Poached Fish with Napa Cabbage

2 cups and 1 Tbsp. chicken broth
1 Tbsp. fresh minced ginger
1 lb. thick cod fillet or halibut, cut into 1½ inch pieces
1 cup chopped scallion
1 tomato, chopped
1 Tbsp. chopped fresh mint
2 Tbsp. lime juice
4 cups finely shredded Napa cabbage
3 tsp. minced garlic
2 cups chopped mung bean sprout
Salt and white pepper to taste*
1 Tbsp. toasted sesame seeds
Directions: In a large skillet, heat 1 Tbsp. broth; add ginger and fish, sauté for 2 minutes constantly stirring. Add rest of broth and bring to simmer on high heat for about 3 minutes. Add remaining ingredients except sesame seeds. Stir and cook for about 3 minutes. Season with salt and pepper, top with sesame seeds.

*additional salt and pepper not included in analysis
Serves 4 (about 1 ½ cups each) Per 1 serving : 180 calories, 3 g fat, 25 g protein, 12 g carbohydrate, 4 g fiber, 560 mg sodium

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Tabouli Salad with Feta

2 cups cracked wheat (bulgur)
2 cups very hot water
½ cup fresh chopped mint
1 cucumber, chopped
2 cups fresh chopped parsley
2 small tomatoes, chopped
1 clove garlic, minced (optional)
1 bunch green onions, sliced
1 small package of chopped feta cheese

Dressing
½ cup fresh lemon juice
¾ cup extra virgin olive oil
1 tablespoon pepper
Directions: Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature.

Fettuccine with vegetables in a light tomato sauce

from Serving Up the Harvest

3 tablespoons extra-virgin olive oil
3 tablespoons butter
2-4 garlic cloves, minced
4 cups blanched, julienned vegetables, such as artichokes, asparagus, bell peppers, broccoli, broccoli rabe, carrots, cauliflower, kale, chard, corn, Belgian endives, fennel, leeks, peas, beans, spinach, summer squash, alone or in any combination
1/4 cup chopped or torn fresh herbs (basil, mint, oregano, parsley, alone or in any combination)
2 ripe tomatoes, seeded and diced, or 1 1/2 cups halved or quartered cherry tomatoes, or 1 1/2 cups canned diced tomatoes
1 cup chicken or vegetable broth
Salt and pepper
1 pound fettuccine
1 cup Parmigiano-Reggiano cheese, plus more for serving
Directions: Begin heating a large pot of salted water for the pasta. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the vegetables and sauté until heated through, 3-5 minutes. Stir in the herbs, tomatoes, and broth and season to taste with salt and pepper. Keep warm. Cook pasta until al dente. Drain briefly. Transfer the pasta to a serving bowl. Add the vegetable mixture and toss to coat. Add the cheese and toss again. Season generously with salt and pepper. Serve hot, passing additional cheese at the table.

Watermelon Agua Fresca

from CSA Member Jill Peterson

½ to ¾ cup sugar
1 very ripe watermelon, about 12 lbs.
½ cup fresh mint leaves (optional)
2-3 cups cold water or sparkling water
Fresh mint leaves for garnish (optional)
2 quarts ice cubes
Directions: Cut the watermelon into thick slices. Cut off the rind, chop the melon into large chunks, and place in a large bowl. Don’t worry about removing all the seeds. Working in batches, puree the watermelon in a blender or food
processor. As each batch is ready, pour it through a medium-mesh strainer into
another large bowl. Add ½ cup sugar and optional mint leaves to the puree and stir until the sugar has dissolved. Taste, and add additional sugar if necessary.
Pour the watermelon mixture into a large, clear glass jar or a few pitchers. Refrigerate until chilled, about 2-3 hours. Before serving, add the water and stir to combine. Add ice to the pitchers and serve.

Very Berry Sorbet

1½ cups frozen no-sugar-added berries (raspberries), slightly defrosted
1 tsp. frozen orange juice concentrate
2-4 tsp. water
Fresh mint sprigs for garnish
Directions: In a blender or the container of a food processor fitted with a metal blade, process sorbet ingredients until smooth, scraping sides as needed. Transfer to two pretty bowls and garnish with mint if desired. Enjoy immediately.

2 Servings. Per Serving: 67 calories, 1 g. protein, 1.5 g. carbohydrate, <1 g. fat, 13 mg. sodium

Tzatziki (Greek Yogurt Dip)

1 cup plain yogurt
1 cup cucumbers, seeded and grated (or finely cut)
2 cloves garlic, pressed
1 tablespoon olive oil
¼ cup chopped fresh mint
Salt and pepper to taste
Directions: Mix all ingredients together and refrigerate. Serve cool. Use as a dip with pita bread or as a side dish with grilled food.

Summer Squash Pasta Salad with Mint

1 box penne or bowtie pasta
About 2 teaspoons olive oil
About 2 medium summer squash, cut into half moons
2 cloves garlic, minced
1 handful mint, chopped finely
1 handful parsley, chopped finely
Juice from one lime
2 teaspoons walnut or hazelnut oil (optional)
Salt to taste
Directions: Cook pasta until al dente and set aside. Heat olive oil in a skillet over medium high heat. Add garlic and squash. Cook stirring occasionally until squash begins to brown slightly. Remove from heat. Toss together pasta, squash mixture herbs, lime zest and juice. Drizzle with nut oil and salt to taste. This dish is great served hot or cold.

Mojito (Mint & Lime Cuban Drink)

Ingredients
6 fresh mint sprigs
4 tsp sugar
6 tbsp fresh lime juice
3 oz light rum (simply omit for a non-alcoholic drink)
club soda

Directions: Makes 2 servings. In a tall thin glass, crush part of the mint with a fork in the bottom of each glass. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with *chilled* club soda (or seltzer). Add a lime slice and the remaining mint, and serve.

Summer Fruit Salad with Mint Sugar

Ingredients
1/2 cup loosely packed fresh mint
3 TBS sugar
3 medium peaches or nectarines (sliced lengthwise)
1 1/2 cup seedless grapes (halved)
1/2 pint raspberries or blackberries
1/2 pint blueberries or strawberries
Directions: Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. (Different varieties of fruit can be substituted)