If you’re a fan of our Sanimax Concert Series, chances are you’ve stopped by Seeds to Snacks! Seeds to Snacks is a beloved program hosted by our current Education Intern, Emily. Each week, she crafts garden-fresh food for concert-goers to taste. From daylily petals to fresh herbs, you never know what she’s cooking up!
Now, you can enjoy Seeds to Snacks from the comfort of your own home! Check out the recipes for each dish served in June and July below. Plus, there’s more on the way! Stay tuned, and be sure to stop by the Seeds to Snacks table next time you’re at a Sanimax Concert.
Bok Choy Salad
Bok choy, also known as pak choi and bak choi,2 is thought to be one of the first greens cultivated in Asia!1 It’s incredibly versatile, and it holds up well when cooked, making it a great addition to stir-fries and side dishes.2
The bok choy featured in this recipe was grown in the Garden’s very own hydroponic growing station! Throughout the year, we grow a variety of herbs, greens, and more in our Fork Farms Flex Farm. Check it out in the Fischer Visitors Center during your next visit!
Recipe
Ingredients
Salad:
- 1 head bok choy
- 2 bunches green onions
- 1 3oz package of ramen noodles
- ¼ cup slivered almonds, optional
- 2 tablespoons sunflower kernels
- ¼ cup butter
Dressing:
- 1/3 -½ cup sugar
- ½ cup canola oil or extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
Instructions
- Finely chop the bok choy, and thinly slice the green onions. Combine in a large bowl.
- Break the ramen noodles into bite sized pieces.
- Melt the butter in a large skillet over medium heat. Add the noodles, almonds, and sunflower kernels. Toast until golden brown and aromatic, around 7 minutes. Set aside to cool.
- Meanwhile, add the dressing ingredients to a jar with a sealed lid. Shake until the sugar is fully dissolved.
- To serve, transfer the noodle mixture to the bok choy bowl. Stir well to combine. To serve, drizzle with dressing and toss until evenly distributed.
Original Recipe:
“Bok Choy Salad.” Taste of Home, October 27, 2023. https://www.tasteofhome.com/recipes/bok-choy-salad/
Sources
“Bok Choy – Crispy Goodness.” Food Literacy Center. Accessed July 29, 2024. https://www.foodliteracycenter.org/broccoli-beet-year/bok-choy-crispy-goodness
Candied Herbs
Candied herbs are a stunning garnish, adding sparkle to any cocktail or dessert. Not only does candying preserve the look of the herbs, it also adds a delicious sweetness to offset their potency.
Before you get started, it’s important to figure out what herb(s) you want to candy! For our Seeds to Snacks sample, we harvested fresh lemon balm and mint from the Garden. They both pair well with the sugar and are great for casual snacking or adding to a dish. Candied rosemary could be a gorgeous holiday garnish, and basil could be the perfect addition to a subversive dessert!
Recipe
Ingredients:
- Fresh herbs
- 1 cup sugar
- 1 cup water
- Superfine granulated sugar
Instructions:
- Gently wash the herbs and pat to dry. Discard undesired stems and any damaged leaves.
- Combine the measured sugar and water in a saucepan on medium heat.
- Bring to a boil, stirring constantly until all sugar has dissolved. Let cool.
- Dip the herbs, sprig or individual leaves, into the simple syrup. Dust with superfine sugar.
- Leave the herbs out to dry in a dark and cool space with plenty of air flow and low humidity. Alternatively, place them on parchment paper in a dehydrator set to 100˚ Fahrenheit for 1-2 hours or until dry to the touch.
- Store in an airtight container.
Lemon Oregano Salsa
Oregano is a punchy herb that’s packed with flavor. Most commonly used dry, it’s found in a variety of cuisines that span continents. So, what should you do with all of the fresh oregano growing in your garden? Make a sauce! Combining fresh oregano with other ingredients, like acidic lemon and spicy red pepper flakes, tone down its potency creating a harmonious sauce that pairs well with any grilled meat or vegetarian main.
Recipe
Ingredients:
- ½ lemon
- ¼ cup of loosely packed fresh oregano leaves
- 1-2 garlic cloves
- ½ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- ½-1 teaspoon crushed red pepper flakes
- Pepper to taste
- ¼ teaspoon kosher salt OR 2 oil packed anchovy fillets
- 1 teaspoon honey, optional
Instructions:
- Add the zest and juice of the lemon to a blender.
- Combine with the rest of the ingredients, blending until smooth.
- Adjust to taste.
- Enjoy alongside meat, fish, and other main entrees.
Original Recipe:
Gross, Mark, and Pam Gross. “Lemon Oregano Saucy Salsa.” The Bread and Buddha. Accessed July 29, 2024. https://www.thebreadandbuddha.com/lemon-oregano-saucy-salsa
Watermelon Salsa
Watermelon is a staple of summer! Just sweet enough and refreshingly cool, it’s a go-to snack for a hot sunny day. If you’re looking for a new way to enjoy watermelon, look no further than salsa! Whether you serve watermelon salsa with chips at a summer barbeque, as a poolside snack, or pack it on the go, it’s sure to be a crowd-pleaser.
Recipe
Ingredients:
- 2 cups seedless watermelon, rind removed
- ½ cup cucumber, peeled
- ¼ cup red onion
- ¼ cup red bell pepper, seeded
- 1 jalapeno pepper, seeded
- ¼ cup cilantro
- 1 tablespoon basil
- 1 tablespoon mint
- 2 tablespoons honey
- 1 teaspoon lime juice
Instructions:
- Finely chop the watermelon, cucumber, onion, and peppers. Add to a large bowl
- Mince the cilantro, basil, and mint.
- Add the herbs to the bowl. Drizzle the mixture with honey and lime juice. Gently toss to combine
- Refrigerate for at least 1 hour. Enjoy with tortilla chips.
Original Recipe:
John, Steven. “Contest-Winning Watermelon Salsa.” Taste of Home, May 29, 2024. https://www.tasteofhome.com/recipes/contest-winning-watermelon-salsa/
