Microgreen Recipes
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Microgreens Pesto Pasta (Serves 4)
This vibrant pesto pasta is a great way to introduce microgreens to your meals. It’s light, flavorful, and packed with good stuff!
Ingredients
- 1 cup (50g) of your favorite microgreens (we recommend a mix of peas, sunflower, and radish for a delightful combo!)
- 1/2 cup (60g) toasted pine nuts
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 pound (450g) dried pasta (penne, fusilli, or rotini work well)
- Cherry tomatoes (optional, for garnish)
Instructions
- Make the Pesto: In a food processor, combine the microgreens, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Pulse until a coarse pesto forms. You can adjust the consistency by adding more olive oil if needed.
- Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Assemble the Dish: In a large bowl, toss the cooked pasta with the pesto. Add some reserved pasta water, a tablespoon at a time, until the desired consistency is reached. The sauce should coat the pasta without being too runny.
- Serve: Plate the pasta and garnish with cherry tomatoes (optional) and a sprinkle of Parmesan cheese.
Avocado Breakfast Skillets (Serves 2)
This recipe is a delightful and healthy way to start your day! It’s packed with protein, good fats, and fresh flavors, thanks to the creamy avocado and vibrant microgreens.
Ingredients
- 2 English muffins, halved
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon onion powder
- Pinch of black pepper
- 1/2 ripe avocado, sliced
- 1 tablespoon lime juice
- Salt to taste
- 1/4 cup microgreens (we recommend a mix of sunflower and pea shoots for a bright and nutty flavor)
- Everything bagel seasoning (optional)
- Chopped fresh herbs (optional, such as cilantro or chives)
Instructions
- Prep the Muffins: Preheat your oven to 400°F (200°C). Toast the English muffin halves until lightly golden brown.
- Whisk the Eggs: In a small bowl, whisk together the eggs, milk, onion powder, and black pepper.
- Cook the Eggs: Heat a non-stick pan over medium heat. Spray the pan with cooking spray if needed. Pour in the egg mixture and scramble the eggs to your desired doneness (soft, scrambled, or over easy).
- Assemble the Skillets: Place the toasted English muffin halves on plates. Top each muffin half with a scoop of scrambled eggs.
- Prepare the Avocado: Slice the avocado and drizzle with lime juice to prevent browning. Arrange the avocado slices on top of the eggs. Season with a pinch of salt.
- Top it Off: Sprinkle the microgreens over the avocado. For an extra flavor boost, add a sprinkle of everything bagel seasoning and chopped fresh herbs (optional).
