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TURNIP MICROGREEN
Here are some recipe ideas for incorporating Turnip microgreens into your diet:
- Carrot Soup: Sauté diced onions and chopped garlic in a pot. Add diced carrots, chicken broth, and turnip microgreens. Cook until the carrots are tender and blend until smooth. Season with salt and pepper.
- Goat Cheese Tartine: Spread softened goat cheese on a slice of toasted whole grain bread. Top with sliced radish, turnip microgreens, and a drizzle of honey.
- Tuna Salad: Mix canned tuna, diced celery, mayonnaise, and turnip microgreens in a bowl. Serve over mixed greens or on whole grain bread.
- Mushroom Stir Fry: Sauté sliced mushrooms and diced onions in a pan. Add diced turnips and turnip microgreens. Cook until the turnips are tender and season with soy sauce and sesame oil.
- Cucumber Slaw: Mix shredded cucumber, shredded carrot, turnip microgreens, and a dressing made with yogurt, lemon juice, and dill. Season with salt and pepper.
1. Turnip Microgreen Salad:
Ingredients:
- 2 cups mixed greens
- 1/2 cup turnip microgreens
- 1/4 cup chopped cucumber
- 1/4 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mixed greens, turnip microgreens, chopped cucumber, and cherry tomatoes.
- In a small bowl, whisk together the olive oil and apple cider vinegar.
- Drizzle the dressing over the salad and toss to coat.
- Season with salt and pepper to taste.
- Serve chilled.
2. Turnip Microgreen Pesto:
Ingredients:
- 2 cups turnip microgreens
- 1/2 cup grated Parmesan cheese
- 1/4 cup walnuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- In a food processor, pulse the turnip microgreens, Parmesan cheese, walnuts, and garlic until finely chopped.
- With the motor running, slowly pour in the olive oil until the pesto is smooth.
- Season with salt and pepper to taste.
- Serve with pasta, on toast, or as a dip.
3. Turnip Microgreen and Mushroom Omelette:
Ingredients:
- 3 eggs
- 1/2 cup sliced mushrooms
- 1/4 cup turnip microgreens
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the eggs until well beaten.
- Melt the butter in a non-stick pan over medium heat.
- Add the sliced mushrooms and sauté until they are tender and golden brown.
- Pour the beaten eggs into the pan and let them cook for about 1-2 minutes.
- Add the turnip microgreens to one side of the omelette.
- Use a spatula to fold the omelette in half, covering the turnip microgreens.
- Cook for an additional 1-2 minutes, or until the eggs are set.
- 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.