Posts Tagged ‘salad’

Making food Romantic!

July 21, 2010

Edible Roses & Rose Petals

Fresh Fragrant & Floral!


Stunning edible roses with attractive colors of red, pink, yellow, orange and white. Sweet and mild floral flavor. Their amazing aroma is a fantastic treat to your senses. Gorgeous and colorful, this fantastic garnish is versatile and fun. Its divine beauty will transform salads and desserts. Add classic romance to cocktails and other refreshments. Edible Roses can also be a great ingredient for sauces and syrups!

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Cinco de Mayo: Festivities, Fun & Food!

April 29, 2010

For Cinco de Mayo celebrations, we’ve come up with some tasty dishes! These fast and easy recipes are an upscale twists on traditional Mexican Cuisine. Both dishes are garnished with Fresh Origins Micro Cilantro. For such a tiny herb, Micro Cilantro packs an intensely fresh flavor.  Adding this Micro to your dish will add a unique kick to every bite!

Crab Stuffed Avocados


 

Ingredients:

Fresh Origins Micro Cilantro

Fresh Lump Crab Meat

Avocados

Crumbled Feta

Cherry Tomatoes

Mustard Dijon, Mayonnaise

Olive Oil, Balsamic Vinegar

Salt, Pepper

Tapatillo

Black Beans

Directions:

Warm black beans in a pot.  Slice Avocado in half, remove seed, scoop out the center of the slices slightly.  In a bowl, mix crab, feta, sliced cherry tomatoes, mustard dijon, mayonnaise, olive oil, balsamic vinegar, salt, and pepper.  Add crab combination to the center of the avocados.  Drizzle with tapatillo.  Plate with black beans.  Garnish with Fresh Origins Micro Cilantro.

 

Duck Tacos

Ingredients:

Fresh Origins Micro Cilantro

Duck Breast

Queso Fresco

Avocado

Cherry Tomatoes

Mango

Red Onion

Garlic

Chicken Stock

Corn or Flour Tortillas

Black Beans

Corn

Limes

Tapatillo

Olive Oil

Salt, Pepper

 

Directions:

In a bowl, add duck breast, olive oil, salt, pepper, tapatillo, and lime juice. Set aside to let marinate.

Saute minced garlic and chopped onions.

Chop tomatoes, mango, avocado and crumble cheese.  Set aside.

Add duck and juice to the pan with garlic and onions.  Add chicken stock and more of the seasoning mix if needed.  Cover and slow cook at medium heat.

When duck is cooked, chop into cubes.  Fry tortillas in olive oil.

Plate tortillas, add duck and onions, corn, black beans, tomatoes, avocado, mango, cheese, lime juice, and tapatillo.  Garnish with Fresh Origins Micro Cilantro, a perfect addition to the layers of flavors in this dish, and not too overpowering.

 

Feliz Cinco de Mayo!

Add Intensity to your dishes!!

March 24, 2010

Try these tasty and easy recipes using Fresh Origins Micro Intensity™ Mix!

Fresh Origins exclusive Micro Intensity™ Mix is a highly flavorful blend of 15 to 20 different tiny herbs and greens. With fresh flavors of citrus, anise and sweet spiciness, this incredible mix will make your taste buds stand up and take notice!

Citrus Chicken Goat Cheese Salad

Ingredients:

Fresh Origins Micro Intensity™ Mix

Goat Cheese

Mesclun Mix

Cherry Tomatoes

Chicken Breasts

Pecans (candied: brown sugar, butter, olive oil)

Salt, pepper, olive oil, balsamic vinegar, ginger

Garlic (1 clove)

Mandarin tangerines

Orange Juice

Avocado

Directions:

Saute Chicken Breasts with olive oil, garlic, orange juice. Season with ginger, salt and pepper.  In a separate small saucepan, saute pecans with olive oil, butter and brown sugar. Slice cherry tomatoes, avocado, & mandarin tangerines.  Plate Mesclun mix and all other ingredients. Crumble goat cheese on top, drizzle olive oil and vinegar.  Garnish with Fresh Origins Micro Intensity™ Mix!

Tri-Tip with Tomato Pesto Salad

Ingredients:

Fresh Origins Micro Intensity™ Mix

Tri-tip steaks

Cherry Tomatoes (mixed colors, halved, 1 cup)

Fresh Basil (2 cups)

Garlic (1 clove)

Pine Nuts (1 tablespoon)

Salt, Pepper

Olive Oil (3 tablespoons)

Lemon Juice (2 tablespoons)

Grated Parmesan (2 tablespoons)

Mozzarella Cheese (1/2 cup cubed)

Asparagus

Food Processor

Directions:

Prepare Pesto: combine small pieces of basil leaves, cut up garlic, pine nuts, parmesan, in a food processor and pulse until finely chopped. Slowly add olive oil & lemon juice while continuing to mix.  Add salt & pepper.

Saute Tri-Tip with olive oil, salt and pepper.

Saute whole asparagus with olive oil, salt, and pepper.

Slice cherry tomatoes and mozzarella.  Combine with pesto and mix.

Plate asparagus, tri-tip and tomato pesto salad.  Garnish with Fresh Origins Micro Intensity™ Mix.

Tomato, Basil, Mozzarella Crostini

Ingredients:

Fresh Origins Micro Intensity Mix™

Mozzarella

Fresh Basil

Tomatoes

Baguette Crisps

Directions:

Cut mozzarella and tomatoes into thin slices.

Take stems off of basil. Lay down the baguette crisps,

then layer mozzarella, tomatoes, and basil.

Repeat and top with Fresh Origins Micro Intensity Mix™!


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

Directions:

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)

Preparation:

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

 

Ingredients

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

Sauce:

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

Directions

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™.

What is a MicroGreen?

August 13, 2009
Micro Carrot-  Chef Timothy Ralphs- Top of the Cove, La Joll

Micro Carrot- Chef Timothy Ralphs- Top of the Cove, La Jolla

Description
Microgreens (micro greens) are a tiny form of edible greens produced from the seeds of vegetables, herbs or other plants. They range in size from one to two inches long, including the stem and leaves. Microgreens can have surprisingly intense flavors considering their small size, though not as strong as mature greens and herbs.

Microgreens are used as a garnish and flavor accent primarily in fine dining restaurants. These restaurants place a strong emphasis on both the creative presentation and flavor of their dishes. Microgreens’ delicate, fresh appearance adds beauty and dimension combined with a range of distinct flavor elements.

Dubbed one of 2008’s culinary buzzwords by National Public Radio, microgreens are a popular food trend. Used by chefs to stimulate and enhance the dining experience, microgreens infuse taste and innovation to their culinary creations.

The National Restaurant Association released its list of top food and beverage trends for 2009. The list, comprised of survey results from over 1600 chefs, shows microgreens at number 5 in the produce category.

History
Microgreens have been produced in the United States since about the mid 1990’s beginning in Southern California. Initially, there were very few varieties offered. The basic types; Arugula, Basil, Beets, Kale, Cilantro and a mixture called Rainbow Mix. They are now being grown in most areas of the country with an increasing number of varieties being produced.

A form of microgreens sold in a specialized growing medium; cellulose (paper) pulp has been produced in Europe since about 2002.