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MicroGreens Recipes

MicroGreen Beet Salad with Lemon Honey Vinaigrette

For salad:

12-15 baby red or golden beets; washed, with greens and stems removed
1 cup sunflower seeds
1 clamshell Heritage Prairie Farm Micro Kale
½ cup shaved Parmesan cheese or other similar medium to hard cheese
Pinch of salt and pepper

For vinaigrette:

1 fl oz freshly squeezed lemon juice
1 fl oz raw honey
1 tsp honey mustard
¾ cup extra virgin olive oil
Pinch of salt

1. Preheat oven to 350 degrees, place beets into oven safe container (Dutch oven, casserole dish). Add water to dish until beets are covered. Cover the dish with foil and braise the beets in the oven at 350 for 45 minutes to 1 hour, until beets are just tender when poked with a knife. (Be careful when checking the beets, as everything will be extremely hot.)

2. When beets are done, remove them from the oven and allow the dish to cool uncovered and then remove the beets from the liquid. Strain them, and as they continue to cool, peel them gently. (Peeling can be done carefully with a peeler, or by rubbing the beets with your hands or a towel; keeping in mind that the beets will stain whatever they touch.) While peeling, remove any tendrils or root pieces that may still be attached.

4. Quarter the beets and refrigerate until ready to use.

5. Toast sunflower seeds in an even layer on a sheet pan at 350 degrees for 4-5 minutes. Allow them to cool on the pan.

6. To finish the salad, gently toss the beets with the sunflower seeds, cheese, salt, pepper, lemon honey vinaigrette and micro kale. Mix the micro kale in last, and combine very gently just prior to serving.

7. For the vinaigrette, blend all ingredients together on high speed in a blender, as close to serving as possible. (If the vinaigrette breaks, it can be blended again to be brought back together.)

Recipe courtesy Chef Nick Kennedy, Heritage Prairie Farms


Micro Mix Green Smoothie

1 medium banana; peeled, sliced and frozen
1 medium apple; peeled, cored, sliced and frozen
1 cup kale; washed, deveined and roughly chopped
1 cup baby spinach, washed
1 small handful Heritage Prairie Farms MicroGreen mix (about half of a clamshell)
1 cup unsweetened almond milk
1 tsp lemon juice
1 tsp raw honey

1. Measure almond milk, lemon juice and honey into bender; blend on low just until liquids are well mixed.

2. Add the spinach, then the apple, blending at medium speed until both are pureed into the liquid.

3. Finish by blending in the kale, micro greens and banana at medium to high speed, just until pureed. Best if consumed immediately.

Recipe courtesy Chef Nick Kennedy, Heritage Prairie Farms


Wood-Fired Shrimp & Chorizo Tacos

Yields eight, 6-inch white corn tortillas

1 log Mexican chorizo
½ lb (51-60) Shrimp, peeled, deveined and tails removed
½ cup Salvadoran Crema (can substitute with crème fraiche or sour cream)
1 cup Chihuahua cheese
½ clamshell Heritage Prairie Farm Micro Arugula
Salt and pepper to taste

1. Remove chorizo from casing and toss with cleaned shrimp, salt and pepper; let marinate, refrigerated, for at least 2 hours. Preheat oven to 450 degrees.

2. Toss cheese with shrimp mixture and lay out in an even layer on a greased sheet pan, bake at 450 for 5-10 minutes, until shrimp and chorizo are cooked and the cheese is golden brown.

3. Wrap tortillas together in foil, and warm in the oven for 3-5 minutes.

4. Using a slotted spoon scoop the shrimp and chorizo evenly among the tortillas.

5. Finish each taco with 1 Tbsp of Salvdoran Crema and a heavy pinch of micro arugula.

Recipe courtesy Chef Nick Kennedy, Heritage Prairie Farms