Microgreens

Sunflower Microgreen and Cheddar Grilled Cheese: Spread butter on slices of whole wheat bread and top with grated cheddar cheese and a generous amount of sunflower microgreens. Grill in a skillet until the bread is toasted and the cheese is melted.

Sunflower Microgreen and Black Bean Tacos: Heat black beans in a skillet and serve in warm corn tortillas with diced tomatoes, diced onions, and a generous amount of sunflower microgreens. Garnish with a sprinkle of cotija cheese and a squeeze of lime juice.

Sunflower Microgreen and Avocado Toast: Spread mashed avocado on top of toasted whole wheat bread and top with a generous amount of sunflower microgreens. Garnish with a sprinkle of salt and pepper and squeeze of lemon juice.

Sunflower Microgreen and Quinoa Salad: Cook quinoa according to package instructions and toss with a mixture of diced vegetables such as bell peppers, cucumber, and tomatoes. Top with a generous amount of sunflower microgreens and a tangy vinaigrette made from olive oil and lemon juice.

Sunflower Microgreen and Roasted Vegetable Tart: Roll out a sheet of puff pastry and top with a mixture of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes. Top with a generous amount of sunflower microgreens and grated parmesan cheese. Bake in the oven until the pastry is golden brown and the cheese is bubbly.