🥗 Salads – Fresh & Vibrant Creations
From light and refreshing to rich and nourishing, our salads highlight the flavors and textures of hydroponically grown greens.
Salads
Salads bring a vibrant burst of flavor and nourishment to any meal. With hydroponically grown greens, each bite is crisp, fresh, and packed with nutrients. Whether it's a bright, zesty mix or a hearty, protein-rich bowl, the combination of textures and colors creates a satisfying experience.
Butter Lettuce Salad with Mustard Vinaigrette
A fresh and light salad with a tangy Dijon mustard dressing.
Ingredients:
1 head butter lettuce, washed and torn into bite-sized pieces
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey (optional, for a touch of sweetness)
Salt & freshly ground black pepper, to taste
Instructions:
Prepare the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and honey until well combined. Add salt and pepper to taste.
Prepare the lettuce: Place the butter lettuce in a large salad bowl.
Dress the salad: Drizzle the mustard vinaigrette over the lettuce and gently toss until evenly coated.
Serve & enjoy: Transfer to a serving plate and enjoy fresh, either alone or as a side dish!
Avocado Butter Lettuce Salad
Ingredients:
1 head butter lettuce, washed and torn into larger pieces
1 ripe avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon honey (optional, for sweetness)
1 teaspoon Dijon mustard
Salt & freshly ground black pepper, to taste
Toasted walnuts or almonds (optional, for crunch)
Instructions:
Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, and mustard until smooth. Add salt and pepper to taste.
Assemble the salad: Place the butter lettuce in a large bowl and add the diced avocado.
Dress the salad: Drizzle the vinaigrette over the ingredients and gently toss until evenly coated.
Serve & enjoy: Sprinkle with toasted walnuts or almonds for extra texture, and enjoy fresh!
Rocket & Pear Salad
Ingredients:
100 g fresh rocket (arugula)
1 ripe pear, thinly sliced
50 g toasted walnuts, roughly chopped
50 g shaved Parmesan cheese
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze or balsamic vinegar
Salt & freshly ground black pepper, to taste
Instructions:
Assemble the salad: Place the rocket in a large bowl and add the thinly sliced pear.
Add toppings: Sprinkle the toasted walnuts and shaved Parmesan over the salad.
Dress the salad: Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
Serve & enjoy: Toss gently to combine, then serve fresh as a starter or side dish!
Smoothies – Energizing & Refreshing
Packed with vitamins and nutrients, our smoothies are perfect for a morning boost or an afternoon pick-me-up.
Smoothies
Smoothies are a delicious way to fuel your day with essential vitamins and nutrients. Whether you need a refreshing start in the morning or an energizing lift in the afternoon, these vibrant blends offer a perfect balance of flavor and nourishment. Made with fresh ingredients, they’re a natural boost for both body and mind!
Basil Berry Smoothie
Ingredients:
1 cup fresh strawberries, hulled
½ cup fresh blueberries
6-8 fresh basil leaves
1 cup almond milk (or preferred milk)
1 tablespoon honey (optional, for sweetness)
½ cup ice cubes
Instructions:
Blend the ingredients: Add strawberries, blueberries, basil leaves, almond milk, honey, and ice to a blender.
Blend until smooth: Process on high speed until the mixture is creamy and well combined.
Adjust to taste: If needed, add more honey for sweetness or more ice for thickness.
Serve & enjoy: Pour into a glass, garnish with extra basil leaves, and enjoy fresh
Kale Power Smoothie
Ingredients:
1 cup fresh kale leaves, stems removed
1 ripe banana, sliced
1 cup almond milk (or preferred milk)
1 tablespoon honey
½ cup ice cubes
1 teaspoon chia seeds (optional, for extra nutrition)
Instructions:
Blend the ingredients: Add kale, banana, almond milk, honey, and ice to a blender.
Blend until smooth: Process on high speed until creamy and well combined.
Adjust to taste: Add more honey for sweetness or more ice for thickness if needed.
Serve & enjoy: Pour into a glass, sprinkle with chia seeds, and enjoy fresh!
Mint Green Smoothie
Ingredients:
½ cup fresh mint leaves
1 cup fresh spinach
½ cucumber, sliced
1 cup coconut water (or preferred liquid)
½ ripe banana, for creaminess
½ cup ice cubes
1 teaspoon honey (optional, for sweetness)
Instructions:
Blend the ingredients: Add mint, spinach, cucumber, coconut water, banana, ice, and honey to a blender.
Blend until smooth: Process on high speed until creamy and well combined.
Adjust to taste: Add more honey for sweetness or more ice for thickness if needed.
Serve & enjoy: Pour into a glass, garnish with extra mint leaves, and enjoy fresh!
Main Dishes – Nourishing & Satisfying
Turn your homegrown vegetablesinto flavorful, wholesome meals that satisfy every craving.
Main Dishes
Main dishes are the heart of every meal, bringing nourishment and satisfaction to the table. With homegrown vegetables, you can create wholesome, flavorful dishes that highlight fresh, seasonal ingredients. Whether it's a hearty stew, a vibrant stir-fry, or a comforting casserole, every bite is a celebration of natural goodness.
Lemon-Garlic Bok Choy
Ingredients:
4 cups baby bok choy, halved
2 tablespoons olive oil or sesame oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon soy sauce (optional, for extra depth)
Salt & freshly ground black pepper, to taste
Instructions:
Heat the oil: In a large pan or wok, heat olive oil over medium heat.
Sauté the garlic: Add minced garlic and cook for about 30 seconds, until fragrant.
Add the bok choy: Place baby bok choy halves in the pan and stir-fry for 2-3 minutes, until lightly wilted but still crisp.
Season: Drizzle with lemon juice and soy sauce, then season with salt and black pepper to taste.
Serve & enjoy: Transfer to a plate, garnish with toasted sesame seeds, and serve warm!
Sesame-Ginger Bok Choy
Ingredients:
1 tbsp soy sauce
1 tbsp water
1 tsp toasted sesame oil
¼ tsp red pepper flakes
1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
8 heads baby bok choy
Sesame seeds for garnish
Instructions:
In a small bowl, mix soy sauce, water, sesame oil, and chili flakes. Set aside.
Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, cooking until fragrant (about 1-2 minutes).
Stir in the whites of the bok choy and cook for 3-4 minutes.
Add the soy sauce mixture and bok choy leaves, cooking for 2 more minutes until heated through and leaves are gently wilted.
Sprinkle with sesame seeds and serve warm.
Spicy Coriander Chicken
Ingredients:
1 kg Chicken (skinless, small-medium pieces)
1 tsp Salt
½ tsp Turmeric powder
10 Shallots (whole)
8+1 Dried red chillies
2+4 Tbsp Oil (divided)
⅛ tsp Fenugreek
4 tsp Coriander seeds
½ tsp Black peppercorns
1½ tsp Garam Masala
¼ tsp Mustard seeds
1 large Red onion (sliced)
5 large cloves Garlic (crushed)
1 piece Ginger (crushed)
Green chilli (to taste)
1 tsp Fennel powder
1 sprig Curry leaves
1 handful Coriander leaves
Water (as needed)
Instructions:
Prepare the spice mix: Heat 2 tbsp oil in a pan, add fenugreek seeds, shallots, and dried red chillies. Fry until fragrant.
Add coriander seeds and black peppercorns, stirring until aromatic. Mix in garam masala and remove from heat.
Grind the mixture into a smooth paste and rub it onto the chicken as a second marinade. Let it sit for at least 1 hour.
Cook the chicken: Add the marinated chicken to a pressure cooker with ¼ cup water. Cook on medium flame for 3-4 steams.
Prepare the gravy: Heat 4 tbsp oil in a pan, add mustard seeds, sliced onion, and a broken dried chilli. Sauté until golden brown.
Stir in crushed ginger and garlic, followed by sliced tomato and green chilli. Cook until tomatoes turn into a pulp.
Open the pressure cooker, simmer the chicken, and mix in the sautéed ingredients along with curry leaves.
Add fennel powder and half a cup of water, simmer until the gravy thickens.
Garnish with fresh coriander leaves and serve hot!
Dressings & Sauces – Flavorful Enhancements
Elevate your meals with homemadepestos, vinaigrettes, and flavorful dressingsusing fresh herbs.
Dressings & Sauces
Dressings and sauces are the secret to transforming any dish, adding layers of flavor and texture. Whether it's a smooth, creamy sauce or a bright vinaigrette, the right balance of acidity, richness, and seasoning can make a meal truly shine. Fresh herbs and quality ingredients create depth, bringing vibrancy to simple dishes.
Rocket Pesto
Ingredients:
2 cups fresh basil leaves
½ cup grated Parmesan cheese
¼ cup pine nuts (or walnuts)
3 cloves garlic, peeled
½ cup extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice (optional, for brightness)
Instructions:
Toast the nuts: In a dry skillet over medium heat, toast the pine nuts (or walnuts) until lightly golden. Let them cool.
Blend the ingredients: In a food processor, combine basil, toasted nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped.
Add olive oil: While the processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
Adjust seasoning: Stir in lemon juice if using, and adjust salt and pepper to taste.
Store & serve: Transfer to an airtight container and refrigerate for up to a week, or freeze for longer storage.
Rocket Pesto
Ingredients:
50g pine nuts
100g rocket (arugula)
50g Parmesan cheese, grated
150ml olive oil
1 garlic clove, minced
Salt & pepper, to taste
Instructions:
Toast the pine nuts in a dry pan over medium heat until lightly golden. Let them cool.
Blend the ingredients: In a food processor, combine rocket, toasted pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
Add olive oil: While blending, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
Adjust seasoning: Taste and adjust salt and pepper as needed.
Store & serve: Transfer to an airtight container and refrigerate for up to 5 days.
Strawberry Dressing
Ingredients:
1 cup fresh strawberries, hulled and chopped
2 tbsp honey
5 tbsp apple cider vinegar
⅓ cup extra-virgin olive oil
1 tsp kosher salt
¼ tsp black pepper
Instructions:
Blend the ingredients: In a blender, combine strawberries, honey, apple cider vinegar, salt, and pepper. Blend until smooth.
Add olive oil: While blending, slowly drizzle in the olive oil until the mixture emulsifies.
Adjust seasoning: Taste and adjust salt and pepper as needed.
Store & serve: Transfer to an airtight container and refrigerate for up to a week.
Grow, Cook & Enjoy!
Each recipe is designed to help you make the most of your hydroponic garden and createtasty, healthy mealswith minimal effort. Explore, experiment, and savor the goodness of fresh ingredients!