Celebrate the start of summer in the DMV with a Maryland crab cake. These have just enough filling to hold them together and not one bit more! Spicy mayonnaise is the perfect sauce for these and this week’s radish blend offers perfect peppery heat!


For the crab cakes:

For the mayonnaise:


Make crab cake mixture: Pick through crab carefully removing any bits of shell. Reserve. In a large bowl, whisk together egg, mayonnaise, mustard, Old Bay, lemon juice, and Worcestershire. Add crab and gently toss to combine. Add bread crumbs and parsley. Toss gently again to combine. Overworking the crab may turn it into mush.Cover and refrigerate mixture for 1 hour.

Shape crab cakes: Shape mixture into 8 crab cakes, 1.5-2” thick. Place panko on a plate and press crab cakes into bread crumbs to lightly coat each side. You can cook them at this point, but chilling for one additional hour will make them hold together better. You can also freeze them now and bake them in the oven later.

Make mayonnaise: Combine ingredients in a blender or food processor and process until smooth. Season with a pinch of salt if desired.

TIP: Add Lindera Farms Ramp Vinegar instead of the lemon juice in the crab cakes and for the mayonnaise to make these extra special and local.

Asparagus soup gets a spicy burst of flavor from this week’s microgreen blend. Potato and leek help thicken the soup without overpowering the delicate flavor of fresh spring asparagus.



Snap tough ends from asparagus. Add to a 4 qt saucepan with stock, thyme, bay and parsley stems. Simmer for 20 minutes.

Melt butter in a soup pot over medium-low heat. Add leeks and sauté until tender, about 5 minutes. Add potatoes and cook for 5 minutes longer. Add 2 cups water and cook until water has evaporated. Strain stock into soup pot with potatoes and leeks, discarding herbs and asparagus ends. Cook, partially covered, until potatoes are soft. Cut asparagus into 2” pieces, leaving tips whole, and add to stock. Remove 10-12 tips after 3 minutes.

When asparagus is just tender add microgreens and purée in a blender or with an immersion blender. Stir through parsley. Season to taste with salt, pepper, butter and vinegar. Garnish with asparagus tips and additional microgreens.

Mom deserves something special and this not-too-sweet, creamy vinaigrette delivers! The microgreens bring peppery radish, sweet beets, earthy amaranth and earthy red cabbage adding complexity that delights without overpowering. This salad is all about delicate and elegant balance.


For salad:

For vinaigrette:


Make vinaigrette: Place shallot, strawberries, balsamic vinegar and sugar in a blender. Season with a small pinch of salt and blend to purée. While the blender is on, drizzle in oil to form a creamy emulsion.

Assemble salad: toss sunnies and Mother’s Day blend. Drizzle 2-3 tbs dressing over each of four plates. Top with 1 cup of mixed greens and 1 tbs of slivered almonds.

TIP: Why am I using more processed ingredients like Canola oil and white sugar in this vinaigrette? They have more neutral flavors, allowing the more delicate strawberries and white balsamic to shine through.

This comes as more of a shock than it should, but braised radishes lose their pepperiness and taste like, well, root vegetables. Earthy, sweet brassica microgreens provide the perfect balance to the rich, buttery-ness of the radishes.



Melt butter in a 3 quart sauté pan over med heat. Add radishes and cook 5 min. Add fennel seed and cook 1 min longer.

Add stock, cover and simmer until radishes are tender, about 5 min longer.

Remove cover and reduce stock to glaze radishes. Deglaze pan with vinegar and toss with microgreens.

TIP: Brassica is one of the most prolific food producing genera of plants including cabbage, turnips, Brussels sprouts, bok choy, arugula, broccoli, cauliflower and even the seed processed to make Canola oil.

Finely sliced asparagus and this week’s micro herb blend keep this salad savory and fresh tasting. With the complete proteins in quinoa, it’s the perfect take-to-work lunch or make-ahead light spring supper. Cook the quinoa ahead of time and the rest of the salad is done in 10-15 minutes!



Cook quinoa: place quinoa in a 2 quart saucepan with 1 1/2 cups water and a pinch of salt. Partially cover and bring to a boil. Reduce heat to low, cover completely, and cook until all the water is absorbed, about 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Remove from pan, fluff with a fork and allow to cool.

Prepare asparagus: Lay asparagus in a 12” skillet just covered with cold water. Place over high heat and cook until the water just comes to a simmer and asparagus is still crisp and tender. Remove asparagus to an ice bath – half ice and half water – and let cool, about 5 minutes. Drain, pat dry and slice into thin rounds.

Make vinaigrette: In a medium bowl whisk together shallot, vinegar and mustard. Season with salt and pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.

Assemble salad: Mix together cooked quinoa, asparagus and fresh herbs. Dress salad to taste with vinaigrette. Toss through micro herb blend to serve.

TIP: Don’t be fooled by the package directions! Quinoa cooks perfectly with 1 1/2 cups water to 1 cup quinoa. Rinse well before cooking to rinse off the naturally bitter coating on the seeds.

Recipe by Chef Jonathan Bardzik

Hearty and yet so fresh and light tasting. Pea shoots and and sour cream are puréed into a sweet sauce to drizzle over these quick-and-easy-to-assemble burritos. Canned black beans and shredded rotisserie chicken make it even faster!


For Burritos

For Sauce


Cook quinoa: Pat chicken dry with paper towels. Season on both sides with salt, pepper and cumin. Let sit for 20 min. Warm olive oil in a 12” skillet over med-high heat. Add chicken and brown, about 5 min. Turn and brown other side. Reduce heat to med and cook through to165°F. Cool slightly and cut into 1/2” slices.

Make crema: Combine pea shoots and sour cream in a food processor or blender. Season with a pinch of salt and purée. Reserve.

Warm beans over medium heat. Warm a clean 12” skillet over medium heat. Heat tortillas for one minute each side.

Assemble burrito: In the bottom third of a tortilla place ¼ cup beans, 1 sliced chicken thigh, ½ cup microgreens and 2 tbs cheese. Tightly roll half way up, fold in sides and finish rolling. Serve drizzled with pea shoot crema.

TIP: Warming tortillas is not optional. It makes them pliable and tender, eliminating the raw, floury taste.

Recipe by Chef Jonathan Bardzik

This salad shines with color and flavor, perfect for entertaining guests or treating yourself and your family to a special weeknight meal. Add chicken or grains to make a full meal. Swap in walnuts and blue cheese for the feta to make a similar salad taste new and exciting.


For Salad

For Vinaigrette

*Don’t want to buy walnut oil? Just use an extra 1/2 cup of olive oil.


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

Assemble salad: combine salad shoot mix and microgreens in a medium bowl. Dress lightly. Divide greens and pears among 4 plates and top with 1 tbs each pomegranate seeds and feta.

TIP: Balsamic vinegar can be cloyingly sweet, but adding a little more acidic cider or white wine vinegar balances the sugar.

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

Sweet apples, earthy, rich walnuts and fresh Salanova lettuces are dressed in a cider vinaigrette with a piney punch of rosemary. Simple enough for a Tuesday, special enough to serve as the first course for a holiday season dinner. Top with grilled chicken or a spoonful of farro or quinoa for lunch.



Make vinaigrette: In a medium bowl, whisk together shallot, vinegar, mustard and rosemary. Season with salt and pepper and let rest for 20 minutes while flavors develop. Drizzle in walnut and then olive oils, while whisking, to form a creamy emulsion

Prepare salad ingredients: In a large bowl, lightly dress Salanova greens to taste. Thinly slice apple, place slices in a medium bowl and dress with remainder of vinaigrette.

Plate salad: Divide Salanova greens between two plates. Top salads with half each of the apple and walnuts.

TIP: Want to make this quick salad again? Double the vinaigrette and store the leftover dressing in the refrigerator. Let it come to room temperature 20 minutes before using and shake vigorously to re-emulsify.