Mistletoe Cocktail

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:

INGREDIENTS
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

INSTRUCTIONS
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.

White Bean Dip

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!

White Bean Dip with Fresh HerbsPhoto from Food 52

Recipe below inspired by Food52’s White Bean Dip with Fresh Herbs.

INGREDIENTS

  • cups cooked white beans
  • cloves garlic, minced
  • tablespoons olive oil
  • tablespoon chopped fresh rosemary
  • teaspoons fresh thyme
  • teaspoon sea salt 
  • 1 teaspoon black pepper
  • tablespoons fresh lemon juice
  • 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.

Serves 4

Corn Soufflé Pie

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

 

Corn Topping
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.

Enjoy!

Roasted Red Pepper-Basil Dip

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.

Butternut Squash Soup Recipe

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

PREPARATION
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.

Serves 4

 

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