Posts Tagged ‘dessert’

Fresh Origin’s 2014 Trade Show Forecast

January 24, 2014

Now that the year has begun, we would like to share with you all the events Fresh Origins will be attending for the first quarter. We’ve provided a few links to each event, so check it out and register to attend before it is too late!

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Where to Expect Us

  • Natural Products Expo West: March 6th – 9th, Anaheim California Booth: 5774. Where business and natural products meet. Understand what retailers, distributors, health practitioners, manufacturers and suppliers are looking for. This show focuses on the newest natural trends.

  • Catesource Conference Show: March 23rd – 26th, Las Vegas Nevada, Booth: 312. A great event to learn and educate yourself on the latest culinary concepts, practices and resources. Perfect products for Caterers!

  • Nightclub and Bar Convention: March 24th – 26th, Las Vegas Nevada, Booth: 628. If you are involved in or interested in the bar, beverage, nightclub, and restaurant industry – this is the event to attend for you. See the latest and greatest inventions for cocktails.

Along with our traditional line up of unique Microgreens, we will also be highlighting a few new products at each show, such as new flavors of Crystals!

What are you waiting for? Experience what the latest and greatest culinary specialties are this 2014. Come and join us at our booths!

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Brightening the Holiday with What is New on the Farm!

December 23, 2013

Christmas week is finally here and we at Fresh Origins would like to share with you all what’s new at the farm this season – our Micro Hibiscus and Mini Fruit Crystals® Cranberry! Our featured Winter flower is our MicroFlowers™ Lavendar. Here are a few recipes and taste profiles, surely it will hopefully help you out and spark some new ideas for your upcoming holiday recipes.

Micro HibiscusSesame Crusted Seared Rare Ahi, Wasabi Rice, Hibiscus-Orange Buerre Blanc, Sauteed Veggies

Micro Hibiscus: Sesame Crusted Seared Rare Ahi, Hibiscus-Orange Buerre Blanc, Wasabi Rice, and Sauteed Veggies

Mini Flower Crystals® Cranberry1Cranberry-Rosemary Mojito rimmed with Mini Fruit Crystals® Cranberry

Mini Fruit Crystals® Cranberry: Cranberry-Rosemary Mojito

z MicroFlower™ Micro Lavender Flower™Lavender-Vanilla Honey Custard, Apple-Pecan Crust

MicroFlowers™ Lavender Flower: Lavender-Vanilla Honey Custard, Apple-Pecan Crust

If you are interested in what is new on the farm lately and would like to try some samples, feel free to contact us!

And from all of us here at Fresh Origins, have a very Merry Christmas and a spectacular New Years!

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!

Fresh Origins Hits the Road: New York, Anaheim & Las Vegas (2X)!

March 1, 2013

March is finally here! This month, we’ll be attending 4 trade shows, back-to-back. Every event caters to a unique group of food professionals. We’ll be showing our Microgreens, Edible Flowers, Herb & Flower Crystals™ and other specialty items to chefs, restaurant owners, caterers, mixologists, foodservice distributors & retailers.

International Restaurant & Foodservice Show of NY:
Booth: 1456
Microgreens & Edible Flowers on Center Stage

We’re starting off at the International Restaurant & Foodservice Show: http://www.internationalrestaurantny.com/Show-Info/ in New York. This show is exciting and fast-paced, attracting a huge crowd of industry professionals including high-end restaurant chefs and those who supply them.

Every kind of food product and restaurant supply you can imagine will be on display at this show – from tablecloths to point-of-sale systems, from stoves to lighting. The show also features many great cooking demonstrations & sampling, chef competitions, food service education sessions, and other breakout sessions that restaurant people love.

Many of our customers attend this show, and they’re eager to see & taste our new products, such as our signature specialty Herb & Flower Crystals™. We enjoy having the chance to catch up with our friends and customers – and win some new ones too.

Natural Products Expo West:
Booth: 5758
A New Market for our Microgreens

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After New York, we’ll be traveling back to the West Coast for Natural Products Expo West: http://www.expowest.com/ew13/public/enter.aspx in Anaheim, California. It’s our first time exhibiting at this trade show, where buyers for retail stores attend to see the latest natural, and health-oriented products.

So why is Fresh Origins going to be there? We’ve seen microgreens for sale in a few retail grocery stores recently – and frankly, the quality is poor. We believe there are two reasons for this: first, we think retail store buyers are unfamiliar with quality standards for microgreens, so they don’t know what to expect – or demand. We have always sold to the nation’s top Chefs who demand great quality. Second, the quality of the microgreens is poor due to growing methods and less than ideal growing climates.

We see Natural Products Expo West as a huge opportunity for us to show retail buyers that we offer the very best, microgreens available, and demonstrate that Fresh Origins microgreens would be a great addition to their produce department.

Catersource:
Booth 2536
Microgreens, Edible Flowers & Herb Crystals™: the perfect finishing touch to Wedding Hors d’ oeuvres

Micro Mix2 copy2

During the second half of March, we’ll be attending not one, but two shows in Las Vegas. We’re old hands at Catersource [http://www.catersource.com/conference-tradeshow/attend], a fantastic show that pulls in at least 7,000 catering professionals from across the country.

Caterers have been especially aware of the benefits of using our Microgreens and Edible Flowers – for them, food has to look as good as it tastes, and taste as good as it looks. Our Microgreens and Edible Flowers are a big draw at Catersource because they are unique and attractive, perfect for special events, especially weddings. Speaking of weddings…our gorgeous Crystallized Flowers are an amazing, all natural addition for cakes & cupcakes.

We also enjoy this show because we see so many of our customers here. It’s very social for us – lively and lots of fun. We also like the fact that we really stand out at Catersource, since we’re offering such unique and beautiful products there.

Nightclub & Bar Convention:
Booth 628
Herb & Flower Crystals™ for Mixologists

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Another first-time event for us, the Nightclub & Bar Trade Show http://www.ncbshow.com/why-attend-0 is where we will introduce a new product line: our Mini Herb Crystals™ & Mini Flower Crystals™. This is a finer-grained version of our popular Fennel, Rose, Basil and Mint Crystals that chefs and caterers use as an exciting & versatile ingredient in all kinds of dishes.

We’ve met several mixologists who love the garden-fresh tastes, new textures and beautiful colors they can introduce into their drinks with our new Mini Herb & Flower Crystals™, fresh Edible Flowers and even our fresh Microgreens.

We designed our new Mini Crystals for rimming cocktail glasses. The smaller granules adhere to the glass rim better than our larger Flower and Herb Crystals™, offering mixologists a way to accent drinks with color while injecting a blast of amazing flavor and exciting crunch.

mini crystals

We’ve researched other sugared products out there, and none compare to our crystals, with their naturally pure vibrant colors, our intense flavors and crunchy texture. That’s right – we add nothing artificial to our crystals. All the color and flavor comes directly from the fresh herb or flower.

If you’re planning to be at any of these shows, we’d love to see you! Please stop by our booth, sample some of our Edible Flowers, Microgreens and our Herb and Flower Crystals. Tell us what you think! We want your feedback, and we love kicking ideas around with our Chef & foodie friends.

Edible Flowers to Embellish Your Valentine’s Day Menu!

January 31, 2013

Valentine’s Day is for lovers – and it’s also for restaurateurs who love seeing their reservations fully booked!

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You’ll want to make your diners’ Valentine’s Day meals truly memorable. So why not try something new this year? Garnish your plates with fresh or crystallized edible flowers! Floral additions create great visual appeal, and if you’re really clever, you can help your diners convey a nuanced message of love to their loved ones.

Edible flowers can tell a love story!

Roses are, of course, the classic flower of love. We offer both fresh and crystallized roses at Fresh Origins. They look terrific on chocolate desserts of course, but don’t stop there. You can float roses on gazpacho, dress up drinks, or use rose petals to create a bed for seafood or other classic entrees.

ImageRed roses indicate passionate, romantic love, and the deep red petals are a great contrast to many foods.

Light pink roses convey youthful passion and the joy of life.
ImageOur Crystallized Roses last for 6 months without refrigeration!
Want to convey both love and excitement? Mix red and yellow roses for contrast and another layer of meaning.

Perhaps you’ve already gone the Roses route for Valentine’s Day, and you’re looking for something new and different. Did you know pansies are also a traditional love flower? Pansies appear throughout literature and art as an expression of grace, delicacy and tenderness, as indicated by some of their alternate names: “Jump Up and Kiss Me” or “Pink of my John.”

Beautify salads, fruit plates and cocktails with colorful, Edible Pansies for whimsical and unique floral touch. Available Fresh or Crystallized in blues, yellows, reds, pinks, & purples!

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 ImageCrystallized Pansy

ImageFresh Pansy

Want to be even more innovative for Valentine’s Day 2013? Try accenting your cheese platters & desserts with Snapdragons, symbols of gracious womanhood. Available Fresh or Crystallized.

ImageOr go for bright & colorful amaranth blossoms: our signature Firestix™ or Sparklers™ which symbolize immortal love. These flowers add a blaze of color and incredible height to any plate.  Incredibly long lasting & durable! ImageBright majenta Sparklers™ really dress up chocolate desserts.

ImageWe’re not sure what the meaning of our micro star flowers is, but they sure are a glamorous finishing touch to petite desserts, such as macaroons. Hues of pinks & reds make them to perfect addition for this holiday!

Flower Crystals™ for sweetness, texture & color

Here’s one more idea to liven up your Valentine’s Day plates: Flower Crystals™ Rose. ImageOur signature Herb & Flower Crystals are sweet and powerfully flavored. You can use them to kick up the flavor profile of your desserts and appetizers, while adding an exciting crunch, and a splash of color. Sprinkle them on oysters or other aphrodisiacs like chocolate!

These are just a few ideas for adding visual interest and complex flavor to your Valentine’s Day menu. Have any ideas you’d like to share? Tell us about them in the comments below! If you send us a photo to: Kelly@freshorigins.com, we’ll post your idea on our Facebook page!

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Culinary Institute of America’s World’s of Flavor

December 11, 2012

Culinary Institute of America’s World’s of Flavor 2012

Arc of Flavor: RE-IMAGINING CULINARY EXCHANGE, FROM THE MEDITERRANEAN AND MIDDLE EAST TO ASIA. November 1–3, 2012

Fresh Origins sampled food featuring their newest products: Herb & Flower Crystals™ created by their new R&D Chef Kelly Sasuga!

Microgreens, Edible Flowers, Fresh Origins

Fresh Origins Booth, David, Julie, & Kelly Sasuga

Fresh Origins, Microgreens, Herb Crystals

Tomato Sorbet topped with Herb Crystals™ Basil!

Herb Crystals, Fresh Origins, Microgreens, Edible Flowers

Lemon-Basil-Strawberry Mojito rimmed with Mini Herb Crystals™ Basil & MicroFlower™ Micro Orchid

Microgreens, Fresh Origins, Herb Crystals

Chocolate Ganache Pops covered in Herb Crystals™ Mint

Flower Crystals, Fresh Origins, Microgreens

Citrus Ceviche topped with Flower Crystals™ Fennel

Edible Flowers: From Start to Finish!

July 6, 2011

Today’s top restaurants are finding ways to incorporate edible flowers in many aspects of their menus.  At many luxurious establishments, you may see an edible flower garnishing your pre-dinner drink.  The appetizer or salad may be sprinkled with vibrant, tasty, edible flowers and your main course can contain at least one, if not a blend of edible flowers to enhance the flavor and visual appeal of the dish.  For dessert you will find that many pastries and sorbets contain edible flowers either as an ingredient, or as a garnish.

At Fresh Origins, we offer only the finest edible flowers with the understanding that, when it comes to fine cuisine, beauty without taste means nothing.  Our edible flowers are not only brilliant in color and texture, but also in flavor.  We take great pride in harvesting our edible flowers at the height of quality.  Our shipping methods ensure that the edible flowers will arrive at your restaurant fresh and presentable. Upon arrival, you can use the edible flowers however you desire, with the assurance that their flavor and appearance will not compromise your dish.

For more information on how you can feature edible flowers from Fresh Origins at your fine restaurant, please contact us.

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.