Sautéed Green Beans With Lemon Zest, Fresh Mint, & Crispy Chickpea Crumbs

Sautéed Green Beans with Lemon Zest, 

Fresh Mint & Crispy Chickpea Crumbs

Green Beans can be elegantly dressed with just a few simple ingredients such as fresh mint and lemon zest. Topping them with a chickpea crumb is a great dairy- and gluten-free alternative for added nutrients and nutty flavour. This recipe makes more chickpea crumbs than needed. Store leftovers in an airtight container for up to two weeks. They are delicious sprinkled on roasted vegetables, pasta, salads and soups.

Crispy Chick Pea Crumbs
1 can (540 mL) chickpeas
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) garlic powder
½ tsp (2 mL) freshly ground pepper

Green Beans
2 tbsp (30 mL) extra virgin olive oil
1 lb (455 g) fresh green beans, trimmed
1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) fresh mint, thinly sliced
Salt and freshly ground pepper to taste
Zest of 1 lemon

Directions:

To make crispy chickpeas, preheat oven to 425°F (220°C).

Drain and rinse chickpeas in strainer. Place on plate lined with paper towel. Blot chickpeas with a paper towel to remove excess water. Remove any loose skins and place chickpeas on a large baking sheet. Toss them with the oil, garlic powder and pepper. Bake in preheated oven for 25 to 30 minutes until golden and crisp, stirring them after 15 minutes. Check chickpeas during the last 5 minutes to avoid burning. Remove chickpeas from oven and set aside to cool. Blend cooled chickpeas in a food processor for approximately 30 seconds.

Heat oil in a large skillet over medium heat. Add green beans, cook and stir for 5 to 6 minutes for a crispy bean or longer until a desired tenderness. Place green beans on large platter, toss with lemon juice and fresh mint and season with salt and pepper. Top with lemon zest and 1 tbsp (15 mL) or more, to your preference, of chickpea crumbs.   Serves 6

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper. 

Roasted New Potatoes With Mint

 

Roasted New Potatoes With Mint

SERVINGS: 8

 

RECIPE BY: MAUREEN ABOOD

The secret to the creamy, buttery interior of these roasted potatoes is par-cooking the halved potatoes before roasted. A quick marinade before and after with lemon, olive oil, salt, and garlic boosts flavor that is extra fabulous. Blanching the mint in the potato cooking water keeps it bright green. The combination of both fresh and dried mint is another way to boost flavor here.

Ingredients:

2 pounds New (red) potatoes, halved
2 sprigs fresh mint
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 1/2 tablespoons kosher salt
3 cloves garlic, minced
1 teaspoon dried mint or mint salt

Directions:

Place a sheet pan on the center rack of the oven and heat to 400 degrees.

In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade.

Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs.

Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes.

Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

INSTRUCTIONS

1. Place a sheet pan on the center rack of the oven and heat to 400 degrees.

2. In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

3. While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

4. While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

5. Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade. 

6. Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs. 

7. Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

8. Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes. 

9. Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

Tzatziki

Tzatziki

Ingredients:
3 Persian cucumber or 1 English cucumber
½ teaspoon salt
1-½ cups Greek yogurt
1-2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1-2 Tbsp fresh chopped dill(increase or decrease according to taste)
3 garlic cloves /minced
2 tbsp fresh chopped mint
Salt and pepper to taste

Directions
Grate the cucumbers. Toss cucumbers with salt in a small bowl. Firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yogurt, lemon juice, herbs and garlic in a medium bowl. Season with salt and pepper. Mix is well

When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with extra virgin olive oil, if you like. Add a side of warm pita bread, falafel, and your favorite vegetables.

Asparagus and Lemon With Feta

Asparagus And Lemon With Feta  Baked Dish

This dish will have you thinking of Spring.

Ingredients:
A bunch of asparagus
Flaky salt, such as Maldon 
A block of your favorite feta
Lemon
Olive oil
Honey
Black pepper
Fresh mint leaves to garnish

Directions:
Cut off the thick woody asparagus stems and, if necessary, peel if thick-skinned. Sprinkle olive oil on the bottom of the oven pan and roll the asparagus in the oil. Sprinkle with flake salt.

Put a block of feta on top of the asparagus and whisk on the olive oil. Garnish with lemon slices. Squeeze lemon juice on top. Finish with honey and black pepper.

Bake at 200 C / 400 F for 15 minutes. Raise the temperature to 225 C / 440 F and bake for another 10 minutes. Garnish with fresh mint leaves.

Not a fan of asparagus? You could try using other spring vegetables such as peas, baby artichokes, fava beans, morel mushrooms, fennel or new potatoes (any would work deliciously with this style of baked dish). Whether you use a single vegetable, or mix it up with a combo like favas, baby artichokes and morels, you will find the recipe endlessly adaptable.

As with the original baked feta dish, you can then add some cooked pasta and toss for a new take on a pasta primavera. Add some freshly chopped spring herbs like parsley, basil, chives, dill or chervil. Or you can toss it together, let cool to room temp and put on a bed of spring mix baby lettuces for a beautiful salad. Mix it up by tossing with cooked rice or other whole grains for a hearty bowl that can be either a plant-based entrée or a perfect accompaniment to any protein from fish to lamb. If you use baby new potatoes in this, you'll get a warm potato salad that will bring the perfect celebration of spring to your early season barbecues.

Once you master this insanely easy technique, your spring cooking will go next level. 

Farro Risotto

                                            

Farro, an ancient grain, like barley, comes in different forms. It is a healthy alternative to rice and pasta. Look for semi-pearled farro, which has some of the outer husk removed. This dish reheats well.

Ingredients:
1 cup farro
1 tsp butter
2 tsp chopped fresh thyme
½ cup vegetable or chicken stock or water
2 tbsp chopped fresh mint
2 tbsp Watercress Pesto (recipe follows)
½ tsp salt
Freshly ground pepper to taste

Ingredients: 

Bring a large pot of water to boil. Sprinkle in farro and bring to boil. Boil farro until just tender but still slightly chewy, 15 to 20 minutes. Drain.

When ready to serve, heat butter in a nonstick pan over medium heat. Add farro, thyme, and stock, reduce heat to low, cover pan and steam for 10 minutes or until grains are al dente and liquid is absorbed. Scatter with mint and stir in the Watercress Pesto. Season with salt and pepper. Reheat when needed.

Serves 4
Watercress Pesto:

This mixture of watercress and arugula makes a spicy pesto. Use in both the salmon and farro recipes.

2 cups packed watercress leaves
1 cup packed arugula leaves
½ tsp chopped garlic
2 tbsp water
1 tbsp grated Parmesan cheese
3 tbsp olive oil
2 tsp lemon juice
¼ tsp salt and freshly ground pepper

Place watercress leaves, arugula leaves, garlic, water, Parmesan and oil in a food processor or blender. Process until leaves are finely chopped. Stir in lemon juice to taste and season with salt and pepper. If the mixture is too thick, thin with some more water.

Makes ⅔ cup pesto.

Quinoa Tabbouleh Salad

Serves: 2 - 4 servings

Ingredients

• 2 cups cooked quinoa
• 1 cup chopped tomatoes
• 1 cup chopped cucumbers
• 1 cup chopped parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt + Pepper to taste (chili salt if you can find it*)

Instructions

In a separate bowl, whisk together oil, lemon, salt and pepper. Pour dressing over salad ingredients and toss to combine.
Serve immediately or add in your favorite proteins (chickpeas, chicken, steak, shrimp, etc. would all be delicious).
Enjoy