Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Ingredients:
2 medium eggplants
Olive oil, for basting
For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.
Summery Turnip Salad with Lemon-Herb Vinaigrette
This salad is perfect for a light lunch or as a side dish for grilled meats or fish. Also: feel free to add other summer vegetables like radishes or bell peppers for extra color and flavor!
Ingredients:
4 medium turnips, peeled and thinly sliced (use a mandoline if available)
2 carrots, peeled and thinly sliced or julienned
1 cucumber, thinly sliced
½ red onion, thinly sliced
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup crumbled feta cheese (optional)
2 tablespoons toasted sunflower seeds or pumpkin seeds
For the Lemon-Herb Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Method:
1. Peel and thinly slice the turnips, carrots, cucumber, and red onion. A mandoline works well for even, thin slices. Place the sliced vegetables in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey or maple syrup, Dijon mustard, minced garlic, and chopped fresh dill. Season with salt and pepper to taste.
3. Add the chopped parsley and mint to the bowl with the sliced vegetables. Pour the lemon-herb vinaigrette over the vegetables and toss gently to combine. Let the salad sit for about 10 minutes to allow the flavors to meld. To serve, transfer the salad to a serving platter or individual plates. Sprinkle with crumbled feta cheese (if using) and toasted sunflower seeds.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper
Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.
2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.
3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
Method:
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
