Recipes

Ingredients:

1/4 cup apple cider vinegar

1/2 teaspoon kosher salt

2 tablespoons minced red onion or shallot

2 English cucumbers, sliced thin

2 tablespoons chopped fresh dill

2 ounces feta cheese, crumbled

1/3 cup unsalted pistachios, roughly chopped

2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

Directions:

1. Add the apple cider vinegar and salt to a small saucepan

and bring to a simmer over medium heat.

2. Once simmering, add in the minced red onion or shallot

and remove from the heat. Let the onion steep and

cool in the vinegar for 10-15 minutes.

3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.

4. Pour the onion and vinegar mixture over the top of the salad

and add in the olive oil and black pepper.

5. Toss everything together until coated then serve.

2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion 2 garlic cloves, chopped

1/4 cup olive oil 4 cups water, divided

1/3 cup packed basil leaves

Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, 

at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, 

stirring occasionally, until softened, about 5 minutes. 

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.

Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. 

Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. 

Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

  Ingredients

· 1 Tbsp olive oil

· 1/2 cup chopped onion

· 2 cups shelled peas, fresh or frozen

· 3/4 cup water

· 2 Tbsp tahini

· 3 Tbsp chopped fresh spearmint

· 2 Tbsp sour cream

· 1/2 teaspoon black pepper

· Salt to taste

1 Sauté onions: Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

2 Add peas and water, boil: Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.

3 Purée in food processor: Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.

This is a special herb. Its distinct flavor adds a different taste to any foods it is added to. 

Of course the king of all herbs. The versitility of this herb is endless

There are many uses for Spearmint from essential oils to foods. There are multiple health benefits from the use of spearmint in our everyday lives.