Mint


From the August 13 co-op newsletter, courtesy of Kim Vodden.  Note the delicious kebab recipe thrown in for fun at the end!

Ingredients:

  • 3 Cups Watermelon (cubed)
  • 1 Cup Feta Cheese
  • 1 Handful of Mint (Chopped)
  • 1/2 Red Onion (moon sliced thinly)
  • 1 Tbs Balsamic Glaze (Plain Balsamic Vinegar will work as well)
  • Salt & Pepper (to taste)

Directions:

  • Combine watermelon, feta, mint, and onion in a bowl.
  • Toss in balsamic vinegar.
  • Salt and pepper to taste.
  • Serve cold with some kebabs (like ones made with heirloom bell peppers, japanese eggplant, and summer squash in a lemon/oregano marinade with a yogurt dipping sauce).
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From the July 16 Co-op newsletter:

Ingredients:

  • 3 Cucumbers
  • 3/4 C Sugar
  • 1 C White Vinegar
  • 8-10 Ice Cubes
  • Salt to taste

Directions:

Thinly slice cucumbers. You choose if you want to leave the skin on or take it off. Place in a non-reactive bowl.

In a saucepan combine white vinegar and sugar, cook till sugar dissolves.

Once cool, pour the sugar/vinegar mixture over the cucumbers.

Top with salt and ice cubes. Place in refrigerator.

Once the cubes melt, the salad is ready.

You could add if you’re feeling fancy: Sesame seeds, dill, cayenne, garlic, onions, basil, parsley, mint, or pepper.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives

Directions:

• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

put 2 c apple juice in blender
add 2 cups cleaned baby spinach + 1 1/2 handfuls kale (no stems)
handful fresh mint, destemmed (about 2 long stalks worth)
2 T honey (or more if you want sweeter)
blend together
blend together
add 1 cup frozen berries
add 1 peeled orange (optional)
and any other fruit laying around
1-2 T oil (flax, avocado, coconut, grapeseed etc) (you can leave out the oil if you don’t want the extra fat)
blend, drink

This “soup” is more like a dip and requires no cooking!

3 cucumbers seeded and roughly chopped
1 1/2 cups Greek Yogurt, plain
1 cup vegetable stock
2 tbsp chopped fresh mint
salt and ground pepper
paprika
chopped scallions for garnish

Puree the cucumber in a food processor or blender until smooth. Add the yogurt, stock, half the mint and seasoning and pulse briefly to combine. Chill for 2 hours, serve with mint, scallions, paprika and salt/pepper for garnish. Enjoy.

I have a mixed spice someone gifted me called Maple Leaf Spices Mediterranean Medley that is awesome in the soup. I am not sure what is in it but it looks like cumin, coriander, paprika, anise, parsley and maybe more.

by Mitchell Fam

Mizuna is awesome in a salad with watermelon, feta, basil, mint, lemon juice, olive oil and salt.

This was printed in Tierra Miguel CSA’s August newsletter.

This naturally gluten-free salad is dairy-free vegan yummalicious. If you do eat dairy, a crumble of goat cheese or feta would also be fabulous (but I didn’t miss the cheese).

Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of nutmeg
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Squeeze of fresh lemon juice (or Champagne vinegar if, like me, you’re allergic to lemon)

Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).

Serve in a bowl. Dig in. Be happy.

Karina’s Notes:

Omnivores- add crumbled cooked bacon for a BLT flavor. Or add chopped hard boiled eggs.

For how to cook quinoa see my post: How To Cook Quinoa- The Super Easy Way.”

by Paloma