Nicoise Salad

Chef. Luis Felipe Lavieri

Ingredients:

- Seared sockeye salmon
- Yellow grape tomato
- Russet potato
- Beans (you can use purple)
- Hard boiled egg
- Mandarin orange segments
- Mediterranean organic pitted black olives



Mandarin Vinaigrette

- Zest of 1 mandarin
- Juice of 1 mandarin
- 3 leafs of mint
- 1/2 cup of olive oil
- 1 tea spoon of Dijon Mustard
- 2 cloves of garlic, minced


Directions

Seared sockeye salmon - Portion, Salt, and pepper. On a hot pan, add 1 tbsp of Olive oil, quickly cook each side of the salmon. Each side should be cooked for less than 1 minute, only long enough to get a little colour and for all the pores to be sealed.

Hard boiled egg - Put egg(s) in a pot with cold water, bring to a boil. Once the water begins to boil, set a timer for 8 minutes. When the timer goes off, strain the egg(s) and run under cold water. Peel and cut in half longwise

Purple beans - Bring a small pot of water to boil, put in the cleaned purple beans for 30 seconds, strain the water and place the beans into an ice water bath to stop cooking process.

Russet Potato - peel and cut into cubes about 1-2 inches wide, put into a small pot of cold water, bring to a boil. Once boiling, bring the heat down to a medium heat. Check the potatoes every 3-5 minutes for done-ness. Usually takes less than 10 minutes for potato cubes to be fully cooked from the moment the water begins to boil. Do Not Overcook, otherwise you will end up with mash.

Yellow grape Tomatoes - cut in half

Mandarin orange segments - Peel mandarin. divide mandarin into segments. Remove any of the rind still attached to the segments and any seeds.

Mandarin Vinagrette 

Combine and emulsify all ingredients except for the mint. Chop mint finely and combine with the dressing.


Finishing the salad

In a hot pan at medium heat, pan fry Potatoes, beans, olives, grape tomatoes, and 2 tbsp of the vinagrete. Take off heat, add 1 tbsp of vinagrette and toss, Salt and Pepper to taste. Plate as the base. Add Hard boiled egg halves on top. Add Pan seared Salmon on top. Spoon 1 tbsp of vinaigrette on top of the salmon.

Mandarin vinagrette works really well also with Arugula

Roasted Patty Pan Squash & Herb Chickpeas

Adapted from Chocolate and Zucchini

Ingredients:

2 cups canned chickpeas
750 g or 1 2/3 lbs of Patty Pan Squash
Olive Oil
Salt
Cilantro
Fresh Mint
1 Lemon
Black Pepper
Optional:
Chili Pepper

Directions: 

Drain and rinse the chickpeas, then set aside in a bowl.

Preheat the oven to 200°Celcius (400°F).

Cut the stems and roots off of your Patty Pan Squash and cut each of them into 8 sections.

Spread them out into a baking dish and drizzle with olive oil. Sprinkle some salt, then toss them to coat the squash pieces. Roast for 30 minutes or until golden brown.

Let cool.

While the squash is roasting, juice and peel your lemon. Then combine the lemon juice, strips of lemon peel, black pepper, chili pepper, cilantro, mint, and a drizzle of olive oil into a blender. Pulse until fairly smooth. (You can also set aside some of the cilantro and mint to dice by hand and sprinkle on top as garnish)

Add the dressing to the chickpeas, mix well, and let them chill in the fridge until your squash is cool.

Once the squash is cool enough to eat, arrange the pieces on plates and top with the chickpeas. If you set aside some herbs for garnish, sprinkle them on and eat!

Infused Simple Syrup

We already add sugar to our lemonade and other drinks all summer, so why not just prepare some great flavours in advance too? I'll be using Mint for my example (great in lemonade and iced tea!) since we have Fresh Mint this week. You can use any herbs, spices or zests for infusing (orange zest & cinnamon). You can also switch it up with brown sugar instead! Have fun experimenting this summer! I found a list online to get you started. Infused Simple Syrup Recipes

Brought you from
My Own Kitchen

Ingredients

1 cup sugar or sweetener
1 cup water
1 cup fresh mint leaves

Funnel

Mesh-wire strainer

Airtight container for storing
-- one that pours easily


Directions

1. Add water to saucepan and put on medium high heat.

2. Stir in sugar/sweetener and mint leaves.

3. Bring to a boil and wait 1 minute or until all sugar is dissolved.

4. Remove from heat and let stand for 30 minutes.

5. Get container ready with your funnel. (I reuse olive oil bottles and label them with masking tape & sharpie)

6. Pour liquid through a wire-mesh strainer or cheese cloth into container to get rid of leaves.

7. Seal and Chill for 4 hours before adding to drinks.

Can be stored in refrigerator for up to one month.

Bring Some "Pep" to Your Step

Peppermint is a great herb for anxiety, stress, upset stomach, and headaches. 

If you’re feeling overwhelmed, or have a stomachache or headache, take a moment to steep some peppermint tea. Breathe the vapor as it steeps to help sooth tired and stressed muscles. The tea itself also aids digestion, so try drinking it after or during meals.

Fava Bean Fennel Salad

INGREDIENTS

2-3 lbs fresh fava beans (1 1/2 to 2 cups shelled beans)

1 small bulb fennel, thinly sliced

1/2 cup Parmesan cheese, thinly sliced

10 fresh mint leaves, thinly sliced

2 green onions, sliced

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

DIRECTIONS

Shell fava beans over a large bowl. Bring 2 quarts of salted water to a boil. Add the beans and simmer for a few minutes, until just tender. Using a slotted spoon, remove the beans and transfer to a bowl of ice water. The ice water halts the cooking process and keeps the beans a nice, bright green colour.  After a couple minutes, drain the bean and remove the outer peel.

On a platter or In a bowl, combine the cooked fava beans, the sliced fennel, and onions. Drizzle olive oil and lemon juice over the mixture, sprinkle with salt and pepper, and toss to coat. Add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs. Perfect for a summer day!

Tastier Hydration

Everyone knows we should drink plenty of water every day for good health, but not everyone finds plain water very palatable. Many flavoured waters in the store contain undesirable sweeteners and artificial flavours, and they are expensive too. If you want to add some variety to your hydration, here are some ideas:

Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.

Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.

Cucumber: A spa classic, which is very refreshing.

Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.

Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.

Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.

If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.

Cantaloupe Salad with Cilantro and Lime

INGREDIENTS

2 Tbsp lime juice (or the juice of one fresh lime)
4 tsp honey
1 Tbsp fresh cilantro or mint, plus more for garnish (optional)
Sea salt, to taste
1 small cantaloupe, cut into 1-inch cubes

DIRECTIONS

Combine the lime juice, honey, cilantro or mint, and salt together in a small bowl and whisk until thoroughly combined.

Toss the cantaloupe with the lime-honey dressing until evenly coated. Cover and refrigerate for at least an hour, to allow the flavours to meld.

Serve chilled, garnished with extra cilantro or mint if desired.

Alternative: Try mixing cantaloupe, honeydew, and watermelon instead of just cantaloupe. For an elegant salad, use a melon baller instead of cubing the melon.

Refreshing Mint Drink

INGREDIENTS

1.5 cups water
1.5 cups demerara sugar
2/3 cups apple cider vinegar
1/2 cup fresh mint

DIRECTIONS 

Bring the water to a boil. Add the sugar, stir to dissolve, and then add the vinegar. Bring to a boil again, reduce the heat and simmer, uncovered, for at least 30 minutes.

Remove from the heat and add the mint leaves. Cover the pot with a tight-fitting lid. Allow to cool. When cool, transfer to dry bottles along with the mint leaves for storage.

To serve, add water and ice to taste. Garnish with a few fresh mint leaves.

Refreshing Lemon-Mint Salad Dressing

INGREDIENTS

1/3 cup extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp lemon juice
8 to 10 fresh mint leaves, finely chopped
Sea salt & coarsely ground pepper to taste

DIRECTIONS

Combine the ingredients in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad.

Lemon-Mint Green Bean Salad

INGREDIENTS

3/4 lb green beans, ends trimmed
1/4 cup of extra virgin olive oil
Zest of 1/3 of a lemon
1/4 cup of lemon juice
2 tsp fresh mint, finely chopped
1/4 tsp garlic, pressed
Sea salt and pepper, to taste
1 1/2 cups grape or cherry tomatoes, halved lengthwise
160 g feta, crumbled
2 ears of corn, grilled and kernels cut from cob
Fresh chopped mint for garnish (optional)

DIRECTIONS

Bring a large pot of water to a boil and add a tablespoon of salt. Add the green beans and cook for 4 to 5 minutes. In the meantime, prepare a bowl of ice water. At 4 minutes, quickly toss one green bean into the ice water. If it is crisp-tender, drain the green beans and add them to the ice water immediately to stop the cooking. If not done to your taste at 4 minutes, cook the beans for one more minute, then move to the ice bath. After a few minutes in the ice water, drain the beans and pat dry.

Make the dressing by combining the olive oil, lemon zest, lemon juice, mint, garlic, and salt and pepper to taste. Toss with the green beans, tomatoes, feta, and corn in a large bowl. Sprinkle on additional chopped fresh mint if using.

English Pea Salad

INGREDIENTS

1 lb fresh English peas, still in pods
1 bunch fresh mint, washed and dried
1/2 lb spring salad mix, washed and dried
1/4 cup lemon juice
4 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
100 g Parmesan cheese

DIRECTIONS

Bring a pot of very salty water to boil. While waiting, remove the peas from their pods. Add the peas to the pot and boil for about 1 minute, just until the colour of the peas changes to bright green. Drain immediately and cool in ice water to stop the cooking and keep the peas bright.

In a bowl, combine the cooked peas with the mint and the spring salad mix. Add the lemon juice, olive oil, and a pinch of salt and pepper.

Shave half of the Parmesan onto a cutting board and reserve. Grate remaining Parmesan quite fine, add to the salad and toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.

Serve immediately, topped with reserved shaved Parmesan cheese.

Pistachio Couscous

INGREDIENTS

1 box whole wheat couscous
1/4 cup shelled roasted pistachios, coarsely chopped
1/4 cup packed fresh mint leaves, chopped
2 Tbsp extra virgin olive oil
1/2 tsp lemon juice
Sea salt and ground black pepper, to taste

DIRECTIONS

Prepare couscous according to package directions. When done, fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, olive oil, and lemon juice and season with salt and pepper. Serve hot or warm.

Jalapeno and Mint Tofu Stir-Fry

INGREDIENTS

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 onion, diced
About 4 cups of your favourite stir-fry vegetables (zucchini, bell pepper, carrots, broccoli, bok choy, etc.), chopped
1 block extra firm tofu, well pressed and diced
2 tsp sugar
1/2 tsp sea salt
1 Tbsp fresh ginger, minced or grated
1 jalapeno, seeded and minced (or to taste)
1 1/2 cups packed mint leaves
2 Tbsp rice vinegar

DIRECTIONS

Heat the oil in a pan over medium heat. Add garlic and sautee, stirring constantly, until lightly browned, about 1 minute. Add onion and other vegetables and continue to cook, stirring frequently, until cooked desired amount. Add tofu, toss, and remove from heat.

Remove from heat.

Place the remaining ingredients into a food processor or blender, and process until mint is finely minced.

Add sauce to the tofu and veggies and reheat until hot. Serve over rice.

Green Bean Salad with Fresh Mint

INGREDIENTS

1 lb fresh green beans, trimmed
8 fresh mint leaves, chopped
1 Tbsp extra virgin olive oil
3 Tbsp rice vinegar
Sea salt and fresh ground pepper to taste

DIRECTIONS

Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag.

Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavours combine. Serve cold.

Tropical Mint Salad

INGREDIENTS

2 cups fresh pineapple, cubed
1 carrot, peeled and chopped
1 cucumber, peeled and chopped
1 mango, peeled and cubed
1 tsp lemon juice
1/4 Tbsp extra virgin olive oil
1 Tbsp honey
A few chopped fresh mint leaves
Sea salt and crushed pepper to taste

DIRECTIONS

Combine pineapple, carrot, cucumber, and mango in a large bowl.

In a separate bowl, whisk remaining ingredients. Add to salad and toss well to coat. Serve chilled.

Lemony Orzo

INGREDIENTS

250 g / 0.5 lb orzo
1 tsp sea salt
Extra virgin olive oil
300 g feta
Zest and juice of 1 lemon
1 small bunch mint, the leaves chopped coarsely
Pepper to taste

DIRECTIONS

Cook the pasta in salted boiling water until al dente. Drain and transfer to a bowl. Drizzle with olive oil and stir to separate the grains. Crumble the feta and add to the pasta along with the zest, juice, mint, and pepper. Adjust seasonings to taste and serve immediately.

Cucumber and Mint Salad

INGREDIENTS

1 field cucumber, peeled and sliced
1 cup sliced celery
1 can chickpeas, drained and rinsed
3 carrots, peeled and shredded
1/4 cup raisins
1 cup chopped fresh mint
2 Tbsp extra virgin olive oil
3 Tbsp white wine vinegar

DIRECTIONS

Place the cucumber, celery, chickpeas, carrots, raisins, and mint in a large bowl, and toss with the olive oil and white wine vinegar to coat. Serve immediately

Minted Lemonade

INGREDIENTS

3 cups sugar
1 1/2 cups water
9 lemons, sliced and seeded
1 cup fresh mint leaves, loosely packed
1 gallon cold water

DIRECTIONS

In a saucepan, combine the sugar, the cup and a half of water, and sliced lemons. Heat to a boil and simmer for 5 minutes. Remove from heat and add mint leaves. Allow to cool.

Combine with the gallon of cold water, mixing well. Strain into ice-filled glasses or a pitcher. Garnish each glass with a slice of lemon and a sprig of mint. Makes approximately 1 gallon.