Amy's Arugula and/or Watercress Salad

  • Green Mountain Harvest Hydroponic Arugula
  • 1 organic mango
  • 1 organic avocado
  • 1/2 cup organic dried cranberries
  • 1/4 cup organic sunflower seeds
  • Organic balsamic vinagrette dressing

Basil Pesto

  • 2 cups fresh Green Mountain Harvest Hydroponic basil leaves, packed 
  • 1/2 cup freshly grated organic Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin organic olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts or sunflower seeds, ideally organic)
  • 3 organic garlic cloves, minced (about 3 teaspoons)
  • Salt and freshly ground black pepper to taste

In a food processor, puree fresh garlic first, add nuts, then basil, cheese and olive oil. Pour a thin layer of olive oil on top of the pesto to keep the oxygen from hitting it and turning it brown. Serve over warm pasta, on shredded zucchini (in place of pasta), or in a sandwich with fresh tomatoes, mozzarella cheese, or whatever you like pesto with. 

Cream of Watercress Soup

Serves 6-8 (makes about 10 cups). Ideally all of the ingredients are organic:

1 tablespoon organic olive oil
1 large organic Hartshorn Farm yellow onion, diced
2 cloves organic Hartshorn Farm garlic, minced
1/2 cup (organic) white wine, sauvignon blanc or chardonnay
1 pound (about two medium-sized) organic Yukon gold potatoes, peeled and chopped
6 cups organic vegetable (or chicken) stock
1 pound Green Mountain Harvest Hydroponics watercress
1/2 cup organic heavy cream
Juice from 1 organic lemon (about 2 tablespoons)

To prepare the soup, warm the olive oil in a 4-quart sauce pan over medium heat. Add the onions and 1/4 teaspoon of salt, and cook until the unions are translucent. If they start to brown, lower the heat. Add the garlic and cook for another 30 seconds, until the garlic is fragrant. Pour in the wine and simmer for about 2 minutes, until it has reduced by about half.

Add the potatoes, vegetable stock, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are very soft, 15-20 minutes.

Chop the tough white ends and roots (if still attached) from the stems of watercress, and run the watercress under water to rinse away any dirt. Drain in a strainer, but don't worry about drying the leaves.

When the potatoes are cooked, add the watercress to the soup in handfuls. Stir for a few seconds until the watercress is bright green and wilted. Remove the pan from heat. Using an immersion blender, puree the soup. (Alternatively, transfer the soup in batches to a blender or food processor and puree. Return the soup to the pot.)

At this point, the soup can be served immediately, kept over low heat for a half an hour before serving, or refrigerated for up to 24 hours and warmed over low heat before serving. When ready to serve, stir the heavy cream and lemon juice into the soup. Taste and add more salt if needed.

(Source:, edited by Amy)