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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
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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
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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:

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Smashed White bean, Cucumber and Radish Sandwich (Serves 4)

Method:

  1. In a medium bowl, using the back of a fork or a potato masher, gently smash the beans with the lemon juice, oil, and ¼ tsp. each salt and pepper; fold in the dill.
  2. Form sandwiches with the bread, smashed bean mixture, cucumber, radishes and microgreens.

Ingredients:

  • 1 can cannellini or other white beans
  • 2 Tbsp. fresh lemon juice
  • Kosher salt and pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped fresh dill
  • 8 slice whole-grain bread
  • 1/2 seedless cucumber
  • 4 radishes
  • 1 cup radish microgreens
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Avo, Radish and Radish Microgreen Salad with Tangy Miso dressing (serves 2)

Method:

  1. Make the dressing by placing all the dressing ingredients in a blender and blending until thick and smooth, add water and salt as desired
  2. In a frying pan, toast some sunflower and pumpkin seeds, stir often until browned and set aside
  3. Place microgreens, radishes, green onion and half the toasted seeds and stir together.
  4. Add the avo to the side
  5. Drizzle with dressing and add salt
  6. Enjoy!

Ingredients:

Dressing

  • ½ cup extra virgin olive oil
  • ¼ freshly squeezed lemon juice
  • 1 ½ tbsp yellow/white miso paste
  • 1 Tbsp. raw honey
  • 1-2 Tbsp. tahini

Salad

  • 4 cups mixed microgreens (radish, rocket, alfalfa, basil….)
  • 1 bunch pink radishes, thinly sliced
  • 1 ripe avo thinly sliced 2 green onions thinly sliced
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
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Parsley Micro Green Salad and Slow-Cooked Tenderloin (serves 2)

Method:

  1. In a large pan, add the tenderloin, coconut oil, and about half of your favourite beef spices. Cover the pan and cook on medium heat.
  2. As the pan is heating up, cut up the carrots and mushrooms.
  3. As soon as the pan is sizzling (about 5 minutes) add the 2 cups of water to the pan, flip the steaks, re-spice the beef, and add the carrots and mushrooms around the beef in the pan. Re-cover, and continue to cook on medium heat.

On to the Salad:

  1. Chop the cucumbers and avocados.
  2. In a medium mixing bowl, add the Parsley and mint, then add the chopped cucumbers and avocado, finally drizzling the olive oil over the top of that.
  3. Mix the salad thoroughly. Take your time on this, micro-greens are fragile, and the salad will taste and present the best if they aren't bent of crumpled too much.
  4. Let the steak cook until the water has entirely boiled off. Stir every 10 minutes or so.
  5. Once the steak is cooked cut into slices, add the carrots and mushrooms to the salad and mix again.
  6. Serve the salad over the slices of tenderloin.

Ingredients:

  • 2 cups parsley microgreens
  • 2 sprigs fresh mint, chopped
  • 1 small cucumber, chopped
  • 1 small avocado, chopped
  • 2 Tbsp. olive oil
  • 6 Crimini mushrooms, chopped and roasted
  • 2 medium carrots, chopped and roasted
  • 500g organic beef tenderloin, slow-cooked
  • 1 Tbsp. coconut oil
  • 2 cups water
  • Your favourite beef spices
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Linguine with Parsley, Green Olive Sauce and Zesty Breadcrumbs (serves 4)

Method:

  1. Heat 1 Tbsp. oil in a medium pan over medium heat and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  3. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
  4. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  5. Serve pasta topped with panko and more Parmesan.

Ingredients:

  • 1 Tbsp. plus 1/2 cup olive oil
  • 1/4 cup panko (Japanese breadcrumbs)
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. chopped fresh dill
  • 1 tsp. finely grated lemon zest
  • 350g linguine or other long pasta
  • 4 oil-packed anchovy fillets
  • 1 small garlic clove
  • 1 cup fresh parsley microgreens
  • 1/2 cup fresh basil microgreens
  • 1 cup green olives, pitted, halved
  • 3 Tbsp. drained capers
  • 15g Parmesan, finely grated (about 1/2 cup), plus more for serving
  • 2 Tbsp. fresh lemon juice
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Parsley, Red Onion, and Pomegranate Salad (serves 3)

Method:

  1. Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
  2. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
  3. Just before serving, toss in parsley and pomegranate seeds; season with salt.

Ingredients:

  • ½ large red onion, thinly sliced
  • 1 tsp. sugar
  • 1 tsp. ground sumac
  • Kosher salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. pomegranate molasses or 1/2 teaspoon honey
  • 2 cups (lightly packed) fresh flat-leaf parsley microgreens
  • 1/4 cup pomegranate seeds
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Mizuna Microgreen baguette with Asian vinaigrette and prosciutto (serves 4)

Method:

  1. Gently cook the prosciutto over medium heat until crisp and transfer to paper towels.
  2. Pour the fat into a sealable container or blender along with the rest of the dressing ingredients.
  3. Shake vigorously or blend well.
  4. Mix the dressing into the greens a little at a time. We’re talking microgreens here, so there’s no need to drench them.
  5. Top a lightly toasted baguette slice with the prosciutto and then a pinch of the greens. Add salt to taste if needed

Ingredients:

For the baguettes:

  • 2 cups mizuna microgreens
  • 200g of prosciutto slices
  • Baguette, thinly sliced

For the dressing:

  • 1 Egg Yolk
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. canola oil
  • 2 Tbsp. sesame oil
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Stir-Fry Bok Choy with Mizuna and Tofu (serves 2)

Method:

  1. Whisk 2 Tbsp. soy sauce, 2 tsp. sesame oil, and 1/2 tsp. vinegar in bowl.
  2. Stack 2 paper towels on work surface. Cut tofu crosswise into 2cm thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
  3. Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
  4. Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 Tbsp. soy sauce and 3 tsp. vinegar, then bok choy. Toss until bok-choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Ingredients:

  • 3 1/2 Tbsp. soy sauce, divided
  • 4 tsp. Asian sesame oil, divided
  • 3 1/2 tsp. unseasoned rice vinegar, divided
  • 500gr container extra-firm tofu, drained
  • 2 Tbsp. peanut oil
  • 4 green onions, chopped
  • 1 Tbsp. finely chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • 4 baby bok-choy, leaves separated
  • 2 cups loosely packed mizuna microgreens