Monday, March 17, 2014

Catering Trends: Using Microgreens

Looking to give your catering options a new edge. Incorporating microgreens into your catering menu is a great way to support local farmers and provide super healthy - yet delicious - options.

What are microgreens?
A micro-green is a tiny vegetable green that is used both as a visual and flavor component. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are known for their various colors and textures; the use of microgreens is endless.

How can I use microgreens?

Due to their size, microgreens are perfect to incorporate in appetizers and small dishes. Their color is great for spring and summer, they give any dish a special pop. Check out how some caterers have used microgreens:





Compressed watermelon with ahi tuna, citrus microgreens and wasabi caviar. Photo courtesy of tremecula-catering.com









Tender crab cakes served with cucumber tartar sauce and microgreen salad. Photo courtesy of diningchicago.com









Goat cheese mousse, microgreens, aged balsamic, and basil oil. Photo courtesy of vibranttable.com








Sandwich roll with black forest ham, calvados brie and microgreens. Photo courtesy of amazingsandwiches.com








Microgreens are so versatile. They provide great flavor or a beautiful garnish. They are perfect to add in any dish served in a shot glass by the way. Call up your local farmer and see if they grow microgreens or find out where they are available in your area. Have fun mixing these great greens in with your spring and summer menus. 

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