Recipes

From our racks to your table

Recipes & Ways to Enjoy

Living greens are best raw and finished at the last moment. Browse the gallery, grab a quick idea, or dive into a full recipe — every one built around what we grow.

The Recipe Gallery

Five ways to cook with this week’s harvest. Tap any card to jump to the full recipe.

RadishPeppery Radish Avocado ToastNo-cook · 5 minPeaPea Shoot & Sesame Sauté10 minBroccoliBroccoli Morning SmoothieNo-cook · 5 minSunflowerSunflower Crunch SaladNo-cook · 10 minEdible flowersRicotta Crostini with Flowers15 min

10 Simple Ways to Enjoy Them

No recipe required. A handful of living greens upgrades almost anything on your plate.

  1. On toast. Radish or sunflower shoots over smashed avocado with lemon and flaky salt.
  2. Blended into smoothies. Mild broccoli micros disappear into fruit — nutrition, no grassy taste.
  3. Over any soup. Add a small handful right before serving for color and crunch.
  4. In place of lettuce. Pile pea or sunflower shoots onto sandwiches and wraps.
  5. As a fast salad base. Sturdy sunflower shoots, lightly dressed, hold up for hours.
  6. On pizza & flatbread. Scatter on after it comes out of the oven so they stay bright.
  7. Folded into eggs. Stir into scrambles, omelets, and frittatas off the heat.
  8. Stirred into grain bowls. Rice, farro, or quinoa with a fresh green finish.
  9. Blitzed into pesto. Pea shoots and basil with nuts, garlic, and good olive oil.
  10. As a finishing flourish. Edible flowers on anything you want to make beautiful.

First, keep them lively. A gentle rinse and proper storage protect flavor and crunch. See the Storage & Care guide before you cook.

Full Recipes

The five gallery dishes, start to finish.

Radish shootsNo-cook · 5 minServes 2

Peppery Radish Avocado Toast

Radish microgreens bring a clean, wasabi-like heat that wakes up creamy avocado. The fastest way to show them off.

Ingredients

  • 2 slices good sourdough
  • 1 ripe avocado
  • 1 big handful GLHF radish microgreens
  • ½ lemon
  • Extra-virgin olive oil
  • Flaky salt & black pepper
  • Chili flakes (optional)

Method

  1. Toast the sourdough until deeply golden.
  2. Mash the avocado with a squeeze of lemon and a pinch of salt; spread thick on each slice.
  3. Pile radish microgreens generously on top.
  4. Drizzle olive oil, add another squeeze of lemon, and finish with flaky salt, pepper, and chili flakes.

Tip: Add the shoots after the oil so they stay upright and keep their peppery bite.

Pea shoots10 minServes 2–3

Pea Shoot & Sesame Quick Sauté

Sweet, tender pea shoots wilted in seconds with garlic and sesame — a five-ingredient side that tastes like spring.

Ingredients

  • 4 packed cups GLHF pea shoots
  • 1 tbsp neutral oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp toasted sesame oil
  • Splash of soy sauce or tamari
  • Toasted sesame seeds
  • Tiny pinch of sugar (optional)

Method

  1. Heat neutral oil in a wide pan over medium-high.
  2. Add the garlic and cook 20–30 seconds until fragrant but not browned.
  3. Add pea shoots and toss constantly for 60–90 seconds, just until wilted.
  4. Off the heat, add sesame oil, tamari, and the pinch of sugar. Toss, top with sesame seeds, and serve right away.

Tip: Cook hot and fast — pea shoots go from crisp to soggy quickly. Ninety seconds is the ceiling.

Broccoli shootsNo-cook · 5 minServes 1–2

Broccoli Microgreen Morning Smoothie

Mild and grassy-sweet, broccoli micros disappear into fruit — an easy daily way to use a whole clamshell.

Ingredients

  • 1 cup GLHF broccoli microgreens
  • 1 frozen banana
  • ½ cup frozen pineapple or mango
  • ½ green apple
  • 1 cup cold water or milk of choice
  • Squeeze of lime
  • 1 tsp honey (optional)

Method

  1. Add the liquid first, then the fruit, then the broccoli micros last.
  2. Blend on high 45–60 seconds until completely silky.
  3. Taste and adjust with lime or honey.

Tip: The pineapple carries the greens, so nothing tastes “green.” A perfect way to work micros into a morning routine.

Sunflower shootsNo-cook · 10 minServes 2

Sunflower Shoot Crunch Salad with Citrus

Sturdy, nutty sunflower shoots stand in for lettuce and hold up beautifully once dressed — great for a packed lunch.

Ingredients

  • 4 cups GLHF sunflower shoots
  • 1 orange or grapefruit, segmented
  • ¼ small red onion, shaved thin
  • ¼ cup toasted seeds or nuts
  • Crumbled feta or goat cheese
  • Dressing: 2 tbsp olive oil, 1 tbsp citrus juice, 1 tsp honey, 1 tsp Dijon, salt

Method

  1. Whisk the dressing ingredients until emulsified.
  2. In a bowl, gently toss sunflower shoots and shaved onion with half the dressing.
  3. Plate and top with citrus segments, cheese, and toasted seeds.
  4. Drizzle the remaining dressing over the top and serve.

Tip: Because sunflower shoots are so sturdy, this salad keeps its crunch for hours — dress it and take it to go.

Edible flowers15 minMakes 8–10

Whipped Ricotta Crostini, Finished with Flowers

A showpiece that takes minutes. Nasturtium adds pepper, viola a gentle sweetness, borage a cool cucumber note, and marigold petals a citrusy lift.

Ingredients

  • 1 cup whole-milk ricotta
  • Zest of ½ lemon
  • 1 tbsp olive oil, plus more to finish
  • Salt & a little honey
  • 1 baguette, sliced & toasted
  • A handful of GLHF edible flowers (nasturtium, viola, borage, marigold)

Method

  1. Whip the ricotta with lemon zest, olive oil, and a pinch of salt until smooth and airy.
  2. Spread generously over the warm toasts.
  3. Drizzle with honey and a little more olive oil.
  4. Lay the flowers on just before serving — whole violas and borage, torn nasturtium leaves, marigold petals scattered over the top.

Tip: Add flowers at the very last moment; they bruise fast. The same trick dresses up soups, compound butters, and even a glass of lemonade.

Cook with what’s fresh this week

Every harvest is cut to order on a 7–14 day cycle, so what you cook with was alive that morning. Browse the current lineup or set up home delivery.

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