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More Recipies

• Sunflower Salad
• Warm Sunflower-Apple Potato Salad
• Sunflower, Ham & Swiss Grilled Sandwich
• Tomato Soup with Cannellini Beans and Sunflower Microgreens
• Easy Chana Masala with Fenugreek
• Spicy Corn Soup with Fenugreek

Sunflower Salad

• Tomato wedges
• Sliced shallot
• Carrot
• Sunflower microgreens

Vinaigrette

• 3 tbsp olive oil
• 1-1 1/2 tbsp lemon juice
• 1/2 tsp dijon mustard
• 1/2 tsp maple syrup

Instructions

Slice tomato into wedges and arrange on the plate. Slice a shallot and place one piece on each tomato wedge. Pile sunflower microgreens in the centre of the plate. Shave three or four thin strips of carrot and drape on the greens. Mix vinaigrette ingredients vigorously and drizzle over the salad. It doesn’t take much. Make about 4 salads with one container of sunflower microgreens.

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Warm Sunflower-Apple Potato Salad

Ingredients 1.5 lb mini potatoes 2 tbsp Olive oil 5 Green onion Medium apple Sunflow microgreens Salt and pepper

 Vinaigrette

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions 

Preheat oven to 450°F. Cut potatoes into quarters. In a bowl, coat the potatoes with 2 tbsp olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and place in the oven. Bake until cooked through, about 15 minutes. While it’s cooking, in a small bowl vigorously mix vinaigrette. Remove the potatoes from the oven and set them aside. Chop the apple and green onion. Put the potatoes in a bowl and pour on the vinaigrette. Add apples, green onions, and half a package or more of sunflower microgreens. Toss it all together. Serve warm or at room temperature. Add pepper to taste.

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Sunflower Ham & Swiss Grilled Sandwich

Ingredients Sliced multigrain bread Sliced ham Swiss cheese Medium apple Sunflow microgreens Dijon mustard Butter or oil

Instructions 

Sunflower and apples go really well together, and apples also go great with ham and Swiss cheese. The combination is awesome in this grilled sandwich.

Butter the pan side of two slices of a nice multigrain or other hearty bread. On the other side of one piece, put a couple of slices of Swiss cheese and some sliced ham. (We used local, farm-raised ham, which was super tasty, but any ham will do.)

On the unbutterd side of the other slice, start with a thin amount of dijon mustard. (Not too much or it will take over the flavour. We might experiment with alternatives in the future.) Next, fan out sliced apple and top with an ample amount of sunflower microgreens. One key to this sandwich is to put the greens in the middle, so they don’t cook while the cheese is melting and the bread is toasting.

The biggest challenge to this sandwich is assembling it, so start with the ham and cheese side, and then when it’s ready, put the apple and greens side in the pan and carefully flip the other side on top.

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Tomato Soup with Cannellini Beans & Sunflower

Ingredients 2 tbsp olive oil or butter 1 onion (chopped) 1 medium carrot (peeled & diced) 2 cloves garlic (minced) sunflower microgreens 1 can diced tomatoes 1 can cannellini beans 1 cup stock (chicken or vegetable) 1 bay leaf 1 cup milk (or coffee cream) 2 tsp dried basil 2 tsp paprika salt and pepper

Instructions 

In olive oil or butter saute onion, carrot and garlic until onion starts becoming translucent. Add tin of diced tomatoes and half a package of sunflower microgreens. (You won’t get a lot of flavour from these, but added nutrition, just like in a morning smoothie.) Add stock, basil, paprika, bay leaf, pinch of salt and ground pepper. Simmer 15-20 minutes until carrots are soft. Remove the bay leaf and add a cup of milk (or coffee cream for more richness).

Stick an immersion blender in the pot and blend thoroughly. It’s okay to leave a few chunks. Heat the beans separately in a microwave safe bowl.

To serve ladle soup into a low, wide bowl. Spoon a mound of cannellini beans in the middle. Garnish with sunflower microgreens. (Note: we used sunflower microgreens in this dish, but you could substitute whichever is your favourite.)

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Easy Chana Masala with Fenugreek

Ingredients 1 can chickpeas 1 can diced tomatoes 1 small can tomato paste Medium sliced onion 2 cloves garlic 1-inch grated ginger 1 tsp paprika 1 tsp chili powder 1 tsp garam masala 1 tsp turmeric powder 1 tsp sweet marjoram (or oregeno) 1/2 tsp cumin 1/2 tsp cayenne pepper 2 tbsp olive oil

Instructions 

Saute sliced onion in oil until it starts becoming translucent. Add minced garlic and grated ginger. Pour in the can of chickpeas, juice and all, and the can of tomatoes. Simmer while adding the spices and stir in the tomato paste. Ready in about 10-minutes. Serve with Naan bread. Top with fenugreek.

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Spicy Corn Soup with Fenugreek

Ingredients 1 medium onion 2 cloves garlic 1 litre chicken or vegetable stock 2 (341ml) cans corn niblets pinch nutmeg 1 cup milk fresh ground black pepper fenugreek microgreens 2 tbsp olive oil

Instructions 
Chop onion and saute in oil until it starts becoming translucent. Add minced garlic, 1 and a half cans of corn, and a pinch of nutmeg. Cook together for 2-3 minutes. Add the stock (homemade is always better, but storebought will do in a pinch). Grate in the black pepper. How much? This dish has a strong black pepper taste, which also gives it heat. I usually do 30 turns on my pepper mill and then 30 more.  If in doubt, I add even more. Simmer 5 – 10 minutes.

Add the cup of milk and blend with an immersion blender. Add the remaining corn and serve. In the bowl, grate a little more black pepper and add a generous amount of fenugreek to the centre of the bowl. The flavour of the fenugreek nicely complements the corn. We usually serve it with a grilled cheese sandwich. Great any time of year, but especially on a cold winter’s day. 

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