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


For salad:

For dressing:


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!


For Dough

For Pizza Topping

For Hot Honey


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.


For Pesto:

For Mashed Potatoes


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.



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!


For noodles:

For sauce:


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.



Recipe by Chef Jonathan Bardzik

Pumpkin + Base Ingredients

Sauce Ingredients