Cilantro Mint Vinaigrette

Recipe courtesy of Karen, Farmstand Crew Member
(all quantities can be adjusted to taste)

Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.

Beets with Lemon, Cilantro and Mint

from "Vegetarian Cooking for Everyone" by Deborah Madison

Serves 4-6

- 1 1/2 pounds beets, cooked and peeled
- Finely grated zest of 1 lemon plus 2 tablespoons juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint or one teaspoon dried
- 1/2 teaspoon ground coriander
- Salt and freshly milled pepper
- 6 tablespoons extra virgin olive oil
- 4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce
- 1/4 cup oil-cured black olives

Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/2 teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.

Mediterranean-Style Baked Lima Beans

Serves 6-8 From “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero
submitted by Bethany (this is her favorite way to use mint!)

"You may have lima bean baggage but this recipe will help you work through it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly tangy tomato sauce. (If you must, you can substitute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside rice, potatoes and steamed greens. Or, serve them the traditional Mediterranean way, just slightly warmed, as part of a meze spread with olives, hummus, Cashew-Cucumber Dip, pickles, pita, and the like.

TIP: During the soaking, the beans will appear slip and their skins wrinkled; this is normal, so don't be alarmed.

Beans:
1 pound dried, large lima beans, soaked for at least 8 hours
2 quarts water
2 bay leaves
Sauce:
Vegetable bouillon cube
1/4 cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
28 ounce can diced or crushed tomatoes
2 teaspoon red wine vinegar
2 Tablespoon tomato paste
1 Tablespoon pure maple syrup or agave nectar
1 Tablespoon dried oregano
2 teaspoon dried thyme
1 1/2 teaspoon salt
1 pinch ground nutmeg
black pepper
1/4 cup finely chopped fresh parsley
3 Tablespoon finely chopped fresh mint

Drain and rinse the beans and place them in a large pot with the 2 quarts of cold water and the bay leaves. Cover, bring to a boil, then lower the heat to medium. Simmer the beans for 30 minutes, until tender but not fully cooked (the interior of the beans will still be grainy). Skim off any foam that may collect while beans are cooking. Drain the beans, reserving 1 cup of bean liquid, and set aside (leave the bay leaves with beans). Dissolve the vegetable bouillon cube in the reserved 1 cup of hot bean liquid; set aside.

While the beans are cooking, preheat the oven to 375F. Lightly oil a 4-quart Dutch oven or casserole dish (you can also prepare the beans in two batches in two 2-quart casseroles or Dutch ovens).

Prepare the sauce in either the prepared Dutch oven, if using, or a separate large saucepan. Heat the garlic and olive oil over medium heat until the garlic starts to sizzle. Add the onion, and stir until translucent and softened, 3 to 4 minutes. Add the carrot, stir and cook for another minute, and add the tomatoes, reserved vegetable bouillon, red wine vinegar, tomato paste, maple syrup, oregano, thyme, salt, and nutmeg. Stir and bring to a boil, then lower the heat and cook for 10 to 12 minutes, to reduce the sauce a little. Taste the sauce and season with black pepper and more salt if necessary. Stir in the beans, parsley, and mint.

Place in the prepared casserole dish (if not already in the Dutch oven), cover the dish, and bake the beans, stirring occasionally, for 30 minutes, until they are tender and the interior of the beans is creamy. Uncover and bake for an additional 10 to 15 minutes, to reduce the sauce a little bit and give the beans a slightly dry finish. Remove from the oven, remove the bay leaves, and allow to cool for 10 minutes before serving."

Cucumber, Radish and Green Onion Salad with Chili-Lime Dressing

Serves 6 – recipe from Bon Appétit, April 1998

Ingredients:
6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 Pickling Cumbers, halved lengthwise, thinly sliced crosswise
1 bunch thinly sliced radishes
1 1/2 cups matchstick-size strips green onions (about 6)

Chili-Lime Dressing
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing.

Chili-Lime Dressing

Ingredients:
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil or hot sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.)

Recipe found at www.epicurious.com.

Couscous Salad with Cherry Tomatoes and Bell Peppers

Serves 8

Ingredients:
2 cups water
1/4 cup plus 1 tsp. extra virgin olive oil
1 tsp salt
2 cups couscous (1 box)
1 1/2 cups roasted red bell peppers chopped (jarred peppers are fine,too)
1 1/2 cups cherry tomatoes halved lengthwise
1/4 cup chopped fresh mint, plus whole sprigs for garnish
1/4 cup fresh orange juice
1 Tbs. grated orange zest
3 Tbs. red wine vinegar

Directions:
In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from heat. Cover and let stand 15 minutes.

Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous rains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice orange zest, the 1/4 cup of olive oil, the vinegar and the remaining 1/2 tsp. of salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.

Garnish with the mint sprigs and serve the salad chilled or at room
temperature.

Recipe courtesy www.williams-sonoma.com/recipe

Green Peas with Cheese and Herbs

Serves 4 side dish servings - recipe courtesy Alton Brown, 2005

Ingredients
3 quarts water
1/2 teaspoon salt
1 pound fresh or frozen peas, approximately 3 cups
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh parsley leaves
4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes

Directions
In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.

In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

Recipe found at www.foodnetwork.com.

QUINOA WITH CORN, SCALLIONS, AND MINT

SERVES: 8
ACTIVE TIME: 30 MIN
START TO FINISH: 30 MIN

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw— even without cooking, the kernels will be sweet and tender.

Ingredients:
4 ears corn, shucked
1 tablespoon finely grated fresh
lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

Preparations:
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.

Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.