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

Picture
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

Picture
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
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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.