SweetGrass Special


  • 2 large red apples
  • 1 large orange
  • 1 teaspoon certified organic honey
  • pinch finely ground cinnamon
  • 1 ounce shot of fresh wheatgrass juice


  1. Juice apples and orange in standard juicer.
  2. Combine apple, orange and wheatgrass juices in a pitcher and stir to combine.
  3. Warm honey until it liquefies and mix into juices.
  4. Pour into individual glasses and dust lightly with cinnamon. Enjoy!

Yield: Makes 4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Miso-Glazed Black Cod on Sunflower Microgreens


  • 1/3 cup white miso (fermented soybean paste)
  • 1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
  • 3 tablespoons unseasoned rice vinegar, divided
  • 2 tablespoons minced peeled fresh ginger
  • 4 teaspoons toasted sesame oil (such as Asian), divided
  • 4 6-ounce skinless black cod fillets
  • 1/2 cup chopped green onions, divided
  • 5 ounces sunflower microgreens


  1. Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
  2. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
  3. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower microgreens; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

Yield: Makes 4 servings

Active Time: 15 minutes

Total Time: 45 minutes
(includes marinating time)

Seared Halibut with Microgreens Salad


  • 2 kiwi, peeled and diced
  • 1/4 English cucumber, diced
  • 3 cups fresh strawberries, halved through the stem and thinly sliced
  • Juice 1/2 lemon
  • 1 tbsp olive oil
  • Pinch each sea salt and fresh ground black pepper, plus additional to taste
  • 4 6-oz skinless halibut steaks, pin bones removed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cayenne pepper
  • Olive oil cooking spray
  • 1/3 loosely packed cup torn fresh basil leaves
  • 1/3 loosely packed cup torn fresh mint leaves
  • 6 cups assorted microgreens


  1. In a large bowl, combine kiwi, cucumber, strawberries, lemon juice, oil, salt and black pepper, to taste. Cover and set aside.
  2. Season halibut on all sides with cinnamon, cayenne and pinch each salt and black pepper, gently rubbing spices into fish. Heat a large, nonstick skillet on medium-high and mist with cooking spray. Add halibut and cook, turning once, for 4 minutes per side, just until flaky and opaque throughout. Remove from heat, cover skillet and set aside.
  3. Add basil and mint to kiwi mixture and toss to combine. To serve, divide microgreens among serving plates. Top with halibut and kiwi mixture, dividing evenly.

Yield: Makes 4 servings

Active Time: 25 minutes

Total Time: 25 minutes