Summer (Solstice) Rolls!

Spring Into Summer!

This fresh “Summer Roll” is the perfect way to kick-start your summer. Enjoy fresh crunchy vegetables, herbs and noodles rolled in rice paper wrappers and dipped in a homemade peanut sauce.

Plus, you can use the herbs you’ve been growing as the star ingredients!

YIELD
4 servings
ACTIVE TIME
30 minutes
TOTAL TIME
30 minutes

INGREDIENTS

Summer Rolls:

  • 4 rice wrappers
  • 4 sprigs of Thai basil
  • 4 sprigs of mint
  • 4 sprigs of cilantro
  • 1 carrot
  • 1/2 bell pepper
  • 1/2 cucumber
  • 1/4 lb of vermicelli rice noodles
  • 4 oz of tofu, sliced

Need help with pruning and harvesting? Click here to view tutorial videos.

Peanut Sauce:

  • 1 tablespoon of peanut butter
  • 1 1″ piece of ginger, peeled
  • 1 small garlic clove
  • 2 teaspoons of tamari
  • 1 teaspoon tamarind extract
  • 1/4 piece of palm sugar
  • 1 teaspoon of red pepper flake (optional)
  • 1/4 cup of water (as needed)

Short on time? You can also pick up a peanut sauce at your local grocery store!

INSTRUCTIONS

Summer Rolls:

  1. The first and most important step is to have all of the vegetables washed and thinly sliced before you begin assembling.
  2. Soak the rice noodles in boiling water off of heat in a bowl until tender and follow directions on the packaging.
  3. Dip the rice paper wrappers in warm water for 10-15 seconds until they are malleable. Don’t let the wrappers become too soft, they are delicate!
  4. Lay the rice paper on the counter and begin layering the ingredients just off center.
  5. Roll tightly, folding in the sides.

Peanut Sauce:

  1. Combine all ingredients in a mixing bowl
  2. Whisk
  3. Add water to desired consistency

Now you’re ready to serve!

Edible Flower Canapés

Inspired by June’s Plant of the MonthIncredible Edibles, give this summer’s dinner and tea parties a decorative note by adding edible flowers to this hors d’oeuvre.

Get this embellished Edible Flower Canapés recipe at grown to cook.

Recommended AeroGarden Flowers:

This flower has a neutral taste and makes a playful decoration on tarts and desserts.

Violas come in the following seed pod kits:  Vibrant Violas, and any custom flowers.

 

 

 

 

Calendula come in the following seed pod kits:  Incredible Edibles, and any custom flower.

Calendula petals has been nicknamed, “poor man’s saffron” and can be used in butter, cake batter, or rice dishes or mixed into cake/muffin batter. Plus, don’t forget it has medicinal applications.

 

Dianthus come in the following seed pod kits: Mountain Meadow, English Cottage,  Incredible Edibles, and any custom flower.

Dianthus have a subtle cloves taste. The base of the petals can taste bitter and should be removed. These flowers go well in sweet or savory dishes. Try it in syrup, butter, pudding or cake.

 

 

Along with Aerogarden edible flowers, herbs listed in this recipe that you can grow are chivesdill and chervil.

 

Floral Bath Salts

Time to relax! Use your AeroGarden flowers in this lovely Floral Bath Salts recipe by Soap Queen.

Any AeroGarden flowers can be used in this bath salts recipe! So don’t feel limited.

Here are a few great options:

Snapdragons come in the following seed pod kits:  Incredible Edibles, and any custom flower.

Lavender come in the following seed pod kits:  Lots of Lavender, and any custom flower.

Calendulas/ Marigolds come in the following seed pod kits:  Incredible Edibles, and any custom herb.

Chamomile comes in the following seed pod kits:  Fresh TeaTraditional Medicinal Herb, and any custom herb.


Perfect Flower Collections include: Mountain Meadow, English Cottage, and June’s Plant of the MonthIncredible Edibles.

 

Get this relaxing Floral Bath Salts recipe at Soap Queen

(image and recipe by Soap Queen)

Lemon Chamomile Cocktail

Try growing chamomile in your AeroGarden and use in this whimsical-relaxing cocktail (not just for tea).

This soothing herb is slightly bitter, sweet, and aromatic.

Chamomile comes in the following seed pod kits:  Fresh TeaTraditional Medicinal Herb, and any custom herb.

 

 

Get this delicious Lemon Chamomile Cocktail recipe at HonestlyYUM

(image and recipe by HonestlyYUM)

GRILLED VEGETABLES

Make a deliciously smoky side for a BBQ. Use any combination of flame-kissed veggies, then brush and toss with this easy parsley and basil vinaigrette.

Prune your AeroGarden basil and parsley for the vinaigrette.

How to harvest basil

How to harvest parsley

INGREDIENTS

  • 2 garlic cloves, crushed with a garlic press
  • 1 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 large red onion, peeled and root end trimmed slightly, leaving end intact
  • 1 1/2-pound eggplant, halved crosswise, then cut lengthwise into 1″-thick strips
  • 1 large bell pepper
  • 2 1/2 pound mixed green and yellow zucchini (about 5)
  • 2 plum tomatoes, halved lengthwise
  • 2 tablespoons coarsely chopped fresh parsley
  • 3 tablespoons coarsely chopped fresh basil

Special equipment: Four 12″ skewers, soaked in water for 30 minutes if wooden.

PREPARATION

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).

Whisk together garlic, herbs, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing. (set aside some of the chopped parsley and basil).

Halve onion lengthwise and cut halves lengthwise into 1/2″-wide wedges. Thread 1/2″ apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.

Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.

Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.

Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with remaining herbs and salt to taste, tossing to coat.

Cooks’ notes: If you aren’t able to grill outdoors, vegetables can be cooked on an oiled 2-burner grill pan over medium-high heat. Vegetables can be made 1 day ahead and chilled. Rewarm before serving.

Makes 4 servings

Courtesy of Epicurious

Make-Ahead Memorial Day Menu!

This entire Memorial Day menu can be prepped at least a day in advance. Including Tuscan Kale Caesar Slaw!

For entire menu go to Epicurious.

TUSCAN KALE CAESAR SLAW

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

 

Your AeroGarden Kale is perfect for this recipe! Never go without that fresh-organic-homegrown taste.

INGREDIENTS

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
  • **Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

 PREPARATION

  • Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
  • Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
  • Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Makes 4 to 6 servings

Courtesy of Epicurious

 

 

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

YIELD
4 servings
ACTIVE TIME
45 minutes
TOTAL TIME
45 minutes

INGREDIENTS

For the hollandaise:

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1/2 teaspoon (or more) kosher salt

For the eggs and assembly:

  • Kosher salt
  • 4 English muffins, split
  • 2 tablespoons unsalted butter, softened
  • 8 slices Canadian bacon or thick-cut ham
  • 8 large eggs
  • Olive oil (for greasing; optional)
  • 1 tablespoon sliced chives
  • Paprika (for serving; optional)

PREPARATION

Make the hollandaise:

Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.

Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. at a time.

Assemble the eggs Benedict:

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.

Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.

Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Top each muffin half with bacon.

Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.

With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.

Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.

When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.

Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.

Do Ahead

To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.

Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it’s too thick, whisk in hot tap water 1 tsp. at a time.

Cooks’ Note
Hollandaise can also be made using an immersion blender and tall glass or jar. The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

SCALLOPS WITH ASIAN NOODLE SALAD

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

107069

YIELD
Makes 4 servings

INGREDIENTS

Salad

  • 4 ounces bean thread noodles (cellophane noodles)*
  • 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size strips seeded peeled cucumber
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla)*
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce*

Scallops

  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon finely chopped lemongrass*
  • 1 large garlic clove, chopped
 PREPARATION

For salad:

  1. Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
  2. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:

  1. Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
  2. Divide salad among 4 plates; top with scallops and serve.

Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

Courtesy of Epicurious

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Roasted Chicken Thighs with Lemon and Oregano / Brian W. Ferry

YIELD
Makes 4 servings
ACTIVE TIME
20 minutes
TOTAL TIME
30 minutes

INGREDIENTS

  • 1 lemon
  • 4 large or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth

PREPARATION

  1. Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
  4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
  5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
Per serving: 290 calories, 21 g fat, 1 g fiber