Sirloin Steak with Microgreen Salad

Serves 2


3 Handfuls of Microgreen Salad Mix

1 Small Head of Romaine Lettuce (base removed, leaves separated and washed)

2 Sirloin Steaks

2 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

A pinch of Freshly Ground Black Pepper and Salt


Season the steaks with freshly ground black pepper and salt. Heat a griddle pan over a medium to high heat. Add the steaks and cook for 3 – 4 minutes on each side.

Prepare the salad by placing the lettuce leaves in a bowl and break in half if the leaves are too large. Add microgreens to the bowl and toss together.

Serve the steaks on top of the salad and drizzle with olive oil and balsamic vinegar. Season with more freshly ground black pepper and salt.

Beef Burger with Microgreens, Mint Aioli and Feta

Serves 6

Ingredients for the Quick-Pickled Onion

½ cup Apple Cider Vinegar

1 Tbsp Sugar

1½ tsp Salt

1 Red Onion (thinly sliced)

Ingredients for the Aioli

2 Large Garlic Cloves

1 tsp Salt

1 cup Fresh Mint Leaves (loosely packed)

1 Ripe Avocado

¼ cups Olive Oil

2 Tbsp Fresh Lemon Juice

¼ tsp Ground Mustard

Ingredients for the Burger

2 lbs Grass-Fed Ground Beef

1 Tbsp Olive Oil

1 Tbsp Butter

1½ tsp Salt

Freshly Ground Black Pepper

6 Brioche Buns

1½ Tbsp Chipotle Sauce

½ cup Crumbled Feta Cheese

½ cup Microgreens


To make the quick pickled onions, whisk together the first three ingredients and 1 cup water in a small bowl until the sugar and salt dissolve. Place the onion in a jar and pour the vinegar mixture over top. Let sit at room temperature for 1 hour.

To make the aioli, add all the ingredients into the base of an immersion blender or food processor. Blend on high speed until you have a smooth sauce.

To make the burgers, shape the beef into 6, 1-inch thick patties. Handle the meat as little as possible (the more you work it, the tougher it gets). Using your thumb, make a shallow imprint in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.

Heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, around 4 to 6 minutes.

Warm the oil and butter until melted in a large cast-iron skillet using high heat.. Add the patties and cook until browned on each side, about 6 minutes for medium-rare.

Remove patties from the heat and let cool.

Layer brioche buns with aioli, burger patties, a few onions, a sprinkle of feta and a handful of microgreens.

Mushroom and Microgreen Omelet

Serves 1


1 Tbsp Unsalted Butter, divided

1½ ounces White Mushrooms, thinly sliced (about ¾ cup)

Coarse Salt and Freshly Ground Pepper

¾ cup Microgreens

3 Large Eggs 

Using medium-high heat, melt half the butter in a small nonstick skillet. Let mushrooms cook undisturbed, until they begin to release their liquid after about 2 minutes then season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl and stir in microgreens.
Whisk eggs in a separate medium bowl until well combined and season with salt and pepper. Wipe skillet clean with paper towels and melt remaining butter over medium heat to coat the pan. Pour eggs in the skillet and cook undisturbed until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center while tilting the pan to let the uncooked eggs run underneath until the omelet is just set after 1 to 2 minutes. Place mushroom filling on 1 side of the omelet. Using a large spatula, gently fold the other side of the omelet over the filling. Top with more microgreens and serve immediately.

Not Your Typical Grilled Cheese — With Ham, Brie, Microgreens, Apple And Dijon

Serves 1


1-2 Tbsp Butter

2 Slices of Brioche 

4 Slices of Ham 

6 Thin Slices of Brie Cheese 

6 Thin Slices of Apple 

Handful of Microgreens 

1 Tbsp of Dijon Mustard 


Heat skillet to medium heat and melt butter to coat it. Add slices of bread to skillet, and place brie and ham on top of each slice. Cook until cheese begins to melt and the bread is golden. Top half of the bread with apple slices, mustard and microgreens. Flip the untopped slice onto the other so you have layers of bread, cheese, ham, apple slices, dijon, microgreens, ham, cheese, bread. Transfer to a plate and cut in half.

Recipe Note

Place the cheese closest to the bread, with the sprouts right in the center of the sandwich and keep an eye on it to make sure you melt the cheese without cooking the sprouts

Hearty Microgreen Breakfast Sandwich

Serves 2


2 English Muffins

2 Strips Turkey Bacon

1 Tbsp Olive Oil

3 Large Eggs

1 Green Onion

1 Tomato

2 Tbsp Microgreens


Bring your skillet to high heat to crip up the bacon. Once the skillet is hot, add the two turkey bacon strips and allow them to get hot and crispy for about 2 minutes on both sides on medium-high heat. After the turkey strips are done, move them to your cutting board and cut each strip in half.

Crack three eggs into a bowl then whisk well using a whisk or fork. Heat up a skillet on medium heat and add 1 tablespoon of olive oil. While the oil heats up, wash and finely chop the green onion into rounds. Add the chopped green onion to the hot oil and sauté for a couple of minutes. Next, add the whisked eggs and lower the heat to medium-low. Using a spatula or wooden spatula, move the eggs around while cooking. Once the eggs are almost cooked through, add ¼ tsp of salt and a pinch of black pepper. After the eggs are done cooking, move the skillet off the heat and cover to keep the eggs warm.

Note: You do not need to add a lot of salt to the eggs as the turkey bacon is already pretty salty.

Split open the english muffins then toast the english muffins in your toaster or the skillet you used for the turkey bacon! If you are using the skillet, turn the heat to medium-high and toast the english muffins for 1-2 minutes on each side.

Build your breakfast sandwich by starting with the bottom half of your english muffin, add a slice of tomato, half of the scrambled eggs, the halved turkey bacon a hearty amount of microgreens. Finish with the top of the english muffin and enjoy.

Microgreen Spring Salad

1-2 servings

Ingredients for the Salad

1 cup of Microgreens

1 Blood Orange (peeled and cubed)

½ Avocado (peeled and cubed)

½ cup of Shredded Carrot or Daikon Radish

¼ cup Walnuts (chopped)

Ingredients for the Dressing:

1 Tbsp Cold-Pressed Olive Oil

1 Tbsp Lemon Juice

1 clove chopped Garlic (optional)

Pinch of Salt and Pepper


Place washed and air dried microgreens in a bowl and add the remaining salad ingredients.

Stir up your vinaigrette in a little jar and pour on top of the salad.

Roasted Acorn Squash, Microgreens and Quinoa Salad

Serves 2 

Ingredients for Sesame Garlic Dressing

1 Tbsp Tahini Paste

2 Tbsp Olive Oil

2 Garlic Cloves

2 Tbsp Oregano

2 Tbsp Cilantro

½ Jalapeno (optional)

3 Tbsp Apple Cider Vinegar

Salt and pepper to taste

Ingredients for Roasted Squash Salad

1 Acorn Squash (diced into bite sized pieces)

1 Tbsp Olive Oil

1 Tbsp Red Chili Flakes (optional)

Pinch of Salt

½ cup Microgreens

Ingredients for Quinoa

¼ cup Quinoa

½ cup water

Pinch of Salt


Preheat oven to 425˚F. Slice acorn squash to bite size pieces. On a baking sheet drizzle olive oil on squash and place in a single layer and season with salt and chili. Roast the squash for 25 mins, tossing half way through to ensure even cooking. 

To make the dressing, combine all ingredients into a food processor or blender. Pulse until desired consistency for dressing. 

Transfer dressing into a glass jar or container and set aside

To cook quinoa, rinse quinoa, add to a medium saucepan with salt and water. Bring to a rolling boil, reduce heat to a simmer and cover. Once the liquid has completely absorbed shut off the heat, fluff with a fork and transfer to a bowl.

Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half the dressing and toss to combine. Mix in microgreens just before serving, Drizzle the remaining dressing over top.

Recipe note

Acorns skin gets very tender when roasting so feel free to leave the skins on

Pizza with Pesto, Mozzarella and Arugula Microgreens

Simple No-Knead Pizza Dough Ingredients

(Make 12-24 hours ahead)

3 cups All-Purpose Flour

½ tsp Active Dry Yeast (slightly heaped)

1½ tsp Salt

1¼ cup Water (plus an additional Tbsp or two if needed)

Pizza Topping Ingredients

Arugula microgreens

Fresh Pesto (see radish microgreen pesto recipe)

Mozzarella cheese

Sliced fresh cherry tomatoes (sun-dried tomatoes also great on this pizza)



Mix all dough ingredients with a spoon in a large bowl. The dough will be crumbly and rough; this is fine, but if it feels too rough, add another spoonful or two of water. Cover the bowl with plastic wrap and keep at room temperature for at least 12 hours, up to 24 hours or until the dough has more than doubled and changed to a very loose, soft, sticky and stretchy dough.

Flour your work surface very well and empty the bowl of dough on top. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into shapes like balls.  With floured hands, hold the first dough ball and let the soft dough stretch and fall away from your hands a few times before placing the dough on a prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings – (for this pizza we suggest several dollops of pesto, sliced mozzarella, fresh cherry tomatoes, and prosciutto) – and bake pizza for 10 to 15 minutes on highest oven temperature (500+ F) until the top is blistered and the crust is golden. 

Top with Arugula Microgreens just after removing the pizza from the oven and let cool for a few minutes before serving.

Peashoot Savoury Pancakes

Serves 5


3 Large Organic Eggs

1 cup (250 mL) Cottage Cheese

2 Tbsp Extra Virgin Olive Oil

½ cup Garbanzo Bean (chickpea) Flour (or flour of your choice)

1 Garlic Clove (minced)

2 tsp Lemon Zest

½ tsp Salt

1 cup Peashoots (chopped)

3 Tbsp Chives (chopped)


Use a food processor or blender to blend the eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt together. Pulse in pea shoots and chives.

Lightly grease a skillet over medium heat. Add 1/4 cup of batter at a time to cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook about 1 minute longer, until pancakes are browned on bottom and centres are just cooked through. Let pancakes cool on a metal rack. Recipe should yield at least 10 pancakes.

Radish Microgreen Pesto

Yields: 1-2 cups


4 cups Radish Microgreens

3 Cloves Garlic (finely chopped)

Juice of ½ a lemon

½ cup Almonds (sliced or slivered), Macadamia Nuts or Pistachios (coarsely chopped) 

½ cup Parmesan Cheese (freshly grated)

⅓ cup Extra Virgin Olive Oil (plus more as needed)

Salt and Freshly Ground Black Pepper (to taste)


Combine the first 6 ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Add extra olive oil for a thick sauce consistency if needed. Season to taste with salt and black pepper.

Recipe NotesIf planning to freeze, leave out the cheese and garlic and add when ready to serve.