Welcome back to My Kitchen Gardener! Your mason‐jar harvest is in—now let’s turn those vibrant greens and herbs into delicious, healthy dishes. Below are five simple recipes that showcase the fresh flavor and nutritional punch of your jar garden.

1. Rainbow Microgreen Salad

Ingredients:

• 1 cup mixed microgreens (radish, kale, mustard)
• ½ cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 2 tbsp toasted sunflower seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper to taste

Instructions:

1. In a large bowl, gently toss microgreens, tomatoes, onion, and sunflower seeds.
2. Whisk together olive oil, lemon juice, salt, and pepper; drizzle over salad.
3. Serve immediately to preserve crispness.

2. Classic Basil Pesto

Ingredients:

• 1 cup fresh basil leaves (packed)
• ⅓ cup hemp seeds or pine nuts
• 2 cloves garlic
• ¼ cup olive oil
• 2 tbsp grated Parmesan (optional)
• Salt & pepper to taste

Instructions:

1. Combine basil, hemp seeds, and garlic in a food processor; pulse until finely chopped.
2. With motor running, slowly stream in olive oil until emulsified.
3. Stir in Parmesan if using; season with salt and pepper.
4. Toss with pasta, spread on toast, or use as a dip.

3. Calming Mint & Ginger Tea

Ingredients:

• 1 handful fresh mint leaves
• 1 tsp freshly grated ginger
• 2 cups hot water
• Honey or maple syrup, to taste

Instructions:

1. Place mint and ginger in a teapot or heatproof mug.
2. Pour hot water over and steep for 5–7 minutes.
3. Strain into cups, sweeten as desired, and enjoy warm.

4. Cilantro‐Lime Salsa

Ingredients:

• ½ cup chopped cilantro
• 1 small tomato, diced
• ¼ cup finely chopped red onion
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Salt to taste

Instructions:

1. Combine cilantro, tomato, onion, and jalapeño in a bowl.
2. Add lime juice and salt; stir gently.
3. Let sit 5 minutes for flavors to meld. Serve with chips or as a topping.