RECIPE: Easy Summer Salad with Tomatoes, Corn, Mint

Combine 1 big heirloom tomato sliced, raw corn sliced from the cob, crumbled Feta cheese, diced Mint, sprinkled with an aromatic nutty olive oil.  So delicious and so simple!

RECIPE: Pasta with Spring Pea Pesto

You might look at peas (or the big shelling peas!) and think of frozen food dinners from your childhood, but they’re actually sweet and delicious to eat (and therapeutic to shell).

1-1.5 cups peas (from approximately 1-1.5 lbs shelling pea pods)

2 garlic cloves, diced

2 tablespoons nut of your choice (I used pine nuts here, but cashews would also be great and bring an extra sweetness to the sauce), toasted and cooled

½ cup grated Parmesan or pecorino cheese

¼ teaspoon kosher salt

Approx. ⅓ cup olive oil

Juice from 1 lemon

1 box pasta of your choice

Sliced fresh herbs (basil, mint, parsley, oregano would all be good here)- optional

Prepare a small bowl with ice water.  Bring a small pot of salted water to a boil. Drop peas in boiling water for about 2 minutes.  Drain peas and add to your ice bath.. drain your peas again.

In a food processor, combine ⅔ of your peas with the garlic, toasted nuts, ⅓ cup cheese, and salt and pulse until smooth.  With the food processor running, add in the olive oil and lemon juice.

Bring a large pot of water to a boil. Add salt, then add some more.  The key to delicious pasta is salty water!! Your boiling water should taste like the ocean!

Cook your pasta until al dente (about 2-3 minutes less than the package calls for.. trust me, it’s worth it here!).  Save about a cup of pasta water before draining your pasta. Do not rinse the drained pasta!!

In a skillet, heat ¾-1 cup of your pea pesto.  Once warm, add some pasta water, your drained pasta, and your reserved peas.  The pasta will continue cooking here. Toss or stir to coat the pasta, adding more pesto and pasta water as needed.

Top with sliced fresh herbs and remaining cheese!

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

RECIPE: Tomato Mint Cucumber Salad

2 large cucumbers, chopped

3l arge tomatoes, seeded and chopped

2/4 red onion, chopped

1/2 c chopped mint leaves

3 tbsp olive oil

1/3 c red wine vinegar

1 tbsp white sugar

1 tsp salt

salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

RECIPE: Cucumber Mint Water

Infused water is a great way to use CSA herbs and vegetables and have something refreshing and delicious to drink on hand in the summer. Cucumber and mint are gray together but use whatever veggies, herbs and fruit you have and like! Water and produce can steep in the fridge for about a day or two before you should throw the produce out and start over.

1/2 Cucumber sliced

15-20 Mint leaves

Pitcher of water

Combine and let sit in fridge. Serve alone or on ice. Pour into an ice try and freeze for fancy ice cubes for summer cocktails.

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

Quinoa Tabuleh

Ingredients

1 cup quinoa, rinsed well

2 tablespoons fresh lemon juice

1 garlic clove, minced or run through a garlic press

½ cup extra-virgin olive oil

1-2 large cucumbers or 2-3 persian cucumbers, cut into ¼ inch pieces

1 pint cherry tomatoes, halved or larger tomatoes chopped

2/3 cup parsley, chopped

½ cup fresh mint, chopped

2 scallions, thinly sliced

½ teaspoon kosher salt, plus more

Freshly ground black pepper

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Cucumber with feta, herbs and parsley

• 2 pounds Persian cucumbers, peeled
•  Salt and pepper
• ½ teaspoon grated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces feta, cut into rough 1/2-inch cubes
• 1 tablespoon sumac
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
•  Pinch of crushed red pepper
•  Pinch of dried oregano

Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.

Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

Spring Succotash

Spring Succotash

Ingredients

§                       4-5 tablespoons olive oil

§                       2 cups shucked and shelled fava beans* (can substitute fresh or frozen lima beans or peas)

§                       2 cups corn (fresh or frozen)

§                       2 diced carrots

§                       2-3 chopped spring onions

§                       2 tablespoons chopped mint or parsley

§                       Juice of a lemon

§                       Salt to taste

* To get 2 cups of shelled fava beans, start with 3 lbs of whole fava beans. Working over a large bowl, remove the outer shell by bending a pod near one of the beans, cracking the pod and then squeezing the bean with your fingers to shoot it into the bowl. Once you have filled your bowl, take the beans and boil them in salted water for 5 minutes. Shock them in ice water to preserve their bright green color. Then peel off the outer peel of the bean.

Method

1 Heat the olive oil over medium-high heat in a large sauté pan – large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.

2 Add the corn and spring onions and toss to combine. Saute for another 2 minutes.

3 Add the fava beans, which already have been blanched, and cook for one more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.

Toss in the mint and serve hot or at room temperature.

RECIPE: Zucchini Pesto

Difficulty Level: Easy

 

Ingredients:

3/4 cup blanched almonds (4 1/2 ounces)

1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini (1 1/2 pounds), half of 1 zucchini cut into matchsticks and the remainder chopped into 1/2-inch pieces
Salt
Black pepper
1 pound pasta
2 teaspoons finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano (4 ounces), plus more for serving
1/2 cup chopped mint, plus more for garnish (optional)

Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.

In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.

In a pot of salted boiling water, cook pasta. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint (if using) and the reserved almonds.

RECIPE: Sweet and Tangy Pineapple-Cucumber Salad

Serves 4 to 6
Difficulty Level: EASY

 

Serve as a side dish or condiment. It is also delicious rolled into lettuce wraps.

Ingredients:
• 3 cups chopped fresh pineapple

• 2 cucumbers, peeled, seeded and sliced

• 2 green onions, thinly sliced

• 1/4 cup roughly chopped mint

• 1/4 cup lime juice

In a large bowl, gently toss all ingredients together and serve.

RECIPE: Swe​et and Sour Delicata Squash

Difficulty Level: EASY

1. 1 pound delicata squash

2. 1/3 cup olive oil

3. 2-3 garlic cloves, peeled and lightly crushed

4. 1 tablespoon light brown or demerara sugar

5. 3 tablespoons white wine, red wine, or sherry vinegar

6. 1/4 teaspoon fine grain sea salt, plus more to taste

7. Freshly ground black pepper

8. Fresh mint, chopped

1.Trim the delicata squash on both ends. Halve lengthwise, and slice in 1/4-inch thick half moon slices.

2.In a heavy-bottomed skillet, heat the olive oil with the garlic over medium-low heat, cooking it until it is fragrant but not at all browned. Press down on the garlic cloves with a spatula or wooden spoon to release their flavor. Remove the garlic.

3.Arrange a layer of the squash slices in the heated oil. Cook, turning once or twice, until they are beginning to be golden, with some chestnut spots, on each side, but not mushy. Remove the slices with a slotted spoon or spatula and continue to work in batches until you’ve cooked all the squash slices this way.  

4.In a small bowl, mix the vinegar and sugar. Return the squash slices to the skillet and add the vinegar-sugar mix. Season with some salt an pepper, and carefully toss the squash in the mixture until it reduces and coats the slices. This won’t take long. Taste for salt and season more if necessary.  Don’t agitate them too much, or else they’ll start to fall apart.

5.You can serve the squash right away, but it is best to transfer it to a platter, covering it, allowing it to sit for 30 minutes to allow the flavors to mingle, and serving at room temperature.

Scatter the chopped mint over the squash before serving

RECIPE: Balsamic Plums and Mozzarella

Difficulty Level: Easy

1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds

4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped optional
1/4 cup pine nuts, toasted optional

1.Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes.

2.Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.

3.Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint.

RECIPE: Cooked Carrot Salad

Difficulty Level: Intermediate

Ingredients:

·  1 1/2 pounds carrots

·  3 1/2 cups cold water
·  1 1/2 cups white vinegar
·  2 tablespoons honey
·  1/4 cup pine nuts
·  1/4 cup golden raisins
·  1/4 teaspoon salt
·  1 to 2 tablespoons extra-virgin olive oil
·  1 1/2 tablespoons finely shredded fresh mint leaves

1. Peel and trim the carrots and cut them into 3-inch lengths. Slice each length lengthwise into wedges about 1/3-inch thick.

2. Pour the water and vinegar into a 3- or 4-quart saucepan and set over high heat. Stir in the honey. When the water’s boiling, drop in the carrot wedges and cook, uncovered, at a good bubbling boil for approximately 25 minutes, until cooked through but with some bite. Don’t let them get mushy.

3. Meanwhile, toast the pine nuts in a dry skillet over medium heat tossing them frequently until light gold; spill them onto a plate to cool.

4. When the carrots are cooked, lift them out of the pan with a slotted spatula and let them cool and drain in a colander placed in the sink. Keep the carrot cooking liquid at a boil. Drop in the raisins and cook until plump, about 5 minute, then lift them out and let them cool and drain, too. Keep the pan of carrot cooking liquid at a boil.

5. Boil the vinegar liquid vigorously and let reduce until only 1/4 cup or so of thick syrup remains in the pan, about 5 minutes. Watch the pan carefully and lower the heat as the liquid level nears the pan bottom. Immediately pour the carrot cooking liquid into a cup or small bowl before it burns.

6. Put the carrots in a bowl, toss with 2 tablespoons syrup and several pinches salt, and let them marinate briefly. Before serving, toss the carrots with 1 tablespoon olive oil, the pine nuts, the raisins, and the shredded mint leaves. Taste and add more salt or oil or syrup if needed. 

RECIPE: Beef Kofta Stuffed Apples

Difficulty level: Easy
Makes 6-8 Servings 

6-8 Gala Apples, Cut 1/2 inch off the top and core center, leaving the outside to form a cup. (reserve top and all the extra cored apple pieces)

1  Egg
½ Cup Panko Bread Crumbs
3 (3 tsp.) Garlic Cloves, minced
1/4 Cup Fresh Mint, finely chopped
1 tsp. Ground Coriander
1 tsp. Ground All Spice
1/2 tsp. Cinnamon
¼ Cup Pinenuts, toasted (optional)
Salt and Pepper, to taste
1 lb . Ground Beef

Preheat oven to 350.  Grease a muffin tin.

Dice the extra insides of the apple that you cored, removing the seeds.  In a medium-size bowl, whisk egg, panko, garlic, mint, cumin, all spice, cinnamon, pinenuts, cored diced apple pieces, salt and pepper. Crumble in beef and gently mix.  Do not overwork.

Stuff the cored apple cups with the meat mixture.  Place the apples in the greased muffin tin, one apple per muffin mold. Place the top (stem and all) of each apple on top of the apple and meat cup, leaving a bit of the meat exposed.

In the preheated oven, bake the apples, uncovered for 45 minutes until they become soft and juicy.

Serve warm.

RECIPE: Basic vinaigrette for the perfect summer salad

Difficulty level: Easy

1/4 cup white-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

Pinch of sugar (or honey, brown sugar, agave...)

3/4 cup extra-virgin olive oil

Optional: minced garlic, shallot or fresh herbs. Substitute different vinegars or lemon juice. Add Parmesan or blue cheeses.

Combine ingredients and shake in a jar!

RECIPE: Sugar snap peas with mint and ricotta salata

Difficulty level: Easy

1 lb trimmed and washed sugar snap peas
1 tbs olive oil
3 tbs chopped mint
1.5 tsp grated lemon zest
Salt and pepper to taste
1/3 cup crumbled ricotta salata or goat cheese or feta (ok to omit)

Heat a large skillet. Add oil. Sauté sugar snaps for approximately 3 mins until bright in color. Add mint, zest and salt and pepper. Sprinkle with cheese prior to serving.  Enjoy!

RECIPE: Radish, Cherry Tomato, Strawberry & Herb Salad

Difficulty Level: Beginner
Time: 10 min.
Servings: 2-3 as side dish

Ingredients:

1 - 1 1/2 c. sliced radishes

1 c. cherry tomatoes (other small varieties such as sungold tomatoes work nicely, too)
1 c. very ripe, quartered strawberries
1 - 1 1/2 c. loosely packed herb leaves (I used equal parts basil and mint, but other herb combos such as lemon balm, dill, etc. can work)
4 Tbs. organic plain yogurt (I used low-fat Stonyfield plain yogurt)
2 Tbs. pure maple syrup

Instructions:

1. Mix all of the salad ingredients together in a medium bowl.
2. In a small bowl, stir together the yogurt and maple syrup, and pour over the salad.
3. Mix well and serve immediately.

RECIPE: Cucumber and Feta Salad

Difficulty level: EASY

3 cucumbers
5oz feta, diced
1/2 diced red onion
1 tbsp Lemon juice
1 tbsp olive oil
1 tbsp fresh mint leaves
Salt and pepper to taste

Mix all and let sit for at least 30 minutes prior to serving.

 

Submitted by Erin Hotchkiss