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A Great MicroGreen Recipe for Easter

By | Herb & Flower Crystals™, MicroGreens, Recipes | No Comments
Seared Scallops over MicroGreens with Orange Tarragon Vinaigrette with Butter Poached Lobster
Looking for something unique and delicious for Easter? Look no further, try this recipe with some of our premium MicroGreens.
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Vinagrette
  1. 1 cup fresh orange juice
  2. 1 big sprig fresh tarragon
  3. 2 tablespoons white wine vinegar
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon finely chopped garlic
  6. 1/2 cup grapeseed oil
  7. Salt and freshly ground black pepper
Gastrique
  1. 1/2 cup granulated sugar
  2. 1/2 cup apple cider vinegar
  3. Salt
  4. 1/2 fresh mango
Lobster
  1. 2 tablespoons white vinegar
  2. 2 lobster tails
  3. 1 1/2 cups unsalted butter
  4. 1 clove garlic, minced
  5. 1 shallot, minced
  6. Salt
Crostini
  1. 1 clove garlic
  2. 8 slices baguette, sliced diagonally about 1/4-inch thick
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon herbes de Provence
  5. Salt
Assembly
  1. 4 large scallops
  2. Salt and freshly ground black pepper
  3. Grapeseed oil
  4. 1 1/2 cups microgreens of your choosing
  5. 8 MicroGreens Micro Chives
For the vinaigrette
  1. In a small pot, add the orange juice and tarragon sprig. Bring to a boil, then reduce to a simmer and reduce the juice by half. When reduced, remove the tarragon sprig and chill the juice in the refrigerator. When cooled, add the white wine vinegar, Dijon mustard, garlic and a pinch each of salt and pepper. Whisk together. Slowly drizzle the grapeseed oil while whisking until you get an equal balance of oil to juice. Taste, then adjust the seasoning if necessary. Put aside
For the gastrique
  1. In a small pot, add the sugar, apple cider vinegar, and some salt. Bring to a boil, then reduce to a simmer. Add the mango, and simmer for 15 minutes. Use an immersion blender, blender or even a hand mixer to blend well. Then strain through a fine mesh sieve. (If you don't have a fine sieve, you can use a regular strainer lined with cheese cloth or a clean dish towel.) You want to remove any little bits of mango that the blender missed. Put in the refrigerator to cool. For the lobster: Bring a pot of water to a boil and add the white vinegar. Drop in the lobster tails and simmer them until they just begin to turn bright orange/red. Let cool and remove the lobster meat from the shell. Chop the meat into pieces, just smaller than bite size. Heat a medium skillet over medium heat and add 1 tablespoon of the butter. Add the garlic and shallots. Saute until translucent. Add the remaining butter and melt. Add a good pinch of salt. Add the lobster and stir to coat with the butter. Simmer for 1 minute. Remove the pan from the heat and keep warm.
For the crostini
  1. Preheat the oven broiler. Cut a clove of garlic in half, and rub both sides of the bread with the cut sides of the garlic. Brush one side of the bread with olive oil, and sprinkle very lightly with herbes de Provence and salt. (If you don't have HDP, you can use a mixture of dried thyme, basil, rosemary, marjoram, sage, savory and fennel seeds, or any one of those herbs you happen to have.)
  2. Lay the bread on a cookie sheet and reserve.
To assemble
  1. Start with the scallops. Pat your scallops dry with paper towels. They MUST be dry in order to get a nice sear and crust on the outside. (If you don't, you'll have a scallop just steeping in its own liquid, getting mushy, with no color, sear or flavor.) With a paring knife, score the top of the scallops with a crisscross. You want to just score the outer layer, 1/16-inch deep. Sprinkle the scallops with salt and pepper. In a scorching hot pan with grapeseed oil, put your scallops in scored-side down. Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn. The scallops will tell you when it's ok to lift them and take a peek at your sear. When you're able to pick the scallops up with no resistance at all, you can then take a peek to see if you're ready to flip it. You want a nice rich golden brown color on your scallop. Once you've achieved the proper color, flip your scallops and remove the pan from the heat.
  2. Put your crostini in the oven to toast. Add the vinaigrette to your greens a little at a time. You want to just cover the greens with the vinaigrette, we don't want to drown it. Think light.
  3. Now on each serving plate, place a silver-dollar-size portion of the dressed MicroGreens in the center of the plate. MicroGreens to try: Micro Arugula, Micro Broccoli, Micro Cucumber or create your own creation with MicroGreens. Take a teaspoon of the mango gastrique, and put it on the plate in front of the greens. Then with the back side of the spoon, run it through the middle of the sauce. Take 3 or 4 pieces of the lobster, blot them on a paper towel, then place them in the center of your gastrique schmear. Place your scallop on top of your MicroGreens. Place 2 crostinis off to the side of the scallop. Then cross 2 micro chives over each plate and you're done.
Fresh Origins MicroGreens http://freshorigins.com

Enhance your Cuisine with Specialty Produce

By | MicroGreens | No Comments

The art of Plate Presentation is essential to the success of a dish as its taste and flavor.  The appearance of how food is plated is truly an art and can strongly influence our desire to want to taste it. It can be the deciding factor for your guest  to try your cuisine or not. So how do you create this experience for your guest? The answer is quite simple, by creating a fusion of colors, textures and interesting visual elements on a plate.

Specialty produce such as  MicroGreens, Petite™Greens, and related Specialty Items offer a delicate, gorgeous appearance and vibrant colors, which will add visual appeal and flavor to any plate. With  hundreds of varieties on our farm, we offer some of the most unique specialty produce available, many of which cannot be found at other farms. These varieties will definitely add the appeal and set you apart from other chefs:

Petite™ Amaranth Carnival Mix™ is perfect for all seasons and a festive addition. Consisting of four different highly colored Amaranth leaves, that are vibrant in colors; pink, orange, red and yellow. Add to any plate to make an extravagant and exceptional statement.

Petite™ Amaranth Carnival Mix™

Petite™ Hearts on Fire™ add spunk to any salads, a great highlight for cocktails or make a stunning presentation as a bed for meats. The leaf itself possesses a unique pattern with vibrant green and red coloring. This Petite™Green is sure to be a crowd-pleaser, and has topped many specialty produce distributors list.

Hearts on Fire

Ice Bud™ is one of our favorite specialty items at Fresh Origins. The flower buds, glisten with brilliant sparkling beads of water, not only are they ascetically pleasing but also add an unexpected crunch and burst of salt water on the palate. Enhance seafood dishes such as oysters, ceviche or any fish. Top a chilled cucumber soup, or replace the olive in a cocktail.

Ice Bud Shola Revised

These are three of many varieties that can help enhance the presentation, flavor profile and uniqueness of your dish.  To learn more, visit our “Products” section on our website or contact your specialty produce distributor for more information.

Happy St. Patty’s Day!

By | MicroGreens | 105 Comments
 

Luck of the

Irish Martini!

Fresh Origins Petite

Lucky Shamrock™

½ oz Midori

1 oz Melon Vodka

½ oz Melon Juice

½ oz Sweet & Sour

Chilled Martini Glass

You don’t have to be Irish to get lucky with this fun cocktail! Add ingredients to a shaker with ice, shake vigorously, strain into martini glass. Garnish with Fresh Origins Lucky Shamrock™.

Petite Lucky Shamrock™

Perfect for St. Pattie’s Day; it’s time for Petite Lucky Shamrock™ to dazzle March dishes! Extraordinary three, four and five leafed clovers! These large green leaves have a striking burgundy and white central pattern and measure about one to one and a half inches in diameter. Yummy clover taste. Ideal for cocktails and salads. Top meat and poultry entrées or use as a beautiful edible bed for seafood. Dress up cakes and upscale pastries or float on soups. Add a touch of luck to any plate!

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

By | MicroGreens, Recipes | No Comments

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 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

 

‘Just For Food’ Blog: Flavor meets Beauty!

By | MicroGreens, Recipes | 1,349 Comments

“At the end of the day, it’s all just food.”

Kosta Kontogiannis is the creator of the Just for Food Blog, which focuses on the wonderful world of fine dining! His passion and eye for colorful, flavorful and distinctive cuisine make his blog quite interesting and fun to read. He’s not only a writer but a wonderful chef as well with many innovative ideas. Fresh Origins got the chance to meet him at the Star Chef’s Congress in New York last year and has since formed a very nice relationship with him. Here are some of his fantastic recipes using Fresh Origins  MicroGreens!

This attractive appetizer truly makes mouths water…..

Citrus Ceviche with Micro Chamomile

Ingredients:

Fresh Origins Micro Chamomile

4 oz fresh Chesapeake Rockfish

Juice from 1 lemon

Juice from 1 lime

Zest from 1 lime

2oz freshly squeezed Orange Juice

1tsp to 2 tsp Scallions (finely chopped)

Extra Virgin Olive Oil

Lemon Rind (Candied)

Fleur de Sel

Fresh ground pepper

 

For the Ceviche:

Directions:

Dice the rockfish into very small pieces. Place in a shallow container. Mix in the citrus juices and the zest. Let sit for 35 minutes to an hour, covered, in the refrigerator. The lemon will effect the appearance and taste of the fish if it sits too long, so pay attention. Drain 3/4 of the juices allowing just a little to remain. Add olive oil to lightly coat and stir in the scallions.  Season with salt and pepper. Reserve ceviche in the refrigerator.

For the Candied Lemon Rind:

Ingredients:

1 Lemon, washed well

2 1/2 cups Sugar

Water

 

Directions:

Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups of cold water. Bring to a boil, then drain out the water. Again add 2 cups cold water, bring to a boil and drain. Repeat the process a third time, then remove the peels from the pan and set aside.

Add 2 cups of sugar and 1 cup of water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, (max 10 minutes). Drain the peels and let cool.

Add the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork, remove the peels one at time, gently shaking each to remove excess sugar. Store in an air-tight container. The peels will keep for several weeks.

 

To Finish:

Toss Fresh Origins Micro Chamomile very lightly with a few drops of lemon juice and a tiny bit of olive oil to coat. Using a mold ring, form the ceviche on a plate then drizzle lightly with olive oil, a small pinch of Fleur de sel and one thin strip of the candied lemon rind. Place Fresh Origins Micro Chamomile on top. Serve cold.

“The Micro Chamomile has a really subtle taste and left a nice note.” -Kosta

Next up, we have a delicious and beautiful seafood entrée….

Ahi Tuna wrapped in Prosciutto with

Yellow & Red Pepper Essence

 

 

Ingredients:

For the Tuna:

 

Fresh Origins Micro Chamomile & Micro Shiso Green

5 oz cut of rectangular Sashimi Tuna

4-5 slices of thinly sliced Prosciutto

Salt, Fresh Ground Pepper

Fleur de sel

Yuzu juice

Olive Oil

For the Peppers:

 

2 Red Bell Peppers

2 Yellow Bell Peppers

Salt, white pepper

Shiracha

1 oz Cabernet Vinegar

2 oz Simple Syrup

Directions:

Cut the tuna into large rectangles, season lightly all sides.  Roll the tuna with prosciutto tightly. Set in refrigerator.

Roast and peel yellow and red bell peppers. Blend yellow peppers until smooth with salt, white pepper and a few drops of simple syrup. Pass through fine sieve. Add 1/3 tsp of shiracha and blend well. Repeat with red peppers. Let sit for 1 hour before use.

Heat a non stick pan and sear the prosciutto wrapped tuna for 2 min on each side with med to med high heat. Remove from heat and let rest for 2-3 min. Slice the tuna into small thin square slices. The tuna should be rare in most parts.

Toss Micro Chamomile and Micro Shiso Green with a few drops of yuzu juice and olive oil. Place Tuna on a plate. Using the Red pepper essence place a stripe of sauce close to the tuna, then add a few drops of the yellow pepper essence around it.  Drizzle a few drops of yuzu on the tuna and a few drops of olive oil and some fleur de sel. Place MicroGreen salad on top.

Last but certainly not least, this poultry recipe will wow your eyes and taste-buds….

Duck Breast with Muscat de Beaum, Lavender gel & Balsamic Wildflower Honey Reduction

Ingredients:

 

For the Duck:

1 duck breast (300 to 400 grams)

Kosher Salt

2 or 3 sprigs of fresh Thyme

Fresh ground pepper

2 tbsp Duck fat for searing

Cast Iron Skillet

For the gel:

1 ½ cups Muscat de beaums Wine

5 Gelatin Sheets

2 Fresh Origins Lavender Tops

Small plastic tray or mold to set the gel

For the Reduction:

5 oz Balsamic vinegar

2 whole black peppercorns

Wildflower Honey to taste

To Finish:

Fresh Origins MicroGreens

Olive oil

Balsamic vinegar

Truffle Oil

Fleur de sel

Fresh ground pepper

Notes:

“Lavender Tops have a bold flavor. They have a tea-like essence at first in a liquid but seem to get stronger. It is very important to use them with moderation as they tend to give a bitter aftertaste to liquids.

Balsamic vinegar reduction will easily go from just right, to burned if heat, time and monitoring are not honored. The idea here is to capture some of the essence of the vinegar blanched with the honey and infused lightly with spice from the peppercorns.” -Kosta

 

Directions:

 

For the Gel:

(Idea of  Chef Joe Bartel of The Church Point Manor & The Cellars restaurant in Virginia Beach)

Place Muscat de beaums in a small pot and heat without boiling. Remove from heat and add Fresh Origins Lavender Tops and gelatin sheets for a few minutes.  Dissolve gelatin in Muscat and drain the mixture into a small plastic tray or mold of preference to create a “sheet” or a rectangle that will allow you to slice the gel.  Set outside the refrigerator for about 30 minutes then cool in refrigerator until completely set.  Cut small rounds out of the gel with round cutter or cutter of your preference.  Set aside.

For the Reduction:

Place balsamic and 2 peppercorns in low heat and cook until mixture is reduced by 1/3.  Add the honey and reduce almost in half.  Do not allow balsamic to have a syrup consistency yet, as it will become really thick when it cools down. Taste and adjust acid with a couple more drops of honey if necessary. Strain and allow to cool for at least 30 minutes.

For the Duck:

For Duck Sous Vide:

Set up immersion circulator water bath to 60.5 and allow to heat up. Vacuum seal duck breast in bag with 2 tbsp of duck fat, a sprig of thyme, a little salt and fresh ground pepper. Place in the water bath for 30 min or 45 min depending on size (300 or 400 grams). When you’re ready to take the bag out of the water bath, heat a cast iron skillet.  Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook). Remove from heat and let sit for a couple of minutes.  Slice into thin pieces and set aside.

To Finish:

Place sliced meat on top of a streak of balsamic reduction.  Garnish with Fresh Origins MicroGreensand the gel on top.  Decorate with dots of wildflower honey and balsamic reduction.

If you do not have the sous vide technology in your kitchen, here is an alternative method:

Clean and score the skin of the Duck breast in a diamond pattern. Season with salt, ground pepper and fresh thyme. Let sit and come to room temperature (about 15-20 minutes). Sear in a pan (cast iron pan preferably) on both sides starting with skin side down first getting a good crust, then flip over and sear for a few more minutes. Probe with a thermometer to read 125 degrees F. Remove from heat and allow to rest for a couple of minutes. Slice thin and finish as described above.

Getting thirsty? Well, you are in luck! Here are some of Kosta’s fabulous Cocktails!

Lemon Rosemary Martini

“Beautiful Rosemary tops from Fresh Origins have such a full bodied aroma! The flavor is also very strong in this so you might want to adjust the variables to your personal taste.” – Kosta

Ingredients:

5-7 Fresh Origins Rosemary tops

1/2 Cup Water

1/2 Cup of sugar

Zest and Juice of 1 Lemon

2 oz of Good Vodka of your choice (or it could be 3 oz depending on your mood)

Ice

Directions:

To make the base, make a syrup that has a 1:1 ratio of sugar to water, adding the rosemary and lemon zest.  Bring to a boil, dissolving sugar while stirring.  Remove from heat and let cool. Discard lemon zest and rosemary.

Combine half of your syrup or less (judging by how sweet you want it to be), juice of 1/2 lemon, vodka and ice. Mix in shaker and strain and into a chilled martini glass. Garnish with Fresh Origins Rosemary Tops.

“The scent of rosemary is profound every time you take a sip!” – Kosta

Perfect for a hot summer day spent poolside….

Now we transition from tangy to sweet…..

Stevia Mojito

Fresh Origins Petite Stevia™

Ingredients:

8 Sprigs of Fresh Origins Petite Stevia™

10-15 Mint Leaves

1/2 Lime

1/2 tsp of Stevia Extract powder

2oz of Bacardi or Rum of choice

1 cup of Club Soda

Ice

Directions:

Place the Mint and Fresh Origins Petite Stevia in a glass and using a muddler “bruise” the herbs. Add fresh squeezed lime juice, rum, club soda, 1/2 tsp of stevia powder and ice. Stir and taste. If you want your drink with more kick, add 1/2 oz more rum. If you would like it sweeter add some stevia powder, 1/2 tsp at a time (it dissolves great).

“Its a wonderful and refreshing drink for the summer… And a great way to enjoy a sunny day with friends.” – Kosta

Thank you Kosta for all the great recipes!!

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

By | MicroGreens, PetiteGreens | 886 Comments

Eel (Unagi) Nigiri with Gold Kaiware Shoots™

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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 Wasabi

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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 Mix

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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

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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

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Another Fresh Origins’ exclusive products, Petite Edamame™ is the latest and 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 more flavor, and is easier to eat because there are no pods to deal with! Sauté, 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 and unlike any other garnish out there! Truly sensational.

 

Handroll with Gold & Red Kaiware Shoots

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

 

Sushi with Micro Shungiku

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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 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?

Micro Antioxidants Mix™

By | MicroGreens, Recipes | 568 Comments

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A 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, vitamins and minerals and are loaded with healing antioxidants.

Cranberry & Feta Stuffed Pork with Cranberry Reduction

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 the bottom of the baking pan.  Bake for 10 minutes at 400 to get the top crisp. Then for an additional 45 minutes at 350 or longer depending on your oven.

For the Cranberry Reduction:

In a small saucepan, add 1 package of cranberries, butter, olive 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

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 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 yolk and the whites. Brush the edges of the crust with the egg yolk. (This will give the edges a nice golden brown color when baked). Bake tart crust for 10-12 minutes at 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.

Add Intensity to your dishes!!

By | MicroGreens, PetiteGreens, Recipes | 955 Comments

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

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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

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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.

Tis the Season for Rosemary! Happy Holidays!

By | MicroGreens, Recipes | 1,081 Comments

Fresh Origins Rosemary Tops

herb-tops-rosemaryThis attractive evergreen herb boasts numerous needle-like leaves and an incredibly fragrant aroma. Long-lasting and durable, this aroma-therapy herb has a concentrated fresh flavor that compliments a wide variety of foods. Rosemary is not only an aesthetically pleasing garnish, but it is also a fabulous seasoning when cooked with food. Fresh Origins Rosemary Tops have more tender leaves than regular full-sized rosemary. Even without the hard stems our tops still contain a concentrated great flavor!

Rosemary is native to the Mediterranean region and is frequently used in traditional Mediterranean cuisine. A member of the mint family, it is high in iron, calcium and Vitamin B6. Rosemary has been said to help the memory and mental focus! Studies suggest that carnosic acid, which is found in rosemary, may shield the brain from free radicals thus lowering the risk of strokes and neurodegenerative diseases like Alzheimer’s and ALS (Lou Gehrig’s.) Rosemary contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. (http://en.wikipedia.org/wiki/Rosemary)

Here are some of our favorite Rosemary Recipes! Enjoy!

Honey-Mustard Pork Roast With Bacon and Rosemary

Ingredients

  • 1/4 cup Mustard Dijon
  • 2 tbs whole-grain mustard
  • 2 tbs honey
  • 2 garlic cloves, minced
  • 2 tbs Fresh Origins Rosemary Tops
  • 1 (3 1/2 lb)  center-cut boneless, pork loin roast
  • 12 slices bacon (about 1 pound)
  • *Special equipment: kitchen twine.

Directions

  1. Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  2. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic and Rosemary and mix together until smooth.
  3. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
  4. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
  5. Using 3 pieces of kitchen twine, secure the bacon in place.
  6. Roast for 1 hour.
  7. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
  8. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes.
  9. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  10. Garnish with Fresh Origins Rosemary Tops.

Rosemary Goat Cheese Stuffed Chicken With Wild Mushroom Sauce

Ingredients

  • 1 whole chicken
  • 4 ounces goat cheese, room temperature
  • 1 tbs Fresh Origins Rosemary Tops
  • 2 tbs extra virgin olive oil
  • sea salt to taste
  • fresh ground black pepper to taste

Wild Mushroom Sauce

  • 1 tbs butter, plus 1 tablespoon
  • 1/4 cup chopped shallot
  • 4 ounces morels, cleaned and sliced in half lengthwise or 1 ounce dried morel, rehydrated
  • 4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces
  • 3/4 cup chicken stock or broth
  • 2 tbs Fresh Origins MicroGreen Chives

Directions

  1. Preheat the oven to 450 degrees F.
  2. Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin.
  3. In a small bowl, combine the goat cheese, rosemary and olive oil. Season with salt and pepper and mash together.
  4. Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken.
  5. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
  6. Heat oil in sauté pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes.
  7. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes or until the chicken is cooked through and the juices run clear.
  8. Remove the chicken from the pan and keep warm.
  9. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and sauté for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Sauté for 2 minutes or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat.
  10. Pour the sauce over the chicken and garnish with Fresh Origins Micro Chives and Fresh Origins Rosemary Tops.

Chicken Cutlets With Spicy White Beans, Kale & Rosemary

Ingredients

  • 1 boneless, skinless chicken breast, halved horizontally (6 oz.)
  • 2 tbs all-purpose flour
  • kosher salt
  • black pepper
  • 1/4 cup extra virgin olive oil, divided
  • 3/4 cup diced onion
  • 1 handful Fresh Origins Rosemary Tops
  • 3/4 cup chicken broth
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 cup kale leaf, sliced
  • 1 tsp chili-garlic sauce
  • 1 tbs Fresh Origins MicroGreen Parsley Italian

Directions

  1. Pound chicken breast halves, one at a time, between 2 sheets of plastic wrap, until each piece of chicken is 1/8-inch thick.
  2. Stir together the 2 tablespoons flour, salt and pepper in a shallow container.
  3. Heat a large sauté pan over high heat.
  4. Dredge chicken in flour mixture, shaking and removing any excess.
  5. Sauté chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
  6. Transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
  7. In the same pan used to cook the chicken, sauté onion in the remaining 2 tablespoon oil over medium heat until translucent, 3-5 minutes.
  8. Stir in the 2 teaspoons flour and Rosemary; cook 1 minute, stirring constantly.
  9. Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
  10. Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
  11. Remove pan from heat; stir in parsley.
  12. Season cannellini and kale with salt and pepper; serve with chicken cutlet.
  13. Garnish with Fresh Origins Rosemary Tops.

Pomegranate-Rosemary Royale Cocktail

Ingredients

  • 1/2 cup water
  • 1 tbs sugar
  • 2 tsp Fresh Origins Rosemary Tops
  • 1/2 cup pomegranate juice
  • 2 cups champagne or sparkling wine

Directions

  1. Combine water and sugar in a small saucepan; bring to a simmer, stirring sugar until it dissolves.
  2. Remove from heat; add Rosemary, let stand 30 minutes.
  3. Strain through a sieve into a bowl; discard solids.
  4. Pour 2 tablespoons of pomegranate juice and 1 tablespoon of rosemary syrup into 4 Champagne flutes or glasses.
  5. Top each serving with 1/2 cup Champagne.
  6. Garnish with Fresh Origins Rosemary Tops.

Recipes from RecipeZaar.com

 

Delightful Dining! The Capri Blu Experience

By | MicroGreens, PetiteGreens, Restaurant Reviews | 1,449 Comments

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

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 MontejanoMicro Tangerine Lace™

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 attractiveMicroGreens from Fresh Origins Farm. James is not only a very talented chef, but 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™

 

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

www.capri-blu.com

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