Oct 09
Aji Amarillo Roasted Cauliflower with Yogurt
Roast cauliflower until browned, then serve over lime yogurt with measured Aji Amarillo. Pumpkin seeds and cilantro microgreens add the finishing crunch.
THE JOURNALDISPATCHES FROM THE FIELD
Notes from
the field
& the kitchen.
Growing guides, variety profiles, recipes, and notes from the Casa Verde field rows. Written by the people selecting, trialing, and shipping seeds.
Oct 09
Atomic Sunset Tomato and Peach Toasts
Top crisp toast with cardamom ricotta, Atomic Sunset tomatoes and ripe peach. Lemon basil microgreens finish this juicy summer-style appetizer.
Oct 09
Wasabi Radish Soba with Sesame Dressing
Toss chilled soba with thin Wasabi radish, cucumber and sesame dressing. Crumbled nori and red shiso microgreens complete this crisp noodle salad.
Oct 09
Poblano Corn Skillet with Lime Crema
Brown sweet corn with tender poblano strips, then drizzle with miso-lime crema. Radish microgreens add a crisp finish to this colourful skillet.
Oct 09
Tobago Seasoning Coconut Chickpeas
Simmer chickpeas in coconut milk with Tobago Seasoning pepper, thyme and allspice. Finish with lime and pea shoots for a creamy, aromatic bowl.
Oct 09
Sugar Rush Stripey Pineapple Spoon Salsa
Pineapple, cucumber and fresh ginger balance measured Sugar Rush Stripey slivers. Finish this lively lime salsa with red shiso microgreens.
Oct 09
Blot Pepper Halves Stuffed with Chickpea and Apple Salad
Fill raw Blot pepper halves with chickpea, cucumber and green-apple salad. Keep their patterned skins visible and finish with sunflower microgreens.
Oct 09
Roasted Habanada and White Bean Dip
Roast Habanada peppers, then blend with white beans, lemon and mellow black garlic. Arugula microgreens finish this creamy, scoopable dip.
Oct 09
Zebrange Mango Salsa for Black Bean Tacos
Make mango salsa with measured Zebrange slivers, lime and tangy sumac. Cilantro microgreens finish a fruity, spicy topping for black bean tacos.
Oct 09
Biquinho Whipped Feta with Lemon and Parsley
Fresh Biquinho peppers top creamy lemon feta with toasted pistachios and basil microgreens. A no-cook dip to scoop onto crisp toast.