Recipes

INGREDIENTS Pasta Juice of one lemon Zest of one lemon 1 tablespoon of garlic 2 tablespoons of butter 2-3 handfuls of Broccoli microgreens Salt, pepper & olive oil Parmeson INSTRUCTIONS Cook spaghetti or prepare zucchini noodles. Sauté on a low heat the butter , garlic, lemon zest. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the lemon juice and microgreens, drizzle olive oil if needed and add salt and pepper to taste. U

Beet Microgreens Smoothie Start your day with a burst of color and nutrition by adding a handful of beet microgreens to your morning smoothie. These microgreens bring a subtle earthy sweetness to the blend, making it a healthy and visually appealing way to kickstart your day. Beet Microgreens Tacos Spice up your taco night with sautéed beet microgreens as a filling. Paired with black beans, creamy avocado, and zesty salsa, these tacos are a flavorful and healthy twist on a be

Ingredients 2 slices sprouted whole grain toast 1 avocado Salt to taste 1/2 cup Beet microgreens Sesame seeds for garnish Lemon to serve Instructions Toast whole-grain bread. Slice avocado lengthwise and thin. Top each toast with avocado; add a dash of salt. Toss a handful of beet microgreens on top of the avocado toast and garnish with sesame seeds and a squeeze of lemon. recipe and photo kerrgreens.com

1 diced medium jalapeno 2 Tablespoons rice wine vinegar (or Apple Cider)  Juice and zest of 1/2 lime 1 Tablespoon honey 1/2 teaspoon salt 1/8 teaspoon cumin 1 bunch fresh chopped cilantro (about 2 Tablespoons chopped) 1/2 large or 1 small head of cabbage (shredded) 1 loose cup of radish microgreens Instructions: Mix diced jalapeño, vinegar, lime zest & juice, honey, salt, and cumin in a medium-sized bowl. Next, add cilantro & shredded cabbage. Stir and toss well to coat the c

1 cup Mung bean sprouts 1 small red onion, finely chopped 2 roma tomatoes, seeded and chopped 1/2 cup carrots, cut into sticks a handful of cilantro, chopped sea salt 2 teaspoons black pepper 3 green chilies, finely chopped Toss radish microgreens with mung bean sprouts, chopped tomato, onion, and green chilies. Add lemon juice, salt, and a pinch of chaat masala for a tangy, refreshing salad. recipe and photo courtesy: thefeedfeed.com

Ingredients For paratha dough: 2 cups whole wheat flour ½ tsp salt Water to knead 1 tsp oil Ghee to cook parathas For stuffing: 4 oz radish microgreens 1 tbsp oil 2 green chillies ½ cup coriander leaves ½ tsp salt ¼ tsp garam masala ½ tsp cumin powder ¼ tsp chilli powder How to prepare the stuffing: Place a pan on stove, add radish, with green chillies and coriander leaves. Saute them in medium flame and add the jeera powder, garam masala, salt and chilli powder. Cook for fi

Mix yogurt with chopped radish microgreens, grated cucumber, and a touch of roasted cumin powder. Season with salt and pepper, and serve as a side dish with Indian meals. INGREDIENTS   1 Cup Greek yogurt, any fat % you like 2-3 oz radish microgreens, chopped ¼-1/2  cup walnuts chopped, toasted preferably 1 Green chilli chopped, optional Salt to taste  ¼ tsp freshly ground black pepper  8-10 fresh mint leaves  3 tbsps pomegranate arils INSTRUCTIONS  Whisk the yogurt with salt.

Use radish microgreens as a filling for vegan sushi rolls along with avocado, cucumber, and carrot. You can also substitute radish microgreens with any of your favorite microgreens. Serve with soy sauce and wasabi for dipping. photo courtesy: floristkid.com

Blend radish microgreens, fresh basil, garlic, lemon juice, olive oil, and pine nuts or sunflower seeds in a food processor. Season with salt and pepper, and enjoy with pasta or as a spread on sandwiches. Ingredients 4 oz fresh radish microgreen 1 oz pine nuts ½ tablespoon lemon juice 2 tablespoon olive oil virgin or extra virgin ½ clove garlic chopped, optional (or use 1 small) Instructions Put the microgreens in the food processor. Gently toast the pine nuts either under th

Create a vibrant salad by combining radish microgreens with baby spinach, cherry tomatoes, cucumber, avocado, and a simple lemon vinaigrette. photo courtesy: Yummly

INGREDIENTS   1 batch of Curried Sweet Pea Hummus 4 pitas rotisserie chicken (optional - omit for vegan recipe) 2 C microgreens (I used pea shoots) 8 assorted radishes 2 Tbsp tahini salt and pepper to taste Instructions   1.      Make 1 batch of Curried Sweet Pea Hummus. If you don’t feel like making your own hummus you can always buy some at the store, but I doubt it will taste as good! 2.      Wash and dry your microgreens and slice your radishes into thin slices. 3.      C

INGREDIENTS GRILLED ZUCCHINI SALAD: 4 medium Squash, 2 sliced into 1/2 inch rounds, 2 sliced lengthwise into 1/4 inch strips 2 ears of corn, shucked 1 teaspoon of oil 1/2 teaspoon sea salt 4 cups salad greens – arugula and spinach both work well. A few handfuls of sunflower shoots 1/2 can of chickpeas, drained and rinsed 2 cups shredded purple cabbage A handful of sunflower seeds 1 tablespoon dill fronds INGREDIENTS SUNFLOWER SEED DRESSING: 1/2 cup toasted sunflower seeds (se

INGREDIENTS Sunflower shoots (tender) – 2 cups, with stems Sunflower seeds – 2 tbsp., soaked in water for 15-20 minutes Cashew nuts – 4-5, more if you would like it more creamy Nutritional yeast flakes – 2 tbsp. (or as per taste) Sea salt – to taste Water – just enough to blitz and bring the mix to a spreadable consistency INSTRUCTIONS Place in a chutney grinder with the sunflower seeds, cashew nuts, a little salt and water.  Blitz till creamy or textural, as per your liking.

Ingredients 2 avocados Juice of 1/2 lime 1/4 tsp (1 mL) salt 2/3 cup (160 mL) roughly chopped sunflower shoots 1/4 cup (60 mL) finely chopped red onion 1/2 jalapeno, finely chopped Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno. photo and recipe courtesy microgreen.directory.com

INGREDIENTS 1 avocado, sliced long. 6 baby roasted beets or 2 large beets 1 lemon juiced 1 cup sunflower sprouts or fresh pea shoots, roughly chopped 2 Tbsp olive oil 1/2 tsp salt 1 tsp black pepper *You may substitute lemon juice with balsamic or red wine vinegar. INSTRUCTIONS Slice baby beets about 1/4 inch thick. Slice avocados to about the same thickness. Slice a few in half-keep a few long. Drizzle 1 Tbsp lemon juice on avocado. Set beets and avocado aside. Rough chop pe

Ingredients  (Serves 4-6) 3 cup cooked quinoa (cooled) 1.5 cup red cabbage microgreens (plus extra for garnish) 1 cup cherry tomatoes, halved (I used orange tomatoes) ½ cucumber, diced ¼ red onion, thinly sliced 1 avocado, diced ½ cup kalamata olives, halved ½ cup feta cheese (optional) 2 tbsp sunflower seeds or pumpkin seeds (for crunch) Dressing 6 tbsp olive oil 3 tbsp lemon juice (or apple cider vinegar) 1 tbsp Dijon mustard 2 tsp honey (or maple syrup) 2 tbsp red wine vin

Ingredients Cress microgreens, potatoes, leeks, vegetable broth, cream, salt, pepper. Directions Prepare a creamy potato and leek soup, and garnish it with a handful of cress microgreens to impart a peppery finish that elevates the dish. Ingredients 1/4 cup olive oil divided 2 green onions chopped 1/2 cup Cress Microgreen (or any other microgreen) 1 container vegetable broth 32 fluid ounce 1 3/4 cups water 2 pounds potatoes cut into cubes 3/8 teaspoon cayenne pepper 1/4 teasp

Ingredients: - salmon or tuna sashimi- sushi rice- seaweed paper- carrots- purple cabbage- cucumber- radish microgreen and/or super salad mix microgreens- wasabi- ginger Instructions: Take one piece of the seaweed paper and lay it on a flat surface. Take 1 - 1.5 cups of sushi rice and spread over the seaweed paper evenly. Thinly slice the carrots, cucumber, and purple cabbage. Place the sashimi, vegetables and microgreens on the rice. Carefully take both ends of the wrap and

Ingredients Chicken 2 medium boneless, skinless chicken breasts 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon garlic powder Honey Mustard Sauce 2 tablespoons Dijon mustard 1 tablespoon honey 2 tablespoons Greek yogurt 1 teaspoon lemon juice Salt and pepper to taste Wrap Assembly 4 large flour tortillas (10-inch) 2 cups mixed microgreens (sunflower, radish, arugula) 1 small cucumber, thinly sliced 1 medium avocado, sliced ½ small red onion, thinly s

Ingredients: 4 cups of fresh arugula or arugula microgreens 1 cup of mixed citrus segments (think oranges, grapefruits, and mandarins) 1/2 cup of thinly sliced red onion 1/3 cup of crumbled feta cheese 1/4 cup of toasted walnuts 3 tablespoons of olive oil 2 tablespoons of fresh lemon juice Salt and pepper to taste Directions: Step 1: Prepare the Citrus First, peel the citrus fruits. Then, cut them into segments. This step adds a burst of flavor and color to your salad. Step 2