In the kitchen

Food Ideas with Urban Prairie Microgreens

Simple, delicious ways to use our microgreens, eggs, and farm-fresh produce.

Heirloom cherry tomatoes, fresh mozzarella pearls, garden basil, and marigold petals finished with a balsamic drizzle and crusty herb bread.

Roasted peaches, broccoli, and quinoa topped with a tangle of sunflower microgreens and a sweet balsamic glaze.

Shaved carrots, sesame-soy noodles, and a generous handful of rainbow microgreens — bright, crunchy, and full of flavor.

Crispy cheesy tots, pasture-raised eggs, and a tower of microgreens with shaved carrot on a vintage flower-rim plate.

A warm pretzel knot alongside a chopped chard, feta, and purple-radish microgreen salad with sweet peppers.

Rustic toast layered with hummus, runny egg, seared oyster mushrooms, and a wild bouquet of purple radish and pea microgreens.

Cucumber rounds topped with hummus, herbs, feta, and amaranth microgreens — perfect for catering, potlucks, and farm gatherings.

Sautéed mushrooms, sweet peppers, cherry tomatoes, and fresh sage over toast with a sunny egg on the side.

Flaky cheese pastries topped with our signature Urban Prairie microgreen mix — a market favorite that sells out fast.

Sungold and red cherry tomatoes, mozzarella pearls, purple basil, and balsamic ribbons — summer on a plate.

Charred corn tortillas piled with grilled chicken, queso fresco, pickled onion, sweet pepper, and a heap of purple radish microgreens.

Fried egg, avocado, sour cream, and a vibrant tangle of purple radish and broccoli microgreens on a warm tortilla.

Plump shrimp, broccoli, cauliflower, and mushrooms in a savory garlic sauce, crowned with a wild bouquet of purple microgreens.

Tender bites of honey garlic chicken with crispy cauliflower and a generous pile of rainbow microgreens.

Straight from our kitchen — heirloom cherry tomatoes, fresh mozzarella, garden basil, and amaranth microgreens ready for plating.