Cook Chop Chop Microgreens

Our first book in the Cook Chop Chop Series!

Learn how to keep pea shoots from evaporating in a pan and nasturtiums from biting back. Make mediocre cheese shine with amaranth. Turn radish sprouts into heroes of flavor. Enchant dinner guests with Hyssop .

Expertly written by culinary team Adrianne Dow Young and Chef Erik Cannella, Cook Chop Chop Microgreens also lists garnish notes, care, and harvest instructions.

It’s a beautiful, instructional and full of culinary tidbits perfect for the dinner table. It’s also just  $2.99 on Amazon or iTunes

The following are companion recipes to Cook Chop Chop Microgreens that either make use of a sauce or pair with a dish from the book.

Buy for $2.99

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Pepper Beef

Pepper Beef

Chinese wok recipes treat heat like an ingredient. High heat. Scary high heat. In the cooking directions below, we’ve provided indicators on how a wok should act, smell, sound and feel when it is hot enough. When the wok is to temperature, you need to move with...

Fried Rice Balls

Fried Rice Balls

If you don't have enough oil to completely submerge the rice balls, then form them into rice discs. Fry them in at least a half an inch of oil. Use the Nasturtium Rice recipe from Cook Chop Chop Microgreens. If crispy chewy warm balls of nasturtium rice are not your...

Spicy Fig Jam

Spicy Fig Jam

Makes 1 Cup and a half Ingredients 12 oz dried figs, stems removed and diced 1/4 cup onion, small dice 1 tsp serrano, minced 1/2 cup water 1/4 cup agave 1 TBSP lemon juice 6 thin slices of ginger Directions Combine all of the ingredients into a pan and bring to a...

Seared Salmon

Seared Salmon

This is a technique based recipe that, once you have it down, you will employ with other fish. Get a fish spatula or something that will slide under the fish and allow you to flip it over with alacrity. Makes 4 Ingredients 2 TBSP oil 4 each 5 - 6 oz salmon filets skin...

Caramelized Carrots

Caramelized Carrots

One of the best/worst things about being in the restaurant industry is being able to serve other people in the restaurant industry. Sometimes, people in the restaurant industry can get a little… judgey. These simple carrots shush that. Serve 4 Ingredients  8 each...

Israeli Couscous

Israeli Couscous

Israeli Couscous is larger than its Moroccan counterpart and holds up under stewed chicken like a champ. Pea shoots are not compulsory. Makes 4 Ingredients 1 TBSP neutral oil 1 TBSP butter 1/2 cup onions, small dice 3 cloves of garlic, thinly sliced 1.5 cup Israeli...

Marrow Bones

Marrow Bones

Makes 4 portions Ingredients 8 Marrow bones 4” long Radish Sprout Gremolata 1 tsp per bone Toast Directions Leach off the extra portion bits. Place marrow bones in salted water 1 tsp salt to 1 cup water for 12 hours and change every 4 hours 12-ish hours later Heat...

Pasta with Skordalia

Pasta with Skordalia

This is one of those memorable little dishes that is so cheerful, it can be served at a brunch or part of a coursed dinner. Ingredients 6 oz fresh pasta 1/2 cup nasturtium skordalia 1/4 cup pasta water 1 TBSP butter (optional) S&P 1 TBSP bread crumbs 1 TBSP...