Five seconds to better.
Every variety we grow has a best dish. Here's how to use them.
The 5-Second Rules
Always last.
Microgreens never go in the pan. Heat wilts them in seconds they go on after the food leaves the stove, the oven, or the grill.
Dry greens, happy dressing.
Pat them dry and oils and dressings cling instead of sliding off.
A pinch is a serving.
A loose handful about half an ounce finishes a plate. A 2 oz pack covers four plates.
Match the punch.
Peppery and bold varieties cut rich food like tacos, pizza, and burgers. Sweet and mild ones balance heat and salt, grilled cheese, smoothies, eggs.
Keep them cold.
Greens wait in the fridge until the plate is ready. Warmth wilts them before the pan ever gets a chance to.
On the plate
Five seconds to better. Microgreens finish any dish.
Roasted cauliflower with microgreens
Quinoa salad with pea tendril microgreens
Mushroom tacos with radish microgreens
Tomato soup with broccoli microgreens
Ramen with radish and pea shoot microgreens
Grain bowl with sunflower microgreens
Poached eggs on toast with mixed microgreens
Burger with radish microgreens
Every variety, its best dish.
Not all varieties are available every week. See what's on the Rise Board →
Three recipes, five minutes each.
Sunflower Avocado Toast
Sourdough, avocado, sunflower microgreens, chili crisp, lemon, flaky salt.
Smash the avocado with lemon and salt, pile the sunflower greens on thick, spoon chili crisp over the top. The greens are the crunch, don't skimp.
Pea Shoot Grilled Cheese
Sourdough, sharp cheddar, butter, a big handful of pea shoots.
Grill until the cheese fully melts, then open the sandwich hot, tuck the pea shoots inside, press closed, rest one minute, and slice. The gentle heat softens them just slightly sweet against the sharp cheddar.
Spicy Mix Pizza Finish
Any pizza, spicy mix, good olive oil, parmesan.
The second the pizza leaves the oven, cover it with a full handful of spicy mix, drizzle with olive oil, and finish with parmesan. The heat wilts the edges into the cheese while the centers stay crisp and fiery.
Keep them like we do.
Every pack is stamped with its harvest day. Refrigerate it the day it arrives, keep the paper towel inside the clamshell it drinks the moisture that shortens shelf life don't wash until you're ready to eat, and plan to finish within 7 days. If a pack ever wilts early, 10 minutes in cold water brings most of it back.
See what's fresh this week
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