FOR AN EASY PIZZA:
Pea Shoot Microgreens
Micro Arugula
Pizza Dough from Bread & Blossom
Teton Tomme cheese (similar to a parmesan cheese) by Winter Winds Farm
Extra flour for preparation
Top with olive oil and crushed red pepper flakes

FOR THE PIZZA:
Preheat your oven to 450-500 degrees.

The hotter the better. Preheat cast iron skillet or pizza stone. If you don’t have then you can use a baking sheet. If you don’t feel comfortable moving your pizza once made than skip this step! It will still be delicious! Flip bag inside out onto a floured or oiled surface. Do not be afraid to cover your hands in oil or flour. Working in a circular and even rotation roll out dough to desired pizza size. Add your desired toppings and bake until underneath has a beautiful golden color. Usually around 15-25 minutes. Don’t overtop your pizza! Keep it simple. Too many ingredients will be too heavy for the dough to rise.

FOR A ZESTY SALAD: 
  • Vertical Vibrant Mix or Rev it Up Mix
  • Teton Tomatoes diced
  • 1/3 cup lemon and oil dressing
  • 1 cup toasted sliced almonds
  • Salt and pepper to taste
FOR THE SALAD:
– In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
– In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil.
– Place VH greens in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly.

Ingredients
One banana, sliced
4 to 5 large strawberries
¾ cups vanilla Greek yogurt
Approximately 1 cup milk (or to taste)
1 ounce kale or broccoli microgreens, or to taste
Ice, optional

To Prepare
Combine all ingredients in a blender. Blend until smooth. Serve.

Truly sunshine in a bowl, this salad is super-simple yet filled with spring-time flavor.
SERVES 1-2 PEOPLE PREP TIME: 15 minutes
SALAD:
1 cup rock chive microgreens
1 cup butterhead lettuce or sweet mix
1 blood orange cut into small pieces
1/2 avocado cubed
1/2 cup of julienned daikon radish
1/4 cup walnut pieces
DRESSING:
1 Tbsp. cold-pressed olive oil 1 Tbsp. lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper
INSTRUCTIONS:
1. Toss all the salad ingredients together.
2. Shake the dressing ingredients in a lidded jar.
3. Dress, toss, and serve! (Great with a soft-boiled egg)