Elevate your Holidays with AeroFarms’ Delicious Greens

This holiday season, celebrate using the full spectrum of our flavorful, fresh + vibrant baby greens and microgreens.  Enjoy your favorite AeroFarms varieties as a festive salad, in your dips and sauces, or sprinkled on top of soups and entrées.

Join us in celebrating by cooking up these creative holiday recipes below featuring our delicious baby and microgreens, curated by our talented community. Make sure to tag us on Instagram when cooking with AeroFarms greens at @AeroFarms + @AeroFarmsFlavorHub!

Below are 5 delicious, plant-rich + nutrient dense recipes fit for any holiday gathering from one of our Flavor Ambassadors, Clara Everett:

• Starter:
  • Winter Squash Soup with Baby Bok Choy + Micro Super Mix
• Mains:
  • Creamy Sun-Dried Tomato + Micro Kale Chicken with Arugula Orzo
  • Butternut Squash Ravioli with Browned Butter Sage-Microgreen Pesto
• Sides:
  • Wild Mushroom + Baby Bok Choy Burrata Flatbread with Micro Arugula + Sage Sauce
  • Charred Miso Carrots with Microgreens + Pistachio Gremolata

Winter Squash Soup with Baby Bok Choy + Micro Super Mix

Ingredients

• 1 cup AeroFarms Baby Bok Choy
• 1 cup AeroFarms Micro Super Mix
• 1 large red kuri squash (about 2 ½ pounds)
• 5 garlic cloves
• 1 tsp fresh ginger
• 2 tbsp fermented chili sauce
• 3 tbsp olive oil
• 1 large yellow onion, coarsely chopped
• 2 granny smith apples, peeled and coarsely chopped
• 2 parsnips, peeled and roughly chopped
• 2 tsp salt
• 3 – 4 cups chicken or vegetable broth
• Freshly ground black pepper
• ⅓ cup toasted pumpkin seeds
• More microgreens, to top!

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Slice the squash in half and drizzle with 2 tbsp olive oil, fermented chili sauce, salt and pepper.
3. Place the squash face down on the parchment-lined sheet pan and place in the oven for 10-15 minutes, or until the squash is soft and easily pierced with a fork
4. In a medium pot, heat the olive oil on medium-low heat. Add the chopped onion and apple and sauté until tender and the onion is translucent, about 5 minutes.
5. Add the minced ginger and garlic and cook for another 1-2 minutes until fragrant.
6. Next, add the parsnip, stir to coat, and cook for another 3-4 minutes.
7. Add 3 cups broth and cover and cook on medium heat for 40 minutes or until the parsnips are soft. Stir occasionally, adding more broth if needed.
8. Once the parsnips are tender, almost mushy, remove from heat and scoop in the squash meat.
9. Transfer to a blender and puree until creamy.
10. Remove all but ¼ of the soup and blend the remaining ¼ of the soup with the Baby Bok Choy until creamy. Add more broth if necessary.
11. Taste and adjust seasonings as needed.
12. Serve the soup with a drizzle of the Baby Bok Choy soup and with a swirl of yogurt, pumpkin seeds and microgreens.

Notes

1. Red kuri squash can be found in most grocery stores. If you can’t find it, feel free to substitute a medium butternut squash instead.

Wild Mushroom + Bok Choy Burrata Flatbread with Micro Arugula + Sage Sauce

Ingredients

Sage-Arugula Pesto

• 2 cups AeroFarms Micro Arugula
• ¼ cup fresh sage leaves
• 3 cloves garlic
• ⅓ cup toasted walnuts
• 1 tablespoon fresh lemon juice & lemon zest
• ½ teaspoon sea salt or kosher salt
• ½ teaspoon freshly ground pepper
• ¼  cup extra virgin olive oil
• ½ cup freshly grated Parmesan cheese

Flatbread

• 1 cup AeroFarms Baby Bok Choy
• 1 lb pizza dough
• 2 cups wild mushrooms, roughly torn
• 8 ounces burrata cheese, at room temperature
• 1/2 cup fresh lemon micro basil or basil leaves
• Red pepper flakes
• More microgreens, to top!

Instructions

1. A few hours before cooking, line a medium bowl with a drizzle of olive oil. Place the pizza dough inside, cover with a damp napkin, and let sit at room temperature for 1-2 hours.
2. Preheat the oven to 500 degrees F at least 30 minutes before baking, but preferably 1-2 hours ahead. If you have a baking stone, start preheating it. Otherwise, grease a large baking sheet with olive oil.
3. In a food processor, pulse sage and microgreens, garlic, walnuts, lemon juice and zest, salt and pepper until smooth. With the motor running, slowly pour in olive oil. Turn off the motor and stir in Parmesan cheese. Set aside for the pizza.
4. Set a medium saucepan over medium heat and add 1 tbsp olive oil. Add the baby bok choy and saute for 3-5 minutes until wilted. Season with salt and pepper. Remove from heat and remove any excess oil.
5. On a lightly floured surface, push the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet or onto parchment if using a pizza stone.
6. Spread the dough with the pesto and sauteed bok choy. Add the mushrooms. Top with grated parmesan.
7. Slide into the preheated oven and bake for 5-6 minutes. Be sure to rotate the pizza halfway through cooking.
8. Top the pizza with fresh burrata, micro arugula, red pepper flakes and (optionally) drizzle with truffle oil.

Charred Miso Carrots with Microgreens Pistachio Gremolata

Ingredients

Carrots

• 2 pounds carrots, trimmed, peeled and left whole
• 3 tablespoons white wine vinegar
• 2 tablespoons unsalted butter
• 3 tablespoons honey or maple syrup
• 2 tablespoons white miso paste
• Kosher salt and freshly ground black pepper

Gremolata

• 1 cup AeroFarms Micro Super Mix
• 1 large handful fresh parsley, very finely chopped
• ½ cup chopped chives (or 2 scallions chopped very finely)
• 2 clove garlic, minced
• ½ teaspoon minced fresh ginger
• 1 Lemon
• ¼ cup pistachios, toasted and roughly chopped, plus more for garnish
• ¼  cup extra-virgin olive oil
• 1 tbsp sesame oil
• Salt and freshly cracked pepper
• More microgreens, to top!

Instructions

Make the Gremolata

1. In a medium bowl, mix together the microgreens, parsley, chives, garlic, ginger, lemon zest, lemon juice, and pistachios. Add the olive and sesame oil and stir to combine. Season with salt and pepper and set aside.

Make the Carrots

1. Heat the oven to 475°F.
2. Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. Leave the oven on but reduce the temperature to 300°F.
3. Mix together the miso, honey and vinegar. When the carrots are cool enough to handle, transfer to a large bowl. Add the miso marinade, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
4. Spread them out on the baking sheet again, distribute the butter on top. Roast until they are fully tender, 5 to 7 minutes.
5. Place the carrots into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the gremolata. Serve warm.

Creamy Sun-Dried Tomato and Micro Kale Chicken with Arugula Orzo

Ingredients

Chicken Marinade

• 1 cup AeroFarms Micro Kale
• ¾ cup plain yogurt
• 2 garlic cloves, peeled
• 1 scallion, white and green parts
• Finely grated zest and juice of 1 lemon
• 2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 2 lbs chicken, preferably bone-in thighs

Orzo

• 1 ½ cups AeroFarms Baby Arugula
• 1 cup dry orzo
• ⅓ cup dry white wine
• ½ cup heavy cream
• 1 cup chicken broth
• 2 Leeks
• 1 fennel bulb
• ½ cup sundried tomatoes
• 2 Tbsp butter
• 1 Tbsp Lemon Juice
• ½ cup parmesan
• More microgreens, to top!

Instructions

1. In a blender, purée yogurt, micro kale, garlic, scallion, lemon zest and juice, salt and pepper until smooth.
2. Put chicken in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the marinade. Refrigerate for at least 6 hours or up to overnight.
3. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the chicken on a tray in the fridge to dry.
4. Preheat the oven to 400°. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in a skillet in a single layer.
5. Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven. Bake until chicken is cooked through, about 10–15 minutes. Transfer chicken to a plate.
6. Set the same skillet over medium heat and combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until the leek is looking golden around the edges, about 5 minutes. Add orzo and cook until orzo is darkened and nutty, about 3 minutes.
7. Pour in wine and cook, stirring, until liquid has evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more.
8. Next, add the heavy cream, parmesan, baby arugula and sundried tomatoes. Saute until the arugula has wilted.
9. Remove skillet from heat. Mix in lemon juice and taste and add more salt and pepper.
10. Pile chicken on top and finish with lemon zest and more micro kale.

Butternut Squash Ravioli with Browned Butter Sage-Microgreen Pesto 

Ingredients 

Filling

• 12 – 16 oz butternut squash
• ½ cup parmigiano
• 6 oz ricotta
• Salt and pepper
• ½ tsp nutmeg
• ¼ cup fermented chili paste
• 1 clove black garlic or regular garlic

Sage-Microgreen Pesto

• 2 cups AeroFarms Micro Broccoli
• 3 Tbsp fresh sage leaves
• 2 cloves garlic
• ⅓ cup toasted walnuts
• 1 Lemon
• ½ teaspoon sea salt
• ½ teaspoon freshly ground pepper
• ¼  cup extra virgin olive oil
• ½ cup freshly grated Parmesan cheese

Pasta Dough

• 3 whole eggs, 3 egg yolks
• 2 ¾ cup flour

Brown-butter sauce

• 1/ 2 cup unsalted butter
• 1/ 4 cup toasted walnuts
• 1/ 4 cup fresh sage
• 2 tsp honey
• Salt & pepper to taste
• Parmesan, freshly grated, for serving
• More microgreens, to top!

Instructions

Make the Pasta Dough

1. Transfer the flour to a large bowl.. Make a well with your fist in the center of the flour so you can see the bottom of the bowl.
2. Add the eggs to the well and, using a fork, gradually incorporate the flour into the liquid in a circular motion until a thick batter forms.
3. When the mixture is too thick to continue whisking with the fork, incorporate the remaining flour by folding and pressing it into the center of the well with your fingers. Transfer the dough to a flat surface, along with any remaining loose flour and flaky pieces.
4. Knead the dough for 5-10 minutes. If the dough still feels dry after the first few minutes of kneading, add small amounts of water with your fingertips and continue kneading until smooth. If the dough is very sticky, dust its surface with a light layer of flour.
5. After about 10 minutes, the dough should be smooth and firm. Wrap it tightly in plastic and allow it to rest at room temperature for about 30 minutes.

Make the Pesto

1. In a food processor, pulse sage and microgreens, garlic, walnuts, lemon juice and zest, salt and pepper until smooth. With the motor running, slowly pour in olive oil. Turn off the motor and stir in Parmesan cheese. Set aside for the pasta filling.

Make the Filling

6. Preheat the oven to 400 F. Slice and seed the butternut squash lengthwise. Lightly cover the squash evenly with olive oil, salt, pepper and fermented chili paste. Lay face down on a baking sheet and cook in the oven until tender, about 15-20 minutes. Remove from the oven and let cool.
7. Once the squash has cooled, remove from the baking sheet and scoop the meat into a blender, along with the ricotta, nutmeg, garlic, and parmesan. Blend until smooth and season with salt and pepper. Add ⅓ cup of the sage pesto and swirl into the filling. Scoop the filling into a piping bag. place in the fridge until ready to use.

Shape the Pasta

8. Divide the pasta dough into 4 pieces. Working with one piece at a time and keeping the rest of the dough covered, roll the piece of dough out on a floured surface until it’s fairly flat.
9. Using a pasta machine, roll the dough into thin sheets starting on the widest setting, and rolling once through every setting until setting 5. The dough should be thin, but not paper thin.
10. Place the sheet of dough back onto a floured surface and cut in half crosswise. Fill one side of dough with a small dollop of filling. Place the other sheet of dough on top and release any air pockets around the filling. Press firmly on all sides to seal the dough. Use a ravioli cutter to cut squares about ½” around the filling.
11. Set the cut ravioli onto a lightly floured sheet pan and cover with a towel. Repeat this process with the remaining pieces of dough.

Make the Sauce

1. Add the butter to a large sauté pan over medium heat until fragrant and starting to brown. Add the honey and sage leaves. Let melt and come to a simmer.
2. Simmer for a minute or two, stirring often, then add in the walnuts. Cook for a few seconds longer and season with a pinch of salt.
3. Cook the ravioli in a large pot of salted boiling water for 5 minutes until soft and cooked through.
4. Add the ravioli and gently toss with the sauce and pasta water. Serve the ravioli with the sauce spooned over top and optionally add dollops of the remaining pesto to top.