Microgreens

Microgreens are young vegetable greens that are harvested just after the first leaves have developed, making them much smaller than their mature counterparts. Originating from Asia, they gained popularity in the United States during the 1980s as a culinary trend. Their flavor profiles vary widely depending on the type of plant they come from, offering tastes that can be peppery, sweet, tangy, or nutty. Texturally, they are tender with a delicate crispness that adds a refreshing element to dishes. In cooking, microgreens are often used raw to preserve their vibrant colors and nutrients, though they can withstand brief cooking. They are prized for their ability to elevate dishes with a burst of fresh flavor and visual appeal.

Notes

When selecting microgreens, look for vibrant, fresh leaves with no signs of wilting or yellowing. Store them in the refrigerator in an airtight container or plastic bag to maintain freshness for up to a week. Handle gently to avoid bruising. Microgreens are generally safe for most diets but should be consumed in moderation due to their concentrated flavors. Those with allergies to specific plants should exercise caution.

Uses

Salad garnish
Sandwich topping
Soup finishing touch
Avocado toast sprinkle
Smoothie addition
Pasta dish accent

Replacements

Sprouts
Herb sprigs
Baby greens
Thinly sliced scallions
Chopped fresh herbs

Hazelnuts

These toasty, buttery gems are a nut lover's dream. With their delicate, rich flavor and satisfying crunch, hazelnuts are a delightful addition to both sweet and savory dishes.

Arrowroot Powder

Arrowroot powder is a fine, white starch extracted from the root of the arrowroot plant, Maranta arundinacea, which is indigenous to tropical regions of the Americas. Historically, it has been used by indigenous peoples for its medicinal properties and as a dietary staple. The powder is known for its mild, slightly nutty flavor and aroma, which is subtle enough not to overpower other ingredients in dishes. Its texture is silky and smooth, making it ideal for thickening sauces, gravies, and puddings without imparting any strong taste. In cooking, arrowroot powder behaves as an excellent thickening agent, creating clear, glossy results that remain stable even when chilled. Unlike cornstarch, it thickens at a lower temperature and does not break down as easily with prolonged cooking, making it a versatile choice for a variety of recipes.

Recipes to try

Maple Mustard Pork Chops with Apple Slaw

Tender pork chops kissed with a tangy maple mustard glaze, served alongside a crisp, sweet-tart apple slaw.

Mediterranean Chickpea Bowls with Lemon Tahini

A vibrant medley of textures and flavors, these bowls are packed with lemony tahini drizzle and fresh Mediterranean herbs.