See below for a bunch of recipes and ideas that you can make with Superfoods Northwest microgreens!
Sumac and Microgreen Salmon Burger
1 pound salmon, skinned, pin bones removed
1/4 cup onion, finely diced
1/4 cup parsley or cilantro, finely chopped
2 1/2 tsp sumac
2 tsp freshly squeezed lemon juice
2 tsp fresh microgreens, chopped or Superfoods Northwest Pesto
1/4 cup bread crumbs
Sea salt and freshly ground black pepper
Olive oil for pan frying
Heat a tablespoon of oil in a frying pan. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.
2 cups full-fat Greek yogurt
1 large (seedless) cucumber
2 to 3 cloves of garlic, smashed to a paste
2 Tbsp finely chopped fresh dill, or other microgreens (suggest Oriental Mustard)
1 Tbsp extra virgin olive oil
Fresh lemon juice, to taste
Sea salt to taste
Grate the cucumber. Squeeze out any excess moisture. Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle. Combine the yogurt, grated cucumber, garlic, dill, and olive oil. Add lemon juice and salt to taste; refrigerate.
Spring Microgreen Salad
1 cup or more of microgreens of your choice
1 blood orange (or strawberries) cut into pieces
1/2 cubed avocado
1/2 cup of julienned cucumber
1/4 cup pecan pieces
Hard-boiled egg sliced or chopped
3 Tbsp Superfoods Northwest Pesto
1 Tbsp lemon juice
A dash of salt and pepper
Toss all the salad ingredients together. Dress, toss, and serve!
16oz Cilantro microgreens pureed
1 medium Onion chopped
4 Tbsp Superfoods Northwest Spicy Cilantro Pesto
1 Tbsp Lime juice
2 Jalapeno peppers chopped (do not remove seeds)
7 Serrano peppers chopped (do not remove seeds)
Combine ingredients in food processor or blender and pulse until all ingredients are finely chopped and mixed. Allow to sit overnight and drain excess liquid. Serve with chips.
The Ultimate Grilled Cheese
1-2 Tbsp butter
2 slices of brioche
4 slices of ham
6 thin slices of creamy brie cheese
3 slices of Swiss Gruyere cheese
6 thin slices of apple
Small handful of microgreens or 3 Tbsp. of Superfoods Northwest Pesto
1 Tbsp of whole grain mustard
Heat skillet to medium heat, add butter, let melt, and swirl to coat. Add slices of bread to skillet, and place cheese and ham on top of each slice. Cook until cheese begins to melt and the bread is golden. Top one side of bread with apple slices, mustard and microgreens. Flip loaded slices onto each other. Transfer to a plate and enjoy.
1 (5 oz) package butterhead lettuce
1 (5 oz) package romaine lettuce
1 thinly sliced watermelon radish
1 thinly sliced purple radish
1 thinly sliced green radish
3 rainbow carrots, shaved into ribbons, then shocked in an ice bath to set curl
1/2 cup thinly sliced on the bias snap peas
1/4 cup red cabbage, shredded
2 shallots, cut into rings
2 blood oranges, segmented
1/4 cup blood orange juice
1/4 cup Superfoods Northwest Pesto
1 Tbsp red wine vinegar
1 Tbsp honey
Salt and pepper, to taste
Microgreens and edible flowers for garnish
In a very large bowl, toss the lettuce and romaine with about half of the dressing. Add half the radishes, carrots, peas, shallots and orange segments and toss. Transfer to a platter. Arrange the remaining ingredients to create a colorful finish. Drizzle more vinaigrette and garnish with microgreens and edible flowers.
½ gallon beef bouillon
1Tbsp fish sauce
1Tbsp soy sauce
1 cinnamon stick
1 star anise
1stick lemongrass stick, halved lengthwise
1 red chili pepper, deseeded, cut into rings
1 oz. finely grated ginger
4 Soft-boiled eggs (approx. 7 minutes)
½ lb. rice noodles
½ lb. bean sprouts
1 spring onion incl. green part, cut into thin rings
2/3 lb. Sirloin beef, very thinly sliced
1 lime, rinsed with hot water, dabbed dry, cut into segments
1bunch peppermint leaves
1bunch sunflower microgreens
For broth, place the stock and all the other ingredients up to and including the ginger in a pan, bring to the boil. Add soup ingredients (reserve beef), simmer for approx. 8 minutes. Now add the meat, serve immediately in soup bowls. To garnish, peel the eggs and cut in half. Garnish the soup with the egg and microgreens, serve with the lime, mint and sunflower.
Egg White Omelet
Whisk together two egg whites and 2 tsp of milk. Add mixture to a skillet with a light coat of cooking spray 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.
Roasted Broccoli Microgreen Soup
1 head broccoli, cut into small florets
1 large yellow onion, sliced into 1 in wedges
4 whole garlic cloves, peeled
1 Tbsp olive oil
1/4 tsp salt
4 cups vegetable broth
2 cups microgreens, plus more for garnish
3 oz feta cheese, chopped, plus more for garnish
1 cup cooked or canned navy beans
Juice of 1/2 lemon
1/2 tsp chili powder (optional)
3 Tbsp roasted sunflower seeds
2 Tbsp Superfoods Northwest Pesto
Preheat oven to 425 F and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once. Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water. Serve soup garnished with additional microgreens and feta, sunflower seeds, and Superfoods Northwest pesto.
Quinoa Scallops with Microgreens
Oriental Lemon Sauce:
5 lemon slices – 1/4″ thick, seeds removed
1 cup Oriental Mustard microgreens
salt and pepper
Chop lemon and microgreens in a food processor. Stream in oil until it reaches a chunky dressing consistency. Season to taste with salt and pepper. Serve at room temperature.
Cook Quinoa according to package instructions. Season with sea salt and a drizzle of olive oil. Keep warm and set aside. Season cold dry scallops with Kosher salt. Heat a stainless steel sauté pan over high heat. Add canola oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. Cook over high heat for exactly two minutes to form a nice caramelized crust. Flip the scallops over with a pair of tongs, and cook for one minute only. To assemble, arrange tomato slices on a platter and top with lemon basil sauce. Place a scallop on each tomato. Arrange Quinoa around the scallops and adorn with micro greens, herbs, and/or edible flowers.
Wild Rice Salad
1/2 cup cooked wild rice
1/2 cup cooked brown long grain rice
1/2 chopped spring onion
A few sprigs of chopped flat leaf parsley, coriander and mint leaves
1 small red onion
4 Tbsp Superfoods Northwest Pesto
1/4 cup blanched almonds or walnuts
1/4 cup golden raisins
Sea salt, pepper to taste
Squeezed lemon and olive oil to taste
Microgreen Berry Summer Salad
3 1/2 cups leaf and romaine lettuce
1 cup microgreens
1 cup marionberries or blackberries
2 Tbsp pine nuts
1 ear sweet corn, cut off the cob and cooled
1/2 bunch white asparagus
4 Tbsp Superfoods Northwest Pesto
1 Tbsp Balsamic vinegar
2 Tbsp chopped capers
1 1/2 Tbsp finely chopped mint
Sea salt, pepper to taste
Rinse and dry lettuce and microgreens. Set aside. Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces. Assemble the salad by combining lettuce, microgreens, corn, asparagus, berries and pine nuts in a large bowl. Add Superfoods Northwest Pesto as dressing. Toss well and serve immediately!
Microgreens and Marinated Wild Pacific Salmon
2 Tbsp soy sauce
2 Tbsp maple syrup or honey
3 Tbsp Superfoods Northwest Pesto
1 clove minced garlic
1 lb. Wild Pacific salmon
Handful of microgreens
Garnish of seasonal berries, edible flowers, and nuts
Marinate salmon in a shallow baking dish for 30 minutes, then bake at 400F for 15 minutes, more or less depending on the thickness. It is done when no longer translucent and it flakes easily when poked with a fork. Serve warm over a bed microgreens, scattering berries for an amazing burst of cold sweetness. If served warm, with the heated marinade, no dressing is required, as the marinade is flavorful enough.
Salmon with Sweet Pea Creamed Potatoes
Sweet pea purée
1 bunch Sweet Pea microgreens finely chopped
1 tsp sea salt
½ cup of heavy whipping cream
¼ cup white wine Zest from
1 lemon (about 1 tablespoon)
Combine ingredients and set aside. Cook 2 Lbs. of Yukon Gold potatoes and cut into chunks. Pour Sweet Pea mixture over hot potato chunks. Prepare salmon in your favorite way. Salt and pepper to taste.
Northwest Chicken Salad
4 cups diced cooked and cooled chicken
1 large diced shallot
½ cup finely chopped toasted walnuts
3 Tbsp Superfoods Northwest Pesto
½ cup mayonnaise
Salt and pepper to taste
1 quart Blackberries, chopped, drain any liquid
1Tbsp apple cider vinegar
1 cup of fresh microgreens
In a large bowl mix together the diced chicken, shallots, walnuts. Mix the pesto and mayonnaise together. Add the mixture to the large bowl and season with salt and pepper to taste. Gently fold in the chopped berries and vinegar. Chill the chicken salad for about 30 minutes. Prepare the sandwich with the sliced sourdough and microgreens.
Grilled Chicken with Pesto Pasta
1 lb grilled, skinless chicken breasts or pre-cooked rotisserie chicken
10 ounces spaghetti or any other pasta shape
3/4 cup Superfoods Northwest Pesto
3/4 cup diced tomatoes
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh microgreens
Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions. Drain the pasta and return to the pot. Add the pesto and toss to coat evenly. Cut the chicken into slices and arrange it on top of the pasta. In a small bowl, combine the remaining ingredients and salt to taste. Sprinkle the mixture over the top of the chicken and pasta, serve immediately. Also try with grilled shrimp!
Microgreen Beef Roulade
1/2 pound thin-cut bacon
2 Lbs. flank steak
1 cup Superfoods Northwest Pesto
Salt and black pepper
Cook the bacon in a large pan. The roulade will seared in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.Pound the meat thin using heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface. Place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly.
Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step. Find the grain of the steak. Look at your steak. You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain. Arrange the meat until the grain faces side to side, and if it is not rectangular or square, cut it to fit. Sprinkle on some salt and black pepper.
Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Lay down the bacon across the grain of the beef. Preheat the oven to 350°F.Carefully roll the roulade up tightly, as you would a carpet. If you want, cut off any bacon that is extending beyond the steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.Sear the tied roulade in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade. Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior center of the meat reads 130°F. Remove from the oven and let it rest for 10 minutes before slicing.
Slice the roulade so each serving is wrapped in string. Serve with lemon wedges to add a little tartness to the dish.
Seared Tuna Steak
2 Tuna Steaks
Salt and Pepper
Superfoods Northwest Pesto
Prepare tuna for grilling. Grill to the doneness desired. Spread the pesto over the steaks and place under a broiler for a few minutes. Remove and plate.
Pesto and Mozzarella Stuffed Pork Chops
4 Boneless pork chops, 1/2-inch thick
1/4 cup Superfoods Northwest Pesto, divided
4 oz. Fresh mini mozzarella balls (about 16), halved
1/2 cup flour, divided
1/2 cup Panko breadcrumbs
1/2 cup vegetable oil
Using a paring knife, make a horizontal cut in each chop to form a pocket. Season chops with salt and pepper to taste. Place 1 tablespoon of the pesto and 8 mozzarella halves in the pocket of each chop. Secure with a toothpick. Set aside.
Place flour in a shallow bowl; season with salt and pepper to taste. Whisk eggs in a rimmed dish. Place breadcrumbs in a shallow dish. Place each chop in flour, coating both sides; shake off excess. Dip chops in egg to coat, then in breadcrumbs again to coat evenly, pressing to adhere. In a large skillet heat oil over medium heat. Add chops; cook 4 minutes per side or until an instant-read thermometer registers 145°F. Let stand 3 minutes before serving. For topping ideas try with spaghetti sauce or melted mozzarella cheese.