Butternut Squash Steaks with Brown Butter–Sage Sauce

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.

butternut-squash-steaks-with-brown-butter-sage-sauce-recipe-BA-101518

INGREDIENTS

  • 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

PREPARATION

  1. 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.
  2. 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.
  3. Transfer squash steaks to plates and spoon sauce over.

Recipe from: Epicurious

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

The Thyme is Right

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.

Trim Back Basil for Bigger Harvests

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!