Happy October everyone, or as I like to call it, FUN MONTH! October is my birthday month, and I am not one to shy away from a birthday celebration. In fact, I like to extend it out for an entire month, hence the name fun month. I have so much great stuff lined up for October, both personally and professionally, and I’m excited to kick it off today!
I would love to celebrate the end of my 31st year with drinks, happy hours, pedicures, and pool time with each and every person who reads this blog, but since that’s not possible, I thought I’d spread the fun around in the form of giveaways! Each week for the month of October, I’ll be giving away a different awesome product that I use and love. Winners will be announced on Friday’s, then we’ll relax all weekend, and do it all again the following week.
This week I’m getting the ball rolling by giving away an entire set of 11 different Gourmet Garden herbs! I’ve been talking about these herbs for months, and have used them in everything from apple pancakes, to lemongrass cookies, to a bean salad. These tubes are super convenient, especially now that everyone’s summer gardens are beginning to dwindle. Not to mention all the herbs are organically grown, and they totally save you all that chopping time. Fresh herbs are no doubt the best way to cook, and Gourmet Garden makes it simple for even the most inexperienced, or the most time-crunched, cook. My favorite spices are the lemongrass and ginger, both traditionally difficult to deal with fresh, but I’m finding great uses for the chili pepper, garlic and cilantro as well. The possibilities are limitless! To win the full set that comes in a cute, reusable lunch sack, leave a comment below and tell me what you would make with them. Be sure to leave your email where I can reach you.
If you’re wondering what the heck you’re going to make with all those herbs, check out this awesome pork and brussels sprout stir fry that I whipped up using the garlic and chili pepper varieties! This is a great option for a quick, weeknight meal.
Pork and Brussels Sprout Stir Fry recipe adapted from Rachel Ray
- 3 tablespoons oil
- 1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
- 1 pound brussels sprouts, halved
- 2 scallions, whites and greens sliced separately
- 2 T Gourmet Garden garlic
- 2 T Gourmet Garden chili pepper
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1/4 c bean sprouts
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites, garlic and chili pepper; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens and bean sprouts.