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

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

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