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.


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Radish Coriander Salad

radish salad

This salad requires preparation in advance as it needs to sit in the fridge for a while before serving; but is worth the wait.

Ingredients

2 tbsp apple cider

2 tbsp orange juice

2 tbsp fresh lime juice

2 tbsp olive oil

1 tsp sugar

pinch of salt and pepper

1/4 cup finely chopped onion

300g radishes

1/4 cup coriander

Serves: 4

Directions

In a small bowl whisk the cider, juices, olive oil, sugar, salt and pepper. Add the onion and leave to rest for about 10 minutes.

Trim the radishes and cut them into wedges; chop the coriander and place on a large bowl. Pour the dressing and toss everything together. Cover with a plastic wrap and leave in the refrigerator for about an hour.

Source: Food Network.


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Panzanella Salad

Panzanella

This salad has a summery flavor in each bite.

Ingredients

1/8 cup olive oil

3 tbsp balsamic vinegar

salt and pepper to taste

1 garlic clove

1/2 onion

2 cups of chopped tomatoes or use cherry tomatoes

250g mozzarella cheese

1 bunch of basil leaves

2 cups of croutons

Serves: 4-6

Directions

In a small bowl combine the olive oil, balsamic vinegar, salt and pepper. Thinly slice the onion and mince the garlic and put them in the dressing mixture. Stir to combine and let it rest for 10 minutes.

Wash your tomatoes and basil leaves. If using plum tomatoes, dice them into bite-sized pieces or half the cherry tomatoes, place them in a medium bowl. Add the mozzarella cheese (either little balls or cut into bite-sized pieces) and the croutons. Stir in the dressing mixture with onions and garlic. Chop the basil leaves,  and scatter them. Toss everything together.

Adapted from Garnish with Lemon.


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Thai cucumber salad

Thai cucumber salad

This salad is very fresh and crispy, so it may serve well as a side dish for fish or chicken. Best of all, it is super simple to make!

 

Ingredients

2 cucumbers

150g roasted cashew nuts

3 tsp sugar

3 tsp soy sauce

2 tsp dried chili flakes

juice of 4 limes

1 tsp salt

Serves: 4

 

Directions

Peel the cucumbers and thinly cut into slices. Chop the roasted cashews. Place all the ingredients into a bowl, toss everything together and serve.

 

Source: Slightly adapted from Booksmart Thai.

 


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Greek Salad

Greek salad

Fresh, summery and perfect for weeknight light dinner. There is a debate whether this salad is served with lettuce or not, we have seen it both ways and taste just as good. We see no possibility of harming the outcome by adding more veggies to your meal!

Ingredients

4 medium ripe tomatoes

1/2 medium red onion

1 cucumber

1 green bell pepper

1/2 cup kalamata olives (or black olives)

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

2 tsp dried oregano

100gr (4oz) Greek feta cheese

salt and pepper to taste

lettuce

Serves: 4

Directions

Cut tomato into wedges. Thinly slice the onion. Peel the cucumber and dice. Remove the seeds of the bell pepper and slice into rings. Cut the olives by half. Transfer all into a medium bowl with lettuce.

In a small bowl whisk the olive oil, vinegar, ground pepper and salt. Pour over the salad and toss everything with your clean hands or tongs. Top with block of feta (or crumble and scatter if you prefer). Sprinkle the oregano and serve.

Source: Adapted from Jamie Does by Jamie Oliver.


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Tuna & Pasta Shell Salad

pasta shell salad

Our hydroponic celery and red pepper add a nice pop of color against the pasta in this salad. As it contains pasta, it can be served warm (just about when the pasta is ready) or you can let it chill for a few minutes and serve cold. We believe in keeping a healthy diet and avoid extra fat; therefore, we use natural yogurt as the dressing instead of mayonnaise.

Ingredients

5 stalks celery

1/2 small onion

1 red bell pepper

6 heaped tbsp natural yogurt

250gr small pasta shells

240gr tuna (can) in water, drained & broken up

salt and pepper to taste

Serves: 4

celery onion pepper

Directions

Cook the pasta shells following the manufacturer’s instructions. While the pasta cooks, dice the onion, celery and bell pepper and place them on a medium bowl. Add the natural yogurt, salt and pepper. Carefully open the tuna cans, drain the water and separate the pieces and place them with the vegetables. Mix well. When the pasta is ready, drain it and toss it into the bowl. Mix everything together.

Source: Original.