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Ways to Use

Microgreens add flavor, texture, and color to many dishes.

As a side dish to any main

Microgreens can serve as a flavorful side of greens to compliment any dish all year round. Courtesy of Everyday Dishes 250g microgreens 6 radishes, halved or sliced 2 Tbsp lime juice 1/8 tsp dry mustard powder 1/4 tsp salt 4 Tbsp olive oil coarse sea salt, to taste ground pepper, to taste

As a pesto

Courtesy of My Sweet Greens MN 2 cups of microgreens 1 cup of basil 1 clove of garlic, crushed 1/2 lemon squeezed 1/4 cup of pepittas (or roasted pine nuts) 1/2 cup of olive oil Salt, pepper Makes around 1 cup. In a blender, add the microgreens, basil, garlic, lemon juice, and olive oil. Blend to a spreadable paste. Adjust flavours – add salt, pepper, olive oil and more lemon juice to reach the consistency and taste you desire. Enjoy immediately or store in an airtight, sterilised container in the fridge for up to 5 days.

As a Pizza Topping

Courtesy of familygardenlife 4 tbsp tomato paste 3 tbsp pesto (we used dairy free) 2 cups roasted vegetables of choice 1 handful of cheese (optional) 1 handful of microgreens of choice Using the back of a spoon, spread out the tomato paste, then the pesto on top. Sprinkle over cheese if using. Bake in a hot oven 160 degrees for 15-20min. Remove from oven and sprinkle over your fresh microgreens to keep them crunchy or during the cooking process to let them cook and wilt a bit if preferred.

★ Juicing/smoothies

Make fresh juice from microgreens. Pea shoots, broccoli, wheatgrass, and kale microgreens are commonly juiced. Add lemon to your fresh juice for added enjoyment. Microgreens add loads of vitamins and are a great way to add fiber to your morning smoothie. Blend a cup of fresh fruit, microgreens, water/yogurt/or milk, chia seeds, and honey. Image from urbancultivator

In Sandwiches

Microgreens take sandwiches to deli quality. The fresh greens provide the perfect crunch. Use microgreens in place or in addition to lettuce on a sandwich. Taken from wsbentley Roast Beef, Brie and Pink Radish Sandwich Butter your bread if desired. Place beef slices in waves on 2 slices of bread, add the brie slices followed by the snipped pink radish. Cover with a further slice of bread. Cut in half to serve.

Veggie Bowls

Perfect for Buddha Bowls Remember you can always swap the quinoa for your other favorite grain such as rice, bulgur, or farro Use whatever fresh veggies you have on hand such as red bell pepper or beets Drizzle the bowls with sriracha or a spoonful of sambal oeleck for extra spice Skip the tempeh and turn the marinade into a sauce as instructed for tofu or store bought meat substitutes Instead of coating the tempeh in the sauce, drizzle it over the top of the finished bowl Always include microgreens Image/recipe courtesy of Yummly and is the Vegan Tempeh Buddha Bowl.

Recipes

Sunflower Microgreen Salsa Verde

Recipe from Boise Vertical Farm sunflower microgreens: pureed cherry tomatoes: 6-8 onion: 1 medium, chopped cilantro: ¼ bunch, chopped lime juice: 1 tbsp. jalapeno peppers: chopped (with seeds) mixed peppers: chopped (with seeds) Combine ingredients in food processor or blender and pulse until all ingredients are finely chopped and mixed. Allow to sit overnight and drain excess liquid. Serve with chips.

Vegetarian

Vegan

Pea Shoot Savory Pancakes

Recipe from Alive.com 3 large eggs 1 cup (250 mL) cottage cheese 2 Tbsp (30 mL) extra-virgin olive oil 1/2 cup (125 mL) garbanzo bean (chickpea) flour 1 garlic clove, minced 2 tsp (10 mL) lemon zest 1/2 tsp (2 mL) salt 1 cup (250 mL) chopped pea shoots 3 Tbsp (45 mL) chopped chive In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots and chives. Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes.

Mushroom Omelette with Microgreens

Courtesy of https://www.yummly.co.uk/ 3 eggs 1 Tbsp. olive oil 1 handful microgreens (fresh, plus more for garnish) 1/4 lb. mushrooms salt pepper Brush mushroom with olive oil and grill, turning every couple of minutes, for 4-5 minutes. Allow to cool, chop coarsely and set aside. In large skillet, heat butter over medium-high heat. Whisk eggs, salt, and pepper in a bowl and add to skillet; cook, stirring occasionally, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Add microgreens and mushrooms to top of one half of omelette. Slide half the omelette onto a plate and using spatula, fold remaining omelette over the filling; garnish with additional microgreens.

Vegetarian

Lemon and Pea Tendril Risotto with Saffron & Microgreens

Recipe courtesy of blueapron.com 250g Pea Tendrils 3 cloves garlic Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop half the pea tendrils; leave the remaining tendrils whole. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Remove and discard the stem, seeds and ribs of the red pepper; medium dice the pepper. Peel and small dice the onion. In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Add the diced pepper and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly softened. Stir in the vegetable demi-glace, saffron, lemon zest, juice of 1 lemon wedge and 3½ cups of water and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 14 to 16 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Remove from heat. Off the heat, stir the Parmesan cheese, chopped pea tendrils and butter into the risotto; season with salt and pepper to taste. Stir until thoroughly incorporated. 1 Lemon 1 Red Bell Pepper 1 Yellow Onion 1 cup Rice 3 Tbsps Vegetable Demi-Glace 1 pinch Saffron ⅓ cup Grated Parmesan Cheese 2 Tbsps Butter ¼ cup Microgreens

Sushi Bowl with teriyaki salmon

Courtesy of Yummly 3 Tbsp. soy sauce (or tamari) 1 Tbsp. rice vinegar 2 tsp. honey 2 tsp. cornflour 400 grams salmon fillets (cut into 3cm slices) 1 cup frozen broad beans (or podded fresh) 2 cups brown rice (cooked and cooled) 1 avocado (ripe, sliced) microgreens Combine the soy sauce, vinegar and honey into a small jug. This sauce is for serving along with the bowls. Pour 1 tablespoon of the sauce and mix in the cornflour. Brush the salmon pieces generously with the cornflour marinade. Place in the oven and cook for 5 minutes. Turn and brush the salmon and cook for a further 5 minutes. Meanwhile blanch the beans in boiling water for 3 minutes for fresh and 5 minutes if from frozen. Drain and refresh in cold water. Prepare the sushi bowls - scoop brown rice into each bowl. Top with salmon pieces. Add sliced avocado and scatter the microgreens and beans.

Chickpea Blinis

Courtesy of brit.co/microgreen-recipes hickpea Blinis 1 cup chickpea flour 1 egg 1/2 cup of water 1 tablespoon of olive oil 1 teaspoon of salt 1 pinch of pepper 2 green onions chopped Avocado cream cheese 2 tablespoons of cream cheese greek yogurt 1/2 avocado 1 green onion - chopped juice 1/2 lime Toppings Microgreens Pomegranate seeds For the blinis beat 1 egg with 1/2 cup water, chopped green onions and olive oil. In another bowl mux the chickpea flour with salt and pepper. Add the wet mixture and beat until mixture is unified and runny like pancake batter. Heat a skillet over a medium high heat and pour 2 tablespoons of the mixture in the centre. Let it sit for at least 5 minutes before turning over. For the avocado cream mix cream cheese with avocado, green onion, slat and lime juice.

Recipes: RestaurantsMenus

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