Freshness Recipe part 1

Here are some recipes to do with microgreens !

You can grow your microgreens yourself with our Indoor Gardens

Portebello, roasted peppers & microgreens pizza

Sauce ingredients

  • 2 medium tomatoes, diced
  • 1 garlic clove
  • 6 fresh basil leaves
  • Pinch of dried oregano
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil

Topping ingredients

  • 2 portobello mushrooms
  • 1 red bell pepper, seeded and quartered
  • Salt and freshly ground black pepper
  • 1 cup shredded mozzarella-style vegetable cheese
  • 1/2 cup microgreens or chopped arugula

Crust ingredients

  • 3 brown rice tortillas
  • 1/2 tablespoon extra-virgin olive oil

Preparation

  • Preheat the oven to 375˚F
  • Make the sauce: Blend all the ingredients together.
  • Don’t blend too long, as the sauce should have a chunky texture.
  • Prepare the toppings: On a baking sheet greased with olive oil, roast the portobello mushrooms and the bell pepper, seasoned with salt and pepper, for about 10 minutes.
  • Let them cool; slice and reserve. Turn the oven up to 400˚F.
  • Assemble the pizzas: brush the tortillas with olive oil.
  • Place the tortillas on a baking sheet.
  • Spread some tomato sauce on each tortilla. Add “cheese”.
  • Add the roasted portobello mushroom and bell pepper on top of the cheese.
  • Bake for 7 minutes.
  • Before serving, garnish with some microgreens and drizzle with some olive oil.
  • Cut each into 4 slices and serve warm.

Fiery Bloody caesar

Ingredients

  • 45 ml (1 1/2 oz) ovodka
  • 120 ml (4oz) Clamato juice
  • 5 ml (1 tsp.) Worcestershire sauce
  • Some drops of Tabasco
  • Lemon juice
  • 1 tablespoon spicy radish
  • 1 lemon or lime wedge
  • Celery salt
  • Pepper
  • 1 Celery stick for garnish
  • Micro Mustard
  • Ice

Preparation

  • Frost the rim of a glass with lemon juice (or lime) and celery salt. Put the ice cubes.
  • Add all ingredients except the celery.
  • Stir with a mixing spoon.
  • Or pour into a shaker and stirred well, then poured into the glass.
  • Season with salt and pepper to taste.
  • Garnish with micro mustard and celery and lemon wedge (or lime)

Seared Scallops with Creamy Basil Pesto Sauce

Ingredients

  • 1 pound Large Scallops, completely pat dry
  • Salt and Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 whole Lemon, zested and juiced
  • 1/2 cup Basil Pesto, homemade or store bought
  • 1/4 cup Heavy Whipping Cream
  • Micro Greens, for garnish

Preparation

  • In a medium sized cast iron skillet heat olive oil over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.}
  • Season the scallops with salt and pepper.
  • Place in the pan and sear 2 minutes on one side until golden brown and 1 minute on the other side.
  • Remove to a plate and squeeze lemon juice over the top of the scallops and garnish with the lemon zest.
  • Meanwhile, in a medium sauce pan whisk together pesto and cream. Simmer until thickened, about 5 minutes.
  • Spoon pesto sauce over scallops and garnish with micro greens. Serve immediately.

Frozen Dessert Follies !

Here are 6 frozen dessert idea to try in your business or home.

1. Ice cream / expresso or as our Italian friends call it “Affogato”

Ingredients

  • 2 medium scoops of ice cream (flavor of your choosing)
  • 4 oz (118ml) of espresso
  • Chocolate syrup or any other flavor

Preparation

  • Put the ice cream in a bowl or a mug
  • Pour the expresso on top
  • Add syrup if you like
  • Serve immediately after preparation

2. Ice Cream Cupcakes

Ingredients

  • Cupcake Mix (flavor of your choosing)
  • Ice Cream (flavor of your choosing)
  • Frosting (whipped cream, etc)
  • ¼ cup of what you want as toppings (chocolate chip, caramel, etc.)

Preparation

  • Preheat oven and prepare cake mix according to package directions
  • Line muffin tin with cupcake liners
  • Pour one tablespoon of prepared cake batter into each muffin tin
  • Bake for 12-15 minutes
  • Remove from oven and cool
  • Spread ice cream on top of each cupcake
  • Place in freezer for 3-4 ours to set
  • Put afterwards icing on top (if you want)
  • Garnish with what you chose

3. Ice Cream Sandwich

Ingredients

  • Ice Cream (flavor of your choosing)
  • Cookie (flavor and number of your choosing)

Preparation

  • Divide the ice cream between the cookies, putting it on their flat face.
  • Close the sandwich with the rest of the cookie, flat side down, pressing gently
  • Smooth the edges
  • Place the sandwiches on a baking sheet, cover and put in the freezer for 30 minutes or until ready to serve

4. Ice cream cake

Business version

Ingredients

  • Crust pie “Graham” (found in grocery stores) (if want to make a crust yourself you can use the recipe for homemade version)
  • Ice Cream
  • 15 ml (1 tbsp.) chocolate chip
  • 15 ml (1 tbsp.) maple chip

Preparation

  • Take the pie crust and place it in a mold
  • Pour the ice cream from your machine to the crust
  • Put in freezer to set
  • Garnish with maple chips and chocolate chip
  • Unmold and cut into points

Home Version

Ingredients

  • 375 ml (1 1/2 cups), biscuits crumbs
  • 2 liters (8 cups) of ice cream (flavor of your choosing)
  • 60 ml (1/4 cup) chocolate chip
  • 10 ml (2 tbsp.) maple chip
  • 80 ml (1/3 cup) softened butter

Preparation

  • Preheat oven to 190 ° C (375 ° F)
  • In a bowl, mix the crumbs with butter
  • Line a springform pan of 20 cm (8 inches) with parchment paper, then evenly spread the mixture prepared in the previous step
  • Bake 8 to 10 minutes
  • Remove from oven and let cool
  • Using electric mixer, mix the ice cream a few seconds, until slightly softened
  • Incorporate to the ice cream, the chocolate and half of maple chip
  • Pour the preparation into the pan and freeze a least 1 hour
  • Garnish with the rest of the maple chip

5. Croissant and Gelato

Very popular in Italy in the form of bun and gelato (Brioche con Gelato)

Ingredients

  • Croissant or Bun
  • Gelato (flavor of rour choice)

Preparation

Method 1

  • Open the croissant or the bun in half horizontally
  • Insert the gelato between the two slice of croissant and serve

Method 2

  • Cut the croissant to the middle horizontally
  • Insert the gelato in the opening and serve

6. Bar or ice Pops

Business version

Ingredients

  • Outline of a glass 16 oz previously cut to 1″ deep (this will be the mold)
  • * You can take the molds that you want as long as they have 1″ deep
  • Ice cream
  • Garnish
  • Chocolate (Cone Dip)
  • Wooden coffee sticks

Preparation

  • Place the mold on wax paper or a baking tray
  • Fill the mold with ice cream
  • Remove the mold and insert a coffee stick (wood) up to half the depth
  • Place in freezer until set
  • Remove from freezer and dip it in a cone dip
  • Put back in freezer

If you want toppings

  • The same steps with some more
  • Before dipping it, cover the bar or pop with the desired garnish
  • Place in freezer
  • Remove from the freezer and coat them with chocolate
  • Return to the freezer

House version

Ingredients

  • 1 brick of vanilla ice cream
  • Wooden coffee sticks
  • 250 ml (1 cup) chopped almonds
  • 420 g (14 oz) mid-sweetened chocolate, chopped
  • 60 ml (1/4 cup) unsalted butter
  • 150 ml (2/3 cup) 35% cream

Preparation

  • Line a baking sheet with parchment paper
  • Open the carton
  • Cut 4 slices of 2 cm (3/4 po) thick
  • Recut slices to obtains bar of ice cream of 12,5 x 5 cm (5 x 2 po)
  • Keep the rest of ice cream for further use
  • Place on tray and freeze
  • Meanwhile, toast the almonds. Cool to room temperature
  • In a saucepan, gently melt the chocolate, butter and cream
  • Let cool
  • Coat the bar with the almond
  • Freeze again for about 30 minutes
  • By hand, quickly dip the bars in the chocolate mixture
  • Insert the sticks, if desired
  • Then freeze until chocolate is firm, about 2 to 3 hours