Our spicy radish microgreens add a fun spin to this classic greek salad. Top with grilled chicken for an extra protein boost!

Ingredients

For salad:

• 2 cucumbers, cut lengthwise and sliced
• 1 large bell pepper, sliced
• 1 small red onion, thinly sliced
• 20 oz cherry tomatoes, halved
• 15 oz chickpeas
• 15 oz crumbled feta cheese
• 2 cups radish microgreens
• 3 oz olives, halved

For dressing:

• 1/3 cup olive oil
• juice from 1/2 lemon
• 1 tsp dijon mustard
• 1 tsp oregano
• 1/2 tsp basil
• pinch of garlic powder

Directions

Make dressing: combine all ingredients in a small bowl and whisk well. Set aside.

Assemble salad: Add all ingredients except radish microgreens and feta cheese to a large bowl and toss to combine. Add radish microgreens and dressing and toss very gently. Sprinkle with feta cheese and serve!

Tip: leftovers from this salad will continue to marinate in the fridge. Toss with salad greens the next day for a refreshed salad!

Hot honey, marinated artichoke hearts, and our arugula microgreens add big flavor to this spicy, thin crust pizza. Pair with a side salad of shoots and candied walnuts for a sweet and spicy dinner!

Ingredients

For Dough

• 2 cups all-purpose flour
• 1 packet instant yeast
• 1 1/2 tsp sugar
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 2 tbs olive oil
• 3/4 cup warm water

For Pizza Topping

• Olive Oil
• 1/2 cup chopped basil microgreens, optional
• 2/3 cup crushed tomatoes
• 1 cup parmesan cheese
• 1/2 cup marinated artichoke hearts
• 1/2 cup torn mozzarella
• 1 1/2 cups arugula microgreens
• Flaked salt
• Crushed red pepper flakes

For Hot Honey

• 1/3 cup honey
• 1 jalapeño, sliced with seeds

Directions

Make dough: Combine 1 cup flour, yeast, sugar, salt, and garlic powder in a large bowl. Add olive oil and water and mix well with a wooden spoon. Gradually add another cup of flour, stirring until the dough forms a cohesive ball. You may need to use your hands to thoroughly combine ingredients. Drizzle a separate bowl with olive oil and use a pastry brush to spread up the sides of the bowl. Lightly dust your hands with flour and roll dough into a round ball. Transfer to bowl with olive oil and gently roll along the inside of the bowl until it is coated with oil. Cover tightly with plastic wrap or clean dish towel and let rise until it doubles in size (about 30 minutes).

Roll and pre-bake dough: Preheat oven to 425 degrees. Transfer dough to a lightly floured surface and knead until smooth. Using a rolling pin, work dough into a 12″ circle. Transfer dough to a pizza pan or large cookie sheet. lightly drizzle olive oil on the top of the pizza and use a pastry brush to spread it over the entire surface. Bake for 5-10 minutes or until dough has puffed up. Remove from oven.

Top and Bake Pizza: Flip pizza over. Sprinkle with herbs and spread crushed tomatoes over surface, avoiding the edges of the crust. Layer with parmesan, artichoke hearts, and mozzarella. Return to oven and cook until cheese melts and bubbles.

Make hot honey: While pizza is cooking, heat honey and jalapeños over medium heat until it reaches a simmer. Remove from heat and let cool slightly.

Serve pizza: Remove pizza from oven and transfer to a large cutting board. Sprinkle with arugula microgreens, salt, and crushed red pepper. Strain honey and drizzle over pizza. Cut into slices and enjoy!

Spice up your usual mashed potatoes recipe with ultra fresh, super tasty radish pesto.

Ingredients

For Pesto:

• 2 cups radish microgreens
• 2 cloves garlic
• Juice of 1/4 lemon
• 1/4 cup sliced or slivered almonds
• 1/4 cup parmesan cheese
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

For Mashed Potatoes

• 2 lbs russet potatoes, peeled and cut into roughly 1.5 in cubes
• 1/2 cup heavy cream

Directions

Make pesto: combine all ingredients in a blender or food processor and blend until smooth. Add more olive oil as needed until pesto reaches desired consistency. Season to taste with salt and fresh black pepper.

Make mashed potatoes: Place potatoes in a large pot and cover with cold water. Season with salt. Bring water to a rolling boil. Continue to boil until potatoes are fork-tender, about 20 minutes. Strain potatoes in a colander and then transfer back to large pot. Using a fork or potato masher, mash potatoes until they are smooth and have no large lumps.

Combine: Once potatoes are mashed, add heavy cream, pesto, and salt to taste. Stir to combine. Enjoy!

TIP: Boil potatoes in vegetable or chicken stock to add another level of flavor to this dish.

Tip: Reserve several radish greens and use to garnish potatoes.

Tip: Macadamia or pistachio nuts are a good alternative to almonds in pesto

Tip: For smoother potatoes add more cream.

Recipe by Chef Jonathan Bardzik

This creamy, delicate purée with a light cauliflower flavor gets crisp freshness from purple kohlrabi microgreens and the crunch of buttery toasted breadcrumbs. Now, I’m not suggesting this is a substitute for mashed potatoes, but it will certainly earn a special place on your table.

Ingredients

• 2 cloves peeled garlic
• 3 medium bulbs kohlrabi, peeled and cut into 1″ chunks
• 4 tbs butter
• 1/2 cup whole milk or cream
• Nutmeg
• White pepper
• 1/3 cup panko breadcrumbs
• 1 small bunch popcorn shoots, finely chopped
• 1 cup purple kohlrabi microgreens

Directions

Make kohlrabi purée: Place garlic and kohlrabi in a medium saucepan covered by 2” with water. Bring to a boil, partially covered and cook until tender, about 30 minutes. Drain and place in a food processor or blender with 2 tbs butter and ¼ cup milk or cream. Purée until smooth, adding additional milk or cream for desired texture. Season to taste with a pinch of nutmeg, white pepper and salt

Toast breadcrumbs: Melt remaining 2 tbs butter in a 10” skillet, add breadcrumbs and toast, stirring occasionally, until golden brown. Add popcorn microgreens and cook 1 minute longer.Remove from pan.

To serve top purée with purple kohlrabi microgreens and popcorn breadcrumbs

TIP: Cook kohlrabi until very tender so it purées smoothly. If you would like a more sturdy purée, add 1 small, peeled and cubed Russett potato to add additional starch and structure.

Sunflower shoots add a nutty flavor to this dish and a pop of color, too!

Ingredients

For noodles:

• 8 ounces flat rice noodles
• 3 Tablespoons oil (we used olive oil)
• 3 cloves garlic, minced
• 8 ounces extra-firm tofu, cut into small pieces
• 2 eggs, beaten
• 1 cup sunflower shoots
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/2 cup dry roasted peanuts
• 2 limes
• Handful cup cilantro microgreens, chopped (optional, for garnish)

For sauce:

• 3 Tablespoons fish sauce
• 1 Tablespoon low-sodium soy sauce
• 5 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar , or Tamarind Paste
• 1 Tablespoon Sriracha hot sauce
• 2 Tablespoons creamy peanut butter (optional)

Directions

Cook Noodles: bring 4-5 qts water to a boil. Remove from heat and soak noodles for 8-10min, or until tender. Drain and set aside

Make sauce: combine all sauce ingredients in a small bowl and whisk. Set aside.

Stir Fry: heat oil in a large frying pan or wok over med-high heat. Add garlic and stir until fragrant. Add tofu and fry until golden brown, then push to the side of the pan. Add peppers and cook until slightly tender (about 1-2 minutes), then push to the side of the pan. Add eggs and scramble, breaking them into small pieces.

Combine: turn heat to low. Add noodles, ¼ cup peanuts, and sauce to pan and toss to combine. Remove from heat and gently fold in sunflower shoots. 

Serve: garnish with remaining peanuts, green onions, limes, and micro cilantro. Enjoy!

TIP: try air frying your tofu first for an extra crispy texture.

Tip: if you don’t have fish sauce, an equal amount of soy sauce is a great substitute.

Recipe by Chef Jonathan Bardzik

This hearty fall dish can be a side, starter or one-plate lunch. Tomato sauce brightens the fresh and earthy flavors of cauliflower, amaranth and broccoli while quinoa brings flavor and plant-based protein.

Ingredients

• 4 tbs olive oil
• 1 cup black or red quinoa (white works too!)
• 1 cup broccoli microgreens
• 1 medium head cauliflower cut into florets
• 1 cup tomato sauce
• 1/2 cup amaranth microgreens

Directions

• Cook quinoa: Warm 2 tbs olive oil over med heat in a 2 quart saucepan. Add quinoa and toast, stirring occasionally for 2-3 min. Add 1 ½ cup water. Partially cover, raise heat to high and bring water to a boil. Reduce heat to low and fully cover. Cook until all water is evaporated. Remove from heat, toss with a fork and let rest, covered for 15 min.Season with a pinch of salt and toss through broccoli microgreens.

• Cook Cauliflower: While quinoa cooks, place cauliflower in a steamer insert set over water in a large saucepan. Cook over high heat until cauliflower is crisp tender. Remove from heat and leave covered until tender. Drain water and toss cauliflower with a pinch of salt and remaining 2 tbs olive oil.

• While cauliflower cooks, warm tomato sauce over medium heat.

• Plate dish: Divide quinoa and broccoli micro mixture evenly and place on one side of each plate. Divide tomato sauce evenly and place on other side of each plate. Top with cauliflower and sprinkle with amaranth microgreens.

• TIP: I know your bag of quinoa says one part quinoa to two parts water. It is wrong. You will end up with wet not loose and fluffy quinoa.

Recipe by Chef Jonathan Bardzik

Pumpkin + Base Ingredients

• 4 tablespoons of butter
• 3 tablespoons of dark miso paste (red or brown)
• 2 tablespoons of maple syrup
• 1 small pumpkin (or squash) like a Kabocha, Butterkin, or Black Futsu
• Salad base of your choosing (lettuce, arugula, or shoots of any kind!)

Sauce Ingredients

• ¼ cup of tahini
• 1 cup of mustard microgreens, loosely packed
• 2 tablespoons of rice vinegar
• ¼-½ cup of warm water

Directions

• Preheat oven to 400° F

• Roast pumpkin: Cut squash in half and remove seeds. Cut into 1/2” thick slices and place in a large bowl. Melt butter in a small saucepan over medium heat. Whisk in miso paste and maple syrup. Season with a pinch of salt, pour over pumpkin and toss together to coat. Place on a parchment or foil – lined half sheet pan and roast until fork tender, turning once at around 15 minutes. Depending on your squash it may take 25-35 minutes to cook.

• Make sauce: Place tahini, mustard greens and vinegar in a food processor. Pulse to purée. Scrape down sides and bottom, add 1/4 cup water and purée again. Add additional water as needed to get a thick, pourable sauce. Season to taste with salt.

• Serve roasted pumpkin with mustard microgreen sauce over your salad base.

• TIP: These small squashes have thin skins and do not need to be peeled. Huzzah!!

• TIP: Save the seeds. Soak and then remove any strings of pumpkin. Pat dry, toss in a little oil and roast at 350° F until golden brown. Use to top this dish or for a salad or other roasted vegetables