How to Make Green Beer with Wheat Grass

Enjoy your Saint Patrick’s Day this year with the perfect pint of green beer! Learn how to naturally dye your beer with wheat grass juice.

How to:

First, juice your desired quantity of wheat grass. You can learn how to juice wheat grass here. Next, add drops of the wheat grass juice to your beer until you reach your desired green color. Keep in mind that as you add more drops, the beer will turn darker green, but will also have a more grassy taste.



Try growing wheat grass with one of AeroGarden’s grow lights, such as the 45 Watt Grow Light Panel.



Types of Beer:

We tested three types of beer that you could pair with your wheat grass. Here are our recommendations…

  1. Winner: Copper Kettle Brewing’s Citrus Paradasi
    • Type: Citrus IPA
    • Why: The citrus dry hoppy attributes of the IPA create a strong flavor that masks the taste of the wheat grass.
  2. Runner-up: Ska Brewing’s True Blonde Ale
    • Type: Blonde Ale
  3. Loser: Franziskaner Weissber
    • Type: Wheat Beer
    • Why: Unless you like the grassy flavor, we do not recommend pairing a wheat beer with wheat grass.




Meant the Other Mint?

What’s the difference between peppermint and spearmint?


Mint is a perennial that grows with abandon, starting when the soil begins to warm up in late March or April. Grow it year-round in your AeroGarden!


Spearmint and peppermint are the two most common and widely available of the many mint species. Of the two, spearmint is the one almost always sold in grocery stores and markets. So when a recipe calls for mint, it’s generally spearmint, recognizable for its light-green, spear-shaped leaves and that classic sweet mint flavor. Spearmint is also commonly used to make gum and candy.

Peppermint leaves are darker green and smoother than spearmint. The big difference is the presence of menthol, which gives peppermint a much more potent flavor. Peppermint is typically dried for tea and made into flavoring for candy, toothpaste, and other products.


AeroGarden Tea Seed Pod Kits come with a peppermint variety. Try it out and let us know what you think.

Courtesy of epicurious

Basil Pesto Recipe

Do you have more basil than you know what to do with growing in your AeroGarden? Try out this delicious basil pesto recipe! It is simple to make and easy to store for later.

3 to 5 cloves garlic
1 cup pine nuts, slivered almonds or walnut halves
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
4 packed cups chopped fresh basil leaves
1/2 cup extra-virgin olive oil, plus more for storage
Juice of 2 lemons
Crushed red pepper flakes to taste (optional)

Place garlic in the bowl of a food processor and pulse until coarsely chopped. Add nuts, Parmesan, salt and pepper and chop until the nuts are finely crushed. Add the basil, oil and lemon juice and pulse for 1 minute or until smooth. Stir in red pepper flakes (if desired).

To store, transfer the pesto to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate for up to 10 days or freeze for up to 3 months.

Yield: Makes 2 Cups

Recipe from Epicurious

Kale & Mushroom Frittata


Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. The other half is that they are so easy to make, and you can put almost anything in it. Simple, tasty, and quick to whip up, a frittata can be jazzed up or simple for a quick bite any time of the day.

This particular recipe was inspired by our smoothie seed pod kit, which comes with kale, mustard greens, and beet greens. The garden produces like crazy, and it’s good to switch up from the constant kale smoothie. So why not make a kale frittata?

Here is what you need:

  • 1 cup + 2 tbsp extra virgin olive oil
  • 1 cup sliced shiitake mushrooms
  •  1/2 cup firmly packed kale leaves (plus a few extra for garnish)
  • 1 clove garlic, sliced
  • 1/4 cup sliced red onion
  • 6 large eggs
  • 3/4 cup milk
  • 1/2 cup cheese (or more or less)
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • Sea salt


  1. For the shiitakes:
    1. In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
  2. For the kale:
    1. Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
  3. For the frittata:
    1. Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
    2. In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the milk, 1/2 cup of the olive oil, cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

Courtesy of Epicurious.

Green Smoothie

Smoothie_recipeCardSmoothies are a great way to pack nutrients into one delicious drink, and this simple and refreshing recipe helps to start your morning energetic, healthy, and with time to spare. This beverage is packed with fibrous greens from your very own Green Smoothie Seed Pod Kit, along with nutrient rich tropical fruit, and refreshing coconut water. So bust out the blender and enjoy this sweet drink without the worry of your waistline.


  • 1 Cup Mixed Greens- Mustard, Beet, & Kale.
  • 1 Banana
  • 1/2 Ripe Avocado
  • 1 1/2 Cup Mixed Frozen Tropical Fruit (We use Pineapple & Mango)
  • 2 Cups Coconut Water


Add everything into a blender and blend until desired consistency.

Pour & Enjoy!

*If you would like to have your very own printable recipe card click here.


Sauteed Kale with Smoked Paprika

This quick and easy sautéed kale recipe makes for an excellent nutrient-rich side dish or appetizer. These greens contain plenty of vitamins, fiber and powerful antioxidants that are great for detoxifying your body and keeping your liver healthy!


  • 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped
  • 2 tablespoons olive oil, divided
  • 3/4 cup chopped onion
  • 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
  • Generous pinch of dried crushed red pepper


  • Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

Courtesy of Epicurious

Beet Greens Smoothie

Holidays are over and all we can think about is when will summer be here? Sadly not for a couple more months, but not to fear, this tropical green smoothie might just trick you into thinking its warm outside. This simple five ingredient beet greens smoothie recipe is a healthy and tasty treat that can be made with greens from your AeroGardens Greens Smoothie Kit. This low calorie drink is packed with protein and contains all the essential amino acids to start the new year off feeling happy,  healthy, and worry free about maintaining your beach body.


Inspired by recipe from Feasting not Fasting

  • 2 cups loosely packed beet greens
  • ½ of a small avocado (about ¼ cup mashed)
  • 1 cup cucumber chunks
  • 1 banana
  • ½ cup mango
  • ½ cup water (or adjust amount to desired thickness)


  1. Add all ingredients into a blender and blend until smooth and creamy (2-3 minutes). Adjust the amount of water if needed to make the smoothie your preferred consistency. If the smoothie is not sweet enough for you, add a small amount of stevia, honey, or pure maple syrup.
  2. Pour into a glass and enjoy!

Fresh Mint Hot Chocolate

It’s that time of year again when you just want to cozy up around the fire with a cup of delicious hot cocoa. I’m not talking about that fake instant powder stuff. This hot chocolate recipe is made with real ingredients including fresh mint, milk, cream and chocolate. It’s quick, easy and will make your taste buds tingle!


1 1/2 cups whole milk
1/2 cup half-and-half
8 large mint leaves
2.5 oz semi sweet chocolate chips
1.5 oz dark chocolate chips


In a medium sauce pot, bring milk and half-and-half to a simmer. Put torn mint leaves in a tea infuser and let steep for 10 minutes. Reheat to a simmer and then pour the liquid into a medium bowl with chocolate chips. Let sit for 2 minutes. Stir until all chocolate has melted. Divide mint hot chocolate between serving glasses. Garnish with fresh mint leaves. Serve warm.

You can also add Bailey’s to make a boozy hot chocolate!

Serves 2

Mistletoe Cocktail

Try this holiday themed mistletoe cocktail, perfect for entertaining guests! Use the mint and rosemary growing in your AeroGarden for a fresher flavor. You can also watch us make the recipe on Facebook Live!

Inspired by recipe from This Lil Piglet:

¼ tsp of lemon juice
½ tsp honey
5 mint leaves
1 ounce vodka
Ginger Beer (non-alcoholic)
6 cranberries (3 for garnish)
1 sprig of rosemary for garnish
white sugar for garnish
8 oz glass

Squeeze lemon juice around the rim of your 8oz glass. Put sugar in a separate bowl and dip the rim of the glass into the sugar. Put 3 cranberries, mint leaves, honey and lemon in the glass and use a muddler to mash. Add crushed ice and vodka over the ice. Add ginger beer to just below the rim. Garnish with a sprig of rosemary and 3 cranberries.

White Bean Dip

This tasty white bean dip is a sure crowd pleaser. It pairs great with crackers, bell pepper slices, romaine lettuce leaves and more. Plus, you can use fresh herbs from your AeroGarden including rosemary, thyme and parsley!

Watch us try it out on Facebook Live!

White Bean Dip with Fresh HerbsPhoto from Food 52

Recipe below inspired by Food52’s White Bean Dip with Fresh Herbs.


  • cups cooked white beans
  • cloves garlic, minced
  • tablespoons olive oil
  • tablespoon chopped fresh rosemary
  • teaspoons fresh thyme
  • teaspoon sea salt 
  • 1 teaspoon black pepper
  • tablespoons fresh lemon juice
  • tablespoons fresh parsley

INSTRUCTIONS                                                                                                              Heat the garlic in 1 tablespoon of olive oil and cook for two minutes. Then add the white beans, rosemary, and thyme. Saute for another 4 to 5 minutes, or until garlic is soft.

Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping occasionally to scrape the bowl down, until mixture is creamy and smooth. Pulse in the fresh parsley and serve.

Serves 4