Date Night Veggie Pizza

· Pizza dough (if using store bought, use at room temperature)

o 1 cup flour

o 1 teaspoon baking powder

o ½ teaspoon salt

o ⅓ cup milk

o 2 tablespoons olive oil

· 3 tablespoons olive oil, divided

· 1 cup thinly sliced mushrooms or eggplant

· 1 14-ounce can of artichokes, drained

· ⅓ cup sundried tomatoes, chopped

· 3 cloves garlic, minced

· 3 cups shredded mozzarella cheese, divided

· Red pepper flakes to taste

· Parmesan cheese to taste


1. Preheat the oven to 425 degrees Fahrenheit.

2. Mix dough ingredients together. Kneed 1-2 minutes until smooth. Spread on pizza pan or baking sheet. Brush dough with 1 tablespoon of olive oil.

3. In a large skillet, add the remaining olive oil over medium heat. Then, add mushrooms or eggplant. Sautee to soften. (May need to add few teaspoons of water if using eggplant).

4. Add artichokes, tomatoes and garlic to skillet. Sautee another 5 minutes until everything is soft.

5. Top the dough with 1 cup of the mozzarella and all the veggies. Top with remaining mozzarella, red pepper flakes and parmesan cheese.

6. Bake 20 minutes. Top should be slightly browned. Top with MICROGREEN

Sweet and Salty (like my favorite people) Salad


· 1 cup chopped cucumber

· 1 cup chopped strawberries

· ½ cup salted peanuts

· Lemon and honey vinaigrette

o ⅔ cup olive oil

o ⅓ cup apple cider vinegar

o ⅓ cup honey

o 3 tablespoons lemon juice

o 1 teaspoon coarse sea salt

o ¼ teaspoon black pepper

1. Toss together MICROGREENS, cucumber, strawberries and peanuts.

2. For the vinaigrette, place all ingredients in a sealed container (like a mason jar) and shake until combined.

3. Apply vinaigrette to salad to taste. Store leftovers in refrigerator for up to a week.

Because Going to the Orchard is Amazing Apple Salad


· 1 cup fresh spinach

· 1 large apple diced

· ½ cup chopped walnuts

· ¼ cup sharp cheddar cheese

· Apple cider vinaigrette

o 2 tablespoons lemon juice

o 2 tablespoons maple syrup

o ⅓ cup olive oil

o ⅓ cup apple cider

o 1 garlic clove chopped

o 1 tablespoon spicy brown mustard

1. Toss MICROGREENS, spinach, apple, walnuts and cheese together.

2. For the vinaigrette, place all ingredients in a sealed container (like a mason jar) and shake until maple syrup dissolves and all other ingredients mix.

3. Apply vinaigrette to salad to taste. Store leftovers in refrigerator for up to a week.

Fancy, Grown Up BLT

· 1 loaf French bread, cut into ½ inch slices

· 1 clove garlic, minced

· 2 tablespoons olive oil

· 4 oz mild brie

· 6 slices bacon, cooked crisp and crumbled


· 2 medium tomatoes chopped

1. Preheat oven to 450 degrees Fahrenheit

2. Place bread slices on baking sheet. Sprinkle slices with garlic and drizzle with the olive oil. The slices should start to crisp but not brown. Figure about 4 minutes per side.

3. As soon as bread is from the oven, on each slice spread the brie, sprinkle the bacon, top with MICROGREENS and tomatoes. ENJOY!!

Sunflower Smiles Microgreen Smoothie


· ½ cup sunflower MICROGREENS

· ¼ cup oats

· 1 apple, roughly chopped

· Lemon juice (optional)

· Pumpkin seeds (optional)

· Handful of spinach (optional)

Combine ingredients in blender with cold water and blend until smooth. Enjoy!

Romaine Calm Strawberry Smoothie


· 2 cups of frozen strawberries

· 3 large handfuls of romaine

· 1 cup of pea MICROGREENS

· 1 cup milk

· ½ cup plain yogurt

· 2 tablespoons of flax seeds (or seed of your choice)

Combine all ingredients in blender. (Pour milk over the flax seeds to mix them into the other ingredients to ensure they don’t get stuck on the sides). Blend until smooth. Enjoy!

Drop the Beet Microgreen Smoothie


· 1 cup frozen pineapple chunks

· 1 cup plain yogurt

· ½ cup radish MICROGREENS

· 1 small beet (peeled and diced, about ⅔ of a cup)

· 1 frozen banana

· ½ cup mango, cubed

· 2 teaspoons flaxseed

· ¼ cup shredded coconut

· 2 tablespoons honey

Combine all ingredients to a blender and blend thoroughly. Enjoy!