Recipes & Inspirations

Keep microgreens fresh longer with simple storage tips: containers, moisture control, fridge placement, and when to wash. Plus easy everyday ways to use microgreens—no recipes needed.

We use 100% compostable packaging for everything except our tortilla chips (for freshness). Learn why packaging matters to us, how to dispose of it, and how we’re working to reduce plastic.

Infused vinegars can brighten almost anything. Get 7 easy ways to use infused vinegar beyond salad—finishing, quick pickles, marinades, bowls, and more. Ships from VA nationwide.

Microgreen tortilla chips are a crunchy, easy way to enjoy microgreens. Learn what to expect, simple serving ideas (no recipes), and pairing tips—plus shipping from VA nationwide and free pickup at Richard’s Fruit Farm.

Goat cheese and microgreens are a perfect match—creamy, tangy, and fresh. Learn why it works and get easy serving ideas (no recipes), plus a simple snack-board approach. Ships from VA nationwide.

Dancing Cub Farm began with caregiving and grew into a microgreen-powered creative kitchen. Follow Tammy McDole’s journey from Virginia gardens to artisan foods built on flavor, nutrition, sustainability, and zero waste.

Microgreens aren’t just a garnish. Learn what microgreen‑infused foods are, what flavors to expect, and easy ways to enjoy microgreen breads, chips, and infused vinegars—shipping from VA nationwide with free local pickup at Richard’s Fruit Farm.

Wasabi microgreens bring a clean, peppery kick. Learn what they taste like, how spicy they are, and the best pairings—especially with goat cheese and breads. Ships from VA nationwide with free local pickup at Richard’s Fruit Farm.

This simple yet delicious recipe is perfect for a quick breakfast, a healthy snack, or even a light lunch. It combines the creamy texture of avocado with the fresh, peppery taste of broccoli microgreens, all atop a crispy slice of toast. Ingredients: 2 slices of your favorite bread (Dancing Cub Farm Artisan, sourdough, whole grain, gluten-free, etc.) 1 ripe avocado 1 cup broccoli microgreens ( try wasabi or radish microgreens for a bit of spice) 1 tablespoon lemon juice Salt

Ingredients: 4 whole wheat tortillas 2 cups cooked chicken, shredded or chopped 2 cups broccoli microgreens 1/4 cup plain Greek yogurt 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 teaspoon honey Salt and pepper to taste Instructions: In a small bowl, whisk together the yogurt, mayonnaise, mustard, honey, salt, and pepper. In a large bowl, toss the chicken with half of the dressing. Lay a tortilla on a flat surface and spread some of the remaining dressing over it. To

This refreshing and nutrient-packed salad combines the peppery taste of broccoli microgreens with the nutty flavor of quinoa, creating a delightful and healthy dish. It's perfect as a light lunch or a side dish for your dinner. Ingredients: 1 cup quinoa 2 cups water 2 cups broccoli microgreens 1 ripe avocado, diced 1/2 red bell pepper, finely chopped 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup feta cheese, crumbled 1/4 cup toasted almond slices F

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