All The Ways to Use Microgreens
Smaller than baby greens, bigger than sprouts, and full of flavor and nutrients, microgreens are a quick and easy addition to a variety of meals. At the Co-op, you’ll find sunflower, broccoli, red cabbage, radish, kale, and pea shoots—all from local farms!
And while you can spruce up just about any savory dish with microgreens, there are a few dishes they’re particularly wonderful in: sandwiches, salads, pasta, pizza, and breakfast. Check out some of our favorite ways to use microgreens for any meal!
Sandwiches
Microgreens are a quick , easy way to boost the nutrition of your sandwich. Plus, they add a satisfying crunch to every bite!
Photo Courtesy of The Modern Proper
Green Goddess Grilled Cheese Sandwich
Childhood grilled cheese meets healthy greens in this ooey-gooey sandwich from The Modern Proper.
Thick sliced bread (perhaps Co-op potato bread?) is slathered with butter, mayo, and a homemade green goddess sauce before being paired with mozzarella cheese and a variety of greens including avocado, baby spinach, asparagus, and microgreens.
Everything is toasted up on the stovetop until the sandwich is golden and gooey. We suggest medium-low heat to make sure the cheese melts before the bread gets too toasted.
Photo Courtesy of Feasting at Home
Egg Salad with Avocado & Dill
Light, springy, and delicious, this healthier twist on traditional egg salad brings celery, avocado, tomatoes, and microgreens into the mix.
Hard-boiled eggs are peeled and finely chopped before being folded into a mixture of mayo, celery, green onions, fresh herbs, capers, lemon zest, and mustard.
Enjoy this egg salad between two pieces of Co-op multigrain bread or serve it dolloped on top of toasted slices of bread for an easy appetizer for Easter.
Photo Courtesy of Life is But a Dish
Turkey, Cheese & Avocado Sandwich with Greens
An easy sandwich to toss together on a weekday, this recipe from Life is But a Dish features microgreens, pesto, ciabatta bread, and oven-roasted turkey breast from Applegate.
Simply slather your ciabatta bread with pesto, add the turkey, cheese, green apples, avocado, and microgreens, and get gobbling!
Find the full recipe at Life is But a Dish
Salads
They’re green, they’re nutritious, and they’re flavorful. Of course microgreens belong in salad, especially if you’re looking for ways to spice up your go-to garden salad.
Photo Courtesy of Beet Bliss Bowl
Beet Bliss Bowl
Have you ever seen a salad this pretty? Thanks to the beets, watermelon radish, and vibrant microgreens, this bowl is as beautiful as it is good for you.
Quinoa, chickpeas, beets, and a variety of spices are cooked together before being cooled and drizzled with a citrusy-maple vinaigrette.
Everything is tossed with red onions, basil, and arugula then served with microgreens, avocado, and slivered almonds.
Photo Courtesy of Love & Olive Oil
Roasted Beet & Farro Salad with Citrus Vinaigrette
An elegant early-spring salad full of flavor, nutrients, and crunch, this recipe from Love & Olive Oil pairs dainty microgreens with more substantial ingredients like beets, farro, and candied pistachios.
Beets are oven-roasted and farro is cooked before being tossed with a citrus vinaigrette and homemade candied pistachios.
Enjoy this hearty, yet light salad with pan-seared salmon or chicken.
Photo Courtesy of EatingWell
Big Beautiful Summer Salad
As if the name of this recipe didn’t give it away, this salad is overflowing with summer’s best veggies: golden beets, romaine lettuce, corn, watermelon radishes, and microgreens.
Golden beets are quickly cooked in the microwave (though we recommend taking the extra time to oven-roast them) before being cut into wedges and paired with the other veggies.
After being drizzled with olive oil and topped with fresh cracked sea salt, the whole salad is covered in a homemade herb-filled buttermilk-avocado dressing. Pair this summery salad with your favorite grilled protein (and sunshine): chicken, salmon, steak, or tofu!
Find the full recipe at EatingWell
Pasta & Pizza
Microgreens? On pizza and pasta? You betcha!
Photo Courtesy of Half Baked Harvest
Peach Burrata Pizza with Honey Balsamic
As far as summer recipes go, this peach burrata pizza should be at the top of your must-make-and-devour list.
Homemade pizza dough is smothered in pesto before being topped with perfectly ripe peaches, basil, blue cheese, and a drizzle of olive oil.
Top your pizza with a generous handful of microgreens and a swirl of spicy-sweet honey balsamic sauce.
Photo Courtesy of Love & Olive Oil
Broccoli Rabe & Pistachio Pesto Pasta with Burrata
Traditionally, pesto is made with basil and pine nuts. But here, it’s made with broccoli rabe and pistachios, and the recipe couldn’t be easier.
Simply blanch the broccoli rabe until bright green and then toss it in a food processor with pistachios, garlic, parmesan, pecornio, salt, vinegar, red pepper flakes, and pistachio oil.
Toss the pesto with some pasta and a bit of reserved pasta water before serving it with fresh burrata cheese and, you guessed it, a handful of microgreens.
Photo Courtesy of Love & Lemons
Lemony Swiss Chard Pasta
If you’re looking for a pasta that’s a departure from the traditional, consider this lemony swiss chard pasta from Love and Lemons!
In addition to swiss chard and fusilli pasta, this recipe calls for garlic, golden raisins for sweetness, and hazelnuts for a nice crunch.
Fresh and colorful, enjoy this pasta salad as an appetizer for a spring dinner.
Find the full recipe at Love & Lemons
Breakfast
They say breakfast is the most important meal of the day, and adding microgreens kicks the nutrition up a notch!
Photo Courtesy of Love & Lemons
Avocado Tomatillo Breakfast Tacos
Vegetarian-friendly and protein-packed to keep you full until lunch, these quick and delicious breakfast tacos call for just 6 ingredients.
Scrambled eggs are paired with wilted spinach, fresh avocado slices, and a generous scoop of tomatillo salsa.
The filling is nestled into a warm tortilla before being topped with your favorite microgreens.
Photo Courtesy of Eating Bird Food
Egg & Greens Bowl, AKA: Sautéed Breakfast Salad
Eggs and greens, breakfast salad, or just delicious and nutritious. Whatever you decide to call this breakfast bowl, one thing is for certain: it’s a healthy way to start the day.
Onion, greens, and roasted cauliflower are sauteed before being topped with an egg, sunny side up. The bowls are finished off with some microgreens, sliced avocado, and fresh dill.
Spice it up with a couple shakes of your favorite hot sauce. We recommend Funky’s Terra Luna green chili sauce!
Photo Courtesy of Prenatal Health & Wellness
Avocado Toast With Micro Greens, Olive Oil & Tahini
If you’re more of the breakfast toast type, consider this quick (and deliciously fancy) avocado toast with microgreens!
Simply toast up your favorite whole grain bread, spread on some avocado, give it a crack of salt and pepper, a drizzle of tahini, and of course, a topping of microgreens.
As alwasy, feel free to mix this recipe up with whatever is sounding good! Add some tomatoes, top it with everything bagel seasoning, sprinkle some chopped radish - the options are endless.
Find the full recipe at Prenatal Health & Wellness