Type what you have

Ingredients

• ✓ microgreen
• vegetable oil
• russet potato
• onion
• purple potato
• egg
• potato starch
• potato starch
• kosher salt
• black pepper
• balsamic vinegar
• white vinegar
• sour cream
• harissa

Instructions

1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

Ingredients

• ✓ microgreen
• beet
• butter
• onion
• pecan
• blue cheese
• olive oil
• balsamic vinegar
• dijon mustard
• honey

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
3. 3 Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
4. 4 Roast in the preheated oven until beets are dark in color and almost fork-tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
5. 5 Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
6. 6 Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
7. 7 Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

By Susan Elane Berry

Ingredients

• ✓ microgreen
• cooking spray
• pizza dough
• turkey sausage
• ricotta cheese
• garlic
• kosher salt
• black pepper
• peach
• arugula

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
2. 2 Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
4. 4 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
6. 6 While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
7. 7 While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
8. 8 Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
9. 9 Top flatbread with grilled peaches, arugula, and microgreens.

By larmcc

Ingredients

• ✓ microgreen
• fettuccini pasta
• bacon
• garlic
• panko bread crumb
• bay scallop
• italian seasoning
• salt
• black pepper
• white wine
• heavy cream
• baby spinach
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
3. 3 Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
4. 4 Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
5. 5 Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
6. 6 Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
7. 7 Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ microgreen
• aluminum foil
• peanut
• rice paper wrapper
• mint leaves
• cilantro
• pepper
• salt
• bell pepper
• carrot
• lettuce
• cucumber
• avocado
• lime
• cilantro
• thai basil
• lime
• rice vinegar
• sweet thai chili sauce
• ginger
• mango

Instructions

1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR