Hydro Veggies

Hydroponic Produce from Philippines


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Pumpkin & Spinach Salad

pumpkin spinach

It’s a warm salad with a trending ingredient: pumpkin. It has got great flavour. You may serve it alone, or as an accompaniment to a main course. You may also keep it vegetarian or add cooked chicken to include some protein.

 

Ingredients

1kg of Pumpkin or 1 medium butternut squash

3 tbsp butter

350g crimini mushrooms

40g almonds (optional)

1 tbsp balsamic vinegar

½ tbsp olive oil

juice of half a lemon

500g baby spinach

salt and pepper

Serves: 4

 

Directions

Remove the skin of the pumpkin and cut into 1cm chunks (or about half an inch). Melt the butter in a large skillet. Cook the pumpkin at medium-high heat. Season with salt and pepper until cooked through. Transfer to a bowl. In the same pan cook the mushrooms until done. Transfer to another bowl. If using almonds, heat them in the same pan and remove.  Pour the balsamic vinegar, olive oil, lemon juice and a dash of water. Mix well.

Wash the baby spinach and divide among the dishes. Place a layer of pumpkin, one of mushrooms, almonds (if using) and drizzle the dressing. Serve while it is still warm.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon Books.


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Pumpkin Broccoli Salad

pumpkin-broccoli

This is a different way of using pumpkin for this time of year; it is a fulfilling salad or side-dish.

We have adapted the recipe to veggies that we produce.

Ingredients

1 kg pumpkin

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp coriander seeds

1 tsp fresh thyme leaves

3 tsp salt

1 tsp pepper

25g butter, cut into cubes

1 broccoli

Serves: 6

Directions

Preheat the oven at 200ºC.

Cut the pumpkin into quarts. Peel and with the help of a spoon remove the seeds. Cut each quart into bite size pieces. Set aside.

In a large bowl mix the olive oil, balsamic vinegar, coriander, thyme, salt and pepper. Add the pumpkin and toss well to coat. Transfer to a greased baking sheet and distribute butter cubes. Roast in the oven for 30 minutes, and turn them around every 10 minutes, until tender with a lightly toasted crust.

Cut the broccoli florets and blanch them, drain and transfer them to a platter, add the pumpkin, mix well and serve.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon books.