- 4 small (4 ounces each) zucchini, or 2 medium zucchini (8 ounces each) 1 tablespoon(s) olive oil 2 clove(s) garlic, crushed with side of chef's knife 1/2 teaspoon(s) salt 2 tablespoon(s) chopped fresh mint
Trim ends from zucchini. With vegetable peeler, peel long thin ribbons from each zucchini. In 12-inch skillet, heat oil over medium heat. Add garlic and cook until golden; discard. Increase heat to high. Add zucchini and salt and cook, stirring, just until zucchini wilts, about 2 minutes. Remove from heat and stir in mint. Zucchini Fritters http://www.elise.com/ Zucchini season is upon us. Here is a favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the potato. A tasty, easy option if you are trying to get your kids to eat more veggies. Plain yoghurt works just as well as a condiment with these as sour cream.
- 1 lb of zucchini (about 2 medium sized), coarsely grated Kosher salt Ground black pepper 1 large egg 2 scallions, finely chopped 1/2 cup all-purpose flour 1/2 cup grape seed oil or olive oil Sour cream or plain yoghurt
Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream or plain yoghurt on the side. Shrimp Salad with Cucumber and Mint http://www.foodnetwork.com/
- 2 pounds medium shrimp, cleaned 1 cup fresh mint leaves 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 English cucumber, seeded and diced (about 1 1/2 cups) 1 lemon, zested Salt and pepper
Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator. Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped. In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine. This will keep in the refrigerator in an airtight container for up to 2 days. Thai Cucumber and Radish Salad http://www.foodnetwork.com/
- 1/2 cup rice wine vinegar 3 tablespoons sugar 2 tablespoons light oil, such as canola or safflower 1 pound radish, peeled and thinly sliced 1 cucumber, thinly sliced 1 red bell pepper, seeded and very thinly sliced 1 teaspoon crushed red pepper flakes 20 fresh basil leaves
In the bottom of a medium bowl, combine vinegar, sugar, oil. Add radishes, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve. When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve. Mashed New Potatoes with Fresh Mint http://www.foodnetwork.com/
- 2 pounds red new potatoes, scrubbed 1/4 cup chopped fresh mint leaves 1/2 cup (1 stick) unsalted butter, cut in chunks 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.
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