fresh mint

TABBOULEAH

This dish is BEYOND amazing in season when herbs and veggies are fresh! 

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1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered


Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy.

Chop Salad with Herbs

Prepping meals saves money, time and stress when shit gets cray.  These salads are a favorite around here, full of flavor and texture!

 
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What You'll Need:

1 bunch kale, torn from stem and chopped

3 c salad greens, chopped

1 bunch parsley, chopped

3 cucumbers, chopped

3 c cherry tomatoes, halved

3 c grapes, halved

6 sprigs fresh mint, chopped

Sharp Raw Cheddar Cheese, shredded from the block

Raw sunflower seeds

 

For the Dressing:  

6 cloves garlic, minced

juice of 3 lemons

3/4 c olive oil

1/4 c red wine vinegar 

2 tsp dijon mustard

salt to taste


Create an assembly line of (6) tupperware containers or mason jars* to house salads.  Distribute greens (parsley, kale, salad greens) in each container.  

Add 1/2 c tomatoes to each salad, followed by 1/2 c grapes, 1/2 chopped cucumber, 1 sprig chopped mint.

Top each with 2 Tbsp both raw cheddar and 2 Tbsp raw sunflower seeds.

Pop in the fridge for grab and go throughout the week.  Serve each with 2 Tbsp salad dressing.


*If using mason jars, put salad dressing in jar first.  Check out my mason jar salad tutorial here.  

This will also make one big beautiful salad, great to bring and share at your next gathering.

Carrots with Olive and Mint Dressing

Sounds fancy, right? These were super easy, and honestly, to die for. Inspired by Susan Middleton's recipe in Fast ,Fresh & Green, and the desire to cook up one of the 10# of carrots we have in our fridge.

What you'll need:
1.
1# carrots, quartered
1 clove garlic, minced
1 tbsp. coconut oil
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2. 
1 tsp red wine vinegar
.5 tsp Dijon mustard
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3.
10 kalamata olives
2 tbsp. fresh mint (Great time of year to invest in a mint plant. It grows like wildfire, so unless you want a mint patch, keep it contained to a pot.)
2 Tbsp. (ish) whole unsalted almonds
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Combine the ingredients from section 1 into a large frying pan. Layer evenly and cook on medium-high heat, flipping once or twice. Your goal is to score the carrots on both sides, creating a little browning on each side. 

While carrots brown, combine ingredients in section 2. Wisk. Then, combine ingredients from section 2 in a food processor. Pulse.

When carrots are browned (after about 10 minutes), remove from heat. Pour whisked dressing directly into the pan. It will sputter. Stir to coat.

Finally, coat carrots in olive goodness.

Serves 3 as a perfect side dish to accompany any main course. The leftovers were equally as delicious right out the fridge for lunch the next day.