Ingredients

Directions

  1. Melt the butter in a large soup pot
  2. Add onions, carrots, and celery and saute over medium heat until tender
  3. Add garlic and cook 1 or 2 additional minutes
  4. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender
  5. Mix flour with water, add to the pot, and simmer until soup is slightly thickened
  6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through
  7. Stir in cheese and allow it to melt
  8. Ladle into bowls and add broccoli microgreens. Enjoy!

Salad Ingredients

Vinaigrette Ingredients:

Directions

In a serving dish, combine the shoot blend and carrots, toss with cucumber and snow peas, and set aside. Prepare the dressing by combining all ingredients in a lidded jar and shake until combined. Pour dressing onto salad, garnish with amaranth, fennel and parsley blend, and serve immediately.

Recipe by Chef Jonathan Bardzik

Summer may be over but the Caribbean flavors of shrimp, lime juice, brown sugar and allspice lend this fall salad a bright, tropical flavor.

Salad Ingredients:

1 Delicata squash
1/2 tsp ground allspice
4 tbs vegetable oil, like Canola
1 lime, juiced, about 1/3 cup
1/4 cup brown or Muscovado sugar
Hot sauce
1 lb shrimp, 21-30 count (see tip)
2 cloves garlic, minced
4 cups rainbow blend microgreens

Vinaigrette Ingredients:

1 scallion, white parts finely minced
1 lime, juiced, about 1/3 cup
1 tbs brown or Muscovado sugar
1/2 cup vegetable oil, like Canola

Directions:

Make vinaigrette: In a medium bowl combine scallion, lime juice and sugar. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

Cook squash: Preheat oven to 400° F. Cut squash into 1/4” rounds, and scoop out seeds with a teaspoon. Toss with 1/4 tsp allspice, 2 tbs vegetable oil and a pinch or two of salt. Spread out on a baking sheet and place in oven to roast until tender and browned on the bottom, about 20-25 minutes.

Make shrimp glaze: Combine 1/3 cup lime juice, 1/4 cup sugar, 1/4 tsp allspice and a pinch of salt in a small saucepan. Reduce by half over medium heat and season to taste with hot sauce, preferably Habanero or Scotch Bonnet based.

Cook shrimp: When you remove the squash from the oven, warm remaining 2 tbs vegetable oil in a 12” skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and toss to coat in oil. Sear on one side, about 45 seconds, and toss. Sear the other side, about 45 seconds longer. Add glaze and toss to coat shrimp. The glaze will reduce quickly. Remove shrimp from pan to a bowl after no more than 30 more seconds of cooking to avoid over cooking.

Assemble salad: Very lightly dress rainbow blend, starting with no more than ¼ cup vinaigrette and adding more as needed. Divide greens among 4 plates and top with Delicata squash rounds and shrimp.

TIP: The count on shrimp refers to the average number per pound. Smaller shrimp tend to overcook while larger shrimp than 21-30’s may eat a bit heavy on this salad. However, whatever you find available will be delicious.

Recipe by Chef Jonathan Bardzik

Balsamic vinegar is a classic flavor; a reduction glazes chicken to show off the complex sweetness, while a vinaigrette made with balsamic and red wine vinegars balances the sugars pairing perfectly with this week’s salad blend.

Salad Ingredients:

4 boneless chicken breasts, 6-8 oz each
1 cup aged balsamic vinegar (see tip)
4 cups pea, buckwheat, and radish shoot blend
1 cup celery and amaranth blend
1/2 cup toasted pepitas

Vinaigrette Ingredients:

1 shallot, finely minced
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/2 cup olive oil – the good stuff!

Directions:

Make vinaigrette: In a medium bowl combine shallot, vinegars, and mustard. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

Cook chicken: Season chicken with salt and pepper on both sides. Let sit for 20-30 minutes. Meanwhile, in a medium saucepan, reduce balsamic vinegar to about 1/2 cup. 

Grill: Sear chicken on both sides over direct heat. Move to indirect heat and cook to 160° F. Brush each breast with 1 tbs balsamic reduction, flip and cook for one minute over direct heat. Brush tops with remaining balsamic reduction, flip and cook for 1 minute longer. Let rest for 5 minutes before slicing.

Stove top and oven: Preheat broiler and set a rack 6” from heating element. On stove, warm 2 tbs olive oil in a 12” skillet over medium-high heat. Sear chicken on both sides, 3-4 minutes per side. Reduce heat to medium and cook through to 160° F, turning once. Brush each breast with 1 tbs balsamic reduction and place pan in oven. After 2 minutes, remove pan from oven, turn breasts and brush with remaining balsamic reduction. Place under broiler for 2 minutes to finish. Let rest for 5 minutes before slicing.

Assemble salad: combine salad shoot mix in a medium bowl. Dress lightly. Divide greens among 4 plates and top with chicken and microgreens. Sprinkle each plate with 2 tbs pepitas.

TIP: Balsamic vinegar can be aged for different time periods resulting in different viscosity. My 18 year is fairly thin, like maple syrup and needs to be reduced so it doesn’t just run off the chicken. A 24 year or anything labeled balsamic glaze may already be thick enough without further reduction.

Recipe by Chef Jonathan Bardzik

No really, it’s this simple – and so delicious. Superfood microgreens are sweet and just a little earthy, balanced by salty, sharp Parmesan and rich, fresh basil oil. Add grilled chicken or cooked chick peas for a complete one-dish meal.

Basil Oil Ingredients:

½ cup olive oil
1 cup basil

Pasta Ingredients:

1 lb pasta like penne or farfalle
2 cups superfood microgreens
½ cup freshly grated Parmesan

Directions:

1) Make basil oil: In a mortar and pestle or small bowl, crush the basil with the olive oil.

2) Make pasta: bring a 6-8 quart pot of water to a boil. Season with 2-3 tbs salt. Add pasta and cook until just a little firmer than al dente, about 3 minutes for fresh or 10 minutes for dried. You want to take a bite and say “I just want to cook it for one minute,” but don’t, reserve ½ cup cooking water and drain pasta.

3) Return pasta to pan with water. Strain basil over pasta and cook over medium-high heat until liquid reduces, finishing the pasta and coating it as a sauce. Remove from heat, toss through superfood microgreens and Parmesan. Season with black pepper to serve.

TIP: Reserving a little pasta water is an Italian trick to finish pasta with the sauce. Do this with any sauce from pesto to marinara.

Recipe by Chef Jonathan Bardzik

It’s fig season! The light acidity of a rice wine vinaigrette with earthy caraway, sweet beet microgreens and this week’s tender salad shoot blend all show off this seasonal treasure. Can’t find figs? Use locally-grown Asian pears which are also at our farmers markets right now.

Salad Ingredients:

3-4 cups buckwheat, sunflower and Triton salad shoot blend
1 cup beet microgreens
1 pint figs, halved

Vinaigrette Ingredients:

1 shallot, finely minced
1/3 cup rice vinegar (see tip)
2 tsp honey
1/2 tsp ground caraway
2/3 cup vegetable oil like Canola or avocado

Directions:

1) Make vinaigrette: In a medium bowl combine shallot, vinegar, and honey. Season with caraway, salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

2) Assemble salad: combine salad shoot mix and microgreens in a medium bowl. Dress lightly. Divide greens among 4 plates and top with figs.

TIP: Rice and rice wine vinegar are two names for the same thing. Avoid vinegars labeled “seasoned” which have added sugar and salt.

Recipe by Chef Jonathan Bardzik

A vinaigrette with honey for sweetness, Dijon mustard for earthiness and a little heat, and floral coriander show off tender Salanova lettuces and sugary, early-season apples. Toasted pepitas add crunch and warm, nutty flavor.

Salad Ingredients:

2 cups of salanova lettuce mix
1 garnish kit
1 early-season apple like Honeycrisp or Ginger Crisp, thinly sliced
1/4 cup toasted pepitas (hulless pumpkin seeds)

Vinaigrette Ingredients:

1 shallot, finely mined
1/3 cup apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
1 tsp ground coriander
2/3 cup olive oil – the good stuff!

Directions:

1) Make vinaigrette: In a medium bowl combine shallot, vinegar, honey and mustard. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

2) Assemble salad: combine Salanova mix and garnish kit in a medium bowl. Dress lightly. In a separate bowl, dress apple slices. Plate salad greens, top with apple slices and sprinkle pepitas over the top.

TIP: The balance of acidity and fat in a vinaigrette depends on the ingredients you are dressing. For this salad with mildly bitter greens and sweet, early-season apples, you may want an extra splash of vinegar, while arugula and bitter walnuts would benefit from an extra splash of olive oil.

Ingredients:

1 quart of Small Potatoes
1 cup of Herbal Blend Microgreens
Olive Oil
Garlic Powder
Salt and Pepper

Directions:

1) Preheat oven to 400 degrees. Cut potatoes into wedges. Spread potatoes on a baking sheet and drizzle olive oil (enough to coat them).

2) Finely chop Herbal Blend Microgreens. Spread the chopped herbs onto the potatoes and toss, ensuring that all the potatoes are coated in herbs.

3) Place baking sheet in the oven for 30-40 minutes, until potatoes are tender. Enjoy!

Ingredients:

1/2 cup of Borage Microgreens
1/3 cup of diced strawberries (fresh or frozen)
1/4 cup of freshly squeezed lemons
1-2 tablespoons of sugar
2 cups of sparkling water (you can use still water if you prefer)

Directions:

1) Put all ingredients except for sparkling water in a blender and blend for approximately 30 seconds. Strain into a tall glass.

2) Add sparkling water and garnish with borage leaves. Enjoy!

Ingredients:

1 tablespoon Dijon mustard
2 teaspoons apple cider
4 small almond flour tortillas or 2 large flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
2 handfuls arugula microgreens, divided
¾ teaspoon freshly ground black pepper, divided

Directions:

1) Combine mustard and cider in a small bowl; stir well.

2) Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange half of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange half of apple slices over cheese; top with 1 handful arugula microgreens. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half (or if using smaller tortillas like I did, cover two entire tortillas and top them with the remaining two); press gently with a spatula. 

3) Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining tortillas, cheese, apple slices, arugula, and pepper.

4) Allow to cool and then cut each quesadilla into wedges and serve. Enjoy!