Cilantro Mint Vinaigrette
Recipe courtesy of Karen, Farmstand Crew Member (all quantities can be adjusted to taste) Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.
Read MoreBeets with Lemon, Cilantro and Mint
from “Vegetarian Cooking for Everyone” by Deborah Madison Serves 4-6 - 1 1/2 pounds beets, cooked and peeled - Finely grated zest of 1 lemon plus 2 tablespoons juice - 2 tablespoons finely diced red onion - 2 tablespoons chopped parsley - 2 tablespoons chopped cilantro - 1 tablespoon chopped mint or one teaspoon dried - 1/2 teaspoon ground coriander - Salt and freshly milled pepper - 6 tablespoons extra virgin olive oil - 4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce - 1/4 cup oil-cured black olives Cut the beets into quarters or sixths. Whisk together...
Read MoreMediterranean-Style Baked Lima Beans
Serves 6-8 From “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero submitted by Bethany (this is her favorite way to use mint!) “You may have lima bean baggage but this recipe will help you work through it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly tangy tomato sauce. (If you must, you can substitute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside...
Read MoreCucumber, Radish and Green Onion Salad with Chili-Lime Dressing
Serves 6 – recipe from Bon Appétit, April 1998 Ingredients: 6 tablespoons rice vinegar 1/4 cup sugar 1 teaspoon salt 2 Pickling Cumbers, halved lengthwise, thinly sliced crosswise 1 bunch thinly sliced radishes 1 1/2 cups matchstick-size strips green onions (about 6) Chili-Lime Dressing 1 tablespoon chopped fresh mint Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Chili-Lime...
Read MoreCouscous Salad with Cherry Tomatoes and Bell Peppers
Serves 8 Ingredients: 2 cups water 1/4 cup plus 1 tsp. extra virgin olive oil 1 tsp salt 2 cups couscous (1 box) 1 1/2 cups roasted red bell peppers chopped (jarred peppers are fine,too) 1 1/2 cups cherry tomatoes halved lengthwise 1/4 cup chopped fresh mint, plus whole sprigs for garnish 1/4 cup fresh orange juice 1 Tbs. grated orange zest 3 Tbs. red wine vinegar Directions: In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from heat. Cover and let stand 15...
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