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

 

Pineapple and Cilantro Moscow Mule

This tropical cocktail is summer fun for everyone and can easily be made into a mocktail by leaving out the vodka and adding more ginger beer.
Image & Recipe Credit: TMIO
Ingredients
  • 6 cilantro leaves
  • 4 tablespoons pineapple puree
  • 1 tablespoon freshly squeezed lime juice
  • ice
  • 1½ ounces vodka
  • ginger beer
Instructions
  • Gently muddle the cilantro leaves in a sturdy glass to release their oils.
  • Add ice to the top.
  • Pour the vodka over ice
  • Add pineapple puree and lime juice
  • Top with ginger beer
  • Stir, garnish, and serve
*Pineapple puree- blend pineapple chunks in blender until smooth.
*Optional- to sweeten the drink add some agave.
Serves: 1 drink

Mint Mojitos

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
  • Stir
  • Taste – Add more sugar if you want
  • Garnish with lime wedge and mint sprig

Tips –

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!

-Cheers!

 

Lemon Balm Honeysuckle Cocktail

Cool off with this Lemon Balm cocktail! Make with lemon vodka or white run. Try it with July’s Seed Pod Kit of the Month, Cocktail & Mocktail Herb Blend (25% OFF through July).

Lemon Balm, Lemon Mint, or Mint leaves compliment the lemon and honey in this cocktail.

 

 

Lemon Balm and Mints are pruned in the same method. Watch the video above for help with pruning.

INGREDIENTS

  • 6 tablespoons honey
  • 2 cups lemon vodka or white rum
  • 3/4 cup fresh lemon juice
  • 1 cup (loosely packed) fresh lemon balm leaves or mint leaves
  • 8 lemon slices

PREPARATION

    • Stir honey and 6 tablespoons hot water in a large pitcher until honey is dissolved. Stir in vodka and lemon juice. Add 2 cups ice cubes. Cover and refrigerate until chilled, about 2 hours.
    • Squeeze lemon balm several times to lightly bruise leaves; add to pitcher. Fill Old Fashioned glasses with ice cubes. Divide cocktail among glasses. Garnish with lemon slices and serve.

Makes 8 servings

Courtesy of Epicurious

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.

 

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

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.