22 Replies Latest reply on Oct 10, 2016 7:51 AM by towergarden

    Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

      This contest has ended. Be sure to download your free copy of the updated Tower Garden Cookbook »

      Thanks to everyone who submitted a delicious Tower-to-Table recipe!


      Is your zucchini noodle pasta out of this world?

      Are your grilled veggie skewers a neighborhood favorite?

      Does your signature salad disappear soon after placing it on the dinner table?


      If so, we want the recipe!




      Contest Details

      From September 12 through October 7, share your best Tower-to-Table recipes here on Tower Talk for a chance win:

      • $100 Weekly Winner Award: Every week, we’ll select one entrant at random to win a $100 VISA gift card — to pay for your non-Tower Garden treats.
      • Featured Recipe Award: We’ll feature the best recipes in an official Tower Garden e-Cookbook and on the Tower Garden blog . Ready to be Internet famous?


      Contest Requirements

      To be eligible for a prize, make sure your recipe includes:

      • A list of ingredients, including at least one ingredient from your Tower Garden
      • Step-by-step preparation instructions
      • A photo of the finished dish (ideally) or of your Tower Garden or a harvest


      And if you see a recipe you like, don’t forget to give it a thumbs up using the button in the bottom right — it looks like this:

      We can’t wait to see (and taste) your recipes!

        • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

          Here’s my recipe for vegetarian lasagna.


          Fair warning: it’s delicious, and quite filling for a vegetarian dish. As a result, I make it about once a month.


          Since it’s packed with veggies, it’s a great way to use your harvests. I don’t have a photo of the finished product, but here are a few pictures of fresh Tower Garden ingredients.





          Serves: ~4 hungry people

          Cook time: 3–4 hours (only 1–2 if you use premade sauce)



          I’ve bolded the ingredients you can grow with Tower Garden. In addition to the lasagna pasta itself, you’ll need the following:


          For the tomato sauce

          • 2–3 lbs fresh tomatoes (ideally Roma, but really any will do), diced
          • 1 onion, diced
          • 3–4 cloves garlic, minced
          • 1 tbsp fresh oregano, chopped
          • 1 tbsp fresh thyme, chopped
          • 1 tbsp fresh parsley, chopped
          • 1 tbsp fresh basil, chopped
          • 1 tbsp sugar
          • 1 tsp salt
          • 1/4 cup olive oil


          For the sauce mixture

          • Prepared tomato sauce
          • 1 medium zucchini, thinly sliced
          • 1 large bunch kale, chopped
          • 8 oz. white button mushrooms, chopped
          • 1 onion, diced
          • 1 clove garlic, minced
          • 1 tsp salt
          • 1/2 tsp pepper
          • 2 tbsp olive oil


          For the cheese mixture

          • 1 egg, beaten
          • 16 oz. cottage cheese
          • 2 cups mozzarella cheese, shredded
          • 1/3 cup Parmesan cheese, shredded
          • 1 tbsp fresh parsley, chopped



          For the sauce

          1. Heat olive oil in a stockpot over medium heat.
          2. Add onion and garlic, and sauté 5–7 minutes (or until onions and garlic are translucent and tender).
          3. Stir in tomatoes, herbs, and salt, and bring to a boil.
          4. Reduce heat to low, and simmer for 1–2 hours. The longer you simmer, the thicker your sauce will be.
          5. Optional: Puree the cooked sauce with a blender or food processor. (I personally don’t do this, as I prefer a thicker, chunkier sauce.)


          For the lasagna

          1. Soak lasagna pasta in hot water while you prep the rest of the ingredients. This makes the pasta tender but prevents it from getting too soft.
          2. Set the oven to 375˚F.
          3. Heat olive oil in a stockpot over medium heat.
          4. Add onion and garlic, and sauté 5–7 minutes (or until onions and garlic are translucent and tender).
          5. Add mushrooms, zucchini, kale, salt, and pepper, and cook until the kale wilts.
          6. Stir in the prepared tomato sauce (saving about a tablespoon), bring to a boil, and then remove from heat.
          7. In a medium bowl, mix egg, cottage cheese, Parmesan cheese, parsley, and 1/4 cup of mozzarella cheese.
          8. Drain the pasta.
          9. Coat the bottom of a 9” x 11” dish with the tablespoon of tomato sauce you saved. (This is to help keep the pasta from sticking.)
          10. Place the pasta evenly in the dish, and then cover with the cheese mixture, sauce mixture, and half the remaining mozzarella cheese — in that order.
          11. Add another layer of pasta, and repeat the step above.
          12. Cook covered in the oven for 30 minutes. Then uncover and cook for 15 minutes longer.


          That’s it! I hope you love it as much as I do.

          • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

            image.jpegRatatouille Recipe (SERVES 6)


            Ingredients (7 are from your TG!)

                  12 cup extra-virgin olive oil


            1 tbsp. dried herbs de Provence

            6 cloves garlic, smashed and peeled

            2 large yellow onions, quartered

            1 bay leaf

            2 medium zucchini (about 1 14 lbs.),
 cut into 2" pieces

            1 medium eggplant (about 14 oz.), cut into 2" pieces

            1 red bell pepper, stemmed, seeded, and quartered

            1 yellow bell pepper, stemmed, seeded, and quartered

            10 whole peeled tomatoes from the can, drained

            Kosher salt and freshly ground black pepper, to taste

            1 tbsp. chopped fresh basil leaves

            1 tbsp. chopped fresh flat-leaf parsley



            Heat oven to 400˚. Heat oil in a 6-qt. Dutch oven over medium heat. Add herbes de Provence, garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft and fragrant, about 10 minutes. Increase heat to high; stir in the zucchini, eggplant, peppers, and tomatoes and season with salt and pepper. Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned, about 1 12hours. Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature by itself or over just about anything! Delicious on crostini, rice, pasta, meat, fish, risotto and more.


            • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

              HEALTHIER PESTO PASTA!!!


              Anyone who has ever shopped for basil and had to pay up to $3.00 for a very small amount can appreciate that basil on the Tower Garden grows like a weed! Its so great! Before owning a Tower Garden, I would pull up to a specialty Italian Store to have my boys run in to get a decent amount of basil because the grocery store packages are so small. Now, I love that I can just go outside to my Tower Garden and get fresh basil in abundance to make my famous pesto!


              Pine nuts are usually used in pesto, but I have found it's a lot cheaper and just as good to use walnuts! When using lemon juice, you reduce the amount of Olive Oil and cheese needed in the usual pesto dish! My kids love this dish and call it "Green Spaghetti." Enjoy!




              recipe pesto .jpg.jpg

              • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                There are few delights better than harvesting produce from the Tower Garden and turning it into a head turning, mouth-watering, crowd-pleasing, child-approved dish that they ask for on a regular basis.


                This time, we have a fun, Build-it-yourself Veggie Boat (or Veggie Wrap).

                It's easy to take for lunch at school, or to eat as a meal at dinner time.



                Peppers, tomatoes and lettuce (from the Tower Garden, of course)

                Onion (optional)

                Hummus (either homemade or from the store)

                Re-fried beans (either homemade or from a can)

                Cannelloni beans (white northern beans work as well) (optional)

                Garlic clove (minced)

                Grapeseed/olive oil

                Taco Seasoning






                Begin by harvesting fresh green and yellow peppers from your Tower Garden. Grab a few tomatoes out there while you're at it. Don't forget to harvest a few large lettuce leaves (those are for the 'boats'). Separately, open the can of organic re-fried beans and warm them in a pan on the stove (for added flavor, add a tbsp of taco seasoning). Also, open up some homemade hummus (or pull out a container from the store). Slice the peppers and saute them with the minced garlic in a little water, or grapeseed/olive oil, until they are tender. Salt and pepper to taste. You can also add a little onion to this as well. Slice the tomatoes as shown in the picture. Once everything is sauteed, sliced, rinsed (the lettuce leaves, if you want), present them on the plate.



                To build the perfect boat, start with a spoon-sized foundation of re-fried beans in the hollow of a lettuce 'boat', followed by a little hummus. Then, lay some cut peppers onto the boat, followed by a few cannelloni beans. Top with a slice or two of tomato and then indulge and enjoy.



                You can also use salsa if you want as a topper. That could take place of the tomato.



                • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                  Tower Garden Pepper and Tomato Fried Rice


                  This is a tasty and easy to make dish that will satisfy everyone.


                  Here are the ingredients:

                  • 1 medium red pepper (dice)
                  • 1 medium green pepper (dice)
                  • 4 eggs
                  • 3 cups cooked rice
                  • 3 T soy sauce
                  • Salt and pepper to taste
                  • 1 small onion
                  • Vegetable oil


                  Cooking Instructions:

                  Preparing the Egg

                  Step 1 - Heat a wok or cooking pan.

                  Step 2 - Pour 3T vegetable oil in to wok or cooking pan

                  Step 3 - Cook the eggs and onions together until the eggs are scrambled.

                  Step 4 - Remove the egg and onion.


                  Cooking the rice with peppers:

                  Step 1 - Heat wok

                  Step 2 - Pour 2T vegetable oil into wok

                  Step 3 - Cook the rice with the green and red peppers

                  Step 4 - Add the soy sauce and salt and pepper

                  Step 5 - Cook the rice for about 5-7 minutes on medium/high heat


                  Putting it all together:

                  Step 1 - With rice still in work, add the eggs

                  Step 2 - Mix egg, rice, and peppers until everything is mixed well

                  Step 3 - Add additional soy sauce and salt and pepper to taste.

                  Step 4 - Remove rice to serving bowl.


                  This dish will fill you up and its healthy too.  Enjoy


                  • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                    Simple and Tasty Roasted Tomato Sauce


                    Enough tomatoes* to single layer a 1" lipped baking sheet, stems removed

                    1 medium head of garlic-peeled, whole cloves

                    1/3 cup extra virgin olive oil

                    1/2 cup fresh basil leaves*, or several sprigs of fresh thyme* or fresh rosemary*, depending on the flavor of sauce you are looking for

                    Kosher salt and freshly ground black pepper

                    * Grown on Tower Garden!


                    1. Preheat the oven to 250 degrees F.

                    2. Place the tomatoes on large baking sheet. Add the garlic cloves and drizzle with extra virgin olive oil, coating each tomato.

                    3. Top with herbs of choice and season with kosher salt and freshly ground black pepper.

                    4. Bake for 4 hours or until tomatoes are soft and bursting.

                    5. Cool, then pour all into blender in recommended batches for your appliance. Pulse several times then blend until desired consistency.

                    6. Remix blended batches into one and then pour into quart jars or pour into freezer bags and freeze flat.

                    7. Enjoy as you would any sauce--poured over noodles, veggies or as a base in soups. It can also be eaten as a delicious soup all on its own.

                        Simply add milk to the desired consistency. I typically use almond or cashew milk. Enjoy the aroma!!


                    • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                      Fresh Peppermint Tea



                      Fresh peppermint, boiling water, honey (optional)



                      Pick 3-4 stalks of fresh peppermint.

                      Rub them together in your hands to get the peppermint smell.

                      Boil water.

                      Pour 2-3 cups water into a pot with the peppermint leaves/stalks.

                      Let steep for 5-7 minutes.

                      Pour into your favourite mug and enjoy!

                      Add 1tsp honey (optional)



                      • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                        Vegan gluten free Tomato Mushroom basil soup

                        I onion, chopped

                        2 cloves garlic, diced

                        ½ red pepper

                        1 sweet potato

                        3 cups fresh tomatoes, chopped

                        1 16 oz mushroom, sliced


                        Sea salt

                        1-2 Tbsp sucanat

                        1 cup veggie broth

                        Water as needed

                        ¼ cup nutritional yeast

                        Saute onion and garlic in 1-2 Tbsp water.  Add sweet potato, tomatoes, red pepper and mushrooms along with veggie broth.  Cut basil in strips and add to pot.  Bring to boil.  Add salt (to taste) sugar and nutritional yeast.  Cook til potato is tender.  Blend with immersion blender.  Thin with water if necessary. 


                        tomato soup.pngtg2016.pngtgbasil.png

                        • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                          Hi there.....here is my recipe for stuffed swiss chard leaves from my tower garden.


                          ·        8 large chard leaves - TG

                          ·        2 tablespoons extra virgin olive oil

                          ·        1 large onion, finely chopped

                          ·        Stems from the chard leaves - TG

                          ·        2 large garlic cloves, minced

                          ·        1 cup cooked brown rice

                          ·        1/4 cup finely chopped fresh parsley - TG

                          ·        2 tablespoons finely chopped fresh basil - TG

                          ·        2 tomatoes chopped - TG

                          ·        1 cup tomato sauce - TG

                          ·        1/4 cup parmesan cheese

                          ·        Salt & Pepper to taste



                          1.      Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of ice cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.

                          2.      Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Add chopped fresh tomato and cook another 2 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.

                          3.      Preheat the oven to 375 degrees. Lightly oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, cooked mixture and fresh herbs. Taste and adjust seasoning.

                          4.      Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Pour tomato sauce over rolls followed by parmesan cheese. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. Uncover and bake an additional 5 minutes and enjoy!!

                          chard.jpgtower garden.jpg


                          • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                            I think salads should be both nutritious and delicious..and pretty.  It's easy with my two towers and a little food artistry.TG Nasturtium.jpgTG Indoor.jpg

                            TG Salad.jpg

                            Mixed lettuces         Swiss chard
                            KaleNasturtium leaves/blooms
                            ParsleyPurple Osaka Mustard Greens
                            BasilFresh mushrooms
                            TomatoesGreen peas

                            Real Bacon bits




                            2 Tbs. White Wine Vinegar

                            1 Tbs. Extra Virgin Olive Oil

                            1 tsp. dijon or spicey brown mustard

                            1 tsp. fresh chopped chives

                            1 Tbs. grated parmesan cheese

                            salt and pepper to taste


                            Tear or chop the greens, add the extras.  Place all the ingredients for the dressing in a container with a top, Shake well and drizzle over salad.

                            • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                              Tuna Burgers



                              1 can of tuna, 6 1/2 oz drained

                              1 cup panko

                              1 egg slightly beaten

                              1/4 cup chopped Tower parsley

                              1/2 cup Tower celery dried

                              1/8 cup Tower red bell peppers

                              1/8 cup carrots, diced finely

                              1/8 cup Tower chives, diced

                              1 teaspoon lemon juice or Dijon mustard

                              1/2 cup Vegenaise

                              Ground black pepper to taste



                              Mix all ingredients together and chill for 1 hour. Shape into patties. Heat lightly oiled skillet over medium heat for about 6 minutes on each side. Serve with Tower tomatoes and Tower lettuce on a bun. Or...forget the bun and top off your Tower salad of fresh green with this delicious tuna burger!


                              tuna burgers.png

                              Garnished in photo with Tower kale and Tower nasturtiums! Yum!

                              • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]


                                Hurricane preparing so we have the Tower Garden and our other porch items indoors for the day! People LOVE our Kale Salad. Check out the Toscana and Curly Kale in this picture. It is so easy to grow on the Tower Garden -- You can keep cutting it down and it will keep growing back! Here is a healthy knock off of the famous Kale Salad from South Florida's Houston's Restaurant.


                                This is Doug’s famous Kale salad!

                                Author: Doug Farrarkale-benefits

                                Prep time: 10 mins
                                Cook time: 5 mins
                                Total time: 15 mins
                                Serves: 4

                                Ingredients For the dressing:
                                3⁄4 cup Peanut oil
                                1/2 cup rice wine vinegar
                                Juice from 2 lemons
                                1 tablespoon honey
                                2 tablespoons black pepper
                                1 tablespoon plus 1 teaspoon dry mustard
                                1 tablespoon Worchestershire sauce
                                3 tablespoons soy sauce
                                1 tablespoon sesame oil
                                2 cloves garlic

                                For the salad:
                                8-10 stalks curly or toscana kale finely cut. No stems
                                1 and 1⁄2 cups shredded and fine chopped green cabbage
                                10 mint leaves chiffonade chopped
                                1 bunch of fresh cilantro leaves and stems
                                3/4 cup finely chopped dry roasted peanuts no salt
                                1⁄4 cup whole dry roasted peanuts
                                OPTIONAL: 1⁄2 cup finely grated parmesan cheese

                                1. Combine the ingredients for the dressing together and blend well.
                                2. For the salad: Place greens in a bowl with the peanuts. Toss well with the dressing and let sit for 30 minutes to allow the flavors to blend.


                                • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                                  Ever feel sad or tired that most zucchini recipes are sweet and sometimes you just don't want a sweet bread? Me neither, but in case you were ever wanting a savory slice to serve a burger with, or even have on the side of a thick hearty soup, This recipe is for you!






                                  Savory Zucchini Bread (zucchini, roma tomatoes, red peppers and basil and oregano from Towergarden)




                                  3c almond flour
                                  1T baking powder
                                  1t salt
                                  1/2t soda
                                  1 cup shredded zucchini
                                  1/2 c diced roasted red pepper (dried with paper towel)

                                  1 thinly sliced Roma Tomato (for garnish)
                                  1/2 c chopped scallions
                                  1/2 cup minced fresh basil or oregano
                                  1/3 c each of Parmesan and cheddar, plus a bit of either for sprinkling
                                  1 cup milk *you can omit the milk and 1T of the vinegar if you use buttermilk in place of it.*
                                  2 T apple cider vinegar
                                  2 eggs
                                  3T melted coconut oil


                                  1. Thinly slice tomato for garnishing top of loaf b4 baking (roma is wonderful for this)

                                  2. Preheat oven to 325 and coat a 9x5 loaf pan with cooking spray.


                                  3.Mix dry ingredients in a large bowl and set aside.


                                  4.Shred your zucchini & mix with your dry ingredients, then add your diced peppers, scallions, basil, and cheese and coat well, this mixture was dry still and coated all of the veggies nicely.

                                  5.Add your milk and vinegar into a glass and stir well let sit for a few minutes till thickened. You can use buttermilk and add only 1 T of vinegar to it, But I like the taste of the sour it gives the bread just mixing in the vinegar, Reminds me of sourdough.

                                  6.In a separate bowl mix all your wet ingredients and then stir mixture into dry ingredients until moistened, this was a very thick batter.


                                  7.Scoop it into your pan and level it off, top with thin slices of tomato and then sprinkled a little more of the cheese blend over the top to get nice and golden.


                                  8.Baked til toothpick comes out of the center clean. Approx 70-80 minutes depending on your oven, let cool for at least 10 minutes before turning out to a rack to cool for a minimum of 40 minutes more b4 slicing, If you can wait that long.





                                  I loove this toasted with cream cheese or butter slathered on it YUM!


                                  • Re: Share Your Top Tower-to-Table Recipe for a Chance to Win $100! [Contest]

                                    My family loves this recipe and I make it often! Peppers, kale, squash and tomatillos grow really well in my Tower Garden so this recipe is great to use all these ingredients.


                                    Enchilada-style Poblano Casserole


                                    4-6 Poblano peppers (from Tower Garden)

                                    1 pound ground turkey

                                    1 medium butternut squash, peeled & cut into medium dice (from Tower Garden)

                                    ¾ medium onion, chopped

                                    1 cup diced carrots

                                    2 cups kale, chopped (from Tower Garden)

                                    2 ½ teaspoons sea salt

                                    2 teaspoons cumin

                                    1 ½ teaspoons chili powder

                                    1 ½ teaspoons ground coriander


                                    Sauce Ingredients:

                                    1 ½ pounds tomatillos,  husked & rinsed (from Tower Garden)

                                    1-2 serrano or jalepeno chiles (from Tower Garden)

                                    ¼ medium onion

                                    3 garlic cloves

                                    ¾ teaspoon sea salt



                                    1. Preheat oven to 375 degrees F.
                                    2. To make the sauce:  Bring a large pot of water to a boil over high heat.  Boil the tomatillos and Serrano or jalepeno peppers for 10-12 minutes, or until skins have shriveled slightly and the fruit has turned a dull green. Drain and remove any stems.  Place the tomatillos and peppers in a blender or food processor.  Add the onion, garlic, sea salt.  Blend until smooth.
                                    3. Brown the ground turkey in a deep skillet over medium heat until cooked through. Drain off any grease.  Add squash, onion, carrots, kale and spices.  Saute’ for 10-12 minutes until vegetables have softened slightly.
                                    4. Cut each Poblano pepper lengthwise, removing & discarding stems and seeds.
                                    5. Pour approximately ½ of sauce into a 9x12 glass baking dish, spreading evenly over the bottom of the dish.  Place Poblano peppers on top of sauce, cut sides facing up.  Arrange peppers to fit and cover bottom of dish.  Spoon turkey & vegetable mixture on top of Poblano peppers.  Top with remaining sauce, covering evenly.
                                    6. Bake, covered, for 15 minutes, then uncovered for 15 additional minutes.

                                    Delicious as is, or served with avocado or guacamole.