top of page

Greens & Shrooms Recipes

Arugula Microgreens & Citrus Salad

 
Ingredients:
​

  • 2 cups arugula microgreens

  • 1 orange or mandarin, peeled and segmented

  • ¼ avocado, sliced thin

  • ¼ cup crumbled feta cheese or goat cheese (optional)

  • 2 tablespoons toasted walnuts or almonds, chopped

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon honey or agave nectar

  • Salt and freshly ground black pepper, to taste

 
Instructions:
​

  1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create a light vinaigrette.

  2. In a mixing bowl, gently combine arugula microgreens, orange segments, avocado, nuts, and cheese (if using).

  3. Drizzle the vinaigrette over the salad and toss gently to coat without bruising the microgreens.

  4. Serve immediately as a vibrant appetizer or side dish.

 
Flavor Notes:
​

  • Arugula microgreens bring a peppery, mustard-like bite, beautifully balanced by the sweetness of citrus and the creaminess of avocado and cheese.

  • Optional: Add a pinch of chili flakes for subtle heat, or garnish with edible flowers for presentation.

Micro_Arugula_Radish_Salad_with_Orange_1100x.webp
vc-preview-lions-mane-crab-cakes-recipe.jpg

Lion's Mane Mushroom "Crab" Cakes

 
Ingredients (Makes ~6 cakes)
​

  • 1/2 lb Lion's Mane mushrooms, shredded or torn into small pieces

  • 1/2 cup breadcrumbs (panko or gluten-free if needed)

  • 2 tbsp vegan mayo (or regular mayo if not vegan)

  • 1 tsp Dijon mustard

  • 1 tbsp finely chopped parsley

  • 1 tbsp finely chopped green onion

  • 1 tsp Old Bay seasoning (or seafood seasoning)

  • 1/2 tsp smoked paprika

  • 1 clove garlic, minced

  • 1 tbsp lemon juice

  • Salt & pepper, to taste

  • 1 tbsp olive oil (for sautéing)

  • 1 tbsp oil, for pan-frying

 
Instructions
​

  1. Prep Mushrooms:
    Shred Lion’s Mane mushrooms by hand or with a fork. Sauté in olive oil on medium-high heat for 5–7 minutes until tender and some moisture is released. Let cool slightly.

  2. Mix the "Crab" Cake Base:
    In a large bowl, combine sautéed mushrooms with breadcrumbs, mayo, mustard, parsley, green onion, seasoning, paprika, garlic, lemon juice, and a pinch of salt and pepper.

  3. Form Cakes:
    Mix until well combined. If mixture feels too wet, add more breadcrumbs 1 tbsp at a time. Form into 6 equal-sized patties.

  4. Cook:
    Heat oil in a skillet over medium heat. Fry cakes for 3–4 minutes per side until golden brown and crispy.

  5. Serve:
    Pair with a squeeze of lemon, vegan tartar sauce, or atop a fresh salad.

Superfood Salad with Kale and Microgreens


A vibrant, nutrient-dense salad that’s as energizing as it is beautiful — bursting with color, crunch, and layers of fresh, earthy, sweet, and zesty flavors.

 
Ingredients (Serves 2–3)
​

  • 2 cups baby kale (approx. 2 oz)

  • 1 cup fresh microgreens (about 1.5 oz)

  • ½ cup blueberries

  • 1 green apple, thinly sliced

  • 2 carrots, peeled and shredded

  • ¼ head purple cabbage, finely shredded (approx. 4 oz)

  • ¼ red onion, thinly sliced

  • 1 medium beet, peeled and shredded

  • 2 radishes, thinly sliced

  • 1.5 oz walnuts, roughly chopped

  • Zest of 1 orange + juice of ½ orange (lemon or lime can be substituted)

  • ¼ cup fresh mint, finely chopped

  • 1 garlic clove, minced

  • 2 tbsp extra-virgin olive oil

  • Salt and freshly ground pepper, to taste

 
Instructions
​

  1. Prepare the Dressing:
    In a small bowl, whisk together the orange zest and juice, olive oil, minced garlic, salt, and pepper. Let sit to allow flavors to meld.

  2. Assemble the Salad Base:
    In a large salad bowl, combine baby kale, microgreens, shredded cabbage, carrots, beets, red onion, radish, apple slices, blueberries, and chopped mint.

  3. Add Crunch & Toss:
    Sprinkle chopped walnuts over the top. Drizzle with the citrus-garlic dressing and toss gently to coat everything evenly.

  4. Serve Immediately:
    Enjoy as a refreshing main course or a colorful side to any dish. Best served chilled or at room temperature.

Purple Kale microgreens Salad.webp
King-oyster-mushroom-scallops.jpg
Gemini_Generated_Image_j78l4aj78l4aj78l.jpeg

Oyster Mushroom Sliders

 
Ingredients (Makes ~6 sliders):

 

For the mushrooms:

  • 8–10 oz oyster mushrooms (cleaned and separated into “strips”)

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • Salt & pepper to taste

  • 1 tbsp soy sauce (optional for umami)

For the slaw (optional but recommended):

  • 1 cup shredded red or green cabbage

  • ½ carrot, grated

  • 1 tbsp apple cider vinegar

  • 1 tsp honey or maple syrup

  • 1 tbsp vegan mayo or Greek yogurt

  • Pinch of salt

To assemble:

  • 6 slider buns or small dinner rolls

  • Pickles or jalapeños (optional)

  • Extra vegan mayo, sriracha, or mustard

 
Instructions:
​

  1. Prep the mushrooms:

    • Gently clean the mushrooms and pull them apart into “shredded” strips.

    • In a bowl, toss with olive oil, paprika, garlic powder, onion powder, salt, pepper, and soy sauce.

  2. Cook the mushrooms:

    • Heat a non-stick skillet over medium-high heat.

    • Sear mushrooms for 5–8 minutes, stirring occasionally, until golden, crispy on edges, and fragrant.

  3. Make the slaw:

    • Mix cabbage, carrot, vinegar, honey/maple, mayo, and salt in a bowl.

    • Let sit for 10 minutes so flavors meld.

  4. Assemble the sliders:

    • Toast buns lightly.

    • Add a layer of slaw, top with a generous pile of mushrooms.

    • Add pickles or hot sauce if desired.

    • Finish with the top bun.

 
Tips:
​

  • For extra richness, sauté mushrooms with a bit of vegan butter.

  • Add a slice of vegan cheese or avocado for indulgence.

  • You can also grill the assembled sliders for a crispy, warm bite.

Smoked Turkey & Brie Microgreen Sandwich with a Tangy Guava-Dijon Spread on Pan de Agua

 

This sandwich combines savory smoked turkey, creamy Brie, peppery microgreens, and a uniquely Puerto Rican-inspired sweet and tangy guava-Dijon spread, all served on "pan de agua," a local favorite known for its crusty exterior and soft interior (though a good baguette or ciabatta would also work beautifully).

 
Ingredients (Serves 2)
​

  • For the Tangy Guava-Dijon Spread:

  • 2 tablespoons guava paste (pasta de guayaba), softened or slightly melted

  • 1 tablespoon Dijon mustard

  • 1 teaspoon apple cider vinegar

  • Pinch of salt

  • For the Sandwich:

  • 1 small loaf of pan de agua (cut into two sandwich-length sections and then sliced horizontally), or 4 slices of baguette/ciabatta

  • 6-8 slices of good quality smoked turkey breast

  • 4 oz Brie cheese, rind removed (if preferred) and sliced

  • 1 cup fresh microgreens (arugula, spicy mix, or broccoli microgreens would be great)

  • Optional: Thinly sliced crisp apple or pear for extra crunch and sweetness

 
Instructions
​

1. Prepare the Tangy Guava-Dijon Spread:

  • In a small bowl, combine the softened guava paste, Dijon mustard, and apple cider vinegar.

  • Mix vigorously with a fork or small whisk until the guava paste is well incorporated and the spread is relatively smooth. If the guava paste is very firm, you might need to warm it for a few seconds in the microwave (5-10 seconds) to make it easier to mix.

  • Stir in a pinch of salt. Taste and adjust sweetness or tanginess if needed (more guava for sweetness, more Dijon or vinegar for tang).

2. Prepare the Bread:

  • Slice your pan de agua or other chosen bread. If you like, you can lightly toast it.

3. Assemble the Sandwich:

  • Generously spread the Tangy Guava-Dijon Spread on the inside of both cut sides of the bread.

  • On the bottom slices of bread, layer the smoked turkey breast.

  • Place the slices of Brie cheese on top of the turkey.

  • If using, add a layer of thinly sliced apple or pear.

  • Top generously with the fresh microgreens.

  • Place the top slices of bread (spread-side down) onto the microgreens to complete the sandwiches.

4. Serve:

  • Serve immediately. This sandwich is great as is, or you can press it lightly in a panini press if you prefer the Brie slightly melted and the bread warm and crisp.

Tips & Variations:

  • Cheese Swap: If Brie isn't your favorite, try provolone, Swiss, or even a fresh local "queso de hoja."

  • Spice it Up: Add a pinch of cayenne pepper or a few dashes of your favorite Puerto Rican "pique" (hot sauce) to the guava spread for a spicy kick.

  • Different Protein: Grilled chicken, ham, or even leftover pernil (roast pork) would also be delicious in this sandwich.

  • Vegetarian Option: Skip the turkey and add more cheese, along with other vegetables like roasted red peppers, cucumber, or avocado.

  • Pan de Mallorca: For a sweeter take, try this on "pan de Mallorca" (a sweet, eggy Puerto Rican bread), but be mindful it will be a much softer and sweeter sandwich overall.

Enjoy this flavorful combination with a Caribbean twist!

Gemini_Generated_Image_bvnqk1bvnqk1bvnq.png
King-oyster-mushroom-scallops.jpg
Velvety Wild Mushroom Risotto.jpeg

Velvety Wild Mushroom Risotto

Serves: 2–4 | Prep time: 15 mins | Cook time: 30 mins
 
The Ingredients
​

  • The Mushrooms: 400g mixed exotic mushrooms (Maitake, Chanterelles, King Oyster, or Beech), sliced or torn.

  • The Base: 1.5 cups Arborio or Carnaroli rice.

  • The Liquid: 1.2 liters warm vegetable or chicken stock.

  • Aromatics: 1 small shallot (finely minced), 3 cloves garlic (minced), 2 tsp fresh thyme leaves.

  • The "Finish": ½ cup dry white wine (like the Chablis in the photo), 3 tbsp unsalted butter, ½ cup freshly grated Parmesan cheese.

  • Pantry: Olive oil, salt, and cracked black pepper.

 
The Method
​

  1. Sear the Stars: Heat a large skillet with a splash of olive oil over high heat. Add the mushrooms in a single layer. Don’t stir them immediately! Let them brown for 2-3 minutes to get that golden crust. Season with salt, pepper, and half the thyme. Once browned, remove them from the pan and set aside.

  2. Toast the Rice: In a large heavy-bottomed pot, sauté the shallots in a little oil until translucent. Add the rice and toast it for 2 minutes until the edges look slightly see-through. Add the garlic for the last 30 seconds so it doesn't burn.

  3. The Deglaze: Pour in the white wine. Stir constantly until the liquid is almost entirely absorbed. This builds the foundational flavor.

  4. The Slow Simmer: Add the warm stock one ladle at a time. Stir frequently—this movement releases the starch that makes risotto creamy. Wait until each ladle is absorbed before adding the next. Continue for about 18–20 minutes until the rice is al dente.

  5. The Mantecatura (The Finish): Remove from heat. Vigorously stir in the butter, Parmesan, and most of your sautéed mushrooms. The risotto should be "all'onda" (wavy), not a thick paste. If it's too thick, add one last splash of stock.

 
Plating Like a Pro
​

Spoon the risotto into wide, shallow bowls. Top with the remaining crispy mushrooms you saved, a few extra thyme leaves, and a final dusting of Parmesan.

Pro Tip: If you can find Truffle Oil, a tiny drizzle right before serving will take the "exotic" factor to a whole new level.

Farm-Fresh Breakfast Omelet with Broccoli Microgreens​

Prep time: 5 minutes | Cook time: 5 minutes | Yield: 1 serving

 

Ingredients:

​

  • 3 large eggs

  • 1 tbsp butter

  • 2 tbsp shredded sharp cheddar cheese

  • 1/2 cup fresh broccoli microgreens

  • Salt and pepper to taste

 

Instructions:

​

  1. Crack the eggs into a bowl, season with salt and pepper, and whisk vigorously until slightly frothy.

  2. Melt the butter in a non-stick skillet over medium heat.

  3. Pour in the eggs, letting them set around the edges. Gently lift the edges with a spatula to let the uncooked egg flow underneath.

  4. Once the center is mostly set but still slightly soft, sprinkle the cheddar cheese and broccoli microgreens onto one half of the omelet.

  5. Fold the other half over the filling, cook for 30 more seconds, and slide onto a plate.

omellete
Gemini_Generated_Image_7s1u1t7s1u1t7s1u.jpeg

Classic Tomato & Microgreens Bruschetta

Prep time: 15 minutes | Yield: 8-10 pieces

 

Ingredients:

​

  • 1 French baguette, sliced on a diagonal

  • 2 large heirloom tomatoes, finely diced

  • 1 clove garlic, cut in half

  • 1 tbsp olive oil

  • 1 tbsp balsamic glaze

  • 1 cup mixed microgreens

  • Flaky sea salt

 

Instructions:

​

  1. Toast or grill the baguette slices until crisp.

  2. While still warm, rub the cut side of the raw garlic clove gently over the top of each toasted slice.

  3. In a bowl, toss the diced tomatoes with the olive oil and a pinch of salt.

  4. Spoon the tomato mixture onto the toasted bread.

  5. Top each piece with a pinch of fresh microgreens and finish with a drizzle of balsamic glaze.

Pan-Seared Salmon with Lemon & Herb Microgreens

Prep time: 5 minutes | Cook time: 10 minutes | Yield: 2 servings

 

Ingredients:

​

  • 2 center-cut salmon fillets (skin-on)

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1/2 lemon

  • Salt and pepper

  • 1/2 cup mild, herbaceous microgreens (like lemon balm or basil)

 

Instructions:

​

  1. Pat the salmon fillets dry with a paper towel and season generously with salt and pepper.

  2. Heat the olive oil in a skillet over medium-high heat.

  3. Place the salmon skin-side down in the pan. Press gently with a spatula so the skin makes full contact. Cook for 4 to 5 minutes until the skin is crispy.

  4. Flip the salmon, add the butter to the pan, and cook for another 3 to 4 minutes, basting the fish with the melting butter.

  5. Transfer the salmon to a plate, squeeze fresh lemon juice over the top, and crown with a delicate mound of fresh microgreens.

salmon
steak
steak

Garlic Herb Butter Steak with Peppery Microgreens

Prep time: 10 minutes | Cook time: 10 minutes | Yield: 2 servings

 

Ingredients:

​

  • 2 New York strip or ribeye steaks (about 1-inch thick)

  • 2 tbsp unsalted butter, softened

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • Salt and coarse black pepper

  • 1 cup mixed peppery microgreens (radish, mustard, arugula)

 

Instructions:

​

  1. Remove the steaks from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper.

  2. In a small bowl, mash the softened butter with the minced garlic. Set aside.

  3. Heat a cast-iron skillet over high heat. Add the olive oil.

  4. Sear the steaks for 3 to 4 minutes per side for medium-rare.

  5. Remove the steaks from the heat and immediately top each with a spoonful of the garlic butter to melt.

  6. Let the steaks rest for 5 minutes, then slice against the grain.

  7. Garnish heavily with the fresh peppery microgreens just before serving so they slightly wilt from the heat.

Grilled Chicken Wrap with Sunflower Microgreens

​Prep time: 15 minutes | Yield: 2 wrap

Ingredients:
 

  • 2 large whole-wheat tortillas

  • 1 cup cooked, sliced grilled chicken breast

  • 1/2 cup sliced cucumber

  • 1/4 cup plain Greek yogurt or hummus

  • 1 cup crisp sunflower microgreens

  • Salt and pepper to taste


Instructions:
 

  1. Lay the tortillas flat and spread an even layer of Greek yogurt or hummus down the center of each.

  2. Arrange the sliced grilled chicken and cucumbers over the spread.

  3. Season lightly with salt and pepper.

  4. Pile the sunflower microgreens high on top of the chicken.

  5. Fold the sides of the tortilla inward, then roll tightly from the bottom up to secure the wrap. Slice in half and serve.

chiken wrap
King-oyster-mushroom-scallops.jpg
tacos

Baja Shrimp Tacos with Cilantro & Red Cabbage Microgreens

Prep time: 15 minutes | Cook time: 10 minutes | Yield: 6 tacos

 

Ingredients:

​

  • 1 lb medium shrimp, peeled and deveined

  • 1 tbsp taco seasoning

  • 1 tbsp olive oil

  • 6 small corn tortillas

  • 1/2 cup sour cream or avocado crema

  • 1 large handful of red cabbage microgreens

  • 1 large handful of cilantro microgreens

 

Instructions:

​

  1. In a bowl, toss the shrimp with olive oil and taco seasoning until evenly coated.

  2. Heat a large skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until pink and opaque.

  3. Warm the corn tortillas in a dry skillet or microwave.

  4. Assemble the tacos by laying down a spoonful of sour cream, followed by the spiced shrimp.

  5. Top generously with the colorful red cabbage and cilantro microgreens for a fresh, vibrant crunch.

bottom of page