Recipe by Chef Jonathan Bardzik // serves 4

Ingredients

• 1 tbs olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 4 cups broccoli florets
• 2 tomatoes, cored and chopped
• 1 cup basil microgreens
• Red wine vinegar
• 2 tbs butter
• 1/2 cup Panko bread crumbs

Directions

Warm oil in a 3 qt sauté pan over med-low heat. Add onion and cook until softened. Add garlic, cook until fragrant, about 1 min. Add broccoli, cook until bright green, about 5 minutes.

Add tomatoes and 1/2 cup basil. Cover and cook until broccoli is soft and tomatoes are broken down. About 40 min. Add water by 1/4 cups during cooking as needed to keep pan from drying out. (Note: for farm and garden-fresh summer tomatoes you probably won’t need any extra water)

Melt butter in small skillet over med heat. Add panko and stir, cooking until golden brown.

Season broccolito taste with salt, pepper and wine vinegar. Serve topped with crispy Panko and additional basil microgreens.

Recipe by Chef Jonathan Bardzik // makes 4

Ingredients

• 2 tbs vegetable oil
• 1/2lb shrimp, peeled and deveined (I like 16-20s)
• 1 tbs fish sauce
• 4 8” rice paper spring roll wrappers
• 2-3 cups pea shoots
• 1 cup Southwest microgreens blend
• 1/4 cup water
• Thai chile paste or other hot sauce (optional)
• 2 tbs fish sauce
• 2 tbs rice wine or lime juice
• 1 clove garlic, minced
• 1 tsp sugar

Directions

Make dipping sauce: Combine ingredients in a small bowl and stir to combine.

Cook shrimp: Warm 2 tbs vegetable oil in a 10” skillet over medium-high heat. Add shrimp and cook, turning once, about 2 minutes per side. Add 1 tbs fish sauce and toss to coat. Reserve and slice horizontally or chop in 1/2” pieces.

Assemble rolls: Fill a pie plate or skillet with 1/2” warm water. Dip rice paper wrap in water for 8 seconds and move to cutting board. It will still feel stiff. Place 1/4 chile paste or to taste on the bottom edge. Place a small handful of pea shoots on top of chile paste and top with 1/4 cup of Southwest microgreens blend. Roll bottom edge of wrapper over greens and top with 3 shrimp halves of 1/4 cupchopped shrimp. Fold sides in toward center and continue to roll toward top to seal.

Recipe by Chef Jonathan Bardzik // serves 4

Ingredients

• 1 clove garlic
• 1/2 cup grated parmesan
• 1/4 cup walnuts, toasted
• 2 cups arugula microgreens
• 1/2 cup olive oil
• 1 cups dry orzo pasta
• 4 tbs olive oil
• 1 lb boneless, skinless chicken thighs
• 1 small onion, diced
• 1 clove garlic, minced
• 6 cups chicken stock
• 2 medium zucchini (about 8”) quartered lengthwise and thinly sliced
• Champagne vinegar

Directions

Make pesto: In the bowl of a food processor combine garlic, parmesan and walnuts. Process into fine meal. Add arugula and process into a purée. While running, drizzle in 1/2cup olive oil and process for 10 seconds longer.

Cook pasta: Bring a 2-3 quart pot of water to a boil over high heat. Add 2 tbs salt and orzo pasta. Cook to al dente and drain. Reserve.

Cook chicken: Season chicken on both sides with salt. Warm 2 tbs olive oil in a 4 quart saucepan. Working in two batches, cook chicken through. Remove from saucepan, let rest for 10 minutes and cut into 1/2” pieces.

Make soup: Return the saucepan you used to cook the chicken to medium heat with remaining 2 tbs olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds longer. Add stock and zucchini and simmer for 10 minutes. Add pasta, chicken, and pesto and simmer for 5 minutes longer. Season to taste with a splash of vinegar, salt and pepper.

Recipe by Chef Jonathan Bardzik // serves 4

Ingredients

• 1 cup quinoa, dry
• 2 apples like Ginger Crisp or Honeycrisp, thinly sliced
• 1 cup chickpeas
• 2 cups peas, sunnies and beets salad blend
• 1/2 cup plain yogurt
• 1/2 cup crumbled blue cheese
• 1 tsp Dijon mustard
• 1 cup Spicy microgreens blend

Directions

Cook quinoa: Place quinoa in a fine mesh strainer and rinse well under running water. Place in a 2 quart saucepan with 2 cups water. Bring to a boil over high heat. Add a generous pinch of salt, reduce heat to low, cover and cook until water is absorbed. Remove from heat and let rest 15 minutes. Toss with a fork and let cool to room temperature. This can be done a day or two ahead of time.

Make dressing: Add ingredients to the bowl of a food processor, season with salt and pepper and blend until smooth.

Assemble grain bowl: Place 3/4 cup cooked quinoa, 1/2 sliced apple, 1/4 cup chickpeas and 1/2 cup salad blend in a bowl. Drizzle with dressing to serve.

Ingredients

• 3 zucchini, sliced
• 1 bunch of dill, chopped
• 4 cloves of garlic, minced
• 1 TBS lemon juice
• 12 oz feta cheese
• 2 sheets puff pastry dough
• 1 cup mustard microgreens
• salt and pepper to taste
• olive oil

Directions

• Preheat oven to 400 degrees. While oven is heating, prepare puff pastry dough on a 9×13 baking sheet. Once oven has heated, blind bake pastry dough for 10 minutes.
• While dough is baking, combine zucchini, dill, garlic, lemon juice, cheese, and salt and pepper in a bowl. Mix until combined.
• Spoon zucchini mixture into the puff pastry dough and spread evenly. Drizzle with olive oil. Bake in the oven for 10-15 minutes.
• After removing from the oven, sprinkle with mustard microgreens and serve!

Ingredients

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 oz Hidden Valley Ranch seasoning
• 1/2 cup cilantro microgreens
• 4 jalapenos, sliced
• 1/2 cup buttermilk
• 2 tsp lime juice

Directions

Combine all ingredients into the bowl of a food processor. Pulse until roughly mixed, and then run until all ingredients are smoothly combined. Transfer dip to a bowl and enjoy!

Serves 4 // Recipe by Chef Jonathan Bardzik

Smashing cucumbers creates more surface area for the light rice vinaigrette to cling to. The blend of microgreens adds complexity with sharp parsley and sweet fennel and basil.

Ingredients

• 2 scallions
• 1 tbs honey
• 2 tbs rice vinegar
• 1/3 cup vegetable oil
• 3 medium Persian cucumbers or 1 large English cucumber quartered
• 2 cups mixed parsley, kale ,basil and fennel microgreens

Directions

Make vinaigrette: Separate scallion greens and whites. Thinly slice greens and reserve. Mince whites and place in a medium bowl with honey and vinegar. Season with salt and pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.

Prepare cucumbers: Place a cucumber quarter on your cutting board. Place flat edge of chefs knife perpendicularly to cover one end of the cucumber and smash with your palm. Move up cucumber, smashing with palm. Continue with remaining cucumber. Cut into 1” pieces and place in medium bowl with microgreens. Lightly dress with vinaigrette.

Serves 6 // Recipe by Chef Jonathan Bardzik

The mayo-free-yet-still-rich cabbage slaw you’ve been waiting for! Blue cheese and candied walnuts add richness while tons of greens and a sweet-tart vinaigrette add balance and complexity. Hearty enough for a light meal and the perfect side for meats off the grill.

Ingredients

For Salad:

• 6 cups shredded red cabbage, about 1 medium head
• 2 cups lettuce and radish salad blend
• 1 cup parsley and broccoli micros
• 1 cup crumbled blue cheese, about 4 oz
• 1/2 cup chopped candied walnuts

For Vinaigrette:

• 1 clove garlic, minced
• 1/4 cup cider vinegar
• 1 tsp Dijon mustard
• 2 tbs honey
• 1/2 cup olive oil–the good stuff!

Directions

Make vinaigrette: Sprinkle garlic with a couple pinches of coarse salt. Mash into a paste with the flat edge of a chef’s knife. Add to a medium bowl and whisk together with vinegar, mustard and honey. Season with pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.

Assemble salad: Mix together cabbage, salad blend, micros, blue cheese and walnuts. Dress lightly with vinaigrette and season with additional salt if needed.

Serves 4 // Recipe by Chef Jonathan Bardzik

Pea shoots add sweet notes to this bright pesto topped with salty, crispy prosciutto. Perfect for a summer lunch served with salad or the first course for dinner.

Ingredients

• 1 clove garlic
• 1 cup grated parmesan
• 1/4 cup slivered or sliced almonds, toasted
• 4 cups pea shoots
• 1/4 cup + 2 tbs olive oil
• 2 oz thinly-sliced prosciutto
• 4 slices sourdough bread, toasted

Directions

Make pesto: In the bowl of a food processor combine garlic, parmesan and almonds. Process into fine meal. Add pea shoots and process into a purée. While running, drizzle in 1/4 cup olive oil and process for 10 seconds longer.

Crisp prosciutto: Warm 2 tbs olive oil in a 10” skillet. Place 1-2 slices of prosciutto in pan. Cook on 30 sec each side and transfer to paper towels to drain. Repeat with remaining prosciutto.

Assemble: Spead each slice of toast with pea shoot pesto and top with crispy prosciutto.

Makes 12 pieces // Recipe by Chef Jonathan Bardzik

A delightful light, fresh-tasting small bite for summer. Shrimp flavored with white wine and herbs are tossed in a creamy salad with sweet taste of sunflower shoots (or “sunnies”) and served in crisp phyllo cups. Make extra and serve it in a buttered, toasted hot dog roll for a seaside salad.

Ingredients

• 2 tbs olive oil
• 1 shallot, minced
• 2 cups white wine
• 2 sprigs tarragon or basil
• 1/2 lb s 25-35 count shrimp, peeled and deveined
• 2 cups sunflower shoots
• 1/4 mayonnaise
• Hot sauce to taste
• 1 package phyllo cups
• Micros for garnish

Directions

Poach shrimp: warm oil in a 3-4 quart pot over medium heat. Add shallot and cook until translucent, about 3-4 min. Add wine and herbs. Raise heat to high and bring to a boil. Add shrimp. Return to a boil and remove from heat. Cover and let sit for 5-10 min while shrimp cooks through. Remove shrimp and discard braising liquid. Cut shrimp into 1/2” pieces.

Make salad: In a medium bowl combine shrimp, sunnies and mayonnaise. Season to taste with salt, pepper, and hot sauce.

Assemble: Spoon shrimp salad into phyllo cups and top with micros.

TIP: You can find premade phyllo cups in the freezer section with puff pastry.