Egg White Omelette With Avocado, Feta Cheese, And  Your choice of Microgreens.

 

Whisk together two egg whites and 2 tsp of milk. Add mixture to a skillet with a light coat of cooking spray and cook them over medium to low heat. Add some salt and pepper to the egg while cooking, flip the egg over when the bottom looks cooked.

 

Once the other side is done, transfer it to a plate fill it with sliced avocado, crumbled feta cheese, and fresh Microgreens like leeks, kale, curled cress, basic salad mix, or Mustard-Tatsoi and fold it in half and Enjoy !

Parmesan and Ricotta Cheese Pizza with

Pistachios Bacon and Micro Greens;

Choose from Leeks-(onion),

Spicy Salad Mix-(bold),

Kale-(mild), Arugula-(peppery) and

Mustard Tatsoi-(spicy)-(flavors)

 

Honey Wheat Pizza Dough Recipe
1/2 Cup Ricotta Cheese

1/2 Cup Parmesan Cheese, Grated
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Pepper, Fresh Ground
1/4 teaspoon Sea Salt
1/4 Cup Pistachios, Chopped
4 Strips Apple-wood Smoked Bacon, Sliced into 1-2″ strips
1/2 Cup Micro Greens of your choice

 

Preheat the oven to 500 degrees F. Prepare the dough and

sprinkle a small amount of corn meal on a pizza stone or

baking pizza pan to prevent the pizza from sticking. In a

bowl combine together the Ricotta, Parmesan, Olive Oil,

Sea Salt and Pepper, mix well then place the mixture atop

of the prepared pizza dough. Then layer with the Bacon

and half of the Pistachios.
Bake the Pizza for 14-18 minutes until the dough is browned

and the bacon is crispy.
Before serving garnish with the remaining Pistachios and

your choice of Micro Greens. Enjoy !

Peach and Goat Cheese Salad with Kale Microgreens

 

1 large ripe peach
2 ozs good quality goat cheese
1 package kale microgreens
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp finely minced shallot
1/4 tsp orange zest
1/2 tsp salt
freshly ground black pepper
 

Slice the peach into 12 slices and plate in a zig zag pattern on a narrow serving dish. Dot the goat cheese among the slices. Top with the microgreens.
Mix the oil, vinegar, shallot, zest, salt and three or four grinds of fresh black pepper in a small bowl. Drizzle over the salad and serve. Enjoy !

Strawberry Chocolate Tart with Whipped Goat Cheese and choose from either Chervil-(anise), Curled Cress-(mild) or 
Basil-(bold) Microgreens.(flavors)

 

1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder
2 Tablespoons maple syrup
1/4 cup coconut oil, melted
For the filling:

1.5 ounces of goat cheese, at room temperature
2 Tablespoons Greek yogurt
1 Tablespoon maple syrup

1-1/2 cups strawberries

 

Add a medium handful of your choice micro greens 
To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.
In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts. 
Top with strawberries and your choice of

micro greens. Enjoy !

Leeks Infused Corn Bread

 

1-15 oz can Whole Kernel Corn (rinse and drain)
1-1/2 cups All-purpose Flour
1-1/2 cups Cornmeal
1/3 cup Natural Cane Sugar
1/2 cup Leeks Microgreens (chopped into 1/2 inch pieces)
2 Chicken Eggs
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 cups Milk (buttermilk, whole milk, or almond milk)
6 tbsp Unsalted Butter
optional-4 Pieces of Bacon  
optional-1 teaspoon bacon fat

 

Preheat oven to 350°F. 
Grease an 8×8 baking dish with bacon grease or butter and set aside.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk until well combined.Melt the butter and let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is cool, add it to the wet ingredients. Fry bacon, then cut and crumble it into small pieces

Fold in chopped leeks microgreens, drained corn.
Pour the batter into prepared baking dish. Bake for 25 - 30 minutes. The bread is done when the top is brown and an inserted toothpick comes out clean. Let cool slightly before slicing and serving. Serve with butter or sour cream. Enjoy !