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This Week's Vegetable Recipe Blog Feature: Creative Ways to Use & Enjoy Microgreens
With tomorrow being the 1st day of March, it has me thinking all things green and new! Not only because St. Patrick’s Day is approaching, but also because we’re one month closer to Spring vegetables.
First off, for those unfamiliar with microgreens, these are young edible plants harvested shortly after germination. They offer a mild, slightly peppery taste similar to mature broccoli—but with more concentrated nutrients.
They’re rich in antioxidants, vitamins A, C, and K, support immune health, help with digestion, and add a burst of freshness when many vegetables are less abundant. Plus, our microgreens are grown locally in Burlington.
Keep reading for creative ways to add these nutritious greens to your meals this week! Enjoy & Happy Cooking!
Recipes
Honey Microgreens Smoothie
Created by: Clever Recipes
Yes, you can even turn them into a delicious beverage! A great start to your day or an energizing afternoon snack.
Ingredients
- 1 cup broccoli microgreens
- 1 banana
- 1 cup spinach
- 1 cup almond milk (or your preferred milk)
- 1 TBSP chia seeds
- 1 tsp honey (raw or liquid)
Instructions
- Blend all ingredients until smooth.
- Taste and adjust sweetness by adding more honey if needed.
- Serve chilled or enjoy as a smoothie bowl topped with fruits and nuts.
Dietary Tip: Add a scoop of protein powder for extra protein, making it a perfect post-workout snack.
Broccoli Microgreens Pesto
Created by: Clever Recipes
This pesto will elevate any meal—toss it with pasta, spread it on bread, or use it as a flavorful garnish for grilled vegetables.
Ingredients
- 2 cups broccoli microgreens
- ½ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts
- 2 garlic cloves
- ½ cup olive oil
- Salt to taste
Instructions
- Combine all ingredients in a food processor or blender.
- Pulse until smooth, scraping down the sides as needed.
- Serve immediately or store in the refrigerator.
Roasted Squash, Microgreens Quinoa Salad
Created by: Chef de Home
A quick and nutritious lunch for busy weekdays or a delightful dinner side dish with your favorite protein.
Ingredients
- 1 lb acorn squash, diced into bite-size pieces
- 1 TBSP olive oil
- 1 tsp smoked red pepper (or smoked paprika)
- Salt to taste
- ½ cup broccoli microgreens
- ¼ cup quinoa (red or rainbow)
- ½ cup water
Instructions
- Preheat the oven to 425°F. Toss the squash with olive oil, salt, and smoked paprika, and roast for about 25 minutes until tender.
- Rinse and cook quinoa in water with a pinch of salt until the liquid is absorbed.
- Combine the roasted squash, quinoa, microgreens, and your favorite dressing. Toss gently and serve immediately or at room temperature.
Note: You can prepare the components ahead of time and store them in separate containers in the fridge for up to 2 days.
Roasted Broccoli Microgreen Soup
Created by: Matthew Kadey
Ingredients
- 1 head broccoli, cut into small florets
- 1 large yellow onion, cut into wedges
- 4 garlic cloves, peeled
- 1 TBSP grapeseed oil
- 1/4 tsp salt
- 4 cups vegetable broth (preferably salt free)
- 2 cups microgreens, plus extra for garnish
- 3 oz feta cheese, chopped (plus extra for garnish)
- 1 cup cooked or canned navy beans
- Juice of 1/2 lemon
- 1/2 tsp chili powder (optional)
- 3 TBSP unsalted roasted sunflower seeds
- 2 TBSP extra-virgin olive oil
Instructions
- Preheat the oven to 425°F. Toss broccoli, onion, and garlic with oil and salt, then roast until slightly charred (about 25 minutes), stirring once.
- Blend the roasted vegetables with the broth, microgreens, feta, beans, lemon juice, and chili powder until smooth. Warm the soup in a saucepan, thinning with extra broth if necessary.
- Serve garnished with additional microgreens, feta, sunflower seeds, and a drizzle of olive oil.