Microgreen stuffed mushrooms
6 large flat mushrooms
2 garlic cloves chopped
1 small onion chopped
2 slices of your favorite bread, crumbed
1/2 toasted sunflower seeds
1/2 cup of grated mild or sharp cheddar cheese
Large handful of microgreens
Salt and pepper
2 tablespoon of olive oil
Preheat oven to 350° and toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. In a medium sauce pan saute chopped onion and chopped garlic. Prepare the mushroom by removing as much of the stalk as you can. Cut up the stalk into to finely pieces so you can add them to the stuffing. In a bowl combine finely chopped mushroom stalks, bread crumbs, cheese, toasted sunflower seeds, microgreens, the sauteed onion and garlic. Mix well. Now stuff each mushroom top with bread mixture. Preheat oven to 350° and bake for 15 minutes. Drizzle olive oil on top and serve.
Microgreens with Curry Vinaigrette
1 hour 15 minutes
2 teaspoons water
4 teaspoons curry powder
1/2 cup canola oil
2 tablespoons cider vinegar
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
1/2 teaspoon salt
6 cups microgreens
Make a paste by stirring together curry powder and water. After letting the paste sit for 5 minutes, stir in oil. Stir occasionally for about an hour. Make the curry oil by pouring it through a paper towel lined sieve into a small bowl. Discard any solid clumps. In a medium bowl combine cider vinegar, minced garlic salt and pepper. Whisk ingredients and add curry oil and whisk more. Drizzle on your microgreens!
Spicy Sunflower Salad with Carrot Dressing
1 pint fresh carrot juice
3 tablespoons fresh lime juice
1 teaspoon Sriracha or 1/4 teaspoon of cayenne pepper
1 teaspoon Asian toasted sesame oil
dash of salt
1/2 cup sunflower seeds
1/2 large orange
6 ounces sunflower sprouts
1 1/2 cups micro greens
1 1/2 cups spicy sprouts such as radish
1/3 cup fine shreds of carrot
In a medium saucepan boil carrot juice over medium-high heat, stirring frequently, about 15 minutes until it reduces to about a 1/4 cup. Once reduced pour into a small bowl to cool. Add lime juice, Sriracha, sesame oil and a dash of salt then whisk.
Preheat oven to 350° and toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool. Peel and cut orange into small pieces. In a large bowl toss all vegetables ingredients and orange slices until evenly mixed. Add toasted seeds and pour dressing on top gently mixing the dressing into the salad. Add salt to taste.
Tomato and Mozzarella Salad with Microgreens
2 large tomatoes, sliced
4 ounces fresh mozzarella, cut into discs
2 large handfuls microgreens
1 small handful basil leaves thinly sliced
Your favorite Good olive oil to taste
Freshly ground black pepper
Combine the greens and basil, then arrange on two plates. Top with sliced tomatoes and mozzarella discs. Drizzle on olive oil and Balsamic vinegar to your taste. Dash of salt and freshly ground pepper to your liking. Enjoy.
Beet, carrot, and cucumber salad tossed with balsamic honey dressing topped with celery leaves, raisins, walnuts, and microgreens
What a mouth full! And I bet you’ll enjoy a mouth full of this delicious salad.
Balsamic Honey Dressing
1 1/2 tablespoon of your favorite Balsamic vinegar
1 tablespoon of extra virgin oil
1 teaspoon honey
salt and fresh ground pepper to your taste
2-3 beets sliced
4-6 carrots chopped
1/4 cup of celery leaves roughly chopped
1/4 cup of raisins
1/4 cup toasted walnuts
2 cups microgreens
In small bowl whisk all dressing ingredients until combined.
Preheat oven to 350° and toast walnuts in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes.
hop the carrots, beets, and celery into 1/2 inch pieces and place in large bowl. Toss together the remaining ingredients and lightly drizzle on dressing to your taste. Add salt and freshly ground pepper.
Buttermilk Panna Cotta with Strawberries and Basil Microgreens
1 vanilla bean
1 1/4 cups of heavy whipping cream
1/2 cup sugar
2 tablespoons water
1 1/2 teaspoons flavorless gelatin
1 3/4 cups buttermilk
1 pint of fresh strawberries, quartered
2 tablespoons sugar
1/4 cup of basil microgreens
Micro Basil Oil
3 bunches of basil
1 tablespoon salt
1 cup canola oil
In a large pot place cream and sugar. Add Vanilla bean by first splitting the pod in half lengthwise and scraping the pulp into the pot. Put the whole been pod into the pot as well. Bring to a boil, turn off heat and let the vanilla steep for 15 minutes. In a small bowl pour the 2 tablespoons of water and sprinkle gelatin and let dissolve for about 5 minutes. Bring the cream mixture back to a boil and temper the hot liquid into the gelatin mixture. Remove vanilla bean pod and stir in buttermilk. Pour mixture into 6 ramekins. Let set for at least 4 hours.
Before you are ready to serve dessert toss strawberries with sugar and basil microgreens.
Basil Oil to drizzle on top
Make a ice water bath and set aside in the sink. In a large pot bring a gallon of water to a boil. Add salt and blanch the basil for 20-30 seconds until bright green. Strain immediately and place in ice water bath to cool for 2 minutes. Squeeze the basil and dry with a towel. Puree in a blender with canola oil. Let sit for 2 hour at room temperature. Strain through a fine mesh sieve. Throw away solids and save the oil until ready to use.
Putting it together
After waiting 4 hours remove the panna cotta from the refrigerator and place the ramekin in a glass of hot water for a few seconds. Flip over on to a plate and place strawberry basil salad on top and drizzle with basil oil. Yum.