Recipes

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Recipes 〰️

Microgreens are highly versatile, nutrient dense, and enhance the flavor of a number of dishes without being overpowering.

There are endless ways that microgreens can be added to intensify the quality of food, and below are some of our favorite ways to pack in microgreens with our everyday dishes.

BANANA MANGO MICROGREEN SMOOTHIE

Ingredients:

  • 2 oz microgreens (any mixture: kale, arugula, broccoli, and cabbage are common)

  • 5 oz mango

  • 1/2 banana

  • 1 spoonful almond butter

  • 1 cup milk of choice

Drinks

STRAWBERRY BASIL LEMONADE

CITRUS MICROGREEN JUICE

Ingredients:

  • 1/3 cup fresh basil

  • 10 juiced lemons

  • 3/4 fine sugar

  • 4 cups warm water

  • 10 strawberries

Method:

  • Juice the lemons in a large pitcher

  • Add in the water and sugar

  • Add the strawberries and basil

  • Blend the mixture for 20 seconds

  • Serve over crushed ice and enjoy!

Ingredients:

  • 1/2 cup sunflower micro greens

  • 2 peeled oranges

  • 1 peeled lemon

  • 1/2 chopped cucumber

  • Basil for garnish

Method:

  • Add all ingredients into a juicer

  • Garnish with basil and enjoy!

Sandwiches

AVOCADO AND MICROGREENS SANDWICH

Ingredients:

  • 1/2 cup kale microgreens

  • 2/4 cup baby spinach

  • 2 slices multigrain bread

  • 9 thin cucumber slices

  • 2 slices provolone cheese

  • 1 1/2 tbsp avocado sauce

  • Ground black pepper

Method

  • Spread avocado sauce and black pepper on each piece of bread

  • Top the slices with the other ingredients

  • Cut in half and enjoy!

MICROGREEN PESTO AND MOZZARELLA PANINI

Ingredients:

  • 1 cup basil microgreens

  • 2 tablespoons pine nuts, toasted

  • 2 medium cloves garlic

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons finely grated fresh parmesan cheese

  • Ciabatta roll

  • 1 ripe tomato

  • 3 oz mozzarella

Method

  • Combine basil, nuts, parmesan, garlic and olive oil into a processor to make the basil pesto

  • Spread pesto on bread

  • Lay your tomatoes and mozzarella over the pesto

  • Cook using a panini press or cast iron skillet

STRAWBERRY AVOCADO MICROGREEN TOAST

Ingredients:

  • 1 cup microgreens

  • 2 slices sourdough

  • 1 medium avocado

  • 2-3 large strawberries sliced

  • Lemon juice

  • Crumbled feta cheese

Method

  • Toast the bread to your preference.

  • In a small bowl, mash the avocado. If desired, add a splash of lemon juice to prevent browning.

  • Spread the avocado onto each piece of toast.

  • Layer the strawberries and microgreens onto the toast.

  • Add crumbled feta cheese on top, and serve immediately.

RADISH CUCUMBER MICROGREEN SALAD

Ingredients:

  • 3 oz microgreens (any kind, arugula and kale are commonly used)

  • 1 sliced green onion

  • 3 thinly sliced radishes

  • 1/2 chopped English cucumber

  • 1 sliced avocado

  • 3 tbsp olive oil

  • 1 tsp red wine vinegar

  • Salt and pepper to taste

Method:

  • Combine greens in a large bowl

  • Drizzle olive oil and vinegar

  • Serve and enjoy!

Salads

BROCCOLI LEMON MICROGREEN SALAD

Ingredients:

  • 2 cups broccoli microgreens

  • 1 cup kale microgreens

  • 1 cup chopped brussel sprouts

  • 1/2 cup shredded carrots

  • 1/4 cup craisins

  • 1/4 cup sunflower or pumpkin seeds

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tsp honey

Method:

  • Combine greens in a large bowl

  • Drizzle dressing over individual servings

  • Serve and enjoy!

PEACH AVOCADO MICROGREEN SALAD

Ingredients:

  • 4 cups pea shoot or kale microgreens

  • 2 sliced peaches

  • 1 thinly sliced avocado

  • 1/2 thinly sliced small red onion

  • 1/2 cup crumbled feta

  • 1/2 cup toasted and chopped pecans

  • 1/4 cup olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp maple syrup

  • 1 tsp dijon mustard

  • 1/2 mined clove of garlic

  • Salt and pepper to taste

Method:

  • Combine greens in a large bowl

  • Drizzle dressing over individual servings

  • Serve and enjoy!