Recipes

Microgreen Pesto Pasta:

Ingredients:

  • Microgreens

  • Basil

  • Garlic

  • Pine nuts

  • Parmesan cheese

  • Olive oil

  • Salt

  • Pepper

  • Pasta

Instructions:

  • In a food processor, combine microgreens, garlic, pine nuts, and Parmesan cheese.

  • Pulse until finely chopped. With the motor running, drizzle in olive oil until the pesto reaches your desired consistency.

  • Cook pasta according to package instructions.

  • Toss cooked pasta with the pesto until well coated.

  • Serve with additional Parmesan cheese if desired.

  • You can garnish your pasta with some microgreens on top if desired.

Microgreen, Peach, and Halloumi Salad with Honey-Lemon Dressing:

Ingredients:

  • Mixed microgreens (such as broccoli, kale, and radish)

  • Ripe peaches, thinly sliced

  • Halloumi cheese, sliced

  • Pistachios, chopped

  • Red onion, thinly sliced

  • Fresh mint leaves, torn

  • Olive oil

  • Salt and pepper

For the Honey-Lemon Dressing:

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • Salt and pepper to taste

Instructions:

  • Prepare the Halloumi: Heat a drizzle of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden brown. Remove from the heat and set aside.

  • Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined. Adjust the seasoning to taste.

  • Assemble the Salad: Arrange the mixed microgreens on a serving platter or individual plates. Top with thinly sliced peaches, cooked halloumi slices, chopped pistachios, thinly sliced red onion, and torn mint leaves.

  • Drizzle with Dressing: Just before serving, drizzle the honey-lemon dressing over the salad.

  • Serve: Serve immediately as a refreshing and flavorful salad that combines the sweetness of peaches, the salty richness of halloumi, and the peppery crunch of microgreens. Enjoy the unique blend of flavors and textures in every bite!

Microgreen and Smoked Salmon Sushi Rolls:

Ingredients:

  • Sushi rice

  • Nori sheets

  • Smoked salmon

  • Avocado

  • Cucumber

  • Microgreens

  • Soy sauce

  • Wasabi

Instructions:

  • Prepare sushi rice according to package instructions.

  • Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori sheet, leaving a small border around the edges.

  • Arrange strips of smoked salmon, sliced avocado, cucumber, and microgreens on top of the rice.

  • Roll up the sushi tightly using the bamboo mat.

  • Slice into bite-sized pieces and serve with soy sauce and wasabi.

Spicy Chicken and Avocado Wrap with Microgreens:

Ingredients:

  • 2 large flour tortillas

  • 2 boneless, skinless chicken breasts, cooked and thinly sliced

  • 1 ripe avocado, thinly sliced

  • 1/2 cup mixed microgreens

  • 1/4 cup shredded cheddar cheese

  • 2 tablespoons hot sauce (adjust to taste)

  • 2 tablespoons ranch dressing

  • Salt and pepper to taste

Instructions:

  • Prepare the Ingredients:

    • Cook the chicken breasts until fully cooked and thinly slice them.

    • Slice the avocado thinly.

    • Rinse the microgreens and pat them dry.

  • Assemble the Wraps:

    • Lay out the flour tortillas on a clean surface.

    • Divide the sliced chicken evenly between the two tortillas, placing it in the center of each.

    • Top the chicken with slices of avocado and a handful of mixed microgreens.

    • Sprinkle shredded cheddar cheese over the microgreens.

    • Drizzle hot sauce and ranch dressing over the fillings, adjusting the amount according to your desired level of spiciness and creaminess.

    • Season with salt and pepper to taste.

  • Roll the Wraps:

    • Fold the sides of each tortilla inward, then tightly roll it up from the bottom to create a wrap.

    • Secure the wraps with toothpicks if necessary to hold them together.

  • Slice and Serve:

    • Use a sharp knife to slice each wrap in half diagonally.

    • Serve immediately, or wrap each half in foil for a convenient on-the-go meal option.

Baja Fish Tacos with Microgreens:

Ingredients:

For the Fish:

  • 1 lb firm white fish fillets (such as cod or tilapia), cut into strips

  • 1 cup all-purpose flour

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • Vegetable oil for frying

For the Cabbage Slaw:

  • 2 cups shredded cabbage or coleslaw mix

  • 1/4 cup mayonnaise

  • 1 tablespoon lime juice

  • 1 teaspoon honey

  • Salt and pepper to taste

For Assembly:

  • 8 small corn tortillas, warmed

  • 1 ripe avocado, sliced

  • 1/2 cup mixed microgreens

  • Lime wedges for serving

  • Hot sauce (optional)

Instructions:

  • Prepare the Fish:

    • In a shallow dish, mix together flour, chili powder, cumin, paprika, salt, and pepper.

    • Dredge fish fillets in the flour mixture, shaking off any excess.

    • Heat vegetable oil in a large skillet over medium-high heat. Fry fish fillets for 2-3 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

  • Make the Cabbage Slaw:

    • In a mixing bowl, combine shredded cabbage, mayonnaise, lime juice, honey, salt, and pepper. Toss until well coated. Adjust seasoning to taste.

  • Assemble the Tacos:

    • Place warm corn tortillas on a serving platter.

    • Top each tortilla with a few slices of avocado.

    • Add a portion of fried fish on top of the avocado.

    • Spoon cabbage slaw over the fish.

    • Garnish with a handful of mixed microgreens.

    • Serve with lime wedges and hot sauce on the side.

  • Serve and Enjoy:

    • Serve the Baja fish tacos immediately, allowing each person to customize their tacos with lime juice and hot sauce as desired.

    • Enjoy the fresh and vibrant flavors of the fish, crispy cabbage slaw, creamy avocado, and peppery microgreens in every bite!

Microgreen and Goat Cheese Omelette

Ingredients:

  • Eggs,

  • Microgreens

  • Goat cheese

  • Cherry tomatoes

  • Salt

  • Pepper

  • Olive oil

Instructions:

  • Beat eggs in a bowl and season with salt and pepper.

  • Heat olive oil in a skillet over medium heat.

  • Pour the eggs into the skillet and cook until the edges start to set.

  • Add microgreens, crumbled goat cheese, and halved cherry tomatoes to one side of the omelette.

  • Fold the other side over the filling and cook until the eggs are set. Serve hot.

Turkey, Bacon, and Avocado Sandwich with Microgreens:

Ingredients:

  • 8 slices of your favorite bread (such as whole wheat or sourdough)

  • 8 slices of cooked bacon

  • 8 ounces of sliced deli turkey

  • 1 ripe avocado, sliced

  • 1 cup of mixed microgreens

  • 4 slices of Swiss cheese

  • Mayonnaise

  • Dijon mustard

  • Salt and pepper to taste

Instructions:

  • Prepare the Bread: Toast the slices of bread until golden brown and crispy.

  • Assemble the Sandwiches: Spread mayonnaise on one side of each slice of toasted bread. On four slices of bread, spread Dijon mustard on the opposite side.

  • Layer the Ingredients: On the slices of bread with Dijon mustard, layer sliced deli turkey, cooked bacon, sliced avocado, Swiss cheese, and a handful of mixed microgreens. Season with salt and pepper to taste.

  • Close the Sandwiches: Top each sandwich with the remaining slices of bread, mayonnaise side down, to close the sandwiches.

  • Serve: Slice the sandwiches in half diagonally and serve immediately. Enjoy the delicious combination of savory turkey and bacon, creamy avocado, melted Swiss cheese, and fresh microgreens in every bite!

Tropical Green Smoothie with Microgreens:


Ingredients:

  • 1 ripe banana, peeled and sliced

  • 1/2 cup fresh or frozen mango chunks

  • 1/2 cup fresh or frozen pineapple chunks

  • 1/2 cup plain Greek yogurt

  • 1/2 cup spinach or kale leaves

  • 1/4 cup mixed microgreens (such as broccoli, kale, or radish)

  • 1/2 cup coconut water or regular water

  • 1 tablespoon honey or maple syrup (optional, for added sweetness)

  • Ice cubes (optional, if using fresh fruit)

Instructions:

  • Prepare the Ingredients:

    • If using fresh fruit, wash and chop the mango and pineapple into chunks.

    • Peel and slice the banana.

  • Blend the Ingredients:

    • In a blender, combine the sliced banana, mango chunks, pineapple chunks, Greek yogurt, spinach or kale leaves, mixed microgreens, coconut water (or water), and honey or maple syrup if using.

    • If desired, add a few ice cubes to the blender to make the smoothie colder and thicker.

    • Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed.

  • Adjust Consistency and Sweetness:

    • If the smoothie is too thick, add more coconut water or water, a little at a time, until you reach your desired consistency.

    • Taste the smoothie and adjust the sweetness by adding more honey or maple syrup if desired.

  • Serve and Enjoy:

    • Pour the tropical green smoothie into glasses and garnish with additional microgreens if desired.

    • Serve immediately and enjoy the refreshing and nutritious blend of tropical fruits, leafy greens, and microgreens!