Recipes
Chicken Microgreen Salad
With Assorted Microgreens
Ingredients:
- 2 cans of chicken
- ¼ cup celery
- ¼ cup red onion
- ¼ cup red grapes
- ⅛ cup almonds
- 1 tsp dijon mustard
- ¼ cup Greek yogurt
- ¼ cup avocado mayo
- 1 garlic clove, minced
- ¼ cup mustard microgreens
- ¼ cup radish microgreens
- ¼ cup salad mix microgreens
- Salt & pepper to taste
Instructions:
- Prepare the Chicken: Start by draining the cans of chicken and placing the chicken in a large mixing bowl. Use a fork to shred the chicken to your preferred texture.
- Chop the Fresh Ingredients: Roughly chop the celery, red onion, and red grapes. Add them to the bowl along with the almonds finely chopped.
- Mix the Dressing: In a separate small bowl, combine the Dijon mustard, Greek yogurt, avocado mayo, and minced garlic. Stir until smooth to create a creamy, tangy dressing that binds the salad together.
- Add the Microgreens: Toss in the mustard microgreens, radish microgreens, and salad mix microgreens, or substitute with your favorite microgreen variety. Both mild and spicy microgreens work great in this recipe.
- Combine Everything: Pour the dressing over the chicken mixture and gently fold everything together until the salad is evenly coated. Season with salt and pepper to taste.
- Serve: Your microgreen-packed chicken salad is ready to enjoy! Serve it on toast, wraps, or just dig in with a spoon straight from the bowl.
Why Microgreens? Microgreens aren’t just a garnish! Mustard and radish microgreens add a peppery kick, while the salad mix gives a variety of textures and flavors. Plus, they’re packed with nutrients, giving this dish a health boost. Microgreens are rich in vitamins, minerals, and antioxidants, making your everyday chicken salad a superfood-packed meal.
Enjoy this easy, wholesome recipe any time you’re in the mood for a satisfying meal!
Pea Shoot Pesto Pasta
With Amaranth Microgreens
Ingredients:
- 12 oz pasta of your choice (fusilli or spaghetti work great)
- 1 cup fresh peas (or frozen, thawed)
- 1 cup pea shoots
- ¼ cup fresh basil leaves
- 1 garlic clove, minced
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- ¼ cup toasted pine nuts (or walnuts)
- Juice of ½ lemon
- Salt & pepper to taste
- ¼ cup amaranth microgreens (for topping)
- Extra grated Parmesan for serving (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Make the Pea Pesto: In a food processor, combine the fresh peas, pea shoots, basil leaves, minced garlic, Parmesan cheese, and toasted pine nuts. Pulse until everything is roughly chopped.
- Add Olive Oil and Lemon: With the food processor running, slowly drizzle in the olive oil. Add the lemon juice and season with salt and pepper to taste. Blend until smooth. If the pesto is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Combine the Pesto and Pasta: In a large bowl, toss the cooked pasta with the pea pesto. Mix well until the pasta is fully coated. If needed, add more pasta water to loosen the sauce.
(Note: To make this dish into more of a pasta salad, roughly chop some pea shoot microgreens and mix them with the pesto pasta.) - Plate and Garnish: Divide the pesto pasta into bowls or plates. Top each serving with a generous sprinkle of amaranth microgreens for a burst of color and added nutrients. Add extra grated Parmesan if desired.
- Serve and Enjoy: Your pea pesto pasta is ready! This dish is light, fresh, and packed with flavors and textures. The peppery amaranth microgreens on top add a wonderful finishing touch to the vibrant green pesto.