Author: john-henry

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Roasted broccoli microgreen soup (serves 4-6)

Method:

  1. Preheat oven to 220 C 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 20 minutes, stirring once.
  2. Place broth, roasted vegetables, broccoli 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.
  3. Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.

Ingredients:

  • 1 head broccoli, cut into small florets
  • 1 large yellow onion, sliced into 2.5 cm wedges
  • 4 whole garlic cloves, peeled
  • 1 Tbsp. grapeseed oil
  • 1/4 tsp. salt
  • 4 cups vegetable broth, preferably salt free
  • 1 cups broccoli microgreens
  • 125ml feta cheese, chopped plus more for garnish
  • 1 cup cooked or canned navy (haricot) beans
  • Juice of 1/2 lemon
  • 1/2 tsp. chili powder (optional)
  • 3 Tbsp. unsalted roasted sunflower seeds
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. mixed microgreens for garnish
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Pasta with mushrooms in mustard sauce (serves 3)

Method:

  1. Sauté the mushrooms: Add oil to a large skillet to make a thin coat over the entire bottom of the skillet. Heat oil over medium-high heat until it shimmers. Add 1/2 of your mushrooms and arrange in a single layer (they should all lay flat with a bit of space in between.) Allow to cook until the underside is nice and golden. Flip over and brown the other side. Once golden brown on both sides, remove mushrooms to a bowl and repeat with remainder of the mushrooms.
  2. Meanwhile, bring a large pot of water to boil for your pasta. When water is boiling, salt well and add pasta. Cook according to cooking instructions.
  3. When all mushrooms are browned and as pasta boils, wipe out your skillet and return all the mushrooms to the pan. Re-heat over medium heat until warmed through. Add wine and allow to simmer until wine reduces by half. Add grainy mustard and dried tarragon or thyme. Stir well to combine. Reduce heat to medium-low. Add the cream, half of the grated Parmesan, a bit of salt and freshly ground pepper and stir well to combine (pasta should be just about cooked by now. If not, remove pan from heat until pasta is ready).
  4. Remove/reserve 1 cup of pasta boiling water from pot then drain pasta and add to skillet with mushrooms and sauce. Add about 1/3 of a cup of the reserved pasta water. Over medium heat, cook, tossing the pasta in the sauce, until the sauce thickens slightly and coats the pasta. Add more pasta water if necessary. Add the black mustard microgreens and toss with pasta.
  5. Remove pasta to serving plates or bowls. Serve garnished with the additional grated parmesan, parsley and a finishing sprinkling of salt and freshly ground pepper as needed.

Ingredients:

  • 500g mixed mushrooms (such as Crimini, Shiitake or Button)
  • 1 Tbsp. olive oil for pan frying
  • 120 ml white wine
  • 2 tsp. whole mustard
  • ½ cup black mustard microgreens
  • 5g dried tarragon (or 2 tsp. fresh chopped or 1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves)
  • 100ml heavy cream
  • Salt and freshly ground pepper
  • Tagliatelle or similar pasta enough for 2-3 servings
  • 50 g Freshly grated Grana Padano or Parmesan cheese
  • Pinch of Fresh parsley microgreens/ leaves for garnish
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Black mustard microgreen pesto

Method:

  1. Place microgreens, garlic, pine nuts, and lemon juice in a food processor and pulse a few times to chop and blend well.
  2. Add the Parmesan and slowly add the olive oil while pulsing to reach the consistency you desire. Add oil to your liking. Taste and add a pinch of salt if needed.

Ingredients

  • 2 cups black mustard micro-greens
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. pine nuts
  • 2–3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh-squeezed lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • pinch of sea salt
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Egg, Avocado and Black Mustard Salad Sandwiches (serves 6)

Method:

  1. Mix together the mayonnaise, celery, green onions, fresh herbs, capers, lemon zest & mustard.
  2. Finely chop the peeled eggs. Add to the mayonnaise mixture & gently fold in.
  3. Add the diced avocado & gently fold in.  Season with salt & pepper to taste.
  4. Spread a little mayonnaise or mustard over slices of bread or bruschetta. Layer the sliced tomatoes & radishes on top.
  5. Top with a generous amount of egg salad & a mound of mustard microgreens. Serve open-faced or topped with second slice of bread. Enjoy!

Ingredients:

  • 8 large free range eggs, hard-boiled, cooled & peeled
  • ½ cup mayonnaise
  • 2 small stalks celery, finely chopped
  • 2 green onions, finely chopped
  • 1-2 cups black mustard microgreens
  • ½ cup chopped mix of parsley, dill, tarragon, basil & cilantro
  • 1tsp. Dijon mustard
  • 1-2 Tbsp. capers
  • 1tsp. lemon zest
  • 1 avocado, diced
  • 1-2 sliced radishes
  • 1-2 sliced tomatoes
  • Salt & freshly ground black pepper to taste
  • Whole grain bread or bruschetta
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Tomato and black basil salad (serves 2-4)

Method:

  1. Add the red onion to a bowl, then the tomatoes. Add a little salt and pepper. Leave for 10 minutes to allow the tomatoes to release some of their juices, and the onion to soften a little.
  2. Add the lemon juice, olive oil and basil. Fold gently a couple of times to mix. Serve immediately.

Ingredients:

  • ½ red onion, peeled and finely chopped
  • 500 g mixed tomatoes, the best you can find, cut into different sized and shaped pieces
  • juice of 1 lemon
  • 4 Tbsp. extra virgin olive oil
  • 1 cup purple basil microgreens
  • salt and pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

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Purple Basil Pesto

Method:

  1. Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
  2. Blend continuously until the ingredients start to breakdown. If you prefer a coarser pesto, use the pulse setting.
  3. Stream in the olive oil and allow the ingredients to emulsify with the oil.
  4. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Ingredients:

  • 3 cups fresh black basil microgreens
  • 1/3 cup grated parmesan cheese (freshly grated is best)
  • 2 tsp. (2 cloves) minced garlic
  • 1 tsp.lemon zest
  • 1/4 cup toasted pine nuts
  • 2 tsp. lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes

STORING: Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.

You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

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End of summer salad (serves 2)

Method:

  1. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, pomegranate and a pinch of salt. Place in refrigerator until ready to serve.
  2. Trim ends off of asparagus (approx 3-5cm off 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 1cm pieces.
  3. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing, toss well and serve immediately!

Ingredients:

  • 1 1/2 cups mixed microgreens (sorrel, mizuna, alfalfa, black mustard)
  • 1 cup black basil microgreens
  • 1 cup blackberries (ripe and sweet!)
  • 2 Tbsp. pine nuts
  • 1 ear red corn, cut off the cob
  • 1/2 bunch white asparagus
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 clove of garlic, pressed
  • 1 cup pomegranate seeds
  • 1 1/2 Tbsp. of mint, finely chopped
  • sea salt
  • black pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

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Garlic Basil Shrimp and Grits (serves 4)

Method:

  1. GRITS: In a medium saucepan, bring the almond-milk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 tsp. salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 Tbsp. olive oil (more to taste) and season with more salt as needed.
  2. SHRIMP: In a large pan over medium heat, heat 1 Tbsp. olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.
  3. TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, and remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 tsp. salt, shrimp, and basil microgreens. Stir to combine.
  4. SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Ingredients:

  • 1/2 cup grits
  • 2 1/2 cups almond-milk
  • 1/4 cup olive oil (divided)
  • 2 1/2 tsp. seasalt (divided)
  • 500g raw shrimp
  • 4 cloves garlic, minced
  • 4 cups cherry tomatoes, halved
  • 1 cup chicken broth
  • a handful of fresh basil microgreens
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Roasted Tomato and basil soup (serves 2)

Method:

  1. Preheat oven to 150 degrees C.
  2. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp. olive oil then season with salt and pepper.
  3. Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 Tbsp. olive oil on all sides, sprinkle with salt and pepper.
  4. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 – 35 minutes until edges are golden, and tomatoes 40 – 45 minutes until golden.
  5. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes.
  6. Pour onions and tomatoes into a large pot. Add 1 cup vegetable broth and the basil microgreens. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1/4 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.

Ingredients:

  • 200g Roma tomatoes, halved
  • 200g Cherry tomatoes
  • 4 Tbsp. olive oil
  • Salt and black pepper (freshly ground)
  • 2 cloves garlic , peeled and left whole
  • 1 small yellow onions , sliced just under 1.5cm thick
  • 1/2 cup (32g) lightly packed fresh basil microgreens
  • 1 1/4 cups vegetable broth
  • Grilled cheese croutons (optional)
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Basil Pesto

Method:

  1. Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
  2. Blend continuously until the ingredients start to breakdown. If you prefer a more coarse pesto, use the pulse setting.
  3. Stream in the olive oil and allow the ingredients to emulsify with the oil.
  4. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Ingredients:

  • 3 cups fresh basil microgreens
  • 1/3 cup grated parmesan cheese (freshly grated is best)
  • 2 tsp. (2 cloves) minced garlic
  • 1 tsp. lemon zest
  • 1/4 cup toasted pine nuts
  • 2 tsp. lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes

Storage:

Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.

You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.