Buffalo Chicken Lettuce Wraps

Ingredients:

2 cups cooked shredded chicken

1 cup Gotham Greens Buffalo Dip

1 head Gotham Greens Baby Butterhead lettuce

Gotham Greens Vegan Ranch Dressing

Directions:

1. In a large bowl, combine shredded chicken, buffalo dip, and salt and pepper to taste.
2. Scoop into individual Butterhead lettuce leaves. Do not overfill.
3. Drizzle with vegan ranch dressing and serve.

Spinach Artichoke Pesto Pasta

Ingredients:

1 pound of pasta

1 container Gotham Greens Spinach Artichoke Dip

1 container Gotham Greens Classic or Vegan Pesto

Directions:

1. Cook the pasta in salted water according to package directions.
2. Drain the pasta, reserving 1 cup of the pasta water.
3. Stir the spinach artichoke dip and pesto into the drained pasta, adding small amounts of pasta water to emulsify.

Green Goddess Veggie and Grain Bowl

Ingredients:

1 cup assorted vegetables, like butternut squash, sweet potatoes, beets, radishes, fingerling potatoes, broccoli, or carrots, cut into ½-inch pieces

Gotham Greens Crispy Green Leaf lettuce

1 cup grain like rice, farro, quinoa, or bulgur

½ cup Gotham Greens Green Goddess Dip

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Scatter the cut vegetables on a parchment-lined baking sheet, drizzle with olive oil, salt and pepper, and roast for about 20 minutes, flipping halfway, until cooked through.
2. Meanwhile, cook grain according to package directions.
3. Assemble grain and lettuce as the base of a bowl, scatter with roasted vegetables, and top with a big scoop of green goddess dip.

The post 4 Ingredients, Dinner’s Done appeared first on Gotham Greens.

Get the whole family in on the fun with a taco night tradition that’s equal parts hands-on and delicious. This kid-friendly recipe is a great way to cook and connect — just keep an eye on the toppings, they tend to vanish quickly.

1. Set up the ultimate taco assembly line: Gather all toppings in individual bowls and arrange taco shells at the beginning of the lineup.

2. There’s endless taco inspiration out there, but our favorite ingredients are diced tomatoes, sliced olives, crunchy lettuce, and shredded Mexican blend cheese. For protein, add seasoned cooked ground beef or turkey, or your favorite beans (we love black beans and pinto beans)!

3. Build your taco masterpiece by layering each of your favorite ingredients into your taco shell.

Starting with a layer of Gotham Greens Cookie Monster Crunch lettuce will help keep the shell from getting soggy.

4. Don’t forget to taco “cheers” to your family dinner success!

The post Cookie Monster Crunch Tacos appeared first on Gotham Greens.

Transform dinner into a colorful adventure with this simple pesto pasta dish! These curly noodles and creamy Gotham Greens Pesto are as kid-friendly as greens get. Grow fun food habits together, one twirly bite at a time — this one is perfect for busy weeknights when you need dinner ready faster than an episode of Sesame Street.

You’ll Need:

• 8 oz uncooked pasta (such as rotini or penne)

• 1/2 cup Gotham Greens Pesto Sauce

• 1/2 cup grated Parmesan cheese (optional)

• Pinch of salt

How to Make It:

1. Cook the pasta! Ask a grown-up to boil a big pot of water. Add a pinch of salt, then pour in the pasta.

Cook it until it’s soft but still a little chewy (check the box for the right time).

2. Put the hot pasta in a big bowl or back in the pot.

3. Scoop in Gotham Greens Pesto Sauce. Stir it all up until the pasta is nice and green.

4. Say cheese! Sprinkle some Parmesan cheese on top and mix.

5. Scoop some into your bowl, grab a fork, and dig in.

The post A Green Pesto Pasta Inspired by Oscar the Grouch appeared first on Gotham Greens.

Basil oil simply makes everything better, especially in this fresh Aglio e Olio recipe. Words and recipe by Pasta Social Club. See the recipe in action here!

You’ll need: 

For the basil oil: 

3 ounces (85 grams) fresh Gotham Greens Basil leaves
1 cup (240 ml) mild-flavored extra-virgin olive oil 

For the pasta & sauce 

Kosher salt
8 ounces (250 grams) dried spaghetti, vermicelli, or other long pasta
2 tablespoons (30 ml) water
4 garlic cloves, thinly sliced
¼ to ½ teaspoon crushed red pepper flakes
Torn fresh basil leaves, for serving (optional) 

To make the basil oil 
Add the basil to a high-speed blender; fill a large bowl with ice water. 

In a small saucepan, heat the oil over medium-high until shimmering but not bubbling (if you have a thermometer, it should reach about 200°F). Very carefully, pour the hot oil over the basil and use a rubber spatula to gently press the basil down until completely submerged. 

Blend the basil until very smooth, no more than a minute—don’t worry if the color darkens. Working quickly, pour the mixture into a heatproof bowl or container and hold it in the ice bath to cool completely. If you have time, refrigerate the mixture and let it infuse for a few hours or overnight. 

Strain through a fine mesh sieve (for extra-clear oil, line the sieve with a coffee filter); do not press or disturb the solids. Straining can take anywhere from 30 minutes (without a coffee filter) to a couple of hours. 

Transfer the oil to a glass bottle or other airtight container. Store in the refrigerator for up to 5 days or the freezer for several months. 

To make the pasta and sauce
Bring a large pot of water to a boil. Season it generously with salt. Add the pasta, let it sit for a few moments in the water to soften, and then use tongs to stir it around and make sure all of the strands are submerged. Cook, stirring occasionally, according to the package directions until just shy of al dente or to your liking. 

While the pasta cooks, warm ⅓ cup (80 ml) of the basil oil over medium heat in a large sauté pan or skillet. Add the water to the pan and stir vigorously to combine. Follow with the garlic and red pepper flakes and cook, stirring often, until the garlic is gently sizzling, soft, and fragrant, about 5 minutes. 

When the pasta is almost done, use a heatproof measuring cup to scoop ⅓ cup (80 ml) of pasta cooking water from the pot and add it to the sauce. Stir to combine; keep warm over low heat. 

When the pasta is ready, use tongs and/or a spider sieve to transfer it directly to the sauce (if you need to drain the pasta, reserve ½ cup (120 ml) pasta cooking water first, and immediately tip the pasta from the colander into the sauce). Increase the heat to medium-high and stir/toss the pasta vigorously until the sauce is emulsified and creamy, loosening with more pasta cooking water as needed. Adjust seasoning to taste. (Tip: If you don’t have enough space in the pan to stir the pasta vigorously, transfer everything to a large, sturdy mixing bowl to finish it off. You really want to go at it to get the oil and water to combine, like making a vinaigrette!) 

Divide the pasta among bowls and serve, finished with another generous drizzle of basil oil and garnish with more fresh basil. 

The post Basil Oil Aglio e Olio appeared first on Gotham Greens.

Hosting this summer? Start with something green. Summer gatherings mean more mouths to feed, so we’ve rounded up our favorite recipes for a party.

Whether you’re potlucking in the park or just grazing by the kitchen island, a fresh, no-fuss dish always earns its place. Whether it’s a big bowl of pesto pasta, family-style Butterhead lettuce wraps, or a spread with our new plant-packed dips, our greens make it easier than ever to feed a crowd.  

Dips Platter 

The best summer entertaining hack isn’t a recipe — it’s this trio of our new plant-packed dips. Pair with a large board of crackers, crudité, and a bit of flair (edible flowers, anyone?) 

https://www.gothamgreens.com/journal/meet-our-new-dips/  

Summer Shrimp Lettuce Wraps 

Fire up the grill – we’re making shrimp! These light and bright shrimp lettuce wraps are loaded with grilled corn, cherry tomatoes and topped with our very own Lemon Basil Vinaigrette — making them the perfect combination. 

https://www.gothamgreens.com/journal/summer-shrimp-lettuce-wraps/ 

Caprese for the Whole Family 

Bring a splash of color to your table with this kid-friendly tomato caprese salad – chopped into smaller pieces for the little chefs to enjoy. Everyone will love this bite-sized twist on a classic Italian staple.    

https://www.gothamgreens.com/journal/red-tomato-and-mozzarella-salad-inspired-by-elmo/  

Pesto Pasta 

No formal recipe needed here! Simply toss your favorite pasta with our Classic, Vegan, or Spicy Pesto sauces for the easiest 5-minute side for the party. For cheese lovers: extra parmesan never hurts. 

The post Recipes for a Crowd appeared first on Gotham Greens.

Bring a splash of color to your table with this kid-friendly Tomato Caprese inspired by everyone’s favorite furry red friend on Sesame Street! Little chefs will love this bite-sized twist on a classic Italian staple.   

Invite your little one to help with the prep, practicing skills like counting, sorting, and building while creating something delicious together. Sunnier days and greener plates come together in this no-cook recipe that’s perfect for lunch boxes, after-school snacks, or a bright side dish for family dinner. Green goes with everything — especially these juicy red tomatoes! 

What You’ll Need: 

• ½ cup Gotham Greens Basil leaves 
• 1 tablespoon Gotham Greens Pesto Sauce 
• 1 cup cherry tomatoes, quartered 
• 1 cup mozzarella cheese balls, quartered 
• 1 tablespoon olive oil 

How to Make It: 

1. Time to get clean! Wash your hands with soap and water. Then, give your cherry tomatoes a bath! Hold them under cold water and count to 10 together — ready? 1… 2… 3… 
2. Let the grown-ups help! Ask a grown-up to carefully cut the tomatoes and mozzarella balls into smaller pieces. That way, they’re just the right size for yummy bites! 
3. Kids, this part is all you! Take the basil leaves and gently tear them into little pieces. It’s like leafy confetti for your salad! 
4. In a big bowl, add the tomatoes, mozzarella, and basil. Now drizzle a little olive oil on top (ask for help if needed). Grab a spoon and gently mix, mix, mix! 

The post Red Tomato and Mozzarella Salad Inspired by Elmo appeared first on Gotham Greens.

Because mixing Gotham Greens pesto with feta is always going to be delicious. Check out the video from Grace Elkus, and try the recipe at home!

You’ll Need: 

• 1 lemon 
• 4 ounces feta cheese, crumbled (about 1 cup) 
• 2 tablespoons Gotham Greens Classic Pesto 
• 6 tablespoons finely-chopped fresh Gotham Greens Basil, divided 
• Freshly ground black pepper 
• 2 tablespoons extra-virgin olive oil 
• 1 clove garlic, grated or minced 
• Kosher salt 
• 1 (15-ounce) can chickpeas, drained and rinsed 
• 1/2 pint (5 ounces) cherry tomatoes, halved or quartered if large* 
• 1/4 small red onion, thinly sliced 
• 4 mini naan or small pitas, or two large ones cut in half 
• Balsamic glaze, for serving

How to Make It: 

1. Zest half the lemon into a large bowl and half into smaller one. Slice the lemon in half and juice half into each bowl.  
2. To the smaller bowl: add the feta, pesto, 2 tablespoons of the basil, and several grinds pepper. Smash with a fork until fully combined and spreadable. 
3. To the larger bowl: add the oil, garlic, a generous pinch of salt, and several grinds pepper and whisk to combine. Add the chickpeas, tomatoes, onion, and remaining 4 tablespoons basil. Season with salt until it tastes really vibrant and flavorful. 
4. Toast the naan in a toaster, skillet, or under the broiler. Divide the feta mixture between them, followed by the chickpea salad. Finish with a drizzle of balsamic glaze. 
5. Enjoy any leftover salad over greens, in a pita pocket, as a side dish, etc. 

The post Smashed Feta Caprese Flatbread appeared first on Gotham Greens.

Packing veggie-forward lunches on the go for your kids can get overwhelming, especially if you’ve got a picky eater (more tips for that scenario here). We’ve compiled a roundup of our favorite recipes to make your next meal prep a breeze. To see the recipes in action, check out this video!

Pesto Mac and Cheese 

Cook your child’s favorite mac and cheese according to box instructions. When it comes time to add the sauce, add a generous amount of Gotham Greens Pesto. The sauces will combine with ease, and your little one won’t suspect a thing! 

Pesto Breaded Chicken Nuggets 

Preheat oven to 400°F. Take chicken breasts and slice into 3-inch pieces. Coat chicken nuggets in pesto sauce, and then cover in breadcrumbs on each side. Bake in the oven for 15-20 until golden brown. 

Mini Pesto Pizzas 

Spread pesto on mini pizza crusts, then top with tomato sauce, shredded mozzarella cheese and desired toppings. Bake in the oven at 425°F until the cheese is bubbly and golden. Garnish with Gotham Greens fresh, greenhouse-grown basil by slicing into small, thin pieces and layering on top. 

Caesar Turkey Cheese Pinwheels 

Lay out a tortilla and spread with Gotham Greens Caesar or Vegan Caesar dressing. Then layer with turkey, cheese, shredded carrots and lettuce. Roll tightly, slice into pinwheels, and serve cold. 

Pesto Egg Bites 

Preheat oven to 375°F. Blend eggs, milk, and pesto. Pour mixture into greased muffin tins. Bake until set and serve warm for a delicious breakfast or snack.

What’s your favorite veggie to make for your kids? Send us a message – we’d love to hear from you! 

The post Growing Up Greener: Kids Lunch Recipes appeared first on Gotham Greens.

Eat your pesto and drink it too We love fresh pesto made with our very own sustainably grown Gotham Greens Basil. But have you tried it in cocktail? Check out the step-by-step video

First up, make Pesto Gin. 

You’ll Need: 

• 375 ml Dry Gin 
• 40g (2 ½ Tbsp) @GothamGreens Vegan Pesto 
• 5 Gotham Greens Fresh Basil Leaves 

How to Make It: 

1. Combine ingredients and blend.  
2. Allow to steep for at least 30 minutes or up to 4 hours.  
3. Strain through a fine mesh strainer, bottle. Store in the fridge and shake before use for best results. 

Now, it’s time to shake up the Tortellini Martini. 

You’ll Need: 

• 1 ½ oz Pesto Gin 
• 1 ½ oz Dry Vermouth 
• A package of your favorite Tortellini 
• ¼ oz Heavily Salted Pasta Water* 

*Pasta water should be ‘salty like the sea’, about 1% or 10g of salt per liter of water. 

Note: Replacing olive brine with salted pasta water gives the martini a fuller body while the pesto washed gin brings big basil flavor and nutty undertones. 

How to Make It: 

1. Boil a pot of water and salt generously. Cook your tortellini to desired doneness; then set aside ¼ oz of the heavily salted pasta water. 
2. Add ingredients into a mixing glass with ice and stir to combine.  
3. Serve in a chilled glass with a lemon peel expression.  
4. Garnish with a tortellini, of course.
    

Pro tip: save the tortellini and leftover Gotham Greens pesto for the easiest 5-minute meal!  

Recipe by @verygooddrinks.  

The post A Pesto-Inspired Tortellini Martini appeared first on Gotham Greens.

Creamy, bright, cheesy nachos packed with veggies and chicken marinated in our new Avocado Lime Ranch. We couldn’t dream up a better combo for the Big Game if we tried.

You’ll Need:
For the Chicken: 

• 1 lb boneless skinless chicken breasts
• ¼ cup + 3 tablespoons Gotham Greens Avocado Lime Ranch Dressing, divided 
• ½ teaspoon cumin 
• Dash of salt and pepper 

For the Nachos: 

• 1 (7.5-oz) bag Zack’s Mighty Avocado Oil Sea Salt Tortilla Chips 
• 4 oz shredded Cheddar cheese  
• 4 oz Monterey Jack cheese 
• 1 cup black beans 
• ½ pint cherry tomatoes, quartered 
• ½ cup salsa  
• ¼ cup Gotham Greens Avocado Lime Ranch Dressing 
• ¼ cup sliced green onions 
• 1 avocado, peeled and chopped 
• 1 jalapeño, thinly sliced 

How to Make It: 

1. Combine chicken, ¼ cup of Gotham Greens Avocado Lime Ranch Dressing, cumin, salt, and pepper in an airtight container or storage bag. Shake well to coat chicken in dressing. Refrigerate for 30 minutes or overnight to marinate.

2. Preheat oven to 400 degrees Fahrenheit.
   
3. Spray a baking sheet with cooking spray and add the marinated chicken. Bake for 25-30 minutes or until a thermometer reads 165 degrees Fahrenheit when inserted into the thickest part of the chicken breast. Allow to cool for 5 minutes. Shred chicken with forks or in the bowl of a stand mixer on low speed. Toss the shredded chicken with the remaining 3 tablespoons of Gotham Greens Avocado Lime Ranch Dressing. Taste and adjust seasoning if needed.

4. Add tortilla chips to a baking sheet. Top with the shredded chicken, cheese and black beans.

5. Bake for 8-10 minutes or until the cheese is melted. 

6. Add the rest of the toppings (tomatoes, green onion, salsa and Gotham Greens Avocado Lime Ranch Dressing). Serve and enjoy! 

Note: 

• You can also use pre-cooked chicken or rotisserie chicken for quicker prep. Just shred the chicken and then toss in the ¼ cup of Gotham Greens Avocado Lime Ranch Dressing, cumin, salt and pepper. 

The post Avocado Lime Ranch Chicken Nachos appeared first on Gotham Greens.