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.
Check out this quick easy pepper-basil dip recipe! It is excellent as a vegetable dip or sandwich spread. Plus, you can use fresh herbs and veggies from your AeroGarden!
INGREDIENTS 3 garlic cloves
1 cup loosely packed fresh basil leaves
1 (12-oz) jar roasted red peppers, drained
1 (8-oz) package cream cheese
2 Tbsp sour cream
1 Tbsp fresh lemon juice
½ tsp salt
½ tsp pepper
PREPARATION (Makes 2½ cups)
With processor running, drop garlic through food chute; process until minced. Add basil; process 5 seconds until chopped. Add remaining ingredients; process until smooth. Serve at room temperature.
This soul-warming butternut squash soup recipe is perfect for cool fall days. It’s simple to make and includes lots of fresh flavorful herbs grown in your AeroGarden.
INGREDIENTS: 4 cups vegetable broth
2 lb butternut squash, peeled, seeded and cut into ½-inch pieces
1½ tsp chopped fresh sage leaves
1 cup heavy cream
Salt and pepper
Sour cream and chopped fresh chives for garnish
Bring broth to boil in large saucepan. Add squash and sage; cover and simmer until squash is very tender, about 20 minutes. Using slotted spoon, transfer squash to processor. Purée until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add heavy cream; bring to simmer. Season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream. Sprinkle with chives.
Chives can be stored in a refrigerator in a plastic bag for up to a week. But to make the most of the delicate onion flavor of chives and retain the luscious green color in your recipes, use chives fresh. If you must cook them, add them last, just before serving.
Both harvesting and chopping chives is easy when snipping with scissors. Learn more about how to prune your AeroGarden chive plants…
Plants in most hydroponic gardens benefit from periodic changes of nutrient solution. Rinse and Refill Siphons make it easy to change out the nutrient solution in your AeroGarden without disturbing your plants. A quick pump of the ball and the siphon keeps your water tank fresh with no mess.
To siphon, insert the pickup tube into the liquid, close the vent valve (the white knob on top – tighten clockwise), squeeze the bulb repeatedly until liquid begins to flow down the accordion tube and relax and let the siphon action do the work. Before removing the pickup tube from the liquid, open the vent valve (counterclockwise) and wait for all the liquid to drain from the delivery tube.
Attention Topping Lovers! Try this flavorful and delicious pizza recipe made with plenty of fresh vegetables and herbs from your AeroGarden.
3 bell peppers: 1 red,1 orange, 1 yellow
½ small red onion
¼ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
3 Tbsp olive oil, divided
Salt and pepper
1 garlic clove, chopped fine
1 (8-oz) portion uncooked pizza dough
2 oz fresh mozzarella cheese, sliced
Preheat the oven to 450°F. Thinly slice the peppers and onion. Toss with basil and parsley in a bowl with 2 tablespoons of the olive oil, salt and pepper. Mix garlic with the remaining tablespoon of olive oil.
On a lightly floured surface, shape pizza dough ball into a 12- to 14-inch circle. Place dough on the back of a lightly floured sheet pan. Using a pastry brush or your fingers, brush the garlic and oil mixture on the dough, leaving a ½-inch border. Cover pizza dough loosely with plastic wrap and let rise in a warm place (85°F) for 15 to 20 minutes.
Lay the sliced mozzarella on top of the oiled dough. Spread the pepper mixture on top of the cheese. Carefully transfer dough to the oven and bake for 10 minutes or until crust is golden.