COOK BOOK

MICROGREEN

Alfalfa Recipes

1. Alfalfa & Avocado Toast

Ingredients:

  • 2 slices whole grain bread

  • 1 ripe avocado

  • 1/2 cup alfalfa sprouts

  • 6 cherry tomatoes, halved

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Instructions:

  1. Toast the bread until golden brown.

  2. Mash the avocado with lemon juice, salt, and pepper.

  3. Spread the mashed avocado on the toast.

  4. Top with alfalfa sprouts and cherry tomato halves.

  5. Serve immediately.

2. Alfalfa Spring Rolls

Ingredients:

  • 6 rice paper wrappers

  • 1 cup alfalfa sprouts

  • 1/2 cup shredded carrots

  • 1/2 cucumber, julienned

  • 1/2 block firm tofu, sliced into thin strips

  • 1/4 cup peanut butter

  • 1 tbsp soy sauce

  • 1 tbsp lime juice

  • 1 tsp honey

  • Water as needed

Instructions:

  1. Soak rice paper wrappers in warm water until soft.

  2. Lay a wrapper on a flat surface and add alfalfa, carrots, cucumber, and tofu.

  3. Roll tightly, folding in the edges as you go.

  4. In a small bowl, mix peanut butter, soy sauce, lime juice, and honey with a little water to make a dipping sauce.

  5. Serve spring rolls with the dipping sauce.

Arugula Recipes

1. Arugula & Goat Cheese Salad

Ingredients:

  • 3 cups fresh arugula

  • 1/4 cup crumbled goat cheese

  • 1/4 cup walnuts, toasted

  • 1 pear, thinly sliced

  • 2 tbsp balsamic vinaigrette

Instructions:

  1. In a large bowl, combine arugula, goat cheese, walnuts, and pear slices.

  2. Drizzle with balsamic vinaigrette and toss gently.

  3. Serve immediately.

2. Arugula Pesto Pizza

Ingredients:

  • 1 pizza crust

  • 1 cup arugula

  • 1/2 cup basil leaves

  • 1 clove garlic

  • 1/4 cup parmesan cheese

  • 1/4 cup olive oil

  • 1/2 cup cherry tomatoes, halved

  • 1 cup shredded mozzarella

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Blend arugula, basil, garlic, parmesan, and olive oil to make pesto.

  3. Spread pesto on the pizza crust, then top with mozzarella and cherry tomatoes.

  4. Bake for 10-12 minutes until cheese is bubbly and golden.

  5. Slice and serve.

Spicy Microgreen Mix Recipes

1. Spicy Microgreen Tacos

Ingredients:

  • 6 small corn tortillas

  • 1 cup spicy microgreen mix

  • 1 lb grilled chicken or fish

  • 1/2 cup salsa

  • 1/2 cup shredded cheese

  • Lime wedges

Instructions:

  1. Warm tortillas in a dry skillet.

  2. Fill each tortilla with grilled chicken or fish.

  3. Top with spicy microgreens, salsa, and shredded cheese.

  4. Serve with lime wedges.

2. Spicy Microgreen Omelet

Ingredients:

  • 3 eggs

  • 1/2 cup spicy microgreen mix

  • 1/4 cup feta cheese

  • 1/4 cup roasted red peppers, diced

  • Salt and pepper to taste

Instructions:

  1. Whisk eggs and season with salt and pepper.

  2. Heat a non-stick pan and pour in the eggs.

  3. When eggs begin to set, add microgreens, feta, and roasted red peppers.

  4. Fold the omelet and cook until done.

  5. Serve immediately.

Mustard Yellow Recipes

1. Mustard Microgreen Deviled Eggs

Ingredients:

  • 6 hard-boiled eggs

  • 1/4 cup mayonnaise

  • 1 tsp mustard

  • 1/4 cup mustard microgreens, chopped

  • Salt and pepper to taste

Instructions:

  1. Cut eggs in half and remove yolks.

  2. Mash yolks with mayonnaise, mustard, salt, and pepper.

  3. Stir in mustard microgreens.

  4. Spoon the mixture back into the egg whites.

  5. Serve chilled.

Rainbow Radish Recipes

1. Rainbow Radish Microgreen Wraps

Ingredients:

  • 4 whole grain tortillas

  • 1 cup rainbow radish microgreens

  • 1 cup shredded chicken

  • 2 tbsp tahini sauce

Instructions:

  1. Spread tahini sauce on tortillas.

  2. Fill with microgreens and shredded chicken.

  3. Roll up and slice in half.

  4. Serve immediately.

Sunflower (Black Oil Seed) Recipes

1. Sunflower Microgreen Smoothie

Ingredients:

  • 1 banana

  • 1/2 cup sunflower microgreens

  • 1 cup yogurt

  • 1 tbsp honey

Instructions:

  1. Blend all ingredients until smooth.

  2. Serve chilled.

Pea (Oregon Giant) Recipes

1. Pea Microgreen & Ricotta Toast

Ingredients:

  • 2 slices sourdough bread

  • 1/2 cup ricotta cheese

  • 1/2 cup pea microgreens

  • 1 tsp lemon zest

Instructions:

  1. Toast sourdough bread.

  2. Spread with ricotta cheese.

  3. Top with pea microgreens and lemon zest.

  4. Serve immediately.

Enjoy your fresh microgreens with these detailed, delicious recipes!

MUSHROOMS

Blue Oyster Recipes

1. Blue Oyster Stir-Fry
Ingredients:

  • 2 cups blue oyster mushrooms, torn

  • 1 bell pepper, sliced

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp rice vinegar

  • Salt to taste

Instructions:

  • Heat sesame oil in a pan over medium heat.

  • Sauté garlic and onion until soft.

  • Add mushrooms and bell pepper. Stir-fry for 5–7 minutes.

  • Add soy sauce, rice vinegar, and salt. Cook for 2 more minutes.

  • Serve hot over rice or noodles.

2. Blue Oyster Tacos
Ingredients:

  • 2 cups blue oyster mushrooms, shredded

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tbsp olive oil

  • 4 small tortillas

  • 1/2 cup shredded cabbage

  • 1/4 cup salsa

  • Lime wedges

Instructions:

  • Heat oil in a skillet. Add mushrooms, paprika, and cumin. Cook until browned.

  • Warm tortillas and fill with mushroom mix.

  • Top with cabbage and salsa.

  • Serve with lime wedges.

Italian Oyster Recipes

1. Italian Oyster Mushroom Risotto
Ingredients:

  • 1 cup arborio rice

  • 1/2 cup Italian oyster mushrooms, chopped

  • 1/4 cup white wine

  • 3 cups vegetable broth

  • 1 small onion, diced

  • 2 tbsp butter

  • 1/4 cup grated parmesan

  • Salt and pepper to taste

Instructions:

  • Sauté onion in butter. Add mushrooms and cook until soft.

  • Stir in rice and toast for 1 minute.

  • Add wine and stir until absorbed.

  • Gradually add broth, stirring constantly until rice is creamy.

  • Stir in parmesan, salt, and pepper. Serve warm.

2. Italian Oyster Flatbread
Ingredients:

  • 1 flatbread or naan

  • 1 cup Italian oyster mushrooms, sliced

  • 1/4 cup ricotta cheese

  • 1 tbsp olive oil

  • 1/2 tsp dried oregano

  • Salt and pepper

Instructions:

  • Preheat oven to 400°F (200°C).

  • Spread ricotta on flatbread. Top with mushrooms, oregano, salt, and pepper.

  • Drizzle with olive oil.

  • Bake for 10–12 minutes. Serve hot.

Golden Oyster Recipes

1. Golden Oyster Scramble
Ingredients:

  • 1 cup golden oyster mushrooms, chopped

  • 4 eggs

  • 1 tbsp milk

  • 1 tbsp butter

  • Salt and pepper

  • Chopped parsley for garnish

Instructions:

  • Whisk eggs with milk, salt, and pepper.

  • Sauté mushrooms in butter for 3–4 minutes.

  • Add eggs and cook gently, stirring until set.

  • Garnish with parsley and serve warm.

2. Golden Oyster Toast
Ingredients:

  • 2 slices sourdough bread

  • 1 cup golden oyster mushrooms

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • 1/4 tsp chili flakes

  • Salt to taste

Instructions:

  • Toast the bread slices.

  • Sauté garlic and mushrooms in olive oil with chili flakes.

  • Season with salt.

  • Spoon mixture over toast and serve immediately.

Indian Oyster Recipes

1. Indian Oyster Curry
Ingredients:

  • 2 cups Indian oyster mushrooms

  • 1 onion, diced

  • 2 tomatoes, chopped

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp cumin seeds

  • 2 tbsp oil

  • Salt to taste

Instructions:

  • Heat oil in a pan and add cumin seeds.

  • Add onions and sauté until golden.

  • Stir in tomatoes, turmeric, garam masala, and cook for 5 minutes.

  • Add mushrooms and simmer for 10 minutes.

  • Serve with rice or naan.

2. Indian Oyster Pakoras
Ingredients:

  • 1 cup Indian oyster mushrooms, sliced

  • 1/2 cup chickpea flour

  • 1/4 cup water

  • 1/2 tsp turmeric

  • 1/2 tsp chili powder

  • Salt to taste

  • Oil for frying

Instructions:

  • Mix chickpea flour, water, turmeric, chili powder, and salt to form batter.

  • Dip mushroom slices in batter.

  • Deep-fry until golden and crisp.

  • Drain and serve with chutney.

Enoki Recipes

1. Enoki Miso Soup
Ingredients:

  • 1 bunch enoki mushrooms

  • 4 cups water

  • 2 tbsp miso paste

  • 1 green onion, chopped

  • 1/2 block tofu, cubed

Instructions:

  • Bring water to a simmer. Add tofu and cook for 3 minutes.

  • Stir in miso paste until dissolved.

  • Add enoki mushrooms and cook 2 minutes.

  • Top with green onions and serve hot.

2. Enoki Rice Bowl
Ingredients:

  • 1 bunch enoki mushrooms

  • 1 cup cooked rice

  • 1 tbsp soy sauce

  • 1/2 tsp sesame oil

  • 1 egg, fried

  • Sesame seeds for garnish

Instructions:

  • Sauté enoki mushrooms in sesame oil and soy sauce.

  • Place rice in a bowl, top with enoki and fried egg.

  • Sprinkle with sesame seeds and serve.