What To Do With My Microgreens: Holiday Edition

What To Do With My Microgreens: Holiday Edition
December 9, 2015 logrofarms
Warm goat cheese with microgreens

The full swing of the holiday season means that potlucks are inevitably in your future. Prepare yourself for the swell of wintertime eating with some hearty and delectable side dish recipes that you can bring along to any shindig. Treat your palate to a few adventurous new foods to pair alongside your Logro Microgreens and impress your friends and family with your eclectic taste.

 

WARM GOAT CHEESE DIP

Start to finish: 25 minutes

Servings: 8

 

Warm goat cheese with microgreens

Photo Courtesy of http://www.cookingandbeer.com/

10 ounces goat cheese, crumbled

4 ounces cream cheese, softened to room temperature

4 ounces Greek yogurt, softened to room temperature

1/2 cup gruyere cheese, finely grated

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon pesto

salt and black pepper

1 cup micro greens (for garnish)

1 package pita crackers (for serving)

 

  1. Preheat your oven to 375 F and spray a 1-quart baking dish with a non-stick spray. Set aside.
  2. In a large bowl, combine the goat cheese, cream cheese, Greek yogurt, gruyere cheese, olive oil, balsamic vinegar, pesto and a dash of salt and black pepper. Fold the ingredients together until combined and smooth.
  3. Bake until golden brown and bubbly, about 20 minutes. Let rest for just a minute and then top with fresh microgreens.
  4. Serve immediately with pita crackers. Enjoy!

 

SORGHUM SALAD WITH KALE PESTO

Start to finish: 55 minutes

Servings: 4

SORGHUM SALAD WITH KALE PESTO

Photo courtesy of http://healthynibblesandbits.com

Sorghum

1 cup dried sorghum, rinsed

3 cups water

pinch of salt

 

Kale Pesto

1⅓ cups kale (about a small handful)

¾ cup fresh basil

¼ cup (60ml) olive oil

⅓ cup (40g) pine nuts

3 tablespoons nutritional yeast*

3 tablespoons water

1 tablespoon lemon juice

½ to 1 tablespoon yellow miso paste (adjust to taste)

1 large garlic clove, peeled

 

Salad

6 ounces plum tomatoes, halved

1 cup microgreens

1 stalk green onion, thinly sliced

3 tablespoons chopped parsley (optional)

toasted pine nuts for topping (optional)

salt and pepper to taste

 

  1. Add sorghum, water and a pinch of salt to a large saucepan and bring water to boil. Once the water has boiled, bring water to a low simmer and let the grains cook for 50 minutes, half covered. The sorghum is cooked when grains are soft but with some chew. Drain excess water.
  2. When the sorghum is nearly done, prepare the pesto. Throw all pesto ingredients into a high-speed blender or food processor and blend until smooth. Add a pinch salt, if desired.
  3. Toss sorghum with ¼ cup of pesto. Save remaining pesto for another pasta or pizza dish. Mix in the plum tomatoes, microgreens, green onions, chopped parsley, and toasted pine nuts. Season with salt and pepper.
  4. Best served immediately. Refrigerate leftovers in an airtight container for 3 to 4 days.

 

TANGY CASHEW SESAME BEAN SPROUT AND MICROGREEN SALAD

Start to finish: 20 minutes

Servings: 4

TANGY CASHEW SESAME BEAN SPROUT SALAD

Photo courtesy of http://thehealthyfoodie.com

Vinaigrette

The juice and zest of ½ orange

The juice and zest of ½ lime

1/4 cup fresh pineapple

1 tablespoon rice wine vinegar

½ teaspoon coconut aminos

¼ teaspoon salt

pinch crushed chili peppers

1 clove garlic, chopped

½ teaspoon sesame oil

¼ teaspoon black pepper

¼ cup canned coconut milk

1 tablespoon fresh ginger, grated

pinch guar gum to thicken (optional)

 

Salad

2 1/2 cups fresh bean sprouts

1 cup microgreens

1 red bell pepper, cut into thin match sticks

2 green onions, chopped

1/2 cup raw cashews

1 tablespoons coconut oil – to toast cashews

2 tablespoons sesame seeds

 

  1. Add sprouts, microgreens, bell pepper sticks and green onion to a large mixing bowl.
  2. Heat a small pan over medium high heat and toast the sesame seeds until fragrant and slightly brown in color. Add to reserved salad.
  3. Place the pan back over the heat and add the coconut oil. When oil is hot enough, add cashews and toss them around until nicely and evenly roasted on all sides.
  4. Set the cashews aside on a paper towel to cool and absorb excess oil. Sprinkle with a dash of salt if desired.
  5. Meanwhile, add all the ingredients of the vinaigrette in the bowl of your food processor and process until smooth.
  6. When ready to serve, add cashews, a pinch of microgreens and vinaigrette to salad and stir until well combined. You can also serve the vinaigrette on the side, if you prefer.

 

Put these recipes to good use, and grow your own fresh microgreens today.

Grown Your Own

 

Sources

http://www.cookingandbeer.com/2014/12/warm-goat-cheese-dip/

http://healthynibblesandbits.com/sorghum-salad-kale-pesto/

http://thehealthyfoodie.com/tangy-cashew-sesame-bean-sprout-salad/