Posts Tagged mint

Moroccan Spiced Carrots with Feta and Mint

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feat + Mint | Rosemarried

Moroccan Spiced Carrots with Feta and Mint

Ingredients

  • 2 small bunches organic carrots (15-20 small carrots)
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt & pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
  3. In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
  4. Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.
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Sparkling Cranberry and Brie Tartines

I wish I could take credit for this recipe, but I just can’t. I did not come up with this idea (but I really wish that I had). No, my friend Beyth discovered these sparkling cranberry bites on Pinterest and then made them for a friend’s baby shower. I was immediately obsessed with these pretty little appetizers. They’re just so darn pretty, festive, and delicious. As if that’s not reason enough to make them, these cranberry bites are also really easy to assemble.

The original recipe is really simple, and I didn’t adapt it much. I followed her instructions to a T, and made two slight alterations during my assembly of the tartines. I used brioche toasts (from Trader Joe’s) instead of standard crackers and I used my Cranberry Sauce with Juniper and Orange as the chutney element. Other than that, I stuck to the recipe!

Rather than post my ever-so-slightly adapted version, I’ll just link you to the original recipe. If you’d like to make these sparkling cranberry bites, refer to the full recipe at Yummy Mummy. (Beware: this recipe makes a lot of sparkling cranberries. I still have some leftover!)

Chilled Cantaloupe Soup with Ginger and Mint

Summertime was made for cold soups. (Or is it the other way around?) Whatever, the case, I’m a sucker for a cold cup of soup on a hot summer day.

Chilled soups are simple, refreshing, and they require little or no cooking whatsoever. In the past, I’ve always made chilled vegetable soups: garden gazpacho, cucumber yogurt soup, beet soup with cilantro creme.

However, this was my first attempt at a chilled fruit soup. It’s light and refreshing, with a perfect balance of sweet and savory. The Greek yogurt gives the soup a creamy texture, but it’s the addition of fresh ginger and mint that makes this soup something special. It’s really quite lovely.

I would like to stress that this is not a dessert soup. It just isn’t all that sweet. I made this soup for a friend’s bachelorette party, and served it in small teacups as an appetizer. However, I think the soup could also be a great brunch dish. Heck, I’d eat a big bowl of this soup for dinner. (Truth be told, I would eat it anytime of the day. All day. Every day.)

All of that to say, this is summertime in a cup. Get some!

Chilled Cantaloupe Soup | Rosemarried

Chilled Cantaloupe Soup with Ginger and Mint

Ingredients

  • 1 ripe cantaloupe
  • 1/2 cup Greek yogurt
  • 2 tablespoons cream
  • Juice of 1 lemon
  • 1 tablespoon minced or grated fresh ginger
  • 2 teaspoons honey
  • 1 small sprig of fresh mint
  • Pinch of salt

Instructions

  1. Peel & slice the cantaloupe into large chunks.
  2. Place the cantaloupe pieces, yogurt, lemon juice, honey, ginger, and salt into a food processor or blender. Blend until the mixture is smooth & creamy. Taste, and adjust seasonings as needed. Add in a few mint leaves and pulse a few times, until mint is chopped and incorporated into the mix.
  3. Pour mixture into an airtight container and chill in the refrigerator for an hour before serving. Prior to serving, stir in the cream. Ladle into cups or small bowls and garnish with a mint leaf.

Notes

Adapted from Pinch My Salt

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Roasted Potates with Peas, Pesto, and Chives

It is precisely this time of year that I find myself in a pesto rut. It’s just that there are so many wonderful green things that exist in the world right now: basil, chives, spring onions, kale, arugula, spinach, nettles, and more. And my absolute favorite thing to do with spring greens is to make pesto. (Please see examples: A, B, and C)

But it’s easy to get into a pesto rut, to make the same pesto-ish dish over and over again. My typical pesto meal usually looks a little something like this: I boil some pasta. I toss pasta with fresh pesto. I eat said pesto pasta. If I’m feeling particularly creative, I’ll throw in some asparagus or sun dried tomatoes.

Don’t get me wrong, pesto pasta is delicious. It’s just not particularly exciting.

Last week, however, I had an inspired idea. I decided to roast some baby potatoes and afterwards, I tossed the warm potatoes with basil almond pesto, peas, mint, and chives. This dish, though somewhat humble and unassuming, was a breath of fresh air. It was exactly what I needed to get me out of my pesto rut. It was hearty and rustic, and a little bit unexpected.

Potatoes and pesto. Who knew it was a match made in heaven?

Roasted Potates with Peas, Pesto, and Chives

Ingredients

  • 1 pound baby yellow or white potatoes
  • 1/2 cup (shelled) peas, fresh or frozen
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh mint
  • 1/2 cup of pesto (Any pesto will do, just use your favorite pesto recipe!)
  • Olive oil
  • Salt & pepper, to taste
  • Lemon juice

Instructions

  1. Preheat oven to 405 degrees F.
  2. Wash the potatoes and pat dry. Slice potatoes in half, and toss with olive oil, salt, and pepper to coat. Arrange potatoes in a single layer on a baking sheet. (I like to ensure that some of the potatoes lay flat side up, and some flat side down, to ensure a varied level of textures and browned edges.)
  3. Roast the potatoes for 15-20 minutes, or until potatoes are fork tender and starting to brown along the edges. Remove from the oven and allow to cool slightly.
  4. If using frozen peas, remove the peas from the freezer and run under warm water until they are thawed. Gently pat dry and set aside. If using fresh peas, steam the peas for 3-5 minutes or until they are tender, but not mushy.
  5. Place the roasted potatoes into a large bowl. Toss with pesto, peas, chives, and mint. Taste, and add salt & pepper if necessary. Squeeze a bit of fresh lemon juice over the potatoes prior to serving. Serve warm (but the leftovers are delicious when eaten cold!).
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Asparagus & Arugula Salad with Feta and Mint

I took a week off from everything.

It’s been wonderful.

I slept in (which I never do). I went to the gym. I spent time with friends and family.

I cooked, I baked. I concocted fun summer cocktails.

I watched a lot of Breaking Bad.

I went off the grid.

It was just what the doctor ordered.

And now, I’m starting my new job with Plate & Pitchfork. Our summer dinners start next weekend and I honestly can’t wait. It’s going to be a lot of work, but it’s the work I want to be doing. It’s what I love.

Oh, and I suppose I should say something about this asparagus salad. That’s what you’re here for, right?

The salad is remarkably simple. It’s bright and summery and wonderful. The asparagus is crisp, with just a hint of delicious char. Since we are nearing the end of asparagus season, I’m imploring you to snatch up as much as you can. Get it while it’s hot.

ASPARAGUS & ARUGULA SALAD WITH FETA & MINT
Note: While I call for roasted asparagus in this recipe, you could also grill, steam, or sauteé the asparagus. Really, it’s up to you! I prefer roasting or grilling, as I think the char on the asparagus tastes particularly good in this salad.

1 bunch of asparagus (approx. 1 lb)
1.5 cups arugula
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh mint
Drizzle of good quality olive oil (1 tablespoon, plus more for roasting)
Salt & pepper, to taste
Fresh lemon juice
1 teaspoon red wine vinegar

Preheat the oven to 400 degrees. Trim the woody ends off the asparagus. Toss asparagus with a bit of olive oil, salt, and pepper. When the oven is hot, roast asparagus in the oven for 8-12 minutes, or until asparagus is roasted. I prefer my asparagus to be slightly undercooked, so it’s still crisp (but cooked).

Remove asparagus to a plate (or bowl) to cool.

Once the asparagus is fully cooled, toss the asparagus with the arugula. Drizzle olive oil over the mixture, and toss with vinegar and lemon juice. Gently toss in the feta cheese and mint. Season with salt & pepper. Add more olive oil or lemon juice, if needed.

Serve immediately. (Note: this salad doesn’t keep particularly well. It is best if you eat it the same day you make it.)

Strawberry & Mint Shortcakes: Recipe Swap

When life hands you lemons, you’re supposed to make lemonade. When life hands you a neck injury, however, it seems that you can’t make much of anything.

I’ve been stuck on the couch for three days. It hurts to move, it hurts to sit, it hurts to sleep. I’ve got my routine down: a glass of water, ibuprofen, ice (frozen peas) and heat (homemade sock rice pack). I watched an entire season of Project Runway yesterday. I’m going a little bit stir crazy. And while there’s never a good time to get injured, this weekend seemed like particularly bad timing. The Montavilla Farmer’s Market opened for its 6th season today. In addition, today is the deadline for the June Recipe Swap.

I’ve been planning this post for weeks. When Christianna (from Burwell General Store) emailed us the recipe for ‘Mint Pie‘, I knew that I was going to take the recipe in an entirely different direction.

You see, I’m one of the few people on the planet that doesn’t like the combination of chocolate and mint. I love chocolate. I love fresh mint. For whatever reason, I just don’t like them together. (Please don’t hate me!) Since it’s strawberry season in the Northwest – and since my mint plant is growing like crazy and threatening to take over the backyard – I decided to combine these two ingredients instead.

My apologies to all of the chocolate-and-mint lovers out there, but I’m officially on Team Strawberries-and-Mint. The combination is incredible! This dessert is a slight variation of a classic strawberry shortcake, but it’s the subtleties that make this recipe truly special. Perfectly ripe strawberries, purchased at the farmer’s market this morning. Fresh mint, plucked from my backyard. Hints of lemon, mint, black pepper, and cream. It all works together to create a light and airy spring treat that isn’t overly sweet or complicated. It’s just perfect.

STRAWBERRY & MINT SHORTCAKES WITH LEMONY WHIPPED CREAM
Adapted from Bite by Michelle
(Makes 10-12 shorcakes)

For the shortcakes:
1 3/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons white sugar
2 tablespoons fresh mint, finely diced
1 stick (1/2 cup) chilled salted butter, cut into small cubes
2/3 cup buttermilk
Optional: Egg wash & raw sugar

For the strawberry topping:
1 pint strawberries
1.5 teaspoons chopped fresh mint
1 teaspoon lemon juice
1 teaspoon white sugar
A couple grinds of black pepper

For the lemony whipped cream:
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest

Method:
In a large bowl, combine flour, baking powder, salt and sugar. Using a pastry blender (or knives, fingers, food processor, etc) cut in butter until it resembles a coarse meal. Stir in mint and buttermilk, and mix until just combined.

Turn the dough out onto a floured surface. Knead a couple of times and pat into a circle (with a 1″ thickness). Using a biscuit cutter (or juice glass), cut out the shortcakes. Place on a lined baking sheet, 1-2 inches apart. Optional: brush each cake with an egg wash and sprinkle with raw (or coarse grain) sugar before baking.

Place baking sheet in the oven on bottom rack and bake for 10-12 minutes, or until golden brown. Remove from oven and set aside to cool.

Meanwhile, wash and de-stem the strawberries. Slice strawberries and place in a bowl. Toss with fresh mint, black pepper, lemon juice, and black pepper.

Mix the whipping cream, vanilla, sugar, and lemon zest together. Whip, using a whisk or electric mixer for 3-5 minutes, or until the mixture is light and billowy. (Be careful not to overwhip! You want soft peaks.)

When the shortcakes have cooled, arrange each cake on a plate with a generous dollop of whipped cream and strawberries. Enjoy!

Chioggia Beet Salad with Raspberry Mint Vinaigrette and Feta

So, a couple months back I wrote about my newfound love of beets. And while I was enjoying the wonderful world of beets, I also made sure to apologize to all the beet haters of the world and promised that I would cool it on the beet posts for awhile. I did mention, however, that I had just planted a bunch of chioggia beets and said that I would probably post about beets again when I harvested my beets. Well, my friends, that time has finally come. My beets are ready!

But let me back up for a second. As you can probably tell from the above photo, this is no an ordinary beet. Chioggia beets are an Italian heirloom varietal of beet, known for their gorgeous red and white striped flesh (they are also called candy cane beets, which makes perfect sense!). I first heard about this type of beet when I read Barbara Kingsolver’s book, “Animal, Vegetable, Miracle”. While I had mixed feelings about the book, I did come away from it with a clear understanding of what it means to cultivate heirloom vegetables. Currently the term ‘heirloom’ gets thrown around a lot in trendy restaurants and high end food stores. However, there really is something to be said for planting (and eating) heirloom foods.

I won’t attempt to take on the whole of the American food system today (I’ll save that for another day!). Instead, I would simply like to point out a few major changes that have taken place in the agricultural system. As you can see in the diagram below, the availability of different types and varieties of vegetables has greatly dwindled. Just take beets for an example: 100 years ago, there were 288 varieties of beets. Today, there are just 17 varieties of beets in existence.


(Graphic from Prana.com)

If nothing else, these figures are incredibly sobering. Fruits and vegetables are now bred and modified to be resistant to pests, to last longer on grocery store shelves, and to look more appealing to the eye. While the nutritional value of heirloom vs. genetically modified produce is often debated, I happen to believe that heirloom vegetables simply taste better. I also love the variation and beauty that is often found heirloom varietals: purple, yellow and green tomatoes; black zucchini; candy cane striped beets, and more.

It is for these reasons (and more) that I am personally a fan of heirloom vegetables. If nothing else, I find that they are often much prettier than their hybrid counterparts! (Note: To learn more about heirloom varietals and ongoing attempts to save and share heirloom seeds, visit the Seed Saver’s Exchange)

As for the recipe, I made this salad when I was home alone one evening. I went to my backyard, picked some raspberries, mint, and beets…and an hour later I had an incredibly fresh and tasty dinner (I ate the salad alongside a baguette and Salted Molasses Butter). Sadly, the chioggia beets lose a lot of their candy cane brilliance once you roast them, but they still taste amazing!

Roasted Beet Salad with Raspberry Mint Vinaigrette and Feta

4-6 small to medium sized beets (If you can’t find chioggia beets, red or golden beets will also work)
1/2 cup fresh raspberries
1/3 cup olive oil
2 teaspoons fresh mint
1 teaspoon apple cider vinegar (could substitute lemon or lime juice)
1 small shallot, minced
Salt & pepper to taste
2 Tablespoons feta cheese, crumbled

Method
Roast the beets: To roast the beets, preheat oven to 400 degrees. Wash and trim beet greens off (reserve for other use), leaving 1/4 inch of the stems in tact and leaving the skins on. Wrap each beet individually in aluminum foil and bake until tender when pricked with a fork or knife (30-45 minutes). The times will vary depending on the size of the beets. Set beets aside and allow to cool. Once cooled, peel off beet skins. The skins should come off easily when rubbed with a paper towel (or you can just use your fingers).

To make the vinaigrette: Macerate raspberries and mint in a small bowl. Whisk in shallots, olive oil, vinegar and salt and pepper. Add more olive oil if you desire a thinner consistency. Allow vinaigrette to set for 30 minutes or more, to allow the flavors to meld together.

To assemble the salad: Slice cooled beets into quarters, and arrange on a plate. Sprinkle crumbled feta over the beets, and drizzle raspberry vinaigrette over the beets and feta. Garnish with fresh mint. Serve immediately. (Note: this beet salad could be served atop a bed of arugula, spinach, etc.)