Our Favorite Recipes
Lemongrass tea
Ingredients:
2 stalks of lemongrass
4 cups of water
1/8 cup sugar
Lime wedge (optional)
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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.
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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
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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 minutes then let cool for 15 minutes.
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!
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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
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Instructions:
preheat oven to 400 degrees fahrenheit.
boil potatoes in salted water for 20 minutes or until fork tender.
squish potatoes, cover in oil and preferred seasoning.
put in oven for 20-30 minutes.
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On Stove:
sauté 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.
sprinkle parmesan.
right as the omelette is done, add microgreens.
fold omelette, plate it with your potatoes.
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Imperial Pansy
Ingredients:
1.5 ounce Empire Gin
1 ounce Rose syrup
Unflavored Sparkling water or dry Cava
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Instructions:
shake gin and rose syrup together with ice.
strain and pour into glass of choice.
top with sparkling water or wine.
garnish with pansies or violas.
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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
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Instructions:
add all ingredient into shaker with ice.
strain and pour into glass of choice.
garnish with nasturtium flowers.
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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
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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.
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Dumplings and Shoots
Ingredients:
1 package of 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
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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 microgreens.
place 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
Pesto sauce
GF grilled flatbread
Edible violas
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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!
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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
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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!
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