Egg White Omelet with Avocado and Buckwheat Microgreens
Whisk together two egg whites and 2 tsp of milk. Add mixture to a skillet with a light coat of cooking spray and cook them over medium to low heat. Add some salt and pepper to the egg while cooking, flip the egg over when the bottom looks cooked. Once the other side is done, transfer it to a plate fill it with sliced avocado, crumbled goat cheese, and some fresh Farm Doc microgreens and fold it in half.
Tomato and Mozzarella Salad with Microgreens
Ingredients: 2 large tomatoes, preferably heirloom, sliced, 4 ounces fresh mozzarella, sliced into discs, 2 large handfuls Farm Doc microgreens, 1 small handful basil leaves, sliced thinly, olive oil (to taste), Balsamic vinegar (to taste), Sea salt (preferably flaky), freshly ground black pepper
Directions: Toss the greens with the basil, then arrange on two plates. Top with the tomatoes and mozzarella. Drizzle in olive oil and vinegar to taste—less is more. Season with salt, especially on the mozzarella, and top with black pepper.
Peach and Goat Cheese Salad with Microgreens
Ingredients: 1 large ripe peach, 2 oz’s goat cheese, Farm Doc microgreens, 1/4 cup extra virgin olive oil, 3 tbsps apple cider vinegar, 1 tbsp finely minced shallot, 1/4 tsp orange zest, 1/2 tsp salt freshly ground black pepper
Directions: Slice the peach into 12 slices and plate in a zig zag pattern on a narrow serving dish. Dot the goat cheese among the slices. Top with the microgreens. Mix the oil, vinegar, shallot, zest, salt and three or four grinds of fresh black pepper in a small bowl. Drizzle over the salad and serve
Avocado Toast with Microgreens
Ingredients: 1 avocado, 2 slices gluten-free bread, sea salt (to taste), Farm Doc microgreens of your choosing, balsamic dressing (to taste), freshly ground black pepper
Directions: Cut avocado in half and scoop out the flesh. sprinkle with sea salt and smash with a fork. Spread avocado on warm toast. Top with microgreens, sprinkle with a pinch of pepper and drizzle with balsamic dressing.
Microgreen Super Salad
Ingredients: 1 bunch spring lettuce mix, a handful of sunflower microgreens, a handful of pea shoots and/or fenugreek shoots, 1/2 pint cherry tomatoes, 1/2 cup walnuts (soaked and crumbled), 1/3 English cucumber, 1 red or yellow pepper (diced), 1 avocado (diced), 6-8 olives (pitted and diced -optional)
Dressing: 1 1/2 lemons (juiced), 2-3 Tbsp cold pressed olive oil (optional), 2 garlic cloves, minced, 1 Tbsp Italian herbs, salt and pepper (to taste)
Directions: Soak the walnuts for 6-8 hours before draining and crumbling. Combine all of the dressing ingredients in a small mixing bowl and stir well. Toss all of the ingredients together along with the dressing in a large salad bowl.
Grilled Ham & Cheese (Brie) With Leek Microgreens, Apple And Dijon
Ingredients: 1-2 tablespoon of butter, 2 slices of brioche, 4 slices of ham, 6 thin slices of brie cheese, 6 thin slices of apple, small handful of leek microgreens, 1 tablespoon of whole grain mustard
Directions: Heat skillet to medium heat, add butter, let melt, and swirl to coat. Add slices of bread to skillet, and place brie and ham on top of each slice. Cook until cheese begins to melt and the bread is golden. Top one side of bread with apple slices, mustard and leek microgreens. Flip the untopped slice of onto the other. Transfer to a plate and cut in half.
Chicken Salad with Microgreens
Ingredients: One chicken breast, fresh lettuce or spinach, Farm Doc Basic Mix microgreens, 1/2 can black beans, 4 oz’s freshly cut green onions and chives, 1/2 avacado, block of gouda cheese and 2 oz’s olive oil/.
Directions: Slice the chicken breast into small pieces. Toss salad with olive oil, chicken, black beans, green onion, chives and lettuce. Top salad with avacado and gouda cheese. Add salt or pepper as desired.