-1 med. black radish, julienned
-2 T. fresh lemon juice
-1 Granny Smith apple, cut in half & cut into very thin slices
-1 lg. carrot, julienned
-1/2 stalk of celery, very thinly sliced
-1 T. unsalted, roasted sunflower seeds
-drizzle of fruity olive oil
-2 T. roughly chopped fresh mint
-Sea salt, to taste
Combine radish and lemon juice in a small bowl and let sit for 30 minutes.
When softened a bit, add apple and carrot.
Drizzle with olive oil to moisten all ingredients.
Stir in sunflower seeds. Sprinkle with mint and salt to taste. Enjoy!
-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
6 to 8 servings
-¾ c. plus 1 T. extra-virgin olive oil, more for serving
-¼ c. packed fresh oregano leaves
-3 T. packed fresh thyme leaves
-1 t.coarse kosher salt, more to taste
-3 pita breads, whole wheat or regular
-1 ½ lb. small, thin eggplant like Japanese or Italian
-3 garlic cloves, minced
-⅓ c. plain Greek yogurt
-Juice of 1/2 lemon, more to taste
-½ t. black pepper
-Fresh mint leaves, for garnish (optional)
-Pitted, sliced dates, for garnish (optional)
-Pomegranate seeds, for garnish (optional)
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired. Enjoy!
-3 cloves garlic
-2 bird’s eye chilies (aka Thai chilies)
-2 Japanese eggplants
-1 1-inch piece ginger
-1 bu. mint
-10 oz. Taiwanese bok choy
-8 oz. soba noodles
-2 T. mirin
-2 T. soy sauce
-1 T. sesame oil
Heat a large pot of water to boiling on high. Wash and dry the fresh
produce. Peel and mince the garlic and ginger. Trim off the stems of
the eggplants and slice them on an angle, turning the eggplant after
each cut to create oblique-cut pieces. Thinly slice the scallions on an
angle, separating the white bottoms and green tops. Roughly chop
the cilantro. Pick the mint leaves off the stems. Roughly chop the
Taiwanese bok choy.
Once the water is boiling, add the soba noodles and cook 4 to 5
minutes or until tender. Drain, rinse under cold water and set aside.
While the noodles cook, in a large pan (nonstick, if you have one),
heat 2 teaspoons of olive oil on medium-high until hot. Add the
eggplant and season with a little salt and pepper. Cook 3 to 4 minutes,
or until lightly browned, stirring occasionally. Transfer to a plate then
wipe out the pan.
Divide the noodles and vegetables between 2 bowls, removing the
bird’s eye chilies. Garnish with the green parts of the scallions and
remaining mint and cilantro. Enjoy!
From blueapron.com… Read the rest
-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Freshly ground black pepper
Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.
Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!
By Gina Marie Miraglia Eriquez, Gourmet Live on
-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper
Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.
Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.
Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).
Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!
Serves 4 as a side; 2 as a main
1 bu. Lacinato kale, chopped very small
1 c. fresh mint, minced
1 c. walnuts, chopped
Spicy Peanut Dressing
3 T. smooth natural peanut butter
3 T. warm water
3 T. rice wine vinegar
1 T. pomegranate molasses
1 T. soy sauce
1 t. fresh garlic, minced
2 t. fresh ginger, peeled & minced
1 t. sesame oil
1 t. dried red chili flakes
Toss the chopped kale, chopped mint and the walnuts
together. Set aside.
Put the peanut butter, warm water, garlic, rice wine
vinegar, pomegranate molasses, soy sauce, minced ginger,
sesame oil and red chili flakes into a blender and whirl
away at high speed until everything is smooth.
Toss the dressing with the salad, to taste. Enjoy!
Adapted from dymnyno on food52.com, 6/12
-1-2 zucchini (14 oz. worth )
-1 garlic clove, finely sliced
-4 1/2 oz. feta cheese, crumbled
-2 T. finely chopped fresh mint
-2 T. finely chopped fresh oregano
-zest of 1/2 lemon
-2 T. all-purpose flour
-2 eggs, beaten
-9 oz. strained plain yogurt
-1 T. finely chopped fresh dill
Top and tail the zucchini and cut them in half lengthwise. Cut out the center and seeds (if there are any) as this part is too watery for frying. Grate all zucchini.
Put the zucchini into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, salt, pepper and eggs. Mix well.
Heat oil in a large, wide frying pan over medium heat. For each fritter, drop 1/4 cup of the batter into the pan, leave space in between each and cook for 2-3 minutes on each side.
Remove, drain on paper towels and keep warm until you cook the rest of the mixture.
To make the dip: Mix the yogurt and the dill, season to taste.
Serve the fritters hot with the dip. Enjoy!