15 min
· Serves 4
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
1/2 cup fine bulgur wheat (or quinoa for GF)
2 cups parsley microgreens, finely chopped
2 medium tomatoes, diced
4 green onions, thinly sliced
3 tbsp lemon juice
3 tbsp olive oil
Salt & pepper
Soak bulgur in 1/2 cup cold water 10 minutes; drain and squeeze dry.
Combine bulgur, parsley microgreens, tomatoes, and green onions.
Dress with lemon juice and olive oil; toss well.
Season generously with salt and pepper; refrigerate 10 minutes before serving.
Grilled flank steak with a fresh chimichurri made from parsley microgreens — a faster, more intensely flavored take on the classic sauce.
Hearty Tuscan-style white bean soup with garlic, rosemary, and lemon, finished with a handful of raw parsley microgreens for freshness.
