Cantaloupe, Plums and Blueberries with Mint

Recipe from Cook’s Illustrated, July & August 2007

Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!

(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)

Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.

Cucumber-Feta Salad with Red Onions and Mint

Adapted from a recipe by Deborah Madison, The Greens Cookbook

(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper

Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.

Quinoa with Corn, Scallions and Mint

Recipe from Gourmet, August 2006

I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.

(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint

If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Cold Indian Cucumber Soup

Recipe from Milk and Honey Farm, as seen in the American Community Gardening Association newsletter

1 teaspoon cumin powder
1 medium large cucumber-grated
1 cup low fat yogurt
2 Tablespoons finely chopped fresh mint leaves (you can also use 3 teaspoons of dried mint)
1 small fresh hot green Chile pepper (seeded and finely chopped)
1/2 teaspoon garam masala (This is a wonderful spice and is available at Indian food stores)
3/4 teaspoon salt
1 teaspoon lemon pepper
Several whole mint leaves for garnish

Combine cucumber and yogurt in a food processor or blender and blend until smooth. Add the remaining ingredients except for the whole mint leaves and stir well. Chill in the refrigerator until ready to serve. Garnish with whole mint leaves.