CHIMICHURRI STEAK CAESAR SALAD

by Justine Caputo

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 mic rogreens, 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.

Nutritious Microgreens from Tiny Greens Farm

Tiny Greens Farm, a woman-owned, veteran family micro-farm producing locally grown microgreens, is expanding to new retail locations, CSA programs and chefs in the Hudson Valley. Tiny Greens Farm microgreens can be purchased yearround at Adams Fairacre Farms and Obercreek Farmstand, in Wappingers Falls, as well as Nature’s Pantry HV, in Fishkill. They also can be found seasonally at Fishkill Farms inside the farm store, as well as offered as an add-on to their CSA programs.

Tiny Greens has also launched a microgreen salad subscription program for local home delivery or pick-up. “We are looking to bring nutrient-dense food directly to our community’s doors in a convenient and simple way,” says owner/operator Nicole Harris, a certified clinician in whole-food nutrition, nutritional therapy practitioner and micro-farmer.

Harris adds, “We understand that good nutrition begins with high-quality whole foods. We use organic, non-GMO and heirloom seeds; growing those seeds in certified organic soil (that is then composted and reused for our homestead). We also use non-leaching, BPA-free growing trays made in the U.S., and use a combination of 100 percent recycled, BPA-free and compostable packaging.”

For more information, email hello@tinygreensfarm.com or visit TinyGreensFarm.com.