Microgreens are teeny, leafy greens that pack a big nutritional punch. Since they first appeared in restaurants on the West coast in 1990, they have had a reputation of being a fancy garnish on a small entree at an upscale restaurant. But no more. Today there are over 25 different varieties of microgreens waiting to flavor up your meals. Arugula! Broccoli! Watercress! Kale! Kate and Rick talk to Natalie Paterson, co-founder of ingarden, about the power of microgreens, why you should be including them in your diet, and how simple they can be to grow right on your kitchen counter. Did you know microgreens can be grown indoors without soil? They are a great nutrition-bossting finishing touch to a salad, sandwich, grain bowl, avocado toast, eggs, or any dish you make. Also, an outdoor dinner and fresh pasta with a yummy sauce are up for discussion.
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