Pea Shoot Soup
Pea shoot soup is packed with flavor and loaded with vitamins and nutrients. A favorite family dish on those cold winter nights. Vibrant green color and sweet flavor makes this an easy choice.
Ingredients
• 2 Cups Vegetable Broth (Preferably non-salted)
• 1/2 Cup Whipping Cream
• 2 Cups Pea Shoots (Firmly packed)
• 1/2 Cup Radish Greens
• 1/2 Cup Cress Greens
• 1 Tsp Salt
• 1 Tsp Ground Black Pepper
• 2 Tbsp Olive Oil
• 2 Tbsp Unsalted Butter
• 2 Tbsp Grated Smoked Gouda (Optional)
Preparation
1. Combine your vegetable broth and whipping cream over medium high heat until it reaches a boil. Reduce heat and allow it to simmer for 5 minutes.
2. While your broth is simmering, add the two tablespoons of olive oil to a medium saucepan and heat on medium high. Once oil is hot, add radish, green onion and pea shoots to the hot oil. Add salt and pepper to mix. Stir until oil is well mixed and greens have reduced in size.
3. Add greens to your broth mixture and allow to simmer for an additional 3-5 mins.
4. Turn off heat, Add butter and allow to cool for 10 minutes. Then blend mixture until it is a uniform green color without any large pieces remaining. Add additional salt to preferred taste.
* CAUTION: Hot liquids should be blended with care to ensure that heat and pressure is allowed to escape to avoid explosion. *
5. Serve immediately and top with chopped onions and smoked cheese. Enjoy!
Garlic Fried Pea Shoots
Garlic fried pea shoots is a popular asian dish that has incredible flavor and freshness. Simple to make and highly nutritous, this works well as a side or a meal on its own.
Ingredients
• 1 Cup Vegetable Broth (Preferably non-salted)
• 2 Cups Pea Shoots (Firmly packed)
• 2 Tbsp Olive Oil
• 2 Tbsp Diced Garlic
• 1 Tbsp Diced Ginger
• 1 Tsp Ground Black Pepper
• 1 Tsp Salt
• 2 Tbsp Wheat Flour (Substitute with cornstarch)
Preparation
1. In a medium saucepan, heat oil on medium high. Once hot, add garlic and ginger.
2. In a small bowl, combine vegetable broth and wheat flour. Keep an eye on garlic to ensure it does not burn.
3. Once garlic starts to brown, add broth mixture to the garlic and ginger. Allow mixture to simmer for a few minutes to thicken.
4. When mixture has reached desired thickness, add pea shoots and fold garlic mixture into the shoots. Add salt and pepper to taste.
5. Cook for an additional 3 minutes and remove from heat once the pea shoots have reduced.
6. Remove from heat, and serve immediately. Top with freshly chopped ginger and fresh pea leaves. Enjoy!
Spicy Greens Fish Taco
A refreshing and tasty summer treat, spicy green fish tacos have just the right amount of freshness and spicy kick for a meal that the whole family will love.
Ingredients
• Soft Tortilla Shells
• Fillets of Preferred Fish (Walleye)
• 1 Egg
• 1/4 Cup Milk
• 1/2 Cup Olive Oil
• 1/2 Cup White Flour
• 1 Cup Panko Crumbs
• 1 Tsp Paprika
• 1 Tsp Salt
• Jalapeno Aoili Sauce (Mayo or tartar sauce make good mild substitutes)
• Lime Juice
• Spicy Mix Greens (Arugula, Cress, Red Mustard)
• Red Onion Slices
• Lettuce
• Chopped Cilantro
• Tomatoes
Preparation
1. In three seperate bowls, place the flour in one, combine eggs and milk in another and panko crumbs in the third.
2. Dry the fish and sprinkle paprika evenly on the fillets.
3. In a medium saucepan, heat oil on medium high.
4. Coat fish in flour, then transfer to egg & milk mixture and lastly coat evenly with panko crumbs.
5. Fry fish in oil until nicely browned on each side. Remove from oil and turn off heat. Apply salt to fillets.
6. Center fillets on soft tortilla shells.
7. Apply generous amount of aoili sauce across fish.
8. Add spicy mix greens, lettuce, cilantro, red onion & tomatoes.
9. Apply a splash of lime juice to the tacos before consuming. Enjoy!
Sunflower Sprout Guacamole
This guacamole blend combine the smoothness of avocado, crunch of sunflower and the freshness of lime. An awesome spread on anything!
Ingredients
• Avocado
• 1 Tbsp Lime Juice
• Spaccatelli Buns (Cut in Half)
• 1/2 Cup Sunflower Sprouts
• Diced Red Onion
• 1 Tsp Salt
• 1 Tsp Ground Black Pepper
• Diced Tomatoes
Preparation
1. Remove seed and scoop avocado into food processor. Blend until smooth.
2. Combine lime juice with avocado mix.
3. Scoop mixture into bowl and stir in sunflower sprouts and red onions.
4. Stir salt and pepper into the mix.
5. Spread the guacamole mix onto the buns. Top with diced tomatoes. Enjoy!
Microgreen Stuffed Naan
Microgreen stuffed naan is a tasty and nutritious meal that combines the sweetness of pea shoots and the crunch of sunflower sprouts with tangy bbq chicken and garlic mayo.
Ingredients
• Garlic & Cilantro Naan
• 1/4 Cup Mayonnaise
• 1 Tbsp Garlic Powder
• 2 Tbsp Olive Oil
• Seasoned Chicken Breasts (Cut into Strips)
• 1/2 Cup Pea Shoots
• 1/2 Cup Sunflower Sprouts
• 1 Cup Spinach
• 1/4 Cup Mama Sita's Barbeque Marinade (or similar product)
Preparation
1. In a small bowl, combine mayonnaise and garlic powder. Add additional garlic powder to desired taste.
2. In a medium saucepan, heat oil on medium high heat. Add chicken and cook till white.
3. Add barbeque marinade to chicken and cook until sauce thickens and chicken darkens. Remove from heat.
3. Coat naan with garlic mayo evenly and add bbq chicken.
4. Mix spinach, pea shoots and sunflower sprouts and add to naan.
5. Fold and serve immediately. Enjoy!
Microgreen Pizza Pita
Microgreen Pizza Pitas are a family favorite that is guaranteed to please. Homemade marinara with fresh greens. Customize your pita with whatever toppings you love... nutritious and delicious!
Ingredients
• Whole Wheat Pita
• 1 Tbsp Minced Garlic
• 2 Tbsp Olive Oil
• 1/2 Cup Red Onions
• 1/4 Cup Shredded Carrots
• 1 Can of Whole Tomatoes
• 1/4 Cup Shredded Mozarella/Cheddar Cheese Blend
• 1/2 Cup Arugula & Pea Shoots Microgreen Mix
• Diced Seasoned Chicken Breast
• Diced Sliced Ham
Preparation
1. In a small bowl, combine mayonnaise and garlic powder. Add additional garlic powder to desired taste.
2. In a medium saucepan, heat oil on medium high heat. Add chicken and cook till white.
3. Add barbeque marinade to chicken and cook until sauce thickens and chicken darkens. Remove from heat.
3. Coat naan with garlic mayo evenly and add bbq chicken.
4. Mix spinach, pea shoots and sunflower sprouts and add to naan.
5. Fold and serve immediately. Enjoy!