This week’s Vegetable Box Feature: Microgreens... they aren’t just for salads!
Did you know?
Though we may just now be seeing microgreens on menus in recent years, their origin as a health food trend began in the 1980’s in San Francisco.
How to Store Them:
Store microgreens in the fridge and wash just before use in cold water to avoid damaging them.
How to Use Them:
Microgreens lose their nutrients very quickly when cooked, so try to eat them raw as much as possible. They are packed full of flavour, so try incorporating them into dishes in small amounts at first. Microgreens add a pop of colour to almost any dish, try using them as a garnish on pizza, avocado toast or even on top of soup. Add them to salads, sandwiches or wraps like you would lettuce or blend them into a smoothie to increase your nutrient intake.
Sweet Potato Hash Egg Skillet
Created By: Erin Alderson
This sweet potato hash skillet is a play on the traditional egg and potato breakfast. The hash is full of flavor and makes for the perfect, hearty breakfast.
1lb sweet potatoes
¼ yellow onion
1 large garlic clove
1 TBSP olive oil
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp salt
2 large eggs
Red pepper flakes
1. Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes.
Tips & Tricks: I love using microgreens to top egg skillets. They add a bit of freshness and you can add a bit more flavor. I used broccoli microgreens for this specific recipe but you can use any!
Created by: Hamama
Delicious on a cold winter day!
2 Tbsp olive oil
1 cup celery, chopped
1 small onion, chopped
5 garlic cloves, minced
2 medium or 1 large sweet potato, 1 inch cubed
1 15oz can white beans
1/2 cup fresh basil, minced
1/4 cup fresh parsley, minced
1 handful of microgreens
1 TBSP fresh thyme
1 ½ tsp dried oregano
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1 bay leaf
1 medium zucchini squash, 1/4 inch slice
1 head broccolini, separated into small florets
6 cups Vegetable broth
2 cups water
Fresh ground black pepper
Pasta, cooked Al Dente
1. Heat olive oil in a large Dutch oven/soup pot. Add onions and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds. Season with salt and pepper. (I think it is important to season as you go. Layering the flavors creates a nice amount of depth to your soup.)
Pineapple Orange Green Smoothie with Microgreens
Created By: Flavour & Savour
A delicious, filling and healthy start to your day, post workout fuel or an afternoon power up!
1 ripe banana (peeled)
1/2 cup fresh pineapple
1 cup orange juice
3 cups microgreens
1 Tbsp. chia seeds
1 TBSP hemp hearts
1 TBSP Collagen (powder, optional)
4 ice cubes
1. Add all ingredients to a blender and blend until smooth.
Created By: Ingarden
This versatile pesto recipe calls for any of your favorite microgreens. this quick recipe will show you exactly how to make a superfood pasta sauce!
3 cups of microgreens
2 cloves garlic
1/2 lemon of juice
1/2 cup nut of choice (pine nuts, walnuts, macadamia, pistachios, etc.), coarsely chopped
1/3 cup freshly grated vegan parmesan cheese
2/3 cup extra virgin olive oil (you may add more for a thinner pesto)
⅛-¼ tsp salt and freshly ground black pepper, to taste
1. In a food processor, combine garlic, salt, and pepper. Pulse until a paste forms. Add the nuts and repeat. Add the cheese and repeat.
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