Pbenjay's Blog

Sorry this is SO LATE – I was without internet access for almost two days and now have to play catch-up with my blogs! It’s time again to dig into your garden goodies or Green Market treasures and eat light and healthy and delicious summer side dishes.

CUMCUMBER AND MINT SALAD with TOASTED PITAS

4 oz. green beans, trimmed

Coarse salt and pepper

1 cup torn fresh mint

1 small seedless cucumber, halved or quartered lengthwise, and cut 1/2 inch thick

1 head Boston lettuce, leaves torn into pieces

1/2 cup extra-virgin olive oil

2 TBSP fresh lemon juice

4 pitas

2 garlic cloves, lightly smashed

Prepare an ice water bath. Cook green beans in pot of  boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath and drain again.  Cut into thirds. Toss with mint, cucumber and lettuce.

Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified.  Season with salt and pepper.

Toast pitas over the flame of a gas burner, turning with tongs until crisp and blackened in spots. (Alternatively char in broiler, turning). Rub with garlic and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat.  Serve with pitas.

Recipe: Martha Stewart Living

SUGAR SNAP PEAS with MINT DRESSING

Salt

Sugar Snap Peas with Mint Dressing

1 lb. sugar snap peas,trimmed

1TBS finely chopped shallots

1 TBS rice-wine vinegar

1 tsp honey

1 tsp Dijon mustard

6 TBS olive oil

1 1/2 cups fresh mint leaves, roughly chopped

Fresh ground pepper

Brind a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute

Using a slotted spoon, transfer to peas to ice bath until cold. Drain peas in colander, and transfer to a serving dish.

Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid.  Season with salt and pepper.  Cover and shake vigorously until well blended.  Let dressing stand 10 minutes.  Pour dressing over the peas.  Toss and Serve

Recipe: Martha Stewart Living

CUCUMBER, CANTALOUPE, and SQUASH SALAD

For the Dressing:

Cucumber, Cantaloupe and Squash Salad

1 cup plain whole milk yogurt

finely grated zest of a lime

1 TBS fresh lime juice

1/2 tsp coarse salt

1/4 tsp ground cumin

1/8 tsp freshly ground pepper

For the salad:

3 yellow summer squashes (about 1 lb) unpeeled

1 English cucumber (about 10 oz) unpeeled

1 1/2 TBS unseasoned rice-wine vinegar

1 tsp coarse salt

1/4 large cantaloupe, rind removed

Make the dressing:  Combine yogurt, lime zest and juice, sale, cumin and pepper., Cover, and refrigerate 20 minutes.

Make the salad:  Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach the seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Recipe: Martha Stewart Living