Black bean salad

• 2 15-ounce cans black beans, drained

• 3/4 cup crumbled feta cheese

• 1/3 cup fresh mint leaves

• 1/3 cup minced red onion

• 1/4 cup fresh squeezed lemon juice

• 3 tablespoons olive oil

• 1/4 teaspoon ground black pepper

Combine beans and feta cheese in bowl with onion. Mix lemon juice and olive oil with pepper.

Toss lemon juice and olive oil mixture with beans and feta cheese together in bowl and refrigerate at least 30 minutes.

Add chopped mint leaves just before serving. Makes four to six servings.

Source: Recipe from Becky Sickles

 

Bulgur salad with edamame and cherry tomatoes

• 1 cup uncooked bulgur

• 1 cup boiling water

• 1 cup frozen, shelled edamame (green soybeans)

• 1 pound yellow and red cherry tomatoes, halved

• 1/2 cup chopped green onions

• 1 cup coarsely chopped fresh flat-leaf parsley

• 1 cup coarsely chopped fresh mint

• 2 tablespoons fresh dill

• 1/4 cup fresh lemon juice

• 1/4 cup extra-virgin olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

Combine parsley, mint, dill, lemon juice, olive oil, salt and pepper in a blender and blend into a slightly chunky dressing.

Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, chopped green onions and dressing to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional facts (per serving): 208 calories; 10.5 grams fat; 1.3 grams saturated fat; 6.7 grams monounsaturated fat; 1.2 grams polyunsaturated fat; 6.3 grams protein; 25.4 grams carbohydrates; 7.1 grams fiber; 0 milligrams cholesterol; 2.2 milligrams iron; 332 milligrams sodium; and 59 milligrams calcium.

Source: Eating Well

 

Heirloom tomatoes with cherries, balsamic and hyssop

• 1 large ripe red heirloom tomato (about 8 ounces), sliced

• 6 red cherry tomatoes, halved

• 1 cup fresh Bing cherries, halved and pitted

• 2 tablespoons good-quality balsamic vinegar

• 2 tablespoons small fresh anise-hyssop leaves and flowers (optional)

Divide heirloom slices among four plates. Scatter cherry tomatoes and cherries on top, then drizzle with vinegar. Scatter hyssop on top. Makes four servings.

Cook's note: You can substitute any floral, aromatic herb such as mint, tarragon or basil, for hyssop.

Source: Martha Stewart Living, July 2013

 

Roasted beet salad with fennel and anise hyssop

• Large handful of whole, small, anise hyssop leaves and flowers (larger leaves should be torn)

• Kosher salt and pepper

• Virgin sunflower oil, to taste

• 1 pound heirloom beets, such as red, white, gold or Chioggia varieties

• 2 ounces aged goat cheese or blue cheese, sliced

• 1 bulb of fennel, shaved thin on a mandolin, avoiding the core

• 1 small red onion

• 1/4 teaspoon sugar

• A few sprigs of fresh thyme

• 1/4 cup apple cider vinegar

Preheat the oven to 375 degrees F. Season the beets lightly with some oil, salt and pepper. Wrap the beets and thyme sprigs in aluminum foil, then place on a cookie sheet with a roasting rack and roast for 45 minutes, or until the beets are tender when pierced with a paring knife. When the beets are cooked, remove them and cool.

When the beets are cool, peel them, then slice 1/4-inch thick. Cut out circles of beet using the rim of a glass or a ring mold.

To shave the fennel, remove the top green stalk and then cut the bulb in half vertically. Using a mandoline, shave the fennel about 1/16 of an inch thick, avoiding the core.

Remove the root and top from the red onion, then peel and cut in half vertically. Julienne the red onion as thin as possible. You will only need 1/4 of the entire onion for this recipe, save the rest of the onion for another purpose.

Season the thinly sliced onion lightly with the salt, pepper, sugar, vinegar and 1 teaspoon of the sunflower oil. Allow the onion to sit for four to five minutes to macerate and remove the "raw" flavor, then combine with the sliced fennel and reserve. You can do this a day ahead of time if you like.

To serve the salad, arrange a few beet slices on each of four salad plates or arrange them all on a platter family style. Season the sliced beets with salt and pepper, and sunflower oil, to taste. Top the beets with the shaved fennel and onion, garnish with the cheese, then scatter the anise hyssop leaves and flowers over the whole thing.

Source: forgerchef.com

 

Mint ice cubes

• 36 fresh mint leaves

• 2 cups boiling water, or as needed

Place two to three mint leaves into each cell of a heatproof ice cube tray.

Fill the cells with boiling water, then let stand for 10 minutes; remove the leaves, if desired.

Freeze the ice cube tray until solid.

Preparation takes 5 minutes; cooking time is 5 minutes and the ice cubes will be ready in 6 to 10 hours.

Source: allrecipes.com

 

Blueberry-hyssop ice cream

• 2 cups milk

• 1 cup roughly chopped anise hyssop leaves

• 2 1/2 cups fresh blueberries, washed and picked over

• 2 tablespoons lemon juice

• 3/4 cup sugar

• 6 egg yolks

• 2 tablespoons anise liqueur, such as Pernod

In a small saucepan, bring milk to a simmer over medium-high heat. Remove from heat. Add the hyssop leaves, then cover and let steep for 30 to 45 minutes.

Meanwhile, combine the blueberries and lemon juice in a second saucepan, and bring to a boil over medium-high heat. Cook for 5 minutes, or until the blueberries begin to burst and release their juices. Puree with an immersion blender, then set aside to cool to room temperature.

Once the milk has sufficiently infused, strain out the hyssop leaves and discard. Stir in cream, and bring to a simmer again over medium-high heat.

Meanwhile, in a large mixing bowl, whisk together egg yolks and sugar. Ladle in a small amount of the warm milk mixture, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the warm milk, one or two ladlefuls at a time, whisking constantly as you go.

Once all the milk has been incorporated into the eggs, pour mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until the mixture thickens enough to coat the back of the spatula (a silicone spatula is your best friend when it comes to custard-making — if you don't have one, get one. It's worth it). Remove from heat.

Pour the blueberry puree through a sieve into a clean bowl, pressing on solids with back of a spoon. Stir in the custard and Pernod, then cover with plastic wrap. Chill custard in the refrigerator for at least two to three hours to ensure it's thoroughly chilled before pouring into your ice cream maker and freezing as per manufacturer's instructions.

Source: Isabelle Boucher, Crumb food blog