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

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)

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.