I am no great cook but, that doesn't change the fact that I have to eat everyday. If I could live in a magical world where a little elf did my cooking in exchange for herbs and flowers, I SO would. But, alas I live in this world and I must get into the kitchen at least three times a day.
For months now I have been sharing my love of growing microgreens. Today I want to show you another integral part of my daily life: harvesting microgreens for simple meals.
I really do mean simple meals btw. But that doesn't mean those meals are un appealing or unhealthy. I want to feel good and look my best and for me the key to both is a high protein, high fat diet with tons of vegetables. My guy grows a bit tired of a lettuce-heavy salad every day for lunch so, I decided to mix things up and instead to a pasta salad loaded with veggies from the garden.
In the same moment as watering the microgreen trays I also had a look at what greens were ready to harvest. There are broccoli, beat root, arugula and more growing in these trays but it was the purple radish greens that really called out to me.
So I dashed into the kitchen to grab the garden scissors and a bowl while the rest of my meal was cooking on the cast iron pan. I cut a bowl-full of the microgreens and rinsed them off so that any soil or tiny pebbles would stay out of the salad. Last night I made a big portion of gluten-free kale pasta for dinner and saved the left over pasta for lunch. I doused the pasta in a nice dressing of olive oil, vineger, salt, and chili powder then added some soaked + toasted sunflower seeds, chicory greens from the field, a ripe avocado, and the greens.
and ... the final reveal ...
Here you have it, I made some ground beef patties to go alongside the pasta salad. Another option would be to add slices of cheese to the patties but, we didn't have any. In the end we have about 6 of these patties per person with a chimichurri sauces atop. It was all very delicious and helped us power through our afternoon spent working on the land.