SPIKED WATERMELON SALAD

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

YIELD
Makes 8 servings

INGREDIENTS

  • 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
  • 1 cup fresh lemon juice
  • 2/3 cup sugar
  • 1/2 cup vodka
  • 6 tablespoons crème de cassis
  • 1/4 cup chopped fresh mint

PREPARATION

    1. Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve.

Courtesy of epicurios

Cayenne Corn Bread

For your next summer BBQ change things up by adding a kick to your favorite corn bread. This simple recipe turns out great every-time and you can add your very own AeroGarden grown Cayenne peppers to make it unique.

INGREDIENTS

  • 1 cup yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cup (or more) buttermilk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 egg
  • 1 cup (about 4 ounces) lightly packed grated cheddar cheese

PREPARATION

    1. Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

 Recipe from: Epicurious

Texas Caviar

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This fresh and spicy dip is great for any summertime BBQ or picnic. It’s simple, quick, and almost all the ingredients you can grow in your AeroGarden. So next time someone asks you to bring a side dish to their party, you don’t even need to think twice, this Texas Caviar will have everyone asking for more.

INGREDIENTS

  • 3 16-oz cans black-eyed peas, drained and rinsed of all juice
  • 2 16-oz cans corn, drained
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon fresh oregano
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon black pepper
  • 1/2 bunch fresh parsley, chopped
  • 3 fresh jalapeño chiles, chopped
  • 1 cup diced cherry tomatos
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced
  • 1 avocado, diced

PREPARATION

  1. In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
  2. Serve with old-fashioned saltine crackers or with corn tortilla chips.

Recipe From:  Epicurious

Chimichurri Sauce

This garlicky sauce from Argentina is great spooned over beef or chicken.

YIELD
Makes about 1 cup

INGREDIENTS

    • 1 cup (packed) fresh Italian parsley
    • 1/2 cup olive oil
    • 1/3 cup red wine vinegar
    • 1/4 cup (packed) fresh cilantro
    • 2 garlic cloves, peeled
    • 3/4 teaspoon dried crushed red pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt

PREPARATION

    1. Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Courtesy of epicurious

Ultimate Caprese Salad

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INGREDIENTS

    • 2 cups cherry tomatoes, preferably heirloom, halved
    • 7 tablespoons (or more) extra-virgin olive oil, divided
    • Flaky sea salt
    • 2 mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
    • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
    • Coarsely ground black pepper
    • Small basil leaves and toasted country bread (for serving)

PREPARATION

    1. Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
    2. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
    3. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

Cover photo and recipe credit to: Epicurious

 

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Blueberry Lavender Prosecco

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This beautiful mimosa not only looks fun to make, it’s also fun to drink! Packed with healthy blueberries and calming lavender, this beverage is great for summer. Use your very own lavender to make the drink more personable. Get the full recipe at Parsnips + Pastries. 

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Not growing Lavender?

Start a Lots of Lavender Kit in your garden this month and have a relaxing fragrant flower in no time.

 

 

 

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Want to grow Lavender but don’t have a garden yet? Check out our Harvest collection to start growing! My personal favorite is growing lavender out of the Harvest Touch Eggplant.

Cilantro Jalapeno Margarita!

Many margs are far too sweet with their added artificial lime flavoring or too much fake sugar. A good margarita should be light, refreshing and fresh. This recipe not only gives homage to an authentic margarita but it has the perfect hint of cilantro and jalapeno for a fresh and spicy kick.

INGREDIENTS

    • 1 lime wedge
    • 1 to 3 thin slices jalapeno (stemmed, seeded, sliced lengthwise)
    • 2 cilantro sprigs
    • 1 1/2 oz. blanco tequila
    • 1 oz. fresh lime juice
    • 1 oz. Countreau
    • 1/2 oz. agave syrup or simple syrup
    • 6 to 10 ice cubes

PREPARATION

  1. Muddle jalapeno and one of the cilantro sprigs. Add the tequila, lime juice, Cointreau, agave, and ice. Cover and shake.
  2. Run the lime wedge around the edge of the rim and dip in salt (or spicy salt.)
  3. Pour and enjoy!

Recipe from Epicurious

Flavored Water Ideas

Looking for a healthy way to stay hydrated? Take out the sugars, syrups, or artificial flavors and naturally flavor your water instead! You can add fruits, veggies, and herbs you’re already growing in your AeroGarden to make basic H20 more exciting. Here are a few ideas for some delicious flavors…

Strawberry-Cucumber: This is quite a refreshing infusion. Use strawberries grown in an AeroGarden Grow Bowl for that fresh taste.

Tomato-Basil Water: Veggie infusions are the perfect way to achieve healthy hydration. Plus you can use garden-fresh tomatoes and basil from your AeroGarden.

Pineapple-Mint Water: Looking for a tropical flavor? Pineapple and mint are sure to satisfy your taste buds.

Watermelon-Rosemary: This sweet combo will add plenty of color to your drink. And you can take rosemary from your AeroGarden!

Blackberry-Sage: This sage infusion has a perfect subtle, refreshing flavor.

Infusion Tips: There is no single “correct” way of infusing fruits, veggies and herbs into your water. Just fill a pitcher or large glass with your favorite ingredients and let it sit for a few hours. You can muddle your ingredients for a stronger flavor. Infused water stays good for about two to three days and you can always top off your water. After a few days, start again with fresh ingredients!

 

 

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