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

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

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

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

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

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

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

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

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

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

Ingredients 5 ounces Asparagus Spears green or white 5 ounces Tuna about 1 can drained 2 piece Tomatoes quartered 2 piece Boiled Eggs quartered Microgreens optional, *see Notes For the Vinaigrette Dressing 1/8 cup Lemon Juice 1/4 Teaspoon Salt 1/8 Teaspoon Black Pepper 2 Teaspoon Original Dijon Mustard 4 Tablespoon

Ingredients 3 cloves Garlic 2 oz Pea Tendrils 1 Lemon 1 Red Bell Pepper 1 Yellow Onion 1 cup Bomba Rice 3 Tbsps Vegetable Demi-Glace 1 pinch Saffron ⅓ cup Grated Parmesan Cheese 2 Tbsps Butter ¼ cup Microgreens Instructions 350CALORIES SODIUM 340mg FAT 16g PROTEIN 10g CARBS 44g FIBER

For the vinaigrette 1 small shallot – skinned and quartered 1 small garlic clove – skinned 1 teaspoon finely grated fresh ginger root (use a microplane grater) 1 teaspoon Madras curry powder 1/4 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 1/4 teaspoon sea

Ingredients list salad 1/2 lb asparagus (this is usually 1/2 of 1 bunch) 2 small roma tomato, diced 4 cups (~ 4 ounces) microgreens 1/2 cup (~ 2 ounces) slivered almonds, toasted Ingredient List Dressing 1 medium Grapefruit, zested & juiced 2 Tbsp e.v. olive oil 2 Tbsp parsley stem,

Ingredients 2 kiwi, peeled and diced 1/4 English cucumber, diced 3 cups fresh strawberries, halved through the stem and thinly sliced Juice 1/2 lemon 1 tbsp olive oil Pinch each sea salt and fresh ground black pepper, plus additional to taste 4 6-oz skinless halibut steaks, pin bones removed 1/4

Ingredients 6 slices soft wheat meal sandwich bread 100g cold smoked salmon 12-14 thin slices cucumber 3 small handfuls microgreens, cress or rocket Instructions Spread each slice of bread on one side with butter or mayonnaise. Divide the salmon, cucumber and greens between 3 bread slices. Season, then place bread

Ingredients 1 head broccoli, cut into small florets 1 large yellow onion, sliced into 1 in (2.5 cm) wedges 4 whole garlic cloves, peeled 1 Tbsp (15 mL) grapeseed oil 1/4 tsp (1 mL) salt 4 cups (1 L) vegetable broth, preferably salt free 2 cups (500 mL) microgreens, plus

Ingredients For the Salad 3-4 oz microgreens 1/2 cup julienned carrots (about half a medium or large carrot) 4.5 oz enoki mushrooms (with end part removed) 1/3 cup cornstarch 1/4 teaspoon salt cooking oil for frying For the Lemon Vinaigrette 1 tablespoon lemon juice 3 tablespoons extra virgin olive oil

Ingredients 1 teaspoon butter 3 eggs 1 tablespoon olive oil 1 handful fresh microgreens plus more for garnsih 1/4 lb 110 g edible mushrooms salt and pepper to taste Instructions Heat grill to medium high. Brush mushroom with olive oil and grill, turning every couple of minutes, for 4-5 minutes.

Ingredients 1 head Romaine lettuce 1 pkg microgreens 6 radishes, halved or sliced Lime dressing 2 Tbsp lime juice 1/8 tsp dry mustard powder 1/4 tsp salt 4 Tbsp olive oil coarse sea salt, to taste black pepper, to taste Parmesan shavings, for garnish roasted chickpeas, for garnish Directions Trim

Ingredients 4 halibut fillets (about 1 1/2 pounds) 2 tablespoons lemon juice 1/4 cup grape seed oil (or avocado oil) 1 clove garlic (minced) salt pepper 8 ounces microgreens 4 ounces microgreens 10 thai basil leaves (fresh) 1 tablespoon ginger (fresh grated) 1 clove garlic 3 tablespoons rice vinegar 1/3

Ingredients 2 slices whole wheat bread or bread of choice 1/4 cup hummus 1/2 avocado 2 tsp. sriracha 1/4 cup microgreens salt to taste Instructions Toast bread. Spread hummus evenly between both slice of bread. Top with avocado slices, sriracha and microgreens. Add salt to taste, slice and serve. Enjoy!

Ingredients 2 pieces of gluten-free toast 1 avocado 1 cup microgreens balsamic glaze salt crushed red pepper Instructions Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork. Spread avocado on warm toast. Top with microgreens, sprinkle with a pinch of crushed

Ingredients 1 cup Rice floor 2 Green chilli ¼ Tsp cumin seeds ¼ Tsp Salt Water 25 grams Microgreens Instructions Add 1 cup rice floor to a large mixing bowl along with Microgreens, 2 chilli, ¼ tsp salt and ¼ Tsp cumin seeds. Furthermore, crumble the above mixture well. add

Ingredients 1 T. olive oil 1 medium onion chopped 2 garlic cloves diced 2 celery stalks diced 1 oz. Rum 3 cups water 6-8 oz. microgreens (mixed broccoli and cauliflower) 1 T. Dried parsley ½ tsp. Thyme 1 tsp. salt 1 large potato cubed 2 carrots coined. Directions This recipe

Ingredients 1 cups wheat flour / atta 1 cup methi leaves / fenugreek leaves, finely chopped 2 green chilli ¼ tsp salt 2 tsp oil water as required, to knead dough 5 tsp oil / ghee, for roasting Instructions Add 1 cup wheat floor to a large mixing bowl along

Ingredients Eggs 1 head of broccoli 1-2 cloves garlic minced 1/2 red onion diced 1-2 TBS Olive Oil or Butter Squeeze of lemon juice 1/4 cup water 1 cup cherry tomatoes 1 cup brocolli and sunflower microgreens Leaves from 6 stalks kale 1 TBS Hemp Seeds Handful of parsley Instructions

Ingredients 1 avocado (peeled, pitted and diced) 1 tomato (diced) 1/4 cup micro greens 1 tablespoon olive oil 1/2 tablespoon balsamic vinegar 1 pinch salt (to taste) 1 pinch black pepper (to taste)

Ingredients One banana, sliced 4 to 5 large strawberries ¾ cups vanilla Greek yogurt Approximately 1 cup milk (or to taste) 1 ounce broccoli microgreens Instructions Combine all ingredients in a blender. Blend until smooth. Serve

Ingredients For the Salad 1 cup of microgreens 1 blood orange, peeled and cubed 1/2 avocado, peeled and cubed 1/2 cup of shredded carrot or daikon radish For the Dressing: 1 Tbsp. cold-pressed olive oil 1 Tbsp. lemon juice 1 clove chopped garlic (optional) A dash of salt and pepper