No time to cook?

How about a grilled cheese sandwich with a slice of fresh tomato and fresh basil leaves?
Delicious!

Here is another easy recipe with basil:

  • Grind-up basil, garlic, and olive oil into a paste. (Basil is a prime ingredient in pistou, a Mediterranean specialty.)
  • Add to cooked pasta noodles and stir.

In Italy, pine nuts and parmesan cheese are added to the paste to become pesto.

Extras: Try adding tomatoes and or bell peppers (fresh or roasted).

 

Tips: Want less carbs? Substitute noodles for zucchini noodles. (Psst! Did you know that you can grow zucchini in your AeroGarden with a “Grow Anything” Seed Pod Kit!)

Bacon Wrapped Jalapeño Poppers

This appetizer is a big crowd pleaser and has the perfect flavor combination of heat, creaminess, and salty bacon. Plus, it’s gluten free!

Ingredients:

Directions:

  1. Soak toothpick in water.
  2. Cut jalapeños in half lengthwise and scrape out the seeds using a spoon.
  3. Rinse jalapeños and set aside to dry.
  4. Cut a chilled block of cream cheese into long cubes matching size of jalapeños cavity. (Chilled cream cheese helps it from boiling over in oven).
  5. Lay thick bacon down on cutting board and cut in half. Wrap bacon around stuffed jalapeños. (Thick bacon from your butcher is recommended because it holds up better in the oven).
  6. Secure the bacon with a wet toothpick or two. (Wet toothpicks prevent from burning in oven).
  7. Line baking pan with tinfoil for easy clean up and place a cooling rack in pan on top of tinfoil. This keeps the wrapped jalapeños out of the grease.
  8. Place wrapped jalapeños on a baking rack, evenly spaced apart.
  9. On the middle oven rack, broil for approximately 10 minutes. Flip jalapeños broil for another 5 to 10 minutes.
  10. Keep an eye on it to prevent from burning. Cook until the bacon is done to your liking.

Start a Jalapeño garden this month and get the Seed Pod Kit 25% OFF

Tip: Wear gloves when preparing hot peppers and wash hands before touching your face to avoid burns. How to treat pepper burns go here.

Preserving Peppers

Have a lot of AeroGarden peppers on your hands? Learn how to preserve your peppers such as jalapeno, sweet bell pepper, anaheim, and poblano to name a few- plus tomatoes! The three major methods of preserving peppers are freezing, drying, and canning.

Freezing Method

  1. Freezing is the easiest way to preserve peppers, keeping them crisp with fresh flavor.
  2. Remove stems and seeds. Hot peppers can be frozen whole if you want to include the spicy seeds.
  3. Chop the peppers in strips or cubes.
  4. Lay flat on baking sheet or cutting board and place in freezer. Once frozen solid, put into freezer bags, date, and use within 8 to 12 months.

Drying Methods

  • Air dry: hang the peppers in a dry climate for 3 to 4 weeks. Make sure to space out the peppers for good air flow.
  • Food dehydrator: this method is the fastest drying method and is a good alternative for humid climates.
  • Oven dry: You can always use the oven to dry out the peppers but it will take 1 to 2 hours. Bake at 150°F with oven door cracked open to let moisture out. Rotate peppers every 30 minutes.

 

Canning Method

Canning is great for salsa and other pickled recipes. Find a recipe you like and go from there. The possibilities are endless!

Tip: Wear gloves when preparing hot peppers and wash hands before touching your face to avoid burns.

-If you do get burned, follow these steps:

  1. Apply rubbing alcohol to burn area to remove pepper oils
  2. Then use apply milk to irritated area. The milk contains the chemical casein and removes the pepper burn from the skin. Follow by soap and warm water.
  3. Apply olive oil to burn area for about one minute and wash off.

 

Garden Tip: Jalapeño

This Mexican pepper, Jalapeno, ranges in the medium-hot level, about 5,000 Scoville units.  This seems pretty tame when compared to the #1 hottest in the world- The Carolina Reaper at 2,200,000 SHU and former world champ- The Ghost Pepper at 1,041,427 SHU.

AeroGarden Peppers

Growing Tip:

  • Give the plants plenty of space to grow. This is the reason why the seed pod kits come with a certain amount of pre-seeded grow pods and plant spacers depending on the size of your AeroGarden.
  • Feed it extra nutrient upon the 3rd feeding and moving forward. For 3 and 6-Pod gardens, give an extra 1/2 capful. For 7 and 9-Pod gardens, give an extra 1 capful.
  • Schedule grow light to be on during the day. This decreases stress on the plant.
  • Pollinate often.
  • Harvest when the peppers are large and firm. Cut from the plant when they are green or red. The longer the pepper is on the plant, the redder and hotter it gets.

 

Jalapeño Hummus

Kick off the football season with this green hummus that packs its own kick of heat! This healthy and easy appetizer is perfect for this weekend’s game!

 Image & recipe credit: Taste And See

This green hummus has just the right amount of heat and puts a spicy twist on traditional hummus. Get this gluten-free vegan recipe at Taste And See. Use your fresh AeroGarden herbs and peppers in this recipe which showcases parsley, cilantro, and September’s Seed Pod Kit of the Month jalapeno peppers.

Not growing Jalapeños? Start a Jalapeño garden this month and get the Seed Pod Kit 25% OFF

 

Taco Lettuce Wrap

Try this tasty, nutritious and quick recipe! Make these flavorful tacos using lettuce, cilantro and chilli peppers from your AeroGarden for a healthy, low-carb alternative to traditional tacos.

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 1/2 pound ground beef
  • 1 garlic clove, minced
  • 1 chili pepper, stemmed and chopped
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 6-12 cilantro leaves
  • 6 lettuce taco shells

PREPARATION

Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, chili pepper, cumin, cilantro and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended. Wrap with lettuce taco shells.

Makes: 6 servings

Ranch Dressing

It’s not hard to understand why ranch dressing is so popular: It’s creamy without being heavy, with a good herbal kick and a subtle garlic presence. There are countless recipes for it, but this version, made with fresh garlic and fresh herbs, tastes so much brighter than those using garlic powder and dried herbs.

INGREDIENTS

    • 1/2 cup purchased or homemade mayonnaise
    • 1/2 cup well-shaken buttermilk
    • 1 clove garlic, peeled
    • 1 tablespoon finely chopped onion
    • 1/8 teaspoon fine sea salt, plus additional to taste
    • 1/2 teaspoon dry mustard
    • 2 tablespoons finely chopped fresh chives
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 tablespoon finely chopped fresh dill
    • 1/4 teaspoon freshly ground black pepper

PREPARATION

In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

Makes about 1 cup

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

Courtesy of Epicurious

Pineapple and Cilantro Moscow Mule

This tropical cocktail is summer fun for everyone and can easily be made into a mocktail by leaving out the vodka and adding more ginger beer.
Image & Recipe Credit: TMIO
Ingredients
  • 6 cilantro leaves
  • 4 tablespoons pineapple puree
  • 1 tablespoon freshly squeezed lime juice
  • ice
  • 1½ ounces vodka
  • ginger beer
Instructions
  • Gently muddle the cilantro leaves in a sturdy glass to release their oils.
  • Add ice to the top.
  • Pour the vodka over ice
  • Add pineapple puree and lime juice
  • Top with ginger beer
  • Stir, garnish, and serve
*Pineapple puree- blend pineapple chunks in blender until smooth.
*Optional- to sweeten the drink add some agave.
Serves: 1 drink

Ask AeroGarden: Having Cilantro Trouble?

Question:  “I have had issues trying to grow cilantro.  I just can’t get it to grow…help?”

Answer:  “Cilantro can sometimes be challenging. We’ve seen it take 5 to 8 weeks to germinate but we don’t want you to wait that long.  Sometimes the hulls surrounding the seeds are very hard like Navy Beans and need to be soaked overnight.  Another tip is pouring water right down the center of the hole and placing a quarter over the label and checking underneath it once a week for successful germination.  Once it has sprouted, please remove the quarter.”

 

Get to the root of it! Feel free to ask your question at ask@aerogarden.com and get an expert answer from the AeroGarden team.