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Our Favorite Recipes
Lemongrass tea
Ingredients:
2 stalks of lemongrass
4 cups of water
1/8 cup sugar
Lime wedge (optional)
Instructions:
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
Ingredients:
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
Instructions:
Combine all ingredients in a blender. Blend until smooth. Decorate with sunflower shoots. Serve.
Honey Cake
Ingredients:
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
Instructions:
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
Ingredients:
2 eggs
15 fingerling potatoes
parmesan
2 cloves of garlic
1/2 an onion
micro-radish and micro-mustard
Instructions:
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
Ingredients:
1.5 ounce Empire Gin
1 ounce Rose syrup
Unflavored Sparkling water or dry Cava
Instructions:
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
Ingredients:
1.5 ounce Mezcal
.5 ounce Triple Sec
1 ounce Grapefruit juice
1 ounce lime juice
.5 simple syrup or agave nectar
Instructions:
add all ingredient into shaker with ice
strain and pour into glass of choice
Top with Nasturtium flowers
Microgreen Salad
Ingredients:
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
Instructions:
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
Ingredients:
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
Instructions:
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
Enjoy!
Grilled Vegetable Antipasto
Ingredients:
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
Instructions:
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!
Chicken and Microgreen Risotto
Ingredients:
Chicken Breast
Arborio Rice
2 tablespoons butter
2 cups chicken broth
Asparagus
Pesto sauce
Heavy cream
Micro radish
Edible violas
Instructions:
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!
Chicken and Microgreen Risotto
Ingredients:
Chicken Breast
Arborio Rice
2 tablespoons butter
2 cups chicken broth
Asparagus
Pesto sauce
Heavy cream
Micro radish
Edible violas
Instructions:
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!