Have some extra sage to use up? Apply the classic steakhouse butter-basting technique to slabs of butternut squash and turn it into a hearty vegetarian main dish.
- 1 large butternut squash (about 3 lb.), preferably one with a long thick neck
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, cut into pieces
- 6 sage leaves
- 2 garlic cloves, crushed
- 1 Tbsp. fresh lemon juice
- Kosher salt, freshly ground pepper
- Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4″-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
- Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
- Transfer squash steaks to plates and spoon sauce over.
Recipe from: Epicurious
Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!
Ever wondered how to use all of the thyme that keeps growing and is so prolific in your AeroGarden?
Unlike many herbs, one of thyme’s main properties is that it withstands long, slow cooking . It also enhances the flavor of other herbs without overpowering them. This makes it the perfect match for stews, casseroles or soups.
Also, Keep thyme in mind at Thanksgiving when planning the turkey stuffing , or to add to the turkey pot pie made with leftovers. It mixes well with basil, bay, chili, clove, marjoram, oregano, parsley, rosemary and other herbs for more complex recipes. Give thyme a try in your next recipe.
The most frequent mistake made by new AeroGardeners growing fresh herbs is in NOT trimming back basil. Basil grows like a weed in the AeroGarden, and often excited gardeners raise the light hood quickly to accomodate it. Don’t do it! Raising the light hood diminishes light to all the other plants, and they need it more. Instead, trim back that basil. Again and again! The more you trim basil, the more it bushes out. For every one branch you trim, two new ones appear!
Start trimming after the second set of true leaves and never look back. Enjoy your harvests in soups, salads, pastas and more. By aggressively trimming back your basil and keeping the lights down low, you’ll not only harvest more low growing herbs like thyme and oregano, you’ll also harvest more basil too!