AeroGarden Blog

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  1. Fresh Herb-Infused Crème Brulee

    2 cups heavy cream ½ cup sugar 1 vanilla bean, split OR 2 tsp vanilla extract 3 Tbsp chopped fresh basil leaves 2 tsp chopped Fresh thyme leaves 6 large egg yolks 2 Tbsp sugar     Preparation Serves 4   Preheat oven to 275°F. Heat cream and sugar in a heavy saucepan over medium-high heat, stirring constantly, 3 to...
  2. Frozen Veggies, Freshened

    1 (12-oz) package frozen vegetables 1 Tbsp chopped fresh basil leaves 1 Tbsp chopped fresh thyme leaves 1 Tbsp minced fresh chives 2 Tbsp olive oil 3 tsp red wine or balsamic vinegar Salt and pepper Preparation Microwave veggies according to package directions.  Drain any water that accumulates. Mix in the fresh basil and thyme.  Blend olive oil and vinegar...
  3. Garlic Herb Butter

    3 Tbsp fresh thyme leaves 2½ Tbsp fresh basil leaves 2½ Tbsp chives 2 garlic cloves, chopped 10 pecan halves 1 stick unsalted butter, softened 1 Tbsp dry white wine ¼ tsp salt ¼ tsp pepper 2 Tbsp finely chopped shallots   Preparation  Makes about ¾ cup In a food processor, combine the thyme, basil, chives, garlic and pecans and...
  4. Halibut Provencal Kebabs

     2 Tbsp white wine vinegar  ¼ cup minced sun-dried tomatoes in oil 3 Tbsp chopped Fresh basil leaves 1 Tbsp chopped fresh thyme leaves 1 Tbsp chopped fresh savory leaves 2 garlic cloves, minced 1 tsp salt ½ tsp pepper 1/3 cup olive oil 2 lb halibut, cubed 1 red bell pepper, cored and cut into 1-inch-square pieces 8 oz...
  5. Heirloom Tomatoes with Chive Oil

    1/3 cup olive oil 1/3 cup chopped fresh chives 2 Tbsp chopped shallots 1 Tbsp champagne vinegar 1 tsp honey 3 red heirloom tomatoes, each cut into 3 slices 3 yellow heirloom tomatoes, each cut into 3 slices 1 green heirloom tomato, cut into 3 slices Salt and pepper ½ cup crumbled feta cheese   Preparation  Serves 6 Blend olive...
  6. Herb-Seasoned Vinaigrette

    ¼ cup champagne vinegar 1 shallot, minced 1 Tbsp fresh savory leaves 1 Tbsp fresh parsley 1 Tbsp fresh basil leaves 1 tsp anchovy paste 1 tsp capers, drained and chopped 1/3 cup olive oil   Preparation In a blender or food processor, blend the vinegar, shallot, savory, parsley, basil, anchovy paste and capers together. With machine on, slowly drizzle...
  7. Herby Eggs with Basil, Thyme and Chives

    1 Tbsp butter 2-3 large eggs 1 tsp chopped fresh chives 1 tsp chopped fresh basil leaves 1 tsp chopped fresh thyme leaves Salt and pepper Preparation Heat butter in skillet over medium heat. Crack one egg into Herb ’n Serve®. Toss in fresh herbs. Blend for 7 to 10 seconds. Add additional eggs, salt and pepper, and blend until...
  8. Mashed Potatoes with Cheese & Chives

    3 lb Yukon gold potatoes, peeled and quartered 2/3 cup heavy cream 1 tsp salt 2 tsp pepper 2/3 cup (5 oz) cream cheese 1/3 cup grated sharp cheddar cheese 3 Tbsp fresh chives, chopped   Preparation Serves 10 Place potatoes in a large pot, and cover with water; bring to a boil. Reduce heat and simmer for 10 minutes...
  9. Mixed Greens with Peaches & Chive Vinaigrette

    2 large, ripe peaches ½ Tbsp lemon juice 1½ Tbsp balsamic vinegar 6 Tbsp olive oil 1/3 cup chopped fresh chives 12 cups mixed baby greens Salt and pepper   Preparation Serves 6 Wash and peel peaches. Cut in half; remove pits. Thinly slice peaches. Place slices in large bowl. Add lemon juice; toss. Whisk balsamic vinegar and olive oil...
  10. Early Harvests

    Many plants, like basil and some lettuces, are ready to begin harvesting at 2-3 weeks.  With  basil, prune the top growth off plants at the leaf nodes to encourage bushier growth, and to keep fast-growing basil from overwhelming your garden.  With lettuces, harvesting the larger leaves early delivers more light to more leaves, increasing your overall harvest.  While yields at this...
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