I have been asked so many times how can I use our microgreens other than salads and garnishes. Well, smoothies are great and adding them to soups is wonderful but today I wanted to give you some insight into some more novel uses.
Enter the microgreen pesto. I noticed a general recipe for pesto and just had an unused tray of cilantro microgreens that needed to be used. Thus a modified approach to pesto using olive oil, garlic, sea salt, pepper, come almond slivers and cilantro microgreens. Here is the result of this incredible combination that is now waiting in my fridge to adorn some chicken and fish next week. The microgreens give a subtle hint of flavor that is dominated by the garlic (can never have too much garlic) and created a great tasting base for dishes.
Bread: we also experimented earlier with adding microgreens that were chopped like the pesto to a simple bread mix in a breadmaker. The great tasting loaf was dubbed a salad in a slice to highlight the maximum nutrition contained in a single slice of the bread.
Alan Yoshioka is chief tinkerer at Urbafresh, this blog will reflect current topics, products and experiments being studied.
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