Posted on

Sesame beef and tatsoi stir-fry

Method:

  1. Combine marinade ingredients in bowl and add flank steak.  Set aside for 15 minutes.
  2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat.  Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides.  Depending on the size of your pan, you may need to do this in batches.  Remove steak to plate.
  3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook, stirring often - every 2-3 minutes.
  4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes.  Add steak and sauce to skillet, stirring to combine.  Sauce will thicken.
  5. Stir in raw tatsoi microgreens and cooked ramen noodles, and serve!

Ingredients:

BEEF MARINADE

  • 2 tsp minced garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1/2 tsp Chinese 5 spice
  • 1/4 tsp black pepper

STIR FRY

  • 1/2  Kg flank steak, thinly sliced
  • 1 cup tatsoi microgreens
  • 1 cup snow peas, sliced in half across
  • 1/2 cup sliced carrots
  • 8 green onions, sliced
  • 1/4 cup beef broth
  • 2 Tbsp reduced sodium soy sauce
  • 1-2 Tbsp honey or light brown sugar
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes
  • 2 Tbsp vegetable oil (for cooking)
Posted on

Tatsoi Saag Paneer

Method:

  1. In a medium non-stick pan, heat 1 Tbsp. olive oil. Add tofu, and cook until outer edges are browned and crispy, stirring several times with a spatula. Set aside.
  2. Heat remaining 1 1/2 Tbsp. oil in a large wok over medium-high heat. Add garlic, pepper, ginger, onion, and season with salt. Sauté until onions are translucent. Stir in spices and tomatoes, and cook for another 10 minutes until spices become fragrant.
  3. Add boiling water and tatsoi. Cook for 2minutes. Transfer half of the mixture to a blender, and puree until smooth. Return to the pan. Add tofu. Adjust salt to taste, if needed. Serve over rice, and add a spoonful of yogurt or raita on top.

Ingredients:

  • Olive oil
  • 500g extra firm tofu, pressed between two plates
  • 4 cloves garlic, minced
  • 1/4 serrano pepper, minced
  • 1 TBsp of ginger, minced
  • 1 med. onion, diced
  • 2 tomatoes, diced
  • 2 tsp. coriander
  • 1/2 tsp. garam-masala
  • 1 tsp. cumin
  • 1/4 tsp. turmeric
  • Cinnamon, pinch
  • 1/2 Tbsp. sugar
  • Salt, to taste
  • 1/2 cup of water
  • 500g tatsoi microgreens
  • 100g heavy cream
  • Raita or yogurt on top
Posted on

Pasta with wilted tatsoi in a butter-parmesan cheese

Method:

  1. Prepare the pasta according to the box directions, making sure to leave it al dente as it will cook more in the sauce – take a minute or so off the cooking time.  Reserve a ½ cup or so of the starchy pasta liquid; set aside and drain pasta into a colander.
  2. In a large skillet, add the butter and melt until it seems ready to brown.  Add the pasta: coat with the butter.  Add the tatsoi and toss in the skillet until it begins to wilt.  Add the basil, chopped chives, salt and pepper, and ½ cup of Parmigiano Reggiano.  Squeeze half a lemon over all.
  3. Serve with freshly grated Parmigiano Reggiano and remaining lemon.

Ingredients:

  • 16 ounces dried pasta (pasta that has ridges or holes work best)
  • ½ stick of unsalted butter
  • 2 cups tatsoi microgreens
  • 1 cup basil microgreens
  • ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese)
  • kosher salt and coarse ground black pepper
  • 2 tablespoons chopped chives
  • 1 lemon cut in half – slice one of the halves into wedges
Posted on

Cauliflower & Sorrel Soup (serves 2)

Method:

  1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
  2. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
  3. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
  4. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

Ingredients:

  • 1 large head cauliflower, stem discarded, florets chopped
  • 1 medium potato, peeled and chopped
  • 1/2 onion, chopped
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 4 cups light chicken stock
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup sorrel microgreens
  • 2 Tbsp. caviar (optional)
  • Sea salt and freshly ground black pepper
Posted on

Sorrel & Goat Cheese Quiche

Method:

  1. Preheat oven to 180°C.
  2. Spread goat cheese in the bottom of a pie crust. Cover with chopped sorrel and scallions.
  3. Beat eggs, salt and milk together. Pour over greens.
  4. Sprinkle with parmesan cheese.
  5. Bake for 35 to 40 minutes or until top is golden brown.

Ingredients:

  • 2-3 cups sorrel microgreens
  • A few scallions, chopped
  • 100g goat cheese (or any strong flavored cheese)
  • 3 eggs
  • 1½ cups milk
  • ¼ tsp. salt
  • Parmesan cheese
Posted on

Potato, Leek, and Sorrel Pesto Pizza (1 pizza)

Method:

For the sorrel pesto:

  1. Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor.
  2. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed.
  3. Stir in lemon zest, taste and add more salt or pepper, as desired.

 

For the pizza:

  1. Heat oven to 100°C, Drizzle the baking sheet with some olive oil and place it on the rack while oven heats up.
  2. Cut the leeks in half lengthwise and then slice them into 6cm inch thick half circles. Heat 2 Tbsp. of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.
  3. Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to a 30cm rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.
  4. Scatter Pecorino evenly over the dough, leaving a 3cm border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.
  5. Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.

Ingredients:

  • 1 garlic clove
  • 1/3 cup raw sliced almonds
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • kosher salt and Freshly ground black pepper
  • 2 cups (2 ounces) packed sorrel microgreens
  • grated lemon zest
  • 1 medium leek (ends trimmed)
  • 225g baby potatoes sliced paper thin
  • 500g fresh whole wheat pizza dough
  • 1/4 cup finely grated Pecorino Romano cheese
  • 225g whole milk ricotta cheese
Posted on

Prosciutto and Rocket Pizza (1 pizza)

Method:

  1. Preheat oven to 250 degrees
  2. Roll out pizza dough to desired thickness on an oven pan
  3. Place pan into oven for 3-4 mins
  4. Spread tomato paste on base, add cheese and onion
  5. Cook pizza until nice and brown on the edges 6-10 mins
  6. Top pizza with rocket, prosciutto and olive oil

Ingredients:

  • 1kg store bought pizza dough (you can make your own)
  • ½ cup tomato paste for base
  • 1 ½ cups mozzarella
  • 3 cups rocket microgreens
  • 1 onion diced
  • 2 Tbsp. olive oil
  • Salt to taste
  • 5-6 slices of prosciutto
Posted on

Vegan Butternut Spaghetti with Rocket and Hazelnut Pesto (serves 4)

Method:

  1. Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.
  2. Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons.
  3. Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.
  4. Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
  5. Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.
  • Tip: Butternut squash adds gorgeous colour and sweetness to this dish, but you could also try using courgetti or regular spaghetti if not catering to a gluten-free diet.

Ingredients:

  • 40g hazelnuts, lightly toasted and chopped
  • 2 garlic cloves, finely chopped
  • 70g rocket microgreens
  • 155ml extra virgin olive oil
  • ½ lemon zested and juiced
  • 1 large butternut, peeled, deseeded and cut into quarters
Posted on

Rocket, Pear and Goat’s Cheese Salad with a Walnut Dressing (serves 1)

Method:

  1. Prep the dressing by putting all the ingredients into a food processor and blending until thick and even
  2. Quarter the pears, remove the seeds and core and cut into slices
  3. In a large bowl toss pear slices, rocket microgreens, baby spinach, walnut pieces a lemon juice
  4. Break goat’s cheese into blocks and add to salad
  5. Drizzle walnut dressing over the top and serve

Ingredients:

  • 2 handfuls of fresh rocket microgreens
  • 1 handful of baby spinach, washed
  • ¾ cup walnuts lightly toasted
  • 2 pears
  • 100g soft goats cheese
  • 2 tsp. lemon juice

Walnut dressing

  • ½ cup walnuts
  • ½ clove of garlic
  • ½ tsp sea salt
  • ½ cup extra virgin olive oil
  • Zest and juice of 1 orange
Posted on

Japanese Radish Salad with Radish Microgreens (serves 4)

Method:

  1. First, wash and peel the radish and then julienne into 1-2 cm thick strips. place into a bowl with enough cool water to just cover the radish while you prepare the rest of the ingredients.
  2. Next, cut the bottoms off the sprouts and rinse.
  3. Cut the shiso leaves into thin strips, 1-2cm thick.
  4. Drain the water from the bowl with the julienned radish and lightly pat dry with a paper towel or two.
  5. Open the can of tuna, drain and add to the bowl with radishes. Measure and out your mayo, vinegar, sugar, and soy sauce and add to the same bowl and mix everything together.
  6. After you've mixed the tuna and seasonings in, add the microgreens, a splash of sesame oil, fresh pepper and serve!

Ingredients: