Butternut soup with Daikon Radish Microgreens complemented with raw vegan crackers made by Chef Angela Hofmann from Nussli 118.
Raw vegan burger sandwich created by Chef Angela Hofmann from Nussli 118.
Sharon Shiner, a certified Fitness Nutrition Coach, utilized grass fed beef burger from Foxboro Cheese Co.., with homemade, dehydrated tomatoes from the Shiner garden, avocado, and peppers over cilantro and kale microgreens, from We Grow Microgreens Microgreens (Roslindale, Ma) to create a delicious meal for a client.
Faker chicken salad. Broccoli slaw and mixed microgreens (kale, radish, and mustard) for the base of the salad- a quick and easy way to shortcut having to actually make a salad. Sliced hot chiles, a sweet red pepper, avocado and a hard cooked egg. Chicken sat in lemon and garlic for couple days and pan seared to cook. Microgreens from We Grow Microgreens Microgreens, chicken and eggs from Stillman's at the Turkey Farm. By Sharon Shiner, a certified Fitness Nutrition Coach.
Amazeballs chicken salad with pan seared chicken (chicken from Stillman's at the Turkey Farm); Mixed with diced Atalufo mango, minced New Mexico chiles, minced red onion, quinoa, mixed microgreens from We Grow Microgreens Microgreens, diced avocado, diced feta from Maplebrook Farm and dressed with fresh lemon juice and extra virgin olive oil. By Sharon Shiner, a certified Fitness Nutrition Coach.
Brocolli Omelette with Sunflower shoots as a garnish by our favorite next door neighbor Debbie.
Nori Roll with Daikon radish microgreens, avocado and carrots.
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. Enjoy!