Microgreens: Culinary Inspiration
When we first started cooking with microgreens, we were surprised at how different they all tasted. These are not your average salad greens, and they pack in powerful flavors for such small leaves. As we launch our spring CSA subscription—introducing beet, pea, sunflower, and purple radish microgreens—here are some potential pairings to spark your culinary creations. We’re constantly testing new recipes and we’ll update this page with hyperlinks throughout the season.
Beet Microgreens
Flavor profile: earthy, rich, sweet
Try with:
Kale salad + sliced apples + walnuts + lemon juice + olive oil
Sandwich: ham + mustard + mayo + cheddar
Crackers + tinned sardines + sour cream + chives
Tzatziki sauce: yogurt + lemon juice + cucumber + garlic
Olive oil + balsamic vinegar
Goat cheese
Dill
Poppy seeds?
Pea Microgreens
Flavor profile: mild, sweet, savory, fresh
Try with:
Rice
Poke bowls
Butter
Cold pasta salad: pasta shells + peas + shrimp + mayo + red wine vinegar
Omelette: eggs + parmesan
Pizza: mozzarella + pesto + olive oil
Spring rolls
Couscous
Lemon zest
New potatoes
Bacon crumbles
Mint
Sunflower Microgreens
Flavor profile: grassy, pea-like, mild, crunchy, sweet
Try with:
Green smoothie
Eggs
Stir-fry
Tofu
Soy sauce + rice vinegar
Avocado toast
Chicken + white beans + Mama Lil’s Peppers
Cold wheat berries + dried cranberries + oranges + olive oil + lemon juice
Garlic fries?
Prosciutto
Charcuterie board
Purple Radish Microgreens
Flavor profile: bright, spicy, peppery
Try with:
Rice
Salad
Butter + garlic
Sesame oil + red pepper chili flakes
Celery + blue cheese
Scallions
Shrimp
Bahn mi? baguette + Chinese BBQ pork + mayo + cilantro + sriracha
Tofu