Sweet Potato Slices with Micro Pea Shoots
 

3 long and narrow sweet potatoes, peeled and sliced into ¼ inch thick slices

2 tablespoons of chopped garlic chive microgreens

2 teaspoons of sea salt

Freshly ground pepper, to taste

3 tablespoons unsalted butter

2 cups of micro pea shoots, cut to 1 to 1 ½ inches long

2 teaspoons light olive oil

 

Preheat the oven to 325 degrees

 

Using one tablespoon of butter, butter a large cookie sheet and arrange the sweet potato slices on the sheet in a single layer, close together.

 

Sprinkle the sweet potato slices with the garlic chive microgreens, salt, and pepper, to taste.

 

Using the remaining 2 tablespoons of butter, pinch off small pieces of butter and place on each sweet potato slice.

 

Bake for 20 to 25 minutes

 

Place the pea shoots in a small bowl and toss gently with the oil until the shoots are coated.  Place the potato slices on a serving dish and top each with the pea shoots (2 to 3 shoots per slice).

 

Serve at room temperature.

Rebecca’s Roast Beef Special

2 slices of crusty Italian or Portuguese bread

Herb infused extra-virgin olive oil

Sliced roast beef

Sharp cheddar cheese, sliced thin

1/3 cup Petite Edibles, any variety

 

Toast the bread and brush with the olive oil.  On one slice of bread place slices of roast beef and cheddar, top with the petite edibles, and cover with the other slice of bread.

Baked Sunflower Heads
 

Collect 4 to 6 sunflowers.  Cut the flower head from the stem as close as possible to the head and remove all the flower petals.

Wash the flower heads and place them in a shallow pan with enough water to cover heads.

Simmer for 5 to 7 minutes.

Remove the flower heads from the pan and place in a glass baking pan; drizzle the heads with olive oil, salt and pepper (to taste), and your choice of herbs such as basil, marjoram or savory.

Add a small dollop of butter to the top of the flower and bake at 375 for 15 minutes.

When they come out of the oven, sprinkle with parmesan cheese.

Veggie Wraps

6 tortillas

3 Cups of Petite Edibles - any variety

1 cup unsalted nuts, chopped

1 cup of other chopped veggies, such as tomatoes, scallions, celery, peppers

Balsamic vinegar and olive oil

Place the Petite Edibles in a bowl, along with the chopped nuts and other veggies of your choice. Drizzle with Balsamic vinegar and olive oil to taste, then lightly toss to cover all the Petite Edibles and vegetables. Assemble the tortillas with approximately 1/2 cup of the mixture per tortilla.

3 cups of Petite Edibles, any variety

1/2 cup of Pea Shoots

1/2 Sugar Snap Peas

1/2 cup of blanched Peas

Put the Edibles and vegetables in a bowl and toss.  Drizzle some Balsamic vinegar and Extra Virgin Olive Oil to taste and toss again.

Pea Salad