Monticello Micro-Greens
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Monticello Micro-Greens
Microgreen Sides Recipes
Easy Fried Rice With Microgreens
- 4-5 cup cooked and chilled brown rice
- 3 tbsp butter, divided
- 2 large carrots, peeled and cubed small
- 1 medium onion, chopped small
- 1 small red bell pepper, chopped (optional)
- 3 cloves garlic, minced fine, or rubbed
- 1 cup frozen peas
- 3-4 lightly beaten eggs
- 1 cup pea microgreens, chopped
- 4 green onions, thinly sliced
- 1/4-1/3 c soy sauce
- 3 tsp sesame oil
- 4 tsp oyster sauce
- salt and pepper
Preheat a large skillet or wok to med-high
Add 2 tbsp butter to the pan. When it has melted, add the onion and stir until translucent, about 3-5 minutes. Add the carrot ( and bell pepper if using) and cook until slightly tender. Top with microgreens and Enjoy!
Pesto Quinoa Salad with Roasted Vegetables
- 1 cup uncooked quinoa
- 2 cups water or veggie broth
- 1 Tbsp extra virgin olive oil
- 1 pint cherry tomatoes
- 1/4 tsp sea salt (plus extra, to taste)
- 1 onion, chopped
- 3 cloves garlic, chopped
- ½ cup bell pepper, diced
- 7 oz to 10 oz fresh baby spinach & arugula
- 3/4 cup pea microgreens
- 1 cup shaved brussels sprouts
- 1 small bunch asparagus trimmed and chopped
- 1 teaspoon lemon zest
- 1/3 cup prepared pesto
- 1/3 cup raw walnuts toasted and chopped
- 1 avocado peeled, diced
- Feta cheese crumbles to taste [can sub shaved parmesan or goat cheese]
Orecchiette with Spring Peas, Pancetta and Pea Microgreens
- 1 pound orecchiette
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, finely diced
- 2 cups fresh peas (or defrosted frozen peas)
- 1 garlic clove, minced
- 1/2 teaspoon red chili flakes
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups pea microgreens
- 1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
- 2 tablespoons finely chopped fresh mint
Bring a large pot of salted water to a rolling boil. Add orecchiette and cook until al dente according to package instructions. Drain.
While the pasta is cooking, heat oil in a skillet over medium-high heat. Add pancetta. Sauté until colored and lightly golden, about 3 minutes. Transfer to a plate lined with a paper towel. Drain all but 1 tablespoon fat from the skillet. Add fresh peas (if using), garlic and red chili flakes. Sauté until fragrant, 1 minute. Return pancetta to the pan. Add cream, stock, salt and pepper. Bring to a boil, then reduce heat. Simmer until cream is slightly reduced and thickened, and peas are tender, about 8 to 10 minutes. (If using defrosted frozen peas, add to the cream after it is reduced and thickened and simmer until peas are heated through). Remove from heat and add the orecchiette to the skillet. Stir to combine. Add the pea microgreens, half of the cheese and mint and stir again. Serve immediately with additional cheese for garnish.
Radish, Raspberry, blueberry Microgreen Smoothie
- 16 oz Penne Pasta (or pasta of choice)
- Drizzle of Olive Oil
- ¼ Cup White Wine (dry)
- 1 pound or ½ a pound of Scallops
- 2 Garlic Cloves (minced)
- 1 medium Vidalia Onion (chopped)
- Cilantro Microgreens and Cilantro for garnish
- Cilantro Pesto:
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