Grilled Steak with Rice Tabbouleh 

  
Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.

Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled

Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper. 

Heat a grill o high heat.

Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. 

Serves 2. 

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Chard and Herb Pie

  
Another winner from Ottolenghi, and it’s perfect for meatless Monday! This is a tasty veggie treat!

Ingredients:
3 TBSP olive oil
1 onion, sliced thin
1 bunch on chard, stems removed and chopped
4 celery stalks, thinly sliced
5 spring onion, chopped
3 c arugula leaves
1 bunch of parsley, chopped
1/2 c mint, chopped
1/4 c dill, chopped
4 oz ricotta
4 oz mature cheddar, grated
2oz feta, crumbled
Grated zest of 1 lemon
2 eggs, lightly beaten 
⅓ tsp salt
½ tsp coarsely ground black pepper
10 sheets phyllo

Preheat oven to 400.

In a large skillet, heat 1 tbsp of olive oil over medium heat, add onions and cook until soft. Add the celery and cook 2 more minutes. Add chard and cook until soft about 5 minutes. Add herbs and cook for 2 minutes. Remove from heat and let cool.

Stir in cheeses, eggs and pepper.

Spray a pie pan with olive oil. Layer the phyllo so it hangs over and can be folded over the top, brushing or spraying each piece of Phyllo with olive oil. Fill with chard mixture. Fold the overhanging phyllo over the top and brush or spray with olive oil. 

Bake for 40 minutes.

Serves 4.

  

Spicy Lamb Ribs

  
I love lamb especially rack of lamb. This recipe is so quick and easy. Start the marinade in the am and turn it a couple times during the day.

Ingredients:

  • 1 rack of lamb, sliced into individual pieces
  • 3 TBSP olive oil
  • Juice of one lemon
  • 2 TBSP chopped oregano leaves
  • 2 TBDP chopped mint leaves
  • 3 1/2 TBSP red pepper flakes
  • Lemon wedges

Combine all the ingredients except the lamb in a zip lock bag or shallow pan. Salt and pepper lamb then add the the marinade. Let marinade 4 – 24 hours turning occasionally.

When ready to cook, heat the grill on high and cook 2 – 3 minutes per side. Remove from grill and serve with lemon wedges.

Serves 4.

Spaghetti with Green Olives, Garlic and Mint

 This is such a quick pasta dinner it comes together in the time it takes to cook the pasta – perfect for a busy weeknight.

Ingredients:
1 c green olives, pitted
2 cloves garlic
1 c fresh mint
1/4 c olive oil
2/3 c parmigiano, grated
Black pepper
1/2 lb spaghetti

Cook pasta according to package.

In a food processor combine remaining ingredient and pulse until coursley chopped. 

Scrape into a bowl. Drain pasta and  toss pasta. Serves with a little cheese on top and fresh ground pepper.

Serves 2 – 4.

Watermelon Strawberry Agua Fresca

 This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.

Ingredients:
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving

In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.

In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth. 

Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.

Artichoke and White Bean Spread

  

I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!

Ingredients:

  • 1 16 oz can artichoke hearts, drained
  • 1 16 oz can white beans, drained
  • Zest and juice of lemon
  • 1/4 c parsley leaves
  • 1/4 c mint leave

Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.

Spread on your favorite bread, crackers or veggies

  

Pasta with Sausage and Mint

 

This was inspired by F&W – perfect for a busy weeknight meal.

Ingredients:
8 oz italian sausage
2 TBSP olive oil
1 red onion, sliced thin
1 c mint, chopped
2 TBSP lemon juice
8 oz pasta
Salt and pepper
Parmigiano, shaved

Cook pasta according to package.

In a 12 inch skillet cook the sausage over medium heat until brown. Add olive oil and onions and cook until the onions are soft. Add pasta, 1 c of pasta water and cook for 1 minute until water is absorbed. Stir in mint and lemon juice. Season with salt and pepper. Garnish with parmigiana.

Serves 2 – 4.

Zucchini with Mint, Capers and Pancetta

 
This was inspired by a recipe in F&W. I swapped out the pasta for zucchini spirals and bacon for pancetta. The mint really adds something special to this dish so don’t skip it.

Ingredents:
1 lb spaghetti or spiral zucchini
1 TBSP olive oil
1 onion, finely chopped
1/2 lb pancetta, 1/4-inch dice
2 garlic cloves, minced
1 pound cherry tomatoes, halved
Salt and pepper
1/3 c capers, drained
1/2 c mint leaves, chopped
Shredded Parmigiano-Reggiano cheese, for serving

In a large skillet, heat oil and saute onions over medium heat until soft. Add pancetta and cook until crispy. Add garlic and cook for 30 seconds, add tomatoes and cook until soft about 6 minites. Remove from heat and stir in capers and mint. Serve topped with parmigiano.

Serves 4.

Fregola with Green Peas, Mint & Ricotta

 This recipe was inspired by Bon Appetite to which I made a few minor changes. The mint really makes the dish special. If you don’t have fresh peas, frozen are fine. You can buy Fregola on Amazon, or swap in another small pasta.

Ingredients:

  • 1 1/4 c Fregola
  • 2 TBSP olive oil
  • 4 oz pancetta, diced
  • 1 medium onion, diced
  • 1 c dry white wine
  • 2 1/2 c chicken broth
  • Pepper
  • 2 TBDP mint, chopped
  • 4 oz ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.

Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

Serves 4.

Chicken with Mint

  

Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.

Ingredients:

  • 4 skinless chicken breast, pounded 1/4 inch thick
  • 1/4 c mint, minced
  • 3 TBSP olive oil
  • Salt
  • 1 c dry white wine
  • 2 TBSP capers, drained 

Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.

In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.

Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.

Drizzle sauce over chicken and serve.

Serves 4. 5 WW PP.