Attention Topping Lovers! Try this flavorful and delicious pizza recipe made with plenty of fresh vegetables and herbs from your AeroGarden.
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
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.
How about a grilled cheese sandwich with a slice of fresh tomato and fresh basil leaves?
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!)
This appetizer is a big crowd pleaser and has the perfect flavor combination of heat, creaminess, and salty bacon. Plus, it’s gluten free!
- Soak toothpick in water.
- Cut jalapeños in half lengthwise and scrape out the seeds using a spoon.
- Rinse jalapeños and set aside to dry.
- 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).
- 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).
- Secure the bacon with a wet toothpick or two. (Wet toothpicks prevent from burning in oven).
- 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.
- Place wrapped jalapeños on a baking rack, evenly spaced apart.
- On the middle oven rack, broil for approximately 10 minutes. Flip jalapeños broil for another 5 to 10 minutes.
- 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.
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
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:
- Mustard– use Dijon or grainy mustard.
- Sweet– honey, agave, or maple syrup.
- Allium– garlic, chives, or shallots
- Herbs– basil, parsley, oregano, thyme, dill, mint, rosemary, cilantro, and much more!
- Spice– paprika, red pepper flake, coriander, fennel, cumin, or poppy seeds.
*Let your taste buds guide you in ingredient amounts!
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!)
- 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.
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
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
- Taste – Add more sugar if you want
- Garnish with lime wedge and mint sprig
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!