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.

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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

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

This salad highlights the many green herbs that you can grow in your AeroGarden. This salad is a crunchy, flavor packed salad great for this upcoming Fall.

INGREDIENTS

    • 1/4 cup olive oil, divided
    • 1 cup raw shelled pumpkin seeds
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon kosher salt, plus more
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon honey
    • 1/4 teaspoon freshly ground black pepper
    • 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
    • 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
    • 4 cups (packed) mixed  herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
    • 1/2 cup chopped chives

PREPARATION

    1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
    2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
    3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
  1. Do Ahead
    1. Dressing can be made 5 days ahead. Chill in a resealable container.

Recipe from: Epicurious

Butternut Squash and Sage Soup with Sage Breadcrumbs

This is the perfect Thanksgiving soup recipe that uses your AeroGarden herbs!

YIELD
Makes 6 servings

INGREDIENTS

  1. Soup:
    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons olive oil
    • 2 cups chopped onions
    • 2 tablespoons chopped fresh Italian parsley
    • 2 teaspoons chopped fresh sage
    • 4 cups 1/2-inch cubes peeled seeded butternut squash
    • 1 1/2 teaspoons coarse sea salt
    • 1 garlic clove, minced
    • 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
  2. Breadcrumbs:
    • 2 crustless slices fresh whole grain wheat bread, torn
    • 4 teaspoons butter
    • 1 tablespoon finely chopped fresh sage

PREPARATION

  1. For soup:
    1. Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
    2. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
  2. For breadcrumbs:
    1. Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
    1. Ladle soup into bowls. Sprinkle with breadcrumbs.

Recipe from Epicurious

Herbed Stuffing

The beauty of stuffing is its adaptability. It can be almost endlessly enhanced. Use one of the variations below with your fresh AeroGarden herbs, or experiment to create your own specialty.

YIELD
Makes 8 servings—about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside

INGREDIENTS

    • 8 tablespoons (1 stick) unsalted butter
    • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
    • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
    • 1 (14-ounce) package seasoned bread stuffing cubes
    • 1/3 cup fresh parsley, chopped
    • 1 teaspoon celery salt
    • 1 teaspoon dried sage, crumbled
    • 1 teaspoon dried rosemary, crushed
    • 1/2 teaspoon dried thyme, crumbled
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
See how to dry your AeroGarden Sage, Rosemary, and Thyme here:

PREPARATION

    1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
    2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
    3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
    4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  1. Variations:
    1. Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
    2. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
Test-Kitchen Tips:
•Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it’s important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the “danger zone” (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be made on the same day as baking.
•Stuffing baked outside of the turkey won’t be soaked in the turkey’s juices, so extra stock is drizzled on top to keep it moist.
Recipe from Epicurious

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme, that you can harvest from your AeroGarden!

YIELD
Makes 8 to 12 servings

INGREDIENTS

  1. Herbed Salt:
    • 1/3 cup plus 1 tablespoon coarse kosher salt
    • 1 1/2 teaspoons dried rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 1 1/2 teaspoons dried thyme
    • 1 teaspoon black peppercorns, crushed
    • 3 small bay leaves, coarsely torn
    • 1 teaspoon finely grated lemon peel
  2. Turkey:
    • 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
    • 1 large onion, chopped
    • 1 large celery stalk, chopped
    • 1 whole lemon, chopped with peel
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried rubbed sage
    • 1 teaspoon dried thyme
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 cups (or more) Golden Turkey Stock
  3. Gravy:
    • 3 1/2 cups (about) Golden Turkey Stock
    • 2/3 cup chopped shallots
    • 1/2 cup all purpose flour
    • 1/2 cup dry white wine
    • 2 tablespoons Dijon mustard
    • 2 teaspoons chopped fresh rosemary

PREPARATION

  1. For herbed salt:
    1. Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
  2. For turkey:
    1. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
    2. Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
    3. Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
  3. For gravy:
    1. Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
    2. Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
    3. Serve turkey with gravy.
Recipe from: Epicurious

New Ways to Top Your Hot Dogs This Summer

Here’s how to make the best hot dog toppings happen:

1. Spice up classic condiments

Old Bay Mayo: Stir 2 Tbsp. fresh lemon juice and 1 tsp. Old Bay seasoning into 1/2 cup mayonnaise; adjust to taste.

Harissa Ketchup: Stir 1 tsp. harissa paste into 1/2 cup ketchup; adjust to taste.

Maple Mustard: Stir 1/4 cup maple syrup into 1/4 cup Dijon mustard; adjust to taste.

Chipotle BBQ Sauce: De-seed and mince 1 canned chipotle in adobo, stir into 1/2 cup barbecue sauce; adjust to taste.

2. Grill your toppings

Onions: Slice 2 red or yellow (or a mix of both) medium onions into thick rounds and grill until charred and soft.

Peppers: Quarter 2 peppers (a mix of bell and/or poblano) and remove seeds. Grill until charred and softened, then thinly slice.

Corn: Grill 2 husked ears of corn until charred, then slice kernels off.

Tomatoes: Thread 1 pint cherry tomatoes on skewers (or use a grill basket) and grill until charred and softened.

3. Add crunch with pickles

Make your own quick pickles—or just jazz up the store-bought kind.

Pickled Carrots: Shave 2 medium carrots into thin ribbons with a vegetable peeler and combine with 1/2 cup white wine vinegar, 1 tsp. kosher salt, and 1 tsp. toasted cumin seeds in a medium bowl. Let sit at least 10 minutes and strain before serving.

Pickled Cabbage: Place 1 cup thinly sliced purple cabbage in a large heatproof container or bowl. Toast 1 Tbsp. caraway seeds in a small pot over medium heat, then add 1 cup apple cider vinegar, 1 Tbsp. sugar, and 1 Tbsp. salt and bring to a boil. Pour over cabbage and let sit at least 10 minutes. Strain before serving.

Dill Pickle Relish: Combine 1 cup diced bread and butter pickles and 1/2 cup coarsely chopped fresh dill.

Scallion Kimchi: Combine 1/2 cup thinly sliced kimchi and 1/3 cup thinly sliced scallions.

4. Try a Combo

Of course, you can mix and match these toppings any way you like. But here are the combos we couldn’t stop eating in the Epi Test Kitchen.

“The German”: For a bratwurst-inspired dog, layer on Maple MustardPickled Cabbage, and Grilled Onions.

“The Sweet + Smoky”: For a dog that hits all the spicy sweet and smoky spots of your favorite backyard barbecue, layer on Chipotle BBQ SauceSweet Dill Pickle Relish, and Grilled Corn.

“The Garden Dog”: Old Bay Mayo provides a creamy base for tart Pickled Carrots and smoky Grilled Peppers.

“The Fire Starter”: If spice and brine are your beats, mix together Harissa KetchupScallion Kimchi, and Grilled Peppers.

“The Southern Belle”: For a combo that’s even better than your favorite summer succotash, top your dog with Old Bay MayoGrilled Tomatoes, and Grilled Corn.

 

Courtesy of epicurious

Texas Caviar

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This fresh and spicy dip is great for any summertime BBQ or picnic. It’s simple, quick, and almost all the ingredients you can grow in your AeroGarden. So next time someone asks you to bring a side dish to their party, you don’t even need to think twice, this Texas Caviar will have everyone asking for more.

INGREDIENTS

  • 3 16-oz cans black-eyed peas, drained and rinsed of all juice
  • 2 16-oz cans corn, drained
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon fresh oregano
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon black pepper
  • 1/2 bunch fresh parsley, chopped
  • 3 fresh jalapeño chiles, chopped
  • 1 cup diced cherry tomatos
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced
  • 1 avocado, diced

PREPARATION

  1. In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
  2. Serve with old-fashioned saltine crackers or with corn tortilla chips.

Recipe From:  Epicurious

Cilantro Jalapeno Margarita!

Many margs are far too sweet with their added artificial lime flavoring or too much fake sugar. A good margarita should be light, refreshing and fresh. This recipe not only gives homage to an authentic margarita but it has the perfect hint of cilantro and jalapeno for a fresh and spicy kick.

INGREDIENTS

    • 1 lime wedge
    • 1 to 3 thin slices jalapeno (stemmed, seeded, sliced lengthwise)
    • 2 cilantro sprigs
    • 1 1/2 oz. blanco tequila
    • 1 oz. fresh lime juice
    • 1 oz. Countreau
    • 1/2 oz. agave syrup or simple syrup
    • 6 to 10 ice cubes

PREPARATION

  1. Muddle jalapeno and one of the cilantro sprigs. Add the tequila, lime juice, Cointreau, agave, and ice. Cover and shake.
  2. Run the lime wedge around the edge of the rim and dip in salt (or spicy salt.)
  3. Pour and enjoy!

Recipe from Epicurious

German Potato Salad

This potato salad is not only loaded with fresh herbs, but is also vegetarian and vegan friendly. Making this a perfect side dish for any backyard bbq. Try this tasty recipe out with your AeroGarden herbs- dill, chives, and parsley.

 

INGREDIENTS

  • 2 pounds halved small waxy potatoes (have some fun with colorful varieties)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon toasted caraway seeds and toss
  • Salt
  • Pepper

Add as much herbs as you like! Yum.

PREPARATION

  • Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
  • Add olive oil and apple cider vinegar.
  • Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

One way to cut down on prep time is with the Mezzaluna Herb Chopper & Cutting Board. The comfortable grip and rocking motion make quick work of herb preparation. Plus, the Mezzaluna has double blades!

 

 

 

 

Courtesy of Epicurious

Lemon Balm Honeysuckle Cocktail

Cool off with this Lemon Balm cocktail! Make with lemon vodka or white run. Try it with July’s Seed Pod Kit of the Month, Cocktail & Mocktail Herb Blend (25% OFF through July).

Lemon Balm, Lemon Mint, or Mint leaves compliment the lemon and honey in this cocktail.

 

 

Lemon Balm and Mints are pruned in the same method. Watch the video above for help with pruning.

INGREDIENTS

  • 6 tablespoons honey
  • 2 cups lemon vodka or white rum
  • 3/4 cup fresh lemon juice
  • 1 cup (loosely packed) fresh lemon balm leaves or mint leaves
  • 8 lemon slices

PREPARATION

    • Stir honey and 6 tablespoons hot water in a large pitcher until honey is dissolved. Stir in vodka and lemon juice. Add 2 cups ice cubes. Cover and refrigerate until chilled, about 2 hours.
    • Squeeze lemon balm several times to lightly bruise leaves; add to pitcher. Fill Old Fashioned glasses with ice cubes. Divide cocktail among glasses. Garnish with lemon slices and serve.

Makes 8 servings

Courtesy of Epicurious