RECIPES

Healthy and delicious micro-greens add an elegant touch to a wide variety of foods. Not only are they beautiful, but they are nutrient-dense powerhouses. Whether using for a garnish, a special dish or a vitamin rich beverage, micro-greens offer endless possibilities.

Good For You Dip

16oz container sour cream or Greek yogurt

1 pkg Morning Sun Farms Red Rambo Radish micro-greens

1 pkg. Morning Sun Farms Daikon Radish micro-greens

1 clove garlic, minced

Salt and pepper to taste

Finely chop micro-greens. Combine with sour cream or yogurt and garlic. Add salt and pepper to taste. Flavor and color intensify if refrigerated overnight. Serve with veggies, crackers, or as a delicious sandwich spread.

Summertime Pasta Salad

1-1/2-2C cooked curly pasta

1-1/2-2C cooked, chopped chicken

2-3 firm, ripe Roma tomatoes, chopped

1 pkg. Morning Sun Farms Kale micro-greens (or your favorite)

1 clove garlic, minced

1/2 tsp salt and 1/4 tsp pepper or to taste

1/2 C virgin oil oil

2 Tbls. balsamic vinegar

Combine all ingredients in a large bowl. Chill and serve.

Quiche

9” Pie crust

1C. ham steak, cubed

1C. Morning Sun Farms Mustard or Kale micro-greens

½-¾C Feta cheese

¾-1C cheddar/jack cheese, shredded

3 eggs

1C. milk

1C. Morning Sun Farms Kale micro-greens

Salt and pepper to taste

Place ham steak and micro-greens into the pie shell. Cover with Feta cheese. Sprinkle with salt and pepper. (Not too much salt as ham and cheese are salty). Beat eggs and milk. Pour into shell. Sprinkle with shredded cheese and kale micro-greens. Bake at 350 for 50-60 min or until set and golden brown.

Wrap Sandwiches

4 Servings

Prep Time: 15 Minutes

4 (10 inch) flour tortillas

1 (5.3 oz.) package goat or other soft cheese, at room temperature

1 1/3 cups chopped jarred roasted red bell peppers, rinsed, seeded, patted dry

2 cups mixed baby greens or micro-greens (kale or mustard would be great)

1 cup shredded carrots

Pepper

Preparation

Lay out four tortillas on a work surface. Spread each tortilla with two generous Tbsp. cheese, leaving a 1/4-inch border. Add 1/3 cup roasted bell peppers, 1/2 cup greens, 1/4 cup carrots, and a pinch of pepper to each. Roll up tortillas and cut them in half crosswise. Arrange two halves on each plate and serve.

Mighty Green Salad

4C. Baby leaf lettuce

1 pkg. Morning Sun Farms Pea Shoots

1 pkg. Morning Sun Farms Sunflower Shoots or Red Rambo Radish Micro-greens,

1 cup pecans that have been caramelized in 1-1-½ Tbls. organic cane sugar.

Feta cheese to taste

1 pear, diced

Toss. Drizzle with 1-2 Tbls. Balsamic vinegar

Wake-Up Breakfast Smoothie

Fill Nutri-bullet cup half way with Morning Sun Farms micro-greens (pea, kale, sunflower, or other favorite)

Add:

1 carrot

½ banana

Fill remainder of Nutri-bullet cup with frozen antioxidant berry blend

Add enough of your favorite liquid to blend- (water, juice, coconut water, almond milk, kefir water)

Blend until smooth. Enjoy!

Smoothie Option 2

1 handful Morning Sun Farms Pea Shoots

1 handful Morning Sun Farms Sunflower Shoots or Kale micro-greens

½ C frozen berries

½ banana

1 clementine squeezed

½ apple

Blend in nutri-bullet and you have a great vitamin boost to start your day.

Zesty Chicken Fried Rice

3C leftover rice

1 onion, chopped

1 clove garlic, minced

4 beaten eggs

1-2C leftover chicken, chopped

1C Morning Sun Farms Daikon, Mustard, or Kale micro-greens

Natasha’s Ginger Pierogi Sauce or soy sauce

Oil

In a large pan, sauté onion and garlic in 1T oil. Add rice and cook until hot and light golden brown. Push to the side and cook chicken until hot. Combine chicken with rice and push to the side. Add 1 T of oil if necessary and scramble the beaten egg. Add Morning Sun Farms mustard micro-greens and combine all ingredients.

Serve with Natasha’s Ginger Pierogi Sauce or soy sauce to taste.

Ginger-Glazed Carrot and Pea Shoot Salad

1 lb carrots, peeled, halved, and chopped to 1-2 pieces

2 packages fresh pea shoots

1 clove garlic, minced

1 tablespoon grated fresh ginger

juice of 1 lime

2 tablespoons light brown sugar

salt and pepper to taste

2 tablespoon extra-virgin olive oil

Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well. Let marinade for 30 minutes or longer.

Cook carrots over high heat until crisp/tender. Let cool.

Toss pea shoots with the remaining tablespoon of olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.