Green smoothie

This green smoothie with wheatgrass includes everything you need to stay energized throughout the day.

Ingredients

• Plant-based milk
• Spinach
• Banana
• Ice
• Toppings (optional): mangoes, frozen grapes or coconut.

Instructions

For a creamy smoothie, add the soy milk, spinach, banana, pineapple, ice and wheatgrass to a high-speed blender and blend for at least one minute.

Pour into a tall glass or serve it smoothie bowl style and add your favourite toppings. I use mango chunks, coconut flakes and frozen grapes.

Green Tea, Apple, and Greens

This green tea, apple, and wheatgrass smoothie with superfoods is loaded with antioxidants and nutrients to detox and give you energy.

Ingredients

• 1 green tea bag1 cup
• 240ml) boiled water
• 1/2 cup (120ml) unfiltered apple juice
• 1 cup (44g) firmly packed baby spinach
• 1 medium-sized banana
• 3 tablespoons sprouted chia seed powder
• 2 tablespoons fresh lime juice
• 1 tablespoon hemp protein powder
• 2 teaspoons wheatgrass powder
• Pinch of Celtic sea salt
• 1/2 teaspoon probiotic powder
• 2 cups (320g) frozen pineapple

Instructions

Steep the tea bag in the water for 1 minute, and remove tea bag. Allow to cool.

Throw the tea and the other ingredients into your blender, and blast on high for 30 to 60 seconds until smooth.

Citrus Mint

Delicious greens with a touch of citrus

Ingredients

• 1/2 Cup of GoodLeaf microgreens, of choice
• 1/2 of a Grapefruit, peeled
• 1/2 of an Orange, peeled
• Juice of 1/2 of a Lemon
• 2 Tbsp of Honey
• 5 Mint Leaves
• 1/2 Cup of Ice (Approx. 4 standard cubes)
• 1/2 Cup of Cold Water

Instructions

Place all ingredients in blender and blend on medium speed or smoothie setting until fully combined.

Green Power Smoothie

Sweet and healthy! This is ideal for any morning or midday snack. It's the perfect blend of green health and sweetness.

Ingredients

• 1 cup of Beet Greens
• 1 cup of Spinach
• 1 cup of Broccoli
• Microgreens
• 1 Banana
• Half a cup of Blueberries
• Half a cup of Cashew Milk
• Half a cup of Pomegranate Juice
• 1 Tablespoon of Maple Syrup
• Quarter Teaspoon of Spirulina
  

Instructions

Get out all of your ingredients, measure and place in your blender.

Blend the ingredients, pour and enjoy!

Red Microgreen

Sweet and healthy! This is ideal for any morning or midday snack. It's the perfect blend of green health and sweetness.

Ingredients

• 2 cups ice
• 2 bananas
• 1½ cups raspberries (frozen of fresh)
• 1 cup almond milk
• 1 cup kohlrabi microgreens
• 1 cup micro pea shoots
• 1 cup pac choi microgreens

Instructions

Combine all ingredients in a blender and pulse until smooth.

Spring Green with Pea Shoots

Overflowing with Vitamins A, B, C and K, and provides the perfect balance of healthy fats, protein and carbohydrates to be nicely filling.

Ingredients

• Juice of 1 orange
• 1 medium banana
• 2 tbsp peanut butter (natural with no added sugar or salt)
• 1 tbsp maca powder
• 1 tbsp wheatgrass powder
• 1 cup almond milk (or other non-dairy milk alternative)
• 1 packed cup pea shoots
• 1 - 2 tsp maple syrup (optional)

Instructions

Combine all ingredients in a blender, and blend until smooth.

Transfer into a glass, and enjoy!

Blueberry - Raspberry Smoothie

Because we must have something purple!

Ingredients

• 1 cup blueberries - frozen (if fresh use 1/2 c ice)
• 1 cup raspberries - frozen (if fresh use 1/2 c ice)
• 1 tsp. vanilla extract
• 1 cup any milk or other liquid
• 1/4 cup alfalfa or other leafy sprout
• 1 Tbs. honey or agave, or other sweetener, if desired.

Instructions

Combine all ingredients in a blender, and blend until smooth.

Transfer into a glass, and enjoy!

Beets & Red Microgreen Smoothie

For the beets lovers

Ingredients

• 2 cups ice
• 1 cup water
• 1 beet
• ¼ any melon (peeled and cubed)
• 1 cucumber
• 1 cm ginger root (peeled)
• 1 cup kale microgreens
• 1 cup broccoli microgreens
• 1 cup beet bulls blood or red chard microgreens

Instructions

Combine all ingredients in a blender, and blend until smooth.

Transfer into a glass, and enjoy!

Microgreen, mint + mango juice

A microgreen, mint + mango juice for one — dolly and oatmeal

Ingredients

• 1/2 cup mixed microgreens
  1 large sprig mint (approx. 6-8 large leaves)
• 1 mango, peeled and cut into chunks
• a 1-inch piece of fresh ginger root, peeled and chopped rough
• juice from 1 lemon
• 5-6 coconut water ice cubes (you can also use water ice cubes)

Instructions

Combine all ingredients in a blender, and blend until smooth.

Transfer into a glass, and enjoy!

Garlic Based Mushroom

With a mix of mushrooms, shallots and some spicy radish microgreens, it’s bursting with flavor!

Ingredients

• Pizza Dough4 large Shallots (slice thinly)
• 8 Oz Mixed Mushrooms (cut in large chunks)
• 1 handful of Spinach
• Light covering of Monterey Jack Cheese
• Light covering of Espresso Cheese (Satori, Bella Vitano)
• Drizzle of Olive Oil

Instructions

Get out a medium sized pan and drizzle olive oil in the bottom and add in the shallots at medium high heat. Cook for 5 minutes on each side until browned. Do the same for the mushrooms. Set aside to cool once cooked.

Preheat the oven to 375F and get out your pizza pan.
Roll out your dough to your liking (thick or thin) and place on the pan. Make sure the pan has a little oil on the bottom so the pizza doesn’t stick.

Add your yummy sauce base to the bottom of your pizza dough. Then add your mushrooms, shallots, spinach and cheeses.

Place in the oven once ready and cook for 25-30 minutes or until cooked to your liking.
Once ready, set out on a pizza board and let cool. Cut the slices and add some fresh radish microgreens on top and enjoy!

Crispy Cauliflower Crust Pizza

Divine!

Ingredients

For the crust

• 3–4 cups chopped cauliflower florets, any color or variety1 cup water
• 1 cup panko crumbs
• 2 TB Ener-G
• 1/2 cup water
• 2 TB olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• a few pinches of pepper
• For the garlic oil
• 4–6 large cloves garlic, halved and smashed with the flat end of a knife
• 1/4 cup olive oil

For the topping

• shiitake mushrooms, sliced and sauteed until soft
• red onion, sliced into rings and sauteed until soft
• cherry tomatoes, halved
• yellow bell pepper, chopped
• katamala olives, chopped
• leftover golden garlic from making the garlic oil
  microgreens

Instructions

To make the crust
Place the cauliflower florets and water into a blender and chop until finely crumbled.

Transfer the cauliflower to a tea towel and gather up the edges, twist and squeeze to get rid of all the water. You’ll want the cauliflower to be very dry. Transfer to a large bowl and add in the panko crumbs. Stir to combine.

In a separate smaller bowl, whisk together the Ener-G, water and olive oil until creamy. Drizzle into the cauliflower and panko mixture. Stir to combine. Add in the spices and stir again. Cover and place into the refrigerator to chill for about an hour.

To make the garlic oil

Place the olive oil into a small saucepan over low heat. Add in the smashed garlic and allow to develop a golden color, about 10 minutes.

Remove from the heat and set aside. When you are ready to bake the crust.

Place a silpat onto a baking sheet and preheat your oven to 350. Gather the cauliflower mixture into a ball, then press it into any shape you want. It should be no more than 1/2-inch thick. Brush with some of the garlic oil (you don’t need to use all of it), then bake for 35-40 minutes, or until the edges are slightly crispy, but not burned. Let it rest on the silpat for about 10 minutes before removing it with a large spatula.

To assemble
Saute whatever vegetables you want in some of the leftover garlic oil and top as desired. No need to place back in the oven to bake again.

Peach Pizza with Goat Cheese

This peach pizza is made on pita bread for a quick and easy summer meal.

Ingredients

• Peaches
• Pita bread
• Microgreens
• Balsamic glaze
• Goat's cheese

Instructions

Using a fork, mix together the goat cheese, milk, and honey, until it reaches a smooth, spreadable consistency.

Add a scoop of goat cheese to each piece of pita bread. This recipe makes four pita pizzas.

Spread the goat cheese on the pita as you would a tomato sauce, spreading to the edges of the bread.

Top with 5-6 thinly sliced peaches. Bake at 400 degrees Fahrenheit for 8 minutes, then top with microgreens and balsamic vinegar before serving.

Forager Pita Pizza

Loaded with basil pesto, wild mushrooms & a sprinkle of preserved lemon.

Ingredients

• 1 fresh pita
• 1/8 cup basil pesto1 slice of preserved lemon, rinsed and diced
• 1/4 cup sliced wild mushrooms
• 1 tbsp chopped walnuts
• 1 tbsp non-dairy parmesan
• 1/8 cup spicy microgreens
• 1 tsp olive oil, extra virgin

Instructions

Preheat oven to 425°F (220°C).

Pre-bake pitas in the preheated oven for 3 minutes or until warm and very lightly toasted.

Pull them out of the oven and spread with pesto sauce. If your pitas curl up, flatten while spreading the pesto. Sprinkle with wild mushrooms, preserved lemon and walnuts.

Place your vegan pizza pita on a baking sheet and bake for 7 minutes or until your crust is crisp and golden.

Top your Forager Pita Pizza with non-dairy parmesan, spicy microgreens and a drizzle of extra virgin olive oil. Enjoy!

Green Goddess Spring Socca

This vibrant, vegan green goddess spring socca is layered with avocado slices and fresh greens, then smothered with tahini green goddess dressing.

Ingredients

• 1 cup chickpea flour
• 1/2 teaspoon fine salt
• 4 teaspoons olive oil
• 1 cup water
• 1 heaping cup baby greens like arugula, mizuna, or mache or microgreens
• 2 ounces Hass avocado thinly sliced
• 1 batch tahini green goddess dressing

Instructions

Whisk together the chickpea flour, salt, 2 teaspoons olive oil, and water, until no clumps remain. Allow the socca batter to rest and thicken for at least 30 minutes, and up to 2 hours. In the meantime, preheat your oven to 450F and place a 10 or 12-inch skillet into the oven.

Add one teaspoon oil to the skillet and swirl or brush it around to coat. Pour the socca batter into the hot skillet (it’ll sizzle, so be careful!). Transfer the skillet to the oven and bake for 10-15 minutes, or until the socca has set and the top is golden. For a crispy top, you can bake for 10 minutes, raise the oven heat to a broil, and put the socca in the broiler for the last 2 minutes of cooking.

While the socca bakes, blend all green goddess dressing ingredients together till smooth.

When the socca is ready, brush the top with the remaining teaspoon oil. Top with the greens and avocado slices, then drizzle generously with the green goddess dressing. Serve.

Butternut Squash and Microgreens pizza

Ingredients

Base

• 1 Ball Pre-made pizza dough

Pesto

• 3/4 Package Goodleaf Micro Broccoli
• Zest of one lemon
• Juice of 1/2 lemon
• 1/4 Cup Parmesan, grated
• 1/2 Cup Walnuts, toasted, chopped
• 1 Clove Garlic, minced
• ~1/4 Cup Extra Virgin Olive Oil
• Salt and Pepper, to taste
  Toppings
• 2 Cups Butternut squash ribbons1/2
• Red Onion, sliced
• 1/2 Cup Goats milk feta cheese
• Red Chili flakes (optional)
• 1/4 Package GoodLeaf Micro Broccoli

Instructions

Preheat oven to 425°F

Blend all pesto ingredients, excluding Micro Broccoli and olive oil together in the bowl of a food processor, until well blended but not smooth. Add Micro Broccoli and pulse until just incorporated. Drizzle in olive oil until desired consistency.

Roll out pizza dough to desired shape and side, place on lightly greased baking sheet. Spread pesto over top of pizza, top with squash, onion and feta. Bake for 20-25 minutes until cooked through and golden.

Garnish with chili flakes and Micro Broccoli, serve immediately.

Beet Pizza with Feta & Spicy Microgreens
Zippy goat’s milk feta elevates the classic combination of beets and chèvre.

Ingredients

• 4 medium-sized beets scrubbed
• Flour for dusting
• ½ recipe Overnight Pizza Dough
• 2 tablespoons olive oil
• 8 ounces goat’s milk feta crumbled
• Salt to taste
• Black pepper to taste
• ¼ cup spicy microgreens
• Honey-Balsamic Reduction

Instructions

Heat oven to 450°F. Wrap beets individually in aluminum foil, and roast 40 minutes, or until fork tender. Cool, peel, and slice into ¼-inch rounds.

Flour an overturned baking sheet. Stretch dough to a 13-by-9-inch rectangle, and transfer to baking sheet. Brush dough with 1 tablespoon oil. Lay beet slices evenly over dough. Top with crumbled feta, salt, and pepper.

Bake 15 to 20 minutes, or until crust is browned. Transfer to a cutting board. Let cool 5 minutes. Top with microgreens, remaining oil, and a drizzle of Honey- Balsamic Reduction.

Triple Cheese Cauliflower Crust Pizza with Blueberries & Fresh Greens

Simple and delicious

Ingredients

• 1 Caulipower Pizza Crust
• Avocado oil
• Ricotta cheese
• Feta cheese
• White cheddar cheese
• Broccoli microgreens
• Fresh baby spinach
• Fresh blueberries

Instructions

Just top your pizza with as much of what you want, bake it at 425F for 10 minutes and BOOM, you're done.

Drizzled the crust first with avocado oil, sprinkled the toppings on, baked it, then drizzled additional avocado oil on to finish it off.

Citrus Salad with Microgreens

A light, yet hearty citrus salad with microgreens recipe is perfect for clean eating.

Ingredients

Salad Ingredients

• Chickpeas
• Starflower (borage) microgreens
• Avocado
• Persimmons
• Blood orange
• Pecans
• Pomegranate
• Dressing Ingredients
• 1 teaspoon grated orange zest
• 1/4 cup orange juice
• 1 teaspoon grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon local honey
• Pinch salt

Instructions

Combine all dressing ingredients into a mason jar with a lid and shake vigorously until all ingredients are combined.

Add chickpeas, sliced avocado, sliced fruits, and starflower microgreens into a large bowl. Next, toss in citrus dressing. Sprinkle with pecans and pomegranate kernels.

Enjoy this citrus salad alone or serve as a side dish with one of our other favorite microgreens recipes.

Red Cabbage and Microgreen

The perfect combination

Ingredients

• ½ pomegranate, seeded
  3 navel oranges, segmented*
• ½ small or medium head red cabbage, sliced as thinly as possible by hand or using a mandoline
• 1 (1½-ounce) box broccoli microgreens (about 2 cups), rinsed and spun dry
  Citrus Vinaigrette
• 2 tablespoons fresh orange juice (usually collected when cutting the oranges)
• 1 tablespoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon finely minced shallot (optional)
• 2 tablespoons extra-virgin olive oil salt, to taste

Instructions

Cut open the pomegranate over the bowl you will be serving the salad in. Remove the white pith and leave just the seeds in the bowl, checking to pick out any bad ones. Cut orange into segments between the pith according to the instructions below and add to the bowl; squeeze the remaining pulp over a bowl and save the juices for the dressing.

Add the thinly sliced red cabbage and the broccoli microgreens or other favorite microgreen and gently mix all the components together.
Make the dressing by whisking together the orange juice, lemon, vinegar, shallot if using, olive oil and salt.

Dress the salad just before serving.

Summer Berry Salad

Simply summer salad with a creamy, sweet honey Gorgonzola dressing.

Ingredients

• 1 cup fresh chopped kale
• 1 cup mixed greens
• ¼ cup microgreens
• 1 cup of mixed fresh berries
• Drizzle with Honey Mustard Gorgonzola dressing

Instructions

Place all salad ingredients on a platter or shallow serving bowl.

Garnish with PC Black Label Gorgonzola Dolce Soft Blue-Veined Cheese, PC Praline Pecans and drizzle with honey mustard Gorgonzola Dressing.

Caprese Salad Remix

Delicious, super simple and healthy!

Ingredients

• 1- 2 large, fresh mozzarella ball(s) cut into slices
• 2 large, fresh, garden-ripe tomatoes, sliced
• 1-2 cups Microgreens
• Hamama Aged Balsamic Vinegar
• Hamama Extra Virgin Olive Oil
• salt and freshly cracked black pepper to taste

Instructions

On two plates, vertically stack a mozzarella slice, a tomato slice, and a small handful of Hamama microgreens, repeat with another stack of all three ingredients.

Drizzle with Hamama olive oil and balsamic vinegar. sprinkle salt and freshly cracked pepper.

Avocado, Beet and Microgreens

Divine!

Ingredients

• 1 avocado, sliced long.
• 6 baby roasted beets or 2 large beets
• 1 lemon juiced
• 1 cup sunflower sprouts or fresh pea shoots, roughly chopped
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1 tsp black pepper
• *You may substitute lemon juice with balsamic or red wine vinegar.

Instructions

Slice baby beets about 1/4 inch thick.

Slice avocados to about the same thickness.
Slice a few in half-keep a few long.

Drizzle 1 Tbsp lemon juice on avocado.

Set beets and avocado aside.
Rough chop pea shoots. Set the sprouted (leafed) ends aside.

Place the hard stalk ends in a small bowl.

Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well.

Place a few of the marinated stalks on serving plates.
Arrange avocado and beet slices on top of stalks on plates.

Rotate beet, avocado, beet, avocado.

Add all the remaining pea shoots-stuff them into crevices on the plate to keep it tight and pretty.

Drizzle the leftover oil-acid mixture over the salads.
Optional: drizzle a bit more olive oil or lemon juice or vinegar over beets.

Fresh grind black pepper is a nice salad topper.

Avocado, Grapefruit and Fennel Salad

The Sicilian-inspired salad’s flavor combination of fennel’s sweet licorice flavor, juicy tart grapefruit and smooth avocado topped with salty Parmesan is a welcome addition to any meal any time of the year.

Ingredients

• 1 fennel bulb , thinly sliced
• 1 avocado , peeled and cut into chunks
• 2 pink grapefruits , peeled and segmented
• 2 handfuls lightweight greens such as pea shoots , baby spinach, or watercress
• Shaved Parmegiano-Reggiano cheese
• Citrus dressing

For the Dressing

• ¼ cup fresh squeezed grapefruit juice
• ¼ cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon minced shallot
• 1 teaspoon grainy brown mustard
• ½ teaspoon kosher salt
• Freshy ground black pepper

Instructions

Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.

For the Dressing
Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

Asian Inspired Salad

A stunning, flavour-packed hearty salad that doubles as an entrée.

Ingredients

• 1 PackageGoodLeaf Baby Kale
• 1 PackageGoodLeaf Micro Spicy Mustard Medley
• 1/2 CupAsian Pickled Cucumber
• 2Radishes, thinly sliced
• 4Black Sesame Coated Eggs, halved
• 3/4 CupSesame Roasted Chickpeas
• Sesame and Ginger Dressing

For Asian Pickled Cucumber:

• 1 English Cucumber, thinly sliced
• 2 Scallions, thinly sliced
• 1/4 CupRice Wine Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Sugar
• 1 tspSesame Oil

For Black Sesame Coated Eggs:

• 4 Eggs
• 1 Cup Black Sesame Seeds, toasted

For Sesame Roasted Chickpeas:

• 16 oz.Chickpeas
• 1 tbspOlive Oil
• 1/2 tbspSesame Oil
• 1/4 tspGarlic Powder
• 1/4 tspSalt
• 1 tspSesame Seeds
• 1/2 tspSoy sauce

For Sesame and Ginger Dressing:

• 3 Cloves Garlic, minced
• 2 tbspFresh Ginger, minced
• 3/4 CupOlive Oil
• 1/3 CupRice Wine Vinegar
• 1/2 CupSoy Sauce
• 2 tbspHoney
• 1/4 CupWater

Instructions

Mix GoodLeaf Baby Kale and Micro Spicy Mustard Medley.

Prep additional ingredients and add to green mix.

Add sesame and ginger dressing.

Asian Pickled Cucumber

In medium bowl, whisk together vinegar, soy, sugar and sesame oil. Add sliced cucumbers, scallions to bowl and toss well. Let sit at room temperature for at least 15 mins.

Black Sesame Coated Eggs

Boil eggs until cooked through (8-10 min). Let cool. Remove shells. Roll eggs in a bowl of toasted black sesame seeds to coat.

Sesame Roasted Chickpeas

Preheat oven to 400° F. Rinse and drain chickpeas. Pat dry with paper towel. Combine remaining ingredients and toss chickpeas. Spread out seasoned chickpeas onto baking sheet and roast for 20-30 mins, shaking pan throughout cook time.

Sesame and Ginger Dressing

In a jar, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Peashoot Pesto Pasta

This pasta is full of flavour, nutrients and topped with dollops of ricotta and blistered cherry tomatoes!

Ingredients

Pesto

• ¼ Cup of Walnuts, toasted
• ¼ Cup of Parmesan, shredded
• Salt & Paper, to taste
• Juice of ½ of a Lemon
• ¼ - ½ Cup of Olive Oil
  Chili Flakes, to taste (optional)
• 1 Package of GoodLeaf Pea Shoots
• Whipped Ricotta
• 1 Cup of Ricotta Cheese
• Juice and Zest of ½ of a Lemon
• ¼ Cup of Whipping Cream
• Salt & Pepper
• Blistered Cherry Tomatoes
• 1 Pint of Cherry Tomatoes
• Olive Oil
• Salt & Pepper
• Pasta150g of Pasta (your choice)

Instructions

Pasta

Approximately 150g of pasta of choice, cooked al dente (according to package directions).

Pesto

Add all ingredients (excluding oil and some pea shoots for garnish) to the bowl of food processor, pulse until just combined. Place processor on low speed. While running, slowly drizzle in olive oil until pesto reaches desired consistency. Season to taste. Set aside.

Whipped Ricotta

In a small bowl, whisk all ingredients together.

Blistered Cherry Tomatoes

Place a pan over medium high heat. Drizzle in a small amount of oil. Carefully add tomatoes and toss to coat. Cook until dark and blistered. Be careful to avoid splatter as tomatoes may pop. Remove from heat and allow to cool slightly. Press gently and carefully to release juices. Set aside.

To assemble

Toss hot pasta with pesto. Lay on platter. Add dollops of whipped ricotta and scatter with cherry tomatoes. Garnish with remaining pea shoots, lemon zest, chili flakes, and parmesan cheese.
Enjoy!

Farmers Market Pasta

A farmers market inspired Pasta dish with Zucchini, Corn, tomatoes and Black beans- to act as a blueprint for your own creations. A simple healthy meal that can be served warm as a main, then chilled for weekday lunches. Either use the grill or sauté the veggies for faster prep!

Ingredients

• 6 ounces dry pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta! (grain-free)
• 2 tablespoons olive oil
• 4–6 fat garlic cloves- rough chopped
• 2 shallots (or half a red onion) – thinly sliced
• 1/2 teaspoon chili flakes
• 1 pound zucchini or summer squash ( a mix is nice)
• 1 ear of corn, or sub red bell pepper
• 1 lemon, zest and some juice to taste
• salt and pepper to taste
• 2–3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
• optional additions: capers, kalamata olives, pecorino.
  heaping handful arugula (optional)
• 10 colorful cherry tomatoes, halved
• 1/2 – 1 cup chopped basil, cilantro, Italian parsley.
• Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Instructions

Cook pasta in salted water, according to the directions on the package- save 1 cup of pasta water.

If grilling the veggies, pre-heat grill and see notes.

Alternatively, if cooking veggies stove, slice zucchini into ½ inch thick half moons. Lay corn down on a cutting board and slice the kernels off.
Heat oil in an extra-large skillet over medium heat. Add garlic, shallot, chili flakes and suave 2-3 minutes. Add zucchini and sauté for 5-6 minutes, stirring often, lowering heat to medium-low or low. Once the zucchini has some color, stir in the zest from one lemon. Add the corn and season it all with salt and pepper, cover the skillet with a lid and turn heat to low, letting it steam until the zucchini is tender. Add the drained black beans and let them warm through, adjusting the salt and pepper to taste.
Drain the pasta, saving some salted pasta water. Add the pasta to the skillet, along with a few tablespoons of the salted pasta water and a good drizzle of olive oil. Squeeze with a little lemon juice. Stir, taste and adjust salt and lemon. To add more umami flavor (optional) you could add capers, kalamata olives, (or a few tablespoons olive tapenade), or shaved pecorino.
Place this in a big bowl and right before serving toss in arugula and fresh herbs. Top with tomato halves. Sprinkle with feta or goat cheese or keep it vegan and lean.

If serving this chilled, make sure to re-taste for salt before serving. You could also drizzle whit more lemon and olive oil. If it tastes bland, it needs salt, and adding it will bring all the other flavors out.

Tofu Pad Thai with Radish Microgreens

With the shallots, eggs, thai sauce and microgreens for garnish, this meal will have your taste buds wanting more!

Ingredients

Rice noodles

• Extra Firm Tofu or your choice of meat (chopped)
• 2 eggs
• 1 - 2 Shallots (chopped)
• 2 Tbsp Soy sauce
• 2 Tbsp Brown Sugar
• 2 Tbsp Rice Vinegar
  2 Tbsp Lime Juice
• 1 Tsp Sesame oil
• 2 Tbsp Fish Sauce
• 1 Tsp Ginger Powder
• 1 Tsp Garlic Powder
• Sriracha to taste
• Peanuts and choice of microgreens for garnish

Instructions

Cook your rice noodles according to the package instructions. Drain and drizzle with sesame oil and set aside.

Press your tofu for as long as you can to drain any excess water from it. Cut into cubes and place in a bowl or tupperware.

Make Pad Thai sauce by combining 2 TBS each of soy sauce, lime juice, fish sauce, brown sugar, and rice vinegar. Add 1 TSP of ginger powder and garlic powder. Add sriracha to taste.

Pour sauce over tofu and marinate for 1 hour or longer.
In a pan or wok heat up 1 TSP of sesame oil. Add eggs to pan and cook until scrambled - Set aside. Add shallots to the pan and cook until translucent.

Add tofu blocks (no sauce) to the pan and cook until slightly crispy on all sides.Add rice noodles, eggs and sauce to the pan and combine thoroughly.

Plate and top with peanuts and microgreens!

Spaghetti the Microgreen

Turn plain pasta into a healthy meal with microgreens

Ingredients

• 12 oz whole-wheat spaghetti
• 18 oz spaghetti sauce
• 2 cups microgreens chopped

Instructions

Cook the spaghetti according to package directions, 10 minutes or until al dente. Drain.

While spaghetti is cooking, heat spaghetti sauce.

Remove sauce from heat and add microgreens.

Pour sauce over cooked spaghetti and serve immediately.

Creamy Chard Pasta with Leeks, Tarragon & Fresh Microgreens

Enjoy the creamy yet light and crispy textures of this beautiful pasta. With the chard & leeks and the panko bread & nutritional yeast on top, it’s sure to delight your palate.

Ingredients

• 1 bunch Chard (shredded & stems cut finely)
• 2 large Leeks (cleaned and chopped)
• 2 cups Panko Bread Crumbs (I chose gluten free)
• 4 tbsp Nutritional Yeast
• 4 Garlic Cloves (chopped thin)
• 2 cups Vegetable Broth (or any broth you prefer)
• 1 cup Coconut Cream (you can use heavy cream as well)
• 5 tbsp Vegan Butter (or regular butter)
• 2-4 fresh Thyme Sprigs (peel from stem)
  16 oz Linguine pasta (I chose gluten free)
• 4-6 Tarragon Sprigs (fresh and to cook with)
• Garnish: Parmesan Flakes, Microgreens, Tarragon Leaves & Lemon Zest

Instructions

Prepare the chard and tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems and cut the leaves into small slices. Set both aside.

Clean the leeks and chop up into small slices. Set aside.

Next, melt butter into a small skillet on medium high and add in the panko bread and nutritional yeast and stir until crispy for about 5 minutes.
Take out a larger skillet, melt butter and add in the leeks, chard, chard stems, garlic and thyme and season with salt and pepper, and cook, stirring occasionally, until all starts to wilt and saute.

Add the stock and heavy cream, and simmer until thickened, about 10 minutes.
Once the mixture is simmering and thickening, add the pasta to water and cook.

Once the pasta is ready, stir in the cooked pasta to the vegetables and sauce and add in half of the panko, nutritional yeast mixture to give the pasta some texture.Once the pasta is ready to your liking, add to a plate and add in some garnish. You will want to add in the crispy panko, nutritional yeast mix as well as some fresh tarragon leaves, microgreens and even lemon zest for an extra refreshing pop in flavor. Enjoy!

Pea Shoot & Mint Spring Pasta

Just like spring! Pea Shoots as the star ingredient in this creamy, bright and softly sweet pasta dish.

Ingredients

• 8 oz fettucini pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 10-12 asparagus stalks, cut into 2 inch pieces
• 1/2 cup peas, fresh or frozen
• 1/4 cup pea shoots, plus more for garnish
• 1/2 cup ricotta cheese
• 2 tsp fresh lemon juice
• 2 tbsp parmesan cheese
• 1 1/2 tbsp mint, finely shredded
• salt and pepper

Instructions

Bring a large pot of salted water to a boil. Then, add pasta. If you’re using fresh pasta, (recommended) wait to add pasta until you’ve completed the second step.

While the pasta is cooking, add olive oil to a medium sized non-stick skillet. Heat over medium-low heat. Add minced garlic cloves and saute for 1 minute. Add chopped asparagus and stir well. Cook for 3 minutes. Add fresh peas, stir and cook for another 2-3 minutes. Once the asparagus is tender, add pea shoots and stir well.

When pasta is cooked, reserve 1/2 cup of pasta water. Drain and add pasta to the skillet with the vegetables. Toss until the pasta is well coated. Add ricotta, 1/4 cup of pasta water, lemon juice, parmesan, mint, and salt and pepper to taste. Toss the pasta. If the sauce is too thick, add a couple tablespoons of pasta water until it reaches your desired consistency. Garnish with additional cracked pepper, fresh pea shoots and parmesan cheese.

Scrambled Egg and Greens Sandwich

Delicious egg sandiwch with cheddar, scrambled eggs, micro-greens, mashed avocado and pesto!

Ingredients

• 1/2 tablespoon oil, or butter
  2 eggs, beaten
• 2 slices whole grain bread, toasted
• 1/4 avocado, mashed
• 1 tablespoon pesto
• 2 tablespoons shredded
• Cheddar cheese
• Microgreens

Instructions

Heat oil in a small skillet over medium. Pour in eggs and reduce heat to medium-low.

Cook, stirring occasionally, until reaches desired doneness.

Spread avocado and pesto on bread. Top with cheddar, scrambled eggs, and microgreens.

Veggie Pitas with Hummus

Veggie Pitas with Hummus. No being disappointed by a bland veggie sandwich, this one is PACKED with flavor and texture!

Ingredients

• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• 2 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil (affiliate)
• 2 carrots, peeled and shredded
• 4 radishes, trimmed, halved, and thinly sliced
• 1/4 cup thinly sliced red onion
• 4 pita pockets
• 1 cup your favorite hummus
• 2 tomatoes, thinly sliced
• 2 avocados, thinly sliced
• 4 ounces micro-greens or alfalfa sprouts

Instructions

In medium sized bowl, whisk together parsley, lemon zest, lemon juice, salt, pepper, and olive oil.

Toss in shredded carrots, radishes, and red onion.

To assemble, spread inside of pita pockets with hummus, then layer with tomatoes, avocados, micro-greens, and radish mixture.

Egg and Salad Cress Sandwiches

Perfect for enjoying the day with friends, our afternoon tea sandwiches add a little something special to lunchtime. Easy to prepare, these little beauties will be a real show stopper, and a treat for your friends and family.

Ingredients

• 9 slices of thinly sliced white bread
• 2 punnets of salad cress
• 6 medium eggs, hard boiled
• 2 tbsp mayonnaise
• A pinch of freshly ground black pepper and salt

Instructions

Remove crusts from the slices of white bread and cut in half vertically.

Once the eggs have been hard boiled, remove the shells, place in a medium bowl and chop. Combine with the mayonnaise and season with freshly ground black pepper and salt. Snip the punnet of salad cress into the mixture.

Butter all the bread slices and spread the egg mixture onto one of the slices. Top with another slice of bread and repeat this process until each sandwich has three layers of bread. Repeat for the remaining sandwiches.

Garnish with the remaining salad cress and present on a cake stand if desired.

Egg Salad Sandwich

A rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream.

Ingredients

• Eggs
• Chive
• Spinach
• Microgreens
• Lemon juice
• Mustard
• Sour Cream
• Preferred bread slices

Instructions

Bring a pot of water to a rolling boil, lower the eggs gently with a spoon. Simmer eggs for 12 minutes. When the cooking time is up, immediately pour off the hot water, leaving the eggs in the pot. Fill the pot with cold water.

After a minute, the water will be warm. Pour it off again and add cold water. Leave eggs in the water for about 10 minutes until cooled. Peel and finely chop the eggs.

Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach.
Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well.

Add chopped eggs and salt and pepper to taste and mix well.

Top half of the bread slices with spinach, then add some egg salad. Top with micro greens and chive and cover with a slice of bread.

Veggie Microgreens Sandwich with Thai Peanut Sauce

This sandwich has the perfect balance of flavors and textures with a delicious, creamy Thai Peanut Sauce! Eat it for lunch or cut into smaller bites to share!

Ingredients

• Sauce1/4 cup peanut butter - creamy or crunchy, as preferred
• 4 T fresh squeezed lime juice
• 3 t hoisin sauce
• 2 t tamari
• 2 t sriracha
• Sandwich Fixings
• (2) 6” French baguette rolls or use a full baguette and cut into 6” lengths
• 1 cup of Hamama Salad Microgreens (radish would be great too!)
• 1/2 cup of sliced cucumber
• 1/2 cup of sliced sweet white onion or shallots
• 1/2 cup of sliced red bell pepper
• 1/2 cup of sliced red cabbage
• 1/2 cup of chopped cilantro

Instructions

For the sauce

Whisk together the first 5 ingredients until thoroughly combined. Adjust seasonings as necessary. If the sauce is too thick, slowly add 1-2 T of water until the consistency is spreadable.

For assembling the sandwich

Spread sauce on both sides of bread and then layer on the veggies, finishing with the cilantro and fresh cut microgreens.

Halloumi Wrap with Salad Cress

Brighten up your lunchtime with this truly scrumptious wrap. Salty halloumi complemented by peppery salad cress, topped off with sweet, warm peppers – this is the perfect tasty treat.

Ingredients

• 2 punnets salad cress
• 4 tortilla wraps
• 1 tbsp olive oil
• 1 pack (225g) Halloumi
• 1 red pepper, deseeded and thickly sliced
• 1 yellow pepper, deseeded and thickly sliced
• 4 tbsp houmous

Instructions

Cut the halloumi into thick slices and cut each slice in half. Dry fry on each side in a non – stick frying pan until golden brown.

Add the oil to the pan and fry the peppers until tinged with brown for 4 – 5 minutes.

Warm the wraps according to instructions on pack. Spread 1 tbsp of houmous on each warmed wrap. Divide the peppers and Halloumi between the wraps, leaving the bottom third free. Snip the salad cress and place in small clumps on each wrap. Fold in the bottom of the wrap and fold sides to make a cone shape.

Mushroom, Avocado and Salad Cress Tacos with Sour Cream

A vegetarian twist on the classic fajita, we love these simple tacos – made in just 15 minutes. Tasty mushrooms and soft avocado finished with salad cress and a splash of sour cream, this recipe is one for all the family.

Ingredients

• 200g chestnut or mini portabella mushrooms, sliced
• 1 ripe avocado
• 1 punnet of salad cress
• 100ml sour cream
• 4 small wholemeal tortillas
• 1 tbsp olive oil
• ½ tsp ground cumin
• Lemon juice
• Freshly ground black pepper and salt

Instructions

Heat the olive oil in a frying pan over a medium heat. Add the sliced mushrooms and cook until golden brown, add the ground cumin and fry for a further minute. Remove the mushrooms, set aside and season.

Peel the avocado, remove the stone, slice and squeeze over the lemon juice. Meanwhile, to make the crispy tortillas, heat the frying pan over a medium high heat and place the tortilla in the pan and turn once golden brown.

Serve the tortillas topped with the cooked mushrooms, sliced avocado, a good dollop of sour cream and a sprinkling of cut salad cress.

Farmers’ Market Breakfast Tacos

A simple, healthy recipe for some of the best breakfast tacos you'll ever eat - loaded with cheesy scrambled eggs, maple glazed bacon, fresh herbs, and a balsamic glaze.

Ingredients

• 4 corn tortillas
• 1/2 cup grated extra-sharp white cheddar cheese
• 4 slices bacon
• 2 Tablespoons maple syrup
• 4 large eggs
• 4 Tablespoons chopped fresh cilantro divided
• 4 green onions sliced
  balsamic glaze
• micro-greens sprouts or chopped mixed greens also work.

Instructions

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer and sprinkle each tortilla with 2 Tablespoons grated cheese and set aside.

Cook bacon in a microwave or skillet until it’s three-fourths of the way done, brush with maple syrup, and finish cooking. Chopping into bite size pieces, set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.

Add green onions to a skillet and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Divide egg mixture among tortillas, top with micro-greens, and sprinkle with bacon bits and remaining cilantro. Fold each tortilla in half and drizzle with balsamic reduction.

Grilled Jerk Fish Tacos With Tangy Peach Salsa

These Grilled Jerk Fish Tacos are topped with a Tangy Peach Salsa and adorned with watermelon radishes, microgreens, red cabbage, and avocado.

Ingredients

• 6 small corn or flour tortillas
• 2 6 oz fillets of sustainable white fish, I used MSC-certified haddock
• 2 TBSP vegetable oil
• 1 TBSP jerk spice1 TBSP onion powder
• 1 TBSP garlic powder
• 2 tsp cayenne pepper
• 2 tsp smoked paprika, or regular paprika
• 1 tsp ground allspice
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 1/2 tsp dried chili flakes
• 1/2 tsp cumin
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 TBSP brown sugar, I used coconut palm sugar
• 1 tsp dried thyme
• 1 TBSP dried parsleyTangy Peach Salsa
• 1 peach, diced (approx. 3/4 cup)
• 1/3 cup diced green tomato (optional)
• 1/4 cup diced red onion
• juice of 1/2 a lime
• 1/2 tsp lime zest
• 1 tsp extra virgin olive oil
• kosher salt and pepper, to taste

Instructions

If making the jerk seasoning listed here, simply mix all of the ingredients listed into a bowl and set aside.Preparing the fish.

Remove any skin from your fillets. If you're using foil on the grill like I do (It's quick, easy, and effortless), cut your fillets into even cubes. If not, leave the fillet whole so you can grill it straight on the grill.

Place the fish in a bowl or plastic bag. Add the vegetable oil and the jerk seasoning, and carefully toss to evenly coat the fish. Cover or seal the fish and set in the fridge for 20-30 minutes. In the meantime, prep your salsa and condiments.

Tangy Peach Salsa

In a bowl, stir the diced peaches, tomatoes, and onions. Add the lime juice and lime zest, and stir. Add some salt and pepper to taste. Set aside. (Note: If you want to kick things up a notch, add 1/2 of a jalapeno, finely diced.)

Prepare your condiments.

Pre-heat the grill to high heat (about 400-450 degrees F).

This step is optional: Place the tortilla shells down on the grate for approx. 30 seconds to one minute to get some grill marks on them. Remove and set aside.

Set the foil over the grill and give it a light drizzle of cooking oil to prevent any sticking. Then, place the fish onto the foil. Cooking time depends on the thickness of the cut, and whether or not you cubed it. Cook your fish for approx. 6-8 minutes, flipping it halfway through. Once the fish reaches an internal temperature of 145 degrees F, it's ready. If you don't have a meat thermometer, ensure that the fish is opaque and flaky; remove from the grill.

Assembly

Smear the tortillas with Greek yogurt or sour cream (optional), and place the fish over the smear (helps keep it in place and from crumbling out of the shell). Top with peach salsa and any other condiments you choose.

Mexican Braised Beef Tacos

Seared beef is braised for hours with fire roasted peppers, red wine, tomatoes and caramelized onions for this savory, spicy flavored Mexican tacos recipe.

Ingredients

• 2 pounds boneless beef chuck roast, trimmed of excess fat
• 4 poblano peppers1 serrano chile
• 2 tablespoons vegetable oil
  Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, sliced
• 1 clove garlic, minced
• 1/2 cup red wine
• 14.5 ounces canned diced tomatoes (preferably fire roasted)
• 1 tablespoon fresh oregano, chopped
• Corn or flour tortillas
• Tomatoes, chopped
• Mexican crema
• Microgreens

Instructions

If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.

Turn your burner on full flame. Using a long fork, hold one of the poblano peppers directly over the flame until the skin starts to bubble and blacken. Flip the poblano and blacken the other side. Once completely roasted, place the chile in a bowl and repeat the same process with the remaining poblanos and serrano chile. Cover the bowl with a kitchen towel or plastic wrap and let the chiles steam and cool for several minutes. If you don’t have a gas stove, you can also roast the chiles under a broiler.

Transfer roasted peppers to a cutting board. Scrape off the blackened skin using the tip of a knife. Discard the skin. Cut off the stem end of each peppper and slice in half. Remove the ribs and seeds. Chop peppers into 1/2 inch pieces and set aside (a rough chop is fine here).

Season the beef with a generous amount of kosher salt and freshly ground pepper. Heat a large skillet over high heat. Once smoking hot, add the vegetable oil and then quickly and carefully add the beef. Sear for 2 minutes on each side and set aside. Leave the drippings in the pan.

Reduce heat to medium-high, then add the onions. Cook until softened and slightly caramelized (brown, but not black), stirring often (4 - 5 minutes).

Add chopped chile peppers and garlic. Cook for an additional 2 - 3 minutes. You want the garlic to be fragrant and lightly brown, but not blackened.

Add red wine and stir, scraping up any brown bits off the bottom of the pan. Cook until the wine has reduced by half. Add diced tomato and bring mixture to a boil.

Pour the mixture into a large slow cooker. Set the seared beef down in the middle of the vegetables. Cook on low for 6 to 8 hours. You will know the meat is done when it easily shreds apart when pulled between two forks.

Turn your slow cooker to the warm setting (or off if you don't have a warm setting) and scoop out the beef with a slotted spoon. Shred the beef using two forks, then return the shredded beef to the slow cooker. Season to taste with kosher salt and freshly ground black pepper. Finish with a sprinkling of fresh, chopped oregano.

To warm your tortillas, wrap them in a damp paper towel and microwave on high for 1 minute.To serve, place some of the shredded beef in the middle of a tortilla. Drizzle with crema and top with tomatoes and greens.

Egg Tacos with Smoked Salmon

These easy scrambled egg tacos are perfect for lunch or dinner. Once you taste the combination of eggs and smoked salmon, this just might become your new favourite egg recipe.

Ingredients

• eggs
• smoked salmon
• whipped cream cheese
• butter
• capers
• salt and pepper
• mini tacos
• microgreens

Instructions

Crack the eggs into a bowl (Get Cracking is the name of the game here).

Whisk the eggs.

Heat a pan, and add the butter.
Add the eggs and cook till they are scrambled to your desired level of doneness.

Remove from the heat, season and add the cream cheese.

Fill your taco shells with the scrambled eggs.

Top with smoked salmon and capers.

Garnish.

Vegan Mexican Street Tacos

Ditch the takeout because these delicious vegan mexican street tacos are so easy to make right at home! Top them with your favorite microgreens, beans, corn, cilantro, radish, onion and any of your other favorite toppings and enjoy!

Ingredients

• 1/2 cup canned black beans, or cook homemade
• 1/4 teaspoon cumin (optional)
• 1/2 cup canned corn, or grill 1 ear of corn and cut off the cob
• 1 cup fresh cut Microgreens
• 1/2 cup of fresh cut Hamama
• 1/2 avocado, sliced
• 1/2 cup radish, sliced (optional, since using radish microgreens)
• 1/2 cup white onion, finely chopped (optional since using green onion microgreens)
• 1/2 cup of fresh cilantro, leaves and tender stems coarsely chopped
• 1 package of street-sized corn tortillas (extra small tortillas)
• 2-3 limes, quartered
• Favorite hot sauce to taste

Instructions

If using canned beans and corn, place in separate pots and warm on the stovetop. Add cumin to black beans.

Assemble black beans, corn, avocado, cilantro, radish (optional) and onion (optional) in small bowls. Set aside.

Warm tortillas in a hot to touch skillet, flipping once to allow a bit of browning on each side. Place tortillas as they are cooked inside a clean damp dish towel to keep warm. You can place the towel in a basket or something with a lid to seal in even more heat.

Place all food on the table. Cut microgreens as needed and let everyone make their own tacos!