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!

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

This salad highlights the many green herbs that you can grow in your AeroGarden. This salad is a crunchy, flavor packed salad great for this upcoming Fall.

INGREDIENTS

    • 1/4 cup olive oil, divided
    • 1 cup raw shelled pumpkin seeds
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon kosher salt, plus more
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon honey
    • 1/4 teaspoon freshly ground black pepper
    • 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
    • 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
    • 4 cups (packed) mixed  herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
    • 1/2 cup chopped chives

PREPARATION

    1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
    2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
    3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
  1. Do Ahead
    1. Dressing can be made 5 days ahead. Chill in a resealable container.

Recipe from: Epicurious

Ultimate Caprese Salad

ultimate-caprese-salad

INGREDIENTS

    • 2 cups cherry tomatoes, preferably heirloom, halved
    • 7 tablespoons (or more) extra-virgin olive oil, divided
    • Flaky sea salt
    • 2 mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
    • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
    • Coarsely ground black pepper
    • Small basil leaves and toasted country bread (for serving)

PREPARATION

    1. Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
    2. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
    3. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

Cover photo and recipe credit to: Epicurious

 

HarvestEliteSS_Wifi

Bolting Lettuce

What does “bolting” mean and why does lettuce do it!?

Well, it’s when the plant bolts into rapid growth and goes straight to flowering. The plant goes into survival mode and goes to seed.

Hot temperatures will trigger bolting in cool season greens, such as arugula, mustard greens, romaine, beet greens, and lettuce. other plants known to bolt are beets, broccoli, cilantro, basil and dill.

Can You Eat it After Bolting? No. When this happens, the flavor turns bitter and the leaves tend to get smaller and tougher. At this point it is inedible.

But you can prevent bolting….

How to Prevent:

Keep the water in your AeroGarden bowl cool.

If the water feels warmer than room temperature, add cold water and or ice cubes to the water bowl.

Very rarely bolting can be temporarily reversed or slowed down if you catch it early enough and trim off the flowering stocks. This can give you more time to harvest before it becomes inedible.