From the Field to Your Plate
Cook with Vida Verde
Explore Fresh and Flavorful Ideas to Cook with Our Organic Vegetables.
Summer Salad with Nasturtium Flowers
Ingredients
- Fresh greens (spinach, lettuce, arugula, or a mix).
- Nasturtium flowers, washed and dried (6-8 flowers).
- Cherry tomatoes, halved (1 cup).
- Cucumber, thinly sliced (1/2 unit).
- Avocado, diced (1 unit).
- Nuts or sliced almonds, lightly toasted (2 tablespoons).
- Fresh or feta cheese, crumbled (optional, 50 g).
Homemade Dressing
- Extra virgin olive oil (3 tablespoons).
- Lemon juice or apple cider vinegar (1 tablespoon).
- Dijon mustard (1 teaspoon).
- Honey (1/2 teaspoon).
- Salt and pepper to taste.
Instructions
- Prepare ingredients: Wash and dry the greens and nasturtium flowers.
- Assemble the salad: In a bowl, place the greens, tomatoes, cucumber, avocado, and nuts.
- Add the flowers: Top with nasturtium flowers for decoration.
- Prepare the dressing: Mix olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
- Serve: Drizzle the dressing over the salad and add cheese if desired.
Tropical Berry Smoothie
Ingredients
- Fresh strawberries: 1 cup (washed and hulled).
- Golden berries (uchuvas): 1/2 cup.
- Blackberries: 1/2 cup.
- Banana: 1 unit (optional for extra creaminess).
- Natural or Greek yogurt: 1/2 cup.
- Milk (almond, coconut, or your choice): 1/2 cup.
- Honey or agave syrup: 1 teaspoon (optional).
- Ice: 1/2 cup (optional for a colder smoothie).
Instructions
- Prepare: Wash the berries. If using a banana, peel and slice it.
- Blend: Combine all the ingredients in a blender, including ice if desired, and blend until smooth and creamy.
- Serve: Pour into a glass and garnish with fresh berries.
Roasted Eggplant with Garlic and Herbs
Ingredients
- Eggplants: 2 medium-sized.
- Garlic: 2 cloves, finely chopped.
- Olive oil: 2 tablespoons.
- Fresh herbs (parsley, basil, or thyme): to taste.
- Salt and pepper: to taste.
- Lemon juice (optional): 1 teaspoon.
Instructions
- Prepare the eggplants: Wash and slice the eggplants into 1 cm thick rounds.
- Season: Arrange the slices on a baking tray. Brush with olive oil, garlic, salt, and pepper.
- Roast: Preheat the oven to 200°C (400°F) and roast the eggplants for 20-25 minutes, flipping halfway, until golden and tender.
- Add herbs: Remove from the oven and sprinkle with fresh herbs. If desired, drizzle with lemon juice for a refreshing touch.
- Serve: Enjoy as a side dish or as a base for a more elaborate meal.
Discover more fresh and delicious ideas to cook with our organic vegetables here.