mint

Watermelon and Cucumber Salad with Feta and Mint

Total Time: 10 Minutes

Servings: 4

Did you know that watermelons and cucumbers are related? This explains why such a bizarre couple makes a great pair! This recipe is easy to make! In just 10 minutes you 'll have a salad that is refreshing and picnic ready. The dressing for this recipe is just a few ingredients and is very light. Add some mint and feta to the mix, and you’ve got yourself a fresh and colorful summer side dish that kids and adults alike will enjoy!

Ingredients

  • 1 seedless baby watermelon, about 2 lbs

  • 1 English cucumber (If using a slicing cucumber, peel and remove seeds)

  • 3 tablespoons of olive oil

  • 1 tablespoon of fresh squeezed lime juice

  • 1 tablespoon of honey

  • Salt and pepper to taste

  • 4 ounces of feta cheese crumbles

  • Handful of fresh mint leaves

Preparation

  1. Cube the watermelon flesh.

  2. Slice the cucumber in half lengthwise. Cut the cucumber into quarter inch slices.

  3. Arrange the watermelon and cucumbers on a serving plate.

  4. In a mixing bowl, add olive oil, lime juice, honey, and whisk together. Season with salt and pepper (careful with the salt. Feta can be pretty salty already).

  5. Drizzle the dressing over the watermelon and cucumber.

  6. Add the feta crumbles and top with the mint leaves.

  7. Enjoy!

Charred Snap Peas with Mint and Lemon

By: Co+op, stronger together

Total Time: 15 minutes

Servings: 5

Slightly charred snap peas, fresh mint and lemon make a bright and tasty side in just minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound snap peas

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced fresh mint

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Salt to taste

Preparation

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Serving Suggestion

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

To Learn more about snap peas, click here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Melon and Prosciutto Caprese Salad with Mint

Total Time: 15 minutes

Servings: 4

Cantaloupe or Honeydew and prosciutto may seem like an unlikely pair, but the salty-sweet mix is a refreshing twist on the classic caprese salad.

Ingredients

  • 8oz container of fresh mozzarella balls

  • ½ cup mint leaves

  • 1 tablespoon of honey

  • 2 tablespoons fresh orange juice

  • 1 tablespoon olive oil

  • Sea salt

  • 1 2-3 pound melon, seeds and rind removed, slice 1 inch lengthwise

  • 1 tablespoon of white wine vinegar

  • 2 tablespoons of balsamic glaze

  • 6-8 thinly sliced prosciutto

Preparation

  1. Mix orange juice, honey, and olive oil in a small bowl.

  2. Toss melon with white wine vinegar in a large bowl; season generously with salt. Transfer melon to a platter, drape prosciutto and tear the fresh mozzarella cheese into bite-size pieces and scatter over top; arrange mint leaves onto the salad.

  3. Carefully spoon dressing over and drizzle with balsamic glaze.