Gourmet Mushroom Veggie Burger Topped with a fried egg on a bed of quick fried bell peppers


  • 1 frozen veggie burger
  • about half a bell pepper, seeds removed
  • 1 egg
  • a handful of washed microgreens, such as basil, beets, chard, and cress
  • Siracha


  1. Start by cooking your veggie burger in a frying pan on the stove. I usually do able 4 min per side.
  2. Add some oil to the pan to make sure that the veggie burger and egg don’t stick.
  3. Slice your bell pepper so that you get one ring and a bunch of spears.
  4. Place the ring in the frying pan, and crack your egg into the ring.
  5. Place the rest of the bell pepper slices into the pan.
  6. Continue until the burger and the egg are done to your liking.
  7. Arrange the bell pepper slices on a plate in a nice pile.
  8. Place the cooked veggie burger on the pile.
  9. place the cooked egg on top of the veggie burger.
  10. Spread the microgreens on the top.
  11. Add some siracha if you want it to be extra spicy!

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens


  1. Honey Wheat Pizza Dough Recipe
  2. 1/2 Cup Ricotta Cheese
  3. 1/2 Cup Parmesan Cheese, Grated
  4. 2 Tablespoons Extra Virgin Olive Oil
  5. 1/2 teaspoon Pepper, Fresh Ground
  6. 1/4 teaspoon Sea Salt
  7. 1/4 Cup Pistachios, Chopped
  8. 4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips
  9. 1/2 Cup Micro Greens


Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.

Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.

Before serving garnish with the remaining Pistachios and  the Micro Greens.

Microgreens salad with garlic mustard vinaigrette

Microgreens, from a variety of plants – arugula, mizuna, lettuces, radishes, etc.

romaine or red leaf lettuce

scallions or chives

finely chopped pecans

roughly chopped ricotta salata, optional or any other salty cheese you like.


  1. 1/4 cup olive oil
  2. 1 clove garlic, minced
  3. 2 teaspoons dijon mustard

coarse sea salt and freshly ground pepper

To make the dressing, heat the olive oil over low heat and add the garlic. Cook the garlic for 5 – 7 minutes, until the garlic is very lightly turning brown, but don’t over cook it!! Remove from heat and let cool for a bit. Whisk in the mustard and salt and pepper to taste.

Wash and dry microgreens and lettuce (be careful with any flowers!). Rip lettuce into bite sized pieces and rip microgreens in half if they’re kind of long.  Toss the greens with the green onions and pecans. Drizzle with dressing and top with some shaved cheese and more coarse sea salt and pepper if you want.

Roast Beef Tea Sandwiches with Whole Grain Dijonnaise and Micro Arugula

Preparation Time: 30 minutes (not including bread)

Makes: 6 dozen+


Whole Grain Dijonnaise:

123 grams (9 tablespoons or 4.5 ounces) mayonnaise (preferably not light/reduced fat)

43 grams (3 tablespoons or 1.5 ounces) whole grain Dijon mustard

43 grams (3 tablespoons or 1.5 ounces) smooth Dijon mustard

Everything Else:

2 loaves gluten-free No-Knead Bread (can make a day or so in advance) or about 18 slices Udi’s gluten-free sandwich bread

1 – 1 1/4 pounds Roast Beef¹, thinly sliced

2 ounce package Micro Arugula or other Micro Greens

Black Pepper, freshly ground


Make Dijonnaise:

Stir together mayonnaise and both Dijon mustards. Transfer to a pastry bag fitted with a Wilton #18 tip (or similar size — I chose this one because my others were already in use); cover tip with plastic wrap to prevent the mixture from leaking out (or use one of these Wilton tip covers — disclosure: I haven’t tried these covers myself).

DO AHEAD: Can be made a few days in advance. Do not store in pastry bag, instead transfer to a jar or bowl (cover tightly) and store in the fridge until ready to use. Transfer to pastry bag just before using.

Make Bread Cutouts:

If using no-knead bread, slice both loaves of bread into about 1/4″ slices (thick enough to not fall apart/hold up to the topping, thin enough not to be the focus). Using a 1 1/2″ round cookie cutter, cut out as many rounds as possible from each slice (save scraps to make breadcrumbs). Place very close to one another on serving platter(s).

DO AHEAD: Can be arranged on the platter several hours in advance, cover tightly with plastic wrap.

Assemble Sandwiches:

Pipe a dollop (about 1/4 teaspoon) of Dijonnaise onto each bread round. Spread to the edges (I like a small, offset spatula for this). Top with about 1/4 ounce roast beef (fold over to fit round), press down lightly to help it adhere. Pipe another dollop (about 1/4 teaspoon) of Dijonnaise on top. Top with a few sprigs of micro arugula. Finish with a small amount of freshly ground black pepper (optional). Serve.


8 strips applewood smoked bacon

4 cups peeled and grated Russet Potatoes (approximately 2 pounds)

1 cup grated yellow onion

1 cup fresh breadcrumbs

about ¼ cup jalapeño pepper, washed and dried, seeds removed, finely chopped

1 tablespoon garlic, minced

olive oil for the pan, if necessary

1¼ teaspoon salt

freshly ground black pepper

6 large eggs

small handful of micro greens or finely chopped green onions for garnish, washed and dried


Place a paper towel over a large plate and set aside.

Add the bacon to a large sauté pan over medium heat. Cook until it’s crispy, about 5 minutes per side. Remove the bacon — but leave the bacon grease — from the pan, and set it aside to drain on the towel-lined plate.

Use a food processor fitted with the grater attachment to grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Do this before measuring the amount you need. Potatoes and onions have a very high water content, so you’ll be surprised at the quantity of liquid; you can actually “wring” them out. Doing this will result in much crispier potatoes.

Preheat the oven to 375°F.

Add the potatoes and onion, along with the breadcrumbs, jalapeño pepper and garlic to the pan with the bacon grease. Drizzle with the olive oil and turn the heat to medium-high. Stirring often, sauté until everything is golden brown, about 15 to 20 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.) Roughly chop or crumble the bacon. Add it to the pan and mix. Then add the salt and a few turns of pepper. Stir to blend.

Place six (4 x 2-inch, round) ramekins or a 9 x 13 x 2-inch baking dish on a sheet pan.

Then divide the potato-bacon mixture evenly among the ramekins, or add all of it to the baking dish. Gently press down on the potatoes with the back of a spoon.

Make a small depression in the potatoes with the back of the spoon, and crack an egg in each one in the ramekins, or evenly space them over the potatoes in the baking dish.

Bake in the preheated 375°F oven just until the eggs are cooked, about 15 to 20 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)

Whether in the ramekins or baking dish, let it cool for about 10 minutes.

Then add a few micro-greens or finely chopped green onion to the top and serve!

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