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
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.
· 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.
1 pint mixed cherry tomatoes, preferably heirloom, halved
7 tablespoons extra virgin olive oil
2 pounds mixed medium and large tomatoes, cut into thin slices
8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Basil leaves small or larger leaves torn
Place all ingredients on plate and cross with olive oil add salt and pepper and serve best with toasted Italian bread
6 or 7 ripe tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper
1 baguette French bread or similar Italian bread
1/4 cup extra virgin olive oil
Thin slice bread and toast in oven until light brown both sides. Remove and coat both sides with olive oil.
Place all ingredients in a bowl and mix together. Place Tbsp of mixture on toast and serve.
1.5 - 2 ounces of rum
1 lime for fresh lime juice
10 spearmint leaves and a sprig for garnish
2 teaspoons sugar
6 Tbsp water
Put sugar, water and 5 spearmint leaves together and heat until sugar is melted (Simple mint Syrup). Add ice, rum and simple syrup into glass. Cut lime in half and squeeze half into glass and slice the remaining half for garnish. Place remaining spearmint leaves in palm of hand and clap hands together repeatedly (to release mint oils in leaves) and add leaves to glass. Top off with soda water and stir. Add garnish of sprig of mint and lime slice and serve.
For an added flare, different types of fruits or cucumber can be added for a different flavor to this classic drink.
Finely chop Garlic and Rosemary then place into a small bowl. Add the lemon juice and soften butter. Stir to combine until completely incorporated. Season to taste with salt and pepper.
Store for up to 2 weeks refigerated
1/2 cup butter melted
2 pounds Red Potatoes, halved
1 Tablespoon minced onion
2 Tablespoons chopped Italian Flat Leaf Parsley
1/2 Teaspoon salt
1/2 Teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 Teaspoon paprika
Add all ingredients in a bowl and mix together until potatoes are coated
Preheat oven to 375 degrees
Place potatoes on a greased cooking sheet and
Bake 45 minutes or until potatoes are browned and soft throughout
1/2 cup olive oil
1/2 cup fresh lime juice
2 Tablespoons chopped Onion
2 Tablespoons Fresh Tarragon
1 Teaspoon salt
1/2 Teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs
Place olive oil, lime juice, onion, tarragon, salt and hot sauce into a large, resealable plastic bag and shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
Preheat an outdoor grill to medium heat and lightly oil grate. Remove chicken from marinate and shake off excess. Discard remaining marinade. Season with salt and pepper.
Grill chicken for about 30 minutes or until no longer pink in the center.
Serve with a few thin lime slices and sprinkle fresh chopped tarragon on top of the chicken and serve.