Posts Tagged mint

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

Preheat oven to 405 degrees F.
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.)
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.
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.
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.)