Recipes of the Week - June 20th

Braised Escarole with Garlic and Lemon adapted from: http://www.foodnetwork.com/recipes/tyler-florence/braised-escarole-with-garlic-and-lemon-recipe/index.html
   
    1 head escarole
    1/4 cup extra-virgin olive oil
    1 tablespoon unsalted butter
    4 garlic cloves, sliced *use 1-2 green garlic stalks minced instead
    1/2 teaspoon red pepper flakes
    2 bay leaves
    1/2 lemon, cut in thin slices
    2 cups water or chicken broth
    Pinch sugar
    Kosher salt and freshly ground black pepper

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Sunny Mint Tea
2 quarts of water
¼ cup wildflower honey
1 large lemon
1 bunch of fresh mint (save a few leaves for garnish)
Pour the water into a large glass container with a lid. Stir in honey until it dissolves. Zest the lemon and then add the lemon juice to the water.  Hold your bunch of mint and twist & squeeze the leaves to slightly bruise them so the fragrance & oils will seep into your mixture. Immerse the bunch into the water and cover the container and place in direct sunlight for about 2 hours. Remove the mint, shark & serve over ice. Garnish with a mint sprig.
Mint Cooler from: http://allrecipes.com/recipe/mint-cooler/detail.aspx  
    1/2 cup lightly packed fresh mint leaves
    2 cups lime cordial
    2 cups club soda
    4 slices lime
 Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.
Mint and Lemon Dressing - perfect over a summer salad
    1/3 cup olive oil
    2 tablespoons lemon juice
    2 1/2 tablespoons chopped fresh mint leaves

Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.

Shredded Carrot Salad from: http://allrecipes.com/recipe/shredded-carrot-salad/detail.aspx     4 cups shredded carrots
    1/2 cup raisins
    1 cup sweetened whipped cream

In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.
Grilled Chicken with Mint and Baby Green Salad adapted from: http://www.wholeliving.com/recipe/grilled-chicken-with-mint-and-radish-salad?backto=true
    4 boneless, skinless chicken breast halves (8 ounces each), gently     
          pounded to an even thickness
    1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling
    1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling
    2 garlic cloves, minced ** use 1-2 stalks of Green Garlic minced instead
     3 cups tender  baby greens
    1 cup fresh mint
    4 radishes, very thinly sliced
    1/4 teaspoon coarse salt
    Freshly ground pepper
    Lime wedges, for serving

Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.
Sesame Carrots from: http://www.food.com/recipe/sesame-carrots-21203
1 bunch of carrots, peeled
2 tablespoons oil
2 teaspoons sesame oil
2 tablespoons sesame seeds, tossed in a dry pan over a medium heat until golden
salt and pepper

Cut the carrots in 3 pieces, then each piece in half. Place in a baking tray and roll in the 2 tablespoons of oil. Cover and bake for 40 minutes in a moderate oven. Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste. Return
uncovered to the oven for 10 minutes. Serve sprinkled with the toasted sesame seeds.