Backyard Mint Pesto Salad

No herb is more invasive, annoying & a garden headache than mint ...yet I can't seem to get enough. Sure, it's taking over my backyard, but that fresh crisp taste makes even water taste just a little better! If you do plant it make sure you put it in a coffee tin (or container) & then into the ground - otherwise you will have mint growing out of your ears. My suggestion is to use a pot or container on your patio.

Although I call this recipe a "pesto" it can be used as a light dressing on salads, fruit, fish, as a marinate or even a dipping sauce. It is fresh, light and refreshing - perfect for summer days.

Backyard Mint Pesto
1 cup washed & dried mint leaves (fairly densely packed)
1-2 tablespoon olive oil
1 tablespoon water
2 teaspoons honey (* agave for vegans)
1/2 tablespoon lemon zest (no juice!)
1/4 cup almond milk (regular or vanilla)
a sprinkle of sea salt

* you can add more almond milk if needed or more mint for more punch.

Using a handheld blender (or a regular blender) mix all of the above until smooth. I like to toss a fruit salad (2 apples, 2 peaches, some berries or grapes) and top with pistachios. You can also use as a dressing on a green salad & top with a simple salt & pepper grilled shrimp - delicious!!!

Pair with a light chilled white wine & some good music & you have yourself an "al fresco" paradise! Enjoy!

Zucchini Pronto

This is a recipe my mom makes - thanks mom - and it is deeeee-lish! You can to serve in lieu of a salad or as a side dish...even a light dinner! And it is a super fresh, quick and simple!

4-5 Medium zucchini cut into match sticks (yellow, green or both)
1/2 cup sliced almonds
1 whole lemon - zest and juice
1/2 cup fresh parsley, chopped
freshly grated parmesan or pecorino cheese (* for vegan omit cheese)

Cover bottom of a large skillet with olive oil & heat. Add sliced almonds and saute until well browned. Add zucchini and toss to coat heating the zucchini but not fully cooking. Season with salt and pepper, lemon juice and zest and toss well. Stir in parsley, mix well. Turn off heat. Serve on a plate (as a first course or salad) and sprinkle with grated cheese before serving.

Bon Appetite!

Peach & Mint Rolls

With peach season right around the corner, this fresh summer salad alternative is a show stopper and a mouth watering alternative for a salad or appetizer. Now, it looks fancy...and let people think it is, but I promise you this can't be any easier.

If you have never worked with rice paper let me explain the basics...take one out, put it in water - your done. Easy enough, right? As if you need to make it any easier, here is a tip for the best set up. You want to create an assembly line. Take two dinner plates. Fill one with warm water and the other leave dry. Place the rice paper sheet onto the plate with water & let set for 30 seconds or so. You will know when it is ready as it becomes like a wet noodle & easy to work with. Now, I have not mastered the rolling process to perfection, but I have mastered the eating them part. I am half way there...

Peach & Mint Rolls

Spring Salad Mix
Rice Wine Vinegar
Olive Oil
Salt
Pepper
Fresh Mint Leaves
Ripe Peaches
Thinly Sliced Avocado
Cold Cooked Shrimp (*optional)
Balsamic Vinegar

Take a small bowl and add spring mix. Lightly dress the greens with a splash of olive oil, rice wine vinegar, salt & pepper. Give that a toss with your hands. If you feel the dressing is to heavy, just add a few more greens...keep it light though. A little bit of dressing goes a long way. Put to the side

Slice your peaches & avocado. Clean your mint leaves, remove from stem and pat dry. If adding shrimp, Cut into mirrored halves long ways. Prepare a rice wrapper in water. Then move to the dry plate. Begin to layer ingredients. Remember, the wrappers are transparent so place ingredients so you can see them. I would suggest layering: (3) shrimp, If not using shrimp, then (3) slices of avocado, salad greens, (3) mint leaves, then (3) peaches. Do not over stuff!

To wrap simply take the "ends" in first then roll. The package will show you how to roll as well. They are sticky, and will self close. They also don't tear easily so don't be scared to pull them tight. If you mess up, just start over (they come in a package of a million). Place rolls on a plate & refrigerate while you prepare the balsamic reduction.

Reduction: Place 1 cup balsamic vinegar in a microwave safe bowl. Microwave in 1-2 minute increments. The vinegar will boil and slowly reduce to a syrup like texture. Arrange your rolls on plate & drizzle with reduction. All I can say is YUMMY. I could eat a whole plate of these!

Alternative options are:
strawberries & goat cheese
kiwi & matchstick carrots (add a drizzle of honey in the dressing)