Microgreen Chimichurri

Chimichurri is a healthy condiment that’s jam packed with flavor. Use it on steaks, over grilled veggies, or in any way your heart desires! Dip away!

From Jenn Pope, RD

Main Ingredients

1 container Twisted River Farm Microblend (microradish & microcabbage)

1/2 cup flat leaf parsley

1/4 cup cilantro leaves

1/4 cup red onion or shallot, roughly chopped

2 cloves garlic, peeled

1/2 teaspoon red pepper flakes

1/3 cup olive oil

1/4 cup red wine vinegar

3 tbsp fresh lemon juice

1 teaspoon salt

Recipe Steps

1. In a blender or food processor, add Microblend mix, parsley, cilantro, red onion, and garlic. Pulse to mince.

2. Add red pepper flakes, olive oil, red wine vinegar, lemon juice, and salt to the minced greens. Pulse for 2-3 second at a time until well combined or whisk together until well combined.

Additional Notes

Stores well for 1-3 days. Recommend serving this with grilled meat or roasted veggie such as eggplant or cauliflower.

Pea Shoot Pesto

Ideas for serving!

- Drizzle over the protein of your choice. Try with chicken breast or salmon filets.

- Add to your favorite whole grain pasta.

- Add to a turkey sandwich or panini with extra pea shoots.

- Toss with your favorite roasted veggie. This is awesome with roasted eggplant!

From Jenn Pope, RD

Honey Mustard Vinaigrette

Think Arugula is too spicy?

We think we found the perfect remedy to tame it in this simple-to-make vinaigrette.

This pairs wonderfully with our Asian Greens Blend, Arugula or even our Micro-Blend

(hat tip to Sally P. of Mason City for turning us on to this one)