Grassroots Farms

Feeding the world a micro-bite at a time

close up photo of popcorn

Microgreens Highlight: POPCORN!

Creating a full-course meal centered around popcorn microgreens, which have a sweet, nutty flavor reminiscent of fresh corn, offers an exciting challenge. This meal plan avoids the usual salads and pesto to highlight the versatility and unique taste of popcorn microgreens in each dish.

### Amuse-Bouche: Popcorn Microgreens with Seared Scallops

– **Ingredients:**
– 6 large scallops
– Salt and freshly ground black pepper
– 2 tbsp olive oil
– 1/4 cup popcorn microgreens
– 1 tsp lemon zest
– Lemon wedges, for serving

– **Instructions:**
1. Season the scallops with salt and pepper.
2. Heat olive oil in a pan over high heat. Sear scallops for about 1-2 minutes on each side until golden brown.
3. Arrange scallops on a serving plate. Garnish with popcorn microgreens and lemon zest.
4. Serve immediately with lemon wedges on the side.

### Starter: Creamy Popcorn Microgreens Soup

– **Ingredients:**
– 1 tbsp unsalted butter
– 1 shallot, finely chopped
– 2 cups vegetable broth
– 1 potato, peeled and diced
– 1 cup popcorn microgreens, plus extra for garnish
– 1/2 cup heavy cream
– Salt and white pepper to taste

– **Instructions:**
1. In a pot, melt butter over medium heat. Add shallot and sauté until translucent.
2. Add vegetable broth and potato. Bring to a boil, then simmer until potato is tender.
3. Stir in popcorn microgreens and cook until wilted, about 1 minute.
4. Blend the soup until smooth. Return to the pot, stir in heavy cream, and season with salt and white pepper.
5. Serve garnished with additional popcorn microgreens.

### Main Course: Popcorn Microgreens Stuffed Chicken

– **Ingredients:**
– 4 chicken breasts
– 1 cup popcorn microgreens, chopped
– 4 slices of mozzarella cheese
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper
– 2 tbsp olive oil
– 1/2 cup chicken broth

– **Instructions:**
1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast. Stuff with mozzarella, popcorn microgreens, and sun-dried tomatoes. Season with salt and pepper.
3. Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken on both sides until golden.
4. Add chicken broth to the skillet. Transfer to the oven and bake for 20-25 minutes, until chicken is cooked through.
5. Serve the chicken sliced to show off the green-filled interior.

### Dessert: Popcorn Microgreens Cornbread with Honey Butter

– **Ingredients for Cornbread:**
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup melted butter
– 1 egg, beaten
– 1/2 cup popcorn microgreens, finely chopped

– **Ingredients for Honey Butter:**
– 1/2 cup unsalted butter, softened
– 2 tbsp honey
– A pinch of salt

– **Instructions:**
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, melted butter, and egg. Add to dry ingredients, stirring just until moistened. Fold in popcorn microgreens.
4. Pour batter into the prepared dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. For the honey butter, beat together softened butter, honey, and salt until smooth.
6. Serve warm cornbread with honey butter on the side.

This full-course meal showcases popcorn microgreens in a variety of textures and flavors, from the delicate amuse-bouche to the sweet and savory dessert, providing a unique dining experience.