Posts tagged ‘mint’

August 8, 2015

Pancetta, Pea, and Mint Pizza with Pistachio Sauce

Pancetta, Pea, Pistachio Pizza

This pizza is your new best friend.

It will give a ride to the airport at a moment’s notice. It knows when something is wrong before you even say a word. It always has the next round.

I kid, of course – but this is a darn good pie.

The pistachio sauce is a nutty, subtle alternative to the more traditional aggressive red and rich white pizza bases. The salty, smokey pancetta and crisp sugar snap peas are like a see-saw, rocking your tongue gently back and forth between two flavors. Everything is bound together by mozzarella, and cut with just a hint of mint to keep things cool.

The pizza as a whole manages to be both indulgent and refreshing at the same time. As the midsummer heat begins to fade into temperate Autumn evenings, you may find yourself more attached to it than you’d care to admit.

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September 9, 2014

Rhubarb Mojito

Rhubarb Mojito

Hm? What’s that I’m working on over here, you ask?

Oh, just jazzing up a regular ho-hum mojito with summer’s best seasonal ingredient: Rhubarb.

The tart, assertive flavor of rhubarb is the perfect addition to this classic recipe that combines fragrant mint with tangy lime and a hint of sweet simple syrup. It’s presence in the cocktail is subtle, but nonetheless makes you wonder why you’ve been drinking your mojitos the old-fashioned way all this time.

With just one additional step/ingredient beyond the regular recipe, the only limiting factor will be the rhubarb on the shelves of your grocery story. I’m a little late to the game when it comes to extolling to virtues of rhubarb since we’re nearing the end of its availability, but that just means you won’t be able to procrastinate before you go buy some!

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April 27, 2014

Cauliflower Carrot Salad

Carrot Cauliflower Salad

This is a simple but delicious salad that’s perfect for the warm days of Spring and Summer.

The cauliflower and carrot are a wonderful base, but the real star of this salad is the dressing. When Maggie and I were on vacation recently we stopped by an artisan oil and vinegar shop and found a delicious lemongrass mint white balsamic vinegar. It’s tangy and herbal, sweet and acidic – and it makes the perfect base for dressing! Pairing it with refreshing parsley makes for a wonderful little salad.

If you can’t find a lemongrass mint white balsamic vinegar – a very real possibility – then you could certainly make your own. Allowing some pulverized mint and lemongrass to sit in white wine or white balsamic vinegar will give you a perfectly serviceable home substitute.

Whip this up for a picnic or a big barbecue party and enjoy!

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September 17, 2011

Avocado, Lime and Mint Soup

This soup is a perfect fit for the end of summer.

It combines the lime and mint that are signatures of many zesty, lighthearted summer with more heartier elements typical of autumnal favorites. Rain or shine (literally) it’ll fit the bill.

The rich, creaminess of the avocado forms the perfect base while the tartness of the lime forms the perfect counterbalance. On top of it all, the mint adds refreshing, crisp notes at the end of each bite.

One of the nicest things about this dish is that is can be served both warm or chilled. Straight off the stove top it makes the perfect accompaniment for coconut chicken or Mexican-spiced pork tenderloin. Chilled, its great by itself as an appetizer or as a light main course with bread and salad.

It’s a versatile dish, which means you have plenty of reasons to give it a shot.

Avocado, Lime and Mint Soup

  • 1/2 medium onion, diced
  • 3 cloves of garlic
  • 3 avocados, pitted and chopped
  • 2 cups of chicken stock
  • 1/4 heavy cream
  • 2 limes
  • 1/4 cup of mint leaves, chopped
  • salt and pepper, to taste

 

  1. Heat a skillet to medium and add enough butter to coat. Add the garlic and onions and saute until semi-translucent, approximately 4 minutes.
  2. Add the diced avocado and continue to saute for another 5 minutes. Add the chicken stock and heavy cream and continue to cook, stirring occasionally, until it begins to simmer.
  3. Empty the contents of the skillet into a food processor. Add the zest and juice of the two limes along with the mint leaves and blend until thoroughly mixed.
  4. Serve either immediately or after it has chilled overnight.
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