MAC AND CHEESE WITH CHICKEN AND BROCCOLI

Mac and cheese with Chicken and broccoli

Check out this great recipe that you can use fresh Chives from your AeroGarden to make. Courtesy of Epicurious.com

MAC AND CHEESE WITH CHICKEN AND BROCCOLI

YIELD: Makes 6 servings

INGREDIENTS:
1 pound skinless boneless chicken breasts
Olive oil (for brushing)
2 heads of broccoli, cut into florets (about 5 cups)
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
4 cups whipping cream
1 cup grated Fontina cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
1 pound pasta shells, freshly cooked
1/2 bunch fresh chives, chopped

PREPARATION:
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Brush both sides with olive oil. Grill until cooked through, about 6 minutes per side. Dice chicken and set aside. Cook broccoli in medium pot of boiling salted water until crisp-tender, about 3 minutes. Set aside.
Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in cream. Bring to boil, reduce heat, and simmer 10 minutes, stirring frequently. Add both cheeses and stir until sauce is smooth. Season to taste with salt and pepper. Add pasta, chicken, and broccoli to sauce; mix well. Garnish with chives and serve.

Photo of the Week

connie Hammons 02.01

“Here is a pic of my husband and mine aerogarden that we started on January 8. I am starting to look a one for the strawberries”.

Happy Monday AeroGardens! Last weeks “Photo of the Week” winner is Connie Hammons. Congratulations Connie! Please email customerservice@aerogrow.com to claim a seed kit of your choice ($17.95 Value).

Guess What’s Growing Wednesdays!

mizuna

Happy Wednesday AeroGardeners, let’s play “Guess What’s Growing Wednesdays!” Today we have a flower that can reach 16 to 47 inches in height and 15 to 18 inches in width. This particular type of flower is a herbaceous plant that belongs in the Aster family. Do you think you know your flowers? Well, let us know by leaving a comment with the name of this flower on our Facebook page. ‪#‎Aerogarden‬

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO 01.25.2016
Don’t know what to do with all the lettuce growing in your AeroGarden?  How about making this delicious and healthy Salad. Courtesy of Epicurious.com

 

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO 

YIELD: Makes 4 servings

INGREDIENTS

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

 

PREPARATION

For vinaigrette:
Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
For pesto:
Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
For beets:
Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

GRILLED PIZZA WITH HARISSA AND HERB SALAD

GRILLED PIZZA WITH HARISSA AND HERB SALAD 01.18.2015

Hey AeroGardeners! Sometimes you just need a slice of pizza, huh? Check out this delicious pizza recipe which you can make at home with fresh herbs grown in your AeroGarden. Courtesy of Epicurious.com ‪#‎homegrown‬ ‪#‎aerogarden‬

GRILLED PIZZA WITH HARISSA AND HERB SALAD

YIELD: Makes 6 individual pizzas
INGREDIENTS:

Dough:
1 1/4 cups warm water (105°F to 115°F)
1/4 teaspoon sugar
1 envelope (1/4 ounce) active dry yeast
3 cups (or more) all purpose flour, divided
1/4 cup whole wheat flour
1 tablespoon extra-virgin olive oil plus additional for brushing
2 1/2 teaspoons coarse kosher salt
6 teaspoons harissa sauce*
1 1/2 cups (packed) coarsely grated Gruyére cheese, divided
3/4 cup freshly grated Parmesan cheese, divided

Herb Salad:
4 cups mixed baby greens
1 cup fresh Italian parsley leaves
1 cup fresh basil leaves, coarsely torn
1/2 cup coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill)
1 tablespoon extra-virgin olive oil
1/4 cup pine nuts, lightly toasted
Harissa, Tunisian hot sauce, is available at Middle Eastern markets and specialty foods stores, and from adrianascaravan.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.

PREPARATION:

For Dough:
Mix 1 1/4 cups warm water and sugar in large bowl; sprinkle yeast over. Let stand until yeast dissolves and mixture looks spongey, about 10 minutes. Whisk in 1 cup all purpose flour; let stand in warm draft-free area until mixture is bubbling, about 35 minutes.

Stir whole wheat flour, 1 tablespoon olive oil, and coarse salt into yeast mixture, then stir in 2 cups all purpose flour. Knead dough in bowl until almost smooth and beginning to pull away from sides of bowl, adding more all purpose flour by tablespoonfuls if dough is very sticky. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 7 minutes. Form dough into ball. Place dough ball in oiled large bowl; turn dough to coat with oil. Cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Punch down dough; divide into 6 equal pieces. Roll each dough piece on floured surface into ball. Cover dough balls loosely with plastic wrap and let rest 30 minutes.

Prepare barbecue (medium-high heat). Sprinkle 2 large baking sheets with flour. Roll out each dough ball on lightly floured work surface to 7- to 7 1/2-inch round, letting dough rest briefly if springing back. Transfer to floured baking sheets. Brush tops lightly with olive oil. Working in batches, grill dough rounds, oiled side up, until bottoms are firm and grill marks appear, watching to avoid burning, about 3 minutes. Turn crusts over, grilling until dough is set, about 2 minutes. Transfer crusts, grill-marked side up, to baking sheets. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

Prepare barbecue (medium heat). Spread 1 teaspoon harissa very thinly over top of each pizza crust. Sprinkle each with 1/4 cup Gruyére and 2 tablespoons Parmesan cheese. Return pizzas to grill; cover and grill just until cheese melts, about 4 minutes.
For herb salad:

Combine baby greens, parsley leaves, basil leaves, chopped assorted fresh herbs, and olive oil in medium bowl; toss to coat thoroughly with oil.

Place pizzas on platter. Divide salad among crusts; sprinkle with pine nuts.

Guess What’s Growing Wednesdays!

FullSizeRender

It’s that time again, let’s play “Guess What’s Growing Wednesdays”! Let’s see if you know your flowers. The origin of this flower is uncertain, it is most likely native to Africa, India and the Americas. This flower can grow to be 15 to 71 centimeters (6 to 28 inches) in height. Do you know what it is? Leave a comment below with the name of the flower.

Beneficial Herbs

rosemary

Happy Tuesday AeroGardeners! It’s a New Year with new resolutions. How about starting the year off by eating healthy? Make sure to read the article below to see which herbs are the most beneficial. And guess what? You can grow all of them FRESH in your AeroGarden. Courtesy of Best Health Mag.

http://www.besthealthmag.ca/best-eats/nutrition/5-health-benefits-of-fresh-herbs