Happy Friday AeroGardeners! This weeks Photo of the Week winner is Michael Parks with his awesome Gypsy Hybrid Peppers! The AeoGarden ULTRA LED is fantastic for growing tall plants like these. Thanks for posting Michael! Please email us at email@example.com to receive your free seed kit ($17.95 value).
Are you hungry AeroGardeners? Want a great dish to start the week off right? Use ingredients from your AeroGarden and make CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH.
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
How about we start off the week with a delicious, flavorful Grilled Skirt Steak with Herb Salsa Verde! Use flat-leaf parsley, tarragon, savory and mint straight out of your AeroGarden for the mouthwatering dish. Courtesy of Epicurious.com!
GRILLED SKIRT STEAK WITH HERB SALSA VERDE
YIELD: Makes 6 servings
1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
1 cup coarsely chopped flat-leaf parsley leaves
1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10″ pieces
Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.
Photo of the Week from Shawna Melton. This close up shows beautiful green leaves AND the most exciting part of growing . . . a tiny bud that will grow up to be a tasty pepper! Remember to pollinate the flowers when they appear; just a gentle shake of the plants should do it. And thanks for mentioning the ‘rinse and refill’ which can be very beneficial. Once a month just empty the water and refill with fresh water and nutrients. Thanks for posting, Shawna! Happy Gardening!