Micro Greens, Macro Flavour

Ingredients:

• 2 cups of mixed microgreens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Wash and thoroughly dry the microgreens. You can use a salad spinner or gently pat them dry with paper towels.
2. In a large bowl, combine the microgreens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
3. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste.
4. Drizzle the dressing over the salad and gently toss to coat the ingredients evenly.
5. Serve immediately as a refreshing and nutritious side dish or add grilled chicken or tofu to make it a complete meal.

Ingredients:

• 8oz/226g of your favorite pasta (such as spaghetti or penne)
• 2 cups packed microgreens
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• Grated lemon zest for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine the microgreens, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture reaches a smooth consistency. You may need to scrape down the sides of the bowl.
4. Season the pesto with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
5. Toss the cooked pasta with the microgreen pesto until well coated.
6. Serve the pesto pasta warm, garnished with grated lemon zest if desired.

Ingredients:

• 2 slices of whole-grain bread (or bread of your choice)
• 1 ripe avocado
• 1 cup microgreens
• 1 lemon
• Salt and pepper to taste
• Optional toppings: sliced cherry tomatoes, red pepper flakes, or a poached egg

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and squeeze in the juice of half a lemon. Season with salt and pepper and mix until well combined.
3. Once the toast is ready, spread the mashed avocado evenly on each slice.
4. Top the avocado toast with a generous amount of microgreens.
5. If desired, add extra toppings like sliced cherry tomatoes, a pinch of red pepper flakes for some heat, or a poached egg for extra protein.
6. Squeeze a bit more lemon juice over the top for added freshness.
7. Serve your Microgreen and Avocado Toast as a nutritious and satisfying breakfast or snack.

Ingredients:

For the Spring Rolls:

• Rice paper wrappers
• Assorted microgreens
• Julienne-cut vegetables (carrots, cucumber, bell peppers)
• Cooked rice vermicelli noodles (optional)
• Cooked and shredded chicken, shrimp, or tofu (optional)
• Fresh herbs (mint, basil, or coriander)
• Rice vinegar for dipping the rice paper wrappers

For the Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1/4 cup warm water (adjust for desired consistency)
• Crushed red pepper flakes (optional, for some heat)

Instructions:

1. Prepare all your fillings: Wash and dry the microgreens, julienne-cut the vegetables, and cook the vermicelli noodles (if using) according to package instructions.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens but is still slightly firm. Place it on a clean, damp kitchen towel or a plate.
3. Start assembling your spring roll by adding a small handful of microgreens, vegetables, noodles, protein (if using), and fresh herbs in the center of the rice paper wrapper.
4. Fold in the sides of the wrapper and then roll it up tightly from the bottom, similar to rolling a burrito.
5. Repeat the process with the remaining ingredients.
6. To make the peanut dipping sauce, whisk together peanut butter, soy sauce, honey, rice vinegar, minced garlic, and warm water in a bowl until smooth. Adjust the water to achieve your preferred dipping sauce consistency. Add red pepper flakes if you want some heat.
7. Serve the microgreen spring rolls with the peanut dipping sauce on the side.

Microgreen & Goat Cheese Stuffed Chicken Breast

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup microgreens
• 2 ounces goat cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

Instructions:

1. Preheat your oven to 190°C (Gas Mark 5).
2. Flatten the chicken breasts: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 (~1.25cm) inch thick.
3. In a small bowl, mix the minced garlic and olive oil.
4. Season both sides of each chicken breast with salt and pepper. Brush one side of each breast with the garlic and olive oil mixture.
5. Lay a generous handful of microgreens on the non-oiled side of each chicken breast.
6. Crumble the goat cheese evenly over the microgreens on each breast.
7. Carefully fold the chicken breasts in half to encase the microgreens and goat cheese. Secure with toothpicks or tie with kitchen twine to hold the filling in place.
8. Heat an oven-safe skillet over medium-high heat. Add a little olive oil to the pan if necessary.
9. Place the stuffed chicken breasts, seam-side down, into the hot skillet. Sear for 2-3 minutes on each side until they develop a golden brown crust.
10. Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the chicken reaches an internal temperature of 74°C.
11. Remove the stuffed chicken breasts from the oven and let them rest for a few minutes.
12. Slice the chicken into medallions and serve, drizzling any pan juices over the top.