Chimichurri Marinade

4 cloves garlic, minced

1 small shallot, finely chopped

1 container Tiny Greens Farm  

   Cilantro microgreens, finely

   chopped

¾ cup extra-virgin olive oil

¼ cup red wine vinegar

2-3 slices Fresno chile or

   jalapeño

Red pepper flakes, to taste

Salt and pepper, to taste

Caesar Salad

8-10 oz beef or large portobello   

   mushroom caps

¼ cup Panko breadcrumbs

2 Tbsp butter

2 Tbsp Pecorino Romano cheese

1 tsp lemon zest

Pepper

2-4 oz Tiny Greens Farm

   Brassica Blend microgreens

Caesar dressing of choice

Marinade

Pulse together garlic, oil, cilantro microgreens, vinegar, red pepper, salt and pepper in a blender. When combined, pour over beef or mushrooms in plastic bag or covered bowl. Refrigerate for 30 minutes to overnight.

Cook steak or mushrooms. After at least 30 minutes, grease cast iron or nonstick pan with 1 tablespoon of olive oil. In a hot pan on medium heat, sear steak or mushroom caps about 2.5-3 minutes on each side or until desired doneness is reached. Let steak rest on cutting board and prepare salad.

Breadcrumb topping (optional). Heat butter in small pan. Add panko breadcrumbs and pepper. Toast until golden brown, consistently stirring so breadcrumbs do not burn. Remove from heat, mix with parmesan cheese and lemon zest and let cool.

Assemble salad. Use Tiny Greens Farm Brassica Blend microgreens as a salad base (found at Adams Fairacre Farms), add a sprinkle of the breadcrumb topping, sliced steak/mushroom, and drizzle salad dressing to taste.

Justine Caputo is the farm production coordinator at Tiny Greens Farm, in East Fishkill, NY, a micro-farm producing sustainable and soil-grown microgreens in the Hudson Valley. Learn more at TinyGreensFarm.com.