Kale-ifornia-smoothie
Chicken, Kale & Butternut Soup with Sunflowers

Yield: 4-6
Prep Time: 10 min
Cook Time: 15 min

Ingredients :

1 tablespoon coconut oil
2 cloves garlic, mined
½ cup onion, chopped
6 cups chicken broth
2 cups butternut squash cubes
2 cups kale, chopped, stems removed (divided)
1 can light coconut milk
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon pepper
Pinch stevia
1 rotisserie chicken, meat removed and chopped
1 container Sunflower Microgreens

Method:

1. Warm a large pot over medium heat. Add oil and garlic and sauté for 2 minutes. Add onion and sauté for 5 minutes. Add broth, squash and 1 cup of the kale.
2. Increase heat to a low boil and cover for 10 minutes. Remove from heat, and using an immersion blender (or carefully pour contents into a regular blender), process until smooth. Place soup back over low heat and add remaining kale, coconut milk, salt, garlic powder, pepper and stevia. Stir occasionally for 5 minutes.
3. Stir in chicken. Divide among bowls and top with sunflower microgreens.

Recipe By: Erin C Woodbury of livingleanwitherin.com

AsianZestStirFry
Healthy Cobb Salad with Sunflower Greens Dressing

Yield: 4-6
Prep Time: 10 min
Cook Time: 4 min

Ingredients :
Dressing:

1 container Sunflower Microgreens
1 ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon nutritional yeast or Parmesan cheese
½ teaspoon garlic powder
Salt & pepper to taste
¼ cup water

Salad:

4 slices light bacon
8 cups Romaine lettuce, chopped
1 cucumber, chopped
4 hard-boiled eggs, sliced
4 ounces deli turkey, chopped
4 ounces deli ham, chopped

Method:

1. Trim the sunflower greens from container (reserve ¼ cup for the top of salad) and add to a mini blender. Add all dressing ingredients and blend until smooth (about 15 seconds). Set aside.
2. Microwave the bacon stips between paper towels for 4 minutes, or until golden and crispy. Crumble when cool.
3. In a large bowl, add lettuce and cucumber. Toss with dressing. Sprinkle with bacon and add the deli meat and eggs to the top. Sprinkle with reserves sunflower greens, and serve immediately.

Recipe By: Erin C Woodbury of livingleanwitherin.com

PizzaWithABC
Salmon Wasabi Greens Tower

Yield: 1
Prep Time: 5 min
Cook Time: 0 min

Ingredients :

½ ripe avocado, chopped
3 ounces smoked salmon, chopped
½ container Urban Produce Wasabi Microgreens
1 teaspoon hot/sweet mustard
1 teaspoon Sriracha
1 teaspoon tamari or coconut aminos (soy sauce alternative)

Method :

1. Using a cookie cutter, place avocado on a place inside the cutter. Layer with salmon.
2. Cut the wasabi greens from container and place on top.
3. In a small bowl, stir together the mustard, Sriracha and tamari.
4. Remove cookie cutter, drizzle with sauce, and serve.

Recipe By: Erin C Woodbury of livingleanwitherin.com

HotMamaCornbreadStuffing
Tomato Avocado Salsa Chicken

Yield: 4
Prep Time: 5 min
Cook Time: 10 min

Ingredients :

4 chicken breasts, grilled
4 organic tomatoes, seeded and chopped
1 shallot, minced
2 teaspoons hot sauce
1½ tablespoons lime juice
¼ teaspoon sea salt
¼ teaspoon cumin (optional)
½ cup trimmed Urban Produce Cilantro Microgreens
1 avocado, cubed

Method :

1. In a bowl, stir together the tomato, shallot, hot sauce, lime juice, salt and cumin.
2. Fold in the cilantro and avocado.
3. Plate each chicken breast and top with salsa, and serve.

(*To grill the chicken, heat a BBQ to medium-high. Sprinkle with salt and pepper and spray with cooking spray. Place on hot grill for 5 minutes, then flip, and cook for 2-3 minutes or until cooked through).

Recipe By: Erin C Woodbury of livingleanwitherin.com

The concept behind our High-Density Vertical Growing System has garnered considerable attention as an answer for many of the food issues facing the 21st century.

Because our produce is grown locally it saves on delivery costs and allows a much fresher product to go to market.