1. Avocado Toast
Layer a pile of microgreens over creamy avocado on thick sourdough and you just received the life upgrade you didn't know you owed yourself. Pea shoot microgreens add a grassy sweetness that plays beautifully against the fat of the avocado, a pinch of flaky salt and a squeeze of lemon ties it all together. Add a soft poached egg if you're feeling ambitious, or a drizzle of hot honey if you've been living right.
2. Smoothies
Throwing a handful of mild microgreens like sunflower or broccoli into a fruit smoothie is undetectable once the mango, banana and coconut milk are doing their thing. You get the benefits of the nutrients without tasting like you're blending a lawn. The key is choosing the right variety. Spicy radish or mustard microgreens have no business near your morning smoothie.
3. Tacos
A fish taco or a roasted cauliflower taco topped with a tangle of radish or arugula microgreens instead of shredded cabbage brings a brightness and a gentle bite that regular slaw just doesn't deliver. Spicy microgreens also work as a counterpoint to rich taco fillings like carnitas, braised short rib or chipotle shrimp.
4. Pesto
Swapping out half the basil in a traditional pesto for sunflower or pea shoot microgreens creates a sauce that's greener and brighter than regular pesto. Combine the microgreens with garlic, nuts, Parmesan and olive oil in a blender until smooth, then toss it with pasta, smear it on a crostini, spoon it onto grilled fish or eat it by the tablespoon standing over your sink.
5. Soups and Grain Bowls
A small pile of microgreens floating in the center of a savory soup — potato leek, winter squash, whatever's on the stove — like they own the place adds color, a tiny crunch and a freshness that makes the whole bowl taste more intentional.
The same principle applies to grain bowls. A bed of farro or brown rice topped with roasted vegetables, a tahini drizzle and a generous fistful of microgreens is the culinary equivalent of a well-placed accessory.
6. Eggs
Scrambled eggs, a frittata, an omelet, even a simple fried egg on toast all benefit from microgreens added in the final 30 seconds of cooking or directly on top while the eggs are still warm. The flavor pairing that makes no logical sense but absolutely works is peppery arugula microgreens with a little sriracha. Science didn't plan it, but it's not complaining either.
7. Sandwiches
Back in the '80s, when "Miami Vice" blazed across television screens and everyone thought shoulder pads were a reasonable choice, the go-to sandwich upgrade was sprouts. Microgreens are what sprouts grew up to become, with more flavor and better texture. Layer them into a turkey and brie sandwich, tuck them into a BLT or stuff them into a pita with hummus and roasted red peppers.
8. Pizza
The trick here is to add microgreens after it comes out of the oven, not before, so they don't wilt into oblivion. A handful of arugula or pea shoot microgreens scattered over a white pizza with ricotta and lemon zest, or even a classic margherita, adds a peppery freshness that makes the whole thing taste like it came from somewhere with a wood-burning oven and a long waitlist. Cilantro microgreens on a spicy salami pizza are similarly transformative, for the record.
9. Charcuterie and Cheese Boards
Remember the '90s, when every party spread involved a brick of Velveeta and a bowl of salsa, and everyone thought that was the bee's knees? Oh, how times have changed. Nestling microgreens among cured meats, cheeses and fruits adds a sophisticated touch and a healthy element to what is otherwise a gloriously indulgent spread.