MICROGREEN RECIPE IDEAS

MICROGREENS, ROASTED SQUASH AND FARRO SALAD W/ A THYME HONEY BALSAMIC VINAIGRETTE

INGREDIENTS

FOR THE BALSAMIC VINAIGRETTE

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 1 tablespoon coarsely chopped fresh thyme leaves

  • 1/4 cup extra-virgin olive oil

  • Coarse kosher salt and ground pepper

  • Mix all ingredients a small bowl whisk together and season with salt/pepper if needed

    FOR THE SALAD

  • VIGEO GARDENS Microgreens of your choosing

  • Grilled Corn

  • Peas

  • VIGEO GARDENS Pea Shoots

  • Farro cooked according to the packaging

  • VIGEO GARDENS Micro Cilantro

  • parsley chopped

    FOR THE SQUASH

  • 2 inch small acorn squash seeded and cut into 1 to 2 wedges

  • 1 tablespoon extra virgin olive oil

  • Sprinkle of Garlic Salt

  • Sprinkle of Black pepper

  • Sprinkle of Lemon Pepper ground

    INSTRUCTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bake the acorn squash in preheated oven for 30 minutes, or until tender.

  3. To Serve Salad:

  4. Place microgreens, grilled corn, farro, peas, roasted squash, cilantro, parsley into a salad bowl then serve with salad dressing.

SMOKED SALMON WITH MICROGREENS AND HERB SALAD

INGREDIENTS

  • 1 side salmon, scaled

  • 2lb light brown sugar

  • 1lb kosher salt

  • 3 stalks of fresh dill

  • 1 tbs juniper berry

  • Farm egg

  • lumpfish caviar

  • lemon zest

  • crème fraiche

INSTRUCTIONS

  1. Mix sugar, salt, and juniper berry together to create the cure and coat both sides of the salmon. Place salmon on a baking sheet and cover with remaining cure. Cover cure with the dill stalks. Add a second baking sheet on top of the salmon, and place weight (5lbs) on top.

  2. Refrigerate for 24 hours, then flip fish and refrigerate another 24 hours. Rinse seasoning off salmon.

  3. Wrap cured salmon in parchment paper and smoke for 12 minutes.

  4. Slice salmon thin and plate with one farm egg yolk, lemon zest, lumpfish caviar, crème fraiche. Salt lightly and serve alongside microgreens and herb salad.

SUGAR SNAP PEAS AND PEA SHOOT MICROGREENS WITH A GINGER-CURRY VINAIGRETTE

FOR THE VINAIGRETTE

  • 1 small shallot – skinned and quartered

  • 1 small garlic clove – skinned

  • 1 teaspoon finely grated fresh ginger root (use a microplane grater)

  • 1 teaspoon Madras curry powder

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1/8 teaspoon ground cayenne

  • 1/4 teaspoon sea salt or to taste

  • 1 tablespoon aged sherry vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon honey or maple syrup

  • 1 teaspoon Dijon mustard

  • 5 tablespoons extra virgin olive oil

    FOR THE SALAD

  • 1 tablespoon sea salt for the blanching water

  • 1 1/4 lbs (565 g) sugar snap peas – stem end trimmed

  • 6 medium leaves VIGEO GARDENS hydroponic lettuce

  • 2-3 oz VIGEO GARDENS Pea shoot microgreens

INSTRUCTIONS

  1. To make the vinaigrette — Place all ingredients in the bowl of a food processor or blender. Process until very smooth, about 30 seconds. Transfer to a bowl and set aside.

  2. To blanch the peas — Fill a large bowl with cold water and several ice cubes. Set aside. Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the sugar snap peas. Blanch the peas for 3 minutes until tender, but still crunchy. Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside.

  3. To assemble the salad – Place a lettuce leaf in the center of each plate. Place a few sugar snap peas in the center of the leaf. Top with a healthy amount of the pea shoot microgreens. Repeat until both peas and microgreens have been used up. Drizzle with the vinaigrette and serve.

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