White Chocolate Dipped Strawberries

Enjoy fresh, juicy strawberries with a delicious white chocolate coating topped with citrus sugar. This sweet treat is fast and easy to make. Plus, you can grow your very own strawberries right in your AeroGarden Grow Bowl!

INGREDIENTS
2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces white chocolate, chopped
16 ripe strawberries

PREPARATION
Line your baking sheet with foil. Mix sugar and citrus peels in small bowl until sugar is moist. In a separate small bowl, stir white chocolate set over a saucepan of barely simmering water until the chocolate is melted and smooth. Remove from over water.

Hold strawberry by the stem end and dip 2/3 of the berry into the white chocolate; shake excess back into bowl. Turn strawberry dipped end up and sprinkle with citrus sugar. Place on baking sheet. Repeat with remaining strawberries, chocolate, and sugar. Chill until chocolate sets (about 30 minutes).

Yield: Makes 16

Recipe from epicurious.com

Strawberry Lemonade

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What’s more refreshing than lemonade? Strawberry lemonade. I’m talking fresh strawberries, none of that powdered pink sugar drink. And what makes it even more refreshing is knowing that the strawberries used are ones from your very own Aerogarden Grow Bowl. So go ahead and pluck those juicy red berries and enjoy them in this delicious drink for that hot summer day.

INGREDIENTS

    • 1/2 lb strawberries (1 1/2 cups), trimmed and halved
    • 1 1/2 cups fresh lemon juice (from about 5 lemons)
    • 1 to 1 1/2 cups sugar
    • 3 cups cold water
    • Ice

PREPARATION

    1. Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.
YIELD: Makes about 1 1/2 quarts
Recipe from: Epicurious 

Chocolate Strawberry Shortcakes

Strawberry shortcake is such a delicious dessert, especially when you are using fresh strawberries from your AeroGarden Grow Bowl. With the added chocolate flavor, this recipe is sure to make your taste buds happy!

INGREDIENTS

Biscuits

  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder (unsweetened)
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup chilled whipping cream
  • 1/2 teaspoon vanilla extract

Strawberries

  • 2 pounds small strawberries (about 3 1/2 cups)
  • 8 tablespoons powdered sugar, divided
  • 1/4 cup fresh orange juice
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1/2 teaspoon finely grated orange peel
  • Pinch of salt
  • 1/2 cup chilled whipping cream
  • 1/2 cup chilled sour cream

PREPARATION

Biscuits: Can be made 6 hours ahead. Let stand at room temperature.

Preheat oven to 400°F.  Whisk flour, cocoa powder, sugar, baking soda and salt in large bowl. Using electric mixer, beat cream and vanilla until firm peaks form. Combine cream with dry ingredients and stir until moist clumps form. Place mixture on lightly floured surface and knead gently until you have a doughy texture. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits.

Place biscuits on baking sheet lined with parchment. Bake biscuits until toothpick inserted into centers comes out clean (about 15 minutes). Let the biscuits cool.

Strawberries: Stir strawberries, 6 tablespoons powdered sugar, orange juice, Grand Marnier, orange peel and salt in medium bowl. Cover and chill at least 1 hour and up to 2 hours.

Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place large spoonful of berries with juices atop biscuits. Top with whipped cream.

Enjoy!

Serves 6

Why Strawberry Crowns?

 

We were wondering… why do we sell strawberry crowns instead of seeds? We asked Anne in the grow lab.

Strawberry seeds are hard to germinate. The ones that do germinate are wild and they’re very small. Alpine strawberries get started from seed. A lot of plants start more readily from cuttings. Crowns are bare roots that take less time to grow and produce!

-Anne

Interested in trying the Strawberry Crown Kit? Click here to check it out!

Note: This kit can only be used with the AeroGarden Grow Bowl.

Easter Dinner Lemon-Herb Grilled Lamb Chops with Orzo

Celebrate Easter with our festive lamb chop recipe. This entree is served with orzo and is sure to please your holiday dinner guests. Plus, it’s made with fresh herbs from your AeroGarden!

INGREDIENTS:

8 (4-oz) lamb rib chops (or 4 (8-oz) loin chops)
1/3 cup olive oil
2 whole lemons, thinly sliced, ends removed
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh marjoram leaves
½ tsp salt
¼ tsp pepper
1 (16-oz) package orzo (rice-shaped pasta)
6 or more cherry tomatoes, chopped inhalf
1 cucumber, seeded and chopped

PREPARATION:

Combine all ingredients (except orzo, tomato and cucumber) in a large, zip-top plastic bag. Seal and chill 2 to 3 hours, turning bag occasionally. Preheat grill to medium-high. Remove lamb from marinade and discard marinade. Grill lamb chops 2 to 5 minutes per side, depending on desired doneness. (For loin chops, grill 5 to 8 minutes
per side.)

Meanwhile, prepare the orzo according to the package instructions. Add the tomato and cucumber, stir,and season with salt. Serve chops over orzo mixture.

Enjoy your delicious Easter dinner!

Real Easter Basket Grass!

Want to make your Easter egg hunt even more eggciting? Begin a new holiday tradition and grow your own Easter basket grass! This is a beautiful, fresh and eco-friendly alternative to plastic grass. Plus, it’s fun, easy and your kids will love it.

Supplies:

Step-By-Step: 

First, find a plastic planter saucer that is close to the size of your Easter basket and will fit nicely inside.

Then, fill the plastic plant saucer half way full with potting soil and spread it evenly.

Next, pour out your grass seed, covering the dirt. Once the dirt is covered, push the seed down with your fingers about half an inch into the dirt. Some of the seed will still be visible.

Now, add water to the dirt. Make sure the soil is wet throughout, but don’t drown the seeds! Place your saucers under your Miracle-Gro AeroGarden LED Grow Light and water your grass every day, just enough to dampen the soil.

On day 3 or 4, your grass should begin popping up!

Between day 4 and 6, your grass should be coming in nicely and should be thick.

Between day 8 and 12, your grass will be ready for your Easter basket! If it is too tall, you can always cut it down with a pair of garden shears.

Enjoy! This is a tradition we are sure you will look forward to every year. Happy growing.

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.

Enjoy!

 

 

Meant the Other Mint?

What’s the difference between peppermint and spearmint?

IT’S VERY HARDY

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!

TWO MAIN TYPES

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.

INGREDIENTS
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)

PREPARATION
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

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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

PREPARATION:

  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.