*Fried Shitake Mushrooms Appetizer with Micro Red Amaranth and Micro Arugula*
These flavorful fungi are prized as both a medicinal food and a culinary favorite of creating cooking especially when garnished with micro red amaranth and micro arugula.
Ingredients:
1 Pint of Shitake Mushroom
1 Lemon
2Tbsp. Olive Oil
1Tsp. Sea Salt with Minerals
1Tsp.Micro Red Amaranth
1Tsp.Micro Arugula
Prior to fry pre wash mushrooms. Pour olive oil in pan warm up in medium heat and add mushrooms fry for 10min in medium heat. Add lemon juice and continue to fry for 5 min more. Put in the plate and spread with the fresh organic micro red amaranth and micro arugula on top of the fried mushroom. Serve with fresh lemon on side.
*Micro Mix Salad with Belgian Endive*
People love salads. The idea behind ours was to create a high anti-oxidant and vitamin rich ingredients in one simply delicious salad. This salad stands up to any anti-oxidant and vitamin rich salads. To make this salad you need only a few minutes.
Ingredients:
4Oz. Micro Mix
2Tsps. Minced Garlic
1Tsp. Sea salt with Minerals
2Tbsps. Organic Olive Oil
2-3Tbsps. Fresh Squeezed Lemon Juice
1 Medium Size Belgian Endive
Pre wash the Micro Mix let drain the water for couple of minutes. In large bowl combine with micro mix organic olive oil, squeezed lemon juice, minced garlic and sea salt. Mix properly and the salad is ready. Serve in the petals of Belgian Endive.
*Broiled Lamb Ribs with Organic Micro Bull Blood and Red Amaranth*
This inspired entrée will satisfy anyone who likes specific taste of Micro red amaranth and bulls’ blood with broiled lamb meat and grilled vegetables. This entrée can be served with any side dish, steam basmati rice, mashed potatoes or any micro mix salads.
Ingredients:
1Lb Organic Grass Fed Lamb Ribs
3Tbsps. Corn Oil
3Tsps.Sea salt
1 Zucchini
2qt Asparagus
1 Sweet Red Pepper
3Tbsps. Red Amaranth
2Tbsps.Bull Blood
½Tsp. Black Pepper
Before broiling prepare the meat with sea salt and black pepper. Broil lamb meat for 15-20minutes on medium high heat. Grill zucchini, asparagus and sweet red pepper and put on the side of the broiled lamb meat. At the end garnish the entrée with the unique flavor of organic micro red amaranth and bull blood.
*Spring Blossom Vegetable Entrée*
To ensure that this dish is smooth, fluffy, and lump free, cook the broccolis, carrots and potatoes until very tender. Mash the broccolis while they’re still hot. Cooked potatoes give special accent and carrots with the pretty orange color lend an attractive contrast to the dish. But most important the fresh organic micro arugula will complete the entire look of this artwork. This light entrée is good to enjoy for any time of the day.
Ingredients:
8oz. Fresh Organic Broccoli
1 Medium size Golden Onion
½ Tsp. Garlic
1Tsp. Sea Salt
2Tbsps. Organic Safflower Oil
1 Small Potato
1 Small Carrot
2Tsps. Capers
Pour enough water into a pot to come 2 inch up the sides and bring the water to a boil. Cook the broccolis for 12 minutes until well cooked. Drain broccolis and let to cool. Chop the golden onion in small cubes put in frying pan, add organic safflower oil andsauté in medium high heat until become golden. Pour onion sauté on cooked broccolis and blend them until the mixture is smooth and mushy. With special shaping tool make flower design and set on the serving plate. Meanwhile, use the same method to cook potato and carrot until very tender. Peel off the skin of potato and cut it in ½ long shapes and put between designed mushed broccolis to add new color to the dish. Shred cooked carrot on the top dish, and very important part not to forget to add the fresh organic micro arugula and capers to complete the main flavor of the dish.
*Steamed Artichokes with Micro Parsley*
This simple way of cooking artichokes bring out the softness of this hearty vegetable. Be sure to use a pot large enough to fit artichokes comfortably, and you only need one inch of water to start. The artichokes will contribute its juice to the cooking liquid. The Micro parsley will complete the entire flavor of the appetizer.
Ingredients:
3 Medium Sizes Organic Artichokes
2 Tsps.Minced Garlic
2 Tbsps. Sea Salt with Minerals
2 Tsps. Organic Extra Virgin Olive Oil
2-3 Tbsps. Micro Parsley
1 Tsp. Fresh Squeezed Organic Lemon Juice
To cook artichokes: Using a knife cut the stalks of the artichokes. Reserve the top. Pour enough water into a large pot to come 1 inch up the sides. Place the artichokes in the pot, add the salt, garlic and organic extra virgin olive oil, cover the pot, and bring the water to a boil over high heat for 15min. Decrease the heat to low and steam the artichokes for 30min, or until they are tender but still hold its shapes. Put the artichokes on plate, sprinkle with fresh micro parsley between the petals and on top of artichokes, some lemon juice and sea salt. It is ready to serve.
*Fried Eggplant Organic Micro Basil Appetizer*
The fried eggplant filled with soft warmed goat cheese and Micro Basil makes delicious partners to any spring or summer entrée. Try them alongside with steam rice or mashed potatoes.
Ingredients:
1 Large Organic Eggplant
2 Tbsps. Organic Olive Oil
3 Tsps. Organic Goat Cream Cheese
1 Tsp.Sea Salt with Minerals
Cut the eggplant into long 3slices pour the sea salt on top of eggplants before frying. Pre heat the olive oil in the medium high heat in the pan. Add the eggplant slices and fry until will become golden from both sides. When the eggplants are ready let them to soak the oil on the piece of paper towel for 3-6min. spread the goat cheese on the fried eggplants and make 3 rolls. Put on the plate and serve with micro basil mix on side.
Ingredients:
4 Tbsps. Micro Basil Mix
1 Tbsp. Balsamic Vinegar of Modena
1 Tsp.Sea Salt with Minerals
1 Stalk of Organic Green Onion
2 Tsps. Fresh Squeezed Organic Lemon Juice
1 Tsp. Organic Rosemary Olive Oil
Pre wash the Micro Basil let it drain for 5min. Combine green onions, sea salt, balsamic vinegar, rosemary olive oil and fresh squeezed lemon juice. Stir properly and serve with roasted eggplants on side.
**Snacks for Wine**
This simple but unique and rich with different flavors snacks will bring to your table special look. It will attract to any guest to taste this unbelievable gourmet organic micro greens with their wine. Three different flavored crackers with herbal pesto, organic sun dried tomatoes in olive oil, beet pesto and varieties of organic micro red mustard, arugula and red amaranth build extraordinary taste that will last forever who will try this smack.
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: 3-4
Ingredients:
1 small size Beet
1 tbsp. Sea Salt
2 tbsp. Vinegar
2 oz Organic Sun Dried Tomatoes in Olive Oil
4 oz Organic Cream Cheese
12 qt. Wheat Crackers
4 oz. Organic Herb Pesto
1 tbsp. Organic Micro Red Mustard
1 tbsp. Organic Micro Red Amaranth
1 tbsp. Organic Micro Arugula
1 tbsp. Sea Salt
1 tbsp. Olive Oil
2 tbsp. Vinegar
2 oz. Organic Sun Dried Tomatoes in Olive Oil
4 oz. Organic Cream Cheese
12 qt. Wheat Crackers
4 oz. Organic Herb Pesto
1 tbsp. Organic Micro Red Mustard
1 tbsp. Organic Micro Red Amaranth
1 tbsp. Organic Micro Arugula
Cooking Directions: Take 12 medium size crackers spread cream cheese. Put sun dried tomatoes on top of the cream cheese and add Micro arugula. For one serving size make 4 pieces of each flavor. On the next 4 crackers put cream cheese organic herb pesto and micro red amaranth. Cook the beet in the medium size pot in high heat until it soft. Peel the skin off and shred the entire beet. Add salt, garlic, olive oil, micro cilantro and veginese. Pour the entire mixture into one mass. On the last crackers add beet pesto and finish with beautiful look of organic red mustard. Serve in the square shape plate.
This simple but unique and rich with different flavors snacks will bring to your table special look. It will attract to any guest to taste this unbelievable gourmet organic micro greens with their wine. Three different flavored crackers with herbal pesto, organic sun dried tomatoes in olive oil, beet pesto and varieties of organic micro red mustard, arugula and red amaranth build extraordinary taste that will last forever who will try this smack.
Take 12 medium size crackers spread cream cheese. Put sun dried tomatoes on top of the cream cheese and add Micro arugula. For one serving size make 4 pieces of each flavor. On the next 4 crackers put cream cheese organic herb pesto and micro red amaranth. Cook the beet in the medium size pot in high heat until it soft. Peel the skin off and shred the entire beet. Add salt, garlic, olive oil, micro cilantro and veginese. Pour the entire mixture into one mass. On the last crackers add beet pesto and finish with beautiful look of organic red mustard. Serve in the square shape plate.
*Rainbow Micro Basil Appetizer*
To the creamy beet pesto and broccoli puree organic micro basil will nurture the taste of this appetizer. This appetizer is delicious served chilled. Thick goat cheese layer team up in this pallet of spring colors. Eventually the mix of organic micro basil make great accompaniment to the Rainbow Appetizer.
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 2-3
Ingredients:
1 Small Size Red Beet
1 Tsp. Fresh Garlic
1 Tbsp. Organic Vinegar
1 Tsp. Organic Olive Oil
1 Tsp. Sea Salt
4 oz. Organic Broccoli
1 Small Brown Onion
1 oz. Organic Goat Cheese
1 Tsp. Organic Micro Cilantro
1 Tbsp. Micro Basil
Cooking Directions: Cook the beet in the medium size pot in high heat until it soft. Peel the skin off and shred the entire beet. Add salt, garlic, olive oil, micro cilantro and veginese. Pour the entire mixture into one mass. Cook the broccoli over the high heat until tender. Drain the broccoli let to cool for 10 minutes and blend it until it is smooth. Cut the onion into small cubes and sauté in organic olive oil on the medium high heat until onions will become golden. Pour the sauté in the mashed broccoli and mix to get smooth mixture. Make a small round amount of goat cheese on the bottom layer, put in a middle layer mashed broccoli and then on the top layer spread the beet pesto by making smooth rainbow layers garnishing with delicious organic Micro basil.
