Baked Potato Rounds With Edamame Hummus And Microgreens

Ingredients

  • 2 large potatoes
  • hummus (edamame, recipe below)
  • microgreens
  • chives
  • sesame seeds olive oil
  • pepper
  • salt
  • 12 ounces edamame (shelled, frozen)
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 tablespoon nutritional yeast
  • 2 tablespoons sesame oil
  • 1/4 cup Tahini
  • 1/2 cup vegetable stock
  • 1/2 teaspoon salt

Edamame hummus

  • 12 oz shelled edamame (frozen)
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tbsp nutritional yeast
  • 2 tbsp sesame oil
  • 1/4 cup tahini
  • 1/2 cup vegetable stock
  • 1/2 tsp salt

Instructions

  • Preheat your oven to 375 degrees
  • Using a mandoline slicer, slice your potatoes into 1/4 inch thick rounds (if you don’t have a mandoline slicer, just slice with a very sharp knife, but be careful!)
  • Place the rounds on an oiled baking sheet, drizzle with olive oil and sprinkle with salt + pepper. Bake in the oven for about 15 minutes, flipping halfway through
  • While your potatoes are baking, make your edamame hummus
  • First, microwave your edamame in a microwave-safe dish with a little bit of water (according to package directions)
  • Add the edamame to your food processor/blender along with all the other hummus ingredients and blend until smooth (adding more broth little bits at a time as needed)
  • Turn your broiler on, and broil your potato rounds for a few minutes on each side to get them a little crispy (be sure to watch so they don’t burn!)
  • Remove your potatoes from the oven, and you can either spread some hummus over top, or if you want to pipe the hummus on like I did, do so now
  • Garnish with fresh microgreens, fresh chives, and sesame seeds!
  • Store the leftovers in the fridge, they taste great as leftovers too!

Nutrition

  • 460CALORIES | SODIUM 640mg | FAT 25g | PROTEIN 17g | CARBS 48g | FIBER 11g
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Peach Ricotta Pizza with Spicy Microgreens

Ingredients

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt PIZZA
  • 3/4 cup ricotta cheese
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 to 4 peaches, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1 large ball of burrata cheese
  • 1 cup spicy microgreens, or any microgreens you can find!

Instructions

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Meanwhile, place the ricotta on a paper towel. Press the top of it with another paper towel to release some of the water.
  • Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
  • Brush the pizza dough edges with 2 tablespoons of the olive oil. Sprinkle the garlic cloves on the dough. Spread the ricotta on the dough evenly – so just a bit covers the dough leaving a 1-inch outer rim. Place the peach slices on the pizza. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Cover with the fresh cilantro, basil and rosemary, Carefully pull apart the burrata ball and place it in the center, pulling pieces out towards the edges.
  • Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the spicy microgreens. Slice and serve immediately.

Nutrition

  • 260CALORIES | SODIUM 190mg | FAT 20g | PROTEIN 7g | CARBS 17g| FIBER 3g
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Pea Shoot Microgreens Rice

Ingredients

  • 1 Tsp Sunflower Oil
  • Mustard and cumin seeds
  • Cashew
  • 2 Green Chilly
  • 1 bowl cooked rice
  • 50 gm Pea shoot microgreens
  • ¼ Tsp Salt
  • Lemon

Instructions

  • Heat oil and add mustard seeds, cumin seeds and hing. allow them to crackle.
  • Add Cashew and green chilly in the pan and fry till they are fried.
  • Add Pea shoot Microgreens and saute for a few seconds and turn off the flame.
  • Now add rice into pan and add some salt on rice and mix.
  • sprinkle some lemon juice and pea shoots micorgreens leaves.
  • serve pea shoot microgreens rice hot and fresh.
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Sunflower Microgreens Fry

Ingredients

  • Ghee
  • Pepper
  • Salt
  • Sunflower Microgreens

Instructions

  • Heat the ghee over medium high in a large cast iron or other heavy skillet, tilting the pan so the oil coats the bottom. Add the Sunflower Microgreens and spread along the bottom. Leave for 1 to 2 minutes until they start to golden brown.
  • Use a spatula to stir the Sunflower Micorgreens around the pan
  • Sprinkle the salt and pepper over the Sunflower Microgreens.
    Serve healthy and tasty Sunflower Micorgreens fry.
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Mushroom And Microgreen Omelet

Ingredients

  • 1 tablespoon unsalted butter, divided
  • 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
  • Coarse salt and freshly ground pepper
  • 3/4 cup microgreens
  • 3 large eggs

Instructions

  • Heat half the butter in a small non stick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
  • Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

Nutrition

  • 350CALORIES | SODIUM 990mg | FAT 27g | PROTEIN 22g | CARBS 9g | FIBER 3g
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Microgreen Watermelon Radish Salad Over Oven Baked Salmon

Ingredients

  • 1, roughly 6-8 oz salmon
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 1 small watermelon radish
  • 3 cups loosely packed microgreens (like baby kale or fennel)

Dressing

  • 1/2 teaspoon whole grain dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon honey
  • 2 teaspoons apple cider vinegar

Instructions

  • To cook salmon, pat dry with a paper towel and place on baking sheet. Drizzle with olive oil and use a pastry brush or your hands to cover the entire fish. Season with salt and freshly ground black pepper. Bake for 10 minutes at 375 F or until the fish flakes easily with a fork, or an internal temp thermometer reads 145 F.
  • Note: the thermometer is my method of choice. Our thermometer is a Thermapen instant read and we love it! Don’t buy it on Amazon- get it direct from the supplier- it’s much less expensive.
  • While the fish is cooking, whisk dressing ingredients together with a whisk or a fork. Use a mandolin slicer and thinly slice the watermelon radish into discs. Place in a stack and cut into quarters. Add microgreens and radish to a large bowl and toss with dressing, reserving 1/4 of the dressing for the top of the salmon.
  • To plate, add salad on top of and surrounding salmon

Nutrition

  • 210CALORIES | SODIUM 470mg | FAT 10g | PROTEIN 23g | CARBS 5g | FIBER 1g
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Balsamic Mushroom Pizza With Caramelized Shallots & Microgreens

Ingredients

  • 1 pizza dough stretched to conform to pizza stone.
  • 3 tablespoons butter divided
  • 1 cup fresh mushrooms thin slice
  • 1 shallot skin removed, root intact.
  • pinch sugar
  • 1 tablespoon red wine vinegar
  • 1 cup fresh microgreens
  • 1/4 cup aged balsamic vinegar
  • pinch kosher salt
  • 2 oz Asiago cheese grated

Instructions

  • Preheat oven to highest setting.
  • Prepare pizza stone with non-stick coating, place in oven.
  • Using skillet, melt 1 tablespoon butter over medium high heat, saute mushrooms until tender, remove and set aside.
  • Reheat skillet over medium heat, add remaining 2 tablespoons butter.
  • Slice shallots lengthwise, about 1/4″ thick, then slice again to form square “matchstick” slices.
  • Place shallots in skillet and saute for about 10 minutes, stirring frequently, until brown.
  • Add sugar and vinegar, stir and add microgreenss.
  • Remove from heat and set aside.
  • Remove stone from oven and place pizza dough on top.
  • Using pastry brush, evenly apply balsamic vinegar.
  • Top with mushrooms, shallots, and microgreens and place in oven.
  • Reduce heat after 5 minutes and bake an additional 5 to 10 minutes until brown and crispy.
  • Remove pizza from oven, sprinkle Asiago cheese on top.
  • Allow to rest a few minutes then serve and enjoy
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Pesto Flatbread With Microgreens Salad

Ingredients

  • 1/4 lb pizza dough
  • 1/4 cup pesto (homemade or store-bought)
  • 1/2 tart apple, cut into match sticks
  • 1 small avocado, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 cup microgreens, gently washed
  • 1 cup arugula
  • juice from 1/2 lemon
  • 1-2 teaspoons olive oil
  • salt and pepper
  • shaved parmesan

Instructions

  • Place pizza stone in lower third of oven. Preheat oven to 550 degrees.
  • Gently stretch dough into a circle and place on a floured pizza peel. Use a lightly floured rolling pin to roll dough into a thin circle or oval. Slide dough into preheated pizza stone and bake for 5 minutes. Flip dough over and bake for an additional 5 minutes or until dough is crispy and golden. Remove from oven.
  • Spread pesto onto warm flatbread.
  • In a large bowl, toss together apple, avocado, tomatoes, microgreens and arugula. Drizzle with lemon juice and olive oil and sprinkle with salt and pepper. Toss together and spoon over pesto topped flatbread. Top flatbread with shaved parmesan, slice and serve.

Nutrition

  • 820CALORIES | SODIUM 1190mg | FAT 43g | PROTEIN 18g | CARBS 111g | FIBER 27g
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Sweet Potato Polenta With Fried Eggs Microgreens And Chili Oil

Polenta

  • cup water
  • 1 cup low-sodium (or no-salt) vegetable broth
  • 1/2 cup dry polenta

Bowl ingredients

  • 1/2 pound sweet potatoes
  • 1 ounce goat cheese
  • 2 tablespoons whole milk
  • Salt (to taste)

Toppings

  • 2 fried eggs
  • Chili Oil
  • Microgreens

Instructions

  • Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally.
  • Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so. Drain and mash with the goat cheese and whole milk. Sweet potato mixture should be fairly smooth.
  • When sweet potatoes and polenta are done, stir together until well combined. Fry eggs to your liking. Divide the polenta into two bowls and top with fried egg, sprouts, and chili oil as desired.
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Seared Scallops With Basil Olive Oil Pistou With Microgreens

Ingredients

  • 2 cups packed fresh basil leaves (optional)
  • 1/4 cup packed fresh parsley
  • 2 garlic cloves, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • 1/3 cup Capay Valley Ranches Arbequina Olive Oil
  • 1/3 cup Capay Valley Ranches Infused Olive Oil (Basil, Meyer Lemon, Lime, or Blood Orange), or more Arbequina.
  • 8 large scallops, room temperature
  • salt and pepper
  • 2 tablespoons olive oil, for cooking
  • 1/2 cup microgreens , for garnish (optional)

Instructions

  • Bring a large pot of water to a boil. Add basil and parsley and blanch for 30 seconds or until bright green. Drain immediately and immerse herbs in an ice water bath to halt the cooking process. Once cool, drain
    well, squeezing out as much water from the herbs as possible.
  • Place blanched herbs in the bowl of a food processor along with garlic, salt, and lemon juice. Pulse until coarsely chopped. With the processor on low speed, drizzle in olive oil until smooth.
  • Heat olive oil in a large nonstick skillet over medium-high heat until shimmery. Pat scallops dry (especially if using previously-frozen scallops, it is important to get them as dry as possible) and season with salt and pepper. Arrange scallops in hot skillet so they do not touch. Cook for 2 minutes until bottom is golden, then gently flip with a pair of tongs and cook for 1 1/2 to 2 minutes more. Do not overcook.
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