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.
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
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!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
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
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.
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.