Microgreens are incredibly versatile and can be used in a number of ways to add flavor, color, and nutrition to your meals. One of the easiest ways to use microgreens is to simply add them to your existing recipes. For example, if you are making a stir-fry, soup, or salad, simply top it off with a handful of microgreens before serving. You can also use microgreens in a wrap or burrito filling, or toss them into quesadillas or omelets. In addition to being used as an ingredient, microgreens can also be used as a garnish. Top off burgers, pizzas, and tacos with microgreens for a pop of color and flavor. You can even use microgreens to make homemade pesto or salsa. The possibilities are endless! So, next time you’re wondering what to do with your microgreens, just remember that the sky’s the limit.
Here is a recipe for you just to get your creative juices going. In previous posts, I mentioned the power of cruciferous vegetables. This is why I take the time to grow broccoli microgreens when they take so much longer than other veggie microgreens. Well, this recipe is loaded with cruciferous vegetables.
What you will need:
. Red Cabbage – about 2c cut thin and then roughly chopped
. Baby Bok Choy – 2 chopped small
. Carrots – 3 peeled and diced
. Vandalia onion – 1 small as you can find, diced
. Green Onions – half a bunch diced small
. Tyme – 1/2 teaspoon
.Pink Hymalana salt – (sub with your favorite) to taste
. Black Pepper – 1/4 teaspoon to taste
. Optional – Spaghetti Squash 1/2 c
. Radish and Sunflower Microgreens.
. Heavy Cream – 1/3 c
. Butter – 2 Table Spoons
. Smoked Oysters – I smoke my own, but canned does work fine. 1/4 c
. Shrimp – 1/2 lbs shelled and deveined
. Lobster Base – 3 C – typically you can find this in a jar where boudin cubes are sold in your local grocery store.
We start by caramelizing the onion using roughly a third of the butter over low to medium heat. This will take about 8 to 10 minutes.
Next, add the carrots, saute for a few minutes, then add the Book Choy, and Red Cabbage and continue to saute for a few more minutes. When the cabbage is just starting to soften add in the lobster stock and bring to a boil.
Once you reach a boil reduce heat to a simmer. If you like the hardiness of having the spaghetti squash, this is the time to add the squash. Desired texture and taste are developed during the simmering. When the vegetables are to your liking add in the shrimp, smoked oysters, green onion, the rest of the butter, and the heavy cream. Do not add the microgreens yet! Once your shrimp has turned opaque, you will know it’s time to throw in the microgreens and give it another taste. Adjust the salt pepper and thyme as needed. I personally seem to add more salt at this point. You will find salt will bring out the flavors of the microgreens and seafood is notorious for needing just a little more salt.
I know this recipe is a little lengthy but I enjoy creating new dishes and incorporating new items in new ways. It just makes meals more interesting. This recipe can be easily doubled or tripled for larger gatherings. I hope you enjoy the recipe and keep on growing.
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