How to Use Microgreens
There are as many ways to use your microgreens as
you can imagine, but a few tried and true uses will
help you make the most of your greens.
YOU'LL LOVE OUR MICROGREENS!
Any of the microgreens make an excellent
addition to salads. They can be sprinkled on top
for a burst of flavor and nutrition.
They can be used to replace adult vegetables
Pastas and Stir-fry’s
Microgreens can be sprinkled on top of any hot
dish, but some also hold up to cooking or tossing
with hot noodles.
Any of the Pea Shoots can be lightly sautéed
with garlic and soy sauce for a wonderful
simple side dish.
Buckwheat greens can be cooked like spinach
and make an interesting, slightly sour addition
to many egg dishes.
Brassicas (cabbage, kale, mustards) are
perfect for tossing with pasta just before
serving. The heat wilts them slightly but the
stems retain their pleasant crunch.
Using microgreens to augment the flavors of
meats or other main dishes is easy if you think of
them as similar in flavor to their adult
counterpoints. Broccoli goes well sprinkled on
steak. Kale combined with pesto noodles and
grilled veggies makes a savory dish. Mustards are
terrific on chicken or soy-based dishes. Radishes
add spice to any dish.
Microgreens can also make a fantastic dressing
particularly the spicier options like mustards.
Try chopping the greens finely and mixing with
oil and vinegar. Or use your blender to make a
smooth dressing with yoghurt, microgreens and
a little salt.
Many microgreens make adding nutrition to
smoothies simple and tasty.
We recommend using some of our milder
options to start and experimenting with more
robust flavors as you become familiar with
Broccoli, cabbage, kale, tat soi and
sunflowers all add high vitamin and mineral
content to your smoothie with a mild flavor.
Chef’s Note: Most live trays can be held in the walk-in for up to
a week. Be sure to store them on the top rack to comply with
food safety regulations. They will not continue to grow but
they will stay alive and be ready to cut when you are.