Recipes

Roasted Squash, Mustard Microgreens & Quinoa Salad

If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then be sure to buy some microgreens from us!

Microgreens supply higher amount of vitamins and carotenoids than their fully grown counterparts. Packed with punch of taste and nutrition, microgreens are here to stay my friends!

You can also substitute the squash for sweet potatoes, and add nuts to the salad for some crunch. 

SERVES: 2

INGREDIENTS: 

Sesame Garlic Dressing
1 Tbsp tahini paste (sesame paste)
2 Tbsp olive oil
2 cloves of garlic
2 Tbsp oregano (use 1-2 sprigs of leaves or 1/2 Tbsp dried)
2 Tbsp cilantro (leaves only)
1/2 jalapeno 
3 Tbsp apple cider vinegar
salt & pepper (to taste)

Roasted Squash Salad
1 lbs squash (diced into bite sized pieces)
1 Tbsp olive oil
1 tsp smoked red pepper (or smoked paprika)
salt 
50g mustard microgreens (alt. kale microgreens)

Quinoa
45 g quinoa
160 ml water
1/4 tsp salt

DIRECTIONS:

1. Preheat oven to 220 C. Slice squash to bite sized pieces. Theres no need to peel the skin, as squash's skin get very soft from roasting. Place on a baking sheet and drizzle the olive oil. Toss well, and spread out the squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, for about 25 minutes. 

2. To make the dressing, combine all the ingredients in a food processor jar. Pulse to make a dressing. You can also puree it very fine, if you wish. 

3. Transfer dressing to a jar or bowl and set aside. 

4. To cook quinoa, rinse first and then add to a medium saucepan with salt and water. Bring it to a boil, then reduce heat, cover, and simmer until the liquid has been absorbed and quinoa is tender and sprouted - about 15 minutes. Transfer to bowl and fluff with a fork. Set aside. 

5. Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer to salad bowl. Add quinoa, half of dressing, and toss to combine gently. Mix in microgreens just before serving. Drizzle rest of dressing on top. Serve immediately or at room temperature!

SOURCE: https://www.chefdehome.com/recipes/501/roasted-acorn-squash-microgreens-and-quinoa-salad

Garlicky Collard Greens

Collard greens can be sandy, so to clean them, submerge them in water to loosen any grit, then wash and dry. This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness.

SERVES: 4

INGREDIENTS:

500 g chopped collard greens
2 Tbsp olive oil
4 cloves garlic, minced (about 4 tsp)

DIRECTIONS:

1. Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.

2. Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant.

3. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.

SOURCE: https://www.vegetariantimes.com/recipes/garlicky-collard-greens

 

 

Fennel Gratin

Bored of the same old side dishes? Fennel is a versatile veggie that goes gorgeously with fish. 

SERVES: 4 

INGREDIENTS:

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove crushed
200 ml double cream
50g parmesan 

DIRECTIONS:

1. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil

2. Trim the fennel tops, then cut into wedges

3. Boil for 5-6 mins, then drain well.

4. Arrange in an ovenproof dish, season and sprinkle with nutmeg.

5. Stir the garlic into the cream and pour over the fennel.

6. Top with the Parmesan, then bake for 20 mins until golden.

SOURCE: https://www.bbcgoodfood.com/recipes/4784/fennel-gratin

Brussel Sprouts with Garlic and Cheese

Jazz up your Brussels Sprouts with a hint of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!

INGREDIENTS:

500g brussel sprouts
3 cloves garlic thinly sliced or chopped
25 g grated parmesan cheese
salt and pepper to taste
3 Tbsp olive oil

DIRECTIONS:

1. Pre-heat your oven to 180C
2.  If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking
3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
4. Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Source: https://www.errenskitchen.com/the-best-brussels-sprouts-of-your-life/

 

Blue Cheese & Bacon Lettuce Boats

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack!

INGREDIENTS:

180g ounces smoky bacon
2/3 cup whole-milk yoghurt (not greek)
1 garlic clove, finely grated
2 tsp fresh lemon juice
1/2 tsp honey
salt
freshly ground pepper
180g blue cheese, crumbled 
2 heads romaine lettuce
2 Tbsp finely chopped chives
lemon wedges (for serving)

DIRECTIONS:

1. Cook bacon in a medium saucepan over medium-low heat, turning often, until brown and crisp and fat is rendered, 8–10 minutes.
2. Transfer to paper towels and let cool (reserve rendered fat for another use, or discard, though that’d be sad).
3. Chop bacon and set aside.
4. Using a fork, mix yogurt, garlic, lemon juice, honey, and half of blue cheese in a medium bowl, mashing away to break up cheese.
5. Season with salt and pepper. Spoon 1–2 tsp. yogurt mixture into centers of lettuce leaves, then top with evenly with bacon and remaining cheese.
6. Season with salt and pepper. Transfer lettuce leaves to a fancy serving platter you thought you’d never use and top with chives.
7. Squeeze lemon wedges over and serve.

SOURCE: https://www.bonappetit.com/recipe/blue-cheese-and-bacon-lettuce-boats

Wheatgrass Juice

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Spaghetti with Mascarpone, Meyer Lemon, Spinach & Hazelnuts

The Meyer lemon is sweeter than a regular lemon but still tart. Together with mascarpone, they make a great sauce - lighter than a typical cream sauce but still silky and rich. 

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