Microgreens in Winter
These little wonders take on the concentrated flavour of whichever seeds you plant in this delicate, miniature form.
Hi, we’re Candace and Tyler of Stellar Shoots Microgreens! We are North Saanich locals with a deep love for good food and the community. Together, we created this small but stellar business, and are excited to keep growing and be a part of both your special and everyday meals. Our slogan is “out of this world nutrition,” and that is what we promise to provide. You can find us being served up by the wonderful ladies at Grays Café or on the shelf at the Fickle Fig Mills Road location and at the Deep Cove Market. We couldn’t be more grateful for the local support. @stellar.shoots
Instructions
Citrus and Honey Microgreen Salad
Peel your favourite citrus fruits, removing all the skin and as much of the white as possible. Slice your citrus into rounds as thick or thin as you like. We suggest navel orange, blood orange and grapefruit. Arrange on the plate to get the best show of colour. Put your favourite microgreen mix on top (we suggest our Cosmic Mix—broccoli, radish, purple kohlrabi and crimson clover). Spoon on your honey dressing and enjoy!
Ingredients for honey dressing:
⅓ cup honey
⅓ cup vinegar
1½ Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp ground shallot
1 tsp celery seed
¼ teaspoon sea salt
½ cup olive oil (use more or less oil depending on your preference)
Extra Green Potato Salad
Ingredients for salad:
4 lbs potatoes (the more colour the better)
1 cup corn (pan fried if desired)
1 cup red onion, chopped
1 cup celery, chopped
¼ cup parsley, chopped
1½ cups of your favourite microgreens (we suggest our Stellar Mix—broccoli, radish, mustard and crimson clover)
Ingredients for dressing:
1 cup of mayo (can be subbed with vegan mayo)
⅓ cup grain mustard
½ teaspoon salt
2 Tbsp rice wine vinegar
paprika and fresh dill to taste
Method:
Boil your potatoes until just tender (not too soft). Let cool if serving salad cold. Mix all ingredients together. (Note: save some micros for your garnish!) Mix in dressing; serve hot or cold.
Sunflower Shoot and Arugula Berry Salad with Balsamic Glaze
Ingredients for salad:
8 oz strawberries, sliced to your liking
6 oz blueberries
4 oz goat cheese (feta is also excellent)
2 oz walnut halves
3 oz baby arugula
3 oz sunflower shoots
2 Tbsp or desired amount of glaze
Method:
Place all ingredients in a large bowl and toss. Spoon glaze on top—after you’ve spooned it on, there is no need to toss.
Ingredients for glaze:
1 cup balsamic vinegar
½ Tbsp honey
Method:
Add to pot and bring to a boil. Reduce heat and simmer the glaze for 12–15 minutes, reducing by half. As the glaze cools, it will become thicker; be careful not to burn. If you find your glaze is too thick, add a touch of water to get your desired consistency.
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