Category: Recipes

Mint

Mint

Angela Smith

Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Mint, Red Onion, Snap Peas // Vegetarian

Boozy Watermelon Mint Lemonade // Uses Cucumber, Mint, Watermelon // Vegetarian

Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian

Caramelized Corn with Mint by Julia Moskin // Uses Mint // Vegetarian

(Takes 30 minutes; makes 10 to 12 servings)
4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs) or two 16-ounce bags frozen corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
salt to taste

If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Cousin Deb’s Cucumber Feta Dip // Uses Cucumbers, Dill, Mint, Red Onions // Vegetarian

1 cup (4 oz.) feta cheese, crumbled
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground pepper
1 ½ cup cubed, seeded, peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill

  1. Combine feta, lemon juice, and pepper.  Partially mash with a fork.  Add cucumber, onion, mint, and dill.  Serve with pita chips.

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Mint Lemonade // Uses Mint // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Strawberry Mint Fruit Salad // Uses Mint, Strawberries // Vegetarian

Strawberry Mint Lemonade // Uses Mint, Strawberries // Vegetarian

Watermelon Lemonade // Uses Mint, Watermelon // Vegetarian

Watermelon Mint Sorbet // Uses Mint, Watermelon // Vegetarian

Watermelon Salad with Feta // Uses Basil or Mint, Cucumber, Garlic, Jalapeno Peppers, Red Onion, Watermelon // Vegetarian

Cabbage

Cabbage (Green or Red)

Angela Smith

Braised Red Cabbage and Fennel // Uses Fennel, Onion, Red Cabbage // Vegetarian

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Cabbage, Bacon, and Egg Noodles // Uses Green Cabbage , Onion
From Women’s Day cookbook (I usually double this recipe)

4 ounces medium-wide egg noodles
2 slices bacon, diced
1 tablespoon butter
1 tablespoon olive oil
1 medium-sized onion, sliced thin
1/2 teaspoon minced garlic
1/4 cup chicken or veggie broth
1/4 dry white wine or additional chicken/veggie broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds (9 cups) shredded green cabbage
1 teaspoon poppy seeds

  1. Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain well.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Wipe the skillet clean.
  3. In the same skillet, melt the butter over medium heat. Add the onion and cook, stirring often, for 6 to 7 minutes, or until the onion is softened. Add the garlic and cook, stirring often, for 1 minute.
  4. Add the broth, wine, salt, and pepper. Bring to a boil and boil for 1 minute.
  5. Add the cabbage. Stir over medium-heat for 3 to 5 minutes, or until crisp-tender.
  6. Stir in the bacon, then the noodles and poppy seeds. Cook just until the noodles are heated through. Serve right away.

Cabbage, Potato, and Leek Soup // Uses Cabbage, Garlic, Leeks, Potatoes (substitute ours for Russets), Thyme // Can Be Vegetarian or Not

Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian

Perfect Roasted Cabbage // Uses Green Cabbage // Vegetarian

Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian

Sweet and Tangy No Mayo Coleslaw with Celery Seed and Mustard // Uses Green Cabbage, Sweet Onion // Vegetarian

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian

Vegan Poke Bowl // Uses Carrots, Cucumbers, Edamame, Red Cabbage // Vegan

Vegetable Dumplings // Uses Cabbage, Carrots, Garlic Chives, Onions // Vegetarian

Cauliflower

Cauliflower

Angela Smith

Buffalo Cauliflower // Uses Cauliflower // Vegetarian

Cauliflower Kale Curry // Uses Cauliflower, Garlic, Kale, Onions // Vegetarian

Cauliflower Salad with Greens Beans // Uses Cauliflower, Garlic, Green Beans, Shallots // Vegetarian

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

Roasted Cauliflower and Lentil Tacos // Uses Cauliflower, Cilantro, Garlic, Onions // Vegetarian

Roasted Cauliflower Salad (Middle-Eastern Inspired) // Uses Cauliflower, Parsley, Ren Onion // Vegetarian // Note: If you don’t have pomegranate molasses, you can use lemon or lime juice plus a little honey instead.

Roasted Cauliflower with Tomatoes with Olives and Garlic Breadcrumbs // Uses Cauliflower, Cherry Tomatoes, Parsley // Vegetarian

Sesame Cauliflower and Bell Peppers // Uses Green Peppers, Scallions (called Green Onions in recipe) // Vegetarian

Broccoli

Broccoli

Angela Smith

Broccoli and Anchovy Orecchiette // Uses Broccoli, Can Throw Garlic Chives in Here, Too

Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian

Broccoli Dill Salad // Uses Broccoli, Dill // Vegetarian

Broccoli Melts // Uses Broccoli, Garlic // Vegetarian

Gorgonzola, Broccoli, and Thyme Quiche // Uses Broccoli, Thyme; Substitute Gai lan instead of Broccoli // Vegetarian

Mapo Tofu // Uses Garlic, Scallions. Add Steamed Gai-lan or Broccoli and White Rice, Throw Garlic Chives in here, too.

Roast Salmon and Broccoli with Chile-Caper Vinaigrette // Uses Broccoli, Jalapenos