Grilled Romaine and Halloumi Chese with Mint Vinaigrette

Grilled Romaine and Halloumi Chese with Mint Vinaigrette

adapted from epicurious.com

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh mint, chopped and divided
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 2 hearts of romaine, quartered lengthwise
• 1 large red onion, cut crosswise into 1/3-inch-thick rounds
• 1 8-ounce package Halloumi cheese, cut crosswise into 8 slices

1. Prepare barbecue to medium-high heat.
2. Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper.
3. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter. Separate rings.
4. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates.
5. Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
6. Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.

Fried Eggplant With Chickpeas and Mint Chutney

Fried Eggplant With Chickpeas and Mint Chutney

adapted from the New York Times

FOR THE EGGPLANT:

• 2 eggplant, sliced into 1/4-inch-thick rounds
• 4 tablespoons olive oil, more as needed
• 1 white onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1 pound ripe tomatoes, chopped
• 15-ounce can cooked chickpeas, drained and rinsed
• 1 ½ teaspoons garam masala
• ½ teaspoon sweet paprika
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne
• sea salt, as needed

FOR THE MINT CHUTNEY:

• 1 cup mint leaves
• 1 cup cilantro leaves and tender stems
• 1 jalapeño pepper, seeded and roughly chopped
• 1 green onion, cut into 1-inch lengths
• 1 garlic clove, roughly chopped
• 2 teaspoons lemon juice
• ¼ teaspoon sea salt
•  Plain yogurt (optional)

1. Season the sliced eggplant with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil. When the oil is heated add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if things begin to dry out. Transfer cooked eggplant to a plate lined with paper towels to drain and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
2. Heat another tablespoon of oil in pan, then add the onions. Cook until golden soft.
3. Add garlic to the onions and cook until fragrant, 1 or 2 minutes longer.
4. Add all the spices and cook for 1 minute longer, then add tomatoes, chickpeas and 2 tablespoons of water.
5. Partly cover the pan and bring to a simmer. Continue cooking until tomatoes start to break down, about 10 to 15 minutes.
6. Add eggplant to the pan and cook until sauce thickens, or about another 5 to 10 minutes.
7. While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and adjust for more lemon juice or salt as needed.
8. Serve the eggplant topped with the chutney and, if using, the yogurt.

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

• 2 Nero Tondos, trimmed, peeled and julienned into matchsticks
• 1 granny smith apple, cored and julienned into matchsticks with skin
• 1 Carrot, peeled and julienned into matchsticks
• 2 tablespoons fresh mint, minced
• ½ cup green onions, sliced
• 3 tablespoons honey
• Juice of one lime
• 3 tablespoons olive oil
• 1 jalapeño, minced (discard the seeds for a milder dressing)
• 1 clove garlic, minced
• ½ teaspoon salt

1. Combine the Nero Tondo, apple, carrot, mint and green onions in a large bowl.
2. In a smaller bowl combine the remaining ingredients and whisk to mix well. Adjust the salt and pepper to your liking.
3. Toss gently together the vinaigrette and the slaw in the larger bowl. Enjoy!

Whole Braised Beets

Whole Braised Beets

• 3 whole beets with their greens (washed well and patted dry)
• 2 tablespoons butter 
• 1 cups low sodium chicken or vegetable stock
• 1 tbsp chopped fresh mint
• 1 tbsp cider vinegar
• Salt to taste

1. Add the butter to a skillet over a medium heat until it begins to froth.
2. Carefully place the beets into the skillet so that all the root tips rest in one direction and the greens in the other. Sear them in the butter until the greens are wilted.
3. Pour in the broth, cover, and simmer until roots become tender, about ten minutes.
4. Turn off the heat and transfer the beets to a serving dish using tongs.
5. Drizzle with the cider vinegar and finish with the fresh chopped mint and a dash of salt.

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

adapted from the Splendid Table

• 2 stalks green garlic, white and tender green parts only, sliced thin
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon unseasoned rice wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 pound snap peas, trimmed, stringed, cut into 1-inch pieces on the diagonal
• 5 hakurei, trimmed, and sliced very thin 
• 2 tightly packed tablespoons coarsely chopped fresh mint, plus additional sprig for garnish
• 4 ounces queso fresco or other fresh cheese such as queso panela, fresh ricotta or farmer’s cheese, crumbled

1. In a large serving bowl, combine the garlic, lemon juice and vinegar, and let macerate 10-15 minutes. Slowly whisk in the olive oil, then add salt and pepper as needed.

2. Add the snap peas, hakurei slices and mint, and toss to coat in the dressing. Taste for seasoning, adding more lemon, salt and pepper as needed. Sprinkle the crumbled queso fresco over the top, give an additional toss to distribute and garnish with a sprig of mint.