Microgreen Pesto Appetizers

A simple way to use your Purslane Pea Microgreen Pesto.

Microgreen Pesto Appetizers

A quick way to use your Purslane Pea Microgreen Pesto.


  • crackers of choice
  • Tomato slices
  • Mozzerella slices
  • Purslane Pea Microgreen Pesto
  • Balsamic glaze
  • Edible flowers (optional)


  • Stack and serve!

Purslane-Pea Microgreen Pesto

Purslane is a weed to some but a nutritious, edible plant to those in the know! This plant is known as one of the most nutritious plants on the planet, providing high levels of omega-3 fatty acids, as well as a boatload of minerals, vitamins, and micronutrients. Add microgreens to pesto with purslane and you have super-powered nutrients.

We eat purslane all through summer, cooked in a variety of ways, or raw in salads, sandwiches, and smoothies. It is also the subject of many of our creative new recipes. The whole plant is edible: leaves, stalks, flowers, and seeds.

purslane plants growing in a garden

We grow it in our outdoor garden boxes where it happily fills in all the spare ground. This serves multiple purposes: acts as a groundcover to retain water in the hot sun, keeps the chickens from digging in the dirt, and is a limitless supply of nutrients as it quickly fills in any that we harvest.

Foraging for purslane is possible in most states. It grows in many different environments and is easily overlooked. However, as there are look-alikes, be sure to confirm the identity of your purslane before consuming. Some varieties of purslane are sold in garden centers with different colored flowers. All purslanes are edible, whether container grown or wild.

Here is a microgreen recipe to get you started with purslane. Loosely based on an Argentinian chimichurri with pesto overtones, I have christened it Purslane-Pea Microgreen Pesto

purslane pesto in a crystal bowl

Purslane Pea Microgreen Pesto

Pesto is one of my favorite condiments to keep on hand. Try this easy, fun microgreen and purslane pesto recipe to brighten pasta, salads, sandwiches, roasted veggies & more!
Prep Time 15 minutes


  • 1 cup chopped pea microgreens (chop before measuring)
  • 1 cup chopped purslane stems and leaves (chop before measuring)
  • 2 tblsp fresh marjoram (or 1 tblsp fresh oregano)
  • 1/4 cup fresh parsley
  • 3 cloves garlic
  • 1/4 cup extra-virgen olive oil
  • 2 tblsp red wine vinegar
  • 1/4 tsp salt
  • Pepper to taste


  • Combine all ingredients in a food processor or blender. Process until smooth


This can be made 1-2 days ahead. For longer storage, it can be frozen in an airtight container for 2-3 months. It can also be frozen in ice cube trays to make it easier to remove small portions. Thaw in the refrigerator.
Keyword microgreen recipe, pea microgreen, pesto, Purslane, spread
Pea microgreens growing in a TMM microgreen kit tray

Idaho Potato Soup

We live in potato country. There are potato fields all over here in southeastern Idaho, and in the fall most farmers are open to having people ‘glean’ their fields after the mechanical harvest is over. It is a way for teenagers and groups to make a little money and keeps potatoes from rotting in the fields.

I always buy a couple of 50lb sacks of fresh potatoes, and the first meal every year is this wonderful, tasty, potato soup. Full of creamy goodness and rich in many nutrients, especially when you add a handful of microgreens, this is the perfect fall and winter meal. Or spring, or summer…whenever you feel the urge for an easy, tasty soup.

Pair it with a crusty loaf of bread and a cool glass of freshly squeezed apple cider.

harvesting potatoes in a field with pitchfork

Idaho Potato Soup

The perfect potato soup, full of creamy goodness, microgreens, and veggie nutrition
Course Soup
Cuisine American
Servings 6


  • ¼ c butter or margarine
  • c. water
  • 4 c diced Idaho potatoes
  • 2/3 c chopped celery
  • ¼ c chopped onion
  • 6 tblsp margarine
  • 6 tblsp flour
  • 2 ½ c milk
  • ¼ lb. bacon fried and crumbled, or ham (optional)
  • 1/8 tsp pepper
  • 1 tsp salt
  • 1 can whole corn kernels
  • Grated cheese to add at the table
  • 1/2 cup microgreens Broccoli, super booster, or amaranth for a bright burst of color


  • Boil water; add ¼ cup butter or margarine.
  • Add potatoes, celery and onion;
  • Boil until tender, about 20 minutes, and then add corn.
  • Over medium heat, melt the 6 tblsp margarine in a pan and add the flour, salt and pepper.
  • Add the milk slowly, whisking smooth after each addition, then add this to the soup.
  • Cook for just a few minutes to thicken the soup, and add bacon or ham if desired.
  • Ladle into soup bowls, stir in grated cheese, and top with a small handful of microgreens.
  • Serve immediately.
Keyword Dinner, Healthy recipe, nutritious, Soup

Quick Microwave Pancake

Quick, tasty, and super-nutritious!

This is one of the easiest and most nutritious breakfasts to make on lazy summer days- with only one dish to wash, and no stove or oven needed! My grandchildren make these all by themselves when they come to visit, adjusting the recipe to their own particular taste. One adds chocolate chips, one adds hot cinnamon candies (and chocolate chips), and another likes it with extra fruit (and chocolate chips) and dipped in maple syrup. It is an easy and adaptable breakfast or snack. Jump to Recipe

The flour in this recipe is where your nutritional creativity can really shine. Start with a whole-grain flour and add whatever other flour you have around- almond flour, squash flour, bean, or any other flour. Each type of flour adds a different nutritional profile. Adding a vegetable flour gives you another serving of vegetables for the day. You can purchase vegetable flours in specialty shops, or make your own. I dehydrate lots of winter squash each fall and grind up several gallons to use throughout the year. I also add 1/2 cup of chia seeds to every 3 cups of my ‘pancake’ mix as well and store it in a large jar.

For the grandchildren, I fill a plastic peanut butter jar with the dry mix and leave it on the counter for easy access. I also pre-chop the microgreens and leave them in a covered container in the refrigerator. This gives them the joy of making their own breakfast ‘from scratch’ with almost no help or supervision.

To make the microwave pancake, just mash half of a banana in a microwave-safe bowl, beat in a fresh egg and a handful of chopped microgreens, and then stir in two tablespoons of the flour or flour mix. Pop the bowl into a microwave for 90 seconds, and breakfast is ready!

I like to top mine with a spoonful of plain yogurt and perhaps a little jam or some chopped fruit. The children often like to dip it into elderberry or maple syrup. It’s a great way to start the day that can be leisurely enjoyed or scooped up and eaten on the run.

This can easily be turned into a dessert by adding a tablespoon of honey, a little vanilla, and chocolate chips. Serve with whipped cream or ice cream and you have a lovely, quick sweet treat.

Microwave pancake

Quick Microwave Pancake with Microgreens

Microgreen Margo
A quick, tasty, and super-nutritious breakfast that is easy enough for kids to put together in 5 minutes. This will be your go-to breakfast throughout the year. The bonus? Only one bowl to wash!
Prep Time 5 minutes
Cook Time 2 minutes
Course Breakfast, Brunch, Snack
Cuisine Microgreen


  • 1/2 banana
  • 1 egg
  • 3 tbsp. flour (Whole wheat, almond, or any other flour)
  • 2 tbsp. chopped microgreens
  • 1 tbsp. optional ingredients if desired: chia seeds, chocolate chips, chopped fruit, nuts, seeds, cinnamon and sugar, etc.


  • In a small microwave-safe bowl, mash the banana with a fork.
  • Add the egg and mix until it is well blended with the banana.
  • Add the flour, microgreens, and any optional ingredients. Mix well.
  • Cook on high in microwave for 90 seconds
  • Remove from microwave and allow to cool slightly before eating.


Make your own flour mix to add even more nutrients. My favorite mix begins with a cup of whole wheat flour, a cup of winter squash flour (available in specialty shops or it's easy to make your own by dehydrating squash and grinding it into a flour), and 1/2 cup of almond flour. I add 1/4 cup of chia seeds, mix it all together and store the flour mix in a jar in the refrigerator. You can also use a favorite pancake or muffin mix.
Keyword breakfast, Eggs, Healthy recipe, Microgreens, Quick meal

Super Snackers Quesadillas

It’s Snack Time!

This is a great choice for a quick snack that even the youngest chefs can put together. The grater can be hard on little fingers, so give some help with the grating- and then step out of the way, because this is going to be the favorite go-to snack that children can easily make themselves with little help.

Carrot on a quesadilla??

Yes, I know- carrots are not something you have experienced on a quesadilla before, but give it a try- you will be astounded by the sweet and savory flavor it brings to the cheese and microgreens. Seriously- try it!

Start with a  tortilla (whole wheat is best), and sprinkle grated cheese on one half of it.

Spread a grated carrot over the cheese. Chop up a handful of microgreens and spread them over the carrot. Take another quarter cup of grated cheese (or more) and spread on top of the microgreens.

Fold the tortilla over and microwave it for 1 minute. That’s it!


Carrot Quesidilla with microgreens

Super Snackers Quesadilla

Microgreen Margo
A perfect 'made by me' snack for every age.
Prep Time 8 minutes
Cook Time 1 minute
Course Snack


  • 1 medium carrot
  • 1/2 cup grated cheese
  • 1 medium whole wheat tortilla
  • 1 handful chopped microgreens


  • Lay the tortilla on a microwave-safe plate
  • Sprinkle 1/2 of the cheese on half of the tortilla
  • Layer the grated carrots, and then the chopped microgreens
  • Spread the remaining cheese over the microgreens and fold the tortilla in half
  • Microwave for 1 minute.
  • Let cool for 1 minute, then cut into slices and serve!
Keyword Brocolli Microgreens, carrots, nutritious, Vegetarian


Easy Fried Rice with Microgreens

Variety is the spice of life and adding new microgreens to the lineup is an adventure for the senses. I’ve been experimenting with curly cress to see if it was as great as it’s promoters make it out to be- the next best thing to watercress.

Curly cress is also known as garden cress or ‘pepper grass’. It has a sharp, pungent, flavor that is reminiscent of watercress. A tasty addition to many dishes, it gives a unique flavor and a ‘zing’ to a dish without the burn of nasturtium leaves. It has a pleasant aftertaste and no lingering bite for those of us spice-wimps. Curly cress is a good match with eggs, in rice dishes, on sandwiches, hors d’oeuvres, tossed in salads or sprinkled on pizza. It is a microgreen that is definitely worth growing and experimenting with.

I have been working on developing recipes to highlight the unique taste of curly cress. This one, ‘Easy Fried Rice with Microgreens’ has become one of our favorites. We took a big batch to a family potluck, expecting to have plenty of leftovers. I came home with an empty pan- even the kids had seconds! However, this dish is equally as good with radish microgreens, so if you are fresh out of curly cress, experiment with radish or other microgreens as well.

I am a fan of brown rice with its fiber, good taste, and b vitamins. I use brown rice in this recipe but it works just as well with white rice. I also like pea microgreens chopped up and added at the end along with a healthy handful of cress- the taste of the pea microgreens along with the frozen peas (or fresh peas in the summertime) is lovely, and the added nutrition turns this into a powerhouse of a meal.

Easy Fried Rice with Microgreens

Microgreen Margo
Start with cooked and chilled left-over rice and have a full meal in a bowl ready in less than 30 minutes! Cress microgreens give this a unique flavor that will be a favorite with the whole family.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Chinese


  • 4-5 cup cooked and chilled brown rice
  • 3 tbsp butter, divided
  • 2 large carrots, peeled and cubed small
  • 1 medium onion, chopped small
  • 1 small red bell pepper, chopped (optional)
  • 3 cloves garlic, minced fine, or rubbed
  • 1 cup frozen peas
  • 3-4 lightly beaten eggs
  • 1 cup pea or other microgreens, chopped
  • 1/2 cup curly cress microgreens
  • 4 green onions, thinly sliced
  • 1/4-1/3 c soy sauce
  • 3 tsp sesame oil
  • 4 tsp oyster sauce
  • salt and pepper


  • Preheat a large skillet or wok to med-high
  • Add 2 tbsp butter to the pan. When it has melted, add the onion and stir until translucent, about 3-5 minutes. Add the carrot ( and bell pepper if using) and cook until slightly tender.
  • Add the garlic and cook until fragrant, but not brown (1-2 minutes).
  • Turn the heat up and add the rice and frozen peas. Cook and stir the mixture until the rice and peas are hot, 3-4 minutes
  • Push all the ingredients to one side of the pan and add 1 tbsp butter to the empty side. Once the butter has melted add the lightly beaten eggs. Let the eggs cook for a minute or two, then scramble them. Once the eggs are fully cooked, mix in with the rice.
  • Add the green onion, soy sauce, sesame oil, and oyster sauce. Cook a few minutes until the mixture is hot, Season with salt and pepper to taste.
  • Remove from heat and add microgreens. Serve immediately with a few more cress microgreens as a garnish.
Keyword Dinner, Microgreens, Vegetarian

Fresh Tomato with Microgreens Soup

When the tomatoes are bountiful at the Farmer’s Market- or the backyard- it’s time to make tomato soup! Adding a big handful of microgreens, a touch of honey, and a taste of balsamic vinegar turns this staple into a gourmet feast. My favorite microgreens in this recipe is a mixture of pea, sunflower, buckwheat, and radish.

Fresh garlic makes all the difference in this recipe, and garlic scapes can also be used to give it a slightly different nuance.

When I need this to be gluten free I use corn starch as a thickener. Flour can be used instead of the cornstarch- just double the amount.

Fresh Tomato-Microgreen soup

A full-flavored, gourmet version of an old favorite!
Course Soup


  • 1 tbsp Olive oil
  • 1/2 cup Chopped Onion
  • 2 Cloves minced fresh garlic
  • 5 cups chopped tomato
  • 2 cups vegetable or chicken broth
  • 2 tbsp butter or margarine
  • 1 tbsp corn starch (or 2 tbsp flour)
  • 2 tbsp honey
  • 1 tsp Balsamic vinegar
  • 2 cups microgreens- pea, sunflower, radish loosely packed- about 3 ounces
  • 1-1.5 tsp Salt


  • Heat olive oil in a largepot, and cook onions and garlic until just tender, but not browned. Add choppedtomatoes, honey, and chicken broth and simmer for 20-25 mins.
  • Remove from heat and add vinegar, salt and pepper, and microgreens. Use an immersion blender or regular blenderto carefully puree the mixture.
  • In a separate smallskillet, melt butter and add the corn starch, cooking on low until thickened. Whisk1 cup of the pureed soup slowly into the cornstarch mixture until it is smooth.
  • Stir the cornstarch mixture into the stockpot and keep on low 15 minutes to allow theflavors to meld. Season to taste.
  • Servewith a dollop of sour cream and/or parmesan cheese if desired.
Keyword Microgreens, Soup, Tomatoes