Posts Tagged ‘Mint’


From: http://allrecipes.com/Recipe/Tabbouleh-III/Detail.aspx

Prep Time: 45 minutes
Total Time: 4 hrs, 45 minutes
Servings: 8


1 cup bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

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from:  Giada De Laurentiis

Prep Time:  10 minutes
Cook Time:  12 minutes
Total Time:  22 minutes
Servings:  4

4 cups low-sodium chicken stock
3 pounds fresh fava beans, shelled;  or 1 pound frozen lima beans, thawed
3 tbsp chopped fresh mint leaves
salt and fresh ground pepper
4 (6 oz) red snapper filets
Olive oil, for frying

In a medium saucepan, boil the stock over medium-high h eat.  Add the beans, and reduce the heat to low.  Simmer the beans until they are tender (about 5-8 minutes).  Drain the beans, but reserve one cup of the stock.  Place the drained beans and reserved stock in a blender or food processor.  Add the mint and blend until smooth.  Season with salt and pepper to taste. 

In a large skillet, heat enough oil to fill the pan 1/4 inch deep, over medium-high heat.  Season the fish with salt and pepper on both sides.  Cook for 3-4 minutes on each side until brown and the center is opaque. 

Divide the fava bean puree between four serving plates.  Place a filet of red snapper on top of the puree.  Serve immediately.

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Radish and Feta Salad

courtesy of Dog Hollow Farm, in From Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition

4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced black olives
chopped scallions or fresh mint

Combine radishes, feta, olives, and scallions or fresh mint.  Dress with a lemony vinaigrette, and marinate for at least 30 minutes.  Makes 4 servings.

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