Microgreen Recipes


Microgreens are a delicious, flavourful and nutritious addition to almost any dish! Appetizers, entrees, drinks, and even desserts are all great places for experimenting with microgreens. We’ve collected a few of our favourite microgreen uses here – but try it yourself and see what exciting combinations you can come up with!


Prosciutto-Wrapped Strawberries with Honey Ricotta and Microgreens

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Prosciutto-wrapped strawbs
Photo credit and original recipe: Bare Root Girl

Ingredients:

12 strawberries
Honey Basil Ricotta (see below)
12 strips thinly sliced proscuitto
1/4 cup Sexy Salad Boost microgreens
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Honey Basil Ricotta

6 oz. full-fat ricotta
1 tablespoon raw honey
1 teaspoon finely chopped basil
1 pinch sea salt & pepper

Directions:

Mix ingredients for Honey Basil Ricotta in a small bowl.

Cut the tops off the strawberries, pulling the middle completely out and leaving a deep hole. Use a butter knife to stuff the berries with about 1 teaspoon each of the Honey Basil Ricotta.

Place a few microgreens into the ricotta. Wrap a thin slice of proscuitto around each strawberry and lay down length-wise or secure with a toothpick. Enjoy!


Quinoa Spring Rolls

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quinoa spring roll cropped
Photo credit and original recipe: Alive

Ingredients:

4 cups cooked quinoa
1/3 cup chopped walnuts
1 red bell pepper, sliced
1/4 cup olive oil
3 tbsp soy sauce
3 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp ginger, minced
2 tsp sesame oil
20 rice paper wrappers
1 cup Radical Radish microgreens
Juice of 1/2 lime
2 tsp garlic chili sauce

Directions:

Combine quinoa with pepper, walnuts, olive oil, half the soy sauce, 2 tbsp rice vinegar, garlic, ginger, and sesame oil.

Follow package directions to prepare rice paper, and fill with 1/3 cup quinoa filling topped with Radical Radish. Fold together and roll tightly.

For dipping sauce, whisk together remaining soy sauce, rice vinegar, lime juice, and garlic chili sauce. Enjoy!


Spicy Avocado and Watermelon Salad

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spicy avocado
Photo credit and original recipe: Love & Lemons

Ingredients:

1 avocado, cubed
1 watermelon, cubed
1 lime, juiced
1 red onion, sliced
feta cheese
mint and/or basil
1/2 cup Spicy Flare microgreens
1/3 cup olive oil
1/3 jalapeno, sliced
salt & pepper

Directions:

Whisk together olive oil, lime juice salt & pepper and jalapeno for the dressing, set aside.

Combine avocado and watermelon, adding a few pinches of salt. Add in cheese, and mint or basil.

Top with Spicy Flare, drizzle on dressing and enjoy!


Heirloom Tomato Caprese Salad with Microgreens

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Heirloom-Tomato-Caprese-Salad-Recipe-with-Balsamic-from-The-Hungry-Goddess-e1405366042138
Photo credit and original recipe: The Hungry Goddess

Ingredients:

1 Mozzarella Ball (fresh, in water)
1 Red Tomato
1 Yellow Tomato
Handful of Sunflower Shoots
Traditional Aceto Balsamico
Sea Salt
Fresh Ground Pepper

Directions:

Thickly slice the mozzarella and the tomatoes and stack them on plates.

Add Sunflower Shoots to the layers and to the plate.

Drizzle the balsamic vinegar over the stack.

Garnish with sea salt and pepper & enjoy!