Make Healthy, Tasty Recipes Using Your Harvested Aerogarden Plants

The joy of having an aerogarden is the fact that you can always harvest the plants and use them to create fresh, healthy and tasty recipes which you, your friends and your family can enjoy. You can also choose to sell off the excess harvest for good money and use that to get extra ingredients you would need to make delicious and healthy meals always.

If you have an aerogarden and you are expecting some harvest, congratulations! Once you’ve harvested your plants, you may need some recipes for your harvested plants. It’s time to start thinking about healthy, tasty recipes you can make with your fresh produce at home. In this post, I will be sharing with you some of the best and most tasty recipes you can try with your harvested aerogarden plants. Whether you have got herbs, vegetables, fruits or anything, you can always find a delicious recipe to add them to.

So, let’s dive in!

Why you need healthy meals

Handy tips:

• As soon as you get your harvest, wash them and set them aside for cooking. If you have got excess, you can always dry them with a good dehydrator so they can stay longer or sell them off if you can’t keep them.
• If you are mostly growing small, tasty fruits, these are great for snacking or in salads.
• If your aerogarden is mostly herbs and vegetables, there are tons of tasty recipes you can try out and enjoy.
• Surely, when you take your harvest out to cook them, you will be very proud to know that you are making great choices for yourself and, your family.

Here are common, tasty recipes you can make with your harvested aerogarden plants:

1. Creamy pineapple cucumber smoothie

If you harvested cucumbers, that is so sweet! Try this quick recipe that is filled with natural water, is super healthy and can help detoxify our body.

Ingredients:

• 1/2 cup of filtered water
• 1/2 cup sliced cucumber including the skin
• 1 large handful of greens (spinach or kale)
• 1 heaping cup of cubed pineapple (it’s best if this is frozen so you can omit the ice)
• 1/2 large ripe, peeled, frozen banana
• 1 medium lime, zested and juiced (1 tsp of zest and 2 tbsp of juice)
• 1/4 cup of light coconut milk (optional)
• 2-4 ice cubes (optional, if pineapple cubes aren’t frozen)

Preparation

• Add your cucumber, frozen banana, pineapple, ice cubes, lime (zest & juice) coconut milk, greens and water to a blender and blend them until you achieve a creamy and smooth result.
• Adding more ice can get your smoothie to be thicker, and more juice or any other liquid can make it thinner.
• You can taste it after bending to see if you need to improve the flavour by adding more of the lime juice or zest for acidity/brightness, more banana or pineapple for sweetness, more coconut milk for creaminess, or more greens to get a more intense green colour.
• Once you add anything else, blend everything again for a few seconds.
• When you are satisfied with the taste, serve immediately and enjoy your smoothie.
• If you have any leftovers, pour them into a container with a cover and place them in the refrigerator. It can stay for no more than 24 hours.

2. Mint ice cream

Is your mint growing like crazy? Of course, it is, lol; I can tell as it’s in their nature. If you do not have many recipe ideas that include mint, this one is your best shot, It makes a very healthy appetizer and is great for kids and adults alike. Plus, you can actually freeze it up in the refrigerator and have it stay for a reasonable length of time if you can’t finish it at once.

Ingredients

• 1 cup of heavy cream
• 2 cups of half and half
• 1 large handful of fresh mint leaves about 1 cup
• 4 egg yolks
• 1/2 cup of sugar
• 4 ounces of dark chocolate
• 2 teaspoons neutral oil canola, sunflower

Preparation

• Heat the cream and the half and half in a saucepan until just simmering (if you want to make it lighter, use half heavy cream and half whole milk instead).
• Remove from the heat, add the mint leaves, cover and let it steep for 2 hours (if you want to make the finished product more “mintier”, tear and crush the mint leaves as you add them to the hot cream to release more of the essential oils).
• Whisk the egg yolks and the sugar and set aside.
• Strain the mint leaves out of the cream, pour back into the saucepan, and add the egg yolk mixture.
• Place it back on the stove and heat over low-medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
• Strain again to remove any bits of cooked egg yolk, and chill thoroughly (preferably overnight).
• Churn according to your ice cream maker’s instructions.
• While the ice cream is churning, melt the dark chocolate with the oil in the microwave or a double boiler and mix until it is smooth.
• Pour the chocolate in a thin stream over the ice cream when it is almost done churning, you can break up any large pieces of chocolate that form with a spoon.
• If you want to make it greener, add a drop or two of green food colouring.
• Place in a freezer-safe container and freeze for at least a few hours before serving.

3. Oven-fresh Bell Peppers special

This is one of those simple, tasty recipes. It uses mostly healthy, fresh ingredients which your Aerogarden can comfortably supply. The bell peppers used in the coking will allow the potatoes to get sweet, silky, and juicy. A delight you will surely love.

Ingredients

• 1 lb of Bell Peppers (about 7 small or 3 large)
• 1/2 head of Garlic
• 2 Sprigs of Oregano
• 10 sprigs (about a handful) of Sage
• 1/2 cup of Extra-virgin Olive Oil
• 3/4 tsp of salt or garlic salt
• 1 tbsp of white vinegar or sherry

Preparation

• Preheat the oven to 400°.
• Rinse the bell peppers, then slice in half and remove seeds and stem.
• Cut the head off one bunch of garlic and set half aside.
• Arrange the peppers in a baking dish and place the garlic in the middle, raw sides up.
• In a separate bowl, mix the olive oil, vinegar/sherry, oregano, sage, and salt (the sherry gives it a slightly sweeter taste while the vinegar makes it a bit tangy).
• Pour the liquid mixture into the baking dish, over the peppers and garlic.
• Then turn the garlic head down so the raw side touches the dish. This allows for more garlic juice to seep out and coat the peppers.
• Place the dish in the oven and cook for about an hour, which is when the peppers are tender and the skin has a golden colour.
• You can also toss the peppers 2-3 times while cooking for an even coating.
• Once done, remove it from the oven and start preparing to serve this all-around healthy meal.

4. Herbed potatoes

Looking for a very herb-rich, healthy recipe to treat yourself and your family to? This potato recipe should not pass you by! This meal will always make you feel good about what you are eating because you grew half the ingredients yourself!

So, let’s jump into cooking those potatoes with herb-infused oil on the grill.

Ingredients

• 2 pounds large Yukon Gold or other yellow-fleshed potatoes
• 1/4 cup chopped mixed herbs, like parsley, chives, rosemary, and oregano
• 2 smashed garlic cloves
• 1/3 cup of extra-virgin olive oil
• 1 lemon wedge for serving

Preparation

• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water for 10 minutes. You can also cook in a hot grill pan for 10 to 12 minutes.
• While that is cooking, mix the herbs, garlic, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large, shallow dish.
• Once it’s time, drain the potatoes well and transfer them to the dish of herb oil.
• You can toss the potatoes gently to coat them properly.
• Then transfer the potatoes to the grill. Be sure to let the excess oil drip into the dish as you will still need it.
• Grill the potatoes covered and turn them once or twice, until tender. This should go on for about 5 minutes in total.
• Return the potatoes to the dish with herb oil and toss them again.
• Go ahead and squeeze a lemon wedge over the potatoes.
• Season with salt and serve with additional lemon wedges.

5. Decorated Focaccia Bread

Are you a regular Pinterest user? Or do you usually check Google Trends to see what you need to catch up on? Then you must have come across the Decorated Focaccia Bread. Yes? Okay, let’s create this tasty piece of art using your very own aerogarden-grown plants and some other ingredients.

Ingredients (for Dough)

• 1 tbsp of olive oil, or as needed
• 1 cup of warm milk (110 degrees F (43 degrees C))
• 4 1/2 cups of unbleached all-purpose flour, divided
• 1 tbsp of active dry yeast
• 1/4 cup of olive oil
• 2 tsp of dried Italian herbs
• 1 1/4 tsp of kosher salt
• 1 cup of warm water (110 degrees F (43 degrees C))

Ingredients (for Decorating)

• These will be up to you! For our decorated art, we used everything grown in our Aerogardens. Cherry Tomatoes, Bell Pepper, Chives, Oregano & Parsley.

Preparation

• Combine 2 cups of flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment, or a bowl. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
• Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
• Oil an 11×17-inch baking sheet.
• Turn the dough out onto the prepared baking sheet. Gently spread and flatten the dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
• Decorate dough by gently pressing down the medium of your choice. Brush a thin layer of olive oil over the top and sprinkle with salt.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and the bread springs back when gently pressed for about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

6. Cucumber Mint Dip

I bet you do not want to have anything else to do with that jar of store-bought French Onion Dip you have. Not a problem though, there are tons of fresh herbs from your aerogarden that you can use to make yourself healthy, delightful dips.

Ingredients

• 1/2 cup of 2% fat plain Greek yoghurt
• 1/2 cup of grated, seeded cucumber
• 2 minced scallions (white part only)
• 8 chopped fresh mint leaves
• 2 tsp of Worcestershire sauce
• 1 tsp of garlic powder
• chopped dill for garnish/taste

Preparation

• Combine all ingredients (except dill) in a bowl. Garnish with some cucumber slices and mint leaves. If you like dill, feel free to add a few pinches of that to the ingredients as well, and sprinkle on top for garnish. It will only make it taste better.

7. White Bean Dip with Herbs

Making dips at home with your fresh Aerogarden herb garden and untampered bases like yoghurt, sour cream and cheese helps eliminate unnecessary preservatives and salt. So, you’re eating better while making everything taste better. The healthy white bean dip with herbs is that natural recipe you just need to try out.

Ingredients

• 2 cups of cooked white beans
• 2 cloves garlic, minced
• 4 tbsp of olive oil
• 1 tbsp chopped fresh rosemary
• 2 tsp of fresh thyme
• 1 tsp of sea salt
• 1 tsp of black pepper
• 2 tbsp of fresh lemon juice
• 3 tbsp of fresh parsley

Preparation

• Heat the garlic in 1 tablespoon of olive oil and cook for two minutes. Then add the white beans, rosemary, and thyme. Saute for another 4 to 5 minutes, or until garlic is soft.
• Transfer the cooked beans and seasonings to a food processor. Add the salt, pepper, lemon, and remaining olive oil. A process on high, stopping occasionally to scrape the bowl down until the mixture is creamy and smooth. Pulse in the fresh parsley and serve.

8. Herbal Snip and Dip

Do you need to lounge with friends holding drinks and snacks in hand? Try this simple recipe of Herbal Snip & Dip.

Ingredients

• 1/2 cup of crumbled feta cheese
• 1 tbsp of lemon juice
• 3/4 cup of nonfat plain yoghurt
• 1 tsp of garlic salt
• 1 tsp of freshly ground pepper
• A quarter cup of chopped fresh parsley
• A quarter cup of chopped fresh mint
• 1/4 cup of chopped fresh dill
• 1/4 cup of chopped fresh chives

Preparation

• Mix all ingredients in a bowl until blended and smooth. You may want to use a food processor to get all the feta crumbles smoothed out completely. Chill until ready to serve

Conclusion

Trust me, these recipes are healthy, tasty and mouth-watering. They will fill you up and leave you wanting more. But that’s not a problem as you have your aerogarden to always provide a constant supply of fresh yields you can use to cook more of these.

The best way to enjoy your aerogarden harvest is definitely by using them to prepare healthy and tasty recipes no doubt. The tasty recipes here are all healthy and only need your harvest and a few extra ingredients to prepare. You would totally love every single one of them and you can have friends and family over to join in the feast you created from scratch.

Feel free to share any other recipe you have tried and also comment your thoughts below.