Recipes

Carrot and Microgreens Juice – Without a Juicer

Carrot and Microgreens Juice is a refreshing dose of nutrients that can be made with or without a juicer. Carrots add a little sweetness and antioxidants like beta carotene and the microgreens have more nutrients per ounce than their fully-grown counterparts. Toss in a bit of parsley, or cilantro if you prefer, for extra flavor.…

Edible Flowers – Not Just a Modern Food Trend

Edible flowers are not just a modern food trend. People have been using flowers in foods for millennia. Not only do they look pretty, but they are also tasty and nutritional too. Edible Flowers Add Nutritional Value: There has not been an extensive amount of studies done to date on edible flowers. But the research…

Grilled Baby Potatoes and Fennel – Healthy Side Dish

Grilled Baby Potatoes and Fennel is an easy and healthy side dish you can prepare alongside your other grilled favorites. Potatoes are a great source of vitamin C, potassium, and vitamin B6. Baby potatoes, sometimes called new potatoes, are young potatoes that are harvested early to give the other potatoes more room and nutrients to…

Smashed Baby Potatoes – Perfect For Small Potatoes

Smashed Baby Potatoes are a deliciously easy way to prepare soft-skinned small potatoes. Boiling, then smashing and baking creates a crispy crust and a creamy soft interior. Potatoes have gotten a bad rap lately because of their carbohydrates. The carbs are mostly complex carbohydrates which your body needs. Also, they are loaded with potassium which…

Basil Chimichurri – An Amazing Sauce in 5 Minutes

Basil Chimichurri is a variation of the famous Argentine green sauce using basil in addition to the traditional parsley and oregano. Or you can use all basil, or add in some cilantro, or whatever fresh herbs you have on hand. Use it as a marinade or serve it on beef, vegetables, pasta, or a spread…

Garlic Kale Soup – Use All That Wonderful Spring Produce

This Spring Garlic Kale Soup is loaded with wonderful spring produce and cooks up in less than 20 minutes. Spring garlic (or green garlic) is merely immature garlic that is removed by the farmer to give the other plants more room to grow. It has a slightly milder garlic taste, and you can chop up…

Microgreens Pesto – A Versatile Sauce

Microgreens Pesto is a versatile sauce. We like to put it on pasta, but you can use it as a condiment, a salad dressing, on pizza, on pasta, on sandwiches, and side dishes. Microgreens Pesto Ingredients 2 cups Microgreens (your choice) 2 cups Fresh Kale, Chopped (no stems) 1/4 cup Pepitas (Pumpkin Seeds) unsalted 2…

Swiss Chard with Onions and Vinegar

If you’re stuck in the rut of spinach from a plastic clamshell every week, it’s time to get on the Swiss Chard train! The stems from Swiss chard shouldn’t be thrown in the trash; they add a layer of flavor and texture to any sauté. A leafy vegetable, Swiss Chard, is the same species as…

Microgreens and Tuna Salad – Nutrient Rich

This Microgreens and Tuna Salad is topped with an easy homemade Lemon Thyme Dressing for a delicious meal when you don’t feel like heating the house. Microgreens are seedlings that are harvested once they get their first true leaves, about 2-3 weeks. Many microgreens have more vitamins and minerals than their mature plant counterpart. They…

Stuffed Squash with Quinoa and Sausage – Nutritionally Packed

Summer stuffed squash is a rich source of Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium, and Vitamin B6. This quick and easy filling uses quinoa as a binder. You can make extra quinoa the night before for this recipe or cook it up while you are preparing the other ingredients. Stuffed Squash…

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