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  1. Butternut Squash Steaks with Brown Butter–Sage Sauce

    Butternut Squash Steaks with Brown Butter–Sage Sauce
    Have some extra sage to use up? Apply the classic steakhouse butter-basting technique to slabs of butternut squash and turn it into a hearty vegetarian main dish. INGREDIENTS 1 large butternut squash (about 3 lb.), preferably one with a long thick neck 1 Tbsp. extra-virgin olive oil 2 Tbsp. unsalted butter, cut into pieces 6 sage leaves 2 garlic cloves, crushed...
  2. Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

    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...
  3. Creamy Zucchini-Basil Soup

    Creamy Zucchini-Basil Soup
    INGREDIENTS 1 tablespoon avocado oil 1 onion, finely chopped 2 zucchinis, chopped 2 cups vegetable or chicken broth 1/4 - 1/2 cup basil leaves 1 clove garlic, minced Fine sea salt and freshly ground black pepper, to taste 1/4 cup extra virgin olive oil   PREPERATION: In a saucepan, heat the oil and onion over medium-high heat. When hot, add...
  4. Butternut Squash and Sage Soup with Sage Breadcrumbs

    Butternut Squash and Sage Soup with Sage Breadcrumbs
    This is the perfect Thanksgiving soup recipe that uses your AeroGarden herbs! YIELD Makes 6 servings INGREDIENTS Soup: 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 2 cups chopped onions 2 tablespoons chopped fresh Italian parsley 2 teaspoons chopped fresh sage 4 cups 1/2-inch cubes peeled seeded butternut squash 1 1/2 teaspoons coarse sea salt 1 garlic clove, minced...
  5. Herbed Stuffing

    Herbed Stuffing
    The beauty of stuffing is its adaptability. It can be almost endlessly enhanced. Use one of the variations below with your fresh AeroGarden herbs, or experiment to create your own specialty. YIELD Makes 8 servings—about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside INGREDIENTS 8 tablespoons (1 stick) unsalted butter 2 medium onions, cut...
  6. Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

    Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
    Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme, that you can harvest from your AeroGarden! YIELD Makes 8 to 12 servings INGREDIENTS Herbed Salt: 1/3 cup plus 1 tablespoon coarse kosher salt 1 1/2 teaspoons dried rosemary 1 1/2 teaspoons dried rubbed sage...
  7. Cactus Fruit Cocktails

    Cactus Fruit Cocktails
      Cactus fruits, also known as "prickly pears," are any number of fruit nodules that grow wild on the nopales cactus in the deserts of Mexico and the southwestern United States. Although prickly pear juice is sold in bottles, nothing compares to the sweet taste of their fresh flesh and spitting out the numerous seeds. To peel the fruits: Hold...
  8. Grapefruit Peach Thyme Popsicles

    Grapefruit Peach Thyme Popsicles
    These refreshing summer popsicles are a great way to keep cool! Very simple recipe that includes thyme, grapefruit, peaches, yogurt and maple syrup. INGREDIENTS 1/2 cup pure maple syrup 2 sprigs fresh thyme 2 large pink grapefruits 1 peach, pitted and sliced 1 cup whole milk plain yogurt or greek yogurt INSTRUCTIONS Combine maple syrup and thyme in a small pan...
  9. New Ways to Top Your Hot Dogs This Summer

    New Ways to Top Your Hot Dogs This Summer
    Here's how to make the best hot dog toppings happen: 1. Spice up classic condiments Old Bay Mayo: Stir 2 Tbsp. fresh lemon juice and 1 tsp. Old Bay seasoning into 1/2 cup mayonnaise; adjust to taste. Harissa Ketchup: Stir 1 tsp. harissa paste into 1/2 cup ketchup; adjust to taste. Maple Mustard: Stir 1/4 cup maple syrup into 1/4...
  10. SPIKED WATERMELON SALAD

    SPIKED WATERMELON SALAD
    Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find. YIELD Makes 8 servings INGREDIENTS 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups) 1 cup fresh lemon juice 2/3 cup sugar 1/2 cup vodka 6 tablespoons crème de cassis 1/4 cup chopped fresh mint PREPARATION Place...
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