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MUSTARD MICROGREEN
Here are some recipe ideas for incorporating Mustard microgreens into your diet:
- Grilled Cheese Sandwich: Spread butter on two slices of bread. Add cheddar cheese and a handful of mustard microgreens between the bread slices. Grill until the cheese is melted and the bread is golden brown.
- Tuna Salad: Mix canned tuna with mustard microgreens, chopped celery, diced red onion, and a dollop of mayonnaise. Season with salt and pepper to taste.
- Sausage Breakfast Skillet: Cook sliced breakfast sausage in a skillet until browned. Add diced potatoes and cook until tender. Top with a fried egg and a handful of mustard microgreens.
- Pesto Pasta: Cook your favorite pasta according to the package directions. Toss with pesto and a handful of chopped mustard microgreens. Top with grated Parmesan cheese.
- Roasted Vegetable Salad: Toss roasted vegetables, such as carrots, sweet potatoes, and Brussels sprouts, with mustard microgreens and a simple vinaigrette made with olive oil and balsamic vinegar. Serve as a warm or cold salad.
1. Mustard Microgreen Salad:
Ingredients:
- 2 cups mixed salad greens
- 1/4 cup chopped mustard microgreens
- 1/4 cup cherry tomatoes, halved
- 1/4 cup sliced cucumber
- 2 tablespoons balsamic vinaigrette
Instructions:
- In a large bowl, combine the mixed salad greens, chopped mustard microgreens, cherry tomatoes, and sliced cucumber.
- Drizzle with balsamic vinaigrette and toss to coat.
- Serve chilled.
2. Mustard Microgreen Pesto:
Ingredients:
- 2 cups packed fresh basil leaves
- 1/2 cup packed mustard microgreens
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- In a food processor, pulse the basil, mustard microgreens, Parmesan cheese, olive oil, pine nuts, and garlic until smooth.
- Season with salt and pepper to taste.
- Serve as a dip or spread for bread, crackers, or vegetables.
3. Mustard Microgreen Omelette:
Ingredients:
- 2 large eggs
- 1/4 cup chopped mustard microgreens
- 1/4 cup shredded cheddar cheese
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the eggs and chopped mustard microgreens.
- Heat a non-stick skillet over medium heat and melt the butter.
- Pour the egg mixture into the skillet and let cook for 2-3 minutes, or until the bottom is set.
- Sprinkle the shredded cheddar cheese over one half of the omelette.
- Use a spatula to fold the other half of the omelette over the cheese.
- Cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked through.
- Season with salt and pepper to taste.
- Serve hot.
These recipes showcase the versatility of chia microgreens and how they can be used in salads, spreads, and sandwiches to add both flavor and nutrition to your meals. Feel free to customize these recipes to suit your taste preferences.