Elegant, fresh, and full of bright coastal flavor, this dish from Chef Owen Snyder pairs perfectly seared ahi tuna with a zesty slaw of lemon-infused daikon and red onion. The combination of tender sashimi-grade fish, creamy avocado, and crisp micro greens creates a harmony of textures, while a drizzle of lemon olive oil and a...Read More

This elegant appetizer was first created for a party—and it was such a hit that it has become a recurring favorite at gatherings ever since. The vibrant colors of ruby beets, creamy green avocado, and delicate microgreens make a striking presentation, especially when layered in a ring mold for height and drama. The flavors are...Read More

This vibrant spring salad celebrates the season’s best produce with jewel-toned beets, tangy rhubarb vinaigrette, creamy goat cheese, and crunchy toasted nuts. The balance of earthy, tart, sweet, and savory flavors makes it as beautiful to serve as it is delicious to eat. Perfect for a light lunch, holiday spread, or farmers market supper. INGREDIENTS:...Read More

Elevate your diet effortlessly with microgreens – the tiny but mighty boosters of nutrition and flavor. Ounce for ounce, these delicate greens pack more nutrients than virtually any other natural food. Microgreens are the seedlings of vegetables and herbs, harvested at just seven to ten days old, before they develop true leaves. Despite their small...Read More

Ken Kimes says, “This is my favorite salad dressing that Sandra makes. I just pile our microgreens mix on a plate and add the dressing.” INGREDIENTS: 1/4 cup canola oil 1/4 cup water 1/4 cup sweet white miso 1 1/2 tablespoons brown rice vinegar 2 teaspoons rice syrup 1 rounded tablespoon chopped onion 1/4 teaspoon...Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream or plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped 1...Read More

INGREDIENTS: 1 market bag bean mix (1 3/4 cup) from New Natives 2 lemons, juiced 2 garlic cloves 1-2 tablespoons tamari soy sauce 1/4 to 1/2 cup fresh organic carrot juice METHOD: Put all ingredients in a food processor or blender and blend till smooth. (A blender may need a little more liquid to get...Read More

INGREDIENTS: 4 teaspoons curry powder* (preferably Madras) 2 teaspoons water 1/2 cup canola oil or light olive oil 2 tablespoons cider vinegar 1/2 teaspoon minced garlic Scant 1/2 teaspoon salt 1/4 teaspoon black pepper 6 cups microgreens (or mache or other baby greens of your choice) METHOD: Curry Oil Infusion: Place curry powder and water...Read More