Tuscan Bell Pepper Pizza

Attention Topping Lovers! Try this flavorful and delicious pizza recipe made with plenty of fresh vegetables and herbs from your AeroGarden.

INGREDIENTS:

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

PREPARATION:

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.

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.

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

Vinaigrette Basics

Not just for salads, vinaigrettes can be used to marinate meat, seafood, and vegetables. Homemade salad dressing can range from a simple two ingredients to a more complex vinaigrette.

Vinaigrette foundation is three parts oil and one part vinegar. OR for extra pizazz do 2:1 oil to vinegar ratio. Whisk together and add a little Kosher salt. Finish with fresh ground pepper.

  • Vinegars include: sherry, champagne, balsamic, red, white, or rice wine.
  • Oil: for a mild base use grape seed, or use your best extra-virgin olive oil for grassier flavor.

Build up vinaigrette by adding a mustard, something sweet, spicy, an allium, and herbs. Use any of these combos:

*Let your taste buds guide you in ingredient amounts!

BLT Salad with Aioli Dressing

Try this delicious bacon, romaine lettuce, and seared cherry tomato salad!

Feel free to substitute the romaine for any lettuce variety from the AeroGarden Heirloom Salad Greens Seed Pod Kit (25% off through August!)

 

INGREDIENTS

    • 5 ounces applewood-smoked bacon (about 6 slices)
    • 12 cups torn romaine lettuce (from 1 large head; about 13 ounces) OR any lettuce variety in the Heirloom Salad Greens Seed Pod Kit (25% off through August!)
    • 8 ounces cherry tomatoes, halved
    • 1 garlic clove, pressed
    • 3 tablespoons mayonnaise
    • 1 1/2 tablespoons white-wine vinegar

 Toasted sourdough bread with avocado is a tasty side for this salad too.

PREPARATION

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Optional– lightly sear the halved cherry tomatoes in the skillet to enhance flavor. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.

Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.

Makes 6 serving.

Courtesy of Epicurious

Mint Mojitos

This Cuban drink is one of the top refreshing cocktails you can enjoy, especially during warm days. Lime + mint + bubbles (and let’s not forget, Rum) = Perfection! Great for a summer happy hour using mint from your AeroGarden.

 

Get started –

  • Cut a lime into wedges
  • Add a lime wedge and 10 mint leaves into the bottom of a glass
  • Use muddler or handle of wooden spoon to crush mint and lime to release mint oils and lime juice
  • Add 2 more lime wedges and 2 tablespoons of white sugar and muddle again
  • Fill the glass up to the top with ice
  • Pour 1.5 fluid ounces of white rum over the ice
  • Fill the rest of the glass with carbonated water
  • Stir
  • Taste – Add more sugar if you want
  • Garnish with lime wedge and mint sprig

Tips –

Avoid over-muddling the mint, it will give the mojito a grassy taste. Over crushed mint breaks the chlorophyll filled veins in the leaf which gives a bitter grass taste.

You want to lightly press down on the leaves with the muddler or wooden spoon and gently twist.

Don’t forget, the Cocktail & Mocktail Herb Seed Pod Kit (July’s Plant of the Month) is 25% OFF through July!

-Cheers!