Minty Pea Soup

Photo of soup from Megan Bucknall from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Photo of soup from Megan Bucknall from Unsplash

Minty Pea Soup

Bon Appetit
Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.
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Course Soup

Ingredients
  

  • 3 Tbsp unsalted butter
  • 1 medium onion chopped
  • 4 cups low-sodium vegetable broth divided
  • 6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp heavy cream or water
  • Chopped fresh chives for serving

Instructions
 

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
  • Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

Notes

This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.

Thomas Keller’s Viral Zucchini

Photo of harvested zucchini from Angele J from Pexels

Seared zucchini is a delicious and simple dish that highlights the natural flavors of zucchini with a delightful caramelized touch. With minimal ingredients and quick cooking, you can create a flavorful and nutritious side dish that is both satisfying and versatile. The tender zucchini slices, seared to perfection, offer a delightful blend of textures and a subtle nutty taste. Whether enjoyed on its own or as a side to a main course, seared zucchini offers a delightful way to enjoy this summer vegetable. Embrace the ease of preparing this dish and savor its deliciousness with every delectable bite.

Photo of harvested zucchini from Angele J from Pexels

Thomas Keller's Viral Zucchini Recipe

Thomas Keller
The tender zucchini slices, seared to perfection, offer a delightful blend of textures and a subtle nutty taste.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish

Equipment

  • 1 heat-safe skillet

Ingredients
  

  • 2 zucchini
  • Salt (for sprinkling)
  • Avocado oil (for pan)
  • Feta and fresh mint (optional, for serving)

Instructions
 

  • Preheat oven to 450ºF.
  • Cut zucchini in half and score diagonally.
  • Sprinkle zucchini with salt and let 20 minutes, dabbing away excess moisture with a paper towel.
  • Add avocado oil to an oven-safe pan. Sear zucchini for 6 minutes with the scored side facing down.
  • Move zucchini to the preheated oven for 5 minutes.
  • Flip zucchini and return to the oven for another 5 minutes.
  • Serve with Mediterranean-inspired toppings such as feta and fresh mint.

Notes

Note: this recipe by Thomas Keller was made popular and shared on TikTok.

Tzatziki Sauce

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki sauce is a refreshing and versatile condiment that adds a burst of flavor to a variety of dishes. With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly. The combination of creamy Greek yogurt, fresh cucumber, garlic, and dill creates a harmonious blend of flavors that is both cooling and refreshing. Whether used as a dip for pita bread, a sauce for grilled meats, or a dressing for salads, tzatziki sauce adds a delightful zing to your culinary creations. Experience the joy of making this flavorful sauce at home and elevate your dishes with its irresistible taste.

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki Sauce

Love and Lemons
With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly.
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Prep Time 5 minutes
Course Ingredient
Servings 4 people

Ingredients
  

  • 1/2 cup cucumber (finely grated)
  • 1 cup whole milk Greek yogurt
  • 1 Tbsp lemon juice
  • 1/2 Tbsp extra-virgin olive oil
  • 1 clove garlic (grated)
  • 1/4 tsp sea salt
  • 1 Tbsp fresh dill (chopped)
  • 1 Tbsp fresh mint (chopped, optional)

Instructions
 

  • Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using.
  • Chill until ready to use.

Notes

This recipe is courtesy of Love and Lemons.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.