MINT and BASIL PESTO
Makes: About 1 cup
Preparation Time: 20 minutes
Nutrition per 2-tablespoon serving: 70 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol
Makes 1 1/2 cups
Preparation: 10 minutes
Drizzle this vinaigrette over salad greens topped with green peas, and shredded carrots.
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
BASIL, MINT and RED PEPPER SAUCE
Remove the seeds and membranes and chop the flesh finely. Mix together the oil, vinegar, garlic and seasonings. Stir in the herbs and pepper.
The sauce goes particularly well with cold fish, such as poached skate or turbot.
ASPARAGUS MINT SLAW
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar this this bright crunchy slaw
Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, and asparagus; toss to combine.
STRAWBERRY BANANA BASIL SMOOTHIE
Put all of the ingredients into your high speed blender and blend for anywhere from 30-45 seconds or until the desired consistency is reached.