Category: Mint
Crunchy Bean and Herb Salad
The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.
Variations:
Use whatever bean or chickpea you have (in the above case, it's black chickpeas)
Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions
Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano
Omit the cheese or use a different kind such as feta or diced sharp cheddar
Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)
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Pad Thai Salad
I came up with this idea on a very hot evening and it's a winner. You could certainly add tofu or chicken (see variations below) but with the egg and peanuts it was perfect for a light summer supper. ... Read more »
Asparagus Feta Fritters with Aioli
These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.
Makes 10 fritters
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Noodle Salad with Peas, Mint and Lime
This is bright, just slightly spicy and so delicious. You can use frozen or fresh peas or snap or snow peas, chopped up finely. I use fresh ramen noodles here but rice noodles, soba noodles or regular spaghetti will work just fine. The ingredient list looks long but it's mostly pantry items.
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Snap Pea, Cucumber and Radish Salad with Toasted Pita and Lemony Dressing
I happened to have some leftover pita bread that sparked the inspiration for this salad. This salad is a bit of a springy, non-traditional spin on a Fattoush salad. If you don’t have pita, you could make some toasty croutons instead. It’s a bright and crunchy salad with lots of flavor and texture.
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Crunchy Winter Salad with Lime and Fish Sauce
This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.
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Lentil, Rice, Cucumber Salad with Chicken and Lime Fish Sauce Dressing
I had leftover lentils and rice to use up from a photo shoot of one-bowl meals. It's a bit of work to cook both of these just for this meal but it might just be worth it! I always suggest cooking more beans and grains than you ever need for a given recipe so if you get in the habit of cooking a pot or two at the beginning of the week, a dish like this can come together on a weeknight.... Read more »
Vermicelli Noodle Stir-fry Salad
This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
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Lentil Bowl with Turmeric Tofu/Cauliflower and Raita
This employs some of my favorite spices and elements of Indian cooking. It's a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.
Make it with either tofu or cauliflower or any vegetable you'd like.
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Rice and Tofu Bowl with Cilantro Sauce
This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.
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Chickpea, Cucumber/Beet Salad with Garlic Turmeric Oil
In Indian cuisines (and other South Asian cuisines) spices are often added to hot oil or ghee (clarified butter) to temper the spices, i.e. release the spices essential oils and flavors. This flavorful oil, called a tadka, makes for a wonderful salad dressing.
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Raw Asparagus Salad with Arugula and Mint
My mother added raw asparagus to salads every spring when I was growing up. You can take it a step farther and make the asparagus not just an add-on but the main show. If you just have a few spears, add them to most any salad, thinly sliced. Lemon and mint are lovely complements in any case.
Thicker spears work much better in this salad (incidentally I prefer thicker ones for any preparation) than the skinny ones.
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Farro Salad with Asparagus, Walnuts and Mint
Cook a pot of whole grains--barley, farro, spelt, frikeh, rye--and dress it up for any meal of the day throughout the week. The above version uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.
This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful!... Read more »
Random Greenery Green Sauce
I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint.
[caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]
Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.
Use it:
On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg
On any kind of sandwich
Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs
With grilled meat or fish
With roast chicken
With a little mayo or Greek yogurt for chicken or egg salad
On rice or other cooked grains or beans
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Roasted Eggplant Salad with Red Onion and Mint
The cumin, red wine vinegar and mint play very nicely with the roasted eggplant for a superb salad.... Read more »
Pea Microgreen and Mint Sauce
My CSA offers pea microgreens early in the season. These sweet, tender little greens can be used plain as a garnish for a soup or risotto or tossed in any salad or chopped up with herbs like mint and chives to make a little salsa verde of sorts. Stir this sauce into eggs or beans, add to quesadillas or burritos, serve it alongside a simply grilled steak. Or you mix in some feta and you have a lovely sandwich spread or part of a cheese plate.
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Radish, Pea, Asparagus, Turnip Salad with Mint
I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.
Variations:
Mix and match your vegetables
Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo.
Substitute 1/3 cup toasted seeds or nuts for the feta.
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Fried Rice
The only thing you need to have thought of in advance is to have made more rice than you needed for an earlier meal so that you have leftover rice ready, whether in the fridge or freezer. It matter little whether you use white or brown rice, short or long grain. I always make more rice than I need at any given time and then freeze the rest for the fried-rice-nights. Or make it in the morning and leave it sitting out all day and then you’ll have nicely dried out rice for the fried rice that evening.
Variations
You can use most any vegetable you have on hand such as, broccoli, celery, Brussels sprouts, daikon, bell pepper, radish, and/or water chestnuts. Watery vegetables, like zucchini and tomatoes, are less well suited.
Use a handful of radishes, chopped or a few salad turnips, chopped, in place of the carrots.
If you don't have turnip tops, use beet greens, bok choi or any leafy green, you have.
Snap or snow peas are great instead of shelling peas.
Add any leftover meat you'd like or dice a couple slices of bacon or half a chicken breast and cook with the vegetables before adding rice.
Add toasted peanuts or cashews for crunch and heft.
Delicious herbs to add, in place of or with, cilantro are mint or basil
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Noodles with Coconut Milk Peanut Sauce and Lots of Herbs
This sauce came about in a typical cook-with-what-you-have moment. I was racking my brain for what to make for dinner. I had half a can of coconut milk, lots of herbs and some fresh ramen noodles. You could use spaghetti or soba noodles instead of ramen noodles. Cooked chicken would be a delicious addition.... Read more »
Napa Cabbage and Komatsuna Slaw with Herbs and Lime Dressing
This is crunchy and bright and fragrant with herbs. Simplify with fewer herbs, add tofu or chicken or shrimp or cooked for more heft. If you don't have komatsuna you can substitute young bok choi, tatsoi or young mustard greens. You can substitute cashews or even toasted almonds or sunflower seeds for the peanuts--some crunch really balances out the salad.
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