|WATERMELON w/ MINT & FETA SALAD
• 6 cups watermelon cubes, from about 1/4 of a large watermelon
• 1 tablespoon rice vinegar
• 3 ounces feta cheese, drained and crumbled
• 1 loosely packed cup fresh mint leaves
• Freshly ground black pepper
• Flaky sea salt
1. Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.
2. Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
*adapted from thekitchen
MINTY MOROCCON CARROTY COUS COUS
This Moroccan-style dish tastes good, looks good and is good for you. Enjoy it warm or at room temperature. Carrot greens are used in place of herbs instead of going to waste.
• Handful of carrot leaves and tender stemlets
• 2 tbsp freshly squeezed lemon juice
• 1 tsp kosher or coarse sea salt
• 1 clove garlic, minced
• 1/8 tsp freshly ground black pepper
• 1 1/4 cups vegetable stock
• 1 cup instant couscous
• 1/4 cup extra virgin olive oil
• 2 carrots, shredded
• 1/2 cup dried currants/cherries
• 1/2 cup pistachios, toasted and coarsely chopped
• 1 tbsp chopped fresh mint leaves
On a large cutting board, combine carrot leaves with lemon juice and salt. Using a sharp knife, chop them finely. Transfer greens and juices to a serving bowl. Stir in garlic and pepper. Set aside.
In a saucepan over medium-high heat, bring stock to a boil. Add couscous in a steady stream, stirring constantly. When mixture returns to a simmer, cover and remove from heat. Set aside for about 5 minutes, until liquid is completely absorbed.
Add couscous to carrot leaves and mix with a fork. Let stand for 5 minutes, until slightly cooled. Add oil, carrots, currants and pistachios and mix gently with a fork. Scatter mintovertop. Serve warm or at room temperature.
Makes 4 servings
*Excerpted from The Complete Leafy Greens Cookbook by Susan Sampson
MINT & CARROT-TOP CHIMICHURRI
(goes great w/ broccoli!)
• Prep time: 15 minutes
• Yield: Makes about 2/3 of a cup
• 2 cloves garlic, chopped (about 2 teaspoons)
• 1 cup fresh mint (spearmint) leaves, packed
• handful of chopped carrot tops
• 2 Tbsp red wine vinegar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 6 Tbsp olive oil
1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and carrot leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.
2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.
Will keep for several days in the refrigerator. Perfect to serve with lamb or steak or on crackers with soft cheeses
*adapted from 101cookbooks
AUNT DOLLY’S STUFFED BANANA PEPPERS
1 cup cooked rice
1 /2 tsp paprika
1/8 to ¼ tsp ground cloves
1 tsp pepper
salt to taste
¾ cup chopped onion
2 tsp garlic powder
optional: ground beef or turkey
1 can tomato sauce
1 tomato paste & 1 can water equal to tomato paste
1 tsp garlic powder
Salt & pepper to taste
2 tsp paprika
(If mix seems a little bitter add a small amount of sugar)
1. Pre cook sauce in pot on top of stove until it starts to boil; turn off and let set. Mix together ground meat, rice, eggs, onion and seasonings. Stuff the peppers.
2. Dip the tops of the peppers in flour and sear on stove top in hot skillet with a little olive oil. Place stuffed peppers in deep casserole and pour sauce in almost to the top.
3. Slow cook low temp 2 hours or longer at 300 degrees. (you can cook them 3 or 4 hours on low if using a Crockpot).
*adapted from sandyschatter
SHREDDED KALE, MINT & FETA SALAD
1 bunch kale
1/3 cup olive oil
1 teaspoon kosher salt, plus more as needed
2 medium garlic cloves, finely chopped
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
½ basket red or yellow cherry tomatoes, halved
6 ounces feta cheese, crumbled (about 1 1/2 cups)
2 tablespoons thinly sliced fresh mint leaves
Kale has sturdy leaves that make it an excellent choice for a hearty salad. In this Greek-inspired recipe, flat-leaf kale is cut into ribbons and massaged with olive oil and salt to soften it without having to cook it. Then garlic is smashed into a paste and whisked with cider vinegar, Dijon mustard, and olive oil to make a tangy, garlicky dressing. Toss the kale and dressing with cherry tomatoes, feta cheese and serve as a light, healthy lunch or a flavorful side dish next to roasted chicken or grilled salmon.
1Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and place in a large bowl. Add 2 teaspoons of the oil and 1/2 teaspoon of the salt and gently squeeze and toss the leaves with your hands until they’re coated with the oil and have softened slightly.
2Place the garlic and remaining 1/2 teaspoon of salt on a cutting board and drag the side of a chef’s knife across them at a 15-degree angle until a smooth paste forms.
3Transfer the garlic paste to a medium, nonreactive bowl, add the vinegar and mustard, and whisk to combine. While whisking continuously, add the remaining oil in a slow, steady stream until fully incorporated.
4Add the dressing to the bowl with the kale and toss to coat the leaves. Add the tomatoes, feta, scallions, and mint and toss to combine. Taste and season with salt as needed. Serve immediately.
HONEY-MINT ROASTED CARROTS
These honey glazed carrots recipe is made sweet by roasting in the oven at a high temperature until candied and caramelized.
tablespoons olive oil
1 tablespoon raw honey
½ teaspoon sea salt
chopped carrot tops
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Toss the carrots with the oil, honey and salt, until well-coated. Arrange in an even layer and bake in the oven until browned and caramelized, about 30 minutes.
While the carrots roast, in a small bowl combine, chopped mint, chopped carrot tops, crumbled feta and a dash of balsamic vinegar/glaze and toss or lightly whisk. Set aside.
Once carrots are done, allow to cool on the pan for a few minutes and then drizzle your sauce over the carrots and serve at warm or at room temperature.
*adapted from feedmephoebe
PAN WILTED KALE
2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 bunch kale, tough stems removed and leaves coarsely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.
Cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper.
Season to taste and enjoy. Goes well in pastas, or with couscous, rice, or quinoa or also as a side dish for meat or fish
*adapted from MayoClinic
POLENTA (OR RICE) & CHEESE STUFFED PEPPERS
Coarse salt and ground pepper
1 package (10 ounces) polenta (or recipe above)
1 cup shredded asiago cheese
2-3 peppers, halved lengthwise through stem, ribs and seeds removed
1. Place peppers in a large baking dish; fill with polenta mixture.
2. Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
3. Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.
*adapted from marthastewart
ASIAN BROCCOLI RICE BOWLS
• 1 lb. broccoli, ends trimmed
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. peanut oil
• 1 Tbs. Asian sesame oil
• 1 large garlic clove, finely chopped
• 1 Tbs. sesame seeds
• 1 Tbs. soy sauce
• 1 Tbs. rice vinegar
• cooked rice
• chopped mint for garnish
1. Preheat an oven to 475°F.
2. Arrange the broccoli spears in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. In a small dish, stir together the peanut and sesame oils and the garlic. Brush the broccoli spears on all sides with the oil mixture.
3. Roast the broccoli, turning once, until the stems are nearly crisp-tender and the florets are beginning to brown, about 10 minutes. Remove the pan from the oven and sprinkle the broccoli evenly with the sesame seeds. Continue to roast until the seeds are toasted, the stems are crisp tender and florets are browned, about 5 minutes more.
4. Remove the pan from the oven and arrange the broccoli on a platter. Drizzle with the soy sauce and vinegar and serve warm or at room temperature. Serves 4.
5. Variation: To prepare broccoli with garlic oil, omit the peanut and sesame oils, sesame seeds, soy sauce and rice vinegar. In a small bowl, stir together 3 Tbs. olive oil and the garlic. Arrange the broccoli on the baking sheet. Season with salt and pepper and brush with the garlic oil. Roast for about 15 minutes. Drizzle 2 tsp. fresh lemon juice over the broccoli and serve atop the rice
*adapted from williamssonoma,
EZ PAN ROASTED BROCCOLI
• 1.5 lbs broccoli
• 1 Tbs. olive oil
• 1 large garlic clove, thinly sliced
• 1/4 tsp. red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 3 Tbs. water
1. Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick
2. In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
3. Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.
*adapted from 101cookbooks
BACK-TO-SCHOOL AGUA FRESCA
• ½ watermelon, chopped
• 1/2 cup water
• 24 mint leaves, divided
• 3 tablespoons super-fine sugar, divided
1. Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.
*adapted from marcelavalladolid