10 min

A crisp, nutty, protein-rich salad built with fresh sunflower microgreens — used by Austin chefs and perfect for quick home meals or elevated plating.

8 min

Creamy avocado topped with nutty sunflower microgreens for the perfect breakfast.

10 min

Silky scrambled eggs folded with fresh pea shoots for a protein-packed morning.

12 min

Warm street tacos crowned with spicy radish microgreens for a bold finish.

18 min

Bright lemon pasta tossed with earthy broccoli microgreens for a fresh, nutritious meal.

14 min

Crispy crostini topped with creamy goat cheese and vibrant red amaranth microgreens.

25 min

Nutritious quinoa bowl topped with red amaranth microgreens, roasted vegetables, and tahini dressing.

10 min

Vibrant purple smoothie bowl topped with red amaranth microgreens and fresh fruit.

15 min

Colorful mixed greens salad topped with mild, sweet kohlrabi microgreens and a citrus vinaigrette.

12 min

Delicate tea sandwiches with cream cheese, cucumber, and fresh kohlrabi microgreens.

30 min

Homemade sushi rolls with wasabi mustard microgreens for an authentic, spicy kick.

20 min

Hearty ramen bowl topped with spicy wasabi mustard microgreens for bold flavor.

9 min

Classic Caprese flavors on toast with fresh basil microgreens and mozzarella.

25 min

Tender grilled steak topped with fresh broccoli microgreens for a burst of flavor and nutrition.

20 min

Crispy pan-seared chicken with a sweet-savory glaze, finished with spicy mustard microgreens.

30 min

Tender herb-crusted pork tenderloin with a spicy radish microgreen finish that adds heat and freshness.

15 min

Crispy-skinned salmon with nutty sunflower microgreens and a bright lemon-caper sauce.

18 min

Spicy ground beef tacos with crunchy, horseradish-flavored radish microgreens for a fresh, bold finish.

30 min

Earthy buckwheat groats tossed with fresh herbs, avocado, cherry tomatoes, and a generous handful of tangy buckwheat microgreens.

25 min

Glass noodles in a savory chicken-anchovy broth topped with a soft egg and buckwheat microgreens stirred in off the heat.

25 min

Fluffy buckwheat flour pancakes folded with earthy buckwheat microgreens — a savory-sweet breakfast with real depth of flavor.

30 min

Earthy shiitake mushroom soba broth with a soft-boiled egg, topped with peppery Texsel greens microgreens stirred in off the heat.

25 min

Soy-sesame-honey noodles tossed with peppery Texsel greens microgreens folded in raw — the sauce wilts them just enough.

25 min

A flexible noodle bowl with ginger-garlic-soy sauce and Texsel greens microgreens added raw for a bright peppery punch.

20 min

Sweet cantaloupe, prosciutto, fresh mozzarella, basil, mint, and pistachios with cantaloupe microgreens — an Italian summer salad that needs no cooking.

20 min

Crispy prosciutto with sweet cantaloupe, buttery avocado, creamy goat cheese, and candied pecans — cantaloupe microgreens added as a sweet garnish.

15 min

Basil microgreens make a better pesto than mature basil leaves — the flavor is more concentrated, the color is vivid green without blanching, and the texture blends silky-smooth in under 60 seconds. This no-cook pesto comes together while your pasta water heats, which is why this dish reliably lands on the table in 15 minutes. The key technique is reserving pasta water before draining: that starchy liquid emulsifies the olive oil into the pesto and turns it from a thick paste into a sauce that coats every strand. ChefPax Dark Opal Basil or standard basil microgreens both work here — Dark Opal adds a subtle anise note and a slight purple tint to the finished pasta.

30 min

Classic margherita pizza pulled hot from the oven and finished with a pile of fresh basil microgreens in place of whole-leaf basil.

20 min

Silky blended zucchini and pea soup with a handful of raw broccoli microgreens swirled in at the end for a sulforaphane boost.

25 min

Hearty farro bowl with roasted beets, hummus, and a mound of mild, sweet kohlrabi microgreens drizzled with tahini.

8 min

The classic Chinese restaurant pea shoot stir-fry — done in minutes with nothing but garlic, oil, and a splash of soy.

10 min

Tender pea shoots tossed with sliced radishes, snap peas, Parmesan shavings, and a bright lemon-Dijon vinaigrette.

20 min

Brown rice base with roasted sweet potato, chickpeas, and a crown of nutty sunflower microgreens in a creamy miso-tahini dressing.

25 min

Poached eggs in spiced tomato sauce finished with vibrant Swiss chard microgreens for a colorful, nutrient-packed breakfast.

8 min

Thick sourdough spread with lemon-herb ricotta and topped with colorful Swiss chard microgreens, pine nuts, and a drizzle of honey.

5 min

Swiss chard microgreens blended into a mango-banana smoothie for a nutrient boost that stays sweet, not grassy.

20 min

Chili-lime shrimp tacos with mango-avocado slaw finished with a big handful of cilantro microgreens for fresh herbaceous punch.

10 min

Sweet mango salsa studded with jalapeño and red onion, with cilantro microgreens folded in for vivid herbal flavor.

30 min

Aromatic beef-broth pho with rice noodles and a full herb plate — cilantro microgreens take the place of whole-leaf cilantro for concentrated flavor.

15 min

A no-cook power bowl built on a base of mixed greens and quinoa, crowned with a generous tray of ChefPax Mix microgreens for layered flavor.

10 min

Toasted multigrain bread with herb cream cheese, smoked salmon, and a mountain of ChefPax Mix microgreens — ready in 10 minutes.

35 min

Pearl barley and roasted root vegetables dressed in a honey-Dijon vinaigrette with ChefPax Mix microgreens folded in just before serving.

10 min

Softened butter blended with peppery nasturtium microgreens and lemon zest — melt over grilled steak, fish, or warm bread.

15 min

Creamy hummus drizzled with olive oil and blanketed in peppery nasturtium microgreens — a stunning party appetizer that takes 15 minutes.

20 min

Orzo pasta salad with cherry tomatoes, olives, feta, and peppery nasturtium microgreens folded in at the last moment.

15 min

Classic Lebanese tabbouleh made with fine bulgur, tomatoes, and parsley microgreens instead of whole-leaf parsley for an ultra-concentrated herb flavor.

20 min

Grilled flank steak with a fresh chimichurri made from parsley microgreens — a faster, more intensely flavored take on the classic sauce.

25 min

Hearty Tuscan-style white bean soup with garlic, rosemary, and lemon, finished with a handful of raw parsley microgreens for freshness.

10 min

Thinly sliced cucumber and shiso microgreens dressed in rice vinegar and sesame — a refreshing Japanese side that highlights shiso's anise-mint flavor.

20 min

Teriyaki salmon over steamed rice with pickled ginger, edamame, and a crown of shiso microgreens for fragrant, anise-tinged freshness.

20 min

Sushi rice balls stuffed with umeboshi and wrapped in nori, served on a bed of shiso microgreens that double as an edible garnish.

10 min

Shungiku (chrysanthemum) microgreens tossed with a toasted sesame-soy dressing — the floral, slightly bitter greens pair perfectly with nutty sesame.

10 min

Classic dashi-based miso soup with silken tofu and shungiku microgreens stirred in off the heat for floral, bittersweet herbal notes.

30 min

A simplified sukiyaki-style beef bowl with sweet soy broth, glass noodles, tofu, and shungiku microgreens added at the table.

10 min

Sorrel microgreens are naturally lemony — use them in place of half the greens in this simple salad to eliminate the need for vinegar.

25 min

A classic French bistro pairing — pan-seared salmon with a quick sorrel cream sauce made from microgreens wilted into crème fraîche.

25 min

Classic cold leek and potato soup blended silky smooth with sorrel microgreens stirred in for their natural lemon-acid tang — no extra lemon needed.

10 min

Three cups of sweet cantaloupe microgreens tossed with fresh strawberries, candied walnuts, and a blended strawberry-balsamic dressing.