsp of liquid left). Add Buzz Buttons™, salt, & pepper. Take off heat and add a few cubes of butter at a time, whisk quickly and constantly until melted. Careful not to “break” the sauce (separation of fat and liquid). This will happen if it is too hot. The finished sauce should be thick and smooth.

Cilantro Blossoms

y Herb Flower Cilantro

Tiny and lovely white flowers on long green stems. Intense Cilantro flavor and fresh aroma. Here are some ideas on how you could use them:

  • Decorate Ceviche & salsa
  • Make Cilantro Crème Fraiche
  • Top guacamole & tacos
  • Mix in with rice
  • Float on Pho
  • Top sushi

 

Recipes:

Cilantro-Lime Vinaigrette

Yields: 1 cup

  • 1/2 bunch cilantro flower petals & leaves
  • 1/4 cup lime juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil

Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt, pepper; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Cilantro Lime Spicy Grilled Shrimp

Servings: 4

  • ¼ cup Cilantro flower petals & leaves (minced)
  • salt, pepper TT
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 small Jalapeno minced
  • 1 1/4 pounds large shrimp, peeled & deveined
  • 1 clove garlic minced
  • ¼ cup Lime juice
  • Lime wedges, for serving
  • Cilantro flowers on stems for garnish

Combine salt, pepper, paprika, cumin, cayenne, lime juice, garlic & jalapeno . Put on shrimp. Add shrimp to a hot grill and cook, until opaque throughout, and caramelized on both sides. 3 to 5 minutes. Serve shrimp with Cilantro Flowers & lime wedges.

Cilantro Spring Soup

Servings: 2

  • 1 bunch Cilantro sprigs & blossoms
  • 6–7 cup chicken broth
  • 2 cup spinach, washed, trimmed and loosely packed
  • 3 T butter
  • ½ white onion, finely chopped
  • 2 serrano chilies, seeded stemmed, diced
  • 6 green onions
  • 2 garlic cloves, minced
  • Salt, pepper TT
  • ½ cup Cotija Cheese, for serving
  • 2 Lime wedges, for serving
  • Cilantro blossoms, for serving
  • 2 avocados, sliced, for serving

In a blender, puree the spinach with 2 cups of the chicken broth. Add the cilantro and coarsely blend.

In a large saucepan, melt the butter and sauté the onions, garlic and serranos. Add the pureed mixture and the remaining chicken broth. Simmer for 10 minutes.

Meanwhile slice the avocados and drizzle with lime juice. Thin the soup, if necessary, with additional chicken broth, then pour into bowls and garnish each with cheese, avocado slices and a Cilantro Blossoms.

Here is our list of available Edible Flowers this spring season:

Borage Blossoms, Marigolds, Begonias, Snapdragons, Chocolate Bell Flowers, Fava Flowers, Nasturtiums, Lavender Flowers, Buzz Buttons, Cilantro Blossoms, Mustard Blossoms, Cosmos, Jasmine Flowers, Alyssum Flowers, Arugula Blossoms, Chive Blossoms, Bachelor’s Buttons, Firestix™, Calendulas, Fennel Flowers, Fuchsias, Pansies, Violas, Sparklers™, Thyme Blossoms, and all of our MicroFlowers™ varieties.

Premium Flowers Assortment

If we were able to help to you in any way this Mother’s Day, let us know! We love hearing what other Chefs and food fanatics are doing with Edible Flowers. But most importantly, to all the Mothers out there, we’re so grateful to have you and wish you the best Mother’s Day ever!

Recipe: Citrus Ceviche with Flower Crystals™ Fennel

February 7, 2013

 

Citrus, Seafood & Fennel! A perfect Ménage à Trois. 

Citrus Ceviche with Flower Crystals_ Fennel

Yield: 10 standard portions (10 cups –  1 cup per serving)

Ingredients: 

  • Shrimp .5 lb
  • Scallops .5 lb
  • Red Snapper .25 lb
  • Tomatoes, Heirlooms Mixed Colors 3 ea.
  • Tomatoes, Cherry 1 package
  • Onion Red Large .5 ea.
  • Cilantro .5 bunch
  • Jalapenos 1 or 2 ea. (depending on how spicy you want it)
  • Avocados 1 ea.
  • Tangerines 4 ea.
  • Lime Juice 16 oz
  • Lemon Juice 16 oz
  • Orange Juice 8 oz
  • White Wine .5 cup
  • Tobasco 1 tsp
  • Salt, Pepper, Paprika TT

 

Directions:
Chop up seafood, onions, tomatoes, & avocados into small dice. Mince cilantro. Peel tangerines and chop into small dice. Add citrus liquids to a large bin/bowl, add all other ingredients and make sure they are covered in citrus liquid. Refrigerate for 2 hours. Serve cold. Top with 1 tbsp of Fresh Origins Flower Crystals™ Fennel per serving.

Ceviche

The intense fennel flavor pairs great with seafood, while the sweetness is a nice contrast to the sourness of the ceviche. The bright yellow all natural color of these crystals really stands out! 
Recipe by Kelly Sasuga

Fresh Origins Microgreens: A Family Matter

December 17, 2012

Fresh Origins Microgreens: A Family Matter – Kelly Sasuga

Going to culinary school was the best thing I’ve done for my family’s business.

I started working Fresh Origins, my family’s business, more than six years ago. I did a lot of different jobs, starting with customer service, and moving on to doing graphic design, photography, sales and marketing. I’d been studying these subjects at the University of San Francisco, and it was good to use my skills to help Fresh Origins grow.

I spent some time in the kitchens of chefs using our products, taking photos of the dishes they created and observing how they combined flavors when they used our microgreens. A chef would use our Micro Shiso in Asian dishes, and Micro Basil in an Italian dish.

Of course, I couldn’t use the chefs’ recipes for our business – these belonged to them. I felt I needed to develop my own recipes to showcase our Microgreens, Shoots, Edible Flowers, Tiny Veggies™ and Herb Crystals™.

So I signed up for the San Diego Culinary Institute to get my Commis de Cuisine Diploma http://www.sdci-inc.com/ I devoted nine months to classes and two months to an “externship” at the Red Light District restaurant, where I worked with Chef Jason Maitland.

Jason is a family friend who has been using Fresh Origins microgreens and other products for a long time. Now I could see up close the flavor pairings and combinations he came up with. I was also learning about combining flavor elements at the Culinary Institute  – sweet, salty, bitter, sour, and umami.

I also learned how to plate food attractively – after all, people eat with their eyes first. I saw how to combine colors and textures, how people’s eyes travel on the plate, where you should add height. Now I look at photos of plates I did before culinary school, and I think, “Well, I thought it looked okay at the time…”

My culinary training taught me not just how to prepare recipes, but how to invent new ones.  I gained an understanding of the science behind the food, and an appreciation for experimentation and recipe development.

Now I am Fresh Origins’ research and development Chef. I develop new recipes to showcase our products at the foods shows we attend. I’ll prepare a dish, and then pass out small samples and show attendees how to use our products.

At the last couple of shows, we made citrus ceviche and topped it off with our Flower Crystals™  Fennel. [link to http://www.freshorigins.com/our-products/basil-crystals] Licorice flavored Fennel pairs well with seafood, so I thought it would be great to combine them with shrimp and scallop ceviche. The sweetness of the fennel crystals are a great contrast to the tartness of the ceviche, and they add a nice crunch. People think because the crystals are sweet, they can be used only on desserts and pastries, but they can be paired with savory items, too.

I actually did do a mint chocolate dessert for the food shows: a chocolate ganache pop with a coating of the mint crystals. The crunchy mint is a fantastic flavor combination with the smooth rich chocolate. [link to http://www.freshorigins.com/our-products/basil-crystals].

Most people wouldn’t think of pairing microgreens with a dessert, just like they wouldn’t think of the sweet herb crystals with savory food. But the freshness of the green is great with a rich dessert. I recently created a recipe for a maple, cinnamon and persimmon pana cotta with candied pecans. [link to https://fomicrogreens.wordpress.com/2012/11/29/cinnamon-maple-persimmon-panna-cotta-candied-pecans-with-micro-basil-cinnamon/] It’s garnished with micro cinnamon basil, a basil that really does taste like cinnamon. The fresh microgreen is a great color contrast for the eyes, and it’s a nice fresh texture with the smooth panna cotta.

This is something I teach other chefs when I’m marketing our microgreens. Many chefs use microgreens as a garnish, but we try to teach them to use microgreens as a flavor addition, not just as a garnish to look pretty.

My culinary training opened up an array of new techniques that have helped me contribute to Fresh Origins more creatively. After culinary school, I’ll never look at a plate of food the same way again.

Microgreens, Edible Flowers
David & Kelly: PMA Foodservice in Monterey – July 2012

Microgreens, Edible Flowers, Herb Crystals
Chef Kelly with food samples: International StarChefs Congress in NY – Sept 2012

Cinnamon-Maple Persimmon Panna Cotta, Candied Pecans with Micro Basil Cinnamon

November 29, 2012

Microgreens, Fresh Origins

Cinnamon-Maple Persimmon Panna Cotta, Candied Pecans with Micro Basil Cinnamon

 4 servings

Poached Persimmons 

4 persimmons, peeled, chopped

2 cups water

1 cup granulated sugar

1 cinnamon stick

Bring the water and sugar to a boil, then lower to a simmer and add the diced persimmons and cinnamon stick. There needs to be enough water to cover the fruit.
Simmer until persimmons are soft. Let cool. Puree until smooth.

Panna Cotta

14 ounces poached persimmon puree

½ tsp ground cinnamon

¼ cup granulated sugar

1 tbsp Brandy

2¼ tsp powdered gelatin

3 tbsp cold water

2 cups heavy cream

½ cup maple syrup

Sprinkle the gelatin over cold water in a medium bowl and let it stand while you prepare the rest of the panna cotta. Oil four ramekins or glasses with a neutral-tasting oil. (Skip this step if you’re planning on serving your panna cotta in their molds).

Heat the cream, sugar, brandy and cinnamon in a saucepan, stirring to dissolve the sugar.  Once the sugar is dissolved, remove from heat and stir in the persimmon puree. Pour in gelatin and mix until the gelatin is completely dissolved.

Divide the panna cotta into the prepared molds and chill for at least 4 hours before serving.

Maple-Candied Pecans

8 ounces pecan halves

3 tablespoons maple syrup

2 tablespoons brown sugar

Preheat the oven to 325. Put foil on top of a baking sheet. Mix the syrup and sugar in a bowl, then stir in the pecans, tossing to coat and transfer to the baking sheet. Bake for until done, about 10 minutes. Separate any nuts that stick together with a fork. Let cool.

To serve:

Top with pecans, maple syrup and garnish with Fresh Origins Micro Basil Cinnamon.

 Microgreens, Fresh Origins

Food & Photos by Kelly Sasuga

http://www.FreshOrigins.com

Asian Themed MicroGreens

December 1, 2011

Many micro greens and petite greens are Asian in origin and can be used to give an Asian flair to many types of dishes. These Asian themed specialty products can also blend in well with American dishes, providing new and exciting flavors.

With more than 350 productsFresh Origins has all of the Asian micro greens you will need to add zest to your dishes.

Here is just a few that are available. There is Micro Chinese Cabbage, which can be used to spice up lettuce and spinach salads; and Micro Thai Basil which has an unusual licorice flavor that also blends well with Asian or fusion cuisine. 

Pictured: Petite Asian Mix

Micro Red Shiso has dark red, uniquely flavored leaves, and is a great topping for sushi rolls and nigiri.

Micro Tatsoi, first cultivated in Japan, is popular for use in both European and Asian foods. It is dark green in color and a member of the broccoli family. It goes well with salads and sandwiches. It has a taste that echoes that of mustard greens.

Another Asian microgreen is the Daikon Radish, which comes in purple or green. The word Daikon means “large root” in Japanese, and the vegetable has a crisp texture and a spicy flavor and can really perk up salads or side dishes.

Mitsuba, Japanese parsley is another microgreen that is a common in Asian dishes. It has an earthy parsley-like flavor and can make a great addition to salads, and stir fry. Nice for floating on miso soup!

Micro Cilantro is a common element in Thai cooking and can be used in salads, chutneys and salsas. It has a very fresh and strong flavor for such a small herb!

Here’s a recipe using our Asian microgreens!

Kobe Beef and Prawn Udon Soup

with Micro Asian Mix

Ingredients:

Fresh Origins Micro Asian Mix

½ lb Large fresh uncooked prawns

½ lb Kobe beef

1 package Udon noodles

2 stalks of Green Onions

1 clove Garlic

½ Onion

3 Pak Choy leaf stalks

Handful of Enoki Mushrooms

1 cup Chicken Broth

Splash of Hot Sauce

2 tbsp Soy Sauce

Handful of Shitaki Mushrooms

2 tbsp Dried Seaweed

1 tbsp Rice Wine

Handful of Soy Beans

Salt, Pepper

Directions:

In a pot, bring water to a boil, drop in noodles and simmer until cooked. In a separate pot, combine chicken stock, garlic (diced), onions (diced), hot sauce, shitaki mushrooms (diced), soy sauce, seaweed, rice wine, soy beans, salt and pepper and simmer. Slice kobe beef into small thin slices, season with salt and pepper, and sear quickly on both sides in olive oil in a pan. Set aside. Do the same with the shrimp. Set aside. Cook enoki mushrooms in broth.  Blanch Pak Choy quickly in broth until leaves get wilted. Set aside. Serve noodles, add broth, pak choy, green onions, shrimp, and beef.  Garnish with Fresh Origins Micro Asian Mix.

Other examples of Asian-style garnishes!

Mustard Flowers

Shiso Bicolor Leaves

Radish Flowers

Fresh Summer Cocktail!

July 1, 2011

Cool off this summer with a tangy lemon drop! Add a MicroFlower™ Micro Fucshia to add beauty and a sweet citrus burst!

Valentine’s Day Cocktails with Edible Flowers!

February 8, 2011

Happy Valentine’s Day!

Romance is in bloom at Fresh Origins! Decorate your Valentine’s drinks with brilliant edible flowers.  Adding flowers to your drinks and dishes truly adds romance and gives them a creative twist! Here’s some fun cocktails to share with your special someone!

Vodka, Pomegranate Liqueur, Rose Syrup, Pomegranate Juice, Sugared Rim, Lemon Twist, Rose

Champagne, Strawberry Vodka, Rose Syrup, Sugared Rim, Blueberries, Tangerine Wedge, Rose

Vanilla Vodka, Baileys, Chocolate Liqueur, Creme, Chocolate Flakes, Chocolate Rim, Raspberries, Rose

Citrus Rum, Triple Sec, Lemon Wedges, Lemon Juice, Tangerine Wedges, Juice, Rose Petals, Rose

Happy Halloween! Pumpkin Soup Recipe.

October 13, 2010

Pumpkin, Lemongrass & Corn Soup with Petite Pumpkin Greens!

Ingredients:

4 cups pumpkin puree or mashed cooked pumpkin

1 fresh lemongrass stalk

1 onion, diced

1/2 cup cherry tomatoes

2 1/2 cups fresh corn kernels

1 clove of garlic

4 tablespoons chopped parsley

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup heavy cream

3 cups chicken stock

2 tablespoons brown sugar

1/2 teaspoon ground ginger

salt, pepper, cinnamon, nutmeg

Directions:

Cut off the top and bottom of the lemongrass stalk and remove outer layers.  Then smash stalk with the side of a large heavy knife.  Cook lemongrass, onion, and garlic with salt, in butter and olive oil in a medium pot over medium-low heat, until onion is softened, about 10 minutes.  Add pumpkin, corn, tomatoes, with salt, pepper and simmer, covered, stirring occasionally.  A few minutes later, add cream, parsley, chicken stalk, brown sugar, ginger, cinnamon and nutmeg.  Simmer for another few minutes.  Then puree the soup either in a blender or using a hand-held blender.  Strain soup through a fine-mesh sieve into a large heatproof bowl.  Garnish with Fresh Origins Petite Pumpkin Green and MicroFlower™ Micro Marigold™!

  • Delicious fresh squash flavor. Grown from pumpkin seeds.
  • Vibrant green color will brighten fall plates and traditional holiday fare.
  • Good source of vitamin A, vitamin C, potassium and iron.
  • Get creative with the first ever Pumpkin seedling garnish!

New Product: Micro Antioxidants Mix™

May 3, 2010

Micro Antioxidants Mix™:

Fresh Origins’ Newest Item!

Colorful, attractive mixture of micros with different textures and shapes. Our Micro Antioxidants Mix contains micros with the highest levels of antioxidants!  These include: broccoli, cabbage, dill, kale, lemon balm, marjoram, oregano, radish, savory and thyme.  This combo boasts fresh flavors of citrus, spicy flavors of radish, intense herb flavors, and hearty flavors of cruciferous veggies.  Antioxidants are substances that may protect your cells against the effects of free radicals.  They can help to maintain health and prevent diseases such as cancer and heart disease.  Eating these tasty MicroGreens is a fun and simple way to get these crucial vitamins into your body.

Boost your antioxidant intake even more with meals that include berries!  Few fruits have quite the provocative allure, the fragile charm or the nutrients of berries. They’re full of fiber, minerals and vitamins, and loaded with healing antioxidants.

Cranberry & Feta Stuffed Pork with

Cranberry Reduction

 

Ingredients:

Fresh Origins Micro Antioxidants Mix

2-3 lb Pork Roast

2 packages of Dried Cranberries

3 Cups of Red Wine

1 package of Feta

1 can of Chicken Stock

Olive Oil

Butter

Cinnamon

2 cups of Sugar

Salt, Pepper

Cooking Twine

Directions:

For the Pork:

Cut pork roast down the center (not all the way through) to make it into a thinner flat piece.  Add 1 package of cranberries and feta to the center of the meat (like you are making a burrito).  Then take the two side ends and bring them together. Tie up the whole roast with 4 pieces of twine.  Season with salt and pepper.  Add olive oil and butter to the top.  Add chicken stock to bottom of the baking pan.  Bake for 10 minutes at 400 to get the top crisp. Then for 45 minutes at 350 or longer depending on your oven.

For the Cranberry Reduction:

In a small saucepan, add 1 package of cranberries, butter, oilive oil, sugar, red wine, salt, and cinnamon.  Simmer for 30 minutes or until the consistency is thick and the wine is reduced.

When pork is done, slice it and add the cranberry reduction on top.  Serve with a side dish of your choice and garnish with Fresh Origins Micro Antioxidants Mix!

Antioxidant Berry Tart

Ingredients:

Fresh Origins Antioxidants Mix

Fresh Blueberries

Fresh Blackberries

Fresh Strawberries

Fresh Raspberries

Mascarpone Cheese

Granulated Sugar

Powdered Sugar

Grand Marnier or Triple Sec

Small Frozen Tart Crust

1 Egg

Directions:

Put whole blueberries, blackberries, raspberries and sliced strawberries into a bowl, add 2 tablespoons Grand Marnier and granulated sugar, stirring to coat every berry.  In a separate bowl, add berries and 2 tablespoons Grand Marnier and mash mixture.  Combine mashed mixture with whole berry mixture.  Place in the refrigerator for 45 minutes to an hour to let berries macerate.  Mix every 20 minutes or so and add more sugar.  You’ll know when they are ready when a thick syrup begins to form.

While waiting, combine mascarpone with Grand Marnier and Sugar and set in refrigerator.

When the berries are almost done, crack an egg and separate the yoke and the whites. Brush the edges of the crust with the egg yoke. (This will give the edges a nice golden brown color when baked). Bake tart crust for 10-12 minutes with a temperature of 450.

When crust is done, let cool for 15 minutes.

While waiting, combine mascarpone mixture with berry mixture.

When crust is room temperature, remove it from its outer baking shell.  Then plate crust and fill the center with the mascarpone and berry mixture.  Add fresh berries to plate, surrounding tart. Garnish tart with fresh berries and Fresh Origins Micro Antioxidants Mix.