2024-04-25T14:45:00
(BPT) – Have you ever grown salsa in your garden? What about potato salad? You can, with spring’s hottest culinary trend called “yard-to-table.” It brings farm-to-table home and is about growing your own vegetables for the dishes you love to cook. It’s fun, healthy and easy, with a little planning and the right help. Lowe’s recently partnered with Queer Eye’s New York Times bestselling cookbook author Antoni Porowski to get people started on their own yard-to-table smorgasbord — complete with exclusive new recipes.
Porowski recommends beginning with a few herbs that you use often in the kitchen, like basil or parsley. He also urges everyone to seek a little professional advice to determine what grows best and when in their particular area. Not only are Lowe’s red vest associates — experts in all things garden — available every day to offer insight and help identify which plants may grow best for shoppers, but Lowe’s is also holding a DIY workshop, “How to Grow a Salsa Garden” in stores nationwide on April 27.
This free workshop is exclusive to MyLowe’s Rewards members, a new loyalty program that offers a seamless and rewarding shopping experience. Members also receive exclusive perks like free standard shipping on eligible online purchases, free gifts and member-only offers.
Porowski also suggests thinking about favorite dishes when selecting herbs, vegetables and fruits for an edible garden. Love a summer pasta? How about potato salad? Sweet tooth? It’s important to break down ingredients needed for these go to recipes.
That said, Porowski also recommends planting versatile veggies and fruits that are easy to grow in just about any climate and conditions, from a balcony planter to a full garden. For example, cucumbers are a staple in everything from cucumber salad to Porowski’s Mediterranean Garden Pasta. Berry varieties lend themselves to Porowski’s Pear Blackberry Cobbler with Sage Brown Butter or a Spicy Strawberry Refresher Mocktail.
Interested in these yard-to-table recipe takes from Porowski? We’ve got you covered there, too. Check out Porowski’s exclusive recipes made in partnership with Lowe’s below and head over to your local Lowe’s and Lowes.com to snag all the herb, vegetable and fruit plants and garden essentials needed to create your own edible garden.
Garden Potato Salad
Serves 12-16
Ingredients:
1.5 lb Baby Yukon Gold Potatoes
1.5 lb Baby Red Potatoes
1/2 lb fresh green beans (2 cups)
1/3 c finely diced red onion
1 c finely diced celery
1/2 c finely diced radish
4 hard boiled eggs*
1 1/4 c mayonnaise
3 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp Aleppo pepper (or crushed red pepper)
1/2 c finely chopped flat leaf parsley
2 Tbsp finely chopped fresh dill
Boil potatoes until just fork tender. Remove from pot with a slotted spoon and place into a bowl of ice water to quickly chill. While potatoes are cooling, drop green beans into reserved potato water for 1-2 minutes to quickly blanch. You will know they are ready when the color of the bean turns to bright green. Drain and run under cold water until cooled. Pat dry potatoes and beans to remove excess moisture.
Into a large bowl add mayo, mustard, lemon juice, salt, pepper, garlic powder, Aleppo pepper, parsley and dill. Whisk until well incorporated.
Chop potatoes into small, bite-sized pieces. Cut green beans into roughly one inch lengths.
Add potatoes, green beans, red onion, celery and radish to the large bowl containing dressing. Hand tear eggs into rough pieces and add to bowl. Stir with a wooden spoon or spatula until all vegetables are fully dressed.
*Quick tip for easy hard boiled eggs: preheat air fryer to 250. Place eggs in air fryer and cook at 250 for 15 minutes. Remove and place in an ice water bath.
Mediterranean Garden Pasta
Serves 6 as a main, 12-15 as a side
Ingredients:
For pasta:
1 lb of your favorite pasta (ziti, penne, farfalle or spaghetti work beautifully)
15.5 oz can of garbanzo beans drained and rinsed
2 c diced cucumber (if not using mini or English, remove seeds before chopping)
1 c quartered cherry tomatoes
1/2 c thinly sliced red pepper
1/4 c finely minced shallot
1 large carrot shaved into strips with a vegetable peeler and cut in half
2 packed c baby spinach roughly chopped
1 packed c curly parsley finely minced (stems and all)
1/2 c Castelvetrano olives roughly chopped
1/2 c pickled beets diced
1/4 c pepperoncini finely diced
7 oz feta crumbled or diced
Dressing:
2 Tbsp mayonnaise
2 Tbsp Dijon mustard
1/2 c fresh lemon juice (approx. 4 large lemons)
3 large cloves of garlic grated
1/2 c olive oil
1 tsp salt
1 tsp pepper
2 Tbsp fresh oregano leaves finely minced
Cook pasta according to directions. Make sure to not overcook as will become mushy and break when added to vegetables and dressing. Slightly underdone is perfect as pasta will absorb dressing as it sits. Strain and rinse under cold water to stop cooking. Set aside.
In an extra large bowl whisk together all dressing ingredients. Add garbanzo beans and mash with a fork until at least half of the beans are roughly mashed.
Add cucumber, tomato, red pepper, red onion, carrot, spinach, parsley, olives, beets, pepperoncini and feta. Stir all together very well to evenly distribute ingredients and fully coat with dressing. Add pasta and gently fold it in with a rubber spatula to prevent breaking. At this point pasta is ready to serve but will become even more flavorful if allowed to sit in refrigerator for 1-2 hours or overnight.
Pear Blackberry Cobbler with Sage Brown Butter
4 heaping c quartered, cored and sliced pears
6 oz (one pint) blackberries
1 c brown sugar
1/2 c water
1/2 tsp white pepper
Pinch salt
3/4 c sugar
1 1/2 c self rising flour
1 c milk
2 tsp vanilla
12 Tbsp (1.5 sticks) unsalted butter
2 packed Tbsp fresh sage leaves
1 c chopped pecans
Preheat oven to 400. Place butter and sage leaves into a 9 x 13 pan and put in oven. Let cook until butter solids separate and brown and sage becomes crispy (12-14 min). You will know you are close when butter begins to smell nutty and butter turns amber in color. Dark brown bits are what you are after. Once your butter has reached this stage, remove from oven and set aside.
Turn oven down to 350.
While butter is browning put pears, brown sugar, water, white pepper and salt into a sauce pan. Bring to a boil over medium high heat and continue to cook for about 10 minutes until pears become tender and liquid becomes syrupy.
In a medium sized bowl mix sugar, flour, milk and vanilla. Stir just until no lumps remain in batter. Add to melted sage butter by pouring into middle of pan (DO NOT MIX).
Spoon pears and their liquid over the batter, again do not mix. Stud with blackberries and sprinkle pecans over the top in an even layer.
Bake at 350 for 30-35 min. Cobbler is done when lightly browned and internal temp is 190.
Serve plain, with whipped cream or your favorite vanilla ice cream.
Spicy Strawberry Refresher
Makes one mocktail
2 medium sized strawberries, chopped
1 slice fresh jalapeño
1 tsp sugar
1 tsp fresh whole cilantro leaves
pinch salt
About 1 oz ginger beer
Fresh orange juice
To a 16 oz glass, add strawberries, jalapeño, sugar, cilantro and salt. Muddle together in bottom of glass. (If you don’t have a traditional muddler the handle of a wooden spoon may be used.)
Add 1/2 c ice and ginger beer, stir vigorously.
Top with a splash of orange juice.
Enjoy!
