What to do with Microgreens?
I get this question often, when I am seen buying them at the farmer’s market. Above I purchased these at the Scottsdale, farmer’s market. Even the gentleman who was selling the microgreens asked me, what my plans were for this purchase. Is that a bad sign when they ask? ‘Well your guess is as good as mine’, I thought quietly to myself. Verbally, I responded in a smart unintentional tone, “Eat them.” Upon reflection, of the short interaction, I realized he was probably looking for ideas.
Now, I think of it more in terms as,-there aren’t hard and fast rules, just pairings. Think of them as …just greens.
You can put microgreens in your; smoothies, salads, sandwiches, top finished pastas/soups and use as an eatable garnish.
Right there, the possibilities are multiplied depending on how many recipes of each item you have and enjoy.
As a kid, my father loved all you can eat buffets and took us there as our dinner out. Basically it was the only type of restaurant we visited. I used to head straight for the salad buffet, and pile a huge plate of lettuce, sprouts, sunflower seeds, olives, croutons and almost every vegetable I could fit and topped (more buried) with thousand island dressing. The dressing is almost always better in restaurants vs. from a bottle. Why is that? The plate usually was as big as my head. My parents, use to ask “Joy, are you going to eat all that?” I did, not always though, and I got a verbal scolding about waste. I did begin my love of sprouts from the buffet line. Anyway, I guess that is pretty strange or rare for a kid to love salads that much, then again covering salad with a mayo based dressing rather cancelled the health benefits. As I grew I learned to tolerate oil and vinegar. That toleration turned to a respect and then a love for the simple healthy dressing. Now I know that the oil and vinegar enhances the salad, it brings the flavors of the greens, veggies, and other toppings through your palate. You are supposed to taste your food, not cover it. Not that covering it, once in a while is off limits.
So I ask you to try, if you haven’t already or haven’t in a span of time, just drizzling some extra virgin oil, and different vinegars on top of your salads and sandwiches. Make sure you know that if you are allergic to grains, you research what grain(s) your vinegar is made from. Add a little salt and pepper and maybe a dash of dried oregano or fresh basil. Get creative and add those seeds, sitting in your pantry, you had every intention of eating but now resides on the desperately approaching expiry date.
Pictured below, I cut up some organic cucumber and tomatoes, misted a little olive oil Misto Oil Sprayer and sprinkled with oregano, salt, and pepper on them. I made a basil aioli and spread a thin layer on Gluten free bread and topped with sprouts.
Here I made a healthier version of a BLT but used a Gluten free bread, soy free and dairy free mayo and I subbed turkey bacon for the pork version. I made a soy free basil aioli for the spread and used a mix of microgreens instead of lettuce.
If you are making a salad, use a fun mix of microgreens, a little peppery, intense and mild greens that have a great balance together. Drizzle a little EVOO and a balsamic vinegar, salt, pepper and those aforementioned seeds and you have a great salad or starter.
So if you didn’t know. Microgreens are just a little more grown than sprouts. Think of them as the slightly older brother, and if you let them fully grow, then you have your greens, such as arugula. They come in a variety and each one is distinctive. Sunflower microgreens are quite mild while arugula, known as being more peppery, is a peppery microgreen. It helps when you purchase them from a farmer’s market, so hopefully you can sample the varieties before purchase. If you like the full grown plant, chances are better you will like the younger form. So start there and give them a try.