Farm Fresh Recipes — microgreens

Roasted Jerusalem Artichokes  with Arugula Pesto 400g jerusalem artichokes, peeled & sliced lengthwise in halfolive oil, for fryingsalt & pepper to taste20g rocket (arugula)20g almondszest of 1 lemon100ml olive oil1 handful of greens or microgreens, to serve1 handful of smoked almonds, chopped, to serve---Preheat the oven to 200ºC. Add the jerusalem artichokes to a mixing bowl & coat with some olive oil, salt & pepper, mix well to combine. Add to a baking tray lined with greaseproof paper, place in the oven for 20-30 minutes until golden brown & crispy. Meanwhile, make the pesto by adding the ingredients to a...

Microgreens are for more than just topping salads! Try adding some to your favourite cooked dishes, like this Microgreen Frittata - all the goodness of greens in a tiny, delicious package.

Making these veggie filled rice paper rolls is a practice in mindfulness. Thoughtfully preparing the vegetables, dips, and sides, and finally assembling the rolls, takes time and care, and oh, is it worth it! They are as much a feast for the eyes as they are for the mouth. The beauty of rice paper rolls is that you can add just about anything to them. Try this recipe as a starting place, and then see where inspiration takes you!

It's hard to come up with a consistent recipe for this salad Chinese Cabbage salad recipe because I usually just go with what inspires me in the moment. Trust your culinary self & just go for it! I like to prepare this salad in advance & let it marinate for a couple of hours.