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Got Herbs? Greenhouse Herb Recipes

Broccoli & Herb Fritatta

1 lb. broccoli
1 large eggs, beaten
Coarse sea salt
1/4 tsp. freshly ground pepper
1/2 c. freshly grated parmesan cheese
2 tbsp. fresh basil leaves, chopped
2 tbsp. olive oil or unsalted butter


  1. Bring a large pot of salted water to a boil over high heat. Add stems and floretes to boiling water.  With a sharp paring knife, check to see if the broccoli is tender all the way through. Transfer the pieces to ice water as they're done. When cool, drain the broccoli well and chop it finely.
  2. Heat the broiler and position a rack 8 inches from the element. In a large bowl, combine the eggs, broccoli, cheese, basil, 1 tsp. salt, and the pepper.
  3. Heat the butter and oil in an ovenproof 10-inch nonstick skillet over medium heat. When the butter and oil are hot, add the egg mixture, spreading it evenly. Turn the heat to very low and cook until the mixture is mostly set, 15 to 18 min. The surface will still be undercooked, but the edges will be firm and visibly lighter in color. Move the skillet to the oven and broil until the frittata feels just firm throughout, about 5 min.
  4. Let the frittata cool to room temperature before cutting into wedges to serve.

Baby Red's Potato Salad


2 pounds clean scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on.
  4. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
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