Recipes & Inspirations

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