Fresh Zucchini, Almond and Mint

What you Need :


  • 1 lb zucchini, trimmed (do not peel) and cut into pieces the size of an almond
  • ½ cup  shelled almonds or whole blanched almonds
  • 2 teaspoons curry powder or to taste
  • salt and pepper
  • 2 Tablespoon extra virgin olive oil
  • 24 fresh mint leaves cut into fine ribbons

How to Make It :

In large bowl, combine zucchini, almonds, curry powder, and salt and pepper to taste. Toss together, cover with plastic wrap and set aside for 15 minutes to absorb seasoning. In a large non-stick skillet, heat the oil over high heat until hot but not smoking. Add zucchini mixture and cook, shaking pan frequently until golden, 3-4 minutes. The zucchini should remain crunchy. Add mint and toss to blend evenly. Taste and adjust seasonings. Serve immediately.

Recipe courtesy of Melissa Peterson

Fennel Apple Mint Slaw

What you Need :


  • 1 large fennel bulb or 2-3 small bulbs, sliced very thin
  • 1 small onion or 1 shallot, sliced very thin
  • 1 apple, cut into julienne strips or sliced very thin, cover in water with a squeeze of lemon juice
  • 2 tablespoons honey
  • 2 teaspoons stone-ground or Dijon mustard
  • Juice from 2 lemons
  • ¼ – ½ cup olive oil
  • 6-10 fresh mint leaves, finely chopped
  • salt and pepper to taste

How to Make It :

In a small bowl, whisk honey, mustard and lemon juice. Slowly whisk in olive oil. Stir in mint leaves and season with salt and pepper. In a large bowl, combine sliced fennel and onion. Drain apple and discard water. Add apple to fennel mixture. Pour honey mixture over fennel mixture and stir well to combine. Cover and refrigerate for 30 minutes to an hour. Taste. Adjust seasoning (mint, lemon, salt, pepper) if necessary and serve.

Recipe courtesy of Melissa Peterson