Recipes

Zesty Snap Pea Microgreen Salad

Grown in Your microFarm: Sugar Snap Pea Shoots, Butterhead Lettuce, Cilantro

Fresh microgreen salad

Servings: 4 | Prep Time: 15 mins

Ingredients

  • 4 cups sugar snap pea microgreens
  • 2 cups chopped butterhead lettuce
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced
  • 1/4 cup toasted sunflower seeds
  • Juice of 2 lemons
  • 4 Tbsp olive oil
  • 2 tsp honey
  • 1/2 tsp sea salt
  • 1/4 cup chopped cilantro

Instructions

  1. In a large bowl, mix snap pea microgreens, lettuce, avocado, and sunflower seeds.
  2. Whisk dressing ingredients together until smooth.
  3. Drizzle dressing over the salad just before serving.

Warm Radish Ramen Bowl

Grown in Your microFarm: Rambo Radish, Thai Basil, Carrots (dwarf variety)

Radish microgreen ramen

Servings: 4 | Prep Time: 20 mins

Ingredients

  • 4 servings ramen noodles
  • 8 cups vegetable broth
  • 1 cup julienned carrots
  • 1 cup Rambo radish microgreens
  • 16 Thai basil leaves
  • Optional: 4 soft-boiled eggs, chili oil

Instructions

  1. Simmer ramen noodles in broth with carrots.
  2. Stir in basil and top with radish microgreens and chili oil.

Mini Harvest Tacos

Grown in Your microFarm: Micro Lettuce Blend, Amaranth Microgreens, Cilantro

Microgreen tacos

Servings: 4 (2 tacos each) | Prep Time: 20 mins

Ingredients

  • 8 small corn tortillas
  • 2 cups black beans (cooked)
  • 1 cup chopped micro lettuces
  • ½ cup fresh cilantro
  • ½ cup amaranth microgreens

Herbed Lime Crema

  • 1 cup sour cream
  • Juice of 1 lime
  • 2 Tbsp chopped cilantro
  • ½ tsp garlic powder

Instructions

  1. Warm tortillas, fill with beans, greens, and cilantro.
  2. Mix crema ingredients, drizzle generously over tacos.

Micro Pesto Flatbreads

Grown in Your microFarm: Basil, Arugula Microgreens, Parsley

Basil and microgreen pesto flatbread

Servings: 4 | Prep Time: 25 mins

Ingredients

  • 4 naan or flatbreads
  • 2 cups basil + arugula microgreens
  • ½ cup chopped parsley
  • ½ cup olive oil
  • 2 garlic cloves
  • ½ cup grated Parmesan or nutritional yeast

Instructions

  1. Blend greens, parsley, garlic, and olive oil into a pesto.
  2. Spread on flatbreads and warm in oven until golden.

Sunset Lettuce Wraps

Grown in Your microFarm: Butterhead Lettuce, Radish, Snap Pea Shoots

Butterhead lettuce wraps

Servings: 4 | Prep Time: 15 mins

Ingredients

  • 16 butterhead lettuce leaves
  • 1 cup snap pea shoots
  • 1 cup shredded carrots
  • ½ cup pickled or sliced radish
  • 1½ cups grilled tofu, chicken, or tempeh

Instructions

  1. Lay out lettuce leaves. Fill with toppings and chosen protein.
  2. Drizzle with optional sauces and serve.

Microgreen Gazpacho

Grown in Your MicroFarm: Rambo Radish, Cilantro, Garlic

Servings: 4 | Prep Time: 15 mins

Ingredients

  • 3 cups ripe tomatoes, chopped
  • 1 cup cucumber, diced
  • ½ cup Rambo radish microgreens
  • ¼ cup chopped cilantro
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • ½ tsp sea salt
  • ½ cup water or vegetable broth

Instructions

  1. Blend tomatoes, cucumber, radish microgreens, cilantro, garlic, olive oil, vinegar, and salt until smooth.
  2. Chill for 1 hour, then serve garnished with extra microgreens.

Savory Herb & Strawberry Bruschetta

Grown in Your microFarm: Basil, Parsley, Strawberries

Servings: 4 | Prep Time: 20 mins

Ingredients

  • 8 slices crusty bread, toasted
  • 1 cup fresh strawberries, diced
  • ½ cup basil microgreens
  • ¼ cup parsley, chopped
  • 2 Tbsp balsamic glaze
  • 2 Tbsp olive oil
  • ¼ tsp sea salt

Instructions

  1. Mix strawberries, basil, parsley, balsamic glaze, olive oil, and salt.
  2. Spoon over toasted bread slices and serve fresh.

Greenhouse Micro-Pizza

Grown in Your MicroFarm: Basil Microgreens, Arugula Microgreens

Crispy microgreen pizza

Servings: 4 | Prep Time: 30 mins

Ingredients

  • 4 small pizza crusts
  • ½ cup basil microgreens
  • ½ cup arugula microgreens
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella or plant-based cheese
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil

Instructions

  1. Spread tomato sauce over crusts. Add cheese and garlic.
  2. Bake at 400°F (200°C) for 10 minutes, then top with microgreens.

Sweet & Spicy Amaranth Stir-Fry

Grown in Your MicroFarm: Amaranth Microgreens, Sugar Snap Pea Shoots

Servings: 4 | Prep Time: 25 mins

Ingredients

  • 2 cups mixed bell peppers, sliced
  • 1 cup sugar snap pea shoots
  • ½ cup amaranth microgreens
  • 2 Tbsp soy sauce
  • 1 Tbsp honey or maple syrup
  • 1 tsp fresh ginger, grated
  • 1 Tbsp sesame oil

Instructions

  1. Sauté bell peppers in sesame oil for 3 minutes.
  2. Add pea shoots, microgreens, soy sauce, honey, and ginger; stir-fry 2 more minutes.

Lettuce-Wrapped Mediterranean Chickpea Bowls

Grown in Your MicroFarm: Butterhead Lettuce, Cilantro, Parsley

Servings: 4 | Prep Time: 20 mins

Ingredients

  • 16 butterhead lettuce leaves
  • 1½ cups cooked chickpeas
  • ½ cup chopped parsley
  • ½ cup cilantro microgreens
  • ¼ cup crumbled feta or dairy-free alternative
  • 1 Tbsp lemon juice

Instructions

  1. Mix chickpeas, parsley, cilantro, feta, and lemon juice.
  2. Fill lettuce leaves and serve chilled.