Here's a recipe book for Microgreens:

  1. Microgreen Salad:

  • 2 cups of mixed microgreens (such as kale, broccoli, arugula, and radish)

  • 1/2 cup of cherry tomatoes, halved

  • 1/4 cup of sliced red onion

  • 1/4 cup of crumbled feta cheese

  • 1 tablespoon of balsamic vinegar

  • 1 tablespoon of extra-virgin olive oil

  • Salt and pepper to taste

Combine the microgreens, cherry tomatoes, red onion, and feta cheese in a large bowl. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.

  1. Microgreen Pesto:

  • 1 cup of mixed microgreens (such as basil, parsley, and arugula)

  • 1/2 cup of grated Parmesan cheese

  • 1/4 cup of pine nuts

  • 2 cloves of garlic

  • 1/4 cup of extra-virgin olive oil

  • Salt and pepper to taste

In a food processor, combine the microgreens, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. With the motor running, slowly pour in the olive oil and blend until the pesto is smooth.

  1. Microgreen and Goat Cheese Omelet:

  • 2 eggs

  • 1 tablespoon of butter

  • 1/4 cup of crumbled goat cheese

  • 1/4 cup of mixed microgreens (such as kale and arugula)

  • Salt and pepper to taste

In a small bowl, whisk together the eggs, salt, and pepper. In a nonstick skillet, melt the butter over medium heat. Pour in the egg mixture and let it cook for 1-2 minutes. Sprinkle the microgreens and goat cheese over half of the omelet. Use a spatula to fold the other half over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are set.

  1. Microgreen Smoothie:

  • 1/2 cup of mixed microgreens (such as spinach, kale, and arugula)

  • 1 banana, sliced

  • 1/2 cup of frozen mixed berries

  • 1/2 cup of almond milk

  • 1 tablespoon of honey

  • 1/2 teaspoon of vanilla extract

In a blender, combine the microgreens, banana, mixed berries, almond milk, honey, and vanilla extract. Blend until smooth and creamy. Serve immediately.

  1. Microgreen and Mushroom Risotto:

  • 1 cup of Arborio rice

  • 4 cups of vegetable broth

  • 1/4 cup of diced onion

  • 1 clove of garlic, minced

  • 1/2 cup of sliced mushrooms

  • 1/4 cup of mixed microgreens (such as arugula and radish)

  • 1/4 cup of grated Parmesan cheese

  • 2 tablespoons of butter

  • Salt and pepper to taste

In a large pot, heat the vegetable broth over medium heat. In a separate pot, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened. Add the rice and stir to coat with the butter. Add 1 cup of the hot broth to the rice and stir constantly until the broth is absorbed. Repeat with the remaining broth, adding 1 cup at a time, until the rice is cooked and creamy. Stir in the mushrooms, microgreens, Parmesan cheese, salt, and pepper. Serve hot.