• 3 cups water
  • 1 cup quick-cooking polenta or grits
  • 2 tablespoons unsalted butter
  • 4 ounces goat cheese, plus extra for topping
  • Salt and black pepper
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced
  • 2 cloves of garlic, finely minced
  • 3 tablespoons balsamic vinegar
  • Rock chive microgreens for garnish


  1. Bring the 3 cups of water to a boil.
  2. Whisk in the polenta and lower the heat to medium. Cook for 5 minutes and then remove from heat, cover and let stand for 5-7 minutes or until fluffy and cooked through.
  3. Stir in the butter and goat cheese and season with salt and black pepper to taste. Set aside. While the polenta is cooking, prepare your mushrooms.
  4. Heat the olive oil in a saute pan over medium heat. Add the mushrooms and cook for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook for an additional minute.
  5. Pour in the balsamic vinegar and cook, stirring frequently, until the vinegar has for the most part cooked out.
  6. Season with salt and black pepper where needed and remove from heat.
  7. Assemble your polenta in a small serving dish and top with the balsamic mushrooms, a sprinkle of goat cheese, and a garnish of microgreens.
  8. Serve immediately and enjoy!


  • Quinoa
  • Vegetable broth
  • 1 pound beets
  • 1 pound carrots
  • ½ teaspoon of cumin
  • ½ teaspoon of coriander
  • 1 pinch of allspice 
  • Lemon juice
  • Olive oil
  • Greek Yogurt
  • Vertical Harvest Butterhead Lettuce


  1. Cook the quinoa. Use 1 cup quinoa + 1 ½-2 cups vegetable broth. Bring to a boil, cover, lower heat and cook for 20 minutes. Refrigerate to cool. 
  2. Heat the oven to 400
  3. Wash 1 pound of beets, wrap each in foil and put on a baking sheet.
  4. Put 1 pound of small carrot chucks on the baking sheet and toss with olive oil.
  5. Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
  6. When the beets are cool enough to handle, peel and cut into small chunks; toss them and the carrots with chopped almonds, ½ teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
  7. Wash and dry the lettuce leaves and spread them over a serving tray.
  8. Add a large spoonful of the root veggie mixture and small spoonful of quinoa to each lettuce leaf 
  9. Top with a dollop of yogurt 


  • Vertical Harvest Teton Tomatoes
  • Vertical Harvest Live Micro Basil
  • Small Mozzarella balls
  • Pine Nuts
  • Balsamic
  • Olive Oil
  • Pesto (local: chasing paradise)
  • Optional: Roasted garlic olive oil


  1. Slice Vertical Harvest cherry tomatoes and mozzarella balls in half and skewer 3 per stick with micro basil in between.
  2. In a separate bowl whisk the balsamic, oil, and pesto.
  3. Plate and drizzle with sauce.


1 cup broccoli microgreens
½ cup kimkraut (or comercially prepared beet-based saurkraut)
¼ avocado, sliced into small pieces
1 Tbl salted sunflower seeds
2 Tbl Annie’s Goddess Dressing (would also be good with a simple homemade vinaigrette)
2 Tbl Lemon Hummus

Put microgreens onto a large plate and top with kimkraut, avocado slices, sunflower seeds.
Drizzle with dressing and top with hummus and fresh cracked pepper. Enjoy!

043 daikon rolls with avocado and micro greens


  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated galangal
  • Juice of 1 lemon
  • 1 large daikon radish, sliced thinly into 12 long strips
  • 12 shiso leaves
  • 1 ripe avocado, finely diced
  • 1 cucumber, finely diced
  • 1 tablespoon snow pea shoots, minced
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon radish sprouts
  • 2 tablespoons yuzu juice
  • Black sesame seeds, to garnish



  1. In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.
  2. Layout the daikon sheets on a tray or work surface. Place 1 shiso leaf on each daikon sheet.
  3. Mix the avocado, cucumber, snow pea shoots, and mint in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon sheets, positioning the mix at one end of each length. Roll up each daikon sheet tightly, pushing the roll away from you.
  4. Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top.

Recipe Credit

Cilantro Vinaigrette Ingredients


  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 cup waterif needed


  1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!
  2. PUT ON EVERYTHING! I actually do mean everything. So delicious.


edgar castrejon u56c6b9mrm4 unsplash
Microgreens on a dessert? Yup, you bet. The tart zestiness of the sorrel adds a crisp and unexpected punch. To make a standard size pie, double the recipe. Gluten-Free.
PREP TIME: 40 minutes
COOK TIME: 15 minutes
TOTAL TIME: 55 minutes
1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder 2 Tablespoons maple syrup 1/4 cup coconut oil, melted
1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt 1 Tablespoon maple syrup
About 1-1/2 cups chopped strawberries
Hearty handful of sorrel microgreens
1. To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms.
2. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe).
3. Use a fork and pierce the dough all over. 4. Stick in the fridge for 30 minutes.
5. Preheat oven to 350 and bake for 15 minutes or until it starts to brown.
6. Remove from oven and let cool before adding toppings.
7. In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.
8. Top with strawberries and sorrel microgreens.
john fornander 1CNFRA3dMlQ unsplash
When it comes to cooking the perfect burger, a few things are key: Handle the meat as little as possible. Make the patties ahead, and refrigerate until you’re ready for them to hit a hot pan. For best results, use a cast-iron skillet to cook the patties.
1. 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.
2. To make the aioli, add all the ingredients into the base of an immersion blender. Blend on high speed until all the ingredients are incorporated and you have a smooth sauce. Alternatively, blend in a food processor.
3. 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 depression in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.
4. Meanwhile, heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, 4 to 6 minutes. In a large cast-iron skillet over high heat, warm the oil and butter until melted. Add the patties, working in batches if needed, 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.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
1/2 cups apple cider vinegar 1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
2 large garlic cloves
1 teaspoon kosher salt
1 cup loosely packed
fresh mint leaves
1 ripe avocado
1/4 cups olive oil
2 tablespoons fresh lemon juice 1/4 teaspoon ground mustard
2 pounds grass-fed ground beef 1 tablespoon olive oil
1 tablespoon butter
1 1/2 teaspoons kosher salt Freshly ground black pepper
6 brioche buns
1 1/2 tablespoons chipotle in adobo sauce
1/2 cup crumbled feta cheese
1/2 cup microgreens

Broth Ingredients

2 litres meat bouillon
1 tbsp fish sauce
1 tbsp soy sauce
1cinnamon stick
1star anise
1 stick lemongrass , halved lengthwise
1red chili pepper, deseeded, cut into rings
30 ginger, finely grated

Soft-boiled eggs:

4fresh eggs
water, boiling

Soup ingredients

200 grice noodles
200 bean sprouts
1spring onion incl. green part, cut into thin rings
300 beef rump, thinly sliced

To garnish

30Micro Greens
1lime, rinsed with hot water, dabbed dry, cut into segments
1 bunch peppermint, leaves broken off
1 bunch coriander, leaves broken off

basil pesto pizza 1 740x1110 inside the rustic kitchen

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

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.