Valentines Heart Caprese Salad

What says Valentines day better than heart shaped food?

This Valentines day Caprese salad is a simple Italian dish, made of sliced fresh mozzarella, tomatoes, and AeroGarden sweet basil, all with a romantic twist.

 

All you need is:

Fresh Mozzarella

Fresh Basil grown in your AeroGarden

Fresh Heartbreaker tomatoes grown in your AeroGarden (or another variety but these have the natural heart shape.)

Salt & Pepper

Olive Oil

Balsamic Glaze

 

Steps: 

First let’s prep the first 3 main ingredients so they resemble heart shapes.

For the heartbreaker tomatoes all you need to do it cut them in half. If you are using another larger variety try your best to create heart shapes. If you are using cherry tomatoes cut them in half, rotate one half and piece them back together in heart shapes.

Example: 

 

 

 

 

 

For the basil, grab one leaf, fold it in half along the center stem, and cut with scissors like if you were making paper hearts in elementary school.

 

Example:

 

 

 

 

 

 

 

For the mozzarella, you will get the prettiest heart shapes if you use a cookie cutter, but if you freehand, get a small knife and cut out the shapes.

 

Once you have all three ingredients in the heart shapes, start placing them in order on your platter of choice. Once satisfied with how they look, sprinkle everything with salt and pepper and then drizzle with the balsamic glaze.

Now you have a beautiful, healthy, fresh valentines day caprese salad!

Baked Three-Cheese Onion Dip with Chive and Pepperoncini

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso, perfect to bring to Super Bowl Sunday! Bonus you can add in your own AeroGarden herbs to add your own touch of uniqueness.

 

YIELD
Serves 8

INGREDIENTS

    • 2 tablespoons vegetable oil
    • 1 medium onion, finely chopped
    • Kosher salt
    • 8 ounces cream cheese, room temperature
    • 1/2 cup mayonnaise
    • 2 teaspoons cornstarch
    • 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
    • 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
    • Freshly ground black pepper
    • 2 tablespoons finely chopped chives – From your AeroGarden
    • 2 tablespoons finely chopped pepperoncini
    • Crackers and/or tortilla chips (for serving)

PREPARATION

    1. Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
    2. Pulse cream cheese and mayonnaise in a food processor until smooth.
    3. Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and pepperoncini. Serve with crackers.

Image and Recipe from: Epicurious