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All About MarouliBest© solution

(Hydroponic Lettuce)


A bit about MarouliBest©


The hydroponic MarouliBest© solution designed by the DKG Consulting Ltd (member of The DKG Group) in collaboration with the IRTC (International Research and Trainong Centre for Sustainability) under the philosophy of Total Greenhouse Management, and the experience of growing hydroponic strawberry (FraoulaBest© solution).

Regarding the planting densities exceed 15.000 pieces per acre and the production system is in 2 levels. The products are ready for consumption without need washing. The result is a perfectly normal process and most importantly, from producers fully qualified, who comply with strict procedures. .

Deepak Bhagya

Contact

DKG GROUP of Companies


5 b, Ioustinianou street
551 34, Kalamaria, Thessaloniki
HELLAS (Greece)


Phone number: +30 2310 488.915
Fax number: +30 2310 488.916

Visit us: www.dkggroup.com
E-mail: welcome@dkggroup.com
                    

MarouliBest© VIDEOS

Know more about hydroponic lettuce


The system




Bring leaves in Your Life





Marouli© system benefits

400-840
thousands pieces/ha
6-9
crop cycles/year
5
more days Self life
100%
great taste
100%
Clean crispy product
100%
green business & trade

Recipes

Greenery your food


GRILLED CHICKEN CAESAR SALAD

RECIPE


Grilled Chicken Caesar Salad

PREP TIME:
2 Hours
DIFFICULTY:
Easy
COOK TIME:
15 Minutes
SERVINGS:
4 Servings
  • FOR THE CHICKEN:
  • 1/2 cup Olive Oil
  • 1/4 cup Vinegar
  • 1 teaspoon Salt
  • Lemon, Juiced
  • 2 cloves Garlic, Minced
  • Boneless Skinless Chicken Breasts, Trimmed
  • FOR THE CROUTONS:
  • 1/4 cup Olive Oil
  • 2 cloves Garlic, Minced
  • Small Loaf Of Crusty French Bread
  • Salt To Taste
  • FOR THE DRESSING:
  • Anchovy Fillets
  • 2 cloves Garlic
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 Lemon, Juiced
  • 1 teaspoon Worcestershire Sauce
  • 1/2 cup Olive Oil
  • Generous Pinch Of Salt And Black Pepper
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Egg Yolk
  • FOR THE SALAD:
  • Hearts Romaine Lettuce, Washed And Dried, Torn Or Chopped Into Bite-sized Pieces
  • Freshly Shaved Or Grated Parmesan Cheese
For the chicken:
Whisk together all the marinade ingredients. Pour over chicken breasts in a shallow pan (an 8-inch glass baking dish would work well). Cover and refrigerate for 2–8 hours.

For the croutons:
One hour before the chicken is done marinating, place garlic in olive oil. Cover and set aside to let the flavors infuse. Just before grilling, slice bread in half lengthwise and brush with olive oil mixture.

To grill the chicken and croutons:
Preheat grill over medium-high heat. Grill chicken 6–9 minutes per side, or until it reaches an internal temperature of 170ºF. Grill bread for 2–3 minutes per side, or until some nice grill marks appear.

Once the bread has cooled, slice into crouton-sized cubes. Toss with salt to taste. Slice chicken once it cools.

For the dressing:
Place anchovies, garlic, mustard, vinegar, lemon juice, and Worcestershire sauce in a blender and blend until smooth. With blender running, slowly pour in olive oil. Add salt and pepper, Parmesan, and egg yolk. Blend just until smooth. Taste and adjust seasoning if needed.

To assemble:
Place lettuce in a large bowl. Add chicken and croutons. Drizzle on dressing and toss to coat. Top with freshly shaved or grated Parmesan. Serve immediately.
Source: http://thepioneerwoman.com/food-and-friends/grilled-chicken-caesar-salad/

GRILLED ROMAINE LETTUCE SALAD WITH BLUE CHEESE AND BACON

Ingredients

6 strips bacon
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed and dried
Kosher salt and freshly ground black pepper, to taste
4 oz. blue cheese, crumbled

Instructions

Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.


Source: http://www.saveur.com/article/Recipes/Grilled-Romaine-Salad

SPINACH LETTUCE APPLE GREEN JUICE RECIPE


PREP TIME
TOTAL TIME
This green juice has approximately 156 calories, 20 grams of sugar (16 grams from the apple alone), 212% DV vitamin A, 202% DV vitamin C, 19% DV calcium, and 13% DV iron.
Serves: 1
INGREDIENTS
  • 2 medium stalks celery
  • 4 romaine heart leaves or 2 outer leaves
  • 2 kale leaves
  • 1 cup spinach
  • 1 medium green apple
  • ½ medium cucumber
  • ½ lemon, rind and pith removed
  • 1 slice ginger, the size of a quarter
DIRECTIONS
  1. Feed ingredients into juicer and juice.


Source: http://jeanetteshealthyliving.com/

Healthy Turkey & Cucumber Lettuce Wrap



Ingredients

4leaves iceberg lettuce
4 sliceroast turkey
1/2cucumber, sliced
250 ghummus
sprinkle of paprika

DirectionsStep-By-Step
1
Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.
2
*serving suggestion This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.
White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!

Source: http://www.justapinch.com/

Pea, Mint And Lettuce Soup


Ingredients

1 lg Onionchopped
225 g Peas; (8oz)
; garnish
Salt and pepper
1 sm Spri mint or chopped chives
1/2 Lettuce
15 g Butter; ( 1/2oz)
500 ml Chicken stock; (16floz)
Chopped fresh mint
Natural yoghurt; (optional)
Original recipe makes 4 servings
Servings

Preparation

Melt the butter in a saucepan and cook the onion gently until softened. Add the peas and most of the stock, and bring to the boil. Add the lettuce and mint and simmer for 5 minutes. Puree in a liquidiser, then return the soup to the pan and season to taste. Add more stock if the soup is too thick. Serve hot or chilled. Stir in some natural yoghurt for an extra creamy texture, or swirl it on top for a pretty effect. Garnish with mint or chives. This can be frozen successfully, but dont add yoghurt until you reheat the soup. DISCLAIMER?
 Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Green leaf salad with lemon dressing and fresh herbs

Ingredients

  • 200 g mixed baby salad leaves such as lambs's lettuce, spinach, lettuce, watercress and rocket
  • 4 tbsp mixed chopped fresh herbs such as flat-leaf parsley, mint, coriander and basil

Dressing ingredients

  • 4 tbsp extra vergin olive oil
  • 1/2 lemon juice
  • 1 garlic clove, crusched
  • Salt and pepper

Preparation

1. Wash the salad leaves and discard any thick stalks. Dry and put in a salad bowl. Add the chopped herbs. 2. To make the dressing, mix together the oil, lemon juice, garlic and salt and pepper in a small bowl. Taste and add more oil or lemon juice in necessary. 3. Just before serving, whisk the dressing; pour over the salad leaves, toss and serve.

Tips from the author

A salad for 4 to share.

Source: https://www.lovemysalad.com

Services

What can WE do


market research

Research on market to determine what varieties are attractive to the customer.

business Plan

Detailed Business Plan development according to your needs.

investment projects

Exploitation of possibilities offered by new investment projects.

schedule compliance

Adhering to the timetable for implementation of investment and faithful implementation of information related to productivity.

Hydroponic application

Guides for the preparation – installation of the new crop, nutrient recipes, instructions for water management, training, on site visits...

know-how

Exploitation of the existing know-how.

Information

Continuous updating on productive issues related to its cultivation.

Supplies

Choosing the right products to keep your plants healthy.

packaging

Standardization of products in attractive packaging.

Certification

Certification on agricultural practices (GLOBALG.A.P., ISO2000, AGRO 2.1 - 2.2).

Branding

Branding of products via advertising campaigns.

Awards

Award Winning FRAOULABEST© SOLUTION.

Contact

Get in touch with us


Address/Street

5 b, Ioustinianou street 551 34, Kalamaria, Thessaloniki HELLAS (Greece)

Phone number

+30 2310 488.915

Fax number

+30 2310 488.916

Email

welcome@dkggroup.com