Recipes

MINT and BASIL PESTO

Makes: About 1 cup
Preparation Time: 20 minutes

Ingredients

• 1 1/2 cups packed fresh basil leaves
• 3/4 cup packed fresh mint leaves
• 1/4 cup toasted sliced almonds
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons lemon juice
• 1 large clove garlic, quartered
• 1/4 teaspoon salt

Preparation

• Place basil, mint, almonds, oil, lemon zest and juice, garlic and salt in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.

Tips & Notes

• To toast sliced almonds Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes

Nutrition per 2-tablespoon serving: 70 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol

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LEMON-MINT VINAIGRETTE

Makes 1 1/2 cups
Preparation: 10 minutes
Drizzle this vinaigrette over salad greens topped with green peas, and shredded carrots.

Ingredients

• 1 cup olive oil
  
• 2 Tbsp. finely chopped fresh mint
• 2 Tbsp. finely chopped fresh parsley
  
• 6 Tbsp. fresh lemon juice
• 1 Tbsp. Dijon mustard
• 1 tsp. sugar; 1/2 tsp. salt; 1/2 tsp. pepper

Whisk together all ingredients. Store in an airtight container in the refrigerator up to 2 weeks.

ROASTED VEGETABLES

12 servings

Ingredients

• 1 small butternut squash, cubed
  
• 2 red bell peppers, seeded and diced
  
• 1 sweet potato, peeled and cubed
  
• 3 Yukon Gold potatoes (or baking potatoes), cubed
  
• 1 red onion, quartered
  
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup or less olive oil
• 2 tablespoons balsamic vinegar (or lemon juice)
• salt and freshly ground black pepper to taste

Directions
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

Ingredients

• large handful of basil leaves
• 3-4 sprigs mint
• 1 sweet red pepper
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 small clove garlic, chopped finely
• salt and pepper to taste

Strip the leaves from the mint sprigs and chop them finely with the basil leaves. Scorch the pepper under a grill until it is blackened all over, then wrap in damp paper towels for a few minutes. The skin will then rub off easily.
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.

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ASPARAGUS MINT SLAW

Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar this this bright crunchy slaw
Serves 4
Ingredients

• ¼ cup roughly chopped mint
• 2 Tbsp. olive oil
  
• 2 Tbsp. red wine vinegar
  
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 5 small radishes, julienned
• 4 scallions, thinly sliced
• 2 carrots, julienned
• 1 bunch asparagus, trimmed and shaved using a vegetable peeler

INSTRUCTIONS
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

Ingredients

• 1 cup water
• 1 fresh or frozen medium banana
• 1/2 cup fresh or frozen strawberries
• 5-10 fresh basil leaves
• 4-6 ice cubes (recommended if your fruit isn’t frozen)
• A little honey
  

The Add-ons:

• 1/4 cup silken tofu
• 1 tablespoon flax seeds or chia seeds
• Anything else that sounds good :)

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.