Tag Archives: Mint

Roasted Vegetable Salad

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Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.

Salad

1 bunch young carrots, peeled

1 small head cauliflower

1 small head romanesco

1½ pounds Brussels sprouts, halved

2 cups cooked white beans, liquid reserved

4 ounces French feta cheese, broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

1 cup cilantro leaves

1 cup fresh dill

1/2 cup mint leaves

Red Wine Vinaigrette

1 tablespoon finely diced shallot

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F. Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet. Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed. To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately. From Fat, Salt, Acid, Heat by Samin Nosrat.

 

Roasted Sardines with Green Garlic and Mint

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12 (2-ounce) fresh sardines, scaled and gutted

Kosher salt

Extra virgin olive oil

4 stalks green garlic, trimmed and thinly sliced crosswise

1/4 cup fresh bread crumbs, toasted

1 tablespoon salt-packed capers, soaked and minced

1/3 cup loosely packed fresh mint leaves, torn by hand

1/2 lemon

Preheat the oven to 500ºF.  Working with one fish at a time, remove the head. Gently pry open the belly to reveal the backbone. Place the fish, skin side up, on a work surface and run the palm of your hand along the spine to loosen it, then trim off the back fin. Turn the sardine over. Starting at the head end, pull the backbone towards the tail in a single motion. (Part of the tail may come off with the backbone.) Rinse the sardine under cold running water, checking for any loose bones, and then pat dry. Repeat with the remaining sardines.  Arrange the butterflied sardines on a baking sheet, skin side up. Season both sides with salt, and brush both sides lightly with olive oil. Roast the sardines, skin side up, for about 5 minutes, or until they are cooked through and the skin begins to sizzle.  Meanwhile, in a small sauté pan, heat a few tablespoons olive oil over medium heat. Add the green garlic and sauté for about 1 minute, or until softened. With a slotted spoon, remove the green garlic and set aside. Over medium-low heat, replenish the sauté pan with a few additional tablespoons of olive oil and sprinkle in the bread crumbs. Sauté for about 2 minutes, or until they crisp up and darken slightly. Remove from the heat, add the green garlic, stir in the capers and mint, and set aside until serving. Transfer the sardines to a serving platter or divide among individual plates, and squeeze the lemon half.

Curried Broccoli and Mint Soup

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6 cups broccoli, chopped

4 cups water

1 Tbs. fresh mint, roughly chopped

2 Tbs. yogurt

2 Tbs. buttermilk

1/2  tsp. garam masala or curry powder

zest of 1 lime

salt and freshly ground pepper

Bring water to a boil in a large covered saucepan. Lightly salt water, add broccoli and cover pot. Cook broccoli for 5 minutes. Drain broccoli, reserving cooking water, and let cool slightly.  Transfer broccoli to food processor, add 2 cups of cooking water and purée for 1 to 2 minutes. Scrape down sides of processor bowl, add mint and continue to blend until smooth. Some recipes caution against blending too much. Not this one—blend the bejesus out of it, to make it nice and creamy. There will still be a slight texture to it when you’ve finished. That’s fine. Set aside and let cool to room temperature.  Mix together yogurt, buttermilk, garam masala or curry powder and lime zest. Ladle soup into serving bowls, drizzle with yogurt mixture and serve immediately.

Broccoli and Mint Soup

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1 onion

1 Tbs. of coconut oil

2 cloves of garlic

1Tbs. of freshly grated ginger

1/2 red chili

1 head of broccoli

1 can of coconut milk

1 cup vegetable stock

Finely chop the onion and red chilli. Heat the coconut oil in a large pot and sauté the onions with a pinch of salt for 5 minutes until golden. Add the garlic, ginger, chilli and sautée for 2 minutes.  While this is cooking, chop up the broccoli then throw it in with the onion mix. Stir for 30 seconds with a pinch of salt then pour over the coconut milk and veggie stock. Simmer for 20 minutes then blend until smooth.  Top with fresh herbs, nuts and seeds for added omega goodness!  From madeleineshaw.com

Chimichurri

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¾ cup parsley, large stems removed

1/3 c. mint leaves

2 Tbsp. capers, drained

1 small green garlic, white and pale green part chopped

4 Tbsp. olive oil

¼ tsp. red pepper flakes

½ Tbsp. freshly squeezed lemon juice

Salt and pepper to taste

Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup.

Winter Squash and Coconut Soup with Thai Pesto

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  • 1 Tbsp. olive oil
  • 1 winter squash, peeled and cubed
  • 1 onion, chopped
  • 1 Tbsp. Thai red curry paste
  • 2 c. chicken or vegetable stock
  • 2 c. coconut milk

Thai Pesto:

  • 2/3 c. roasted unsalted peanuts
  • 2 garlic cloves, chopped
  • 2 tsp. finely grated fresh ginger
  • 2 tsp. Sriracha sauce
  • A small bunch of cilantro
  • A large handful mint leaves
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. light brown sugar (optional)

Put oil in a heavy-based saucepan and set over medium heat. Add the cubed squash and onion, partially cover with a lid, and cook for 15 minutes, stirring often until starting to soften. Add the curry paste and cook until the paste becomes fragrant. Add the stock and coconut milk and simmer until squash is tender. Transfer the mixture to a food processor or blender and whiz until smooth. Return the blended soup to a clean saucepan. To make the pesto, put all the ingredients in a food processor or blender and blend until you have a chunky green paste. Gently reheat the soup, then ladle into bowls. Top with a generous spoonful of Thai pesto to serve. Serves 4. Adapted from Easy Veganfrom Ryland, Peters and Small.

Lemon-Mint Bulgur “Risotto”

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  • 3 cups water
  • 3/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 6 to 8 stalks green onions, finely chopped
  • 1 cup bulgur, uncooked
  • 4 cups spinach, washed and torn
  • 1/3 cup chopped fresh mint leaves
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice

Garlic Shrimp:

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound giant shrimp, peeled and deveined
  • Lemon wedges, for garnish

Tossed Salad:

  • 1 bag mixed greens
  • 10 grape tomatoes
  • 1/4 cup sliced almonds
  • 1/2-pound fresh mozzarella, sliced
  • Olive oil, for dressing
  • Balsamic vinegar, for dressing
  • Salt and freshly ground black pepper

To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.

To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.

To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.

Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.

Lemon Mint and Spinach Salad

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  • 1 largeish lemon
  • 1/3 cup fresh mint leaves, plus extra for the top
  • ½ tablespoon sea salt
  • 8oz/10 cups baby spinach leaves
  • 3 tablespoons extra virgin olive oil

Cut off the top and bottom of a lemon, stand it on a wooden board and, cutting down with a small sharp knife, slice off the skin and pith, rotating the fruit until you come full circle. Cut the lemon flesh into ¼ in circles and then each circle into eighths, putting them – and all juice – into a bowl as you go. In other words, you want the lemon in small chunks.

Cut the mint leaves, with scissors for ease, into thin strips over the lemon pieces, and sprinkle with salt and some pepper. Add the spinach leaves and oil and toss everything together with your hands. Now decant onto a large round or oval plate – or whatever you want to serve this on – and drop a few whole mint leaves over the dressed salad.