Recipes

Microgreens
Lettuce
Leafy Greens

Microgreens

Microgreens are incredibly versatile and can be used to enhance a wide range of dishes due to their concentrated flavors and nutritional benefits. Here are typical use cases for your Sunflower, Radish, and Pea Shoot microgreens, along with simple recipes that highlight each.

Common Uses for Microgreens

Garnish

Microgreens add a burst of color and flavor when used as a topping for soups, salads, sandwiches, and even main courses.

Salads

They can serve as the base of a salad or mixed with other greens to add texture and taste.

Smoothies

Microgreens offer a crisp, fresh element in wraps, tacos, or sandwiches.

Wraps & Tacos

Microgroenten bieden een knapperig, vers element in wraps, taco's of sandwiches.

Stir-fries

Certain microgreens, like pea shoots, are great when lightly sautéed or added to stir-fries.

Microgreen Recipes

Sunflower Microgreens & Avocado Toast
Featuring: Sunflower Microgreens
Serves: 1
Ingredients:
  • 1 slice of whole-grain bread, toasted
  • ½ avocado
  • Handful of sunflower microgreens
  • Salt and pepper to taste
Instructions:
  • Mash the avocado and spread it over the toasted bread.
  • Top with a generous handful of sunflower microgreens.
  • Sprinkle with salt and pepper to taste.
  • Enjoy as a nutritious breakfast or snack with added crunch and nuttiness from the microgreens!
Radish Microgreens Salad with Lemon Vinaigrette
Featuring: Radish Microgreens
Porties: 2
Ingredients:
  • 1 cup Radish Microgreens
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste
Instructions:
  • Place the radish microgreens in a salad bowl.
  • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  • Drizzle the dressing over the microgreens and toss lightly.
  • Serve immediately as a refreshing side salad with a peppery kick.
Pea Shoot & Garlic Stir-Fry
Featuring: Pea Shoots
Serves: 2
Ingredients:
  • 2 cups pea shoots
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • Salt to taste
Instructions:
  • Heat the olive oil in a pan over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the pea shoots and stir-fry for 2-3 minutes until they wilt slightly but are still vibrant.
  • Season with salt and serve as a quick side dish or over rice.
Radish Microgreens Egg Sandwich
Featuring: Radish Microgreens
Serves: 1
Ingredients:
  • 1 egg, fried or scrambled
  • Handful of radish microgreens
  • 1 slice of bread, toasted
  • Salt and pepper to taste
Instructions:
  • Cook the egg to your liking (fried or scrambled).
  • Place the egg on the toasted bread and top with a handful of radish microgreens.
  • Season with salt and pepper, and enjoy this quick, flavorful sandwich.
Pea Shoot & Cucumber Wrap
Featuring: Pea Shoots
Serves: 1
Ingredients:
  • 1 tortilla or flatbread
  • ¼ cup hummus
  • 1 small cucumber, sliced thin
  • Handful of pea shoots
Instructions:
  • Spread the hummus evenly over the tortilla or flatbread.
  • Arrange the cucumber slices and pea shoots on top.
  • Roll up the wrap tightly and slice in half. Perfect for a light, fresh lunch.
Sunflower Microgreen Smoothie Boost
Featuring: Sunflower Microgreens
Serves: 1
Ingredients:
  • 1 banana
  • 1 handful sunflower microgreens
  • ½ cup almond milk (or any milk of your choice)
  • 1 tsp honey (optional)
Instructions:
  • Blend the banana, sunflower microgreens, and almond milk together until smooth.
  • Add honey to taste, if desired.
  • Enjoy a quick, nutritious smoothie with a mild nutty taste from the sunflower microgreens.
Sunflower Microgreens & Cheese Omelette
Featuring: Sunflower Microgreens
Serves: 1
Ingredients:
  • 2 eggs, beaten
  • ¼ cup grated cheese (any variety you like)
  • Handful of sunflower microgreens
  • Salt and pepper to taste
Instructions:
  • Whisk the eggs and pour into a preheated non-stick pan.
  • Once the eggs start to set, sprinkle cheese on one side of the omelette.
  • Add sunflower microgreens on top of the cheese, then fold the omelette.
  • Cook until the eggs are fully set, season with salt and pepper, and serve.

These simple, fresh recipes showcase the versatility of your microgreens while keeping the ingredient lists short and easy to follow. They demonstrate how microgreens can elevate everyday meals with minimal effort. Let me know if you'd like to add more or adjust these recipes!

Lettuce

Lettuce is more than just a salad base – each variety has its own unique texture and flavor that can be used in various simple, delicious dishes. Whether it's crunchy, tender, or buttery, there's a perfect lettuce for every recipe. Below are easy, minimal-ingredient recipes featuring each of your lettuce varieties.

Lettuce Recipes

Romaine Lettuce Caesar Salad
Featuring: Romaine Lettuce
Serves: 2
Ingredients:
  • 1 head of Romaine Lettuce, chopped
  • ¼ cup Parmesan cheese, grated
  • ½ cup croutons
  • 2 tbsp Caesar dressing (store-bought or homemade)
Instructions:
  • Rinse and chop the Romaine lettuce into bite-sized pieces.
  • In a salad bowl, toss the lettuce with Parmesan cheese and croutons.
  • Drizzle the Caesar dressing over the salad and toss gently to combine.
  • Serve immediately as a classic, crunchy side dish or light lunch.
Butterhead Lettuce & Avocado Wraps
Featuring: Butterhead Lettuce
Serves: 2
Ingredients:
  • 1 head Butterhead Lettuce, leaves separated
  • 1 avocado, sliced
  • ½ cup hummus
  • Salt and pepper to taste
Instructions:
  • Rinse and dry the Butterhead lettuce leaves, keeping them whole.
  • Spread a tablespoon of hummus on each lettuce leaf.
  • Place a few avocado slices on top, season with salt and pepper.
  • Roll up each lettuce leaf like a wrap and enjoy these fresh, healthy, and light snacks or appetizers.
Iceberg Lettuce & Tomato Sandwich
Featuring: Iceberg Lettuce
Serves: 1
Ingredients:
  • 2 slices of whole-grain bread, toasted
  • 1-2 large Iceberg Lettuce leaves
  • 1 tomato, sliced
  • 1 tbsp mayonnaise
  • Salt and pepper to taste
Instructions:
  • Spread mayonnaise on the toasted bread slices.
  • Layer the Iceberg lettuce leaves and tomato slices on one slice of bread.
  • Sprinkle with salt and pepper, then top with the second slice of bread.
  • Slice the sandwich in half and enjoy a crispy, refreshing classic.
Curly Leaf Lettuce with Lemon & Olive Oil
Featuring: Curly Leaf Lettuce
Serves: 2
Ingredients:
  • 1 bunch of Curly Leaf Lettuce, torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste
Instructions:
  • Rinse and dry the curly leaf lettuce.
  • In a bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  • Toss the lettuce in the dressing until well-coated.
  • Serve as a simple, light salad with a slight citrusy tang.
Oak Leaf Lettuce & Herb Salad
Featuring: Oak Leaf Lettuce
Serves: 2
Ingredients:
  • 1 head of Oak Leaf Lettuce, torn into bite-sized pieces
  • 1 tbsp fresh herbs (parsley, cilantro, or dill), chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste
Instructions:
  • Rinse and tear the Oak Leaf lettuce into bite-sized pieces.
  • In a bowl, toss the lettuce with the fresh herbs.
  • Drizzle olive oil and balsamic vinegar over the salad, then season with salt and pepper.
  • Toss gently and serve for a fresh, herbaceous salad perfect as a side.
Crisp Leaf Lettuce Tacos
Featuring: Crisp Leaf Lettuce
Serves: 2
Ingredients:
  • 4 large Crisp Leaf Lettuce leaves
  • ½ cup cooked ground beef or turkey (or plant-based alternative)
  • ¼ cup shredded cheese
  • 2 tbsp salsa or sour cream
Instructions:
  • Use the Crisp Leaf lettuce leaves as taco shells.
  • Spoon the cooked ground beef or turkey into each leaf.
  • Top with shredded cheese and a dollop of salsa or sour cream.
  • Serve as light, crunchy lettuce tacos with minimal prep!

These simple recipes highlight the different textures and flavors of each lettuce variety. They are perfect for quick meals or snacks and demonstrate how each type of lettuce can be used in a variety of delicious, no-fuss dishes.

Leafy Greens

Leafy greens are not only packed with nutrients but are also incredibly versatile in cooking. Whether you're using them fresh in salads or lightly sautéing them, their bold flavors and vibrant colors can elevate any dish. Here are some easy, delicious recipes featuring rocket salad, turnip tops, spinach, and Swiss chard.

Leafy Greens Recipes

Rocket Salad (Arugula) & Parmesan Salad
Featuring: Rocket Salad (Arugula)
Serves: 2
Ingredients:
  • 2 cups rocket salad (arugula)
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • ¼ cup shaved Parmesan cheese
  • Salt and pepper to taste
Instructions:
  • In a salad bowl, toss the rocket salad with olive oil and lemon juice.
  • Add the shaved Parmesan cheese on top.
  • Season with salt and pepper to taste, toss gently, and serve.
  • This simple salad has a peppery kick from the arugula, balanced by the salty Parmesan.
Turnip Tops & Garlic Sauté
Featuring: Turnip Tops
Serves: 2
Ingredients:
  • 2 cups turnip tops, washed and chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions:
  • Heat olive oil in a large pan over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped turnip tops and sauté for 3-4 minutes until tender.
  • Season with salt and pepper and serve as a side dish or on top of cooked grains like quinoa or rice.
Spinach & Feta Scramble
Featuring: Spinach
Serves: 1
Ingredients:
  • 1 cup fresh spinach, washed
  • 2 eggs, beaten
  • ¼ cup crumbled feta cheese
  • 1 tsp olive oil
  • Salt and pepper to taste
Instructions:
  • Heat olive oil in a pan over medium heat.
  • Add the spinach and sauté until wilted, about 1-2 minutes.
  • Pour the beaten eggs over the spinach and stir to scramble.
  • Once the eggs are cooked, remove from heat and stir in crumbled feta cheese.
  • Season with salt and pepper and enjoy a quick, nutrient-packed breakfast or lunch.
Swiss Chard & Lemon Sauté
Featuring: Swiss Chard
Serves: 2
Ingredients:
  • 2 cups Swiss chard, chopped (including stems)
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions:
  • Heat olive oil in a large pan over medium heat.
  • Add the garlic and sauté for 1 minute.
  • Add the chopped Swiss chard stems first and sauté for 2 minutes, then add the leaves.
  • Cook until the leaves are wilted, about 3-4 minutes.
  • Drizzle with lemon juice, season with salt and pepper, and serve as a light, flavorful side.
Rocket (Arugula) & Tomato Pizza
Featuring: Rocket Salad (Arugula)
Serves: 2
Ingredients:
  • 1 pre-made pizza crust or flatbread
  • 1 cup rocket salad (arugula)
  • 1 tomato, sliced
  • ¼ cup grated mozzarella cheese
  • 1 tbsp olive oil
Instructions:
  • Preheat oven according to pizza crust instructions.
  • Top the pizza crust with sliced tomato and grated mozzarella cheese.
  • Bake until the cheese is melted and the crust is golden.
  • Remove from the oven and immediately top with fresh rocket salad (arugula).
  • Drizzle with olive oil and serve for a peppery, fresh pizza topping.
Spinach & Pine Nut Salad
Featuring: Spinach
Serves: 2
Ingredients:
  • 2 cups fresh spinach
  • 2 tbsp toasted pine nuts
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste
Instructions:
  • In a salad bowl, toss the spinach with toasted pine nuts.
  • Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
  • Serve as a light and refreshing side salad, perfect with grilled meats or fish.
Swiss Chard & Chickpea Stew
Featuring: Swiss Chard
Serves: 2
Ingredients:
  • 2 cups Swiss chard, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions:
  • Heat olive oil in a large pan over medium heat.
  • Add the garlic and sauté for 1 minute until fragrant.
  • Add the chickpeas and Swiss chard, stirring to combine.
  • Cook for 5-7 minutes, until the Swiss chard is wilted, and the chickpeas are heated through.
  • Season with salt and pepper, and serve as a hearty, healthy stew.