Grapefruit Peach Thyme Popsicles

These refreshing summer popsicles are a great way to keep cool! Very simple recipe that includes thyme, grapefruit, peaches, yogurt and maple syrup.


INGREDIENTS

  • 1/2 cup pure maple syrup
  • 2 sprigs fresh thyme
  • 2 large pink grapefruits
  • 1 peach, pitted and sliced
  • 1 cup whole milk plain yogurt or greek yogurt

INSTRUCTIONS

  1. Combine maple syrup and thyme in a small pan. Bring to a simmer over medium heat for 5 minutes. Then remove pan from heat and steep the thyme for 10 minutes. Strain the thyme and let syrup cool.
  2. Cut grapefruit in half and squeeze all of the juice into a large mixing bowl.
  3. In a blender, combine grapefruit juice and peach slices until smooth or slightly chunky.
  4. In a bowl mix blended fruit and thyme infused maple syrup. Then add the yogurt and gently mix to desired consistency. Add more maple syrup if you like it sweeter.
  5. Pour mixture evenly into each popsicle mold. Freeze until completely frozen. (Don’t forget to insert your popsicle sticks).
  6. Remove popsicles from molds and enjoy!

New Ways to Top Your Hot Dogs This Summer

Here’s how to make the best hot dog toppings happen:

1. Spice up classic condiments

Old Bay Mayo: Stir 2 Tbsp. fresh lemon juice and 1 tsp. Old Bay seasoning into 1/2 cup mayonnaise; adjust to taste.

Harissa Ketchup: Stir 1 tsp. harissa paste into 1/2 cup ketchup; adjust to taste.

Maple Mustard: Stir 1/4 cup maple syrup into 1/4 cup Dijon mustard; adjust to taste.

Chipotle BBQ Sauce: De-seed and mince 1 canned chipotle in adobo, stir into 1/2 cup barbecue sauce; adjust to taste.

2. Grill your toppings

Onions: Slice 2 red or yellow (or a mix of both) medium onions into thick rounds and grill until charred and soft.

Peppers: Quarter 2 peppers (a mix of bell and/or poblano) and remove seeds. Grill until charred and softened, then thinly slice.

Corn: Grill 2 husked ears of corn until charred, then slice kernels off.

Tomatoes: Thread 1 pint cherry tomatoes on skewers (or use a grill basket) and grill until charred and softened.

3. Add crunch with pickles

Make your own quick pickles—or just jazz up the store-bought kind.

Pickled Carrots: Shave 2 medium carrots into thin ribbons with a vegetable peeler and combine with 1/2 cup white wine vinegar, 1 tsp. kosher salt, and 1 tsp. toasted cumin seeds in a medium bowl. Let sit at least 10 minutes and strain before serving.

Pickled Cabbage: Place 1 cup thinly sliced purple cabbage in a large heatproof container or bowl. Toast 1 Tbsp. caraway seeds in a small pot over medium heat, then add 1 cup apple cider vinegar, 1 Tbsp. sugar, and 1 Tbsp. salt and bring to a boil. Pour over cabbage and let sit at least 10 minutes. Strain before serving.

Dill Pickle Relish: Combine 1 cup diced bread and butter pickles and 1/2 cup coarsely chopped fresh dill.

Scallion Kimchi: Combine 1/2 cup thinly sliced kimchi and 1/3 cup thinly sliced scallions.

4. Try a Combo

Of course, you can mix and match these toppings any way you like. But here are the combos we couldn’t stop eating in the Epi Test Kitchen.

“The German”: For a bratwurst-inspired dog, layer on Maple MustardPickled Cabbage, and Grilled Onions.

“The Sweet + Smoky”: For a dog that hits all the spicy sweet and smoky spots of your favorite backyard barbecue, layer on Chipotle BBQ SauceSweet Dill Pickle Relish, and Grilled Corn.

“The Garden Dog”: Old Bay Mayo provides a creamy base for tart Pickled Carrots and smoky Grilled Peppers.

“The Fire Starter”: If spice and brine are your beats, mix together Harissa KetchupScallion Kimchi, and Grilled Peppers.

“The Southern Belle”: For a combo that’s even better than your favorite summer succotash, top your dog with Old Bay MayoGrilled Tomatoes, and Grilled Corn.

 

Courtesy of epicurious

SPIKED WATERMELON SALAD

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

YIELD
Makes 8 servings

INGREDIENTS

  • 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
  • 1 cup fresh lemon juice
  • 2/3 cup sugar
  • 1/2 cup vodka
  • 6 tablespoons crème de cassis
  • 1/4 cup chopped fresh mint

PREPARATION

    1. Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve.

Courtesy of epicurios

Cayenne Corn Bread

For your next summer BBQ change things up by adding a kick to your favorite corn bread. This simple recipe turns out great every-time and you can add your very own AeroGarden grown Cayenne peppers to make it unique.

INGREDIENTS

  • 1 cup yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cup (or more) buttermilk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 egg
  • 1 cup (about 4 ounces) lightly packed grated cheddar cheese

PREPARATION

    1. Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

 Recipe from: Epicurious

Texas Caviar

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This fresh and spicy dip is great for any summertime BBQ or picnic. It’s simple, quick, and almost all the ingredients you can grow in your AeroGarden. So next time someone asks you to bring a side dish to their party, you don’t even need to think twice, this Texas Caviar will have everyone asking for more.

INGREDIENTS

  • 3 16-oz cans black-eyed peas, drained and rinsed of all juice
  • 2 16-oz cans corn, drained
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon fresh oregano
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon black pepper
  • 1/2 bunch fresh parsley, chopped
  • 3 fresh jalapeño chiles, chopped
  • 1 cup diced cherry tomatos
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced
  • 1 avocado, diced

PREPARATION

  1. In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
  2. Serve with old-fashioned saltine crackers or with corn tortilla chips.

Recipe From:  Epicurious

Chimichurri Sauce

This garlicky sauce from Argentina is great spooned over beef or chicken.

YIELD
Makes about 1 cup

INGREDIENTS

    • 1 cup (packed) fresh Italian parsley
    • 1/2 cup olive oil
    • 1/3 cup red wine vinegar
    • 1/4 cup (packed) fresh cilantro
    • 2 garlic cloves, peeled
    • 3/4 teaspoon dried crushed red pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt

PREPARATION

    1. Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Courtesy of epicurious

Ultimate Caprese Salad

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INGREDIENTS

    • 2 cups cherry tomatoes, preferably heirloom, halved
    • 7 tablespoons (or more) extra-virgin olive oil, divided
    • Flaky sea salt
    • 2 mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
    • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
    • Coarsely ground black pepper
    • Small basil leaves and toasted country bread (for serving)

PREPARATION

    1. Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
    2. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
    3. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

Cover photo and recipe credit to: Epicurious

 

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Calendula Bath Bombs

For this Mother’s day we decided to try a fun, unique DIY craft- Bath Bombs. They are a ton of fun to make and satisfying to drop into the bath. These petal-laden bath bombs are exploding with essential oils, and our very own Calendula flowers. So grab your Mom or a friend and get ready to get your hands dirty making these unique, relaxing, and entertaining bathroom essentials.

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Ingredients:

  • 1/2 Cup Baking Soda
  • 1/4 Cup Epsom Salts
  • 1/4 Cup Citric Acid
  • 1/2 Tsp Water
  • 1 1/2 Tsp Olive Oil
  • 5-10 Drops Sweet Orange Essential Oil
  • 1/4 Cup Dried Calendula Petals
  • Bath Bomb Molds

*Makes 3-6 Bath Bombs (depending on size of mold)

Instructions:

  1. Gather two bowls. In one bowl combine all the dry ingredients and mix thoroughly. In the other bowl combine all the wet ingredients and mix.
  2. Slowly pour the liquid mix over the dry ingredients and whisk.
  3. Test the texture by grabbing a handful and squeezing. If it holds, then move on. If too wet or dry add additional baking soda or water until desired firm consistency. *Note-do not overdue extra water-it will cause an early fizzy reaction, and the bath bombs will not form to the mold properly.
  4. Add Calendula petals and mix with hands.
  5. Fill each side of the molds, making sure there is no extra space.
  6. Add a little extra to one half of a mold, and then firmly press the two halves together for 10-30 seconds.
  7. Gently pull off the molds, one half at a time, and place on wax paper to dry for 24 hours.
  8. Drop into your warm luxurious bath, and enjoy the fizzle of your hand-made bath bomb.

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Blueberry Lavender Prosecco

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This beautiful mimosa not only looks fun to make, it’s also fun to drink! Packed with healthy blueberries and calming lavender, this beverage is great for summer. Use your very own lavender to make the drink more personable. Get the full recipe at Parsnips + Pastries. 

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Not growing Lavender?

Start a Lots of Lavender Kit in your garden this month and have a relaxing fragrant flower in no time.

 

 

 

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Want to grow Lavender but don’t have a garden yet? Check out our Harvest collection to start growing! My personal favorite is growing lavender out of the Harvest Touch Eggplant.