A container of microgreens can sit in the fridge longer than it should if you don’t have a plan for it. Here are six quick recipes we come back to, from breakfast through dinner, plus a few ideas beyond the plate.

Breakfast

Green smoothie bowl

Blend one ripe banana, half a cup of mixed berries, half a cup of TC Greens Salad Mix microgreens (or a mix of broccoli, kale, and pea shoots), half a cup of almond milk, and a scoop of protein powder if you use it. Pour into a bowl and top with granola, chia seeds, fresh fruit, and a few more microgreens for crunch.

Microgreen and avocado toast

Spread mashed avocado over a slice of toasted whole grain bread. Season with salt, pepper, and red pepper flakes. Pile on a handful of TC Greens Salad Mix microgreens, or swap in sunflower, radish, or broccoli. Add a fried egg or sliced cherry tomatoes if you want more to it.

Lunch

Microgreen power salad

Combine two cups of mixed greens (spinach or kale work well) with a cup of TC Greens Salad Mix microgreens, half a cup of cooked quinoa or chickpeas, chopped cucumber, halved cherry tomatoes, and shredded carrots. Toss with a lemon tahini dressing and top with toasted pumpkin seeds or walnuts.

Turkey and microgreen wrap

Spread hummus or Dijon mustard on a large tortilla or lettuce wrap. Layer on turkey, cheese if you like, shredded lettuce, and a generous half cup of TC Greens Salad Mix microgreens, or a peppery mix like radish and arugula. Add sliced bell peppers or avocado, roll tightly, and eat.

Dinner

Microgreen pesto pasta

Cook eight ounces of pasta. While it cooks, combine two cups of TC Greens Salad Mix microgreens (or basil, arugula, or pea shoots) with a quarter cup of walnuts or pine nuts, a quarter cup of grated Parmesan, two cloves of garlic, a quarter cup of olive oil, and the juice of half a lemon in a food processor. Pulse until it forms a coarse paste, season with salt and pepper, then toss with the pasta, using a splash of reserved pasta water to loosen the sauce. Garnish with more microgreens before serving.

Topped power bowls and soups

The simplest use of all: a handful of microgreens as a finishing garnish. Sprinkle radish microgreens over tomato soup, top a stir fry or grain bowl with pea shoots and sunflower microgreens, or garnish tacos, enchiladas, or scrambled eggs with cilantro microgreens.

Beyond the plate

Juices: a small amount of a mild variety like broccoli microgreens blends into a morning juice without overpowering it.
Dressings and dips: blend microgreens into homemade dressing, hummus, or a yogurt based dip for color and a fresh edge.
Infused oils and vinegars: steep mustard or radish microgreens in vinegar or olive oil for a few days to make something you can drizzle over almost anything.

Storing what’s left

Keep microgreens in the fridge, ideally in an airtight container lined with a paper towel, and don’t wash them until you’re ready to use them so they stay crisp longer. A quick, gentle rinse right before you eat them is all they need.

Order your fresh supply from TC Greens, and if you land on a favorite among these, tell us. We’re always glad to hear what you make.

Happy cooking, from the TC Greens Team!

Six Quick Recipes to Use Up a Container of Microgreens