Fresh Mint Tea-Lemonade This tea looks somewhat like the Green River when it’s finished, so we’ve nicknamed it “Green River Tea”. Don’t worry, it doesn’t taste like the river. Total time: 20 min Active time: 10 min Serves: 10 Ingredient 1 large bunch fresh mint, stems and all (about 3 cups packed) 6 cups water Juice from 1-2 lemons ½ to ¾ cup sugar, depending on sweetness preference 6 cups ice Directions Wash the mint well and add it with the water in a pot. Bring the water to a simmer and turn off the heat. Let the mint steep for 10-15 minutes. Strain through a fine mesh strainer into a pitcher. Stir in the lemon juice and sugar until the sugar dissolves. Add the ice and stir. Refriger
Quick Coconut Vegetable Curry For a heartier meal, add 2 cups diced cooked chicken at the end. Total time: 45 min Active time: 45 min Serves: 4-6 Ingredients Dash of olive oil 1 medium onion, chopped 1 Tablespoon fresh ginger 1 Tablespoon curry powder 1 teaspoon cumin 1 teaspoon red chili powder 2 small green peppers, chopped 2 small eggplant, chopped 1 can chickpeas 1 can diced tomatoes 1 can coconut milk salt to taste Directions Heat olive oil in a pot over medium heat. Add the onion and cook until lightly browned. Stir in the spices and cook for 1-2 minutes. Add the peppers and eggplant. Cook until softened. Stir in the diced tomatoes and coconut milk. Bring to a sim mer and cook for a
Baked Breaded Squash “Fries” Total time: 40 min Active time: 20 min Serves: 6 Ingredients 4 cups thinly sliced yellow squash 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon pepper ⅛ teaspoon cayenne pepper ¾ cup bread crumbs ¾ cup grated Parmesan cheese Directions Preheat oven to 450˚ F. Place squash in a large bowl, add oil and seasonings, tossin g to coat. In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides. Place on parchment paper-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Total time: 25 min Active time: 25 min Yield: about Ingredients ¼ cup olive oil, divided 5-6 leaves Swiss chard, chopped 2 cloves garlic, minced ½ cup basil leaves, packed ½ cup pecans ¼ teaspoon salt 1 teaspoon lemon juice ¼ cup grated Parmesan cheese Directions Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir the chard and garlic in the hot oil until chard leaves have wilted, 2-3 minutes. Remove from heat and let cool. Process the basil, pecans, salt, Parmesan cheese, and remaining olive oil in a food processor until all ingredients are mixed well. Add the chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Sea