Photo of the Week!

Dick Moore 05.22.2015

Happy Friday AeroGardeners! This week’s Photo of the Week winner is Dick Moore with his awesome Salsa Garden! Looks like you’re going to be eating some delicious homemade salsa this Memorial weekend! Thanks for posting Dick. Please email us at customerservice@aerogrow.com to receive your free seed kit ($17.95 value).

Guess What’s Growing Wednesday!

Snapdragons

Happy Wednesday AeroGardeners, let’s play “Guess What’s Growing Wednesdays!” Today we have a flower that is known as “Rabbit’s Lips” in Asia and “Lions Lips” in Holland, these stunning flowers tend to attract bees and butterflies to you garden. Do you think you know your flowers? Well, let us know by leaving a comment with the name of the flower on our Facebook page. ‪#‎Aerogarden‬

 

 

THAI GROUND-PORK SALAD WITH MINT AND CILANTRO

thai ground pork with mint and cilantro 05.18.2015

Enjoy a delicious ground-pork salad by using fresh mint and cilantro right out of your AeroGarden! 

INGREDIENTS

1 bunch fresh cilantro with roots
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne

 

PREPARATION

This recipe can be prepared in 45 minutes or less.

Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.

In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.

Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat. Courtesy of Epicurious.com

Want to get your body in shape for summer? Use fresh Italian Parsley and Baby Greens grown right in your AeroGarden to create this delicious Lemony Crab Salad. Courtesy of Epicurious.com.

LEMONY CRAB SALAD WITH BABY GREENS

YIELD: Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes

INGREDIENTS:
1 pound fresh crabmeat, picked over
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh Italian parsley
1 5-ounce package mixed baby greens (about 8 cups)
1/4 cup extra-virgin olive oil

PREPARATION:
In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

Lemony Crab Salad with baby Greens