Harvest Program Family Resources

Simple Salad

Greenhouse Classroom Ingredients:

Leafy greens of choice
Cucumbers, Tomatoes, Peas, Peppers*
*Ingredients will differ depending on what you grow in your Greenhouse Classroom.

Additional Ingredients:

Oil (olive or other vegetable oil)
Lemon
Salt
Ground black pepper

Directions

  1. Chop lettuce and other salad ingredients.
  2. Add ingredients to large bowl.
  3. Dress salad with oil and juice of half a lemon.
  4. Add salt and pepper to taste.
  5. Enjoy!

Perfect Pesto Five Ways

Traditional Pesto
Recipe yields one cup of pesto

Greenhouse Classroom Ingredients:

2 cups packed basil leaves

Additional Ingredients:

3 cloves garlic
½ cup oil (olive oil preferred), or more as needed
¾ cup walnuts
Lemon zest (optional)
Salt and pepper to taste
Adjustments may be necessary depending on class size.

With a Twist:

  • Swap out half the basil for fresh mint leaves!
  • Swap out all the basil for spinach and parsley leaves.
  • Swap out all the basil for cilantro.
  • Swap out the nuts for parmesan cheese.

Materials:
Food processor or blender (if not available in
Greenhouse Classroom, use a mortar and pestle)

Directions

  1. Add 1–2 cloves of garlic to food processor,
    pulse until finely chopped.
  2. Add 1–2 cups of basil—pulse again.
  3. Add nuts, lemon zest, salt, pepper, and olive oil.
  4. Pulse again until desired texture is achieved.

Tomato Basil Salad

Greenhouse Classroom Ingredients:

Tomatoes from your Vine Crop system, sliced in half
Fresh basil leaves (as many as you want), chopped

Additional Ingredients:

3 tbsp oil (olive oil preferred)
2 tbsp balsamic vinegar
garlic, minced (optional)
salt and pepper to taste
Adjustments may be necessary depending on class size.

Directions

  1. Add the tomatoes and fresh basil to a large bowl.
  2. Gently mix to combine.
  3. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper to make a vinaigrette.
  4. Combine the tomatoes with the vinaigrette.
  5. Enjoy!

Sauteed Kale

Greenhouse Classroom Ingredients:

2 bunches of kale, stems removed, and chopped

Additional Ingredients:

2 tbsp oil
garlic, minced (optional)
salt and pepper to taste

Directions

  1. In a large skillet heat the oil over medium heat.
  2. Add the garlic sauté for two minutes, until the garlic just begins to brown
  3. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.
  4. Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated.
  5. Enjoy!