Cucumber Mint Gimlet
A refreshingly tasty libation for those hot Hawaiian afternoons
Pomelo Couscous
Filled with chunks of pomelo, refreshing mint, and savory fried shallots, this dish can be served alongside fish or tofu or as a light meal on its own.
Cherry Tomato, Mozzarella and Mint Salad
(Recipe via Fine Cooking)
Ingredients
1-1/2 cups red cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
1-1/2 cups yellow cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves [Use your Nalo Farms mint]
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil
Instructions:
Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently.
Mock Ceviche and More
The combination of lettuce, tomatoes, and cilantro in the Feb. 2-3 bag makes me think Mexican! So in that spirit, I’m posting a few Mexican- and South American-inspired dishes. Cucumbers make me think of refreshing summer drinks so a few of those recipes appear too. And remember, we are now selling locally raised beef from the Big Island.
Mock Ceviche
Use your Green Growers tomatoes and Nalo Greens cilantro (and maybe some avocados left over from the Jan. 26-27 bag?)
4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 pound tilapia fillets, cut into 2-inch pieces
- 1-2 jalapeño peppers, minced
- 1/2 cup lime juice
- 1/2 cup chopped fresh cilantro, divided
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1 large green bell pepper, halved crosswise and thinly sliced
- 1 large tomato, chopped
- 1/2 cup very thinly sliced white onion
- 1/4 cup quartered green olives
- 1 avocado, chopped
Preparation
- Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes. View full recipe.
and More
Picadillo This is a Cuban recipe, not South American, but it’s a wonderful dish. Use your tomatoes in this one, serve with rice and black beans, and have the leftovers in a tortilla with some lettuce the next day!
Cucumber Sandwiches The pictures of these sandwiches are great and making me hungry….
Refreshing Cucumber Water An innovative way to use up some cucumber and it’s good for you!
Cucumber Cocktail…with rum Uses your cilantro too!
Cucumber Cocktail…with vodka If you have mint leftover from last week this one is perfect!
Tangelo Scones This recipe calls for 6 Tangelos so you may need to cut in half.
Chilled Cucumber, Basil, and Mint soup
Enjoy your bag and please let us know about your creations!