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Our Favorite Recipes 

Lemongrass tea


2 stalks of lemongrass

4 cups of water

1/8 cup sugar

Lime wedge (optional)


Boil water

Chop meaty, thick ends of lemongrass stalk and add to boiling water for 5 minutes

Reduce heat and allow to simmer for 5 minutes

Strain the stalks out of the liquid and add sugar, stirring until dissolved

Serve hot in a mug, or cool in the refrigerator and pour over ice

Super Smoothie



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
Ice, optional


Combine all ingredients in a blender. Blend until smooth. Decorate with sunflower shoots. Serve. 


Honey Cake


3/4 cup of flour (almond flour can substitute)

3/4 cup of light brown sugar

1/2 teaspoon salt

1 1/2 teaspoons of baking powder 

3/4 teaspoon cinnamon

3/4 cup warm butter

3 eggs

1/4 cup milk (oat milk can substitute) 

1/4 cup of honey

1/2 cup of water

rose bitters or extract 


Preheat the oven to 350 degrees

add the flour, baking powder, salt, and cinnamon together in a separate bowl

cream the butter and sugar together 

slowly add one egg in at a time, alternate with the milk

slowly fold in the flour mixture to the creamed sugar

pour into a well greased baking pan

bake for 30-40, then let cool for 15 


On the stove add your water, honey, and rose flavoring

simmer on low for 5 minutes, let cool completely

distribute syrup over completely cooled cake

decorated with your favorite flowers from We Grow Microgreens!

Microgreen Omelette and Crunchy Potatoes 



2 eggs

15 fingerling potatoes 


2 cloves of garlic

1/2 an onion

micro-radish and micro-mustard  


preheat oven to 400

boil potatoes in salted water for 20 minutes or until fork tender

squish potatoes, cover in oil and prefered seasoning

put in oven for 20-30 minutes 

On Stove: 

saute your onions and garlic, until onions sweat

place them in a bowl

whisk together your eggs and pour into pan on low heat, constantly agitate the pan

add in onions and garlic mixture 

add parmesan 

right as the omelette is done add microgreens

fold omelette, plate it with your potatoes

Imperial Pansy



1.5 ounce Empire Gin

1 ounce Rose syrup 

Unflavored Sparkling water or dry Cava 


shake gin and rose syrup together with ice

strain and pour into glass of choice

top with sparkling water or wine

add Pansies or Violas 

Smoky Paloma 



1.5 ounce Mezcal

.5 ounce Triple Sec

1 ounce Grapefruit juice 

1 ounce lime juice

.5 simple syrup or agave nectar 


add all ingredient into shaker with ice

strain and pour into glass of choice

Top with Nasturtium flowers 

Microgreen Salad



A container of butter lettuce 

Kale microgreens

Broccoli microgreens

Radish microgreens

Nasturtium flowers

2 tablespoons of honey 

3 tablespoons of olive oil

1 tablespoon of white vinegar 

Salt and Pepper to taste 


Line the bowl with butter lettuce 

Mix the microgreens together in the center of the bowls 

In a separate bowl mix the honey, olive oil, vinegar, and salt and pepper

Mix dressing withe microgreens 

Top with Nasturtium flowers 

Dumplings and Shoots



Mei Mei chicken dumplings 

2 tablespoons of honey 

2 tablespoons of soy sauce 

4 tablespoons of Sesame oil 

1 tablespoons of chinese vinegar

1 teaspoon of garlic powder

1/2 teaspoon of paprika 

Pea shoots 

Radish microgreens  


Slowly heat up Mei Mei's dumplings in 2 tablespoons of sesame oil

In a bowl add the honey,soy sauce, vinegar, garlic powder, paprika, and the remaining oil

Pour over the dumplings 

Turn off the heat add the radish 

Plate the dumplings and lightly steamed radish

Put Pea Shoots on top of dumplings


Grilled Vegetable Antipasto



1 tablespoon of fennel,

1 teaspoon of pepper

1 large portability mushroom

5 cherry tomato

Mixed greens/edible flowers and herbs

1 crispy artichoke

Peso sauce

GF grilled flatbread

Edible violas garnish


Pre-heat the oven to 350 

Slice vegetables and put them on baking tray

Cover vegetables in olive oil, and seasonings

Cook for 25 to 30 minutes

 Toast bread of your choice

Pull vegetables from oven

Drizzle pesto over vegetables and gently coat the bread in it

Place your vegetables over your bread

Garnish with flowers and other edible herbs from We Grow Microgreens! 

Dumplings and Shoots



Chicken Breast

Arborio Rice

2 tablespoons butter

2 cups chicken broth


Pesto sauce

Heavy cream

Micro radish

Edible violas


Season chicken and cook it for 5-7 minutes depending on thickness on each side

Lay your chicken aside, in the same pan add one cup of rice to two cups on chicken broth

Let simmer for around 20 mins, stir occasionally

In a separate pot work the butter, heavy cream, and pesto together, keep at low heat until dish is ready to serve

When your risotto is ready, plate it, place your chicken on top, cover in your creamy pesto sauce and micro-radish and flowers!

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