Gourmet Mushroom Veggie Burger

Gourmet Mushroom Veggie Burger

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Micro Mix, Your Choice

Ingredients
  

  • 1 frozen veggie burger
  • 1/2 bell pepper, seeds removed
  • 1 handful of microgreens
  • 1 Siracha
  • 1 egg

Instructions
 

  • Start by cooking your veggie burger in a frying pan on the stove. I usually do able 4 min per side.
  • Add some oil to the pan to make sure that the veggie burger and egg don’t stick.
  • Slice your bell pepper so that you get one ring and a bunch of spears.
  • Place the ring in the frying pan, and crack your egg into the ring.
  • Place the rest of the bell pepper slices into the pan.
  • Continue until the burger and the egg are done to your liking.
  • Arrange the bell pepper slices on a plate in a nice pile.
  • Place the cooked veggie burger on the pile.
  • place the cooked egg on top of the veggie burger.
  • Spread the microgreens on the top.
  • Add some siracha if you want it to be extra spicy!

Egg White Omelette with Avocado, Goat Cheese, and Microgreens

Egg White Omelette with Avocado, Goat Cheese, and Microgreens

Prep Time 5 mins
Cook Time 5 mins
Course Breakfast
Cuisine Broccoli, Your Choice

Ingredients
  

  • 2 egg whites
  • 2 tsp milk
  • 2 tbsp olive oil
  • 3 slices of avocado

Instructions
 

  • Whisk together two egg whites and 2 tsp of milk.
  • Add mixture to a skillet with a light coat of olive oil and cook them over medium to low heat. Add some salt and pepper to the egg while cooking, flip the egg over when the bottom looks cooked.
  • Once the other side is done, transfer it to a plate fill it with sliced avocado, crumbled goat cheese, and some fresh microgreens and fold it in half
  • Enjoy

Leftover Roast Chicken Sandwich with Microgreens and Mushrooms

Leftover Roast Chicken Sandwich with Microgreens and Mushrooms

Ingredients
  

  • 1 handful of microgreens
  • 1 left over roasted chicken(any meat will work)
  • 1 sourdough bread
  • 1 slice of cheese
  • 1/4 cup mushrooms
  • 1 tbsp honey mustard dressing
  • 2 cloves of garlic
  • 1 tbsp butter

Instructions
 

  • I toasted sourdough bread with the roast chicken until the bread was crispy and brown to my liking. Meanwhile, I sautéed whole cloves of garlic and sliced organic mushrooms in butter with a little, salt, pepper and herbs de provence. Add a slice of cheddar cheese, some fresh microgreens, and honey mustard salad dressing on top, and you have yourself the most fabulous sandwich ever made. It was so good that I am making myself hungry again.

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Microgreens

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens

Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Main Course
Cuisine Micro Mix, Your Choice

Ingredients
  

Whole Wheat and Honey Pizza Dough

  • 3/4 Cup Filtered Water (110 degrees F)
  • 2 1/2 tsp Dry Active Yeast
  • 2 cup Organic Whole Wheat Flour
  • 1 tbsp honey
  • 1 tsp sea salt
  • 3 tbsp Organic Olive Oil

Other Ingredients

  • 1/2 Ricotta Cheese
  • 1/2 cup Parmesan Cheese, grated
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Pepper, Fresh Ground
  • 1/4 tsp Sea Salt
  • 1/4 cup Pistachios, Chopped
  • 4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips
  • 1/2 cup Micro Greens

Instructions
 

Whole Wheat and Honey Pizza Dough

  • Combine the water, yeast and honey together. After about 5 minuted the mixture will look frothy. Then add in the olive oil.
  • In another bowl combine the flour and sea salt and whisk together. Then combine both mixtures together and mix well with a wooden spoon and your hands.
  • Place into a bowl in a warm area and allow dough to rise. After 45 minutes, punch down and wrap in plastic wrap and place in the refrigerator until ready to use.

Other Directions

  • Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.
  • Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.
  • Before serving garnish with the remaining Pistachios and Micro Greens.

Eggplant Focaccia Bread with Spicy Salad Microgreens

Eggplant Focaccia Bread with Spicy Salad Microgreens

Cook Time 3 hrs 5 mins
Course Main Course
Cuisine Micro Mix, Your Choice

Equipment

  • 1 10×15 sheet pan with ridges
  • 1 mixer

Ingredients
  

Yeast Mix

  • 1/2 cup all-purpose flour
  • 1/2 cup warm water 105F
  • 1 1/2 tsp active dry yeast

Dough

  • 1 cup warm water 105F
  • 1 cup potato, steamed and riced
  • 2 tbsp extra virgin olive oil
  • 1 1/4 tsp kosher salt

Topping

  • 1 eggplant
  • 1/4 cup salt for the eggplant to draw out moisture
  • 1/2 tsp salt
  • 2 cloves of garlic minced
  • 1 1/2 tsp rosemary finely chopped
  • 2 tbsp water
  • 4 cup spicy microgreens

Instructions
 

Yeast

  • In a stand mixer whisk together the flour and dry yeast. Add luke warm water and whisk together for 30 seconds. Cover the bowl with plastic wrap and set aside for 30 minutes.

Dough

  • Change the mixer to the paddle attachment. Add all ingredients for the dough into the bowl and mix together at low speed (flour, warm water, potato, olive oil, and salt). Switch to the dough hook and mix again for about 6 minutes
  • While the dough is mixing, spread 2 Tbsp of olive oil onto the pan and edges.
  • Dip your hands into water and transfer the wet dough onto the baking sheet. Spread the dough onto the pan using your palms. Brush a little olive oil over the entire surface of the dough. Then cover with plastic wrap and allow the dough to rise for 2 hours until doubled in size.

Topping

  • While the dough is resting, slice eggplant into   slices and place them into a bowl with your salt. Thoroughly coat the eggplant with salt and let sit for about 30 minutes. The salt will draw out the extra moisture in the eggplant. It will not make the eggplant extra salty.
  • After 30 minutes, remove eggplant from the bowl and place in-between 2 sheets of paper towels, and press again to remove any excess moisture.

Cooking

  • Preheat the oven to 400F and place the oven grate in the bottom third of the oven.
  • Dip fingertips into the topping mixture and then press fingers into the dough like you are playing the piano, to create dents in the dough. Brush the rest of the topping mixture onto the top of the dough.
  • Then place a single layer of eggplant on top.
  • Bake the dough for 24-26 minutes. When the edges look golden brown and crisp, remove it from the oven and place it on a cooling rack for about 10 minutes.
  • Top the focaccia bread with microgreens before serving.

Microgreen Pesto

Microgreen Pesto

Prep Time 7 mins
Course Side Dish
Cuisine Micro Mix, Your Choice

Equipment

  • 1 food processor or mixer

Ingredients
  

  • 2 cup microgreens
  • 2 tbsp garlic cloves, roughly chopped
  • 2 tbsp pine nuts, walnuts, or cashews
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 cup parmesan cheese
  • 1 Pinch of salt

Instructions
 

  • In a food processor, add microgreens, garlic, nuts, lemon juice, and salt. Pulse a few times.
  • Add parmesan to the bowl and process. While the processor is on, slowly add in the olive oil.
  • done

Fresh Basil Microgreen Pasta

Fresh Basil Microgreen Pasta

Course Main Course
Cuisine Your Choice

Ingredients
  

  • 3 cups basil microgreens or your choice
  • 1/2 sea salt sea salt
  • 2 1/2 cups all purpose flour
  • 2 eggs
  • 1 tbsp olive oil
  • 3 tbsp cold water

Sauce

  • 1 stick of softened butter
  • 1/4 cup microgreens chopped finely

Instructions
 

  • Coarsely chop microgreens with knife and place into a pestle. Sprinkle with salt. Grind the microgreens and salt into a wet paste
  • Using a stand mixer add the microgreen paste, flour, olive oil, and eggs to the bowl. Mix together with the dough hook attachment on low speed for 8-10 minutes until it is smooth and stretchy. If the dough seems too dry, add a tablespoon of water.
  • Form the dough into a ball and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
  • Roll out the pasta dough with a pasta machine or by hand. Allow the sheets to dry for 15-20 minutes before cutting them into strips
  • Bring a large pot of water to a boil. Cook the fresh pasta strips for 3-4 minutes and then drain.
  • Toss pasta with butter sauce and serve

Sauce

  • In a bowl combine, softened butter, microgreens, and garlic. Mix into freshly cooked pasta. The warm pasta will help evenly distribute the butter sauce.