If you’ve been growing your own microgreens at home and are looking for creative ways to use them beyond salads, you’re in luck.

In this blog, we’ll explore five simple and delicious recipes, including some local favourites, to help you enjoy your homegrown microgreens every day.

1. Microgreen Parantha

Ingredients:

• 1 cup atta (whole wheat flour)
• ½ cup homegrown microgreens (mustard, fenugreek, or radish work well)
• 1 green chilli, finely chopped
• ½ teaspoon cumin seeds
• ½ teaspoon salt
• Water to knead
• Ghee for cooking (if needed)

Method:

1. In a bowl, mix the wheat flour, microgreens, green chilli, cumin seeds, and salt.
2. Add water slowly to form a soft dough. Knead well and let it rest for 15 minutes.
3. Divide the dough into small balls and roll them into thin circles.
4. Heat a pan and cook the paratha with no or very little ghee until it’s cooed on both sides.
5. Serve hot with yoghurt or chutney.

2. Microgreen Pesto Pasta

Bored of that jar of pesto you’ve been using for your home cooked pasta since forever? We have this whole new recipe for you. This is a fresh twist on the classic pesto, using homegrown microgreens in place of basil. It’s an easy and quick meal option that is full of flavour.

Ingredients:

• 2 cups homegrown microgreens (arugula or radish are great)
• ¼ cup olive oil
• 2 cloves garlic
• 2 tablespoons walnuts or almonds
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 200g pasta of your choice

Method:

1. In a blender, combine the microgreens, garlic, nuts, and Parmesan. Pulse until finely chopped.
2. Slowly add olive oil while blending until the mixture turns into a smooth paste.
3. Boil the pasta as per the instructions on the packet. Drain and toss with the microgreen pesto.
4. Add salt and pepper to taste and serve warm.

3. Microgreen Uttapam

Uttapam is the go to breakfast choice for many of us. A soft, thick pancake made from fermented rice and lentil batter is just when you need for morning hunger pangs. Adding microgreens gives a fresh and healthy twist to this South Indian favourite.

Ingredients:

• 1 cup dosa batter (store-bought or homemade)
• ½ cup homegrown microgreens (radish or mustard)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, chopped (optional)
• Salt to taste
• Oil for cooking

Method:

1. Heat a non-stick pan and pour a ladleful of dosa batter onto it to form a small, thick pancake.
2. Sprinkle the chopped onion, tomato, green chilli, and microgreens on top.
3. Drizzle a little oil around the edges and cook on medium heat until the base is golden.
4. Flip carefully and cook the other side for a minute.
5. Serve hot with coconut chutney or sambar.

4. Microgreen Stir-Fry with Paneer or Tofu

Stir-fry made with fresh veggies are the best way to taste the unique flavours of a variety of veggies like broccoli, peppers, cabbage etc. But did you know you can also add a few microgreens to it to enhance the flavour tones and make it even more nutritious. This quick stir-fry is a great way to incorporate microgreens into your meals. It’s packed with protein from paneer or tofu and full of fresh flavours from the greens.

Ingredients:

• 1 block firm paneer or tofu, cubed
• 2 cups homegrown microgreens (sunflower or pea shoots)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Method:

1. Heat sesame oil in a pan and sauté the onions and garlic until soft.
2. Add the tofu cubes and cook until they turn golden brown.
3. Toss in the microgreens and soy sauce. Stir-fry for 2 minutes until the greens wilt slightly.
4. Add salt and pepper to taste and garnish with sesame seeds.
5. Serve as a side dish or with rice.

5. Microgreen Stuffed Mushrooms

Mushrooms are a great source of protein, vitamin D and vitamin B12. And stuffed mushrooms are a delicious and easy appetiser or snack for any age group. By incorporating microgreens into the stuffing, you add an extra burst of flavour and nutrients to this delightful dish.

Ingredients:

• One pack large button mushrooms
• 1 cup homegrown microgreens (radish or broccoli or pak choi)
• ¼ cup breadcrumbs
• 2 tablespoons grated cheese (Parmesan or cheddar)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 180°C (350°F).
2. Clean the mushrooms and remove the stems, creating space for the stuffing. Set the caps aside.
3. Finely chop the mushroom stems and sauté them in olive oil with the garlic for 2-3 minutes.
4. Add the microgreens, breadcrumbs, cheese, salt, and pepper to the sautéed mixture, cooking until the microgreens wilt slightly.
5. Spoon the filling into the mushroom caps and place them on a baking tray.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Garnish with fresh parsley and serve warm.

Do you have any little known recipe for homegrown microgreens? Let us know in the comments below.

Happy gardening!