How to Eat Microgreens
Microgreens serve as a delicious component of any salad, sandwich, or wrap, or look beautiful as a garnish on any entree. Take it from our customers: microgreens make any dish look great!
Here's how a few of our customers prepared their microgreens.
Avocado and Microgreens Sandwich on Tahini Bread
Microgreen Tahini Salad
Complete your microgreens salad with one of Sweet Tahini's yummy Salad Toppers and our fresh greenhouse-grown cherry tomatoes. Thanks to customer @ayanamack.co for stopping by our Thursday farmstand for some microgreens and sharing this beautiful photo!
Nutritious Hamburger Dinner
Sharon Shiner, a certified fitness nutrition coach, utilized grass-fed beef burger from Foxboro Cheese Co., with dehydrated tomatoes from the Shiner garden, avocado, peppers, cilantro, and kale microgreens.
Egg and Microgreens Breakfast Sandwich
Spicy Manipuri Salad With Peashoots
Instagram user @liberatedstate used our pea shoots in a spicy manipuri salad made with toasted perilla, carrots, chives, red cabbage, and spicy green chili mash. Thanks for sharing this photo!
Kale and Microgreens Salad
Hila from Sweet Tahini Co. shared this nutritious kale and microgreens salad, made with locally grown peaches and feta cheese.
Gluten-free Pasta, Microgreens, and Veggies
Our intern Charlotte paired gluten-free brown rice pasta with a sauteed veggie mix of peppers, tomato, japanese eggplant, garlic, and shallots, adorned with broccoli microgreens.
Eggplant with Kale Microgreens and Sambar Spice
Our intern Jackie topped her sauteed eggplants from our farmstand with sambar spice and our fresh kale microgreens.
Edible Flower Cake Garnish
Instagram user @scrambled.sam used our edible flowers as a lovely finishing touch to her pecan and candied ginger carrot cake with cardamom cream cheese frosting. Thank you Sam for sharing your beautiful cake!
Our edible flowers make a great garnish on any baked good.
Gluten Free Sugar Cookies
Hila from Sweet Tahini Co. shared these beautiful gluten-free sugar cookies decorated with our lovely violas, gem marigolds, and begonias.
Scallops, Mashed Potatoes, and Microgreens
5 medium red potatoes cut into even size cubes
1 parsnip, peeled and cut into even size cubes
Daikon radish microgreens
2 carrots, peeled and cut into circles
Salt & Pepper
Boil potatoes and parsnip in water until tender. Drain (reserve some boiling liquid) and place in mixing bowl with butter and cream. Mix with hand blender until creamy, adding additional butter, cream or boiling liquid. Salt and pepper to taste.
Coat carrots and thyme in olive oil. Place on a cookie sheet in 450 degree even for 20 minutes. Turn over after 10 minutes/Sauté scallops.
Scoop mashed potato mixture onto plate, top with carrot, scallop and microgreens.
Recipe by Joy.
One banana, sliced
4 to 5 large strawberries
¾ cups vanilla Greek yogurt
Approximately 1 cup milk (or to taste)
1 ounce kale or broccoli microgreens, or to taste
Combine all ingredients in a blender. Blend until smooth. Serve.