Directions: Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.
Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!
1 lb firm Tiny potatoes
1/4 c olive oil
2 tbsp fresh lemon juice & the zest
1 tbsp dijon mustard
6 green onions, sliced thib
1/4 c capers, drained
Salt
1/4 c mint, cut into chiffonade
Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.
In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.
Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.
This recipe is adapted from Eating Well. I made a couple tweaks. It’s an impressive cake to serve to guest.
Cake
1 1/2 c all-purpose flour
¾ c sugar
¼ c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 c warm water
⅓ c grapeseed or canola oil
1 tbsp cider vinegar
1 tsp vanilla extract
Filling
½ c (1 stick) unsalted butter, at room temperature
1 c confectioners’ sugar, sifted
¼ tsp mint extract
¼ tsp vanilla extract
¼ tsp salt
1-2 drops green food coloring (optional)
2 tbsp half-and-half or coconut milk
Glaze
½ c half-and-half or coconut milk
1 ¼ c semisweet chocolate chips
Pinch of salt
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Whisk flour, sugar, cocoa, baking soda and 1/2 tsp salt in a large bowl. Whisk water, oil, vinegar, and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.
To prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners’ sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 tsp salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.
To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.
To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.
This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.
2 cups wheat berries
Salt
4 tbsp olive oil, divided
12 oz soy sausage, casings removed
1 garlic clove, finely grated
1/2 c plain Greek yogurt
2 tbsp lemon juice, divided
2 tsp za’atar, plus more for serving
Salt and pepper
1/2 c pomegranate seeds
1/4 c coarsely chopped min
1 bunch scallions, thinly sliced, divided
3 Persian cucumbers, thinly sliced into rounds
Pine nuts
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.
I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.
8 oz pasta or farro
4 tsp sherry vinegar
1 pint cherry tomatoes, halved
6 oz mozzarella, cubed
1/2 c torn mint leaves
2 – 3 tbsp olive oil
Salt and pepper
Lemon wedges
Balsamic vinegar
Cook the pasta according to the package.
Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.
Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.
Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.
Combine lemon zest, juice and olive oil in a small jar, shake to combine.
Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.
6 oz pasta 2 tbsp olive oil plus more for drizzling 6 garlic cloves, minced ¼ tsp chile flakes Salt 1 quart cherry tomatoes, halved 3 tbsp butter 4 oz grated Parmesan cheese 8 oz burrata or fresh mozzarella, torn 3 c torn herbs, such as basil, mint and parsley 6 green onions, thinly sliced Salt and pepper to taste
Cook pasta according to package. Drain and reserve ½ cup of cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.
Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.
Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks
This is a bright and tasty pasta – perfect for a rushed weeknight.
Ingredients:
1 c pitted green olives
2 cloves of garlic, minced
1 c fresh mint
1/4 c olive oil
2/3 c grated parmigiano
Pepper
In a food processor, combine olives, garlic, mint and oil and half the cheese. Pulse to create a rough chopped sauce. Season with pepper. Transfer to a bowl that will hold the pasta.
These little pork patties are packed with flavor! The lemongrass really makes them special – so do make sure to seek it out at your local farmers market or Asian Market.
Garnish:
Lettuce leaves
1 carrot, grated
1 bunch of cilantro
1 bunch of mint
1 bunch of basil
1 diakon, sliced thin
Combine all for parties in a bowl and mix well. Form into 10 – 12 patties (I use a cookie scoop to make sure they are all even). Chill for a few minutes.
Heat grill to medium high heat. Brush with a little oil. Grill patties for 4 minutes per side.
This quick soup screams spring and is oh so tasty!!
Ingredients:
6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin
Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).
Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes.
Garnish with scallions and your favorite hot sauce.
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