Cilantro Mint Sauce

Cilantro Mint Sauce
Recipe type: Condiment
Cuisine: Indian

This sauce is great with all things Indian – gives a nice cool minty flavor. Not spicy, just flavorful!
  • 1 bunch of cilantro, coarsely chopped
  • 1 c. loosely packed fresh mint leaves
  • 1 jalapeno or poblano pepper, seeded
  • 3-4 cloves garlic, peeled
  • 2 Tbsp fresh lime juice
  • 2 tsp sugar
  • ½ tsp salt

  1. Combine all ingredients in a food processor until smooth. Taste for seasonings and add more salt if necessary.


Roasted Beets with Balsamic Vinegar, Orange & Mint

Roasted Beets with Balsamic Vinegar, Orange & Mint
Recipe type: Salad
Serves: serves 6

  • 2½ lbs baby beets (about what’s in your box)
  • ¼ cup Driftless Sunflower Oil
  • Salt and freshly ground pepper, to taste
  • ¼ cup balsamic vinegar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. finely slivered fresh mint
  • 2 oranges, sectioned
  • ½ cup blue cheese (optional)
  • ⅓ cup walnuts (optional)
  • Preheat an oven to 400ºF.

  1. Preheat an oven to 400ºF.
  2. Thoroughly wash the beets and pat dry with paper towels.
  3. Place in a roasting pan, add the oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 45 mins – 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. If you want (not necessary) slip off the skins.
  4. Quarter the beets lengthwise. Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes.
  5. Add orange sections and simmer for 3-4 minutes. Remove from the heat and let cool. Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine.
  6. Transfer to a serving platter. Garnish with the remaining mint,
  7. blue cheese and walnuts. Serve immediately.


Southeast Asian Slaw

Southeast Asian Slaw

  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.


Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese

  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta

  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.


Turkish Zucchini Fritters

Turkish Zucchini Fritters
Recipe type: Appetizer
Cuisine: Mediterranean

  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork

  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.


Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Recipe type: Side Dish
Cuisine: Mediterranean

  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.


Roasted Salad Turnips w/Mint & Israeli Couscous

Roasted Salad Turnips w/Mint & Israeli Couscous
Recipe type: Appetizer
Cuisine: Middle Eastern

  • 1 bunch salad turnips with fresh-looking greens
  • 1 cup Israeli couscous
  • 1 garlic clove, minced
  • pinch of optional red chili flakes
  • ¼ cup chopped red onion
  • juice from half a lemon
  • 4-5 tablespoons Driftless sunflower oil
  • salt and pepper to taste
  • 1 tablespoon of fresh mint leaves

  1. Preheat oven to 425 degrees.
  2. Trim salad turnips from greens leaving a small stub of the stems attached.
  3. Wash both well to remove dirt.
  4. Halve each turnip, keeping the long tails intact.
  5. Finely chop the greens.
  6. Toss the turnips with 1-2 tablespoons of sunflower oil.
  7. Add pinches of salt and pepper, and the optional chili flakes.
  8. Place flat side-down on a roasting pan.
  9. Roast for 5-10 minutes, or just until the bottoms are lightly browned.
  10. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
  11. Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous.
  12. Continue to boil for 8-10 minutes until couscous is tender.
  13. Drain.
  14. Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic.
  15. Once fragrant, toss in the leaves and a pinch of salt and pepper.
  16. Sautee until just wilted, 1-2 minutes.
  17. Transfer to a bowl and let cool.
  18. Combine the chopped onion with the cooled couscous and greens.
  19. Add fresh lemon juice, an extra tablespoon or so of sunflower oil.
  20. Salt and pepper to taste.
  21. Serve with the roasted radishes on top.
  22. Sprinkle mint leaves over the dish as a garnish.


Napa Cabbage Salad with Mint

Napa Cabbage Salad with Mint
Recipe type: Salad

  • ½ cup slivered almonds,toasted
  • 3 tablespoons sesame or peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce OR
  • Asian fish sauce
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded
  • 2 carrots, grated
  • ½ medium onion, sliced into very thin wedges
  • ¼ cup chopped mint

  1. In a bowl, mix the oil, vinegar, soy/fish sauce, sugar, & mint.
  2. Add the cabbage, carrots, onions & toss.
  3. Garnish with almonds & mint & serve.


Moroccan Grilled Eggplant & Summer Squash Salad

Moroccan Grilled Eggplant & Summer Squash Salad
Recipe type: Main Dish
Cuisine: Moroccan

  • 1 medium eggplant, sliced into ⅓” thick rounds
  • 1 large summer squash, sliced lengthwise into ¼” thick planks
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Driftless sunflower oil or olive oil + some for brushing vegetables
  • ¼ tsp. ground cumin
  • ¼ tsp. hot paprika or ½ tsp. sweet paprika
  • 1 Tbsp. each chopped fresh mint & parsley
  • Salt & pepper to taste

  1. Brush eggplant & zucchini slices with oil, sprinkle with salt & pepper, & grill over high heat
  2. until softened & grill marks appear.
  3. Let cool slightly, chop coarsely, & mix with remaining ingredients.
  4. Serve warm or room temperature with crusty bread or toasted pita.


Red Pepper & Mint Sauce

Red Pepper & Mint Sauce
Recipe type: Sauce

  • 1 medium red sweet pepper (or Italian frying pepper or 2 pimiento peppers)
  • ½ hot red pepper (cayenne or jalapeno), or a pinch of cayenne powder
  • 2 Tbsp fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 3 Tbsp. roasted or raw toasted almonds, coarsely chopped
  • ⅓ cup loosely packed mint leaves
  • salt & pepper to taste

  1. Combine all ingredients but mint in a blender or food processor.
  2. Pulse until almost smooth.
  3. Add mint leaves & pulse a few more times, until mint is chopped.
  4. Serve with grilled or roasted chicken, lamb, fish, or vegetables.