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Recipes & Meal Ideas

Burgers & Sandwiches

Microgreens are amazing on burgers and different kinds of sandwiches!

Here are some red radish microgreens I used on burgers, alongside with lettuce, tomato, BBQ sauce, and grass-fed beef patties.

Although, they are a perfect replacement for lettuce as they taste very similar but are packed with more nutrients!

As for sandwiches, I have added them to grilled cheese, breakfast sandwiches, summer rolls, wraps, avocado toast.. the possibilities are endless!


I love salads! They can be simple or very fancy all the same taste delicious.

Keep in mind, high end chefs often use microgreens in their restaurants because of their beauty and amazing flavor. I don't know about you, but I love creating and serving dishes that look like edible art.

Microgreens are a beautiful way to garnish a dish while also gaining incredible health benefits!

Pictured here was a simple salad of red radish microgreens, lettuce, tomato, and lime juice for dressing.



You can never go wrong with an omelet! This is a weekly dish in our household for sure.

And to our discovery, they pair perfectly with microgreens!

You can add them inside so they cook up a bit, or have them on top, fresh, retaining the most nutrients and flavor.

China Rose Radish microgreens are on top of this omelet which I usually add meat, cheese, and onion into.

Pea Shoot Summer Squash Lasagna

Growing up, lasagna was always (and still is) a comfort food to me. My mom made one delicious lasagna! I’m forever grateful for all of her home cooked meals. 

At the point where I am now in life, I still want those yummy comfort foods, but with some added nutrition. This is my recipe for a healthier, but delicious lasagna!

Ingredients: (as much Organic as possible)

1 or two cheeses of your choice (I like to use ricotta and cheddar/or mozzarella)

Grass-fed ground beef or meat of your choice

Summer squash, 2 or 3 depending on size

Tomato sauce

Pea Shoots!

Seasonings of your choice

  1. Preheat oven to 350℉. 

  2. Cook ground beef, add tomato sauce and seasonings, mix well, set aside.

  3. Chop pea shoots into small pieces

  4. Cut summer squash into thin rounds, about ¼ inch thick.

  5. Drizzle olive oil over whole bottom of pan,

  6. Spread squash rounds to cover the pan.

  7. Layer on beef/sauce mix, Pea Shoots,  ricotta cheese, and cheddar cheese.

  8. Repeat step 5 & 6 until you run out of squash or fill the pan.

  9. Sprinkle some pea shoots shredded cheese on top and place in the oven for thirty minutes, or until the cheese on top starts to brown.

  10. Voila! Your lasagna should be done. Serve warm. It’s so yummy! I sprinkled fresh Pea Shoots on top as a garnish.

More Microgreen Meal Ideas..

Salmon, Egg, Tomato, & Cream Cheese on Toast

Chilli & Grilled Cheese

Chicken & Veggie Salad

Meatball & Cheese Wrap

Murray's Miracle Farm - Copyright 2022


(603) 667-1313

PO Box 152 North Hartland, VT

We grow, sell and deliver microgreens in the Upper Valley and surrounding areas.

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