Friends of Evanston Farmers Markets (FEFM)

Tag: mint

  • Succotash by Chef Tom Carlin, Burl Restaurant

    Succotash by Chef Tom Carlin, Burl Restaurant

    Succotash is a wonderful dish to make in late summer. Traditionally it is made with corn and a legume, often lima or other broad beans.  I like to use green beans due to their incredible abundance in the Midwest. Ingredients: Directions: Tips:

  • Cantaloupe Cucumber Soup

    Cantaloupe Cucumber Soup

    Refreshing cantaloupe and cucumbers with a hint of mint make this quick blender soup a seasonal favorite. Makes 6 servings Ingredients: Directions: Tips:

  • Blushing Peach, Beet and Fennel Salad

    Blushing Peach, Beet and Fennel Salad

    Fresh peaches, cooked beets, and crunchy fennel are tossed in a honey balsamic vinaigrette then topped with fresh mint and roasted pistachios. Makes 4 servings Ingredients: Directions: Tips:

  • Indian Style Cucumber Salad

    Indian Style Cucumber Salad

    This refreshing yogurt-dressed cucumber salad is inspired by raita, a classic side dish, condiment or dip in Indian cuisine made with yogurt, spices and raw vegetables or fruit. Makes 4 servings Ingredients: Directions: Tips: How to Store Mint Leaves: Place mint stems upright in a glass jar of water and cover loosely with a plastic…

  • Greek Watermelon Salad

    Greek Watermelon Salad

    This Greek salad is a twist on the classic, substituting watermelon for the tomatoes. Toss ripe watermelon, cucumber, green bell pepper, and onion with a dressing made from olive oil, lemon juice and dried oregano. Top with Kalamata olives and feta cheese.  Enjoy a perfect first course or side salad! This recipe was tested using…