Organic Vegetable Recipe Ideas from Root 5 Farm

Microgreen Pesto

4/26/2026

Microgreen Pesto

Microgreens pack a huge punch of nutrients when added to any dish, but I especially like using them in a fresh pesto. Instead of using microgreens as a garnish or topping, this recipe calls for a few big handfuls of any variety. Use a mix of them, or add additional greens like pea tendrils or spinach. I purposefully left cheese out of this recipe so that it can be frozen and used at a later time. If you're making this to eat right away, feel free to add some grated parmesan or even nutritional yeast if you're dairy-free.

What are microgreens? You guessed it….tiny greens, they're just one or two week old sprouts! They’re tiny, tender, and contain concentrated amounts of the antioxidants that would be found in the adult plants. And lots of plants can be harvested as microgreens like radish, basil, kale, arugula, and sunflower.

Ingredients
1 ½ -2 cups of microgreens (sub half for spinach or kale if you’re like)
1 bunch of fresh basil
¼ cup toasted nuts or seeds (pine nuts, walnuts or pumpkin seeds all work well)
3 cloves of garlic, chopped
¼-½ cup olive oil
1 small lemon, zested & juiced
Salt + pepper to taste

Method of Preparation

Wash and dry all of your produce. Add your greens to a blender or food processor along with the basil, toasted nuts, garlic, lemon zest and half of the lemon juice.
Pulse a few times to get things chopped, then run the food processor as you drizzle in your olive oil. Start with a small amount and adjust to the consistency you like.
Adjust for taste- add salt & pepper, more lemon juice or even some parmesan cheese.
Use this pesto in dips, as a quick pasta sauce, drizzled on cooked potatoes, or however

Green Goddess Dip

4/7/2026

The quickest, easiest, most delicious dip recipe is here. I’ve been making this recipe for years and have it memorized because it is so simple. It’s great with crudite, crackers, or you can use it as a spread on sandwiches.

If you are dairy free, you can easily substitute the ricotta cheese for a block of firm tofu, just make sure you blend it up really well. I don’t think you’ll have any leftovers, but in the off chance you do- this makes a great quick pasta sauce too!

Ingredients
2 cups of ricotta cheese
½ cup of mixed fresh herbs, chopped (dill, basil, rosemary, parsley, oregano… you pick!)
3 garlic cloves, minced
1 lemon zested and juiced
1 Tbsp olive oil
Salt & pepper

Method of Preparation

Add the ricotta, garlic, lemon zest, and herbs to a blender or food processor.
Blend everything together until smooth, drizzling in the olive oil at the end to smooth everything out. Add salt & pepper (or any other seasoning) to taste.
Serve cold with veggie sticks, chips, or crackers.

Herby Broccoli Falafel

4/7/2026

Herby Broccoli Falafel

When broccoli and fresh herbs are abundant, I always jump at the chance to make this recipe. These falafel are packed with tons of flavor and nutrients, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of topping, or make them into burger patties for a vegetarian option at your next cookout.

I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top.

You can customize the herbs to your taste, but I always recommend lots of fresh dill!

Ingredients
1 small head of broccoli- chopped into florets
1 small onion, peeled and chopped
3 cloves of garlic, minced
1 packed cup of fresh herbs (dill, parsley, mint, basil etc)
¾ cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained
3 tbsp almond flour or bread crumbs
1 egg
Zest from one lemon
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 tsp salt
1 tsp baking powder

Method of Preparation

Preheat your oven to 425F and line a baking tray with parchment.
In a food processor, pulse the broccoli until it is very small and has a “rice-like” texture. Remove broccoli from the blender and set aside. Add your onion, garlic, and herbs and pulse until chopped finely.
To the food processor add the remaining ingredients + riced broccoli and pulse until combined. No need to make this smooth, you want some texture to remain.
Form balls with a small scoop or your wet hands- 1.5 inch is the goal, but you can make these larger or even into burger patties if you prefer.
Bake for 30 minutes, flipping halfway through, until the falafel are golden brown.
Serve with your favorite creamy sauce or our Root 5 Farm Beet Hummus.

Microgreen Pesto

Green Goddess Dip

Herby Broccoli Falafel

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