Post Punk Kitchen Forum

My uncle has a microgreens business in Nashville. On a recent trip, he gave me a case of live microgreens (Thai basil, kale, and others). I have never cooked or used microgreens on my own in recipes before and could use some inspiration or help.

I know they are usually used as a garnish in salads, soups, and the like. I'm thinking of doing some kind of grilled tofu dish on a bed of microgreens, a simple salad with microgreens, and possibly a wheat berries dish with microgreens.

Does anyone have any other ideas?

There are several yummy Thai basil recipes in AFR. I remember some super yummy green beans. I'm growing Thai basil this year just for those.

Thanks lavawitch! I'll check them out.

Is Thai basil as flavorful and pungent as regular basil? What other micro greens did you get besides the kale and Thai basil? I've never grown microgreens before and haven't gotten them from the grocery store either. I know I usually see them in salads at restaurants. Using them as a bed for some grilled tofu sounds good too.

You can use the non herb ones like alfalfa or sunflower sprouts and the herb ones like the herbs that they are. I really them with fried thai noodle dishes or really any stir fry but I like my vegetables cooked too. They could be on sandwiches, salads, or anywhere you need some crunch.

I believe I have mustard greens too. I'm making the marinated Italian tofu from VCon tonight served with wheatberries with tomato, microgreens and fried shallots. If I have time, I may make a cannellini bean salad with parsley pesto.