3 Creative Ways to Cook with Microgreens: Delicious Recipes to Try

Balsamic Strawberry Cream Cheese Spread, Crispy Rice Salad, and A Butternut Squash Soup.

Microgreens—tiny but mighty—are not only packed with flavor but also bursting with nutrients. These miniature versions of leafy greens, herbs, and vegetables can elevate any dish, adding a fresh pop of color and a boost of vitamins. Whether you're growing your own at home or picking up a fresh batch from the store, microgreens are incredibly versatile and easy to incorporate into your meals.

In this blog, we’ll explore 3 creative ways to use microgreens in your cooking, from vibrant salads to autumn soups and spreads. Ready to add some crunch, color, and health benefits to your plate? Let’s dive into these mouthwatering recipes that will make you fall in love with microgreens all over again!

Balsamic Strawberry Cream Cheese Spread

Are you looking for a perfect appetizer for hosting that can be completed in under 45 minutes with just a few simple ingredients? This Balsamic Strawberry Cream Cheese Spread is topped with aromatic basil microgreens that are sure to delight not only your tastebuds but also your guests!⁠

• 1 ½ cups strawberries, chopped⁠
• 2 tbsp granulated sugar⁠
• 1 tbsp balsamic vinegar⁠
• 1 8oz package cream cheese, softened⁠
• ¼ cup fresh basil microgreens⁠

Cut your strawberries and mix them with the sugar and balsamic vinegar in a small bowl. Let them sit for 30 minutes to absorb flavor, then transfer into a pan set on low heat. Continuously stir the strawberry mixture until it is bubbly and the liquid thickens. Remove from the heat and let cool. Spoon the strawberry mixture onto the softened block of cream cheese and top with your basil microgreens. Serve with crackers, meat, and other charcuterie!⁠

Harissa Butternut Squash Soup

With Thanksgiving around the corner, this Harissa Butternut Squash Soup topped with chive crème fraîche and beet microgreens is sure to warm your soul. The sweet beet microgreens pair perfectly with the creamy tangy soup, resulting in a fall harvest flavor bomb.

Soup Ingredients:

• 2 tbsp extra virgin olive oil
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• ½ tsp salt
• Freshly ground black pepper
• 2 tbs of harissa
• 1 tsp of onion powder
• 1 tsp of cayenne pepper
• 1 tsp of dried thyme
• 1 tsp of cumin
• 1 tsp of mild curry powder
• 1 bulb of garlic
• 1 large yellow onion, chopped
• 1 tbsp chopped fresh sage
• ½ tbsp minced fresh rosemary
• 1 tsp grated fresh ginger
• 4 cups vegetable broth
• 1/3 cup of heavy cream

Chive Crème Fraîche:⁠

• ⁠1 cup crème fraîche⁠
• 1/4 cup chives, finely chopped⁠
• 1 tbsp lemon juice⁠

Preheat your oven to 425 F. In a large bowl mix the butternut squash with the olive oil, cumin, curry powder, harissa, thyme, onion powder, cayenne pepper, salt, and pepper. Cut the top off of a head of garlic, add oil and salt, and cover in aluminum foil. Line a baking sheet with parchment paper and spread out the butternut squash. Bake 35-45 minutes until the butternut squash is tender.⁠

Heat the oil in a large pot over medium heat. Add the onion, fresh sage, and ginger and sauté until soft, 5 to 8 minutes. Add add 4 cups of the broth, cover, and bring to a boil, then simmer. Add the roasted butternut squash and juices into the pot and stir for a minute, until fragrant. Let cool slightly, add the heavy cream, and blend until smooth using an immersion blender or regular blender. If your soup is too thick, add up to 1 cup more broth and blend.⁠

In a small bowl, mix the crème fraîche, chives, lemon juice, salt, and pepper. Mix until fully incorporated and top with your red beet microgreens. Season to taste and enjoy!

 

Crispy Rice Salad

This recipe is inspired by Nam Khao, a Laotian appetizer otherwise known as a crispy rice salad. We experimented with this dish and decided to include our broccoli microgreens grown in our Bamboo Microgreen Tray. This recipe complements the tangy, earthy undertones of the microgreens; the crispy rice salad takes the microgreens to a whole new level. This salad is not only refreshing but also highly customizable, so feel free to add other veggies, herbs, or protein sources like grilled chicken or tofu for a more substantial meal!⁠

Crispy Rice:⁠

• ⁠2 cups cooled, cooked rice (in this video we used glutinous white rice)⁠
• 2 tsp soy sauce
• 2 tbs Gochujang (Korean red pepper paste)⁠
• 1 tbs sesame oil
• 1/2 tsp fish sauce

Salad Toppings:⁠⁠

• ⁠⁠1 cup broccoli microgreens⁠
• ⁠⁠1 cucumber, thinly sliced⁠⁠
• ⁠⁠1 carrot, julienned⁠
• ⁠⁠1 scallion, finely chopped⁠⁠
• ⁠⁠1/2 cup chopped peanuts⁠
• ⁠⁠1 orange bell pepper, diced⁠
• ⁠⁠Drizzle of chili oil (optional)⁠

Creamy Sesame Ginger Dressing:⁠

• ⁠⁠⁠1/4 cup olive oil⁠
• 3 tbs toasted sesame oil⁠
• 3 tbs soy sauce⁠
• 3 tbs rice vinegar⁠
• 2 tbs maple syrup⁠
• 2 tbs tahini⁠
• 1 tbs fresh ginger, minced⁠
• 2 cloves garlic, minced⁠
• 1 tbs lime juice⁠⁠

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the cooked rice to the baking sheet and mix well with the soy sauce, gochujang, sesame oil, and fish sauce. Spread into an even layer and bake for 30-35 minutes, tossing halfway through, until golden brown.⁠

Next, make the dressing by adding in all of the ingredients and blending until smooth. Slice and prep all of the raw ingredients for the salad and add to a large bowl. Add your crispy rice on top with your microgreens, chili oil, and dressing! Give a few tosses and it is ready to enjoy!

We hope these recipes inspire you to start experimenting with microgreens in your own cooking! Don’t forget to share your creations with us @gardeners —we love seeing how you bring these recipes to life. Happy cooking, and here’s to making every meal a little more vibrant and nutritious!