We've collaborated with some fabulous nutritionists, dieticians, moms, customers and more to bring you some of our favorite recipes!

*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.

Pea shoot pesto

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Photo and recipe by Rocket City Dietician
Ingredients
  • 1/2 Cup of Nut of choice (dry roasted Pistachios, cashews, pine nuts)
  • 1-2 Cups Pea Shoots
  • 1 Small Garlic Clove
  • 1 Lemon (Juice & Zest)
  • Salt to taste
Instructions
Blend and slowly drizzle in Olive Oil to desired texture. Try on a piece of toasted bread with goat cheese or cucumber for a gluten free option!

microgreen butter

This is a great way to use up your greens towards the end of their life!
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Recommended Micros:
  • Leek
  • Cilantro
  • Fennel
  • Basil
  • Parsley
Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/4 cup chopped mixed microgreens or single type
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
Instructions:
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting. Chill in refrigerator until firm, at least an hour.

Makes about 1/2 cup (equivalent of 1 stick)

Lime Avocado Tart with Walnut & Fennel Crust

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Photo and Recipe by Rocket City Dietician
Ingredients
The Crust:
  • 2 Cups of Walnuts
  • 1.5 Cups Medjool Dates
  • 1 tsp Vanilla extract
  • 1/4 Cup of Fennel Microgreens
  • 1/2 tsp salt

Tart Filling:
  • 2 Cups of Avocado. (Fresh or frozen)
  • 1/2 Cup Lime Juice & Zest of limes
  • 1.5 tsp Vanilla extract
  • Pinch of Salt
  • 1/4 Maple Syrup

Recommended Micros
  • Fennel
  • Red Garnet Amaranth
​Instructions
For crust: Blend ingredients in food processor. Press and form into bunt pan. Set aside.

For Tart filling: Blend ingredients until smooth. Pour into tart mold and put in freezer for 20-30 minutes. Garnish with the Amaranth Microgreens and serve chilled.

Sweet Potato Bites

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Photo and Recipe by Madison Vegan Eats
Ingredients:
  • 3 Large Sweet Potatoes (Peeled, sliced into ¼” thick rounds)
  • Chopped Mixed Nuts

Cream:
  • 1 cup raw cashews, soaked 3 to 4 hours
  • 1/3 can of Coconut Milk
  • 2 teaspoons vanilla extract
  • 4 teaspoons maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • Pinch of Himalayan salt

Recommended Micros:
  • Red Garnet Amaranth
  • Fennel
Instructions:
Drain and rinse the cashews and add them into a food processor along with the rest of the ingredients. Place container and store in fridge for 3-4 days. Preheat the air fryer. Temperature: 400ºF Time: 10–12 minutes. Place one layer of Sweet Potatoes along the bottom and cook for 5 minutes then flip for another 3 minutes. Assemble the Sweet Potatoes Bites, start with cashew cream on top first then sprinkle mixed nuts and layer Amaranth Micros