Recipes of the Week - July 18th

Mint - Mint is a sweet-flavored and aromatic herb used in salads, with carrots, green beans, peas and beets, lamb and Middle Eastern dishes as well as a garnish and flavoring for lemonade, punch, mint juleps, fruit platters and frozen desserts. Available year-round. In general, herbs should be fresh looking, crisp and brightly-colored. Keep only the stems wet or store dry in an air-tight bag.

Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

The symbol of hospitality, mint has been used for scores of culinary and medicinal purposes over the centuries. Out of 2,000 species in the mint family, only about 40 are considered to be true mint, and only a few of those are sold as fresh herbs in supermarkets. From: http://www.produceoasis.com

Minted Green Beans with Red Onion adapted from Gourmet - August 1992.

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

Mint Pesto - Great with grilled shrimp & your favorite pasta!

1/4 cup freshly grated Parmesan cheese
2-3 garlic cloves (just peel & break your garlic bulbs apart & use 2-3 cloves - or you may use some left over garlic curls chopped
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 cup fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup olive oil

Blend the cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms (may add nuts at this point).

Add the mint, and lemon juice and blend until the leaves are finely chopped. With the food processor still running, gradually add the olive oil and blend until it reaches the consistency that you like.

Option - add toasted walnuts (about 1/2 cup)

Notes: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.

Fava Bean Salad

4 1/2 c Fresh fava beans
4 tb Olive oil
1 ts Cumin
Salt
4 tb Italian parsley, chopped
2 ea Garlic cloves, chopped (or use any left over garlic curls chopped)
Juice of 1/2 lemon

Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill.

Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary.

Kale Tips from http://www.harvestcoop.comFor a quick and easy side dish, steam chopped kale for a few minutes, then sauté it in olive oil seasoned with minced garlic and a pinch of red pepper flakes. Coarsely-chopped kale can also be stir-fried, just until it wilts, about 5 minutes. Try it with mushrooms, scallions, and tomatoes, flavored with garlic and soy sauce or tamari, and served over your favorite type of rice or noodle. Or simply add the kale to any soup during the last 5 minutes of preparation.

We like to make a Kaleslawinstead of Coleslaw - just replace the cabbage with kale.

Fava Tips- if you don't plan on using the favas right away, remember to remove them from the pod & store the beans.