Tomato

CHOPPED ISRAELI SALAD

Hydroponic Classroom Ingredients:
Cucumbers
Tomatoes
Peppers
Parsley or Cilantro
Arugula (optional)

Additional Ingredients: 
Lemon juice
Olive oil
Salt & Pepper
Chickpeas (optional)
Onions (optional)

Instructions: 

1. Chop cucumbers, tomatoes, peppers and onions
2. Mix with chickpeas and arugula (these are optional ingredients)
3. Add olive oil (~2 tablespoons)
4. Add lemon juice from ½ lemon
5. Add salt and pepper to taste
6. Mix and serve

LETTUCE TACOS

Hydroponic Classroom Ingredients:
Lettuce
Tomatoes
Peppers

Additional Ingredients:
Onions
Taco seasoning (can be pre-packaged or seasoning of your choice!)
Ground meat (optional) or chopped mushrooms
Shredded cheese (optional)
Salsa or guacamole (optional)
Cooking oil

Instructions:

1. Add 1 tablespoon cooking oil to pan on medium heat
2. Add ground meat or chopped mushrooms to pan and cook through – put aside
3. Add onions, peppers, and chopped tomatoes to pan and stir fry
4. Add in cooked meat (or mushrooms) and add taco seasoning
5. Lower heat to simmer
6. Add all ingredients including optional cheese, guacamole, and salsa to lettuce heads and enjoy!

CAPRESE SPAGHETTI

Hydroponic Classroom Ingredients: 
Purple or Green basil
Tomatoes

Additional Ingredients:
Spaghetti or pasta
Olive oil
Mozzarella balls (optional)
Lemon 
Salt

Instructions:

1. Add 1 tablespoon olive oil to pan on medium heat
2. Chop tomatoes and add to heated pan – saute for ~2 minutes, turn off heat and set aside
3. Follow instructions on spaghetti or pasta box to cook (boil water and cook for allotted time)
4. Rip basil into smaller pieces and enjoy the aroma
5. In a bowl, add pasta, chopped tomatoes, ripped basil, mozzarella balls
6. Add lemon juice and salt to taste

TOMATO & PURPLE BASIL SALAD

Additional Ingredients:
Red onion
Olive oil
Lemon
Salt and pepper

Instructions:

1. Cut tomatoes into pieces
2. Chop onion
3. Mix tomatoes and red onion and at some salt and pepper – allow this to sit for ~10-15 minutes for the onion to soften and tomatoes to release some juice
4. Add ~1.5 tablespoons of of lemon juice
5. Add ~1 tablespoons of olive oil
6. Rip up purple basil and add as garnish
7. Gently mix all ingredients and serve! 

Inspired by: https://vidarbergum.com/recipe/tomato-salad-purple-basil/

GAZPACHO

Recipe Adapted from Gimme Some Oven, https://www.gimmesomeoven.com/authentic-gazpacho-recipe/#tasty-recipes-60333

Instructions:

1. Prepare tomatoes by slicing in half, then removing the seeds and core with a spoon. If the cucumber has large seeds, remove seeds with a spoon. Remove seeds and core from bell pepper with a small knife.
2. To soak your bread, run the slice of bread under the sink for a few seconds, then squeeze out the extra water.
3. Add all ingredients to a blender or food processor and blend until smooth. 
4. Add salt, pepper, and cumin, then pulse to combine. Adjust seasoning to taste
5. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
6. Serve and enjoy!

BRUSCHETTA

Recipe Adapted from Kathy Bias: https://www.allrecipes.com/recipe/54165/balsamic-bruschetta/

Instructions:

1. Place sliced baguette on a baking sheet and toast in the oven on 400 degrees (or a toaster oven) until golden brown, about 5 minutes.
2. In a large bowl, toss together tomatoes, basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar. Season with salt and pepper to taste. 
3. Spoon tomato mixture onto toasted bread slices. Enjoy!

Instructions:

1. Mix all ingredients into a medium bowl until they are well combined.
2. Serve with tortilla chips or on top of tacos