Zuppa Toscana with Sunflower Shoots
This Zuppa Toscana with Sunflower shoots is definitely going to be making it on the soup rotation this winter! Substituting sunflower shoots for traditional kale was a WIN!
*When cooking with microgreens and shoots it is best to add them at the very end to maintain their structure. The sunflower shoots add a juicy almost noodle like burst of freshness to the soup.
Servings: 6
Ingredients
1 pound Italian sausage
1 teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
3 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 medium potatoes, 3 thinly sliced, 3 cut into 1 inch chunks
1 cup heavy cream
2oz Fiddlehead Farm Sunflower Shoots
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven or stock pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Add in the onions and garlic and cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Stir in the sunflower shoots just before serving.
ENJOY!
Potato Leek Soup with Microgreens
Potato Leek Soup with American Flag Leek Microgreens
I am at a farmers market 2-3 times per week and I love to support my local farmers as well as try new things! It has been one of my goals this summer to try something new each week. This week the new item was leeks. I have had them in microgreen form, but never as a full grown veggie.
This recipe for Potato Leek Soup from Once Upon A Chef was delicious! Check it out here. Don’t be afraid to top your soup with any type of microgreens for a pop of color and flavor!
Farmers Market B.M.T.
Bacon, Microgreen & Tomato Sandwich with Honey Mustard Sauce
Here is our twist on the classic BLT. It is a summertime sandwich that is THE BEST when those fresh farmers market tomatoes start rolling in! Grab an heirloom tomato and some microgreens next time your are at the market and make yourself a treat!
Servings: 1
Ingredients
4 slices of bacon
2 slices of tomato
2 slices of toasted bread
few pinches any variety of Fiddlehead Farm microgreens (we used our Borealis Blend here)
1 Tablespoon honey mustard (Pinch of Yum has a great honey mustard recipe that is super quick to make)
Directions
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned. About 10 minutes. Drain on a paper towel lined plate.
Arrange the bacon, tomato, and microgreens on one slice of bread. Drizzle honey mustard over the top. Top with second slice of bread.
Dig in and enjoy!
It Doesn’t Have to Be Complicated
Utilizing microgreens in your everyday meals doesn’t have to be complicated or fancy. Here are some quick and easy ways to incorporate microgreens into your day.
top your tacos
add a pinch or two to your smoothie
put a pinch on a cheese curd
chop pea shoots and add to your stirfry
add to your eggs
spruce up your salad
ditch the lettuce on your burger and use microgreens
fold those pea shoots in half and dip in your favorite hummus
