Cucumber & Green Olive Relish

Cucumber & Green Olive Relish
Author: 
Recipe type: Topping
 

Ingredients
  • 2 cups cucumbers, seeded (& peeled if you wish) & cut into small dice (1/4” or less)
  • ⅓ c. green olives, coarsely chopped
  • ¼ c. onion, coarsely chopped
  • ¼ c. green pepper
  • ¼ c. fresh parsley, chopped
  • 2 Tbsp. fresh mint OR oregano, chopped
  • 1 Tbsp. white wine vinegar
  • ½ tsp. sugar
  • juice & zest of ½ lemon
  • salt & pepper to taste
  • 1 tsp. olive or sunflower oil

Instructions
  1. Combine lemon juice, zest, vinegar, sugar, salt & pepper in a medium bowl & whisk until sugar & salt are dissolved.
  2. Add oil while whisking.
  3. Toss in remaining ingredients & serve or refrigerate.
  4. Serve with grilled chicken, crackers, or combine with salad greens, chickpeas, & feta cheese for a main course salad.

 

Mojitos

Mojitos
Author: 
Recipe type: Drinks
 

Before mixing up mojitos, you need to make simple syrup. In a small sauce pan, mix equal parts sugar and water (1 cup of each lasts awhile). Stir & bring to a boil. Cool & store in a jar in the refrigerator for up to a month.
Ingredients
  • 1 shot light rum
  • 1 lime
  • 1 Tbsp. simple syrup
  • about a dozen mint leaves
  • ice
  • club soda

Instructions
  1. Mix up mint leaves & simple syrup in a tall glass until mint is bruised & fragrant.
  2. Squeeze in the lime, add the rum & ice & top off with club soda.
  3. Also delicious without the rum!

 

Tabouli

Tabouli
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 2 c. bulgur wheat (available in bulk at most co-ops)
  • 2 c. boiling water
  • ½ c.Driftless Sunflower Oil or olive oil
  • ⅔ c. fresh lemon juice
  • 1 c. tomatoes, diced
  • 1 c. cucumbers, diced
  • ¾ c. parsley, chopped
  • fresh or dried spearmint to taste (optional)
  • salt & pepper to taste

Instructions
  1. Combine bulgur & boiling water & let sit for several minutes, until water is absorbed.
  2. Add tomatoes, cucumbers, parsley, & mint (optional).
  3. Whisk together oil,lemon juice, salt & pepper and add to salad.
  4. Serve room temperature or chilled.

 

Sautéed Snap Peas & Mint

Sautéed Snap Peas & Mint
Author: 
 

Ingredients
  • 1 Tbsp. Driftless Sunflower oil
  • 3 cups snap peas, stems/strings removed
  • ¼ tsp. salt
  • ⅛ tsp. sugar
  • pepper to taste
  • 2 scallions, white parts only, minced
  • 1 tsp. finely chopped fresh garlic
  • zest and juice from a quarter of a lemon
  • 2 Tbsp.fresh mint leaves, cut into thin ribbons (aka chiffonade)

Instructions
  1. In a medium/large skillet, heat oil over medium/hot heat. Add peas, sprinkle with salt, sugar, & pepper & cook without stirring for about 30 seconds.
  2. Then stir once & let cook for another 30 seconds without stirring.
  3. Then saute while stirring constantly for another minute.
  4. Push peas to edges of skillet & add scallions & scapes (& a bit more oil if necessary) & cook for about 30 seconds.
  5. Add lemon zest & juice, remove from heat & stir everything together.
  6. Serve immediately with mint as garnish.

 

Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 

Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

Instructions
  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.

 

Strawberry & Arugula Salad with Fresh Mint

Strawberry & Arugula Salad with Fresh Mint
Author: 
Recipe type: Salad
Serves: 3-4
 

Ingredients
  • Strawberry & Arugula Salad with Fresh Mint
  • 1 pint strawberries, sliced
  • 4 cups arugula or mixed greens
  • ¼ c. potato onions, thinly sliced
  • 3-4 Tbsp. rosemary vinaigrette (or any vinaigrette)
  • ¼ c. fresh mint, cut into a chiffonade
  • ¼ c. toasted, chopped hazelnuts or almonds

Instructions
  1. Toss strawberries, arugula, onions, & vinaigrette in a serving bowl.
  2. Top with mint & nuts & serve immediately.

 

Indian Cucumber Raita

Indian Cucumber Raita
Author: 
Recipe type: Sauce
Cuisine: Indian
 

Ingredients
  • 2 cucumber, diced or thinly sliced
  • 1 c. plain yogurt
  • 2 Tbsp. onion, minced
  • 2 Tbsp. fresh mint, chopped
  • ¼ tsp. ground cumin OR ½ tsp. toasted
  • whole cumin seed (optional)
  • salt & pepper to taste

Instructions
  1. Combine everything but cucumbers in medium bowl & fluff with fork to mix.
  2. Add cucumbers & stir to coat. Serve cold.