Make-Ahead Memorial Day Menu!

This entire Memorial Day menu can be prepped at least a day in advance. Including Tuscan Kale Caesar Slaw!

For entire menu go to Epicurious.

TUSCAN KALE CAESAR SLAW

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

 

Your AeroGarden Kale is perfect for this recipe! Never go without that fresh-organic-homegrown taste.

INGREDIENTS

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
  • **Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

 PREPARATION

  • Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
  • Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
  • Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Makes 4 to 6 servings

Courtesy of Epicurious

 

 

Bad Garden Bugs

Part 1

Little bugs can find their way to your garden by riding in on clothing, on other plants or produce, or through an open window or door. If you find some unwanted guests, spray your plants with water to wash them off. Make sure you spray UNDER the leaves as bugs usually reside there. For more persistent pests, an insecticidal soap may be used.

The most common pests for indoor gardens are aphids, mealybugs, scales, spider mites, thrips, and whitefly.

Aphids

These “plant lice,” weaken the plant by sucking the liquid out of its leaves, resulting in curled-wilted-yellowish leaves and ultimately stunt plant growth.

Aphids are small (1/8 inch long), soft bodied, pear-shaped insects that may be green, yellow, brown, red or black in color depending on species and food source. Generally adults are wingless, but some can grow wings, especially if populations are high. They have two whip-like antennae at the tip of the head and a pair of tube-like structures, called cornicles, projecting backward out of their hind end.

Planet Natural

TREATMENT

A natural remedy are Rhubarb leaves, which are semi-poisonous to aphids and can be brewed into a tea.

  • Pour boiling water over crushed rhubarb leaves and let soak for three days
  • Strain and remove leaves
  • Add a few drops of detergent
  • Dilute tea with water and spray over infested plants
  • Repeat every 10 days

 

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

YIELD
4 servings
ACTIVE TIME
45 minutes
TOTAL TIME
45 minutes

INGREDIENTS

For the hollandaise:

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1/2 teaspoon (or more) kosher salt

For the eggs and assembly:

  • Kosher salt
  • 4 English muffins, split
  • 2 tablespoons unsalted butter, softened
  • 8 slices Canadian bacon or thick-cut ham
  • 8 large eggs
  • Olive oil (for greasing; optional)
  • 1 tablespoon sliced chives
  • Paprika (for serving; optional)

PREPARATION

Make the hollandaise:

Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.

Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. at a time.

Assemble the eggs Benedict:

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.

Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.

Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Top each muffin half with bacon.

Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.

With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.

Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.

When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.

Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.

Do Ahead

To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.

Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it’s too thick, whisk in hot tap water 1 tsp. at a time.

Cooks’ Note
Hollandaise can also be made using an immersion blender and tall glass or jar. The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

Seed Pod Growth

  • If mixing different types of Seed Pods together in one garden, remember to prune faster growing plants from the top so the Light Hood remains at the lowest position until all plants are well established.
  • Tomatoes should not be mixed with other plants, as they spread out substantially as they grow. Other smaller plants will not get enough light and nutrient to grow well with tomatoes.
  • As your plants grow, you may see some dead or brown leaves, especially at the lower part of the plant. This is perfectly normal. Remove these leaves with scissors or pinch them off with your fingers.

20170508_133710 (1)

SCALLOPS WITH ASIAN NOODLE SALAD

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

107069

YIELD
Makes 4 servings

INGREDIENTS

Salad

  • 4 ounces bean thread noodles (cellophane noodles)*
  • 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size strips seeded peeled cucumber
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla)*
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce*

Scallops

  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon finely chopped lemongrass*
  • 1 large garlic clove, chopped
 PREPARATION

For salad:

  1. Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
  2. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:

  1. Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
  2. Divide salad among 4 plates; top with scallops and serve.

Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

Courtesy of Epicurious

TIP OF THE WEEK

Top Tips for Great Growth

  • Set your Light Hood/Grow Lights to the lowest position when starting a new Seed Pod Kit.
  • Always keep your Grow Lights as close to your plants as possible, taking care to trim back the tallest plants so they do not actually touch the Grow Lights. As they mature, plants should be 1 – 2 inches below Grow Lights.
  • Replace your CFL Grow Lights every 6 months for maximum growth and harvests. LED Grow Lights have a 3 – 5 year life span.
  • Be brave enough to prune. Pruning promotes greater health, larger harvests, and more beautiful plants.
  • Plants will grow into each other’s space and block light. To keep all plants in your garden healthy, trim back the leaves from the sides of the plant.
  • Harvest frequently to maintain a healthy garden, but take no more than 1/3 of any plant at a time.
  • For best growth, keep water level near the fill line. Don’t wait for the ‘Add Water’ alert!
  • AeroGarden plants love a fresh water bath! For extra care, you may empty the water out of your bowl every other feeding time (once monthly) and refill with fresh cool water and then add nutrients.

Carolina Ghost pepper