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.

 

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.