Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

total time: 1 hour
SERVINGS:4
• 
  
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley, rinsed and drained
• 8 to 10 small radishes, trimmed
• 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
• 1 Preserved Lemon, thinly sliced and seeds removed
• Coarse salt
• 1/4 cup fresh dill, coarsely chopped
• 8 large fresh mint leaves, torn

1. STEP 1

   Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

2. STEP 2

   Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

This recipe can be found at:

http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833&center=276955

Red Lentil and Rice Patties with Coconut-Mint Sauce

Ingredients
1 cup Red Bhutanese rice (brown rice should work too)
1/2 cup red lentils
3 1/2 cups water
3/4 tsp salt
1 tsp cumin seeds
1 large onion, finely diced
1/4 tsp red pepper flakes
1 tbsp. cornstarch
1-2 tsp sesame oil
Coconut-Mint Sauce (recipe follows)

Directions
 simplified the recipe by putting the first 7 ingredients into the rice cooker and cooking them until it shut off. If you don’t have a rice cooker, you may be able to cook it over low heat in a covered pan, as you would rice. Or, follow the instructions in the original recipe.
When the rice mixture is done (and the rice is completely tender), let it cool until it’s easy to handle. Add the cornstarch and mix gently. Shape into patties and fry in the sesame oil until browned on each side, about 3-4 minutes. Serve with sauce, below.
Oven option: Bake on silicone baking mat or parchment papers at 350 for 40 minutes, turning after 20 minutes. No oil needed

Coconut-Mint Sauce

1/4 cup toasted coconut
1 tablespoon ginger paste or 1 tsp. minced ginger
2 tablespoons chopped mint leaves
1/4 cup vegetable broth
2 tablespoons agave nectar (or other sweetener)
1 teaspoon soy sauce
1 tablespoon lemon juice
1 clove garlic
Puree all sauce ingredients in a blender until smooth.

Recipe found at: http://blog.fatfreevegan.com/2006/04/red-lentil-and-rice-patties-with.html

Moroccan Eden Salad with Apples, Fennel and Arugula

Raz el Hanout and Preserved Lemon Dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons high quality white wine vinegar
• 1 teaspoon agave syrup or unrefined sugar
• 1 1/2 teaspoon raz el hanout
• 2 tablespoons tablespoons preserved lemons, rinsed and chopped
• 1/2 cup apple (crisp and sweet variety such as fuji, honeycrisp, or pink lady), peeled and chopped
• 2 tablespoons fresh mint
• fresh ground pepper to taste

Fennel, Arugula and Apple Salad

• 1/2 cup red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 teaspoon agave syrup or unrefined sugar
• 1/2 teaspoon fresh ground pepper
• 2 cups fennel bulb, thinly sliced
• 3 cups baby arugula
• 3 tablespoons fresh mint, roughly chopped
• 1 1/2 cup apples (crisp and sweet variety such as fuji, honeycrisp, or pink lady), chopped in 1/4 inch sticks
• juice of 1/2 lemon
• 1/4 cup unsalted pistachios, chopped
• 1/4 cup Moroccan oil-cured olives, roughly chopped
• 1/2 cup pomegranate seeds
• 3/4 cups chick peas, preferably unsalted, canned or soaked and cooked until soft
• 1/2 cup aged goat cheese or mild goat milk feta, crumbled
• fresh ground pepper and salt to taste

Directions

1. Thinly slice the red onion, from stem to root. Blanch the onion crescents in boiling water for a quick minute, drain, and place into a bowl with vinegar, sugar, and cracked black pepper. Allow to sit and become a quick pickle for half an hour or more while the rest of the salad is assembled.
2. Cut preserved lemon into quarters and rinse off excess salt and brine, and remove any seeds. Assemble dressing by blending together vinegar, sugar, spice, preserved lemon, and apple until smooth. Slowly blend in oil. Pulse in mint at the very end. Add pepper to taste. The dressing should not need any salt because of the salt in the lemon.
3. Slice the fennel bulb paper thin (using a mandoline if available). Mix with arugula, roughly chopped mint, chick peas, chopped pistachios, and olives. NOTE: Because the preserved lemons and oil-cured olives are both salty, it is best to use unsalted pistachios and chickpeas, and mild feta if possible. You can always add salt at the end if needed.
4. Remove seeds from pomegranate by scoring the skin and breaking fruit open. Gently pull out seeds and add 1/2 cup to salad mix.
5. Halve and core the apples, leaving the peel on. Slice the apple from top to bottom into 1/4 inch slices. Turn slices on their side and cut into 1/4 inch sticks. Place cut apple into a bowl and toss with the juice of half a lemon to keep from browning. Add apples to salad.
6. Drain vinegar from pickled onions and add to salad. Mix together, toss with enough dressing to lightly graze everything. Add salt and pepper if necessary. Top with crumbled cheese. Serve with warm pita.
   Recipe found at:  http://food52.com/recipes/8721-moroccan-eden-salad-with-apples-fennel-and-arugula

Roasted Patty Pan Squash and Herbed Chickpeas

Ingredients

140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
 olive oil
salt
a dozen stems chives
1 small handful fresh cilantro
8 leaves fresh mint
 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
a good pinch cayenne pepper
one strip lemon peel from an organic lemon
2 teaspoons verjuice or lemon juice

 freshly ground black pepper

Directions
Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.

Recipe found at: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php

Fennel, Prosciutto and Pomegranate Salad

Serves 4 to 6

Ingredients:

• 2 cups very thinly sliced fennel bulb
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 6 cups arugula (about 4 ounces)
• 1 cup thinly sliced green onions
• 1/4 cup thinly sliced mint leaves
• 1 1/2 tablespoons balsamic vinegar
• 6 ounces thinly sliced prosciutto, torn into strips
• 1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (Planning ahead? I did this a day in advance.)

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over. (We did this totally out of order. We’re fired.)

Greens, Herbs, and Roasted Radishes

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 6 endives
• 1 avocado
• juice of 2 lemons
• 1/2 cup olive oil, divided
• 1/4 cup shallot, minced
• 2 tbsp dill, minced
• 2 tbsp mint, minced
• salt/pepper
• (optional) smoked salmon

Rinse and remove greens from radishes. Halve or quarter (depending on the variety you go with) and coat with olive oil and salt and pepper on a heavy baking sheet. Roast in a 400′ oven for 20-25 minutes until blistered but not totally browned. Set aside to cool.

Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. Slice and dice avocado into cubes over the bowl, then add chunks of salmon (optional) and the cooled radishes. For the dressing: whisk together olive oil, shallots, dill, and mint with the lemon juice in a small bowl. Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or wood tongs.

Raw Artichoke Salad with Parmesan and Mint

INGREDIENTS

2 lbs. baby artichokes (about 20)
2 lemons, halved
4 tbsp. extra-virgin olive oil
1/2 cup baby arugula
1/4 cup torn mint leaves
Kosher salt and freshly ground black pepper, to taste
2 oz. parmesan, shaved thin with a peeler

INSTRUCTIONS

1. Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Squeeze 1 lemon into a bowl filled with cold water and submerge artichokes in the water.

2. Drain artichokes and pat dry with paper towels. Using a mandoline or a chef's knife, cut the artichokes into thin slices and transfer to medium bowl. Squeeze remaining lemon and the oil over the artichokes; toss to coat. Add arugula and mint and season with salt and pepper; toss gently. Garnish salad with parmesan shavings. 

Recipe found at: http://www.saveur.com/article/Recipes/Raw-Artichoke-Salad-with-Parmesan-and-Mint

Lemon Mint Braised Artichokes

Ingredients

2 lemons, halved

8 large artichokes with long stems

1/4 cup fresh lemon juice

3 cups water

1/3 cup extra-virgin olive oil

5 tablespoons chopped mint, divided

3 garlic cloves, minced

Preparation

• Squeeze 2 lemon halves into a large bowl of cold water.
• Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.
• Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
• Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
• Trim remaining artichokes in same manner.
• Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
• Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
• Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Mint-Braised-Artichokes-352323#ixzz28vYcHavU

Cool Cucumber and Dill Soup

Ingredients

• 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
• 1 1/3 cups low-fat yogurt
• 1 1/3 cups low-fat milk
• 2 tablespoons roughly chopped fresh dill
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
2. Chill the soup in the refrigerator until cold, about 1 hour.
3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

Mango Slaw with Cashew and Mint

2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.

Taken From:
http://smittenkitchen.com/2010/07/mango-slaw-with-cashews-and-mint/

Mixed Citrus Salad with Feta and Mint

3 to 4 tablespoons red onion, cut into tiny bits
4 pieces of citrus, preferably a mix of grapefruits and oranges but use what you can get, and what you like to eat (spoiled by the spread at the store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1 mineola)
1 tablespoon red wine vinegar or lemon juice
1 teaspoon smooth Dijon mustard
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)

Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (this is all I had accumulated) with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste, serve immediately and daydream of warmer places.

taken from:

http://smittenkitchen.com/2010/01/mixed-citrus-salad-with-feta-and-mint/

Roasted Eggplant with Tomato and Mint

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.

- 1 to 2 tablespoons plus 4 teaspoons olive oil
- 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
- 2 ounces (1/2 cup) chopped or crumbled ricotta salata
- 2 tablespoons capers, drained
- 1/3 cup finely diced red onion
- 3 seeded, diced medium tomatoes (1 1/2 cups)
- 3 tablespoons minced fresh mint leaves
- 2 teaspoon red wine vinegar
- Freshly ground black pepper.

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately

http://smittenkitchen.com/2011/09/roasted-eggplant-with-tomatoes-and-mint/

Grilled Eggplant and Goat Cheese Salad

Ingredients
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-eggplant-and-goat-cheese-salad-recipe/index.html