Step up your popsicle game this summer  with these delicious Strawberry-Vanilla Swirl Popsicles.  Try adding basil or mint for 3 dimensions of refreshing flavor…shutterstock_405750901


1 pound strawberries, hulled and halved

1/2 cup sugar

2 teaspoons fresh lemon juice

2 pints premium vanilla ice cream

Equipment: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden stick.


Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.

Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).

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1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cayenne pepper

8 ears corn, shucked

1 tablespoon vegetable oil


Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.

Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.

Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.

DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

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Guess What’s Growing

Happy Wednesday, AeroGardeners! Today is “Guess What’s Growing Wednesdays”! This dwarf variety of basil also has compact large flavorful leaves. The leaves tend to be more flat than round and fringed on the edges than other varieties. Do you know this basil variety? Let us know by posting on our facebook page.

#basil #herbs #aerogarden #guesswhatisgrowingwednesday

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2 medium tomatoes (about 1 1/4 lbs)

2 cloves garlic

1 to 2 jalapeño peppers (depending on heat), stemmed and seeded

1 to 2 dried chile de arbol, stemmed and crushed

1 tablespoon lime juice

1 1/2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

2 tablespoons chopped cilantro

1/3 cup finely chopped red onion, rinsed in cool water and drained


Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.

In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.

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