Recipes

Garlic Crusted Prawns with Microgreens
Ingredients:  

• 4 oz of grown Brassica Classic salad blend (or your choice of microgreen mix)
• 1/2 avocado
• 1/2 tsp of garlic
• 4 large prawns seasoned with dash of sea salt & fresh ground pepper
• 1 tsp olive oil
• ​​Vinaigrette dressing​ (see our recipe below)

Directions:  
​Split one avacado in half. Split the one avacado half into 4 equal slices. Save the remaining half for other uses. Per serving, plate 2 ounces of Brassica Classic salad blend (or your choice of microgreen mix) and 2 slices of avocado. In a hot pan, add 1 teaspoon of olive oil then add 1/2 teaspoon of minced garlic. Sauteed until slightly brown. Then add 4 prawns seasoned with dash of sea salt and fresh ground pepper. Sauté prawns until all sides are slightly pink.​ Plate 2 prawns onto each serving of microgreens and drizzle about 1/2 teaspoon of the honey-dijon vinaigrette. Garnish dish with a few microgreens on top of prawns. Yield:  2 Servings

Classic Honey-Dijon Vinaigrette
Ingredients:

• 1 tsp of freshly diced shallots
• 1 tsp of dijon mustard
• 2 tsp of raw or wild honey
• 1 tsp of sea salt
• 1/2 tsp of fresh ground black pepper
• 3 tbsp of champagne vinegar
• 1/2 cup of light olive oil

Directions:
​ Add all the ingredients except the olive oil in a small bowl first. Then gently whisk the ingredients together and slowly pour the olive oil in. Whisk until the olive oil and ingredients comes to a creamy consistency (like pancake batter). For a culinary adventure, we recommend using Kampot black peppers (known as the "King of Black Peppers") instead of regular black peppers. Drizzle about 1/2 tsp of vinaigrette dressing on top of the microgreens per serving. You can store the remaining dressing in a bottle or container for about 1 week and still maintain freshness. ​