Microgreen recipes

Perfect for your day

We have prepared a few delicious recipes for you. Of course, you can also create your own creations and just try them out. We wish you e Guete!

Regional is cool!

One day we received an email from a customer near Lucerne. She gave us a great hint that we should also include the products used in the microgreen recipes in our sustainability mission.

It's interesting, sometimes things are obvious, yet you don't think of them yourself! For this reason, we would like to encourage you here to use as many regional foods as possible in the preparation of your dishes. And if possible, to avoid imported foods - even if you can still find them in some of our "old" recipes.

In any case, we'll be paying close attention from now on!

Microgreen radish curd

Preparation time: about 10 minutes

Ingredients for 2 servings

- 1 small bunch of radishes
- 1 tsp salt
- 1⁄2 bowl Grow-Grow Nut Microgreens of your choice
- 500 g cottage cheese1 pinch of pepper2 buns

Preparation

Cut radishes from the bunch, wash and grate finely. Mix radish grates with salt, wait about 5 minutes, then squeeze thoroughly. Pour away the liquid.

Microgreens cut off as desired, mix with grated radish and cottage cheese. Season radish curd with salt and pepper and spread on the buns.

Tip: The radish curd also tastes great with jacket potatoes.

Microgreen Pesto Pasta Bowl

Preparation time: about 20 minutes

Ingredients for 4 servings

- 350 g pasta
- 1 pinch of salt
- 100 g pine nuts
- 2 cloves of garlic
- 1 Grow-Grow Nut arugula cress
- 1⁄2 lemon
- 1 pinch of salt and pepper
- 5 tbsp olive oil
- 300 g small tomatoes

Preparation

Cook pasta in plenty of lightly salted water according to package directions until al dente, then drain and allow to steam.

In a pan without fat, fry pine nuts until golden brown. Peel garlic cloves, coarsely chop.cut arugula cress, finely puree with juice of lemon, garlic, pine nuts, salt, pepper and olive oil in a blender until a uniform cream.

Wash and halve the tomatoes, mix with the pasta and the arugula microgreen pesto and serve.

Kale Cress Tomato Butter

Preparation time: about 10 minutes

Ingredients for about 15 servings

- 1 clove garlic
- 1⁄2 Grow-Grow Nut kale cress
- 3 sprigs basil
- 150 g room-warm butter
- 2 teaspoons tomato paste1
- ⁄2 tsp salt
- 1 pinch pepper


Preparation

Peel garlic. Place kale cress and plucked basil leaves with the garlic in a multi chopper, alternatively chop finely by hand. Mix garlic, kale cress, and basil with room-warm butter, tomato paste, salt, and pepper until evenly blended.

Either place the cress tomato butter in a sealable jar or alternatively, wrap in baking paper and form into a roll and refrigerate until firm.

Tip: The homemade kale and tomato butter tastes great on fresh bread, with jacket potatoes and for sautéing vegetables.

For a vegan version, the butter can be replaced with vegetable margarine.

Stuffed mushrooms with Microgreens

Preparation time: about 15 minutes

Ingredients for two servings

- 6 large mushroom
- 1/2 onion
- 1 tbsp olive oil
- 100g vegan mince
- 1 garlic clove
- 20g dried tomatoes
- salt, pepper
- 50g (vegan) feta
- ¼ Grow-Grow Nut Microgreens
- oil for the mold

Preparation

Clean the mushrooms. Turn out the stems of the mushrooms and cut into fine cubes. Peel and finely chop the onion.

Heat oil in a pan and sauté onions until translucent. Add the chopped mushroom stems until the liquid has evaporated. Add the minced meat.

Peel and finely chop the garlic, chop the feta and the sun-dried tomatoes and mix them in as well. Season with salt and pepper. Fill the mushroom and minced meat mixture into the mushroom caps.

Brush a baking dish with oil, place the stuffed mushroom heads in it and drizzle with the remaining olive oil. Cook the mushrooms in a preheated oven at 200 degrees for 10-15 minutes.

Serve with Microgreens .

Arugula Microgreen Pesto

Preparation time: about 15 minutes

Ingredients

- 100ml olive oil
- 50g arugula
- 25g arugula Microgreens from Grow-Grow Nut
- 40g pecans
- 15g parmesan
- 1 tsp coconut blossom sugar
- Himalayan salt
- Black pepper
- Refine with 1 clove of garlic if necessary.

Preparation

First, wash the arugula and let it drain a little. In the meantime, lightly toast the pecans in a pan and then chop them in a blender.

Now add all the other ingredients and mix everything small and your pesto is ready.

Sweet potato rösti with vegan herb creme fraiche

Preparation time: about 15 minutes

Ingredients

- 1 large sweet potato
- 3 tbsp. spelt flour
- 2 eggs or flaxseed eggs
- 1 tsp. nutmeg
- 1 tsp. coconut blossom sugar
- Himalayan salt

Cream

- 300g cream Vega
- 1 tsp honey
- Fresh herbs (thyme, rosemary)
- Microgreens from Grow-Grow Nut

Preparation

Thoroughly rinse the sweet potato and grate it with the skin.Add nutmeg, coconut blossom sugar, Himalayan salt, flour and eggs to the potatoes and mix to a uniform mass.

Now fry small portions of Rösties in a hot pan on both sides and bake for another 10 min in a preheated oven at 200c° convection oven.

In the meantime, refine Creme Vega with honey and fresh herbs and use as a topping for the hash browns.

Butternut squash soup

Preparation time: about 20 minutes

Ingredients

- 1 butternut squash
- 2 large carrots
- 1 can coconut milk
- 1/2 tsp nutmeg
- 2 tsp coconut blossom sugar
- Himalayan salt
- Black pepper
- Parsley
- Thyme
- Microgreens of Grow-Grow Nut

Preparation

Peel and dice the pumpkin and carrots. Boil both in salted water until soft.

Pour off 2/3 of the water and puree everything with a hand blender. Add coconut milk, season and simmer soup over low heat for another 10 minutes.

Finally, garnish with fresh herbs and Microgreens .

Egg Pizza

Preparation time: about 15 minutes

Ingredients for two servings

- Pizza/ Naan
- 260g emmer whole wheat flour
- 120g vegetable yogurt or plain yogurt
- 2 tbsp vegetable milk
- 1 tsp coconut blossom sugar
- 1 tsp Himalayan salt
- 2 tsp baking powder

Topping
- Handful arugula
- 4 eggs
- Some cream cheese
- Watercress
- Microgreens of Grow-Grow Nut

Preparation

Mix flour with baking powder, salt and coconut blossom sugar, stir in yogurt and milk and knead into an elastic dough, note that you knead about 5-10. Now divide the dough into 2 halves and knead it with a little flour (knead into shape).

Brush the naan with a little olive oil and fry on both sides for about 3 minutes in a pan over medium heat.

Spread naan with some cream cheese, top with arugula, fried eggs on top and garnish with Microgreens and some yogurt.

Chickpea pasta with arugula microgreen pesto

Preparation time: about 10 minutes

Ingredients

- 250g Chickpea Pasta
- Handful of pecans
- Handful of arugula
- Arugula Greens from Grow-Grow Nut
- Arugula Microgreen Pesto

Preparation

Prepare the pasta according to the instructions and then mix in the pesto.

Mix in fresh greens and serve. Garnish with nuts at the end.

Beans pizza

Preparation time: about 30 minutes

Ingredients

1 package Gluten Free Pizza Dough
100g Azuki Beans
Some Arugula
Green Asparagus
Microgreens from Grow-Grow Nut
Himalayan Salt
Olive Oil to taste

Preparation

Preparation: Soak azuki beans in plenty of cold water for at least 12 hours.

Prepare the pizza dough according to the instructions and divide it on two trays of 28 cm diameter. Of course, you can also prepare your own dough for it.

Now drain the azuki beans and rinse again thoroughly. Put on a pot with 3 times the amount of water and simmer the azuki beans in it for at least 45 minutes on medium heat, covered.

After resting, pre-bake pizza dough for
10 minutes in a preheated oven at 200° convection.

In the meantime, wash asparagus, cut lengthwise into strips, and sauté in a pan with a little oil.

Drain the azuki beans and mash ⅔ of the beans with a little olive oil, a little water and salt until you get a creamy bean paste. You can now spread this on the pizza with a spoon and finish baking for another 10 minutes.

Finally, top with arugula, asparagus, the remaining beans and Microgreens . If necessary, you can also add a little crème fraîche.

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