Posts Tagged ‘talapia’

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™.