Classic Caprese
Ingredients:
4 tomatoes
1 – 2 balls of fresh mozzarella
Handful of fresh Bustan Aquaponics Sweet Genovese Basil
1/4 cup Bustan Aquaponics hand-picked Manzanilla olive oil, plus extra for drizzling
Balsamic vinegar (optional)
Pinch of salt
Pinch of black pepper
Preparation:
Cut tomatoes and mozzarella into slices and spread over a large plate in a single, slightly overlapping layer. Tuck 1-2 basil leaves in between each layer. Drizzle generously with extra-virgin olive oil (and balsamic vinegar). Sprinkle with salt and black pepper. Serve immediately.
Big Bustan Salad
2 packs Bustan Aquaponics Mixed Baby Leaf Salad
1 avocado, cubed
3 cucumbers, sliced
3 tomatoes, bite-sized pieces
1 cup green olives
1 red onion, sliced
For dressing,
3 tablespoons Bustan Aquaponics hand-picked Manzanilla olive oil
1 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh Bustan Aquaponics Thyme
3 tablespoons fresh lemon juice
Preparation:
In a large mixing bowl assemble salad—mixed baby leaf, cucumbers, tomatoes, red onions, olives and avocado. In a small bowl, whisk together olive oil, salt, black pepper, and fresh thyme; add in lemon juice and whisk until fully emulsified. Add dressing to salad; toss to coat.
Thai Salad Carrot Salad
Ingredients:
1 pack Bustan Aquaponics Mixed Baby Leaf Salad
4 cups grated carrot
1/4 red onion, thinly sliced
1/4 spring onions, thinly sliced
1 cup roasted cashews
1 cup multi-colored quinoa, cooked
1/2 fresh cilantro, chopped
For dressing:
Ingredients
2 tablespoons Bustan Aquaponics hand-picked Manzanilla olive oil
1 teaspoons salt
1 teaspoon black pepper
Pinch of red chili pepper
2 tablespoons fresh lemon juice
Preparation:
Assemble salad in a large mixing bowl—mixed baby leaf, grated carrot, red onion, spring onions, cashews and quinoa. In a small bowl, whisk together olive oil, salt, black pepper, and red chili pepper; add in lemon juice and whisk until fully emulsified. Add dressing to salad; toss to coat. Sprinkle fresh cilantro on top.
Corn and Quinoa Salad
Ingredients:
1 pack Bustan Aquaponics Mixed Baby Leaf Salad
2 tomatoes, bite-sized pieces
1 cup multi-colored quinoa, cooked. [Don’t forget, Quinoa has to be soaked overnight prior to cooking to unlock all those awesome nutrients].
2 ears of fresh corn
For dressing:
2 tablespoons Bustan Aquaponics hand-picked Manzanilla olive oil
1 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
2 tablespoons fresh lemon juice
Preparation:
Fill a large pot – about 3/4 full – with water and bring to a boil. Gently place ears of corn into boiling water, cover the pot, reduce the heat, and let the corn cook in the hot water until tender, about 10 minutes. Remove corn from pot and let corn cool. Once corn is cool, cut kernels from the cob and set aside. In a large mixing bowl assemble salad—mixed baby leaf, tomatoes, quinoa and cooked corn kernels. In a small bowl, whisk together olive oil, salt, black pepper, and cumin; add in lemon juice and whisk until fully emulsified. Add dressing to salad; toss to coat.
available in Sa7el at Gourmet
