Radish, Raspberry, blueberry Microgreen Smoothie

• 2 salmon fillets
•  2 burger buns
• 1 cup micro-greens
• 1 egg
• 1 Tbsp dijon mustard
• 1 Tbsp fresh lemon juice
• 2 cloves garlic
• 1 Tbsp finely chopped dill
• 1 Tbsp finely chopped tarragon
• 1 Tbsp finely chopped chives
• abundant flavorless vegetable oil - (such as avocado oil or sunflower oil)
• Salt

 

Directions:

Preheat oven to 400 F (230C).

Pat dry salmon fillets with a paper towel, then salt and pepper generously.

Place salmon fillets on a parchment paper lined (!) baking sheet.

Once oven is hot place salmon in the oven and bake for 10-15 minutes depending on thickness. (Mine were a thumb thick and I baked them for 10 minutes.)

In the meantime, prepare the mayonnaise by washing and chopping the herbs.

Add egg, mustard, lemon juice, crushed garlic and some salt into the blender (about 1/2 tsp) into the blender and start the blender on low, now slowly, very slowly pour in the oil in one continues thin string into the blender while it's running. Add as much oil as necessary until the mayonnaise thickens to desired consistency.

By now the salmon should be baked through.

Generously spread mayonnaise on the bottom of the burger bun, place a salmon fillet on top, top with spicy microgreens and top all that with the upper part of the burger bun.

beef burger with microgreens,

mint aioli & feta

• For the quick-pickled onion
• 1/2 cups apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 red onion, thinly sliced
•  
• For the aioli
• 2 large garlic cloves
• 1 teaspoon kosher salt
• 1 cup loosely packed fresh mint leaves
• 1 ripe avocado
• 1/4 cups olive oil
• 2 tablespoons fresh lemon juice
• ¼ teaspoon ground mustard
•  
• For the burger
• 2 pounds grass-fed ground beef
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper
• 6 brioche buns
• 1 ½ tablespoons chipotle in adobo sauce
• ½ cup crumbled feta cheese
• ½ cup microgreens

 

 

Directions:

To make the quick pickled onions, whisk together the first three ingredients and 1 cup water in a small bowl until the sugar and salt dissolve. Place the onion in a jar and pour the vinegar mixture over top. Let sit at room temperature for 1 hour.

To make the aioli, add all the ingredients into the base of an immersion blender. Blend on high speed until all the ingredients are incorporated and you have a smooth sauce. Alternatively, blend in a food processor.

To make the burgers, shape the beef into 6, 1-inch thick patties. Handle the meat as little as possible – the more you work it, the tougher it gets. Using your thumb, make a shallow depression in the center of each burger to prevent them from ballooning up. Place in the fridge to chill.

Meanwhile, heat the oven to 350°F. Spread a thin layer of chipotle sauce on each bun and bake until toasted, 4 to 6 minutes.

In a large cast-iron skillet over high heat, warm the oil and butter until melted. Add the patties, working in batches if needed, until browned on each side, about 6 minutes for medium-rare.

Remove patties from the heat and let cool.

Layer brioche buns with aioli, burger patties, a few onions, a sprinkle of feta and a handful of microgreens.

Avocado Toast with Microgreens

• 2 pieces of gluten-free toast
• 1 avocado
• 1 cup  microgreens
• balsamic glaze
• salt
• crushed red 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 crushed red pepper and drizzle with balsamic glaze.

SUPER GREENS SANDWICH

• 4 slices Alpine Valley Bakery Super Grain Bread
•  3 Tablespoons Avocado Sauce
• Fresh ground black pepper
• 1 1/2 cups tightly packed baby spinach
• 18-22 thin cucumber slices
• 6 slices provolone cheese
• 1 cup kale microgreens

 

Directions:

Divide avocado sauce equally between each slice of bread, and spread. Sprinkle each slice with freshly ground black pepper.

Divide the following equally, and top two of the slices with: spinach, cucumber slices, provolone cheese, and microgreens. Top each sandwich with the remaining slice of bread.