Winter Veggie Recipes WINTER GREENS & BASIL PESTO GRAIN BOWL Put together this bright, nutrient-packed bowl that celebrates your hydroponic harvest of kale, spinach, and basil. Ingredients (Serves 2–3): z 1 cup cooked quinoa or farro z 2 cups baby kale or spinach, lightly chopped z ½ cup cherry tomatoes, halved z ½ avocado, sliced z ¼ cup roasted chickpeas or nuts (for crunch) z ¼ cup crumbled feta or goat cheese Basil Pesto: z 2 cups hydroponic basil leaves z 1 small garlic clove z ¼ cup toasted walnuts or pine nuts z ⅓ cup olive oil z 2 Tbsp Parmesan cheese (optional) z Juice of ½ lemon z Salt and pepper to taste Instructions: 1. Make the pesto: Blend basil, garlic, nuts, olive oil, lemon juice, and cheese until smooth. Season to taste. 2. Assemble the bowl: Toss warm grains with a spoonful of pesto. Top with greens, tomatoes, avocado, feta, and roasted chickpeas. 3. Serve: Drizzle with extra pesto and a splash of lemon. Tip: Swap in any greens you’re growing. Swiss chard, mustard greens, or microgreens all work beautifully.
17 February 2026
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