Bustan Aquaponics Recipes

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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

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