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!
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
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 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!
- 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
- 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
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.
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!
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
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
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!
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.
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.
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.
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…
- 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.
- Runner-up: Ska Brewing’s True Blonde Ale
- Loser: Franziskaner Weissber
- Type: Wheat Beer
- Why: Unless you like the grassy flavor, we do not recommend pairing a wheat beer with wheat grass.
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
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!
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.
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!
Photo from Food 52
Recipe below inspired by Food52’s White Bean Dip with Fresh Herbs.
- 2 cups cooked white beans
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 3 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.
This corn soufflé pie is a perfect addition to your Thanksgiving feast and is sure to please any dinner crowd! Enjoy the fresh taste of herbs and veggies grown right in your AeroGarden. Learn how to make it below!
INGREDIENTS 1½ lb lean ground beef
2 medium onions, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 tomatoes, seeded and chopped
1½ tsp salt
1 tsp sugar
½ tsp ground cumin
1 Tbsp chopped fresh cilantro
¼ tsp pepper
2 Tbsp flour
¼ tsp salt
½ cup milk
1 (16-oz) can whole-kernel corn, drained
3 egg yolks, slightly beaten
3 egg whites
6 pimiento-stuffed green olives, chopped
PREPARATION – Serves 6
Preheat oven to 350°F. Sauté beef, onions, red pepper and garlic in a skillet over medium-high heat until beef is cooked through. Stir in remaining ingredients except Corn Topping. Pour into ungreased 2-quart baking dish.
For the corn topping, lightly toast flour and salt in a saucepan over medium heat for 2 minutes. Whisk milk gradually into flour and salt. Add corn. Cook, stirring constantly, until corn mixture thickens and boils. Stir at a boil for 1 minute.Gradually whisk half of the hot corn mixture into egg yolks, then blend egg yolk mixture back into saucepan. Stir and boil 1 minute. Cool slightly. Beat egg whites until stiff. Fold thickened corn mixture and olives into egg whites, but do not blend together.
Pour corn topping over beef mixture. Bake, uncovered, about 30 minutes.