Recipes That Make Microgreens the Star
From 5-minute breakfasts to dinner-party showstoppers, these 10 recipes prove that microgreens are way more than a garnish. Each one features a MicrogreenFX variety you can grab from our shop and start cooking tonight. 🌱
Quick and Easy Recipes
Five recipes that take 15 minutes or less. Perfect for busy weeknights, lazy weekends, or anytime you want something delicious without a pile of dishes.
🌿 Microgreen Pesto
MicrogreenFX Variety: Sunflower Microgreens
Ingredients
- * 2 cups sunflower microgreens (packed)
- * 1/3 cup olive oil
- * 1/4 cup grated parmesan
- * 2 cloves garlic, minced
- * Juice of 1 lemon
- * 2 tbsp pine nuts or walnuts
- * 1/4 tsp onion powder
- * Salt and pepper to taste
Instructions
- 1 Toss your sunflower microgreens, garlic, nuts, and parmesan into a food processor. Give it a few pulses until everything is roughly chopped.
- 2 Drizzle in the olive oil while the processor runs, blending until smooth but still slightly chunky.
- 3 Squeeze in the lemon juice, add the onion powder, and season with salt and pepper. Pulse once more to combine.
- 4 Toss with pasta, spread on toast, or use as a dip. This stuff disappears fast.
🌱 MicrogreenFX Tip: Sunflower microgreens have a nutty, slightly sweet flavor that makes this pesto taste richer than traditional basil pesto. Grab a 4oz container from our shop and you will have enough for two batches!
🥣 Sunrise Smoothie Bowl
MicrogreenFX Variety: Broccoli or Kale Microgreens + Sunflower Microgreens
Ingredients
- * 1 frozen banana
- * 1/2 cup frozen mixed berries
- * 1 handful broccoli or kale microgreens
- * 1/2 cup almond milk
- * 1 tbsp honey or maple syrup
- * A tiny dash of garlic powder (trust us)
- * Sunflower microgreens for topping
- * Granola, chia seeds, or coconut flakes for topping
Instructions
- 1 Blend the frozen banana, berries, broccoli or kale microgreens, almond milk, honey, and garlic powder until thick and creamy.
- 2 Pour into a bowl. You want it thick enough to hold toppings, so go easy on the milk.
- 3 Top with a generous handful of sunflower microgreens, granola, and whatever else makes you happy.
🌱 MicrogreenFX Tip: The garlic powder sounds wild, but at this tiny amount it just adds a savory depth that balances the sweetness. You will not taste "garlic" at all. Use our Smoothie Blend for the base and Sunflower micros on top!
🥑 Microgreen Avocado Toast
MicrogreenFX Variety: Radish Microgreens
Ingredients
- * 2 slices sourdough bread, toasted
- * 1 ripe avocado
- * 1 cup radish microgreens
- * Everything bagel seasoning
- * Juice of half a lemon
- * 1/4 tsp onion powder
- * A small dash of garlic powder
- * Flaky sea salt
Instructions
- 1 Smash the avocado in a bowl with the lemon juice, onion powder, garlic powder, and a pinch of flaky sea salt.
- 2 Pile it onto your toasted sourdough. Be generous. This is not the time for restraint.
- 3 Top with a mountain of radish microgreens and a sprinkle of everything bagel seasoning.
- 4 Take a photo. Eat immediately. Repeat tomorrow.
🌱 MicrogreenFX Tip: Radish microgreens bring a peppery kick that cuts right through the creamy avocado. It is the combo you did not know you needed. Our Radish micros are grown to order, so they arrive at peak crunch!
💪 Power Salad
MicrogreenFX Variety: Farmers Blend Microgreens
Ingredients
- * 3 cups mixed microgreens
- * 1/2 cup cooked quinoa
- * 1/2 can chickpeas, drained and rinsed
- * 1/4 cup crumbled feta
- * 2 tbsp olive oil + juice of 1 lemon (vinaigrette)
- * 1/4 tsp onion powder
- * Salt and pepper to taste
Instructions
- 1 Whisk together olive oil, lemon juice, onion powder, salt, and pepper to make a quick vinaigrette.
- 2 In a big bowl, combine the microgreens, quinoa, and chickpeas. Toss with the vinaigrette.
- 3 Top with crumbled feta and an extra squeeze of lemon if you are feeling it.
- 4 This salad holds up great for meal prep. Make a double batch on Sunday and thank yourself all week.
🌱 MicrogreenFX Tip: Our Farmers Blend gives you a mix of flavors and textures in one container. It is basically a pre-built salad base. Add the quinoa and chickpeas and you have got a meal that actually fills you up.
🌯 Microgreen Wrap
MicrogreenFX Variety: Pea Shoot Microgreens
Ingredients
- * 1 large whole wheat wrap
- * 3 tbsp hummus
- * 1 cup pea shoot microgreens
- * 1/2 cup roasted veggies (zucchini, bell pepper, sweet potato)
- * 2 tbsp crumbled feta
- * A dash of garlic powder (mixed into the hummus)
- * Squeeze of lemon
Instructions
- 1 Mix the garlic powder right into the hummus. Spread it generously across the whole wrap.
- 2 Layer on the roasted veggies, crumbled feta, and a big pile of pea shoot microgreens.
- 3 Squeeze lemon over the top, then roll it up tight. Cut in half at an angle for maximum visual appeal.
🌱 MicrogreenFX Tip: Pea shoots have a fresh, sweet crunch that is basically nature's lettuce upgrade. They hold up better than spinach and taste way more interesting. Our Pea Shoots come in 4oz containers, perfect for wraps all week.
Fancy and Gourmet Recipes
Five recipes for when you want to show off a little. Restaurant-quality dishes you can absolutely pull off at home. Your dinner guests will not believe you grew the greens yourself.
🍣 Seared Ahi Tuna with Radish Microgreen Salad
MicrogreenFX Variety: Radish Microgreens
Ingredients
- * 2 sushi-grade ahi tuna steaks
- * 2 tbsp soy sauce
- * 1 tbsp sesame oil
- * 1 tsp fresh ginger, grated
- * 1 cup radish microgreens
- * 1/4 tsp onion powder
- * 1/4 tsp garlic powder
- * Sesame seeds for garnish
Instructions
- 1 Whisk together soy sauce, sesame oil, ginger, onion powder, and garlic powder to make the glaze. Brush it on the tuna steaks.
- 2 Sear the tuna in a screaming hot cast iron pan for about 90 seconds per side. You want a nice crust and a rare center.
- 3 Slice the tuna against the grain and fan it out on a plate. Pile radish microgreens on top.
- 4 Drizzle remaining glaze over everything and hit it with sesame seeds. Dinner party status achieved.
🌱 MicrogreenFX Tip: Radish microgreens have that wasabi-like bite that pairs perfectly with raw tuna. This is the dish that makes your friends ask "where did you learn to cook like this?" The answer is MicrogreenFX.
🐟 Pan-Seared Salmon with Sunflower Micro Chimichurri
MicrogreenFX Variety: Sunflower Microgreens
Ingredients
- * 2 salmon fillets, skin-on
- * 1 cup sunflower microgreens, finely chopped
- * 1/4 cup fresh parsley, chopped
- * 2 tbsp red wine vinegar
- * 1/4 cup olive oil
- * 1/4 tsp onion powder
- * Red pepper flakes
- * Salt and pepper
Instructions
- 1 Make the chimichurri: combine chopped sunflower microgreens, parsley, red wine vinegar, olive oil, onion powder, and red pepper flakes. Let it sit while you cook the salmon.
- 2 Season the salmon with salt and pepper. Sear skin-side down in a hot pan with a bit of oil for 4 minutes. Flip and cook 3 more minutes.
- 3 Plate the salmon and spoon the sunflower micro chimichurri generously over the top.
- 4 Serve with roasted potatoes or crusty bread to soak up every last drop of that chimichurri.
🌱 MicrogreenFX Tip: Traditional chimichurri uses parsley and oregano. Swapping in sunflower microgreens adds a nutty richness that is honestly better. We might get in trouble with Argentina for saying that, but it is true.
🍚 Microgreen Risotto Finish
MicrogreenFX Variety: Garnet Amaranth Microgreens
Ingredients
- * 1 cup arborio rice
- * 4 cups warm chicken or veggie broth
- * 1/2 cup white wine
- * 1/2 cup parmesan, grated
- * 1 cup garnet amaranth microgreens
- * 2 tbsp butter
- * 1/4 tsp garlic powder
- * Salt to taste
Instructions
- 1 Make your risotto the classic way: toast the rice in butter, add wine, then ladle in warm broth bit by bit, stirring constantly. Add the garlic powder with your first ladle of broth.
- 2 When the rice is creamy and al dente (about 18 minutes of stirring and hoping), remove from heat.
- 3 Stir in the parmesan, an extra pat of butter, and then fold in the garnet amaranth microgreens right at the end.
- 4 The hot risotto will barely wilt the micros, giving you this gorgeous magenta color swirled through the dish. Serve immediately.
🌱 MicrogreenFX Tip: Garnet amaranth microgreens are deep red-purple and loaded with antioxidants. Stirring them in at the very end preserves their color, crunch, and nutrition. Your risotto will look like it belongs in a magazine.
🧀 Goat Cheese Crostini with Pea Shoot Crown
MicrogreenFX Variety: Pea Shoot Microgreens
Ingredients
- * 1 baguette, sliced into rounds
- * 4 oz soft goat cheese
- * 1 cup pea shoot microgreens
- * 2 tbsp honey
- * 1/4 cup toasted walnuts, roughly chopped
- * 1/4 tsp onion powder
- * Flaky sea salt
Instructions
- 1 Toast the baguette rounds under the broiler until golden. Watch them closely because they go from perfect to charcoal in about 8 seconds.
- 2 Mix the goat cheese with the onion powder until smooth. Spread generously on each crostini.
- 3 Crown each one with a tall pile of pea shoot microgreens, a drizzle of honey, and a scattering of toasted walnuts.
- 4 Finish with flaky sea salt. These disappear at parties before you can even set the plate down.
🌱 MicrogreenFX Tip: The sweet-salty-tangy combo here is addictive. Pea shoots add a fresh crunch that keeps each bite interesting. Make double. Trust us on this one. Our Pea Shoots are harvested the day you order!
🥩 Grilled Steak with Mustard Microgreen Compound Butter
MicrogreenFX Variety: Mustard Microgreens
Ingredients
- * 2 ribeye or NY strip steaks
- * 4 tbsp softened unsalted butter
- * 1/2 cup mustard microgreens, finely chopped
- * Zest of 1 lemon
- * 1/4 tsp garlic powder
- * 1/4 tsp onion powder
- * Salt and pepper
Instructions
- 1 Mix the softened butter with chopped mustard microgreens, lemon zest, garlic powder, onion powder, and a pinch of salt. Roll it into a log using plastic wrap and chill for at least 15 minutes.
- 2 Season your steaks with salt and pepper. Grill or pan-sear to your preferred doneness. Let them rest for 5 minutes.
- 3 Slice a thick round of the compound butter and set it on top of each hot steak. Watch it melt into a pool of flavor.
- 4 Garnish with a few whole mustard microgreens on top. This is the kind of meal that makes weeknights feel special.
🌱 MicrogreenFX Tip: Mustard microgreens have a spicy, horseradish-like kick that is made for red meat. The compound butter trick means you can make this ahead of time and keep it in the fridge for up to a week. Steak night on demand.
Ready to Cook?
Every recipe on this page uses MicrogreenFX varieties you can order right now. Grown to order, delivered fresh, and packed with up to 40x more nutrients than mature vegetables. Your kitchen is about to level up. 🌱