Recipes |
Garlic Crusted Prawns with Microgreens
Ingredients:
Split one avacado in half. Split the one avacado half into 4 equal slices. Save the remaining half for other uses. Per serving, plate 2 ounces of Brassica Classic salad blend (or your choice of microgreen mix) and 2 slices of avocado. In a hot pan, add 1 teaspoon of olive oil then add 1/2 teaspoon of minced garlic. Sauteed until slightly brown. Then add 4 prawns seasoned with dash of sea salt and fresh ground pepper. Sauté prawns until all sides are slightly pink. Plate 2 prawns onto each serving of microgreens and drizzle about 1/2 teaspoon of the honey-dijon vinaigrette. Garnish dish with a few microgreens on top of prawns. Yield: 2 Servings |
Classic Honey-Dijon Vinaigrette
Ingredients:
Add all the ingredients except the olive oil in a small bowl first. Then gently whisk the ingredients together and slowly pour the olive oil in. Whisk until the olive oil and ingredients comes to a creamy consistency (like pancake batter). For a culinary adventure, we recommend using Kampot black peppers (known as the "King of Black Peppers") instead of regular black peppers. Drizzle about 1/2 tsp of vinaigrette dressing on top of the microgreens per serving. You can store the remaining dressing in a bottle or container for about 1 week and still maintain freshness. |